Freshly baked gingerbread cookies are an integral part of Christmas. I love anything flavored with ginger—it’s one of my go-to spices. Just another reason why the so-called silly season is my favorite time of year. Speaking of being freshly baked, this year, I decided to add a little extra sprinkle of marijuana magic to my Christmas cookies. So, I reached out to my good friend—and highly regarded cannabis chef— Cheri Sicard for some inspiration. She recommended I try making her famous Ganja Gingerbread.

In Sicard’s recipe, these traditional cookies are given an extra helping of festive fun with her homemade cannabutter. Sweet and lightly spiced, the cannabutter ratio in this recipe means they aren’t overpowered by that tell-tale weedy taste you often get with edibles. Instead, it allows the ginger to shine bright like Rudolf’s nose (figuratively speaking.)

“Each of the 36 cookies in this cannabis-infused gingerbread cookie recipe will have about 15 mg THC, if you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make one cup butter,” Sicard states on her website.

As with all edibles, start low and slow and build up, especially since you might forget that these delicious treats are infused, as you can’t really taste the bud butter.

Why You’ll Love These Ganja Gingerbread Cookies 

Quintessentially Christmas: Gingerbread cookies are the essence of the holidays and are deeply flavored with aromatic spices including nutmeg, cloves, cinnamon and ginger and sweetened with molasses and brown sugar.

Fun to Decorate: Get creative with the decorating! You can use cannabis leaf cookie cutters as I did, or you can use traditional gingerbread person shapes, stars or whatever you like. Bear in mind that using the cannabis leaf shape will help remove the potential risk of people not knowing that these cookies are infused. Pro tip: Use store-bought colored icing pens to decorate.

Freezer-Friendly: These delicious Ganja Gingerbread cookies will keep for up to three months in an airtight container or freezer bag—not that you’ll have any leftovers.

In the recipe, you’ll have to chill the cookie dough for at least two hours. Trust me, you need the dough to be chilled so it’s manageable to roll out, and it also helps the cookies maintain their shape. If you don’t have chilled cookie dough, you won’t have either! 

After rolling out my chilled dough, I used the same cannabis leaf cookie cutters on Sicard’s recommendation. Once they were out of the oven, I let them cool before decorating them, which was super fun.

I’ll have to wait until Christmas morning to see if these Ganja Gingerbread cookies are Santa-approved, but I do know that these fun and festive treats are a delicious way to enjoy cannabis during the holiday season. They also make excellent gifts for your edible-loving friends and family. 

Let’s get baked!

Ganja Gingerbread

Servings: 36 Cookies

Ingredients

• 5 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons dried ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup cannabis-infused butter
• 1/2 cup butter
• 1 cup dark brown sugar
• 1 large egg at room temperature
• 1 cup unsulfured molasses
• 1 teaspoon vanilla extract
• Tubes of store-bought decorator’s icing (optional)

Instructions

• Stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
• Use an electric mixer on medium-high speed to beat the cannabis butter, butter, brown sugar, and egg until smooth.
• Beat in the molasses and vanilla.
• Lower the mixer speed and stir in the dry ingredients until smooth. Do not over mix. The dough should be firm but not crumbly.
• Divide the dough into thirds and flatten each piece into a disk and wrap in plastic. Refrigerate for at least 2 hours.
• Preheat oven to 350° F.
• Roll a refrigerated disk to 1/8 inch thick on a lightly floured surface.
• Use cookie cutters to make shapes and transfer to a large greased baking sheet, about 1 inch apart.
• Bake for about 10 minutes or until firm to the touch. Cool slightly before transferring to a rack.
• Cool completely before using the decorator’s icing to embellish your Ganja Gingerbread Christmas cookies.

The post How to Make Ganja Gingerbread Christmas Cookies appeared first on Cannabis Now.

 

 

Welcome back to the final part of our festive Cooking With Cannabis series. Last time we started our marijuana mulled wine recipe, so pop back to see how to infuse wine with weed and also to get the ingredient list for this tasty winter treat. I’ll finish off with a yummy savoury recipe perfect for Christmas lunch as well as something sweet and easy to enjoy afterwards in front of whatever holiday television is gracing us this year. Probably a report that there is a comet headed towards the earth if the rest of the year is anything to go by, but we shall see. 

 

Marijuana Mulled Wine Continued

 

First, you just want to pop your weed-infused wine, the star anise, cinnamon, cloves, and lemon zest with the sugar into a large pan. Pop the hob on low heat and cook for about 10 minutes. 

After that, you simply take it off the heat and let it cool for about 30 minutes. This will allow all of those flavours to infuse through the wine. 

Then all you need to do is heat it again without boiling, give it a good stir and ladle it into mugs. There you go, worth waiting for right? 

