As the brisk autumn air heralds a change in seasons, it’s the perfect moment to add a sprinkle of cannabis magic to your culinary palette. 

We’ve curated a standout selection of 10 stoner comfort foods, carefully chosen to transform your autumn gatherings or solitary indulgences into warm, blissful experiences. 

Embark on this captivating gastronomic adventure, always keeping in mind to partake responsibly and within legal parameters. This fall, let’s revolutionize comfort food, where flavor embraces bliss and unites with cannabis. 

As the autumn chill sets in, comfort food often takes center stage in the cannabis enthusiast’s culinary world. While classic stoner foods remain a staple during this season, what if you could elevate your fall dishes with an infusion of wellness?

Meet the THCP Tincture by Binoid. It’s a versatile addition to any cannabis-infused kitchen, blending with your favorite fall comfort foods to add a kick of wellness and an extra layer of enjoyment.

Binoid’s THCP Tincture stands out in a growing market of cannabis and CBD products. It harnesses the benefits of THCP, a novel cannabinoid that is believed to be more potent than traditional THC. When introduced to your stoner comfort dishes, it not only infuses them with the potential wellness benefits of cannabinoids but also offers a unique way to experience your meals.

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Serves: 6-8 

Ingredients

• 500g elbow macaroni, 2 cups cheddar (shredded), 1 cup mozzarella (shredded) 
• 1/2 cup cannabutter, 1/4 cup flour, 3 cups milk, 1 tsp ground mustard, 1/2 tsp nutmeg, salt & pepper 
• 1/2 cup breadcrumbs, 1 tbsp melted butter 

Instructions

1. Preheat Oven to 375°F (190°C)
2. Cook macaroni as per package but 2 mins less; drain
3. In the same pot, melt cannabutter, stir in flour, gradually add milk & spices, and stir till slightly thick
4. Off heat, stir in cheese and macaroni
5. Mix breadcrumbs and melted butter
6. In a greased dish, add macaroni mixture and top with breadcrumbs; bake for 15-20 mins
7. Cool for a few minutes & serve

Prep Time: 20 minutes 

Cook Time: 30 minutes 

Serves: 4-6 

Ingredients

• 1 medium butternut squash (peeled & cubed), 1 onion (chopped), 2 carrots (chopped), 3 cups vegetable broth 
• 1/4 cup cannabutter 
• 1 tsp ground nutmeg, 1 tsp cinnamon, salt & pepper to taste
• 1 cup coconut milk

Instructions

1. Peel and cube the squash, chop onions and carrots
2. In a pot, melt cannabutter over medium heat, add onions and carrots, and saute until soft (about 5 mins)
3. Add spices and squash to the pot and stir well to combine
4. Pour in vegetable broth, bring to a boil, then simmer until squash is tender (about 20 mins)
5. Use an immersion blender to purée the soup until smooth
6. Stir in coconut milk for a creamy texture
7. Taste and adjust seasoning, then serve warm

Prep Time: 15 minutes 

Cook Time: 25 minutes 

Serves: 4-6 

Ingredients

• 2 lbs russet potatoes, peeled and quartered
• 1/2 cup cannabutter 
• 1/2 cup milk or cream 
• Salt & pepper to taste 
• Fresh chives, chopped (optional) 

Instructions

1. In a large pot, boil potatoes until tender (about 15-20 mins)
2. Drain the potatoes and return to the pot
3. Add cannabutter and start mashing the potatoes until smooth and creamy
4. Stir in milk or cream, then season with salt and pepper to taste
5. Garnish with fresh chives and serve hot

Prep Time: 5 minutes 

Cook Time: 15 minutes 

Serves: 8-10 

Ingredients 

• 1 bag (12 oz) fresh cranberries 
• 1 cup sugar or honey 
• 1 cup orange juice 
• 3-4 tablespoons canna-oil 
• Zest of 1 orange, a pinch of cinnamon 

Instructions

1. In a pot, combine cranberries, sweeteners, and orange juice
2. Bring the mixture to a simmer over medium heat
3. Stir in the canna oil, orange zest, and cinnamon
4. Let it cook until the cranberries burst and the sauce thickens (10-15 mins)
5. Allow to cool before serving; it thickens more as it cools

Prep Time: 20 minutes 

Cook Time: 45 minutes 

Serves: 8 

Ingredients

• 1 pre-made pie crust 
• 4 medium pears (peeled & sliced), 1 cup almond meal, 1/2 cup sugar, 1/2 cup cannabutter (melted) 
• 1 tsp almond extract, zest of 1 lemon 
• Sliced almonds, powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F (175°C)
2. Unroll the pre-made pie crust into a tart pan and prick the base with a fork
3. In a bowl, mix almond meal, sugar, cannabutter, almond extract, and lemon zest to form a paste
4. Spread the mixture on the crust and arrange pear slices on top in a circular pattern
5. Bake for 40-45 minutes until the edges are golden and the filling is set
6. Once cooled, garnish with sliced almonds and a dusting of powdered sugar
7. Slice and serve at room temperature

Prep Time: 30 minutes (plus resting time) 

Cook Time: 25-30 minutes 

Serves: 12 

Ingredients

• 1 packet active dry yeast, 1 cup warm milk, 1/2 cup sugar, 1/2 cup cannabutter (melted), 4-5 cups flour, 1 tsp salt, 2 eggs 
• 1 cup brown sugar, 2 tbsp cinnamon, 1/2 cup cannabutter (softened), Zest of 1 orange 
• 1 cup powdered sugar, 2-3 tbsp orange juice 

