This whiskey syrup is quick and easy to make and is perfect on a stack of buttermilk pancakes or as a glaze on chicken.  Try using a honey whiskey to really bring this recipe alive. Cook Time: 10 minutes Makes 1-1/4 cup Skill Level: Easy Ingredients: 1/2 cup whiskey 1/2 cup cannabutter, halved 1/4 cup brown sugar Directions: In a small saucepan over medium-low heat, pour in the whiskey and add half of the cannabutter. Stir continuously until the butter has melted. Stir in the brown sugar until it has melted. Add the rest of the cannabutter. Stir constantly until the sauce has reached the desired consistency. Cook’s Notes: Store in an airtight container and refrigerate for up to 3 days.

Dark chocolate, dried cranberries, peanut butter combined make these granola bars to the next flavor level. Prep Time: 10 Cook Time: 10 Serves 10 Skill Level: Easy Ingredients: 1 cup peanut butter 3/4 cup agave 2/3 cups dried cranberries 3 tablespoons cannaoil 1 tablespoon vanilla extract 2 tablespoons dark chocolate cocoa powder 2 cups old-fashioned oats 1 cup crispy rice cereal 3/4 cup peanuts, chopped Directions: Grease a 13x9 inch pan and set aside. In a saucepan over medium-low heat combine cannaoil, agave,  and peanut butter.  Once the mixture has melted add the cocoa powder and mix well.  Do not bring it to a simmer. Remove from the heat and add vanilla. In a large bowl combine the cranberries, old-fashioned oats, crispy rice cereal, and chopped nuts. Add the melted peanut butter mixture to the oats mixture and blend well. Pour the mixture evenly into the greased pan and press the mixture down using a spatula.  Really press it down, as this will cause your granola bars to stick together. Freeze for 15 minutes before cutting. Keep in an air-tight container in the refrigerator.

This banana recipe is perfect for using those more than spotty brown bananas. Whip up a batch of waffles and top them with a scoop of this peanut butter banana ice cream for an out of this world dessert.  You can also top the ice cream with our signature cannabis-infused chocolate ganache or cannabis-infused whiskey syrup. Prep Time: 5 minutes Serves 2 Skill Level: Easy Ingredients: 4 frozen bananas, chopped 1/4 cup cannamilk 2 tablespoons peanut butter 1 tablespoon cinnamon 2 tablespoons honey 1 tablespoon vanilla extract Directions: Add all ingredients into a blender and blend until smooth.  Add more cannamilk to loosen the banana ice cream if it is too thick for your liking.

Perfect for breakfast or as a sweet tooth craving snack this cheese and fruit danish won’t disappoint! You can substitute the cannabis milk, cannabutter, or cannabis powdered sugar for their non-medicated versions to adjust the potency of these danish. Prep Time: 20 minutes Cook Time: 30 minutes Serves 8 Ingredients: Pastry Dough: 1 can (8 oz) refrigerated crescent dinner rolls Cream Cheese Filling: 1 8-ounce package of cream cheese, softened 2 tablespoons granulated sugar, divided 1 teaspoon lemon juice 1 teaspoon vanilla 1 teaspoon sour cream 8 teaspoons jam or preserves of your choice Icing: 1 cup cannabis powdered sugar 1 tablespoon cannamilk 1 tablespoon softened cannabutter Directions: Heat oven to 340F/170C. Remove dough from can; do not unroll and cut dough into 8 slices. Place the dough slices 2 inches apart on a cookie sheet. Press each dough slice into a 3-inch round, leaving a ridge around the outer edge. In a large bowl mix together cream cheese, sugar, lemon juice, vanilla extract, and sour cream. Add the cream cheese filling to each danish. Bake in preheated oven for 15 minutes or until golden brown. Take the danish out of the oven and allow them to cool for 10-15 minutes. In a small bowl mix together cannabis powdered sugar, cannabis milk, and cannabutter. Add a teaspoon of the jam or preserves of your choice to the center of the cheese filling on each danish. Drizzle the icing over each danish with a spoon.

Light, fluffy, golden brown with a crunchy exterior makes these waffles perfect for breakfast or brunch when topped with maple syrup and powdered sugar. Prep Time: 5 minutes Cook Time: 15 minutes Serves 6 Ingredients: 2 eggs 2 cups all-purpose flour 1 3/4 cups milk 1/2 cup cannaoil 1 tablespoon white sugar 1 tablespoon + 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons vanilla extract Directions: Preheat waffle iron. Beat eggs in a large bowl with a whisk until fluffy. Beat in flour, milk, cannaoil, sugar, baking powder, salt, and vanilla, until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto the hot waffle iron. Cook until golden brown. Serve hot and top with plain butter, cannabis butter, or top with our cannabis whiskey syrup!

Wake n’ bake with these absolutely perfect fluffy pancakes or whip a stack up for those nights you have breakfast for dinner. Ingredients: 2 cups all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups milk plus ¼ more if necessary 1/4 cup cannabutter, melted 2 tablespoons vanilla extract 1 egg Directions: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl mix together the milk, melted cannabutter, vanilla, and egg. Slowly add wet mixture to dry mixture while continuously mixing. Do not over mix, we want a lumpy batter! Heat a nonstick pan or griddle over medium-low heat and lightly grease pan with extra butter. Pour 1/4 cup of batter onto the pan using a measuring cup. When the underside has reached the desired shade of golden brown flip with a spatula and cook until the pancake has a golden color. Repeat with the remaining batter. Serve with honey, maple syrup, cannabis-infused honey whiskey syrup, or top with fruit.

Avocado not only tastes great, but they are packed with some serious nutrients making this a super healthy dip.  We like our guacamole but if you prefer it smooth mash, the avocado chunks with a fork until you’ve reached the desired consistency. Prep Time: 15 minutes Serves: 4 Skill Level: Easy Ingredients: 3 avocados, diced 1 plum tomato, seeded and finely diced 1/4 cup finely diced onion 2 tablespoons minced cilantro 2 teaspoons garlic 1 serrano chile pepper, seeded and minced 1 teaspoon fresh lime juice 2 tablespoons of cannaoil Himalayan salt Tortilla chips Directions: In a medium bowl add avocado, tomato, onion, cilantro, chile pepper, cannaoil, garlic, and lime juice. Blend until well mixed, but still slightly chunky. Season the guacamole with salt and serve with tortilla chips.

