Incredible Cannabis Edibles

Incredible Cannabis Edibles

It’s summer and you might be thinking about what to serve your guests at your backyard party, or what to bring to that upcoming potluck. We thought we’d have some fun and look at a couple recipes for delicious treats that incorporate our favorite green herb. But before we do that, let’s go over some important things to know about cannabis-infused foods.

Easy Going with Edibles

First, never serve edibles without clearly informing other party-goers that, for example, your grandma’s world-famous brownies are infused with marijuana. You’d think this would go without saying, but you’d also be amazed by how many people assume their friends will be overjoyed by a “surprise high.” It’s unlikely they will, even if they are avid pot consumers. That guy you know who smokes 24/7? Even he could have a terrible experience if he doesn’t know what he’s getting into. At the very least, put a little placard in front of those brownies that gives people a heads-up.

Also, take it slow when eating edibles. When you smoke cannabis, you feel the effects almost immediately. But your body needs time to digest and metabolize edibles. Let’s say you eat half a chocolate chip cookie infused with marijuana. After an hour, you might not feel anything, and that might make it tempting to eat the rest of the cookie, or even a second cookie. Slow down. Everyone’s metabolism is different. It might take a couple hours before you feel high. The last thing you want is to consume too much too quickly and end up freaking out when you hear someone’s phone ring or a balloon pop. A good rule of thumb with edibles is to always take it easy.

Now let’s get to the fun stuff! We’ll start with brownies, because let’s face it, they’re the first thing anyone thinks of when it comes to edibles. Here’s a simple and delicious recipe from Denver’s Sweet Grass Kitchen.


12 servings (5-10mg each)

Total Time:  45 minute


  • 7 ½ tablespoons (3 ¾ ounces) unsalted butter
  • 1 ½ teaspoons (1/4 ounce) cannabutter
  • 6 ounces dark chocolate, 60-70% cacao
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 large eggs, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt


  • Preheat oven to 350℉. Grease an 8-inch square cake pan with butter or cooking spray; set aside.
  • Melt butters in a medium saucepan over medium heat. Stir in chocolate until combined and smooth. Remove from heat and allow to cool for 5 minutes.
  • In a small bowl, whisk together flour and baking powder.
  • In a large bowl, whisk together eggs, sugar, vanilla, and salt until fluffy and light yellow. Add chocolate mixture and mix until combined. Add flour mixture and mix until combined.
  • Pour into greased pan and bake for 20-25 minutes, or until the edges pull away from the pan and the top has an even, shiny crust. Let cool for 20 minutes.
  • Cut into 12 even pieces. Serve warm (can be stored in an airtight container at room temperature for one week or in the refrigerator for up to a month).

Now let’s go from sweet to savory.   How about some mac ‘n cheese? This recipe comes to us from The Cannabist.


Serves 4-6


  • ½ pound elbow macaroni or shells
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • For cheese sauce
  • 5 tablespoons cannabutter
  • ½ cup all-purpose flour
  • 2½ to 3 cups milk, warm
  • 4 ounces smoked mozzarella, grated (1 cup)
  • 8 ounces medium cheddar, grated (2 cups)
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 1 cup breadcrumbs
  • 1 tablespoon canola oil, (using canna-oil is optional)
  • 2 ounces sharp cheddar, grated (1/2 cup)
  • For onion rings
  • 1 cup canola oil
  • 1 small onion, peeled and thinly sliced


Heat oven to 375 degrees.

  • Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.
  • In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.
  • In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
  • In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.

If you don’t feel like cooking, but you’re craving some tasty treats, be sure to check out our edibles menu at We’ve got all kinds of delicious items, from caramels to fudge to strawberry belts. Wanna know what Wild Side Mango Tropical Storm is? Come by for a visit and we’ll help you find some delectable delights for your tongue, body – and mind!