Summer is right around the corner!

Longer days and shorter nights means more time for activities. It’s no coincidence getting high can also be known as ‘getting baked’. Baking and… well… ‘baking’ go together like summertime and warm apple pie. And our apple pie will take your summer to another level of chill.

So check out, bake up (x2), and munch down on these 7 stoney summer sweets recipes to always be chill, no matter how much the mercury rises.

 There's 275mg in just one 8oz portion of pie! Courtesy: Twirling Hippy Confections
There’s 275mg in just one 8oz portion of pie! Courtesy: Twirling Hippy Confections

1. High Apple Pie

INGREDIENTS

DOUGH:

  • 2 1/2 cups all-purpose flour
  • 4 teaspoons sugar
  • 1/4 teaspoon fine salt
  • 14 tablespoons cold cannabis butter, diced
  • 1 large egg, lightly beaten with 2 tablespoons cold water
    FILLING:
  • 2 tablespoons freshly squeezed lemon juice
  • 3 pounds baking apples
  • 2/3 cup sugar, plus more for sprinkling on the pie
  • 1/4 cup unsalted cannabis butter
  • 1/4 teaspoon ground cinnamon
  • Generous pinch of ground nutmeg
  • 1 large egg, lightly beaten

DIRECTIONS

CRUST:

  • In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal
  • Add egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

FILLING:

  • Put the lemon juice in a medium bowl.
  • Peel, halve, and core the apples. Cut each half into 4 wedges.
  • Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
  • In a large skillet, melt the butter over medium-high heat.
  • Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
  • Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
  • Strain the apples in a colander over a medium bowl to catch all the juice.
  • Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized ~10 minutes.
  • In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
  • Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide.
  • Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
  • Preheat the oven to 375 degrees F.
  • Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.
  • Put the apple filling in the pan and mound it slightly in the center.
  • Brush the top edges of the dough with the egg.
  • Place the second disc of dough over the top.
  • Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
  • Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking.
  • Refrigerate for ~15 minutes.
  • Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
  • Cool on a rack before serving.
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Recipe inspired by Food Network.

Cheery Cherry Turnovers
Cheery Cherry Turnovers

2. Cheery Cherry Turnover

INGREDIENTS

  • 2-2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup cannabis ghee
  • 6 tablespoons cold water

FILLING:

  • 2 cups fresh or frozen pitted tart cherries, thawed
  • 1/2 cup sugar
  • 2 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon

GLAZE:

  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

    DIRECTIONS

  • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
  • I a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes.
  • Stir in cornstarch until blended.
  • Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in cinnamon.
  • Set aside to cool.
  • Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle.
  • Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal.
  • Prick tops with a fork.
  • Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown.
  • In a small bowl, combine the confectioner’s sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers.
  • Serve warm.

Stoned Fruit Pouch
Stone(d) Fruit Pouch

3. Stone(d) Fruit Pouch

INGREDIENTS

  • 2 cups crushed gingersnaps
  • 4 apricots, pit removed and cut into eighths
  • 4 plums, pit removed and cut into fourths
  • 4 tablespoons unsalted cannabis butter
  • 2 tablespoons plus 2 teaspoons sugar
  • Pinch salt
  • 4 teaspoons lime zest
  • 2 limes, juiced
  • 4 teaspoons brandy

    DIRECTIONS

  • Heat coals of grill or fire pit.
  • Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares.
  • Divide fruit evenly and place on top of gingersnaps.
  • Dot with butter.
  • In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets.
  • Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals.
  • Cook for 10 minutes.
  • Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.

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popsicle-154321_6404. Frozen Peanut Butter Red-Eye Pie Pops

INGREDIENTS

  • 1/2 cup graham cracker crumbs
  • 1/4 cup salted pretzels, crushed
  • 1/4 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1 1/2 ounces (3 tablespoons) unsalted cannabis butter, melted and cooled
  • 12 ounces cream cheese, room temperature
  • 8 ounces creamy peanut butter
  • 4 ounces powdered sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • 1/4 cup salted dry roasted peanuts, finely chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup small chocolate-covered rice balls or toffee pieces
  • 6 ounces dark chocolate

**Special equipment: pop mold with sticks

DIRECTIONS

CRUST:

  • Place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.
  • Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute.
  • Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy.
  • Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside.
  • Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip.
  • Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream.

