As the legalization of marijuana continues to spread, our relationship with the plant flourishes and evolves. While we once kept it in air-tight, hidden-from-sight containers, now our weed might sit on the kitchen counter — next to other baking and cooking accouterments.
Yes, we cook openly with cannabis in 2014. You can buy pot-infused butters and oils at dispensaries — or you can make your own, which is what we recommend. And here’s our handy how-to on calculating THC dosage for your recipes.
So what marijuana-infused recipes did readers click on the most in 2014? Here they are — our 10 most popular recipes of 2014, crafted by Oregon-based chef Laurie Wolf (with one exception, No. 10):
1. The best cannabutter in America: Follow the directions, and you will make the best butter your weed will allow. The truth is, however, the butter is just as good as the weed you make it with. Read more.
2. An equally amazing canna-oil recipe: THC is released into the oil during the heating process, and the oils with a higher fat content absorb the most THC from the plant. Olive and coconut have higher fat content than canola. Read more.
3. Some next-level pot brownies: Honestly, I was too high to know if anything hurt. Yikes. In addition to making these gooey and fudgy pot brownies, I made myself a bowl of penne pasta for dinner, sautéing grape tomatoes, scallions, baby shrimp and crushed red pepper in canna-olive oil. I think I remember that it was real good. Read more.
4. The best granola bars this side of Boulder: Granola bars are, for the most part, crunchy or chewy. Since chewy is always my preference, this bar rocks. There are many options for the additions. While this combo of chocolate and nuts is my favorite so far, I have also tried it with dried cranberries and ginger, which I liked. Read more.
5. A truly smokin’ mac and cheese: Some say mac and cheese is the ultimate comfort food. There is something about the crusty top and the creaminess under that crust that certainly makes this dish a contender. I love the smokiness of the paprika, and the addition of smoked mozzarella adds a layer of flavors that may make this my most favorite mac and cheese ever. You can always vary the type of cheese, or add veggies or bacon. Bacon would be amazing. Read more.
6. Grandma’s small-batch peanut butter cookies: I make a peanut butter cookie for my medible company, Laurie and Mary Jane, but I was just given this recipe by my friend’s grandma who dared me to medicate her 50-year-old recipe. She said if I made them she would eat one. And yes, she has a card but has never used it. She will take tiny bites, I promise. Read more.
7. Legendary chocolate-dipped strawberries: Strawberries dipped in cannabis-infused chocolate take an already pretty, sexy dessert to new heights. The glaze is made with canna-coconut oil and melted chocolate, and the strawberries coated with this dreamy dip are wonderful to share. These berries take practically no time to prepare, and will keep in the fridge overnight. Read more.
8. A coconanaberry smoothie to remember: I think that a marijuana-enhanced smoothie is a dream come true. A tall, frothy glass of blended fruits and vegetables, with key ingredients that were previously sautéed in canna-coconut oil. Read more.
9. Thai iced tea — with a kick: Thai iced tea and Thai iced coffee are among my favorite summer drinks. Partially it is because I completely adore condensed milk. It’s a magical ingredient, so sweet, creamy and smooth. And it might be considered a culinary evil, I am afraid to look. I have given up corn syrup, but not this. It won’t happen. Read more.
10. Mile high blondies: This is a favorite of edibles entrepreneur Julie Dooley, who avoids gluten and refined sugar. The recipe has been tested at high altitude, and it makes 20 mini muffins with 10mg of THC each. Read more.