Apple Baby with Mahjoun-Spiced Maple Syrup

PREP TIME 30mins 

SERVES 6 (Each serving contains approximately 16 - 33mg THC)

A favorite with my daughter's, I learned how to make this delicious recipe from my sister-in-law in the mid-seventies. German, or Dutch Pancakes originates from the German Apfelpfannkuchen. Slices of apple are caramelized in a pan with butter and brown sugar, to which a batter is then added. The batter is made from a mixture of flour, eggs, milk, half 'n half or cream, and traditionally seasoned with cinnamon. After being baked in the oven for about 15 minutes, the dough has puffed up to a consistency similar to that of Yorkshire Pudding. Cut into wedges and dust each slice with powdered sugar. Finish with Mahjoun-Spiced Maple Syrup for a unique and 'pyschoactive twist', 




1/2 cup all-purpose flour

1 Tbsp. granulated sugar

1/2 tsp. sea salt

2/3 cups half 'n half

2 large eggs

1 tsp. pure vanilla extract

2 Tbsp. unsalted butter, melted


2 Tbsp. unsalted butter

1 1/4 lb. (about 3-4) Gala apples, 1/2-inch slices. (If you prefer a tarter taste, use Granny Smith apples.)

3 Tbsp. brown sugar

1 1/2 tsp. fresh lemon juice


1-2 oz. (1-2 balls) Mahjoun, broken into small pieces (carefully note dosage)

​8 oz. pure maple syrup


1. Place an oven rack in the upper-middle position and preheat oven to 500 degrees F.

2. In a large bowl, whisk together flour, sugar and salt. In a medium bowl, whisk together half n' half, eggs, and vanilla extract. Pour the wet mixture into the flour mixture, add 2 Tbsp. melted butter and whisk until smooth, without lumps.

3. Peel (optional), core, and cut apples. In a heavy 10-inch skillet or a non-stick ovenproof pan, set over med-high heat, and melt 2 Tbsp. butter. Add apples and brown sugar. Cook, stirring frequently, until the apples are caramelized and golden brown, about 10 minutes. Remove skillet from heat and add lemon juice.

4. Pour the batter around the edges of the pan and then over the top of the apples. Place the skillet in the oven and immediately turn the heat to 425 degrees F. Bake until the pancake is brown and it has generously puffed around the edges of the skillet, 15-18 minutes.

5. While the pancake is baking, warm the maple syrup, keeping heat very low - just enough to slightly warm the syrup. Crumble Mahjoun into sauce pan and whisk into syrup, blending well.

6. Using a rubber spatula, loosen the edges of the pancake from the skillet and invert the pancake onto a serving platter. Sift powdered sugar over the top of the pancake and cut into wedges. Spoon/drizzle Mahjoun-Spiced Maple Syrup over each serving. Note amount/dosage.

Serve immediately with a slice of apple smoked bacon or sausage - Perfect for a Sunday brunch ... GENIEBEN!

*Please note: Heating/Cooking foods containing cannabis-infused ingredients may decrease the potency of THC.

SAFETY WARNING This recipe is intended for medicinal use only.


ALLERGY WARNING Contains tree nuts, dairy, and wheat.


​Gâteau au Chocolat des Noisettes et Mahjoun

(Chocolate Cake with Hazelnuts & Mahjoun)


SERVES 10 (Each serving contains approximately 20mg THC)


The original recipe for this rich, chocolaty cake came from the wife of French food writer Jean-François Abert.

Our recipe uses a dark, bittersweet chocolate by Valrhona. If you like, substitute the wheat flour with white rice flour for a gluten-free alternative. This is quite possibly the only recipe for chocolate cake you will ever need!



14 1⁄2 tbsp. European-style high-butterfat butter

3 Tbsp. flour

7 oz. Valrhona bittersweet chocolate, chopped into small pieces

1-2 oz. (1-2 balls) Mahjoun, broken into small pieces (carefully note dosage)

3⁄4 cup sugar

5 eggs, at room temperature, separated

1/2 cup hazelnuts, finely chopped

​1/4 cup powdered sugar


1. Preheat oven to 350°. Grease a 9" glass pie dish with 1/2 tbsp. of the butter, dust with 1 tbsp. of

the flour, tapping out excess, and set aside. 

