• This New Year, I want to celebrate with an old favorite recipe I wrote for StickyGuide back in December of 2010. But this time, I decided to switch a few things in honor of the coming 2013 year and share it with you all, as nothing is more comforting or obligatory than egg nog during the holiday season. When paired with a molasses flushed cannabis strain and brandy, this drink is taken to another level of deliciousness. Enjoy by the fireside with friends and family before dinner as a apĂ©ritif or after dinner as a digestif.

    Mise en Place:

    3 eggs
    2 cups heavy cream 
    1/2 cup brandy
    1/4 cup sugar
    4 tablespoons vanilla extract
    4 cinnamon sticks
    2 tablespoons Vanilla Kush (flushed with molasses) cannabutter*
    1 teaspoon nutmeg
    1 teaspoon allspice
    1 teaspoon allspice reserve
    1/2 teaspoon clove

    Directions:

    In a saucepan on the lowest setting combine the brandy, Vanilla Kush cannabutter, and vanilla extract until the cannabutter has melted. Now add the nutmeg, allspice and clove to the pan and continue to heat this mixture for 15 minutes on the lowest setting. Strain the mixture and set aside to cool completely at room temperature for 30 minutes.

    In a stand mixer or by hand in a bowl with whisk, combine the eggs, heavy cream, sugar and cannabis brandy mixture until it forms thick peaks. Pour into 4 glasses and sprinkle the allspice reserve on top of the drinks. Add a cinnamon stick to each glass and enjoy!

    *Original recipe from StickyGuide can be found here. And don't forget to order your copy of The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine for yourself or for loved ones during this holiday season! It makes the perfect gift for lovers of medical cannabis, foodies, chefs, cooks, bakers, and anyone who loves healthy elegant food! It also teaches you proper dosing, so you can tailor recipes such as the one above to fit your own unique dose requirements.


  • "This year, Christmas will be ours!".... seemed to echo through my head as I came up with this festive and delicious cookie for the holiday season. The Nightmare Before Christmas has always been in my top 10 favorite movies of all time, and I thought it would be proper to create a cookie taking inspiration from the movie.

    These cookies pack a delicious buttery sweet crunch that melds beautifully with the cool peppermint candy on your tongue. But you must be wondering by now why in the world I paired Agent Orange with these two flavors. Simple. Have you ever stuck those candy canes with the holes down the center into a ripe orange? If your roll an orange around on the counter with your hand to release the juices then stick one of those candy canes in it, you can drink the juice. It was something my Father showed me, which still to this day if I can find those candy canes, I will stick them into any orange I can find. Absolutely delicious! I figured if this always tasted good, so would adding Agent Orange into the sugar cookies.

    The citrus and deep orange rind flavor to the Agent Orange exalted the sweet yet buttery cookie base and paired beautifully on the tongue with the peppermint. These cookies make great gifts, party favors, dessert for buffet tables/dessert tables, for yourself, and of course, Sandy Claws. Enjoy and happy holidays!


    Mise en place:

    2 cups all-purpose flour
    1/4 cup pastry flour
    1 cup Agent Orange cannabutter at room temperature (7.5 grams)
    1 cup sugar
    1/2 cup crushed candy canes (more or less depending on your taste)
    5 tablespoons milk
    1 teaspoon vanilla extract
    1 teaspoon almond extract
    1 teaspoon baking soda
    ½ teaspoon sea salt

    Directions:

    In a bowl combine the sugar, butter, and extracts. Now add in the flours, crushed candy canes, baking soda, and sea salt. Stir until well combined then stir in the milk. Continue to stir until the mixture turns into a soft dough.

    Preheat your oven to 350 degrees and place the cookies on a non-stick cookie sheet. Bake for 8 to 10 minutes or until the edges are lightly brown. Transfer to a cooling rack until the cookies cool down then serve. This recipe will yield 15 large Agent Orange Peppermint Sugar Cookies.





  • English Toffee is one candy treat I absolutely enjoy during the holiday season. It can be crafted and wrapped for a beautiful gift or star by itself on place settings at a holiday dinner party. This particular recipe I originally created with an oil based tincture, but I found people were confusing it with glycerin or could not locate the same tincture I had in Colorado. To fix that? I swapped out the tincture for some strain specific basic cannabutter to fix the problem.

    Vanilla Kush is a beautiful Indica that was spawned from the pairing of the delicious Kashmir and Afghani. This strain possesses a sweet vanilla aroma with lavender and floral undertones making it a great strain to pair candies with. The addition of drizzled chocolate on this candy truly elevates the decadence in this treat. You can choose to dip the tops into the chocolate and cover with crushed nuts, lightly drizzle the chocolate in patterns of your choice, or leave plain. Either way, this is sure to be a hit with everyone!


