The library
Cooking with cannabis is a fat substitution — you swap butter for cannabutter and the rest is ordinary cooking. So every recipe here stores the fat it needs and the dose it targets, and works out the split once it knows how strong your oil is.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
15 recipes
Buttermilk biscuits under a peppery milk gravy built on sausage drippings. The gravy thickens on the stove with plain fat, and the infused butter is stirred in at the end off the heat.
Written for
5 mgper plate
6 plates · 50 min
Cold butter, a light hand and two folds are what separate a flaky scone from a sweet biscuit. Infused butter straight from the refrigerator behaves like any other cold butter here.
Written for
5 mgper scone
8 scones · 40 min
A dipping caramel cooked to 245 °F and then allowed to fall to about 200 °F before the butter goes in — which happens to be the same temperature at which caramel coats an apple instead of sliding off it.
Written for
10 mgper apple
8 apples · 50 min
Baked low to set the caramel, then finished with infused butter off the heat. Most versions stir the infusion into boiling caramel and then bake it for 45 minutes, which throws away a good share of what you made.
Written for
5 mgper serving
10 servings · 65 min
Cupcakes solve the portioning problem a layer cake creates, and putting the infusion in the cream cheese frosting solves the heat problem — frosting is never cooked, so nothing is lost on the way.
Written for
5 mgper cupcake
12 cupcakes · 55 min
Butter, parmesan and starchy pasta water beaten into a sauce that clings to the noodles. Heat is the enemy: too hot and the emulsion splits into grease and grit, stranding most of the dose in the oil.
Written for
5 mgper plate
4 plates · 22 min
Shortbread base carrying the dose, sharp lemon curd on top. The infusion lives in the crust, which bakes gently, rather than in a custard that sets at a higher temperature.
Written for
5 mgper bar
16 bars · 65 min
Clusters of toasted pecans under a spoonful of caramel and a cap of chocolate. Caramel taken to 245 °F stays where you put it instead of creeping out from under the chocolate a day later.
Written for
5 mgper turtle
24 turtles · 50 min
Corn syrup holds the sugar in solution so the filling sets clear and chewy instead of grainy. Cooling the sugar mixture before the eggs and butter go in is not optional — hot syrup scrambles egg on contact.
Written for
5 mgper slice
8 slices · 80 min
New Orleans pralines set by beating rather than by chilling. Cook to 236 °F, let the pot fall, then beat until the surface goes dull — early and they never set, late and they seize in the pan.
Written for
5 mgper praline
24 pralines · 35 min
Custard pie, which means eggs set it and eggs will crack it if it goes past done. Pull it while the middle still wobbles and let carryover finish the job on the counter.
Written for
5 mgper slice
8 slices · 85 min
Graham cookie base, a layer of chocolate, marshmallows browned under the broiler. The broiler is the only real risk in the recipe — marshmallow goes from toasted to black in about fifteen seconds.
Written for
5 mgper bar
16 bars · 45 min
Chewy caramels cut from a slab and wrapped in wax paper. The finishing temperature decides everything: 245 °F gives a piece that holds its shape on the counter and still gives under a bite.
Written for
5 mgper caramel
36 caramels · 55 min
A roux-thickened macaroni finished off the burner. The infused butter goes in last, once the pan has stopped steaming, because a hot pan both wastes potency and turns melted cheddar grainy.
Written for
5 mgper bowl
6 bowls · 35 min
Custard base, which means egg yolks, and the yolks are what make an infused fat workable here at all. Their lecithin breaks the fat into droplets small enough to freeze smooth instead of in waxy specks.
Written for
5 mgper scoop
12 scoops · 40 min