2. Cut remaining butter into small pieces. Melt butter and chocolate together in a medium bowl set over a pot of simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and stir in sugar, then the remaining flour, and then the egg yolks. Lastly, crumble 1 oz. of Mahjoun (1 ball) into the mixture and stir until well combined. Set aside to cool.

3. While the mixture is cooling, beat egg whites in a medium mixing bowl with an electric mixer on medium-high speed until soft peaks form, 2–3 minutes. Using a rubber spatula, fold one-third of the egg whites at a time into chocolate mixture. Pour batter into prepared pie pan.

4. Bake cake until a toothpick inserted in center comes out with some moist crumbs still attached (cake will rise and top will crack as it bakes, then collapse on itself as it cools), about 30 minutes. Transfer cake to a wire rack to let cool briefly. 

5. Dust the top of cooled cakes with powdered sugar, and sprinkle with finely chopped hazel nuts combined with the remaining 1 oz. of Mahjoun (1 ball) over top of cake.

Serve warm or at room temperature with your favorite vanilla ice cream ... BON APPETIT!

*Please Note: Heating/Cooking foods containing cannabis-infused ingredients may decrease potency of THC.

SAFETY WARNING This recipe is intended for medicinal use only.


ALLERGY WARNING Contains tree nuts, dairy, and wheat.


Copyright 2015 © Edible Complex - All Rights Reserved


Pairing Mahjoun with Sweet & Savory Foods

​Mahjoun-Spiced Eggplant & Pasta Incaciata

(Mahjoun-Spiced Eggplant & Pasta Cake)

​SERVES 10 (Each serving contains approximately 10 - 20mg THC)
PREP TIME 4hr 30min 

This amazing pasta dish is well worth the time it takes to prepare! The original recipe (sans MahjounT) came from two of my all-time favorite foodies, Debi Mazar, and her adorable husband, Gabriele Corcos. Together they host Extra Virgin on the Cooking Channel, where they invite you into their home to share their tremendous passion for Tuscan food and for each other - Bellissimo!




1/4 cup olive oil

5 cloves garlic, peeled and roughly chopped

1 red onion, finely chopped

Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth

Pinch red pepper flakes

Salt and freshly ground black pepper

Large handful fresh basil leaves, torn, (optional)


Softened unsalted butter, for greasing pan

1/4 cup plus 2 Tbsp. breadcrumbs

1/4 cup grated Parmigiano, plus more as needed 

1/2 cup olive oil, plus more as needed

1 lb. ground pork

Salt and freshly ground black pepper

2 cloves garlic, cut into 3 chunks each

1/2 cup red wine, preferably Chianti

2 medium eggplants

1 lb. ziti pasta, cooked to al dente

1 lb. fresh mozzarella cheese, grated

1-2 oz. (1-2 balls) Mahjoun, broken into small pieces (carefully note dosage)

Special equipment One 9-inch springform pan at least 3 inches deep.

DIRECTIONS For the red sauce: 

Heat the olive oil in a large saucepan. Add the garlic and onions and saute until tender, 5 minutes. Add the tomatoes, red pepper flakes, and some salt and black pepper, and simmer for 20 minutes. Stir the basil leaves into the sauce at the end of simmering, if using. 

DIRECTIONS For the eggplant and pasta incaciata: 

1. Grease the bottom and insides of the springform pan with softened butter. Mix 1/4 cup of the breadcrumbs with 2 Tbsp. of the Parmigiano cheese. Coat the inside of the pan well with the cheese mixture. Knock out any excess and discard. 

2. Heat 3 Tbsp. of the oil in a large sauté pan over medium heat. Add the ground pork and sprinkle with salt and black pepper and sauté until cooked through. Add the garlic and cook until fragrant. Stir in the red wine and simmer until reduced by half, about 5 minutes. Add 4 cups of the red sauce and bring back to a simmer. Cook for another 5 minutes, then, remove from heat, season with salt, black pepper, cool slightly, and add crumbled Mahjoun. Stir well. Reserve any remaining red sauce for another use. 

3. Meanwhile, slice the eggplants lengthwise into 1/4-inch-thick planks. Heat 3 Tbsp. oil in a large skillet over medium-high heat. Sprinkle the eggplant with salt and black pepper and fry in a single layer, working in batches, until golden brown, about 3 minutes per side. Repeat with the remaining eggplant, using 3 Tbsp. of oil per batch. Remove from the oil and drain on a paper-towel-lined baking sheet. 

