Chocolate Crackles

A well known and loved recipe and favourite party food amongst Aussie children, this version is an adults only version that will brighten up your afternoon in more ways than one. Instead of butter this recipe uses copha, and the recipe for weed copha is found on the side panel.

Chocolate Crackles

150g weed copha
2 1/2 cup Rice Bubbles (rice crispies)
60 g desiccated Coconut
15 g cocoa
2 tbs of sugar

Melt the copha in a pan and remove from heat.
Mix all the dry ingredients well and slowly mix in the warm copha.
Fold into the mixture without breaking the bubbles.
Spoon into patty pan papers and refrigerate for an hour.

Weed Copha

This recipe is for weed that the THC has been released in copha. It is basically the same as weed butter but I will post the instructions again.

Weed Copha

A stick of copha, about 250g
15 - 30g mulled weed

For every 250g of copha use about 15 - 30g of weed. So for instance if you use 500g of copha use about 30 - 60g of weed. Melt the copha into a pan. Add the weed, remove from the heat and cover with a lid. Let it rest for a few minutes. Heat again until the copha begins to boil and remove from the heat. Let it rest for a few minutes.
Repeat this about 10 times so that all the THC has been released.

Weed Butter

Weed butter is really simple to prepare and and effective way of releasing the THC in weed for cooking.
Be careful of course, the smell of the weed is pretty strong and your kitchen might be smelly for a bit.

Weed Butter

A stick of butter, about 250g
15 - 30g mulled weed

For every 250g of butter use about 15 - 30g of weed. So for instance if you use 500g of butter use about 30 - 60g of weed.

Melt the butter into a pan. Add the weed, remove from the heat and cover with a lid. Let it rest for a few minutes. Heat again until the butter begins to boil and remove from the heat. Let it rest for a few minutes.
Repeat this about 10 times so that all the THC has been released.

Chocolate & Peanut Butter Brownies

This recipe is for delicious chocolate brownies with a swirl of peanut butter. It's very hard to try and not eat them all!

Chocolate & Peanut Butter Brownies

150g good quality dark chocolate, chopped
100g weed butter, chopped (see recipe in the side panel)
1 cup caster sugar
1/2 cup plain flour
2 tbs cocoa
2 eggs
3/4 cup crunchy peanut butter

Preheat oven to 160°c. Preheat a 16 x 26cm slab pan.

Melt the chocolate with the butter in a bowl. If you have made the butter beforehand, the chocolate will melt in the hot butter.

Combine sugar, flour and cocoa in a bowl. Add the chocolate mixture and the eggs and stir until just combined. Pour into prepared pan. Spoon the peanut butter onto the chocolate and swirl with a knife.

Bake for 35-40 minutes or when a knife comes out clean.

Cut into slices to serve, and try not to eat too many!

Chocolate Chunk Mud Cake

This is a fantastic recipe for a chocolate weed mud cake. It's incredibly easy to make (no messy beating) and tastes delicious served warm with a scoop of vanilla ice cream.

Chocolate Chunk Mud Cake

200g weed butter (look for the recipe below)
300g good quality dark chocolate
1/4 cup cocoa
1 tsp vanilla extract (or a little bit more vanilla essence)
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
1/4 cup hot water
Icing sugar to serve

Preheat the oven to 160°c and grease a 20-22cm round cake tin or line with baking paper.

Melt the butter and 200g of the chocolate together in a bowl. If you have made the weed butter beforehand, the chocolate will slowly melt in the hot butter. If there are still bits of unmelted chocolate put it in the microwave on medium heat for 30 seconds.
Add the cocoa to the warm chocolate mixture, stir until smooth. Add the vanilla, caster sugar and egg. Sift flour over the chocolate mixture and stir gently until combined. Add the water gradually to the mixture stirring well.

Pour half the batter into a cake tin. Chop up the remaining chocolate and sprinkle half onto the batter. Pour the remaining batter into the tin and sprinkle the remaining chocolate on top.

Bake in the oven for about 55 minutes or until a knife comes out clean. Allow to cool completely in the tin and then remove, and dust with icing sugar.

Be creative and add a ganache or a chocolate buttercream icing!

The basics of cooking with pot.

Cooking with pot is one alternative to smoking it. I think it's a rather creative thing, and this blog was created to share some recipes I've come up with/found.

Now a word of caution. As far as I am aware in most of the world; marijuana is illegal. I know in this country it is. I personally believe it shouldn't be, but just have the same laws that alchohol does. Of course just like alcohol there are people who abuse the substance, but I'm a firm believer on education about the risks and etc.

I may smoke and eat it occasionally, but I never do it in front of minors, never in the public and I don't sell it either. It doesn't affect my work or my relationships and it's extremely important to me that it doesn't.

If you are under 18 this site this blog is not intended for you. If you are an adult then you have the right to choose whether you want to explore cooking with weed at your own risk.

Now for the basics.

You can't just shove weed into cake mix and expect to get high. You need to release the THC. The best way to do this in my opinion is to make weed butter. Here is a simple recipe.

Weed Butter

A stick of butter (about 250g)

15 - 30g weed

Melt the butter in a pan. Remove from heat and stir in the weed. Cover and rest for a few minutes. Put the butter back onto the heat until the butter is boiling a little. Remove from heat the let it rest for a few minutes. Do this about 10 times so all the THC is released.

Pour the butter mixture through a siv and throw away the chunky bits of weed.

Now you can use the butter to create anything!