HIGH: How To Make Marijuana Deep Fried Oreos

Let’s give you a first: Marijuana Deep Fried Oreos.


Why? Well, it opens the continuous conversation of trying to perfect any THC-riddled edible. The key is finding a perfectly balanced treat, expertly balanced with THC so that your body can experience the high without your mind slipping into whatever fucked up dimension homeboy Matthew McConaughey slipped into during the 4th quarter of that Interstellar movie.

Lately, we’ve seen several instances of chefs really elevating cuisine by finding the perfect balance of flavor and THC.

That’s where Kyle Marcoux (The Vulgar Chef) steps in. Fresh off a homie hookup of good THC, he used a slow cooker recipe to melt down a pound of butter to an ounce of weed trimmings. Once we had his butter, he replaced it everywhere it was necessary in the recipe for Funfetti cake mix:


Once that was done, he battered some Mega Stuf OREOS with the concoction, hit the deep fryer, and then topped with them with frosting and crushed S’Mores Pop Tarts.






Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

If you could only eat one flavor of dessert for the rest of your life, what would it be? If you said cake batter, this recipe is for you.

Two boxes of cake mix equals four distinct layers of cake batter awesomeness with a side of cake batter goodness. Let’s break it down: cake mix crust, birthday cake cookies, cake, cake mix frosting, and cake mix ice cream. Now this recipe is a bit a more complex than what I usually get myself into, but, oh man, is it worth the extra effort. Get ready, cuz here it comes:

Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

 Cake Batter Cookie Cake Pie with Cake Batter Ice Cream
(12 servings)


Ice Cream (Cuisinart basic vanilla recipe, plus sprinkles and cake mix)

2c heavy whipping cream

  • 3/4c sugar
  • 1c whole milk
  • pinch salt
  • 1/2 box (approx. 7.6oz) yellow cake mix
  • 1/4c sprinkles


  •  1/2 box (approx. 7.60z) yellow cake mix
  • 1/2T butter, softened
  • 1 egg
  • 1 yolk
  • flour, for dusting


  • 1 package Pillsbury Ready To Bake!® Birthday Cake Cookies


  •  1/2 box (approx. 7.6oz) yellow cake mix
  • 1/2c water
  • 2.5T oil
  • 1 egg
  • 1 white


  •  1/2 box (approx. 7.6oz) yellow cake mix
  • 4T butter
  • 1/4 to 1/3c whole milk


Ice Cream

  1.  Whisk together cream, sugar, milk, and salt. Let chill in fridge for 2 hours or overnight.
  2. Pour liquid into ice cream maker and allow to churn until ready (about 10 to 15 minutes.) When you are close to taking the ice cream out of the ice cream maker, add in cake mix and churn until combined.
  3. Let set in freezer 2-4 hours and then stir in sprinkles. Leave in freezer until ready to eat.

Cookie Cake Pie

  1.  Preheat oven to 350 and grease 9-inch, deep-dish pie plate.
  2. Combine all ingredients except flour in medium bowl until it forms a dough. On a floured surface, roll out dough to pie crust size and lay into pie dish.
  3. Break apart cookie dough and smash even layer into pie crust.
  4. Combine all ingredients for cake mix with electric mixer—on low for 30 seconds, and then on medium for 1 and a half minutes. Pour cake mix on top of cookie layer.
  5. Cover crust with foil and bake for 35 to 40 minutes (removing foil after about 25 minutes) until cake golden brown and springs back when you touch it.


  1. Soften butter and whip with electric mixer until smooth.
  2. Add cake mix and milk and beat on medium high until frosting is fluffy and spreadable. (You may need to add more milk.)
  3. Frost cooled cookie cake pie and top with more sprinkles.

Sometimes there are just no words. This is one of those times. Let’s not waste any time on exposition when you could be eating this instead.