POPS:

  • Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold.
  • Sprinkle the chocolate balls over the mix.
  • Pipe more mix, making sure to tap again.
  • Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust.
  • Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight.

Canna-Chocolate Covered Strawberries
Canna-Chocolate Covered Strawberries

5. Canna-Chocolate Covered Strawberries

We’ve published an in-depth recipe with the video, click here to go there!

Peach Crisp
Peach Crisp | Stoney Summer Recipes

6. Peach Crisp

INGREDIENTS

  • 1 cup oats
  • Juice of 1 lemon
  • 1 ounce peach schnapps
  • 3 pounds ripe peaches, peeled and cut into small chunks
  • Vegetable oil spray (no need for cannabis oil, this is purely for lining of the baking pan)
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted cannabis butter, cut into large chunks
  • Vanilla ice cream, for serving

DIRECTIONS

  • Preheat the oven to 375F.
  • Spray a 9- by 13-inch pan with vegetable oil.
  • Toss the peach chunks with the schnapps and lemon juice. Add the peaches to the pan and spread out evenly.
  • In a medium bowl, mix the oats, sugar, flour and salt.
  • Add the butter and, using your fingers, rub the butter into the dry ingredients until mixture resembled small walnut-size crumbles.
  • Sprinkle the crumbles evenly over the top of the peaches. Place in the oven and bake 45 minutes.

    Serve warm, with vanilla ice cream. (!!!)

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ice cream sandwich
Girl Scout Cookies Ice Chocolate Chip Ice Cream Sandwich


7.Girl Scout Cookie Mint Chocolate Chip Ice Cream Sandwich

This recipe gets you in for the long haul; nearly 15 hrs of prep time! Most of this time is waiting for the homemade ice cream to set and the cookies to cool, however.

INGREDIENTS

FOR THE COOKIES:

  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 sticks softened cannabis butter (1/2 pound)
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate (about 8 oz.)
  • 1/2 cup roughly chopped bittersweet chocolate chunks (2 1/4 ounces)

PLUS:

  • 1/2 gallon, about 6 cups mint chocolate chip ice cream

    DIRECTIONS

  • Preheat an oven to 350F. Combine the flour, baking soda and salt in a large bowl.
  • Beat the butter, granulated sugar and brown sugar together until light and fluffy (about 3 minutes) on medium speed.
  • Beat in the eggs, one at a time, then add the vanilla.
  • At a low speed, beat in the dry ingredients in batches, until just blended, do not over beat or the dough will get tough.
  • Stir in the chocolate chunks and chopped chocolate using a wooden spoon until well combined. Wrap the bowl with plastic and chill dough 30 minutes or overnight.
  • Shape or scoop into 2-inch balls using a spoon or ice cream scoop.
  • Place on cookie sheets, about 3 inches apart. (About 6 cookies per tray with 2 trays per batch.)
  • Flatten them slightly and bake until golden brown around the edges, about 15 to 18 minutes.
  • Let cool on tray about 3 minutes. Transfer the cookies to a cooling rack and cool completely.
  • Remove the ice cream from the freezer about 5 minutes to thaw/soften slightly before scooping.
  • Using a 2-ounce ice cream scoop, place 3 scoops of ice cream (about 1/2 cup) onto the flat side of a cookie. Top with another cookie and press gently to flatten slightly.
  • Using an offset spatula or a butter knife, smooth the ice cream around the edges of the cookie until the ice cream is flush with the outside of the cookie.
  • Serve immediately or re-freeze* until ready to serve. *If re-freezing, thaw for about 4-5 minutes before serving.