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5 Baked Recipes You Need to Try in the Kitchen Using Maui Wowie Delta 8 Flower

5 Baked Recipes You Need to Try in the Kitchen Using Maui Wowie Delta 8 Flower

At Gas Canna, we’re all about our customers getting creative with their cannabinoid routines.  One of the most creative things you can do is use our hemp flower to create delicious homemade edibles based on your favorite recipes.  Our Maui Wowie HHC Flower can be used to create delicious baked goods, including sweet and savory favorites, and if you need a little help in the inspiration department, we’ve come with 5 great recipes to try.

Making Your Cannabutter

Before you can make homemade edibles with our Maui Wowie flower, you’re going to need to create the cannabutter, which, luckily, is a simple process.  First, line a baking sheet with parchment paper, and preheat your oven to 250 degrees.  Now, lay 2 cups of raw flower buds evenly on the baking sheet and bake for 25 minutes to decarboxylate, or activate, the compounds in the flower.

Afterward, give the buds a nice coarse grind and throw them into a saucepan along with 2 sticks of unsalted butter and 1 cup of water.  Bring to a simmer without letting it reach a boil, and simmer for 2 and a half hours.  Strain the newly infused butter into a jar and refrigerate.  This butter can last for up to 6 months refrigerated.

Potato Skins

Potato skins are always a favorite, either as a dinner side dish or a savory snack.  Ours have all of the fixings that make your mouth water.


  • 6 small russet potatoes
  • 4 tbsp cannabutter
  • 2 cups shredded cheddar cheese
  • 4 strips of cooked, crumbled bacon
  • 2 tbsp fresh chives
  • Sour cream, for serving
  • Salt and pepper, to taste


  1. Preheat your oven to 425 degrees.  Cut small slits on the tops of each potato and place them on a baking sheet.  Bake them for about 45 minutes, or until easy to pierce with a fork.  Allow them to cool for 15 minutes.
  2. Cut the potatoes in half lengthwise, and scoop out the inside of each potato to leave just a thin layer behind.  You can save the insides of the potatoes for another meal.
  3. Melt the butter in a small saucepan on low heat before brushing it all over the insides of each potato.
  4. Sprinkle the inside with salt and pepper.  Place them back onto a baking sheet and bake for another 8 minutes to crisp them up.
  5. Now, fill the inside of each potato with the cheddar cheese and bacon.  Bake again for about 3 minutes, or until the cheese bubbles.
  6. Remove from the oven and allow them to cool before topping them with sour cream and chives.

Strawberry Shortcake

Strawberry shortcake is always a crowd pleaser, especially when strawberries are in season during the summer months.  Of course, this recipe comes with a twist thanks to Maui Wowie hemp flower.


  • 1 quart fresh strawberries, sliced
  • ¼ cup white sugar
  • 1 cylindrical package of biscuit dough
  • 3 tbsp cannabutter
  • Whipped cream
  • 1 tbsp fresh mint leaves, thinly sliced


  1. Follow the directions on the package of biscuits to bake them properly, dividing the butter evenly to place a small pat on top of each one while it bakes.
  2. While the biscuits are baking, combine the strawberries and sugar in a small bowl.
  3. Remove the biscuits from the oven and allow them to cool for 15 minutes.  Then, slice them in half across the width.
  4. Top one of each biscuit half with the strawberries, followed by the whipped cream and fresh mint leaves, before serving with the other half of each biscuit leaning on top.

Peach Crumble

Peach crumble is another fruity dessert that always makes us feel giddy inside, especially when we throw Maui Wowie terpenes along with HHC into the equation.


  • 2 lbs peaches, sliced into ½ inch wedges, with pits discarded
  • ¾ cup white sugar
  • 1 tbsp lemon juice
  • 4 tsp cornstarch
  • 6 tbsp cannabutter
  • ¼ cup brown sugar
  • 1 cup all-purpose flour
  • ½ tsp salt


  1. Preheat your oven to 375 degrees.
  2. Combine the peaches, sugar, lemon juice and cornstarch in a mixing bowl.  Move to an 8-inch pie tin.
  3. Into a large bowl, use your hands to mix together the butter, brown sugar, flour and salt until you get a crumbly sand-like texture.  Sprinkle this mixture over the peach filling.
  4. Bake for about 45 minutes, or until the fruit is bubbling beneath the topping.


There’s nothing like some fudgy brownies to lift your spirits, and these brownies are extremely easy to make, while giving you a simple way to satisfy both your chocolate cravings and your hemp cravings at once.


  • ¾ cup cannabutter, melted in a saucepan on low heat
  • 1 ½ cups white sugar
  • ½ tsp salt
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 2/3 cups all-purpose flour
  • 10 tbsp unsweetened cocoa powder


  1. Line an 8-inch baking tin with parchment paper, and preheat your oven to 300 degrees.
  2. Combine the butter, sugar and salt in a mixing bowl.  Whisk in one egg at a time, followed by the vanilla.
  3. Sift in the flour, whisking until there are no lumps.  Then, whisk in the cocoa powder until the mixture just comes together.
  4. Pour the batter into your baking dish.  Bake for about 45 minutes, or until the batter is just set.

Baked Brie with Figs and Almonds

For a classy snack, there’s nothing like baked brie with some artisanal crackers.  This brie is all the more tasty thanks to sweet figs and crunchy almonds.


  • ½ cup brown sugar
  • 2 tbsp cannabutter
  • 2 tbsp water
  • 6 fresh figs, stems removed and cut into quarters
  • 1 14-ounce round of Brie
  • ½ cups slivered almonds, toasted in a pan until just golden-brown


  1. Preheat your oven to 325 degrees.  Line a baking sheet with parchment paper.  Place the brie in the center.
  2. In a small saucepan on low heat, stir together the brown sugar, cannabutter, water and figs.  Once the mixture comes together, pour on top of the brie.
  3. Sprinkle the top with toasted almonds.
  4. Bake for about 15 minutes, or until the cheese is soft in the middle.

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David Nadel

David Nadel is a freelance copywriter and content writer who has been doing content creation since late 2014. He originally worked at a marketing tech company in Boston doing email marketing and SEO display ad campaigns (where he helped to create the content for those emails and banner ads for clients) before going full time as a freelance writer in 2017.

It all started working with clients in the vaping industry in 2013, where David got his opportunities to do more freelance work for that industry the following year because of his success with helping those clients with emails and ads. And, which led him writing for the hemp industry too, as he had already been an avid cannabis enthusiast going all the way back to 2011.

Because of his extensive knowledge and legit passion with non-psychoactive and psychoactive cannabinoids, coupled with his better understanding of shrooms (mushrooms) since 2015, and the kratom/kava industry since 2019, it has allowed him to create some of the most remarkable, out-of-the box, and informative content in the industry.

Even today, David still keeps on top of what’s happening in the cannabis, shrooms, and kratom/kava industries, like new research and data studies, wellness trends, legality, and emerging cannabinoids and strains, in order to supply the most up-to-date, precise educational, fun, and engaging content. That way, new and experienced users alike can really understand what this amazing industry has to offer while still being fully informed.