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MMJ Recs Our 4 Favorite MMJ Recipes To Try At Home!

Creating medical marijuana edibles in your home is an enjoyable way to get creative with your MMJ supply. A hearty, home-cooked dinner or candy, sugary dessert teeming with calming MMJ is your best comfort food.

The choices for cooking along with medical marijuana are infinite because of this easy procedure for infusing butter, oil, milksugar using MMJ. Employing these key ingredients, you can create an infinity of tasty recipes. Cannabis-infused meals will delight the taste buds and then fill your stomach when supplying all of the essential advantages of MMJ.

In the following guide, we’ll reveal to you a few of our favourite MMJ recipes to receive your stomach rumbling and motivate you to enter the kitchen. Soon you’ll be coming up with first MMJ recipes all your own! Don’t forget to tell us what you produce.


MMJRecs - cannamilk

Picture by Couleur on Pixabay: Weed-milk is a significant ingredient in several MMJ raw recipes.

the way to Create Cannaoil, Cannabutter, And Weed-Milk

All the ideal MMJ recipes begin with some fantastic MMJ-infused butter or oil. Thus, to create MMJ edibles in your home, you will initially have to create a cannaoil or even cannabutter. And as you’re at it, why don’t you create some weed-milk along with golden-brown weed-sugar?


  • 6 g of medical marijuana
  • 1 lb of butter, or two cups of coconut oil, or two cups of milk


  1. Heat the oven to 250°F/120°C.
  2. Spread the MMJ evenly onto a baking tray.
  3. Bake the MMJ for 40 minutes (Be careful: if the oven gets higher than 250°F/120°C, the MMJ can burn).
  4. Remove the MMJ and grind into a fine powder.
  5. Heat the butter, oil, or milk in a saucepan over medium-low heat.
  6. Add the powdered MMJ and simmer for 45 minutes (do not allow the mixture to go above 200°F/93°C).
  7. Allow the mixture to cool down for 10 minutes.
  8. Strain into a bowl through a fine-mesh sieve.
  9. Refrigerate.

How To Make Golden Brown Weed-Sugar


  • 6 grams of medical marijuana
  • 1 cup of high-proof alcohol
  • 1 cup of sugar


  1. Heat the oven to 250°F/120°C.
  2. Spread the MMJ evenly onto a baking tray.
  3. Bake the MMJ for 40 minutes (Be careful: if the oven gets higher than 250°F/120°C, the MMJ can burn).
  4. Remove the MMJ and grind into a fine powder.
  5. Put the powdered weed into a jar and cover with the alcohol.
  6. Seal the jar and shake every 5 minutes for 20 minutes.
  7. Strain the mixture into a bowl through a cheesecloth.
  8. Mix the strained weed-infused alcohol with the sugar and spread evenly in a glass baking dish.
  9. Bake until the alcohol has evaporated and the sugar is golden.

Tasty And Tranquilizing Vegan Spaghetti Bolognaise


  • 1 pound of mixed beans
  • 4 tablespoons of cannaoil
  • 2 onions
  • Fresh garlic, to taste
  • 2 celery sticks (chopped)
  • 2 carrots (chopped)
  • 1 pound of fresh mushrooms (chopped)
  • Port, a splash or two
  • 2 cups of chopped tomatoes
  • Tomato puree
  • 1 cup mushroom stock
  • 1 teaspoon salt
  • Vegan Worcester sauce, a splash
  • Pasta
  • Vegan parmesan


  1. Soak the beans overnight. Drain and rinse before cooking.
  2. Heat the cannaoil in a saucepan. Add the beans, chopped onion, carrots, celery, and mushroom.
  3. Add the mushroom stock and a splash or two of port. Simmer.
  4. Add chopped tomatoes, a generous dollop of tomato puree, and crushed garlic. Simmer.
  5. Add salt and vegan Worcester sauce to taste.
  6. Simmer for 45 minutes.
  7. Boil pasta to taste.
  8. Serve!


MMJRecs - bolognaise

Image by Chinh Le Duc on UnsplashVegan spaghetti bolognaise is a classic MMJ recipe to try at home.

Giggly Grandma’s Green Chicken Chasseur


  • 1 tablespoon cannaoil
  • 8 chicken thighs
  • 1 teaspoon salt
  • 1/ / 2 teaspoon freshly ground black pepper
  • 1 tablespoon cannabutter
  • 1 onion (chopped)
  • 3/4 pound mushrooms, sliced
  • Garlic, minced (to taste)
  • 1 1/2 teaspoons flour
  • 6 tablespoons dry white wine
  • 1 cup chicken stock
  • 1 cup chopped tomatoes (drained)
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh parsley


  1. Heat the cannaoil in a saucepan.
  2. Season the chicken and cook until browned, about 10 minutes. Remove the chicken.
  3. Add the cannabutter; sauté the onion until soft.
  4. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook for 5 more minutes.
  5. Add flour and white wine; bring to a simmer.
  6. Stir in chicken stock, tomatoes, dried thyme, salt.
  7. Add the chicken, cover, and simmer until the chicken is cooked, about 15 minutes.
  8. Enjoy!

Double Layer Carrot (And Cannabis) Cake


For the cake layers:

  • 2 cups of flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoons of salt
  • 1 1/2 teaspoons of ground cinnamon
  • 1 cup of cannaoil
  • 1/2 cup of weed-sugar
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 4 eggs
  • 3 cups of grated carrot
  • 1 cup of chopped pecans
  • 1/2 cup raisins

For the frosting:

  • 8 ounces of cream cheese
  • 1 1/4 cups of powdered sugar
  • 1/2 cup of heavy whipping cream
  • 1/2 cup chopped walnuts


  1. Mix the flour, baking soda, salt, and cinnamon together.
  2. In a separate bowl, mix the oil, sugars, and vanilla. Mix the eggs in one at a time.
  3. Preheat the oven to 350°F/180°C. Grease two 9-inch diameter baking pans and line the bottom with parchment paper. Also grease the top of the paper.
  4. Fold the dry ingredients into the wet bowl. Stir in the carrots, nuts, and raisins.
  5. Add the batter equally into the cake pans.
  6. Bake until the tops of the cake layers are springy, about 40 minutes.
  7. Remove the cakes and cool them. Peel off the parchment paper.
  8. Beat the cream cheese with a mixer until creamy.
  9. Beat in the powdered sugar until fluffy.
  10. Pour in the cream and beat.
  11. Chill the mixture.
  12. Distribute the frosting on one cake layer, and then place the other cake layer on top.
  13. Add the remaining frosting to the top of the cake and decorate with walnuts.

Finally, For Munching On The Go… Ganja Gummies!


  • 1/2 cup of cannaoil (made with coconut oil)
  • Soy lecithin
  • 1/2 cup of lemonade
  • 85 grams flavored gelatin
  • 2 tablespoons of unflavored gelatin
  • Gummy bear molds
  • Dropper


  1. Heat and stir the lemonade, cannaoil, and soy lecithin until it is melted.
  2. Stir in the flavored and unflavored gelatin.
  3. Stir on low heat to get 10–15 moments until then the gelatin is fully dissolved.
  4. Put the mixture into the gummy bear molds with the dropper.
  5. Continue whisking throughout so the mixture does not begin to cool, harden, or separate. Move fast!
  6. Put the gummy bear molds in the freezer for 30 moments.
  7. Ganja gummies… Complete!

Featured picture by Hans on Pixabay

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