Cannabis deviled eggs are definitely a classic holiday, gathering, or picnic appetizer that you and your guests are sure to devour! Prep Time: 20 minutes Cook Time: 15 minutes Serves: 6 Ingredients: 6 large eggs 1/4 cup cannamayo 1 teaspoon dijon mustard 1/8 teaspoon cayenne 1/8 teaspoon salt Paprika for garnish Directions: Cover eggs with cold water by 1-1/2 inches in a saucepan and bring to a rolling boil.  Partially cover with a lid. Reduce heat to low.  Cover the eggs completely with a lid. Remove from heat and let stand for 15 minutes. Transfer eggs to a bowl of ice and cold water.  Allow to stand for 5 minutes. Peel eggs and halve lengthwise. Carefully remove yolks.  Mash the yolks in a bowl with a fork. Add cannamayo, cayenne, mustard, salt, and pepper and stir with a fork until smooth. Adjust seasoning as needed. Fill a pastry bag with yolk mixture and pipe into egg whites. Sprinkle with the paprika. Cover and chill for 30 minutes before serving.

This garlic bread is a perfect pairing for your soup and salad at lunch or with your dinner time pasta dish. Prep Time: 10 minutes Cook Time: 15 minutes Serves 8 Ingredients: 4 cloves garlic, crushed 1/2 cup cannabutter, melted 1 loaf crusty bread, split Chopped fresh parsley Directions: Set your oven to broil. Combine garlic, cannabutter, and butter in a small saucepan over medium-low heat. Toast split bread under the broiler for 5 minutes Brush bread liberally with the garlic oil and sprinkle with parsley. Wrap the bread in aluminum foil and bake at 340F/170C for 10 minutes. Remove from the oven and unwrap the aluminum foil carefully. Slice the bread into 8 slices and serve immediately.

Classic hummus with hints of cannabis is sure to wow your party guests.  Use canned beans to make this recipe in the snap of your fingers. Prep Time: 10 minutes Serves 6 Skill Level:  Easy Ingredients: 2 cups drained well-cooked or canned chickpeas, liquid reserved 1/4 cup cannabis oil, plus oil for drizzling 2 cloves garlic, peeled, or to taste Salt and freshly ground black pepper to taste 1 tablespoon ground cumin or paprika, plus a sprinkling for garnish Juice of 1 lemon, or more as needed Chopped fresh parsley leaves for garnish Directions: Add all ingredients except for the parsley into a blender. Add the chickpea liquid or water as needed to produce a smooth puree. Taste and adjust the seasoning. Drizzle with cannabis oil and sprinkle with cumin or paprika and parsley.

This cheese sauce has a multitude of uses.  Pour some over a plate of nachos, over your morning hash browns, or drizzle over your broccoli.  Add a little taco seasoning to spice it up! Cook Time: 20 minutes Serves: 6 Ingredients: 3 tablespoons cannabutter 1/4 cup all-purpose flour 3 cups of milk 4 ounces cream cheese, softened 2 cups shredded cheddar 1/2 cup shredded parmesan Directions: Melt the cannabutter in a medium saucepot over medium-low heat. Stir in the flour and cook, stirring often, until thick paste forms and turns golden brown. Gradually whisk in the milk, 1 cup at a time. Allow the mixture to reach a simmer (but do not allow to bubble) before adding another cup. When all the milk has been added to the sauce, bring it to a simmer and allow to cook for 5 minutes. Whisk in the cream cheese and continually whisk until the sauce has become smooth. Add the cheddar and parmesan cheeses and whisk until smooth. Serve immediately. Recipe Notes: The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months in an airtight container. If using from cold, carefully bring the sauce back to a simmer over low heat before serving.

Who doesn’t love to devour a plate of buffalo wings with a light cannabis flavor?  Serve with blue cheese or mix up our medicated ranch dressing for some extra potency. Prep Time: 15 Minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 2 pounds chicken wings 2 tablespoon sunflower oil, or any other oil 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder Salt & pepper 2 tablespoons cannabutter 1/4 cup hot sauce 1 tablespoon honey Directions: Preheat the oven to 350F/170C. Place the wings in a large mixing bowl. Add oil, baking powder, garlic powder, onion powder, salt, and pepper. Coat the wings well. Place the wings skin side up on the cookie sheet. Bake for 10 minutes. Turn the oven up to 420F/215C. Bake for an additional 10 minutes. The wings are ready when they are dark golden brown and the skin is crispy. In a medium saucepan over medium-low heat melt the cannabutter.  Add hot sauce and honey to the melted cannabutter. Toss the baked wings in the hot sauce and serve immediately with blue cheese and celery. Recipe Notes: To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F/215C. Spread wings out on the tray and bake for 8 minutes or until the skin becomes crisp again.

Your party guests are sure to make these sweet chili thai wings quickly disappear.  If you want spicy AF wings, add a little sriracha to the wing sauce when preparing. Prep Time: 15 minutes Cook Time: 30 minutes Serves 4 Ingredients: 2 pounds chicken wings 2 tablespoons sunflower oil, or any other oil 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder Salt & pepper 1 cup thai sweet chili sauce 1/4 cup cannabutter 2 tablespoons soy sauce 2 teaspoons ground chili paste 1/4 cup chopped peanuts Directions: Preheat the oven to 350/170C. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well. Place the wings skin side up on the cookie sheet. Bake in the oven for 10 minutes. Turn the oven up to 420F/215C. Bake for an additional 10 minutes. The wings are ready when they are dark golden brown and the skin is very crispy. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the Thai sweet chili sauce, soy sauce, ground chili paste, more or less depending on the desired spiciness. Toss the baked wings in the hot sauce, top with chopped peanuts before serving. Cook’s Notes: To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F/215C. Spread wings out on a tray and bake for 8 minutes or until the skin becomes crisp again.

