Perfecting the ultimate balance between sweet and spicy, ginger cookies have long been a wintertime favourite. If you’re using cannabis infused butter, make the recipe as is. However, if you’re adding your cannabis oil directly, you may want to slightly reduce the amount of (non-infused) butter you are using to maintain the correct amount of moisture. This recipe makes two dozen medium-sized cookies, so you’ll need to add that many doses of oil during the butter and molasses stage. All of the spice amounts here can be reduced or increased based on your preference. If you don’t have all of these spices on hand, using a pre-blended pumpkin pie spice will work almost as well (maybe with a little extra ground ginger added for good measure).
If you’re using a slow cooker, you’ll want to cook on low heat for at least 6 to 8 hours, but as long as 2 or 3 days if you want it really well infused and potent. If you’re using a saucepan, you’ll want to heat it for about half that time, but at least 3 hours. The longer you cook, the more the weed will infuse the oil. If you’re using the slow cooker, you don’t have to check it or mix as often. If using a saucepan, you’ll want to keep a close eye on it and mix frequently. You definitely don’t want it to boil over.
Combine in your glass jar, 3 ounces of drinking alcohol with your ounce of hash oil, or in a 3:1 ratio, according to the strength of your hash oil. Seal the mixture and put it in the freezer for 6 or more days, shaking a few times per day. Now store your tincture in your one ounce eye drop bottles. Before taking, you should first calculate how much thc each dropper, and each drop holds, according to the strength of the hash oil and how much you’ve used. This method has the most easy method of consumption. Use the eye dropper to squirt a measured amount of weed tincture under the tongue, hold for half a minute, then swallow it down. The thc and other cannabinoids will bring health benefits, but the psychoactive ingredients will have less effect because it may not have been activated by heat. As with any oral consumption, effects come on slow and then goes stronger for longer. It is important to make sure you know how much cannabinoids you are consuming, and not to re-dose before the effects take hold, which can take as much as one to two hours.
Many different extraction methods are detailed, including cannabutter, vegetable oils, and even nut butters. The thing that makes this cookbook really unique is the dosing chart, which allows you to find exactly the right dose while you are cooking and measuring out your cannabis infused oils. This means no more surprises and doses that you can customize for your particular needs.
It’s 2 sticks, so 8 ounces, a little less because some of it isn’t going to come off the weed. Try about 2-3 grams initially and work up or down from there. If it’s not strong enough, throw more weed in it next time. You can also run it through again with more weed to make it stronger. I did it once 3 times, using altogether about an ounce of weed, and a gram of it made my wife and I hallucinate so hard we had to take a cab home from the bar, 15 minutes after we got there. Don’t do that.
The following day, the candy should have hardened in to a taffy like substance, not too hard but not too soft. If the mixture hasn’t gained the correct consistency, continue to let it sit out until it does. Once the mix has the taffy consistency that we all love, you can cut it in to pieces and wrap them individually in wax or cellophane. Give them out as treats or hoard them all for yourself! Either way, enjoy your awesome taffy candy!
Take the cannabis, lime juice, water, green onion, and the oil and place it in the crock pot. Cook the materials on low for about two hours. Once two hours has gone by, place the apple cider vinegar, soy sauce, tomato paste, chili powder, garlic, Worcestershire sauce, honey, ground ginger, cayenne pepper, and the apricot nectar in to the crockpot with the previously cooked mixture. Mix everything together well and cook on low for another hour at least. Be sure to stir the mixture occasionally. Once the sauce is done cooking, store it in an airtight container in the fridge. The recipe will yield about two cups of sauce and is definitely perfect for your backyard barbecues! Enjoy!
As long as the infused oil or fat is not used directly on high heat, such as in a hot pan or skillet for frying, the potency should hold or only slightly diminish. Always heat your fat or oil to the temperature a hot beverage such as coffee or tea is served at — 160 degrees F (71.1 degrees C) to 185 degrees F (85 degrees C). Alcohol does not need to be preheated.
Moriarty’s book visually demonstrates the “secret” process for creating her magical 10x Cannabutter, which replaces the bitter “grass flavor” with a tasty, nutty butter flavor. The smokin’ hot cook book includes 49 easy-to-prepare, delicious dishes that range from her signature dessert, “Blue Sky Lemon Bars”, to her “Dizzy Bird Turkey with Stuffing” – a perfect dish for festive holiday dinners.
Once your wings have been chilling in the fridge and you’re ready to bake them preheat your oven to *425 degrees. Lightly grease a cookie sheet with olive oil or cooking spray and set aside. Melt a ½ cup of cannabis butter on low heat. Once your cannabis butter is melted turn heat off and whisk in ½ cup of hot sauce. Separate your hot sauce and cannabis butter mixture equally into 2 separate small bowls and set aside.
I love the taste of smoked or vaped cannabis. I do not like the taste of it in my food. Most people do not, but I know a handful of folks who do. But from a culinary/flavor profile/foodie perspective, most often the flavor of cannabis does not enhance most recipes. Your taking offense to this is the equivalent of getting mad at someone because they don’t like the flavor of broccoli, or beer, or whatever. It’s just silly. If you like it, more power to you, cannabis cooking is a whole lot easier for you. But most of my readers do not like a strong cannabis flavor in their food and neither do I.
Take four cups of the chocolate chips and mix in the weed, then melt it in the microwave. Only keep the mix in the microwave until melted. Avoid letting the mix bubble. Once the chocolate has melted, remove the bowl from the microwave and add in the water, coffee, and cream cheese. Mix together well. Chill the mixture in the fridge for about an hour until it is firm enough to roll in to small balls, measuring about an inch. Place these on a sheet of wax paper and place in the freezer for an hour.