Remember you can do an alcohol-free version by mixing apple juice and cranberry juice then doing the same weed infusion process as you would have with the wine. 

 

Stoner Stuffing (Meat)

 

Stuffing is a great thing to pop some cannabis butter into because it’s delicious, savoury and that THC will bleed right through it. 

 

You will need: 

 

• 25g Cannabis Butter 
• 2 Sliced Onions 
• 1 Small Apple Diced 
• 2 Packs of Sausages Removed From Skin
• Sage Leaves Chopped 
• 140g Breadcrumbs

 

Throw your sliced onions into your cannabis butter and let them sweat for a few minutes, then throw in  your apple and let it cook briefly. 

Once this has cooled you should mix it with the sausage meat, make sure all of that butter gets in there and if you like you can add some cannabis oil to the mixture to make sure you get a good buzz. 

Add a handful of sage and the breadcrumbs and seasoning before mixing it all together. 

Now it’s up to you, you can pop the stuffing inside whichever beast you’re enjoying this year, or you can shove it into a baking tin and have it as a full side. 

 

Stoner Stuffing (Veggie) 

 

I do try to have veggie options so here is your vegetarian stuffing which you will use your cannabis oil for. 

 

You will need: 

 

• 2 tbsp Cannabis Oil 
• 425 ml Veg Stock 
• 2 Garlic Cloves Crushed (or more I usually go for more) 
• 1 Onion Diced 
• 200 g Risotto Rice 
• 1 Egg 
• 100 ml White Wine 
• 1 tsp Basil 
• 2 tbsp Pine Nuts 
• Some Veggie Parmesan Style Cheese 

 

Grab yourself a baking tin and line it with baking paper. Preheat your oven to 180 degrees C. 

Next step will be much the same as the last recipe, we are going to sweat our onions in the cannabis oil. Then chuck in the pine nuts to toast followed by the risotto rice and garlic which we will cook for a couple of minutes. Make sure it all soaks up as much of the oil as possible. 

Next pour in your wine, if you want to really go ham you could cannabis infuse that ahead of time, and let it bubble a little. 

Then we are going to add our veggie stock before bringing it to the boil. Reduce the heat and cover it for about 10 minutes. 

Once the rice is cooked you want to take it off the heat and let it cool before you beat your egg, stir that in and then add your basil and seasoning. 

Then just fill the tin with the stuffing and bake for 20 – 25 minutes until the top is a lovely golden colour and serve after resting for about 5 minutes. 

 

Yule Log (Couldn’t Think Of A Fun Weed Name)

 

This is my favourite thing ever, all year round, so let’s make it a little bit more fun. 

 

You will need: 

 

Cake – 

 

• 85g Plain Flour
• 85g Caster Sugar 
• 2 tbsp Cocoa Powder 
• 3 Eggs
• ½ tsp Baking Powder

 

Filling and Icing – 

 

• 50 g Cannabutter
• 284ml Double Cream 
• 200g Icing Sugar 
• 1 tbsp Golden Syrup 
• 140g Dark Chocolate 

 

Preheat your oven to 180 degrees C, and line a baking tin with baking paper. 

In a bowl mix your eggs and your castor sugar together until they are lovely and creamy. Shouldn’t take longer than about 8 minutes. 

In a separate bowl mix together your dry ingredients and then gently sift it all into your egg and sugar combination. Use a rubber spatula to fold everything together carefully. Tip this mixture onto your baking tray and make sure it spreads evenly over the entire surface. 

Pop in the oven for 10 minutes. 

Lay out more making paper and when the cake is ready carefully tip it onto the clean paper, and be very careful not to break it. 

While the cake is still warm, carefully roll it up into the shape you’ll want it later and let it cool. 

 

Now to make your filling you’re just going to whisk all but 5 tsps of the cream which we will put inside the rolled-up cake once it has cooled. 

 

To make the icing you just need to melt the chocolate and the cannabutter in a glass bowl over boiling water. Once they have totally melted, stir in your syrup and beat in the icing sugar. 

 

Unroll your cake, spread the whipped cream over the top, and roll it back up again. Now you can just cover the log in the icing and voila! You have yourself a yummy yule log with an extra special something. If you like you can scatter a little icing sugar over to make it look like it’s been in the snow. 

 

Bon appetit! 

 

Written by Tasha Porritt

 

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The post Cooking With Cannabis: Holiday Edition Part 3 first appeared on Cannabis Seeds News.

 

 

Welcome back everyone, let’s have a look at some more delicious holiday recipes that you can fill to the brim with THC. Last time we went through the process of making weed milk for weed nog! We went over the ingredients there so pop back to see what you need and we will move on with the process. 

 

Weed Nog Continued

 

So once you have all of your ingredients together you need to pop your egg yolks and sugar into a bowl and whisk them together. 