These wings are a sweet twist on the traditional BBQ wings featuring honey, barbecue sauce, a kick of hot sauce, and cannabis flavors. Prep Time: 15 Minutes Cook Time: 30 minutes Serves: 4 Skill Level: Easy Ingredients: 2 pounds chicken wings 2 tablespoons sunflower oil, or any other oil 1 tablespoon baking powder 1 tablespoon garlic powder 1 tablespoon onion powder Salt & pepper 1/4 cup cannabutter - get the recipe here 1 cup barbecue sauce ½ cup honey 1 ½ tablespoons ketchup 3 tablespoons hot sauce 1 teaspoon garlic powder Directions: Preheat the oven to 350F. Place the wings in a large mixing bowl. Add the oil, baking powder, garlic powder, onion powder, salt and pepper. Coat the wings well. Place the wings skin side up on the cookie sheet. Bake in the oven for 10 minutes. Turn the oven up to 420F. Bake for an additional 10 minutes. The wings are ready when they are golden brown and the skin is crispy. While the wings are baking melt the cannabutter over low heat in a saucepan. Add the barbecue sauce, honey, ketchup, hot sauce, and garlic powder and mix well. Toss the baked wings in the BBQ sauce and serve with celery. Recipe Notes: To reheat: Do not coat leftover wings in the sauce! Allow the wings to cool then cover and refrigerate. Preheat oven to 420F. Spread wings out on tray and bake for 5 to 8 minutes or until the skin becomes crisp again.

This dip is the cheesiest and creamiest crab dip I have ever made.  Serve with tortilla chips, crudites, or warm crusty bread. Prep Time: 10 minutes Cook Time: 30 minutes Serves 4 Skill Level: Easy Ingredients: 1 cup crab meat 10 ounces frozen spinach, thawed and drained 12 ounces cream cheese, softened 1/4 cup cannabutter 1 tablespoon garlic powder ¼ cup grated parmesan cheese 2 tablespoons seasoned bread crumbs 1 ½ cup Alfredo sauce Directions: Preheat oven to 340F/170C. In a large bowl add the softened cream cheese, crab, cannabutter, garlic, spinach, and Alfredo sauce and blend well. Place in an oven-safe, shallow dish. Sprinkle the top with the parmesan cheese and breadcrumbs. Bake until bubbly and golden brown on top. Serve warm with tortilla chips.

Raw oysters in a ginger wine sauce are one of our favorite recipes that brings some seriously fresh flavors to the table. Total: 30 min  Prep: 30 min  Serves: 8 Level: Easy Ingredients: 24 oysters Crushed ice or rock salt 2 shallots, minced 2 teaspoon fresh ginger, grated 4 tablespoons mirin or sherry 4 tablespoons dry white wine 2 tablespoons cannaoil Directions: Scrub and shuck the oysters. Reserve the excess oyster juice. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. In a medium bowl add the shallots, ginger, mirin, white wine, and cannaoil. Combine well. Spoon the ginger and wine mixture on top and serve.

This classic Italian appetizer is sure to please your taste buds with the fresh tomato, basil, garlic, and cannabis flavors served on top of a crusty slice of bread.  Add fresh shrimp into the mixture and grill the bread instead of toasting it for added layers of flavor. Prep Time: 5 minutes Cook Time: 5 minutes Serves: 8 Skill Level: Easy Ingredients: 2 cups cherry tomatoes, halved 2 cloves of garlic, minced 1 cup mozzarella pearls ½ cup basil 2 tablespoons cannaoil, plus extra for the drizzle Salt & pepper, to taste 8 slices of baguette 1 tablespoon balsamic vinaigrette, optional Directions: In a large bowl, combine the tomatoes, minced garlic, mozzarella pearls, chopped basil, balsamic vinegar, cannaoil, salt, and pepper. Place a spoonful of bruschetta atop the baguette slices and drizzle with additional cannaoil or balsamic vinaigrette.

Ever make yourself sick from your insatiable desire to devour an entire plate of deviled eggs? Do you hate the somewhat tedious deviled egg process? Perhaps you fucked the egg whites up when peeling the shells, leaving the whites destroyed and broken, making them unusable for traditional deviled eggs.  I've found myself in all of these deviled egg dilemmas quite often, so I came up with this deviled egg salad recipe that can also be spread on bread slices, sliced fresh veggies, or for some tasty sandwiches. Serves 4 Prep Time: 10 minutes Ingredients: 8 hard-boiled eggs, coarsely chopped 1-1/3 cups cannamayo 2 tablespoons dijon mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1 teaspoon paprika Directions: In a medium bowl, add all ingredients.  Mix well. Refrigerate for an hour before serving Serve with your favorite crackers or sliced crusty bread. Recipe Notes: Cover and refrigerate any leftover egg mixture for up to 3 days. Substitute onion powder with fresh chives.

This cannabis-infused hot wing dip can be served as a dip that’s kept warm in a crockpot or served on a fresh roll with lettuce and blue cheese or ranch dressing.  This recipe has a little heat so adjust to your liking by using less butter to make the sauce hotter or more butter to make the sauce less hot. Ingredients: 2 tablespoons cannabutter 1 tablespoon minced garlic Salt and pepper, to taste 1 cup franks hot sauce 2 cups cook and shredded chicken breast 3 tablespoons cream cheese 1 tablespoon honey Directions: In a medium saucepan, melt the cannabutter over medium-low heat. Add the minced garlic, salt, and pepper and cook for 2-3 minutes. Pour the hot sauce into the cannabutter and bring it to a slow simmer while stirring occasionally. Add the cream cheese and stir until melted. Add the cook shredded chicken and honey to the hot sauce mixture and bring to a slow simmer. Partially cover the pot and allow to barely simmer for 8 minutes. Serve immediately.

