Red Velvet Wafflesp

Cannabis Infused Recipe by Unika Noiel

Red Velvet Waffles


  • 2 cups flour
  • 4 teaspoons baking powder
  • 3 tablespoons cannabis infused sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup cannabis infused butter (or regular butter)
  • 1 3/4 cup milk
  • 1 tablespoon red food color

Cannabis Powdered Sugar

  • 1 cup sugar
  • 1 tablespoon corn starch
  • Cannabis Cream Cheese Glaze
  • 2 ounces softened cream cheese
  • 1 tablespoon cannabis infused butter
  • 3 tablespoons milk (or more depending on how thick you want it)
  • 3 tablespoons cannabis infused powdered sugar
  • 1⁄2 teaspoon vanilla

High-Flying French Onion Soup

Getting it done:

  • Place a heavy-bottom stockpot over medium-low heat. Add cooking oil, butter and cannabutter to pot. Add sliced onions and stir until they are evenly coated with the oil. Cover and cook for about 20 minutes until they are very tender and translucent.
  • Then, to caramelize the onions, turn heat under the stockpot to medium or medium-high heat. Add sugar and salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
  • Once caramelized, reduce heat to medium-low and add flour to the onions. Brown the flour for about two to three minutes, taking care not to scorch it. (If the flour does not form a thick paste, add a bit more butter.) Stir in about a cup of warm stock, scraping the cooked-in bits off the bottom of the pan. Add the rest of the stock and the beer, sherry, sage and bay leaf to the soup. Simmer for 30 minutes.
  • Add the cognac and grate the raw onion into the soup, and then transfer it to seven individual small oven-safe bowls. Add a few ounces of the gruyere cheese directly into the soup and stir. Place the croutons in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the croutons, making sure to cover the edges of the bread to prevent burning. Drizzle with a little oil or melted butter. Place in a 350°F oven for about 30 minutes. To finish, place under the broiler and brown the cheese.

Stay in the Loop


Crispy Polenta w/ Mushroom Ragout