4. Combine the cooked pasta with the mozzarella and ragu in a large bowl. To assemble, line the bottom of the prepared springform pan with a single layer of eggplant, then line the sides with the eggplant planks vertically, allowing the excess to hang over the outside. Fill the inside of the lined pan with the pasta mixture, pressing down gently. Fold the flaps of eggplant over the top of the pasta, using any remaining eggplant slices to cover the top. Cover with plastic and weigh it down with a plate. Refrigerate for a few hours and up to overnight. 

5. When ready to bake, preheat the oven to 350 degrees F. Sprinkle the top with the remaining Parmigiano

and breadcrumbs. Cover the top loosely with foil, place on a baking sheet and bake for 30 minutes. Remove the foil and bake until bubbling and the top is golden brown, an additional 15 minutes. 

Let rest for 15 to 20 minutes and cool slightly before unmolding from the pan. 

Slice and serve with your favorite salad ... MANGIA - MANGIA!

*Please Note: Heating/Cooking foods containing cannabis-infused ingredients may decrease potency of THC.

SAFETY WARNING This recipe is intended for medicinal use only.


ALLERGY WARNING Contains tree nuts, dairy, and wheat.






Here you'll find some of our favorite recipes ... all infused with Mahjoun. We hope you will try these,

as well as you own favorite recipes, infused with the heavenly aromatics of Mahjoun!

​​​Pera e Formaggio Ravioli Mahjoun-Speziato

(Mahjoun - Spiced Cheese & Pear Ravioli)


SERVES 10 (A serving of 6 ravioli contains approximately 10 - 20mg THC (1.6 - 3.3mg per ravioli)


Another fabulous Italian recipe, via the 'National Geographic of Food,' SAVEUR magazine ... Again, with the addition of Mahjoun for a "psychoactive twist"! At the Manhattan restaurant, FELIDIA, revered Italian chef-owner Lidia Bastianich mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make the filling for this decadent ravioli.


2⅔ cups flour, plus more
1/2 tsp. kosher salt, plus more to taste
1 tsp. olive oil, plus more
4 eggs

12 Tbsp. unsalted butter

Freshly ground black pepper, to taste


1 lb. pecorino cheese, grated, plus more for serving

3/4 cup mascarpone (I use a homemade goat mascarpone, yum)

6 Bartlett pears, peeled, cored, and grated

1-2 oz. (1-2 balls) Mahjoun, broken into small pieces (carefully note dosage)

DIRECTIONS For the dough:

Mix flour and salt in a food processor. With the motor running, add oil, eggs, and 1–2 tbsp. water, until

dough forms. Transfer dough to a lightly floured surface; knead until dough is elastic, 8–10 minutes. Transfer to a greased bowl and cover with plastic wrap; let rest 1 hour at room temperature.

DIRECTIONS For the filling: 

1. Stir pecorino, mascarpone, pears and Mahjoun in a bowl; chill until ready to use.

2. On a lightly floured surface, divide dough into 3 balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into an 11" x 30" rectangle. With a long side facing you, place 11/2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 11/2" border at the edges and spacing the mounds about 21/2apart. 

3. Brush dough with water. Fold bottom half of dough up and over filling. Press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli; transfer to a parchment paper-lined baking sheet.

4. Bring a large pot of salted water to a boil. Cook ravioli until al dente, 3–4 minutes. Meanwhile, melt butter in a 12" skillet over medium-high heat. Using a slotted spoon, transfer ravioli to skillet, along with 1 cup, or desired amount of cooking water, salt, and pepper; toss to combine. 

Transfer ravioli to a serving platter; garnish with pecorino, pepper and a pinch of MahjounTM ... BUON APPETITO!

*Please Note: Heating/Cooking foods containing cannabis-infused ingrednients may decrease potency of THC.

SAFETY WARNING This recipe is intended for medicinal use only.


ALLERGY WARNING Contains tree nuts, dairy, and wheat.




