Infused Snoreo Samoas

For those who suffer from chronic pain will understand the effect it has on your day-to-day life. Not just the obvious pain, but also all the ripple effects that slice through your very existence. Your general mood is greatly affected by pain, even if you’re trying your best to suppress it. Now imagine not being able to get a full night sleep… Ever.

Loss of sleep is one of the biggest things that can reduce your body’s ability to repair itself properly. That old saying ”A full night sleep does the body good” is exactly right on the mark. Not getting proper rest will eventually cause you to be moody, irritable, and sometimes down right mean. Loss of focus, energy, and creativity go first for me when my pain gets out of hand and I can’t sleep. I suffer constant pain from muscle spasms in my lower back so stretching, massage, and chiropractic care along with a good regimen of medical cannabis, keeps me feeling symptom-free most of the time.

After the initial pain from my accident subsided, I started suffering from major sleep loss. I felt like I was in a cloudy bubble all the time. I was there, but not really there. I eventually got depressed and lost all creativity and drive. But then I gained access to medical cannabis here in Florida and everything changed. I started crossing my foodie side with medical cannabis as you may have read in other articles of mine. I like making medicating with cannabis interesting by infusing it in food as a daily activity for me and as a form of therapy.

How to make cannabis infused Snoreo Samoas

I can now release a recipe I’ve been working on for a while. It’s an after dinner sleepy time treat. I kept changing different things with the recipe until just last week when I tried something different. My recipe is finally complete... For those of you who love coconut, you’ll love this one! I want to share with you my take on the classic Girl Scout cookie, “Samoas." Only, this one is made with Oreo cookies, coconut shavings, buttercream frosting, almond butter, and of course indica-infused coconut oil. So, clean up your kitchen and get ready to make SNOREO SAMOAS!

For this recipe I wanted to get an indica-based concentrate to add to the sedative effects I’m looking for. So, I reached out one of our good friends, Tara, at Curaleaf Florida for something that fit the bill. Well, she told me that they had something new coming out soon and that she’d look into it. Low and behold, I got two 425mg syringes of their new 85% concentrate made from the strain Taffie. I have never had this strain before, so I was very excited to give it a try. As I’ve already made this recipe before writing this article, I can say it’s a definite winner using the Taffie concentrate. You can use whatever your favorite concentrate is for this recipe, however, I do suggest trying the 85% concentrate from Curaleaf if it’s available to you. Let’s get to this already…

Total Time Needed: 30 minutes

Required Tools:

- Medium saucepan

- A glass or metal mixing bowl that will sit on top of the saucepan like a double boiler

- Wax paper

- Kitchen scale that measures in grams

Ingredients Needed:

- Unsweetened shredded coconut. I used Publix Greenwise organic coconut.

- Unsweetened almond butter. I used Justin’s brand.

- Buttercream frosting. I used Publix bakery’s fresh made buttercream frosting

- Coconut oil. I used Kirkland’s brand Organic Virgin Coconut Oil

- 14.3oz package of Oreo cookies (36 cookies)

- Two 425mg syringes of THC concentrate. I used 85%concentrate from Curaleaf Florida

Infusing the coconut oil

Step 1: Add water

Add a couple inches of water to the saucepan and put it on medium heat until it starts steaming.

Step 2: Remove pan from heat

Take the saucepan off the heat. Place the metal or glass bowl on the steaming saucepan.

Step 3: Add coconut oil

Add 2 teaspoons of coconut oil to the bowl and stir it with a fork so that it warms through.

Step 4: Add concentrate

Add the two 425mg syringes of concentrate to the bowl so that you have 850mg total in the oil. You might have to heat the syringes in a cup of warm water to loosen them up a bit.

Step 5: Stir concentrate and remove bowl

Stir the concentrate around with the fork until the color of the oil is even. Remove the bowl from the saucepan and aside for later.

Step 6: Reheat the water

Return the saucepan to the burner and get the water steaming again.

Time to make the filling

Step 1: Weigh frosting and almond butter

Meanwhile, weigh out 90 grams of buttercream frosting and 90 grams of almond butter.

Step 2: Add to bowl

Add the frosting and almond butter to the infused coconut oil bowl.

Step 3: Replace bowl and remove from heat

Place the bowl back on the saucepan and take it off the heat.

Step 4: Mix

Mix the frosting, almond butter, and infused coconut oil until all one even consistency.

Step 5: Add shredded coconut

Finally add 45 grams of coconut shreds to the frosting goo. Thoroughly mix until everything is nice and even.

Step 6: Move to wax paper

Scoop the frosting mix onto a piece of wax paper and place it in the fridge for about an hour to set up.

Assembling the Snoreo Somoas

Step 1: Open Oreos

While the frosting is setting up, open the Oreos. Do not eat any! You need them all!

Step 2: Split cookies and remove cream

Carefully split all 36 Oreos and scrape the filling out. You can save it or discard it as we aren’t using it in the recipe.

Step 3: Line 'em up

Line up all the Oreo halves into two rows of 18.

Step 4: Weigh the frosting

Grab the frosting mix out of the fridge and give it a final weigh on the scale. It should be somewhere around 250 grams. Divide the weight by how many cookies you are filling. That will give you a really close weight for each cookie’s filling.

Step 5: Weigh cookie and add frosting

Next, place an Oreo cookie half on the scale and zero it out (tare). Then place a dollop of the frosting mix on the cookie until you get the weight you calculated earlier.

Step 6: Top the cookie

Top the filled cookie and repeat the process until done.

Step 7: Re-tray and store your Snoreo Samoas

Place them back into the original tray they came in and seal them up in a properly labeled food saver bag. Keep them fresh for weeks in the fridge or months in the freezer.

That should get you 36 cookies with about 23.6mg of THC in each one. Cut them into fours for microdosing or pop a few down to get a really good night’s sleep.

As always, start off low and slow at first. Work your way up from there to suit your personal needs.

If you need any more info on recipes or proper infusing techniques, Feel free to join our Facebook group “High Level Cooking“. Myself or one of over 800 members will be more than happy to help you if needed.

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Gregg Pulisciano

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