    Mise en place:

    One Heavy sauce pan
    Candy thermometer
    One Wooden Spoon
    Half sheet pan buttered or a half sheet pan lined with wax paper and sprayed with non-stick spray
    One Offset spatula
    Bowl of water
    One Sponge
    1 lb granulated sugar
    1 lb unsalted Vanilla Kush cannabutter (28 grams infused into the butter)
    1/2 cup Chocolate melted in a double boiler (for decoration if desired)
    3 oz water
    3 oz corn syrup

    Directions:

    Place the sugar, cannabutter, water and corn syrup in a heavy saucepan. Cook at low to medium low heat while stirring constantly to keep the sides of the pan from forming sugar crystals. If sugar crystals begin to materialize on the sides of the pan, use a damp sponge to clean the sides with one hand while you stir with the other.

    Expect a foam up when the mixture reaches a full boil, do not be alarmed at the rising level. The foam up will begin to subside, and when it does, stop stirring and attach the candy thermometer to the pan but do not allow it to touch the bottom. The mixture will begin to go from a lighter color to more browning tones at 250 degrees. During this time, both the color and temperature will quickly increase. Now scrape the bottom of the pan only once.

    Once the mixture reaches 285 degrees, take the pan off the heat, and stir it for a very short duration. Pour the mixture immediately on the half sheet pan and spread it out evenly with a offset spatula. Let it set for a minute and score the Cannabis Infused English Toffee while it is still hot with a buttered knife. Let it cool, then break the pieces along the score lines. Drizzle some chocolate over the top, then place it in the fridge to cool for 30 minutes. Enjoy :)

  • Pies! Pies! Pies! These delicious and nutritious treats came into creation around 9500 BC in Egypt. Pies further evolved over time as a means for a storable, nutritious, long lasting, and easy to carry food item for people traveling. Pies continues to evolve over the centuries to fit peoples lifestyles and social status. Today, the pie can be a traditional dessert or even a dinner item when stuffed with meats. The following pie crust recipe can be used for any type of pie for the upcoming holiday season. And it is a sure fire way to please your guests and loved ones!

    This recipe came to fruition when I was asked to make a pumpkin pie for my good friend in Breckenridge. He handed me 8 delicious grams of his own strain, Kannibis Candy, to which I was immediatly intrigued by the name. I unzipped the bag and took a deep whif with my nose. To my delight, it was as if cotton candy laced with sanding sugar flew up my nostrils.  I was absolutely delighted and soon sent my boyfriend Erik to make a batch of clarified cannabutter to practice on his ganja kitchen skills. The butter came out exceptional with the guidence of both myself and my book he was thumbing through. I wanted to do more than just a simple spiced pumpkin pie, so I decided to surprise him with a cinnamon cherry pie. My boyfriend was then given the task of making the dough for the crust for more practice and to prove that anyone without kitchen skills can follow both the recipes in my book and blog. He once again, impressed me.

    As the dough chilled, I made the fillings for both pies, and prepped all my mise en place for the next round. I pulled the dough, rolled it out and formed it into two pies. I then used the excess to roll out and cut out fall leaf patterns to decorate the crust and top of the cherry pie. The pies were filled and put into the oven as we rushed to get ready for a big Xmas party. Amidst the chaos we had the pleasure of a warm house with the sent of fresh spiced pumpkin laced with cinnamon cherries and pastry crust wafting through the house.

    As we wrapped up getting ready for our night time adventures, the pies were pulled from the oven to cool. The pies were then delivered and thoroughly enjoyed by the parties guests later that evening. We headed off to our own party with the knowledge that these pies were going to be bursting with fall time flavor. We also knew that the Kannibis Kandy strain had imparted a very sweet touch that intertwined with the buttery and flakey crust beautifully.

    Now, is your turn to learn how to medicate any pie crust easily. For the recipe for basic clarified cannabutter, order my book here: The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine. Enjoy and happy baking!

    Mise en place:

    2 1/2 cups all-purpose flour, and 1/4 cup reserve
    1 cup Kannibis Candy (if you live in Summit County) cannabutter or another very sweet tasting cannabis strain of your choice (8 grams or more)
    8 Tbsp ice water
    1 teaspoon sugar
    1 teaspoon salt

    Directions:

    In a food processor, combine all of the dry ingredients and then pulse until fully combined. Now add the butter and pulse until the butter is evenly dispersed. Add the water one tablespoon at a time and pulse the food processor until the dough begins to hold.

    Remove the dough and place onto a counter top. Mold and work the dough into a round with your fingers then gently tear it in half. Using your fingers again, shape each half into a round ball. Gently squish each round with the palm of your hand until it forms a disk shape. Be very careful not to overwork the dough during this process. Sprinkle flour over each disk and gently run your hands over the disks. Wrap in cellophane and refrigerate for 1 hour or overnight if you have time. You can also do 30 minutes in the freezer if you are in a rush.

    When you are ready to bake some delicious pies, remove the dough disks from the refrigerator and let it sit on a counter for 10 minutes. Flour your counter and roll out the dough to create your pies. This recipe will create two 9 inch pies with some left over for decorations for your pies. Enjoy!