IMPORTANT NOTE: Mahjoun (JAM) is intended for medicinal use only by qualified patients within the state of California, 
and is available only through MCDs in full compliance with California Health Safety Code §11362.5 (Prop 215) State Bill 420. ​​

Chocolate & ​Mahjoun-Spiced Panna Cotta

(Chocolate & Mahjoun-Spiced Custard)

SERVES 6 (Each serving contains approximately 16 - 33mg THC)


Velvety smooth and rich, this chocolate and cannabis infused Italian dessert began with a delicious recipe from one of my all-time favorite chocolatiers, Katrina Markoff of VOSGES haut CHOCOLAT. The original recipe called for a Gianduja bar, a deliciously sweet deep milk chocolate & hazelnut confection. Although the Gianduja candy bar was retired from Katrina's collection many moons ago, there are still plenty of Vosges candy bar 'flavors' to choose from -- many available or simply use your favorite, and whether it's light or dark, you just can't go wrong ... Imagine, and Enjoy! 



1 cup whole milk

2 1/4 tsp. unflavored gelatin

2 cups heavy cream

1/2 cup sugar

4 oz. of your favorite chocolate bar (we prefer to use a 55-60% cacao chocolate)

1-2 oz. (1-2 balls) Mahjoun broken into small pieces (carefully note dosage)

1/2 tsp. vanilla extract


1. Lightly grease six 3/4-cup soufflé cups or glass custard cups with vegetable oil, and set aside.

2. Pour milk into medium bowl. Sprinkle gelatin over; let stand until gelatin softens, about 5 minutes. 

Meanwhile, stir cream and sugar in heavy saucepan over medium-high heat until sugar dissolves. 

Bring to boil. Remove from heat. Add chocolate and whisk until melted. Cool slightly, then add Mahjoun, 

and blend well.

3. Whisk warm chocolate/Mahjoun mixture into gelatin mixture and stir to dissolve. Stir in vanilla. Divide mixture among prepared cups. Cover and chill 24 hours. (Can be made 2 days ahead. Keep chilled.)

Garnish with cocoa powder and fruit ... YUM!

*Please Note: Heating/Cooking foods containing cannabis-infused ingredients may decrease potency of THC. 

SAFETY WARNING This recipe is intended for medicinal use only.


ALLERGY WARNING Contains tree nuts and dairy.




NEW Recipe!

Carnitas & Mahjoun-Spiced Potato Hash

SERVES 6 (Each serving contains approximately 16 - 33mg THC)


This oh so savory (think umami!) pork and potato hash is a perfect main course or side dish to serve for breakfast, brunch or dinner! Made with juicy tender bits of left-over carnitas and crisp pan roasted pieces of red potatoes. The spices in the Mahjoun (JAM) pair beautifully with the pork and potatoes to create mouth-watering aromatics that will bring you back for seconds, yum!



1 lb. carnitas or pulled pork, cut into 1" pieces (purchase already roasted at a local Mexican market)

1 1/2 lbs new red potatoes, peel on, cut into 1" pieces

1 medium sweet onion, thinly sliced

4 cloves garlic, thinly sliced

1/4 cup olive oil

2-3 Tbsp. ghee 

1/2 tsp. freshly ground grains of paradise

1/2 tsp. crushed red chili flakes 

sea salt and freshly ground black pepper, to taste

1/2 cup chicken stock

3 Tbsp. rough chopped cilantro

1-2 oz. (1-2 balls) Mahjoun, broken into small pieces (carefully note dosage)

1-2 poached eggs, (per serving - optional)

finely chopped cilantro for garnish


1.Place potatoes and sliced onion in a large heavy skillet, along with with chicken stock and olive oil. Cover and cook over medium to medium high heat for about 6-8 minutes. or just until slightly tender but not falling apart. 

2.Remove lid from pan, and add ghee and garlic, stir and cook until garlic is soft and fragrant, about 2 minutes. Continue cooking potatoes cook until they begin to brown, about 2-3 minutes. Turn with a spatula and spread them out in pan. Repeat 2 to 4 more times or until potatoes are brown and crisp on the outside. 

3. Add chopped pork and cilantro, chili flakes, and ground grains of paradise, and season to taste with salt and cracked pepper. Crumble Mahjoun over entire dish and stir to combine. Continue cooking, stirring occasionally for about 5-6 minutes, or until all ingredients are hot and crispy. 

Plate hash and top with poached eggs, or serve with a side of scrambled eggs. Sprinkle with cilantro. COMÉIS!
*Please Note: Heating/Cooking foods containing cannabis-infused ingrednients may decrease potency of THC.

SAFETY WARNING This recipe is intended for medicinal use only.


ALLERGY WARNING Contains tree nuts, dairy, and wheat.