#PotLunch Episode #53 How to Infuse Store Bought Snacks

February 25, 2021

Sometimes you just want an easy edible that you don't have to think a lot about. I hear you. The last few weeks that's…

February 25, 2021

Sometimes you just want an easy edible that you don't have to think a lot about. I hear you. The last few weeks that's about all I've been able to manage. Between seasonal depression and also the never-ending poo storm that is society compounded with the pandemic, it's been a miracle I've showered nearly every day. Some days that's all I can accomplish. 

I've seen a lot of folks around the interwebs infusing snacks that came from the grocery store. I thought it sounded too good to be true. It's not. It's incredibly easy. All you need is a little infused oil and an oven. 

You can watch me infuse cheetos, cheezits and chips on my youtube channel right now


  • coconut oil
  • cannabis
  • your favorite snacks


  • mason jar
  • sauce pot
  • strainer and cheesecloth
  • baking sheet


  1. Preheat oven to 240 degrees Fahrenheit.
  2. Loosely break up your cannabis flower. Spread it in an even layer on a baking sheet. Bake in oven for 45 minutes. Optional: cover baking sheet with tinfoil.
  3. Place decarbed cannabis in a mason jar. Cover with coconut oil (I like to do 1/8th ounce of cannabis per 1/4 cup of oil). Add lid to jar, finger tight. Boil jar in saucepot full of water (start with the jar in cold water) for 1.5-2 hours (or longer it's up to you). 
  4. Strain out cannabis flower from the oil. 
  5. Turn oven down to 200 degrees Fahrenheit. 
  6. Take the desired amount of snack food. Drizzle as much or as little infused oil over the snacks. Toss to coat evenly. 
  7. Spread snacks on a baking sheet in an even layer and bake in oven for 30-60 minutes. Check on them every 10-20 minutes. They'll be ready as soon as they start to look dry again. 
  8. Eat and enjoy. 

See? Could that be any easier? 


January 19, 2021

Episode 52 is an easy one. You've seen me do sugar a couple of times, and even brown sugar too. This is just an easy breezy extension of that. 

You'll want to get familiar with alcohol tinctures (I really like the method described in the pot pantry prep video). And then you'll want to make sure you have a strong blender, food processor or another grinder. 


  • 7 grams Whole cannabis flower
  • 4 ounces Everclear, or other high proof grain alcohol
  • 1/2 cup sugar


  • Baking sheet
  • Mason jar
  • Cheesecloth and mesh strainer
  • Measuring spoon
  • Blender


  1. Preheat oven to 240 degrees. Roughly chop cannabis flower. Spread it evenly across the baking sheet (optional: cover with tin foil). Bake for 40-45 minutes.
  2. Add flower to mason jar and cover with 1/2 of the alcohol. Mash with a spoon, or seal lid and shake, for 3 minutes. Strain flower from the alcohol; return flower to mason jar; cover with the remaining alcohol; mash or shake again for 3 minutes. Strain flower from the alcohol and discard flower. Store all of the tincture in a clean airtight container in a cool dark place. 
  3. Preheat oven to 230 degrees Fahrenheit. Spread 1/2 cup sugar on a baking sheet. Add 1-2 tablespoons of tincture to sugar and mix well to incorporate. Bake sugar for 1 hour, checking/mixing every 20 minutes. Store in an airtight container. 
  4. Add sugar to a blender or food processor and blend it until it becomes a fine powder. 

January 12, 2021

Is there anything more comforting than a big ass bowl of something hot and cheesy? Don't answer. I already know. The answer is no. I've been feeling some kind of way about this beer and gouda soup from this restaurant down the street from me and I just knew it needed to be recreated with a cannabis-infused twist. 

I picked up a can of CERIA Indiewire IPA from the dispensary and got to work. The "beer" doesn't actually have any alcohol, and instead is infused with THC and CBD. It was an excellent choice as the IPA flavor still came through in the soup. You could use a regular beer instead, but I wanted to give this product a go (not sponsored, just wanted to try it).

This soup has about 30-50mg of THC per cup (actual 8-ounce cup) so it packed a bit of a punch. Especially if you're hungry and have no self-control when the food is good and hot (speaking from experience). My butter is intentionally high strength, but you could easily make less potent butter or mix stronger butter with non-infused butter to lessen your dose.


