I used to be a biter, but my mom cured me of that. Joking aside, I like the taste of weed butter, and I like the taste of food, but the two don’t work for me. I don’t eat sugar or flour, and anything else I cook isn’t going to be enhanced by the taste of weed. And if you make sweets, you can’t eat anymore when you’re high or you’ll make yourself miserable. Why not just eat the butter, then you can eat as many sweets as you like, and just get fat instead of insanely loaded?
If you are a regular edible consumer or dabber and have a high THC tolerance, you can increase the potency per serving by using less butter. If you mix one gram of BHO with 70 percent THC potency into 1/2-cup butter (48 half-teaspoons), each serving has 14.6mg THC.  If the same 70 percent potency BHO is blended into 1/4-cup butter (24 half-teaspoons), each serving would have 29.2mg THC — making an extra-strong dose.
The new book The 420 Gourmet: The Elevated Art of Cannabis Cuisine (out June 28 through Harper Collins) bills itself as a cookbook, but it's also an educational guide to cooking responsibly and efficiently with marijuana. Author JeffThe420Chef—a.k.a. the "Julia Child of weed"—is credited with inventing "light tasting" and "tasteless" canna-butter and canna-oil, as well as the immensely helpful online THC/CBD calculator, and he begins the book with an overview of the various methods that are key to perfecting marijuana-enhanced cuisine. Drawing on his experience cooking for medical marijuana patients and hosting classes for recreational patrons, Jeff explains how to tailor your recipes and dosing for the experience you want, whether it's soothing, non-psychoactive pain relief or flat-on-your-back stupor.
If you prefer to use butter next time instead of oil, the preparation is virtually identical, but you’ll want to start out with a single stick of salted butter and you’ll want to simmer it between 8 to 24 hours if using the slow cook method. Use about a quarter to a half ounce of weed per stick of butter. Butters can be great because it can be more versatile than cooking with oil. You can even add butter to your toast!
The basic process is to put your decarboxylated weed and butter in a pot with a little water just to make sure the butter doesn’t burn, and heat on a low simmer for 3 to 6 hours. Long as the butter doesn’t burn, the longer you heat, the more cannabinoids you get in the butter. Some prefer to heat in a crockpot to 6 hours. Let it cool enough to handle, strain out the plant material and discard (the thc is now inside the butter!), then put it in the fridge overnight for it to harden. Next, remove the hardened butter from the residual water and you have your main ingredient, your precious canna butter infused with powerful cannabinoids. For more specific instructions on making canna butter, view our detailed explanation on Making the Marijuana Oil here: https://www.ncsm.nl/english/information-for-patients/cannabutter-oil-recipe

First, take the leaves and stems in to the jug. Use as much of the cannabis as possible. This recipe is very good for growers who are looking to recycle all of their plants. Take the fruit and squeeze the juice out, adding it to the jug. Be sure to use fresh fruit. The canned stuff just doesn’t taste the same. On your stove, boil 3 quarts of water. Be sure to use a non aluminum pan , as well as non stick. Dissolve the sugar/honey mix in to the water. Once it’s fully dissolved, pour the mix in to the jug, place the cap on tightly and shake well. Set the jug aside to cool after loosening the cap. Using warm water, dissolve the yeast cake completely and then check to see if the water in the jug has cooled. If it has, pour in the yeast mixture in with the water, making sure to leave room at the top. Add in about two inches of cool water, leaving enough room to cover the top with the cap loosely. Put the jug somewhere dark and let it sit for about two weeks. Every so often, remove the cap and push the contents of the jug down with a wooden spoon. Remember to loosely close the top after. Sometimes, liquid will spill over. Be sure to wipe it if so. This process should last about two weeks. Add in small amounts of cool water every few days and remember to keep pushing the contents down. When two weeks have passed, you can begin to see if the fermentation process has completed. Tilt the jug and if no bubbles rise from the bottom of the jug, it’s done. Do not shake the contents o the jug.
Learn how to get baked with a delicious taste; Cannabutter is just the start. This cannabis cookbook will teach you the ins and outs of cannabis-infused cooking and guide you step by step on your journey to become the guy or girl that others come to for their edibles. In this book you’ll find 40 recipes for delicious edibles and cannabis infused meals to make from the comfort of your own kitchen.
 Fill the cupcake tins with the batter about 2/3 of the way full to leave room for your THC treats to fluff up and be pretty. Put them inside the oven and let them hang out in there for about 17-20 minutes or until completely cooked in the middle. (Poke a toothpick in the middle of the cupcakes to check, if the pick comes out clean with no batter then they’re done) When they’re finished in the oven let them sit for 5-10 minutes to cool. Now it’s time to hand out these yummy marijuana chocolate cupcakes and get couch locked. You says you can’t have you cake and get high too?