These coconut shrimp are fried to sweet coconut and rum perfection! Substitute the rum for water if necessary. Prep Time: 10 minutes Cook Time: 15 minutes Serves 4 Skill Level: Easy Ingredients: 1/2 cup melted cannabutter or cannaoil 1/2 cup flour 1/2 teaspoon salt 1 egg 1/4 cup coconut rum (optional) 1 cup sweetened coconut flakes 1/2 cup panko 1-pound large shrimp Directions: In a large pan over medium-low heat, melt the cannabutter. In a small bowl, mix together the flour and salt. In a small bowl, whisk the egg and rum together. In a separate small bowl, combine the coconut flakes and Panko bread crumbs. Dip each shrimp in the following order flour, then the egg and rum mixture, and finally the coconut and Panko to coat. Space the coated shrimp evenly in the hot pan. Allow to cook until browned on one side and flip. Cook an additional 4 or 5 minutes or until cooked thoroughly. Do not overcook as the shrimp will become tough. Recipe Notes: The rum may be substituted for water.

Pineapple salsa is a great addition to any Hawaiian recipe or served alone with some tortilla chips.  Use the pineapple skin as a serving bowl for your salsa for a fun presentation. Prep Time: 15 minutes Serves 4 Skill Level: Easy Ingredients: 1 whole pineapple, chopped into small pieces 1/4 cup of minced red onion 1/4 cup of chopped cilantro 1 minced chipotle pepper Juice from half a lime Salt 1/4 cup cannaoil Directions: In a large bowl add the pineapple, onion, cilantro, chipotle pepper, juice of half a lime, salt, and mix well together. Season with the salt and drizzle with the cannaoil. Cover and refrigerate for at least one hour before serving.

A delicious and refreshing cocktail to sip on a hot summer day that will delight you with this melody of strawberry mint and cannabis. Prep Time: 10 minutes Serves 2 Skill Level: Easy Ingredients: 1 splash dry vermouth 2 handfuls strawberries, hulled 1 sprig fresh mint, leaves picked 2 handfuls ice cubes 2/3 cup cannabis vodka Directions: Chill two martini glasses and your cocktail shaker in the freezer for at least 30 minutes. Put a few drops of dry vermouth into the martini glasses and swirl around. Add the strawberries and mint into the cocktail shaker and squash them. Then add ice cubes and the cannabis vodka to the cocktail shaker. Put the top on the cocktail shaker and shake vigorously. Strain the cannabis vodka and pour into the martini glasses. Garnish with a strawberry and mint.

Sneak that nutrient-rich spinach into this mouthwatering fruity smoothie that’s perfect for even those who despise vegetables. Prep Time: 5 minutes Serves 2 Skill Level: Easy Ingredients: 1 cup cannamilk 1 frozen banana, chopped 1 cup frozen spinach or kale 1 tablespoon honey Directions: Put all the ingredients into a blender and blend until smooth. Cook’s Notes: Get creative and use different combinations of fruits and vegetables. Add a tablespoon of cannabis-infused coconut oil for extra health and potency benefits.

Stay warm and buzzed during the winter months with a cup of this chocolate delight.  Add a dash of chili pepper for a spicy hot cocoa experience. Cook Time: 15 minutes Serves 2 Skill Level: Easy Ingredients: 2 cups of milk 2 tablespoons hot cocoa powder 1/4 cup sugar 2 tablespoons vanilla Dash of salt 2 teaspoons cannabutter whipped cream, optional Directions: In a small pot or pan, warm the milk. Add hot cocoa powder, sugar, vanilla, and salt. Combine well. Once the mixture is hot remove from the heat and pour into a mug. Next, add the cannabutter and mix well. Top with whipped cream or marshmallows.

My first time making these cookies I kept it super simple using only the peanut butter, sugar, and egg, but as I made this recipe more and more I started experimenting with unique flavor combinations.  It’s important to not overcook these cookies as they are best soft.  You can substitute the bacon with Himalayan salt or leave plain. Prep Time: 5 minutes Cook Time: 8 minutes Serves 12 Ingredients: 1 cup peanut butter 1 cup sugar 1 egg 2 tablespoons vanilla 2 tablespoons honey 1 tablespoon cinnamon 1/4 cup cannabis butter 1 cup cooked bacon chopped or coarse sea salt Directions: Preheat oven to 340F/170C. Combine all ingredients except for the bacon. Mix until smooth. Scoop 1-inch balls of dough onto a lightly greased cookie sheet. With a fork, press the cookie dough balls to the desired thickness in 2 different directions. Add bacon to the tops of the pressed cookies. Bake for 10 minutes or until golden brown.

Some days are made for making chocolate peanut butter cups while wearing an oversized t-shirt, your favorite pair of granny panties, tube socks, messy hair, makeup down your face, and your favorite Flatbush Zombies album playing on full blast. Prep Time: 15 Cook Time: 10 minutes Serves 12 Ingredients: 1 cup cocoa powder 1 cup peanut butter 1 cup cannaoil 1/4 teaspoon salt 1/4 cup honey 1/2 cup confectioners’ sugar Directions: Trim 12 paper muffin cup liners to half of their height. In a saucepan over low heat whisk together the cocoa powder, cannaoil, honey, and salt until the ingredients are well combined. Remove from heat. Spoon the melted chocolate into the muffin cups, filling each cup halfway. Use a spoon to draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm. In a small bowl, mix together peanut butter, confectioners’ sugar, and salt. Evenly add the peanut butter mixture into the center of the cooled chocolate cups. Reheat the remaining chocolate mixture and spoon over peanut butter. Spread chocolate to edges of the cups. Lightly cover the peanut butter cups and allow the chocolate to set in the refrigerator for 1 hour or in the freezer for 10 minutes.

Chocolate lovers stop here, you have found the recipe that will become a regularly made treat!  Double the happiness when you double the potency if you substitute regular milk with cannabis milk. Prep Time: 15 minutes Cook time: 18 minutes Makes 18 muffins Skill Level: Easy Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 cup of chocolate chips 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 egg 1 cup plain yogurt 1/2 cup milk, use cannabis milk for extra potency 1 tablespoon vanilla extract 1/2 cup cannabis oil Directions: Preheat oven to 340F/170C. Grease 12 muffin cups or line with paper muffin liners. Combine flour, sugar, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and cannabis oil in a separate bowl until smooth. Gradually add the wet ingredients to the dry ingredients. Add 3/4 cup chocolate chips and mix well into the batter. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.

