Happy Autumn! Or Fall, if you like it that way, I’m not here to argue about the best season of the year for cooking and baking! I’m just looking forward to changing up some tastes for the season.
One of the best things about those rich, spicy fall flavors is that they are ideal for covering up the taste of even stronger cannabis infusions. So now’s the time to try infusing some edibles, DIY!
This month we pulled out our favorite recipes for really hiding the taste of cannabis in edibles. These flavors are bold and delicious, so you know they’re going to be the first and last things on your palate, not a bitter aftertaste.
Here are the best recipes for people who want to make their own edibles but hate the taste of cannabis:
- Super Gingersnaps
- Decadent Garlic Bread
- Chai Snickerdoodles
- Sriracha Grilled Cheese
- Infused Hot Wings
- Peanut Butter Cookies
Here we go!
The secret to great gingersnaps is chewy, spicy dough that is cooked for a longer period of time at a lower temperature.
- 2 and ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 1 and ½ sticks butter total, however much of it being cannabutter as you like
- 1 and ¼ cups dark brown sugar
- ¼ cup molasses
- 2 tablespoons crushed fresh ginger, or about 2 to 3 inches finely grated
- 2 tablespoons ground ginger
- ½ teaspoon ground cinnamon
- 1 large egg plus 2 large egg yolks
- ½ cup finely chopped crystallized ginger
- Turbinado sugar, for rolling
Whisk flour, baking soda, and salt together in a large bowl. Set aside.
Melt plain butter only in a skillet and brown over low heat, stirring frequently, about 2 to 4 minutes. Remove from heat and stir in room temperature cannabutter to melt.
Transfer melted butter to a medium-sized bowl and allow it to cool slightly. Whisk in brown sugar, molasses, fresh ginger, ground ginger, cinnamon, egg, and yolks and combine. Add dry ingredients and stir until just combined. Stir in crystallized ginger. Refrigerate covered until firm.
Preheat oven to 300 degrees F. Line 2 baking sheets. Fill shallow dish or bowl with turbinado sugar. Scoop or spoon dough into 1-inch balls, and roll to coat in sugar. Place on lined baking sheets with 1 to 2 inches of space between cookies.
Bake at 300 for 15 minutes. Turn and rotate baking sheets (front to back and top to bottom). Bake for 10 to 15 minutes longer. Cool completely on a wire rack before serving. Repeat as needed. These keep longer than average, but they’re also amazing right out of the freezer.
Super Garlic Bread
Fast and easy!
- 1 baguette or loaf of french bread, sliced in half lengthwise, as if you were making a big sandwich
- 1 stick cannabutter, or part cannabutter and part salted butter, room temperature
- Fresh garlic and parmesan and/or romano cheese to taste
- Salt and pepper
You know what to do. Mix that garlic and butter together and slather it on both halves of the bread. Top with all the cheese you want, season as you like, and broil (watching carefully!) until bubbly and hot.
These are just the classic version you love but amped up with chai spices. Yum!
- ½ cup butter, room temperature
- ½ cup cannabutter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, plus 1 yolk
- 1 tablespoon vanilla
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly ground black pepper
- 2¾ cup flour
Rolling mix (cinnamon sugar or mixed spices and sugar)
- ¼ cup granulated sugar
- 2 tablespoons cinnamon or mixed spices in the same proportions as above
Preheat oven to 325°.
Line a baking sheet.
In the bowl of a stand mixer beat butter and both sugars until light and fluffy. With the mixer on medium speed add in egg, yolk, and vanilla and beat for another minute, scraping the sides as necessary.
Turn mixer to medium-low and mix in cream of tartar, baking soda, salt, and spices. Mix for 30 seconds, scraping sides as necessary. Turn mixer to low and add in flour, mixing until just combined.
In a separate small bowl make your rolling mix. Using a cookie scoop or spoon, roll dough into balls and roll each in the rolling mix.
Place on lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes, turning cookie sheet halfway through baking. Do NOT overbake. Edges should be slightly golden. Cookies may appear underdone but will set when cooled.
Sriracha Grilled Cheese
This one checks all the boxes: delicious, decadent, strong flavor, and can stand in as something that’s just enough classic stoner and just enough gourmet to keep us all happy.
- 2 slices sourdough bread
- 2 tablespoons cannabutter
- Mayonnaise and sriracha, mixed to taste
- 2 slices of sharp white cheddar cheese (or pepper jack, or horseradish cheddar)
- Sliced tomato
- Caramelized onions
Coat inside of bread slices with sriracha mayo. Top with cheese and any toppings you like, and close the sandwich.
Coat outside of bread slices with cannabutter, and grill sandwich in medium to medium-hot skillet or on a griddle. Remember: use a lid to get nice melty cheese!
Infused Hot Wings
(Either cauliflower or chicken, you choose, just use our sauce.) Instead of making the wings the standard way, use your favorite hot sauce and cannabutter in place of plain butter.
Need a great vegan recipe for Baked Cauliflower Wings? We love this one from Purple Carrot—and yes, you can still replace the butter with cannabutter. Mmmmmm.
- 1 pound chicken wings, separated at joints, tips discarded
- 4 tablespoons unsalted butter
- 1/3 cup hot pepper hot sauce (suggested brand: Frank’s Red Hot)
- ½ teaspoon garlic powder
- Celery, for serving
In a hurry? Get takeout wings and douse them in cannabutter made with concentrate and more Frank’s Red Hot. Or spike your Blue Cheese or Ranch dressing!
Peanut Butter Cookies
Mmmmm, peanut butter. These are another perfect choice to hide plant flavor, especially because it’s such an easy recipe:
- ½ cup room temperature cannabutter
- 1 cup brown sugar
- 2/3 cup peanut butter
- 1 large egg
- 1 tsp baking powder
- ½ tsp baking soda
- 1 and 1/3 cup all-purpose flour
- ¼ tsp salt
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Cream the butter and brown sugar with an electric hand mixer. Add the egg and peanut butter and mix well.
Blend all dry ingredients in a separate bowl. Add dry ingredients to the peanut butter mixture, and stir until blended.
Place 1″ balls of dough several inches apart on the baking sheet. Flatten with a fork in a crisscross pattern.
Bake 8 to 9 minutes until cookies just golden. Do not overbake. Remove from the oven.
Allow cookies to cool on the sheet for 5 minutes and then move to a cooling rack. They’ll set until they are cool.
Final Thoughts on Best Recipes for People Who Hate the Taste of Edibles
Remember, you also can’t go wrong with classic brownies, which you can find on this blog. Dark chocolate is another very strong flavor that hides a lot. And now that the weather is cooler and we’re ready to bundle up on the sofa for awhile, let’s get to making some tasty edibles!