This recipe is best used if you can plan ahead, as the cannabis should sit in milk overnight. The fat in the milk draws out the THC so you get the best high possible. Grind the cannabis up in to a fine powder before adding it to the milk. In the morning, take the milk, ice cream, vanilla, and coffee in a blender. Blend the mixture until it’s creamy and smooth. It also happens that the instant coffee in this recipe can be replaced with hot chocolate mix. Use the same amount of chocolate as you would with coffee. You now have a chocolate medicated shake, with no coffee, if that’s what you prefer!
Successful website The Stoner's Cookbook already helps marijuana-loving cooks with their archive of hundreds of thousands of cannabis-infused recipes that include meals, snacks, drinks, and desserts. They are now compiling their most popular recipes into a "high-class cannabis cookbook [that] will make history." The book, titled HERB: Mastering the Art of Cooking with Cannabis, has already been featured in a New York Times article and boasts almost 3,000 pre-orders in anticipation of its November 2015 release date. The 200-page book will not only feature hundreds of recipes (like butternut squash soup and a seared bone-in ribeye), but it will also teach readers the science behind marijuana, extraction methods, and medicinal purposes.
While too much heat will kill your THC, some heat is necessary. Most people do not realize the raw cannabis plant contains no THC at all. It does contain THC-A (or THC-acid). It takes the process of adding heat or decarboxylation to make the chemical reaction that converts THC-A to THC. If you are infusing butter or oil, some decarboxylation is taken care of in the process of infusion, mostly. But lab tests show that even when making infusions, decarbing first will up the percentage of THC extracted. If you are cooking with kief you will need to decarboxylate first. I recommend this step when cooking with hash too, as it can help maximize THC potency. For more info on decarboxylation, why you need it, and how to do it, see this page.
Why is this important? “This is actually a medicine that is potent,” Jeff emphasizes. “If you don’t understand how potent your butter or oil is, if you have too much THC, you’ll end up being paranoid, having anxiety, feeling nauseous, maybe throwing up. You’ll have a really bad time with it. You’ll wake up the next day with a hangover; you won’t be able to function too well.”
Unless you are working with a cannabis concentrate (like CO2 oil) that is labeled ‘activated’, you will need decarboxylate your starting material to maximize the effect of your edibles. To do so, we recommend preheating your over to approximately 220-225°F. It helps to use an oven thermometer to check the accuracy of your oven; ours ran nearly 20 degrees hotter than it was set! The specific temperature will dictate how long it takes for your starting material to decarboxylate. As you can see on the chart below, it will likely take between 45 and 60 minutes to fully decarb your material at this temperature. If using a different temperature, be sure to adjust your oven time accordingly!
Cannabis edibles have come a long way from brownies and cookies. Just ask Cheri Sicard, nicknamed the â€œMartha Stewart of weedâ€ by The Daily Beast, who serves up the most definitive guide to cooking with cannabis in The Easy Cannabis Cookbook. Featuring a comprehensive introduction to the history and benefits of cannabis, a fool-proof guide to finding your perfect dose, and 60 reliable recipes that redefine stoner eats, this cookbook makes eating homemade edibles easy.
Last fall, the food writer Laurie Wolf invited me to a dinner party at her home. It promised to be a master class in rustic entertaining. Wolf lives in a floating house on the Willamette River, just south of Portland, Oregon. When she has people over, she told me, she has a few rules for herself. First, “have as much done in advance as possible.” She goes so far as to set the table the night before and put out serving platters with sticky notes assigning their contents. Next, be sure to check your guests’ dietary requirements. These days, everybody has a health concern or a food allergy, and she says, “I always try to accommodate in a big way.” Some of Wolf’s recommendations are more esoteric. For example: “Start with a sativa and end with an indica.” This applies only to Wolf’s area of expertise: marijuana edibles.
The recipes on this site are calculated on using a 1/2 ounce to 1 cup butter, which in most cases will be pretty strong (depending on the strength of the cannabis of course). When cooking for myself, I will often double that. Also making stronger infusions let’s you use less of them to get the same dose, which can improve flavor. So amounts are a suggestion and cannabis cooks should always take the amounts given in ANY recipe with a grain of salt and adjust upwards or downwards according to their own needs. My free dosing class can help you do that.
Wolf told me that she, like many other people, sees an industry at a crossroads. Down one path is a future that resembles the wine business, or the farm-to-table movement: boutique pot growers turning out harvests that reflect local climates and customs. Down the other is Big Weed: industrial farms, joints by Marlboro and pot cookies by General Mills, Monsanto patenting genetically modified strains of Purple Kush. Wolf had already observed the corporate interests circling.
One more point I should make. I live in the bush, and only have a wood cookstove to do my baking in. The oven temperature is hard to control, and I realize now that that is an important consideration. So in future, I’ll do my baking in town at my niece’s place, in an electric oven where I can control the temperature better. So if you suggest that I should heat my pot first for 20 min (decarbing, I guess), then can you suggest what temp, and for how long I should bake the little critters? Thanks in advance for your help. A very informative site!
You sound biter about the taste of weed. If done without any care, yeah it taste like shit but weed can add some awesome flavor if done correctly. I made a lemon meringue pie with cannabis once and the flower really made it something special. No ass taste, just good lemon flavor complemented by the weed. too much weed and it starts to taste funny like you said but just the right amount is great. Too much of a good thing is never good.