How To: Make Chocolate Marijuana Truffles

12 ounces semi-sweet chocolate chips

4 tablespoons marijuana butter

¼ cup fine granulated sugar

2 egg yolks, beaten

1 cup finely chopped blanched almonds

1/3 cup liqueur (any flavor will do)

Cocoa powder for dusting

 

Melt chocolate chips in double boiler, then slowly add butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Take two tablespoons of the mixture and add to the egg yolks in a separate bowl to warm them; remove the double boiler from heat. Allow the chocolate mixture in the double boiler to cool slightly, then add to the yolks and stir until well mixed. Add almonds and mix well, then stir in the liqueur.  Allow chocolate-egg mixture to cool, and then refrigerate. After it has hardened, scoop enough of the mixture to make 1½ to 2-inch balls, rolling the scoops in your hand to form the balls. Roll the balls in cocoa powder until well-dusted.

Recipe from Culture Magazine and republished with special permission

How To: Make Cannabis Cookies: Cinnamon Pecan Sandies

Not the simplest of recipes, this Pecan Sandies recipe uses only cannabutter as a source of fat.  This makes achieving the proper consistency a bit of a hassle, especially if you already happen to be medicated.  Just keep a watchful red eye on the dough to ensure it isn’t too moist or dry.  If your cookies don’t emerge from the oven as planned, just whip up another batch with the appropriate adjustments while enjoying your crumbs.

Ingredients:

• 1 cup ground pecans
• 1 cup cannabutter
• 2 cups all purpose flour
• ½ teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 cup natural brown sugar
• 2 teaspoons cinnamon
• ½ cup sifted powdered sugar

Directions:

Cream the cannabutter and sugar together in a mixing bowl until smooth.  While creaming, add in the vanilla.  Sift together the flour and baking powder and gradually add it to your mixing bowl.  Add the chopped pecans.  Cover the dough and chill for 3-4 hours.

Remove the dough from the refrigerator and roll it into golf-sized balls before gently flattening them in your hand and placing them on an ungreased cookie sheet.  Bake for about 20 minutes at 325°F or until slightly firm and golden.  Remove from the oven and gently placing them on a cooling rack.  Combine the sifted powdered sugar and cinnamon and then dust them with the mixture.  Allow them to completely cool to avoid crumbling.  Enjoy!

- http://www.goodandbaked.com