The leaves are turning orange, but for those of us that love the green, fall is the perfect time to experiment with baking with cannabis. If you want to bring the perfect mind-bending yet delicious treats to your autumnal get-togethers this year, cannabis-infused muffins, pies or even candy apples are the way to go.
Light some candles, get cozy, grab your favorite recipe and bud, and keeping reading to learn how to make tasty cannabis-infused fall treats!
How to Make Infused Fall Snacks
You can make any of your favorite fall treats psychedelic by replacing the normal butter in the original recipe with THC-infused butter or oil. Many dispensaries sell THC oils and tinctures that can be added to food and drink, but if you want to make your own cannabis-infused butter, you’ll have to go through the decarboxylation process, or “decarb” your weed.
How to Decarb Cannabis
In the simplest terms, THC from raw flower needs to be activated with heat to be effective. When we smoke or vape, decarboxylation happens when we run the battery or light the bud on fire. But when consuming cannabis, that activation doesn’t happen unless we decarb it beforehand. That’s why adding straight up ground bud to muffins won’t provide any psychedelic effects.
- Set the oven temperature to 220ºF, with the oven rack in the middle position. Ovens are hotter at the top and cooler at the bottom, so heating in the middle will ensure ideal decarboxylation temperature.
- Line the baking sheet with parchment paper or aluminum foil, and lightly break up or grind the cannabis onto it, but not too fine, to avoid burning.
- Heat for 30-40 minutes, stirring at least once.
- Let cool for 30 minutes at room temperature. The cannabis should look lightly toasted and golden brown.
- When cool enough to handle, add the decarboxylated cannabis to butter, oil, or another base for an infusion, or carefully put it in a storage container for future use.
How to Dose Cannabis-Infused Butter
Now that you have your cannabutter, you may be wondering how much to actually add to your recipe. The best part about using cannabis-infused butter is that you can add the exact same amount as the original recipe calls for.
The dosing comes in when you add the decarbed cannabis to your butter or oil. To calculate how much THC the butter will contain, multiply the number of grams of weed by the strain's THC percentage, then multiply that by 1,000.
For easy math, if you have 10g of weed that has 10% THC, you'll have 1,000mg of THC in your butter. (10 x 0.10 x 1,000).
Next, divide the number of individual treats you'll have in your batch by your total milligrams of THC. If you're making 30 pieces or slices, they'll have about 33mg THC in each.
Now you’re ready to whip up your favorite fall treat! If you don’t have one in mind already, check out our favorites below.
Apple Crisp
Put a trippy twist on an autumn classic with a full apple crisp cut into individual servings.
Ingredients:
- 10 to 11 cups sliced peeled tart apples
- 1/2 cup sugar
- 1 teaspoon ground cinnamon, divided
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 cup cannabis-infused* butter or oil
- Vanilla ice cream (optional)
Directions:
- Preheat oven to 375°.
- Place apples in a large bowl.
- Combine sugar and 1/2 teaspoon cinnamon. Sprinkle over your apples and toss to coat.
- Transfer your mix to a greased 13x9 baking dish.
- Combine flour, brown sugar, oats, baking powder, nutmeg, and remaining cinnamon. Mix in your infused butter or oil until the mixture turns into coarse crumbs and sprinkle it over the apples.
- Bake until apples are tender, about 50-60 minutes.
- Serve warm with a scoop of vanilla ice cream.
*butter in the original recipe has been substituted for cannabis-infused butter or oil.
Pumpkin Muffins
Get everyone into the spooky spirit with these delicious pumpkin muffins that are so easy to swap butter for cannabutter.
Ingredients:
- Cooking spray
- 1 (15 ounce) can pumpkin puree
- ¾ cup cannabis-infused butter or oil*
- ¾ cup brown sugar
- 1/4 cup water
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon sale
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
Directions:
- Preheat the oven to 350°F (175°C) and grease your muffin pan.
- Mix pumpkin puree, cannabis-infused butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the muffin tin, each should be roughly ¾ full.
- Bake until slightly browned on top and spring back easily when pressed, about 25-30 minutes.
*butter in the original recipe has been substituted for cannabis-infused butter or oil.
Hazelnut Blondies
A dessert with Nutella and cannabis? These hazelnut blondies are bound to be a party favorite.
Ingredients:
- Cooking spray
- ¾ cup (1½ sticks) cannabis-infused butter or oil*
- 1 ½ cups packed dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup toasted unsalted skinned hazelnuts (optional), chopped
- 1/3 cup chocolate-hazelnut spread, like Nutella
- 1/4 teaspoon flaky sea salt
Directions:
- Preheat oven to 350°F. Coat a 9" square baking pan with cooking spray and line it with parchment paper. Let about 2" hang over on two sides.
- Melt cannabis-infused butter in a large pot over medium, stirring occasionally to ensure butter doesn't brown. Remove from heat and whisk in sugar.
- Whisk in the eggs and vanilla.
- Add flour, baking powder, and kosher salt to butter mixture. Stir until the batter is smooth. This is where to add the hazelnuts if you're using them.
- Transfer the batter to the baking pan. Spread it in a smooth, even layer.
- Dollop chocolate-hazelnut spread in tablespoonfuls on top of the batter.
- Drag a wooden spoon or skewer through the chocolate to swirl it on top. Sprinkle with flaky sea salt.
- Bake until top of blondies is set and edges are golden (center will be a bit gooey), 20-24 minutes.
- Transfer baking pan to a wire rack and let blondies cool completely, about 2 hours. Use the parchment paper overhang as handles to gently lift and remove the blondies from the pan to slice and serve.
*butter in the original recipe has been substituted for cannabis-infused butter or oil.
Skip the decarbing process by "cooking" your weed in your dry herb vape! Save the brown weed that is leftover after you vape it. That's your decarbed flower.
Looking for more infused recipes? Try our THC-infused drinks, infused Superbowl snacks, or keep it old school with some weed cookies!