Made with 3 simple ingredients, these might be easier to prepare than going to your local dispensary for your medicated gummy fix. Prep Time: 5 minutes Cook time: 5 minutes Makes 1 cup Skill Level: Easy Ingredients: 1 cup 100% fruit juice 2 tablespoon grass-fed gelatin 2-3 teaspoons cannabis tincture Directions: Prepare the silicone candy molds with spray oil. Pour the juice into a small saucepan and heat until warm not boiling. Remove from heat. While continually whisking add the gelatin and the cannabis tincture until it has combined well. Pour the mixture into a silicone mold. Refrigerate the gummy snacks for at least 2 hours. Freeze for 15 minutes before removing from the mold. Recipe Notes: The gummies will stay fresh for 3-5 days if refrigerated in an airtight container.

This is a great recipe to make the night before, to grab and go if you have a busy morning ahead of you for a quick on the go breakfast. Prep Time: 5 minutes Serves 2 Skill Level: Easy Ingredients: 6 tablespoons chia seeds 2 cups cannamilk 1 tablespoon vanilla extract 1 tablespoon honey raspberries, for topping Directions: In a large bowl or mason jar, add the chia seeds, cannamilk, honey, and vanilla. Combine all ingredients well. Refrigerate for 1 hour. Mix well before serving. Top with berries and serve.

This is a potent AF recipe, and these cookies should be eaten with caution.  To reduce the potency, substitute the cannabutter for unsalted butter in either the wafer or the cream filling. Store wafers in an airtight container for about a week at room temperature, a month in the refrigerator or up to 3 months in the freezer. Prep Time: 1 hour Cook Time: 1 hour Makes 45 cookies Ingredients: For the Chocolate Wafers: 1/2 cup cannabutter, room temperature 1/2 cup sugar 3 tablespoons golden syrup 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon coconut extract 1-1/14 cup all-purpose flour 1/3 cup + 1 tablespoon cocoa powder For the Filling: 1/2 cup cannabutter, melted 1/4 cup butter, melted 1 tablespoon vanilla extract 1/8 teaspoon salt 2 cups + 1 tablespoon powdered sugar Directions: For the Chocolate Wafer Dough: Preheat the oven to 340F/170C. In a large bowl, combine butter, sugar, golden syrup, baking soda, salt, and coconut extract until the mixture is light and fluffy. Sift flour and cocoa together in a medium bowl and slowly add the flour mixture to the butter mixture. Mix until the dough becomes smooth and knead the dough into a ball. Divide the dough ball in half and roll the dough out on a cocoa powdered covered surface to about ¼ of an inch-thick sprinkle dough with cocoa and roll out until about 1/8 of an inch. Cut out 1-1/2-inch disk shapes. Use a spatula to carefully move the cut-out dough to a greased cookie sheet, leaving about ¼ of an inch in between each dough. Bake until the cookies are dry, about 15 minutes. Allow to cool on the cookie sheet. When the cookies are cooled completely flip them upside down to add the filling. For the Filling: In a large bowl combine the melted cannabutter, butter, vanilla, salt, and powdered sugar. Mix until soft and creamy. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance. To Make the Sandwich Cookies: Dollop about 1 tablespoon of filling in the center of each upturned wafer. Sandwich with remaining halves. Transfer to an airtight container and refrigerate about 30 minutes to set the filling.

3 kinds of chocolate grace these beautifully fudgy, triple chocolate, covered in a rich and creamy ganache, melt in your mouth decadent cannabis brownies. I highly suggest topping this cannabis brownie with a big scoop of homemade ice cream, then drizzle with extra cannabis chocolate ganache, and hide from your children (human or animal) while soaking in a hot bath to fully enjoy every bite of this brownie. Prep Time: 15 minutes Cook Time:  30 minutes Serves 9 Ingredients: 1/2 cup cannabutter, melted 1 cup white sugar 2 eggs 1 tablespoon vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1 cup chocolate gnash white chocolate shavings for decoration, optional Directions: Preheat oven to 340F170C. Grease and flour an 8-inch square pan. In a large bowl mix together the melted cannabutter, sugar, eggs, and vanilla. Beat together the cocoa, flour, salt, and baking powder. Combine the wet and dry ingredients together. Spread batter into the greased pan. Bake in preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Do not overcook. Drizzle the entire brownie with the chocolate gnash. Serve immediately with your favorite ice cream or once the brownie has cooled top with white chocolate shavings and serve.

Try drizzling our medicated chocolate ganache on these cooled cookies for double the chocolate and for a more appealing presentation. Prep Time: 35 minutes Cook Time: 8 minutes Makes about 50 2-inch cookies Skill Level: Easy Ingredients: 1 cup bittersweet chocolate, chopped 2/3 cups cannabutter, at room temperature 2 cups white sugar 2 eggs 1/2 cup + 2 tablespoons molasses 1 tablespoon + 1 teaspoon white vinegar 3 cups + 1 tablespoon bread flour 3/4 cup cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 2 teaspoons ground cardamom 1-1/3 cup powdered sugar Directions: Melt the chocolate in a bowl placed over a pot of simmering water. When fully melted remove from the heat and set aside to cool slightly. Cream the cannabutter and sugar until fluffy Add the eggs one at a time, mixing well after each egg. Add the molasses, vinegar, and melted chocolate.  Mix well to emulsify. In a large bowl combine flour, cocoa, baking soda, salt, and spices. Add the dry ingredients to the cannabutter mixture.  Combine well. Wrap the dough in plastic and chill until firm. Preheat oven to 340F. Hand roll 2 teaspoons of the dough into balls and dredge each ball of dough in powdered sugar. Place the sugary dough balls onto a greased cookie sheet about 2-inches apart. Bake cookies in the preheated oven until sugar crust cracks on the surface and cookies are firm in the middle, about 6-8 minutes. Remove cookies from oven and let cool on the cookie sheet.