Disclaimer: This is not intended as medical advice. I’m not a doctor. I’m also not a lawyer and can’t defend you if you get busted trying to make this recipe in a state that still considers possession or cultivation of cannabis a criminal act. I don’t agree with this law, but I’d never advocate that you break it. Jail would suck. Instead, I strongly advise that you work to change the law in your state or nation by supporting and being active in grassroots organizations that are trying to legalize cannabis in your area (they’re everywhere). This recipe is heretoforth only intended for people who live in states or countries where medical or recreational use of cannabis is legal, who are 21 and older, of sound mind and who understand that operating heavy machinery (cars, trucks, planes, etc.) under the influence of any intoxicant, including marijuana, is incredibly dangerous, immature, and wholly stupid. Please don’t ever eat and drive. Support public transportation or use the two legs that evolution gave you and walk your sweet ass wherever it is that you need to go.
Depending on how many baked goods you’d like to make, it should be somewhat easy to divide it up accordingly, once you’ve determined how many mgs of THC you have in your batch. The maximum legal amount in recreationally available edibles ranges from 5mg to 20mg per edible, depending on state law, however you’re not bound by these limitations. If you’re not sure about your perfect dose or are inexperienced with edibles, 3-5 mgs would be a good starting point.
The Dope Cup was held on a Sunday. Laurie & MaryJane had entered its brownies and almond bites in the competition. The Wolfs arrived at 10 p.m., three hours after the event started, because, as Laurie told me, “everybody’s late in this business.” The atmosphere was part county fair, part tent revival. A rap group, the Pharcyde, performed on a stage, and reps from marijuana businesses had set up booths. Wolf mingled with the crowd, which was mostly young and male. There were the seven scruffy dudes from 7 Points Oregon, the boutique growers whose product she’d used at her dinner party, and there was a purchasing agent from a dispensary called Canna-Daddy’s, who was holding a twenty-three-inch blunt. He wrapped Wolf in a bear hug. “Laurie’s the nicest lady I’ve ever met,” he told me.
Cut the top 1/2 inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in 420-degree oven for 30-50 minutes. The garlic is done when tender to a fork. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.
 Fill the cupcake tins with the batter about 2/3 of the way full to leave room for your THC treats to fluff up and be pretty. Put them inside the oven and let them hang out in there for about 17-20 minutes or until completely cooked in the middle. (Poke a toothpick in the middle of the cupcakes to check, if the pick comes out clean with no batter then they’re done) When they’re finished in the oven let them sit for 5-10 minutes to cool. Now it’s time to hand out these yummy marijuana chocolate cupcakes and get couch locked. You says you can’t have you cake and get high too?

 Using a large mixing bowl or an electric mixer you want to sift in the baking powder, baking soda, salt, cocoa, sugar, and canna-flour and mix them well. In another mixing bowl begin adding the wet ingredients, eggs, vanilla, buttermilk, and vegetable oil and mix on low speed in an electric mixer or whisk together briskly by hand. Next slowly pour the wet ingredients into the dry ones while simultaneously mixing everything together. Once you have your mix, stir in the coffee with a rubber spatula as not to “over mix” your batter.
For every stoner out there who enjoys a joint there's another two who hate the smoke, but still enjoy the high. In these days of health consciousness, more and more people are giving up smoking. That's where the Cannabis Cooking Companion comes in. There are over 25 delicious recipes for Stoned Starters, Mashed Main Courses and Doped-out Desserts to make meals that are unforgettable and yet somehow hard to recall. There are guides to the science and history of cannabis in the kitchen, plus tips on making your own THC-laced tipples. Infamous names in cannabis culture have also supplied their favourite culinary delights. Sample such recipes as 'Mad-for-it Moroccan Mahjon', 'Holy Cow Hot Chocolate' and 'Lassi Come Home' and then just ...
I’ve looked at sous vide, it looks awesome – so far the top temperature I’m finding is 210…is this high enough? So, if I got a full machine I’d use a sous vide bag and let it do it’s thing, or if I got one of the clip on circulation units I’d attach it to my own pot and put the bud into a sealed bag? I need to make an investment for a life long oil making regime, plus I’ll have a great way to lazy cook, especially as I’m so exhausted all the time! Sounds good to me 🙂
There’s so many stoners that love to wake and bake. The only thing that can be added to an awesome morning smoke session to make it better is coffee. Stoners love their coffee. What happens if you’re rushing though and you have to make a choice? Not anymore. Following this short recipe will provide you with the most delicious medicated coffee drink for those busy days!
and it is a gift to us to be savored and enjoyed ! When I make a butter I want people to know there’s weed in it I want it to be green I wanted to be smelly and I wanted to taste like something , I think personally you’re confusing the details of *smoking weed with the details of *eating weed yes chloroform and all that other stuff you mentioned is very bad when it comes to smoking like if you were making a hash or an extract you would definitely want to use a method that results in fewer of these but when it comes to cooking those things are good for you they have tremendous health value and you’re only screwing Yourself by cutting out the flavor and the health benefits. you’re coming across like some kind of a Stoner burn out the way your talking about this stuff .