Then pour your cannabis milk into a pot with the vanilla extract and heat it slowly until it’s simmering. Then transfer the hot milk into the egg and sugar mix then whisk them all together. 

Pour it all back into the pot and heat again slowly and keep stirring till it starts to thicken. You can either take it off the heat and then stir in the brandy or just leave it to cool. Once cool, pop it in the fridge for about three hours. 

Then whip up that cream and fold it gently into the chilled nog mixture. 

The final part is up to you, you can serve it over ice which can be really tasty or you can heat it again with the cream added in. Then sprinkle on the cinnamon or nutmeg and maybe throw a cinnamon stick in for decoration. 

There you have a delicious THC-filled Christmas treat. 

 

Ganjabread Mince Pies (I mean it’s gingerbread but…I mean you get it.)

 

This is actually a recipe I found online and altered a little to make it just a touch more fun. I’m not a mince pie person so I can’t attest to the quality of the recipe but heck, it seems like it would be pretty good. Certainly super Christmassy at any rate. 

 

What  you’ll need: 

 

• 124 g Cannabis Butter
• 400 g Mince Meat
• 250 g Plain Flour
• 1 tbsp Ginger Syrup
• 50 g Chopped Stem Ginger 
• ¼ tsp Ground Cinnamon 
• ½ tsp Ground Ginger 
• 3 tbsp Golden Caster Sugar 
• 1 Egg

 

You’ll also need a biscuit cutter and a cutter for a tiny gingerbread person. Yes I said person, it’s 2022 and I’m not going to gender pastry. 

 

First we are going to make that gingerbread pastry. In a large bowl pop your cannabutter, chopped into cubes, your flour and your spices. Add a large pinch of salt and crumb the mixture with your likely very cold hands, which is perfect. Crumbing is basically just working the mixture through your fingers until it looks like breadcrumbs. 

Stir in your golden caster sugar then add in the egg and stir it all together until it starts to clump. 

If you have a food processor you can pop the ingredients in there to combine it into a dough and knead it. If you don’t, which is probably most of you, just tip it onto a lightly floured counter and knead it like you would bread dough. 

Once you’ve created a nice smooth dough you can shape it into a disk and pop it in the fridge. Don’t forget to cover or wrap it so that it doesn’t get crumbly and dry. Leave it in there for a minimum of 30 minutes. 

 

Next we are going to make the mincemeat, well not really make it because we are using premade but I guess we are preparing it. First of all though, preheat your oven 170 degrees C. Next you’re just going to mix your chopped ginger and syrup into the mincemeat. 

 

Lightly flour the counter top again and roll out your dough around 3mm thick. Grab yourself a muffin tin and start cutting out your bases. With this recipe and an 8mm biscuit cutter you’re supposed to be able to get 12 bases leaving pastry for your gingerbread peeps. Press the bases into the muffin tin carefully. 

Pop about 1 tsp of the mixture into each of these bases, don’t over fill them. You may need to gather up the pastry and reroll it for the gingerbread people. Once you’ve done that, cut out 12 of them and place gently on the top of each of the pies. 

 

Now just pop them in the oven for 20 – 30 minutes, keep checking to make sure they aren’t burning. Lift them out, put them on a rack, and let them cool before dusting with icing sugar. 

 

Marijuana Mulled Wine 

 

So this is one that you can do with alcohol free wine if you like but if you want to go a bit harder this Christmas you can add some THC to your mulled wine. 

First we just need to learn how to imbue liquids with THC, it’s surprisingly easy but does take a while. 

 

To combine cannabis with alcohol all you need to do is decarboxylate the weed as you would for butter or oil. Then put the weed and the wine into a mason jar with your desired ratio, basically however strong you want the wine to be. Stir well and then put the jar in a dry cool place for a few weeks. Give it a little shake or a stir daily to make sure the mixture doesn’t settle too much. 

The longer you can steep the mixture the stronger it will be but you’ll still get a kick if you can’t steep it for too long. 

Once it’s done just strain the plant matter out of the wine as you usually would and it’s ready to be used in some tasty mulled wine. 

 

This will have to go into another article but I’ll give you the ingredients for your mulled wine. 

 

You will need: 

 

• Your Cannabis Wine 
• Strips Of Lemon Zest 
• 4 tbsp Caster Sugar 
• 4 Cloves
• 2 Star Anise 

 

This is a super easy recipe that will be ideal for either a lovely festive party or really just for enjoying on a snowy night in front of a film alone or with a loved one. It can be intense combining weed and wine so just go easy if you haven’t done it before. See you next time for the recipe!

 

Written by Tasha Porritt

 

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The post Cooking With Cannabis: Holiday Edition Part 2 first appeared on Cannabis Seeds News.