  • 1/2 red onion, diced
  • 2 ounces of Cannabutter
  • 1/4 cup flour
  • 12 ounces of Gouda, half smoked, half aged 
  • 2 cups of milk
  • 1 cup chicken broth
  • 1 can beer
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard seed
  • salt and pepper to taste
  • paprika


  • Measuring cups and spoons
  • Large saucepot or dutch oven
  • Small saucepot
  • Whisk
  • Cheese grater
  • Knife
  • Cheesecloth/strainer


  1. Make cannabutter. I like this method, but there are others like this one or this one
  2. Dice half of red onion. Doesn't have to be perfect. Just a rough chop will do. Add onions and 2 cups of milk (I used coconut, whole milk would be good as well), to a small saucepot. Bring milk to a low simmer and keep it there for about 30 minutes. Then strain out the onions and discard. 
  3. In a large saucepot or dutch oven, melt the cannabutter down over medium heat. Then, add flour to make a roux. Stir the mixture continuously to prevent burning.
  4. Once the roux has cooked enough to get rid of the flour scent and starts to smell nutty, you can begin adding your liquids. Start with the chicken broth, then beer, and milk. Adding each slowly and whisking to fully incorporate the roux into the liquids. 
  5. Add Worcestershire sauce, ground mustard, salt, pepper, and paprika. 
  6. Bring the liquid up to a low boil then add half of the grated gouda. Stir to melt and incorporate the cheese fully into the liquid. Once incorporated, add the remainder of the cheese and repeat. 
  7. Serve and/or store the remainder in an airtight container. Can be frozen for up to 6 months, or eaten from the fridge within 4 days. 

January 4, 2021

The holidays, and winter time, means a lot of people are giving copious amounts of love to hot drinks. 

Not me. 

I'm a little warm almost all of the time. The last thing I want is a hot beverage. Save the steam, Carol. Ice it or dump it out. (Side note, I will occasionally make an exception for a sleepy time tea and hot chocolate but I usually let my tea go cold). 

The other day I was thinking how much I wanted a mojito on the beach but I know that's not in my future any time soon. Then I saw a pomegranate at the grocery store and the rest is sort of history. The perfect winter cocktail with a cannabis-infused twist. 

If you give this a try, make sure to leave a comment down below. 



  • Drinking Glass
  • Spoon
  • Glass or bowl to smash the goods


  1. This recipe assumes you have already prepared your cannabis tincture. I usually make grain alcohol infusions and you can find multiple recipes throughout my channel and blog. But the method shared in episode 46 is my preferred method and linked here. You must do this step first before the rest of this drink recipe. 
  2. Fill your glass with ice. 
  3. In your secondary vessel for smashing, add a small handful of pomegranate seeds, a couple of mint leaves, 1/2 teaspoon of tincture (or as much as you desire for a single serving), and top with a splash of soda water. Using a spoon, smash the ingredients together just enough to release some of the juice and flavor from the fresh ingredients in your glass. Pour the mixture over the ice in the other glass. 
  4. Squeeze half a lime into your glass and fill with more plain soda water. 
  5. Drink it. 

October 30, 2020

In episode 49 of Pot Lunch with Lo, I'm showing you how to make cannabis-infused salted caramel for a delicious fall snack: caramel dipped apple slices. 

For this recipe, I used the cannabutter that I made in episode number 46: Pot Pantry Prep

To make the butter, decarboxylate your cannabis in an oven that has been preheated to 240 degrees Fahrenheit for 45 minutes. Then add your flower, and butter to a mason jar. Add the mason jar to a large pot of cold water, and bring that up to a boil for 1.5-2 hours. If you need to add more water to your pot, make sure to add hot water (hot from your tap is fine). 


  • Medium-sized saucepot
  • Measuring cups, spoon
  • Whisk
  • Airtight container



  1. Heat sugar over medium heat in a medium-sized saucepot. Use a pot larger than you think. Stir constantly to ensure it doesn't burn. 
  2. Once the sugar has melted completely, add butter one piece at a time and stir until it's fully incorporated until adding the next piece. 
  3. Once all of the butter has been incorporated, slowly stream in the heavy cream, stirring the entire time. Once added fully, let the mixture boil for 1 minute. 
  4. Remove from heat, add the salt. Allow cooling a bit before using. Store in an airtight container in your fridge. Gently warm up in the microwave as needed.

Possible uses

  • Dip apple slices into it
  • Pour into molds to make soft buttery caramels
  • Make caramel hot chocolate or salted caramel coffee 
  • Top your holiday pies or desserts with it

Watch this episode down below and don't forget to subscribe to my channel on YouTube. 

Are you ready to blaze and graze? Get the complimentary recipe book now.

This free recipe books contains the perfect solutions for beating the munchies while still getting nutritious foods. Sweet and salty is the name of this game.