These cinnamon rolls have a rich and buttery dough and a warm cinnamon filling.  Great plain or topped with a delicious cream cheese icing glaze. Prep Time: 20 minutes Cook Time: 30 minutes Serves 18 Difficulty: Easy Ingredients: Dough: 2 cups all-purpose flour 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon salt 2 tablespoons butter, cookie sheet grease 2 tablespoon cannabutter, melted 3 tablespoons cannabutter, softened 3/4 cup milk 1 egg Filling: 1/2 cup white sugar 1/2 cup brown sugar 1 tablespoon ground cinnamon Directions: Preheat oven to 340F/170C. Grease 9-inch pan with 2 tablespoon cannabutter. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add 3 tablespoons softened cannabutter. Beat milk and egg together in a small bowl. Pour into the flour mixture and stir until the dough begins to take shape. On a lightly floured surface roll the dough out into a 1/4 inch thick rectangle. Brush the rolled-out dough with 2 tablespoons melted cannabutter. In a small bowl, mix together the cinnamon and the white and brown sugars. Sprinkle 1/2 of the cinnamon-sugar mixture in the bottom of the cannabutter greased baking dish. Sprinkle the remaining cinnamon sugar over cannabutter-brushed dough. Roll dough around, filling to form a cylinder shape. Cut the rolled dough into 18 rolls and place on the greased cookie sheet. Bake in the oven until golden brown about 30 minutes or until the cinnamon rolls are golden brown. Top hot cinnamon rolls with a cannabis-infused cream cheese icing if desired

Flan is a sweet and creamy egg custard baked and topped with a caramel sauce. Whether you serve it warm or cold, your guests won’t be disappointed. Prep Time:  10 minutes Cook Time: 35 minutes Serves 8 Skill Level: Easy Ingredients: 1 tablespoon butter or oil 5 cups of water 1/2 cup caramel topping 8 ounces cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 6 large eggs 2 cups cannamilk Ground cinnamon Directions: Preheat oven to 340F/170C. Using oil or butter grease eight individual 6-ounce custard cups. Line a large baking pan with a doubled paper towel and set aside. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon topping into each custard cup. Blend together cream cheese, sugar, and vanilla with an electric mixer until smooth. Add one egg at a time into the mixture until smooth. Gradually blend in the cannamilk. Divide egg mixture evenly into the 8 custard cups. Place cups in a prepared baking pan. Carefully pour boiling water into the larger pan, to a level halfway up the sides of the custard cups, and place in the oven to bake for 35 minutes. Check the custard by inserting a small knife into the center, when the knife comes out clean the custard is ready. Do not overcook. Place the custard pans on a cooling rack for 1 hour or until they are room temperature. Use a knife to loosen the edges of the custard and invert the cups onto separate serving plates. Allow the custard to stand for a few minutes. Remove the custard cup and spoon the caramel topping on the top of each of the custards.

The powdered sugar is how we are medicating this recipe because if we fry cannabis extractions it will kill the potency and no one wants that. Prep Time: 10 minutes Cook Time: 10 minutes Serves 4 Skill Level: Easy Ingredients: 2 cups milk 1 egg, beaten 1 tablespoon vanilla 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 tablespoon sugar 4 tablespoons butter, melted 1 cup cannabis powdered sugar, for topping Directions: Combine milk, beaten egg, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar. Gradually add the flour mixture to the wet ingredients. Mix until the batter becomes smooth. Fold in the melted butter. Pour batter into a funnel or squeeze bottle and make spiral-like movements for the classic funnel cake shape. Fry in oil over medium-low heat for 5 to 10 minutes until golden brown and puffed. Sprinkle with the cannabis powdered sugar and enjoy.

Thin and crispy chocolate bark will most definitely cure your chocolate cravings.  You can substitute the milk chocolate for dark chocolate. Prep Time: 5 minutes Cook Time: 10 minutes Serves: 15 Skill Level: Easy Ingredients: 2 tablespoons cannaoil 12-ounce bag chocolate chips (semisweet, white or dark chocolate) 1 cup of rice crispy cereal Directions: In a large saucepan, melt chocolate chips and cannabutter over low heat while stirring constantly.  Once it’s well-combined remove from heat. Combine the rice crispy cereal with the chocolate and cannaoil mixture. Immediately spread the hot mixture thinly on a foil-lined baking sheet coated in cooking spray. Refrigerate until the chocolate is solid. Break into bite-size pieces and store any leftovers in an airtight container in the refrigerator.

This strawberry recipe is addicting AF.  Fresh strawberries and basil blend together deliciously when combined with cannabis honey and vanilla.  You can eat these alone or you can use it as topping over vanilla pudding, shortbread, or over a nice bowl of ice cream! Prep Time: 10 minutes Makes 2 cups Skill Level: Easy Ingredients: 2 cups strawberries, quartered 2 tablespoons cannabis honey 1 tablespoon vanilla 2 tablespoons basil, coarsely chopped Directions: In a medium bowl, add all the ingredients. Mix well and refrigerate covered for at least one hour before serving. Cook's Notes:  Store covered in the refrigerator for 3 days.

Rice Krispies that will smash your reality into pieces... you are so very welcome. Prep Time: 20 minutes Cook Time: 10 minutes Serves: 8 squares Ingredients: 1/2 cup cannabutter 4 cups mini marshmallows 5 cups of fruity pebbles cereal (fruity pebbles, cocoa pebbles, or any other cereal your creative stoner heart wants to try.) Directions: Melt cannabutter in a large saucepan over medium-low heat. Do not burn. Add marshmallows and stir until well blended. Cook for 2 minutes while stirring constantly. Remove from heat. Add cereal and stir until well-coated. Line a 13x9" pan with parchment paper. Pour the coated cereal into the pan. Press cereal mixture firmly into pan. Allow to cool completely before cutting into squares.