How to Make Cake Batter Rice Pudding

Do you know what there’s not enough of in the world (and, in my opinion, never will be)? Cake batter flavored things. So I decided to add one more to the mix: Cake Batter Rice Pudding. It’s just rice pudding (which is surprisingly easy to make if you’ve already got some cooked rice on hand) with a little something extra to make it a lot more fun.

cake batter rice pudding

Cake Batter Rice Pudding
(3-4 servings)


  • 2/3c whole milk
  • 2/3c heavy whipping cream
  • 3T sugar
  • 1t vanilla
  • 1c cooked — and cooled — white rice (I used sushi rice, but I’m sure whatever you have around will do)
  • ¼-1/3c yellow cake mix (I used Pillsbury)
  • Rainbow sprinkles


  1. In medium pot, simmer the first four ingredients on the stovetop.
  2. Add rice and boil for about five minutes, stirring often, until thickened.
  3. Remove from heat and stir in 1/4c cake mix. (Taste and add more if it’s not cake-y enough for you).
  4. Spoon out equally into three or four small bowls (with four servings everyone gets about 1/4 cup of pudding) and top with rainbow sprinkles.

Yes, yes, and more please. If you have plans to have rice with dinner sometime this week, make a cup or so extra and give Cake Batter Rice Pudding a try.


Aerosol Spray Cake Batter Is Like Miracle Cheez Whiz


Mama always said not to lick the spoon. She didn’t say anything about eating straight from the can.

As a school project back in 2013, Harvard student John McCallum was seeking out ways to “eat more cake” when he noticed someone spraying whipped cream from a can, reports the Boston Globe. The inspiration was instantaneous. McCallum decided to test if the accelerant used in aerosol cans could also be used to raise cakes without baking soda or baking powder, effectively creating instant cake batter Cheez-Whiz.

And here we are.

Sadly, McCallum went with the name Spray Cake instead of Cake Whiz, but the results from his months-long research and development are still pretty damn magical. Unlike traditional cake batter, Spray Cake can be made in the microwave in only a minute, and in as big or small portions as you’d like. It also apparently has the same mouthfeel as cakes baked in traditional ovens.

Now if you’d please excuse us, we’re gonna go spray this all over our cookie dough ice cream.

H/T Gizmodo


Cake Batter Cinnamon Rolls


Recipe: I Wash… You Dry


Eating Nutella is as Healthy as Eating Cake Batter


We already knew that all of those Nutella commercials telling mothers that the hazelnut spread is part of a healthy breakfast were selling chocolate-covered lies, but we didn’t quite realize that putting Nutella on your toast is basically just soaking it in cake batter. Though Nutella does contain significant amounts of protein and is indeed made from hazelnuts, two tablespoons of the stuff contains two hundred calories, twenty-one grams of sugar, and eleven grams of fat — making it roughly as healthy as a Milky Way candy bar.

It’s okay, Nutella. The health myth dies hard, but we here at Foodbeast have put Nutella in so many things we love (including popsicles, cinnamon rolls, truffles, muffins, and marshmallows, to name a few) it only makes sense that we’d stuff Nutella in our arteries as well. We’ll die happy.

H/T to ABC News + PicThx to Gawker


No-Bake Energy Bars that Actually Taste Like Cake


At least, supposedly tastes like cake. The truth of the matter has yet to be seen. Frankly, the only flavored foods I’ve found which successfully emulate the dishes they’re meant to come from are potato chip brands and this one tea place next to my house (their Tiramisu Rooibos? Heaven). And to be frank…er, a “cake batter” power bar made with rice crispies, oat flour, roasted cashew butter and agave (and absolutely zero high-fructose corn syrup) sounds like it’s more likely to taste like paper and the weeks of exercise I haven’t been doing.

But they are pretty. Kind of.

Check out the full recipe here; more photos below:



H/T + PicThx Chocolate Covered Katie


This is What Red Velvet Cake Batter Popcorn Looks Like

Although we realize that anything red velvet-esque is usually just red dye in especially sweet chocolate, buttermilk and vinegar, we can’t help but swoon when we see something like Red Velvet Hot Cocoa with Cream Cheese Whip Cream. Sorry, we’re not responsible for the excessive drooling that just caused.

Thus, when we discovered this Red Velvet Cake Batter Popcorn recipe, it immediately earned a solid place in our Foodbeast hearts. In the words of Icy Violet, “[It] tastes like a cake, and a little bit like frosting, and all poured onto slightly salty popcorn.” How does that not sound like heaven on earth? Think delectable bits of red velvet white chocolate and the subtle saltiness of popcorn all in one bite.

We’ll let you think about that one.

Get the recipe at Icy Violet’s Kitchen.

via Icy Violet’s Kitchen