Instructions

1. Mix yeast & warm milk, let sit for 5 mins. Add sugar, cannabutter, salt, eggs, and 4 cups of flour to form a dough. Knead, adding more flour if needed, until smooth. Let rise for 1 hour. 
2.  Pre heat oven to 375°F (190°C) 
3. Combine brown sugar, cinnamon, and orange zest
4. Roll out the dough into a rectangle, spread the cannabutter, and sprinkle the filling evenly
5. Roll the dough tightly from the longer side and cut it into 12 equal pieces
6. Place in a greased pan and bake for 25-30 mins until golden
7. Mix powdered sugar and orange juice to make the glaze and drizzle over warm rolls
8. Serve warm and enjoy the citrusy twist

Prep Time: 15 minutes 

Cook Time: 45 minutes 

Serves: 8 

Ingredients:

• 6 cups apples, sliced (choose a variety like Granny Smith or Honeycrisp)
• 1/2 cup sugar 
• 1 tsp ground cardamom 
• 1 tsp ground ginger 
• 1 tbsp lemon juice 
• 1 cup old-fashioned oats 
• 1/2 cup flour 
• 1/2 cup brown sugar 
• 1/2 cup cannabutter, melted 
• 1 tsp cinnamon 
• Pinch of salt 

Instructions:

1. Preheat oven to 350°F (175°C)
2. In a bowl, combine sliced apples, sugar, cardamom, ginger, and lemon juice. Transfer to a greased baking dish
3. In another bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted cannabutter until a crumbly mixture forms
4. Sprinkle the topping evenly over the apple mixture
5. Bake for 45-50 minutes until the topping is golden and the apples are tender
6. Let it cool slightly and serve warm, perhaps with a scoop of vanilla ice cream

Prep Time: 10 minutes 

Cook Time: 20-25 minutes 

Serves: 4-6 

Ingredients:

• 2 cups pumpkin seeds, cleaned and dried
• 3 tbsp cannaoil 
• 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder
• Salt & pepper to taste 
• 1 tbsp maple syrup (optional) 

Instructions:

1. Preheat oven to 325°F (165°C)
2. Ensure the pumpkin seeds are clean, dry, and free of any pumpkin residue
3. In a bowl, mix pumpkin seeds with cannaoil, smoked paprika, garlic powder, onion powder, and salt & pepper. For a sweet twist, add maple syrup
4. Spread the seeds evenly on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway, until golden and crispy 
5. Allow to cool on the baking sheet, then enjoy as a crunchy snack

Prep Time: 5 minutes 

Cook Time: 10 minutes 

Serves: 4-6 

Ingredients:

• 1/2 cup popcorn kernels 
• 1/4 cup cannabutter, melted 
• 1/4 cup honey or maple syrup 
• 1 tsp cinnamon, 1/2 tsp cayenne pepper, 1/2 tsp salt

Instructions:

1. In a large pot or popcorn maker, pop the popcorn kernels as per the package instructions
2. In a small bowl, mix cinnamon, cayenne pepper, and salt
3. In another bowl, combine melted cannabutter and honey or maple syrup, stirring until well mixed
4. Drizzle the sweet cannabutter mixture over the popped popcorn, tossing well to coat evenly
5. Sprinkle the spice mix over the popcorn, tossing again to distribute the spices evenly
6. Serve immediately in a large bowl for a delightfully sweet and spicy treat

Prep Time: 10 minutes 

Cook Time: 10 minutes 

Serves: 4-6 

Ingredients:

• 1 bag of tortilla chips 
• 2 cups cheddar cheese, grated
• 1 cup milk 
• 2 tbsp cannabutter 
• Jalapeños, diced tomatoes, sliced olives, chopped green onions, fresh cilantro (as per preference) 
• Sour cream, salsa, guacamole (optional) 

Instructions:

1. Preheat oven to 400°F (200°C)
2. In a saucepan, melt cannabutter over medium heat, add milk, and bring to a simmer. Gradually add cheese, stirring constantly until smooth and creamy
3. Spread tortilla chips in a single layer on a baking tray or dish
4. Drizzle the hot cheese sauce generously over the chips
5. Scatter your chosen toppings like jalapeños, tomatoes, olives, and green onions over the cheesy chips
6. Place in the preheated oven for 5-10 minutes, just until the nachos are hot and the toppings are slightly crispy
7. Serve immediately with optional dips on the side

When we talk about comfort foods, there will undoubtedly be 2 or 3 that come to mind. But what says ‘comfort’ more than a delicious and practical gummy that packs all the power of THCA? 

We’re talking about Binoid’s Master Blend Raspberry Citrus THCA Gummies, a revolutionary fusion of flavor and potency.

The Master Blend Gummies are created with a one-of-a-kind blend, uniquely crafted with 1300mg of premium live resin containing THC-P, THCA, and PHC. All ingredients are carefully selected to provide a full body experience thanks to the entourage effect that is achieved, making the overall experience not only delicious but also potent. 

Just eat a little piece of the gummy, and get ready to feel its effects. It can be the beginning of a perfect autumn afternoon to relax and cook your favorite dish.

As we wrap up this delightful culinary voyage, we trust you’re revved up to sprinkle some cannabis magic in your fall feasts. 

These creations are crafted to infuse joy and a dash of fun into your gatherings, with a nod to responsible and lawful enjoyment. So, as the fall paints the world in vibrant hues, let these cannabis-infused gems warm your spirit and tease your palate.