A delicious and refreshing cocktail to sip on that will keep all your stress and worries at bay. Prep Time: 10 minutes Serves 2 Ingredients: 3/4 ounce cannabis infused vodka 5-10 mint leaves 1-1/2 ounces lemon juice 3/4 ounce lavender simple syrup 3 tablespoons cannahoney Directions: Add all ingredients to a cocktail shaker with ice and shake vigorously until well blended. Strain over fresh ice into a chilled glass and top with water. Garnish with lemon and sprigs of fresh lavender and mint. LAVENDER SIMPLE SYRUP Add 15 sprigs of lavender, 1 cup sugar, and 1 cup of water to a boil.  Reduce the heat and simmer for 20 minutes.  Strain and allow to cool.  Once the lavender smile syrup has cooled transfer to a glass jar with an airtight lid. Store in the refrigerator for 7 days.

Cannabis! Mangoes! Bananas! Oh my! This blended drink is perfect to get your day going, to have post work out to help ease those muscles, or you can sip this for absolutely no reason at all. Ingredients: 2 fresh or frozen mangoes 1 frozen banana 1/2 cup cannabis infused milk 1/2 cup vanilla yogurt Directions: Add all ingredients to a blender. Blend on high until all ingredients are well blended and smooth.

These are the ultimate therapy cookies that will have you feeling like a whole new person after baking them. Not only do you get to smash all your feelings out on a ziploc bag full of oreo cookies with a hard object but you also get to devour the cookie dough (if you eat raw eggs fearlessly) and it ends with eating your feelings away with warm fresh baked cannabis-infused chocolaty cookies. Ingredients: 1 cup cannabutter, softened 3/4 cup granulated sugar 3/4 cup brown sugar 1 package (4.2 oz) oreo pudding mix 3 tablespoons vanilla 2 eggs 1 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour 2 cups chocolate chips 20 oreo cookies, coarsely smashed Directions: Preheat oven to 340F/170C. Grease a baking sheet and set aside. In a medium bowl, blend together butter and both sugars.  Add the dry pudding mix, eggs, and vanilla. Mix until well combined. While continuously mixing slowly add the baking soda, salt, and flour until blended well. Stir in chocolate chips and crushed cookies. Drop 1-inch cookie dough balls onto a baking sheet and bake for 8 minutes. Allow cookies to cool on baking sheet for 3 minutes before transferring to a wire rack.

Please be careful because you won’t be able to eat just one of these cannabis-laced fudgy oreo cookies with melty white chocolate topping. Prep Time: 10 minutes Cook Time: 40 minutes Serves: 8 Ingredients: 1 cup cannabutter, softened 1 cup raw sugar 1-1/2 cups brown sugar, packed 2 tablespoons vanilla 4 eggs 1 teaspoon salt 1-1/2 cups flour 1 cup cocoa powder 1-1/2  cups white chocolate chips, divided 20 Oreo cookies, smashed Directions: Preheat oven to 340F. In a large bowl combine cannabutter, sugar, vanilla, and eggs. Mix until combined. Add salt and cocoa powder and combine. While continuously mixing slowly add the flour. Add 1 cup white chocolate chips and mix well. Line a 9×13 pan with foil and spray with cooking oil.  Spread the brownie batter evenly in the pan. Sprinkle batter with the smashed Oreos and ½ cup white chocolate chips. Press the Oreo and chocolate chips down into the batter. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

This CBD and honey infusion is quick and easy.  Add ginger and lemon for optimal health benefits! Cook Time: 1-3 hours Makes 1 cup Skill Level: Easy Ingredients: 1 cup honey 1/8 ounce ground CBD flower, decarbed Directions: In a small saucepan over medium-low heat, add the honey and CBD flower. Allow the cannabis honey to barely simmer for at least one hour; stir occasionally. Place a double-folded cheesecloth over the top of a large bowl or container and secure with rubber bands. Pour the CBD honey through the filter. Squeeze out all remaining CBD honey from the cheesecloth. Your hands will be dripping with honey, so prepare yourself in any way you see fit. If cooking for others please use latex-free rubber gloves. Cook’s Notes: Store in an airtight container in a cool dark place for 4 - 8 weeks.

My friend relentlessly suggested for months that I create a cannabis infused ice cream, so I finally gave in and created this tasty infused ice cream recipe.  I used a strain that had an earthy, natural, woody flavor profile that complemented the warm cinnamon and sweet maple.  An ice cream maker makes this recipe pretty easy however an ice cream maker is unnecessary so long as you are will to put in a little more time. Prep Time: 5 minutes Cook Time: 30 minutes Makes 4 cups Ingredients: 1 cup cannabis-infused heavy cream 1 cup heavy cream 2 cups milk 1 cup sugar 2 tablespoons vanilla 1 teaspoon cinnamon 1 tablespoon maple syrup Ice Cream Maker Directions: In a medium-size bowl, combine all ingredients until the sugar has dissolved. Follow the manufacturer's directions for the ice cream maker. Serve immediately or for a harder ice cream freeze in an airtight container, stirring well every 20 minutes for one hour or until desired firmness has been reached. Without Ice Cream Maker: Place a large shallow pan in the freezer for 20 minutes. In a medium-size bowl, combine all ingredients until the sugar has dissolved. Remove the pan from the freezer. Transfer the ice cream mixture into the frozen pan and cover. Freeze the mixture for 30 minutes then beat the ice cream until smooth. Freeze the mixture for another 30 minutes and repeat until the desired firmness has been reached.

This blueberry and cannabis bread is absolutely amazing on its own or slathered in cannabutter. Substitute the apple cider vinegar with white vinegar if necessary. Prep Time: 10 Minutes Cook Time: 1 Hour Serves: 8 Ingredients 2 cups flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 tablespoon cinnamon 1/2 cup sugar 1 cup milk 1 tablespoon apple cider vinegar 1 tablespoon vanilla extract 3 tablespoons cannaoil, melted 1-1/2 cups blueberries Directions: Preheat the oven to 340F/170C and grease a standard loaf pan. In a medium mixing bowl, add all the dry ingredients and mix well. In a small bowl, blend together all wet ingredients, excluding the blueberries. Pour the wet ingredients into the dry ingredients and mix until combined. Do not over stir. Add the blueberries and gently fold into the batter just until it is evenly mixed. Pour into the loaf pan and bake for about 45 minutes or until a toothpick inserted into the center comes out clean.

