• Elvis was not only widely famous for his music but also for his love of peanut butter, banana and bacon sandwiches. This may seem like a strange combination to some but the reality is all three flavors compliment each other very well creating a devilishly delicious sandwich. I decided to take this combination of flavors and create a sweet bread version of this famous sandwich. AK-47 adds a fruity skunk taste to the mix that deepens the flavor profiles taking this sweet bread to another level of goodness.

    Mise en place:

    3 bananas
    2 eggs
    2 cups flour
    1 cup sugar
    1/2 cup oil of any kind except extra virgin olive oil infused with 8 grams ground AK-47
    1 tablespoon vanilla extract
    1 teaspoon allspice
    1 teaspoon nutmeg
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chocolate peanut butter
    4 slices bacon

    Directions:

    Preheat the oven to 350 degrees and grease a bread pan. In a skillet crisp the bacon, drain and then set aside. Take a medium sized bowl and mash the bananas. Mix the sugar and eggs into the banana mixture. Add the flour, oil, cannabis, baking soda, salt, allspice, and nutmeg until incorporated. Pour this mixture into a bread pan and tap the pan on a counter to release any air bubbles.

    In the microwave heat up the chocolate peanut butter until liquid and gently drizzle 1/4 of the mixture over the banana bread mixture. Set aside and reserve the other 1/4 of the peanut butter until the very end. Take 2 slices of bacon and crumble over the top of the mixture. Bake for 45-55 minutes. Pull the banana bread from the oven and drizzle the rest of the chocolate peanut butter over the top. Crumble the remaining 2 slices of bacon over the top. Or you can crumble all three bacon pieces over the top of the mixture, then top with the remaining piece. Whatever you prefer. This sweet bread yields 8 servings at 1 gram of activated flower per serving. Enjoy with a big glass of milk, tea or coffee.


  • What can be more appetizing than an elegantly designed cannacake? I had created this cake design awhile back for a co-worker's birthday luncheon. I recieved such positive feedback from it that I decided to recreate the cake but this time I added cannabis to the batter. Raspberry Cough is sweet yet slightly tart strain that tastes just like a fresh picked ripe raspberry. It adds a dimension of taste to a white cake that is unforgettable.

    Mise en place:

    12 grams finely ground Raspberry Cough cannabis
    1 1/2 cup all purpose flour
    1 cup sugar
    1/2 cup milk
    1/2 cup butter
    2 eggs
    2 shots vodka
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    1 3/4 teaspoons baking powder

    3 cups powdered sugar
    1 cup unsalted butter
    2 tablespoons milk or water
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    1/4 teaspoon salt

    1 box rolled fondant
    1/3 cup raspberry preserve
    food coloring set
    10" cake circle

    Directions:

    In a pan on low heat combine the Raspberry Cough, 1/2 cup butter and 2 shots vodka. Cook for 20 minutes, take off heat and then let cool in a small cup. Preheat your oven to 350 degrees and grease a non-stick 9x9 pan.

    Once the cannabutter cools cream it in a bowl with the sugar. Add one egg, then the vanilla extract, almond extract and then the second egg. Add in the milk, flour, and baking powder until fully combined. Pour into the greased 9x9 cake pan and bake for 40 minutes at 350 degrees. Pull the cake when done and let cool.

    It it now time to make the buttercream frosting for this delicious cake. In a mixing bowl beat the butter until fluffy on medium low speed. Add the sugar and salt. Increase the mixing speed to medium for 2 minutes. Then add the vanilla extract, almond extract and milk. Mix for 2 more minutes until the frosting is light and whipped looking. If you find the frosting is too thick, add a little more water or milk until it reaches to consistency you desire.

    Once your cake has cooled, cut one layer into the cake and fill with raspberry preserve. Put your cake back together and ice the entire outside of the cake with generous buttercream. Don't worry if the buttercream looks ugly as the fondant will go over this. Smooth the buttercream so that it is not lumpy. Now, pull the fondant from the box and roll the entire block into a thin sheet. Cover the cake and trim the areas of extra fondant around the cake. Save these trimmings and put them into a zip lock bag. Smooth the fondant and seal the edges by pressing the fondant under the cake. Place 2 tablespoons of buttercream on the 10" cake circle and place the cake on top of it. Once this dries, it will prevent the cake from sliding off the circle. Now take the extra fondant and color it with your desired colors to make rocks and a Japanese looking tree with flowers. Once you have finished your masterpiece, cut yourself a slice and enjoy the blissful flavors. This cake yields 12 pieces at 1 gram each.