 

 

This time of year is synonymous with food which makes it a perfect opportunity to really enjoy some good cannabis cooking. You probably have a few days off and it’s expected that you’ll eat more than you can possibly handle on any other day of the year. The best way to enjoy some true gluttony is to combine it with being delightfully stoned. These recipes will be especially good for those who aren’t able to be with family this year, like me. Instead, I’ll be doing an orphans Christmas with a few friends and you better believe that this research will be getting used. Let’s have a look at all the delicious cannabis-based treats you can make this festive season. 

 

I won’t waste space going over how to make cannabis butter or cannabis oil but you can find full descriptions in previous Cooking With Cannabis articles or there are plenty of super easy walk throughs online to use. 

 

Hash Challah

 

I’ve decided this year I’m going to start with something from my heritage. Obviously this time of year isn’t just for Christmas and despite us not being practising, my dad always makes delicious loaves of challah bread. This bread isn’t the easiest to make but it is delicious and definitely worth the effort. 

 

What you’ll need: 

 

• 70ml Cannabis Infused Olive Oil 
• 70g Caster Sugar 
• 500g White Bread Flour 
• Sachet Fast-Action Yeast 
• 2 Beaten Eggs
• Poppy Seeds 

 

First you want to put your sachet of yeast into a bowl then add a pinch of sugar and a few spoons or warm water. Give it a stir then leave it to do its thing. After around 10 minutes it should be nice and foamy which means the yeast is activated. 

While you wait you can get a large bowl and combine the rest of the sugar with the flour and a pinch of salt. Make a well for your pre beaten eggs, pour in half of the eggs and your cannabis oil along with the yeast mixture. 

Get 200 ml of warm water and pour in slowly, if you overdo it you can end up with wet dough that won’t plait properly. Now gently fold the dry and wet together with your hands until it forms a springy and slightly damp dough. You can continue to add water through this process to try and get the perfect texture. 

Now just flour your countertop and lay the dough out for kneading. I can’t really describe my technique but you should be able to find plenty of great kneading techniques online. You need to knead for about 10 minutes till the dough has a nice spring to it. 

Form the dough into a ball and then coat with a little extra cannabis oil if you have it, if not normal olive oil is fine. Place into a bowl and cover with a clean non-fluffy tea towel before letting it prove for an hour. 

 

Next you want to get a baking tin and line it with parchment paper. Then uncover your dough, which should have doubled in size. Divide your dough into three equal pieces and roll each of them into a long sausage shape. Bring an end of the pieces together and then start plaiting them carefully. When you have plaited the length of the loaf, tuck the ends together and move it into the baking tin, covering again with the tea towel for around 40 mins. 

After this you should have a puffy plaited loaf sitting snugly in the baking tray. 

While this is happening you can preheat the oven to 180 degrees C. Use a brush to cover the challah in the rest of the beaten egg. Make sure you get every part of the loaf even in between the plaits. Then sprinkle with poppy seeds and bake for up to 30 minutes, but check it after 15 to make sure it doesn’t burn. 

Then just leave to cool and there you have it, a yummy cannabis infused challah bread. If you are feeling really naughty maybe make some cannabutter to spread on it as well. 

 

Weed Nog 

 

Ok the name is a little weird but you get what I’m driving at. We are going to make some weed infused eggnog which can be alcoholic or virgin, up to you. 

 

This is going to be part 1 because I spent too long talking about challah. But what we will learn in this section is how to make cannabis infused milk. 

 

All you’ll need is some full fat milk, some cheese cloth, a sieve, and of course some weed. Annoyingly this can’t really be done with substitute milks because you need the fat to bind the THC to the liquid. 

Apparently you don’t even need to decarboxylate the weed first, but it will be heated with the milk to activate the THC. You want to grind your weed up nice and fine, put it with the milk into a big pot, and bring it to a simmer. Stir it all together and cover it, leaving it to heat for about an hour. Keep on stirring and make sure it doesn’t boil or burn. 

Once that hour is up you want to leave the milk to cool in the pot. Once it’s cool you can put the cheese cloth in the sieve and strain the milk through into a bowl or container. As soon as that’s done your milk is ready to use, just pop it in the fridge and gather your other ingredients. 

 

You will need:

 

• 3 Large Egg Yolks 
• 800 ml Cannabis Milk 
• 75 g Caster Sugar
• 1 tsp Vanilla Extract 
• Pinch of Ground Cinnamon or Nutmeg 
• 200ml Whipping Cream 
• 75 g Caster Sugar 
• Cinnamon Sticks to Serve 

 

Then if you want to add a little extra spice you can add as much brandy as you like. This obviously depends on your tolerance and how much weed you put in your milk. 

 

Ok, I’m out of space but come back next time for the rest of this yummy weed nog recipe. 

 

Written by Tasha Porritt

 

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The post Cooking With Cannabis: Holiday Edition Part 1 first appeared on Cannabis Seeds News.