A vegan fan or not, these flavor-packed veggie balls will blow your taste buds away with the fresh flavors of peppers, kale, garlic, basil, and oregano. Prep Time: 15 minutes Cook Time: 45 minutes Serves 4 Skill Level: Easy Ingredients: 1/4 cup cannaoil 1 can garbanzo beans, rinsed and drained 1/2 red bell pepper, diced 1/2 red onion, diced 2 cups kale, chopped 1/2 cup peas 1/2 cup corn kernels 1/2 cup oats 1 clove garlic, minced 1/2 teaspoon oregano 1/2 teaspoon basil Salt & pepper Directions: Preheat your oven to 340F. Place cannaoil in a pan over medium-low heat. Add diced pepper, kale, and onion. Sauté for 10 minutes. In a food processor add garbanzo beans, sautéed veggies, peas, corn, and spices. Process until well mixed. Add oats and process again. The mixture should be slightly sticky if it is too wet add more oats until you can form golf balls size balls with the mixture. Continue making balls until the mixture is gone. Place on a lightly greased baking sheet and bake in the oven for 35 minutes or until browned. Serve immediately or at room temperature.

I love making a whole chicken on my meal prep days that way I can also make a flagrant, nutrient, and collagen packed chicken bone broth.  Not only is this chicken super nutritious, but it takes less than 10 minutes to prepare and while it’s baking away your house is filled with the homie smells of roasted chicken, garlic, ginger, and turmeric.  If you are using a larger chicken, then you should increase the amount of spices used and the cook time should be increased as well to avoid salmonella poisoning. Prep Time: 10 minutes Cook Time: 2+ hours Ingredients: 3 pound whole chicken 2 tablespoons cannaoil, melted 2 teaspoons himalyan salt 2 teaspoons ground black pepper 2 teaspoons powdered ginger 2 teaspoons turmeric powder 2 teaspoons crushed red pepper 1 cup water Directions: Preheat the oven to 350F/180C. Place the whole chicken in a shallow pan and gently massage the chicken with the cannaoil. In a small bowl add the salt, pepper, ginger, turmeric, and the red pepper.  Blend and evenly sprinkle the spice mixture over the chicken. Pour the water into the pan with the chicken and place it on the lowest rack in the oven uncovered for about 2 hours or until the internal temperature of the chicken has reached 165F/75C. Remove from the oven and allow the chicken to rest for 5 minutes before carving. Save the chicken carcass and leftover liquid from the pan to make a flavorful and nutritious collagen packed bone broth!

I love using leftovers for quick and easy meals that allow me to create something completely different.  When I make my shredded chicken salad, I like to use the meat from a cannabis infused herb roasted whole chicken that I roasted the night before that creates a fresh and flavorful edibles salad. If you are using chicken from a cannabis infused roasted chicken, don't heat the chicken in the cannabis infused oil or cannabis infused butter if the chicken on its own is potent enough for your tolerance. Prep Time: 10 minutes Serves: 2 Ingredients: 1 tablespoon cannaoil or cannabutter 1 cup shredded chicken - try our juicy and tender herb roasted cannabis infused chicken recipe 3 cups 50/50 spring mix lettuce, divided 2 hard-boiled eggs, sliced 5 mushrooms, sliced 1/2 cup shredded cheese 1 tomato halved and then sliced 4 crackers, crumbled 1/2 cup favorite salad dressing Directions: In a pan over medium-low heat, melt the cannabutter or the cannaoil. Add the shredded chicken and allow to cook for 5 minutes or until warm. Evenly divide the lettuce, shredded cheese, mushrooms, and tomatoes on each plate. Add the hard-boiled eggs and sprinkle each serving with the crumbled crackers. Top with your favorite dressing and enjoy!

Fresh mint is absolutely necessary for this cannabis infused mojito recipe to come out perfectly. Prep Time: 10 minutes Serves 2 Ingredients: 6 mint leaves 2 teaspoons cannasugar 1 ounce lime juice 1-1/2 ounces white rum 2 cups soda water Directions: Fill two 12-oz glasses 2/3 full of ice. Muddle the mint in the bottom of a cocktail shaker. Add the cannasugar, lime, and rum to the cocktail shaker. Fill with ice and shake well. Evenly pour into two cups and top each cup with soda water. Serve immediately with a straw.

I had a surplus of eggs that were about to go back and because I'm crazy and refuse to waste food, especially food that comes at the sacrifice of an animal I came up with these cannabis infused buffalo deviled eggs. I had tincture ready to go, so I heated the buffalo sauce and added the tincture, allowing it to slowly simmer until the alcohol burned off. Try using a strain of cannabis that is not too earthy or too fruity to best compliment the deviled egg flavors. If you don't want to use cannabis tincture substitute with cannabis-infused mayonnaise! Prep Time: 10 minutes Serves 6 Ingredients 6 large eggs 1/4 cup mayonnaise 1-1/2 teaspoon yellow mustard 3 tablespoons buffalo sauce 300mg cannabis tincture 1/4 teaspoon salt 1/2 teaspoon garlic powder 12 pieces of thin-sliced celery 1 tablespoon buffalo sauce powder for garnish Directions In a saucepan over high heat, add the eggs and cover with 2 inches of water. Bring to a boil and allow to cook for one minute. Remove from the heat and allow to sit covered for 15 minutes. Rinse the eggs under cold water and store in the refrigerator until ready to use. In a small saucepot, add the buffalo sauce and bring to a bubble. Reduce the heat to medium-low and add the desired amount of cannabis tincture and mix well. Allow the cannabis hot sauce mixture to barely simmer for 5-10 minutes while stirring occasionally. Refrigerate until cool. Crack the eggshells and peel under cool running water. Be careful to not damage the egg whites. Halve eggs lengthwise, then pop out the yolks into a small bowl and place whites on a serving platter. Use a fork to mash the yolks, and then add the mayonnaise, mustard, and buffalo sauce and season with salt and garlic. Blend until the mixture becomes smooth. Spoon mixture evenly into the egg whites and garnish with celery slices and buffalo sauce powder. Refrigerate for 15 minutes before serving.