Stoner MacGyver marijuana review: High Times cannabis cookbook

I know "difficult" is a relative term here, but keep in mind that I'm the type of chef who could find a way to burn a Popsicle.

The finished product.

All of the recipies in the book call for using cannabis oil, tincture or butter in some way. But the Strawberry Cough Cake was unique in that it called for making strain-specific oil from Strawberry Cough buds. I snagged an eighth of organic Strawberry Cough, brought it home and began stinking up my kitchen by grinding the buds up and heating them in cooking oil to extract the goodness. Heating the cannabis also activates the THC molecules --meaning they will react with my body much as if I had smoked the cannabis.

Straining the herb out was somewhat of a challenge since my strainer was rather large, but a few flakes of cannabis in the mix aren't going to harm anything, either. As for the rest, it was pretty easy to go step-by-step and end up with a delicious product.

As for the cake itself, it came out extremely moist and soft, with a hint of ganja smell hidden behind the fresh-baked strawberry sweetness. I managed to sink all my strawberries to the bottom, but otherwise I was surprised at how well everything came out. Moist cake, just the right amount of sweetness, and a little kick of herb about a half-hour later. I could have upped the potency by using more herb, but a slice the size of the one seen here was enough to both appease my sweet tooth as well as get me floored due to the size of the piece of cake I tried.. The buzz came on slow, but within an hour I was near-comatose on the couch.

Overall, the book is a good addition to your shelf, especially if you're not the most creative person in the kitchen but want some new ways of consuming your ganja.

Want to try the Strawberry Cough Cake yourself? Peep the recipe below:

Strawberry Cough Cake

1/3 cup of vegetable oil
3.5 to 5 grams of Strawberry Cough
3 cups of cake flour
1/2 teaspoon baking poweder
1/2 teaspoon baking soda
2 cups sugar
1 teaspoon salt
4 eggs
2 teaspoons of lemon extract or vanilla extract
1 cup of milk
4 to 5 chopped strawberries

1. Preheat oven to 325 degrees.

2. In a wok or heavy-bottomed frying pan, heat vegetable oil and ground cannabis over low heat. Simmer on low for 60 minutes or until cannabis fiber is crunchy. Carefully tip pan and use metal strainer to capture all the particulate while pouring oil into a glass measuring cup.

3. Mix cake flour, baking powder, baking soda, sugar, and salt together in a large bowl. Add eggs, cannabis oil, extract, and milk, blending with an electric mixer for 2 minutes on low. You want a batter with a smooth consistency and no lumps. Add the chopped strawberries last.

4. Pour batter into a generously greased 9-by-3-by-5-inch loaf pan and bake for 55 to 60 minutes. Check doneness by inserting a toothpick in to the middle. If it comes out clean, the cake is done. It should be golden brown and spring back gently when it's touched. Avoid opening the oven door too many times while checking.

5. Leave the cake in the pan to cool for 30 minutes. Run a knife around edges to loosen, then gently transfer it onto a serving plate. Enjoy with fresh sliced strawberries and whipped cream.

We can't guarantee all products sent in will be reviewed, but if you've got something you think is the greatest invention since sliced pot-bread, send us an e-mail at marijuana@westword.com.

More from our Mile Highs and Lows archive: "Photos, video: High Times Denver Medical Cannabis Cup recap."