Let’s face it, stoners are some of the most health conscious people around these days and we do whatever we can to stay and be healthy. It doesn’t stop at just smoking cannabis. The stoner diet is very important. I stumbled upon this amazingly delicious recipe for baked kale chips that are not only good for your health but will get you medicated as well.
This book, based on the Munchies and Viceland television series “Bong Appétit,” was published in October by Ten Speed Press. (This is in itself notable, as Ten Speed is one of the best cookbook publishers around, and continues the legitimate trajectory of the cannabis cooking genre.) The book has a comprehensive introduction that includes topics such as dosing, techniques, methods of decarboxylation and infusion, cannabis pairing tips, questions to ask your dispensary, tips on equipment and more. The recipes are sourced from the Munchies test kitchen and from many well-known chefs, whose recipes are recalibrated to add cannabis. Thus: Korean fried chicken from Deuki Hong of San Francisco’s Sunday Bird; fried soft-shell crab with shishito pepper mole from Daniela Soto-Innes of Cosme and Atla; and (my favorite) Joan Nathan’s preserved lemons. The Munchies test kitchen also has some fun ones, including herb focaccia with, well, herb; and confit octopus, in which a whole octopus is poached in cannabis-infused olive oil. If that sounds too aspirational, there are instructions for making an apple bong — a hollowed-out apple filled with weed-infused mezcal — at the end of the drinks chapter.
Alright I worded that poorly really I just take offense to people not liking the taste of cannabis , the way I see it if you don’t like the taste of Mary Jane get the fudge out! ” it’s funny because I often make fudge…:) so you’re saying I should decarb a finished product like it’s already been dried and cured and all that good stuff it would benefit me to de-carb that? And thanks for fast reply!
To smoke hash oil with a spliff, add the hash oil when rolling on top of the herbal weed.  This is a good way to add a kick to cheap pot.  It may take some practice to get it smoking properly.  It’s also possible to add on top of the weed in a bowl.  Dab it on to the side of the bowl to avoid it saturating the intake, but not too close to the side as to miss the weed, as pure oil is more likely to catch fire.  You want it between the intake and the bowl edge, on top of the weed.

In regard to health, there are federal standards in the Occupational Safety and Health Guideline for permissible workplace exposure for n-butane. The recommendation is no more than “800 parts per million as an eight hour time weighted average.”  Although you’re probably not blasting butane for 8 hours at a time, it is important to know how to be safe around this gas. Butane exposure toxicity includes temporary and long-lasting symptoms like hallucinations, irritability, social withdrawal and central nervous system damage, according to the same federal report. Limit your exposure and be smart.
If you’re new to preparing food with pot, you might as well start with a cookbook that has the word “easy” in the title. Author Cheri Sicard ran a popular recipe website for years, so it was a natural transition for this marijuana activist to write a cannabis cookbook. The Daily Beast once called her the “Martha Steward of Weed,” and until Stewart herself writes a book — and really, we all know it’s coming — “The Easy Cannabis Cookbook” will do nicely. Sicard thinks marijuana is the “unsung superfood,” and adds it to everything from apple-stuffed pork chops to lemon blueberry scones.
Wolf pulled a Mason jar of infused olive oil from a shelf and encouraged me to smell it. It had a powerfully green scent. “Olive oil infuses beautifully,” she said. “It’s very earthy.” A jar of infused canola oil, on the other hand, smelled like bong water. Wolf had used the infused olive oil to make the stuffed mushrooms as well as a spinach tart. Those who wanted even more weed could slather their food with an infused feta sauce made with olive oil, garlic, parsley, and red onion. “Strong flavors help conceal the taste,” Wolf said. “It is a challenge to keep the foods from tasting like cannabis. That’s probably the hardest thing about making edibles.” Dessert was a “mildly infused” strawberry trifle in a big glass bowl. For palate cleansers, there were frozen grapes—an old standby for Wolf. “They’re wonderful when people get stoned,” she explained.
Part of weed culture since the 1960s, weed butter can be made in a variety of ways. The process begins with some version of decarboxylation—or activating the THC. (Tetrahydrocannabinol, or THC, is the psychoactive chemical compound of cannabis—what gets you stoned and what separates marijuana from hemp.) Decarboxylation can be done a multitude of ways, but typically involves cooking the weed at a low temperature for a prolonged period of time in butter or oil. Keep in mind, however, like any other dish you’re making, too much time in the oven or too much heat will torch the ingredients—rendering the THC ineffective.
“There are two different compounds in cannabis. One is THC, that’s the psychoactive cannabinoid that gets you high,” Jeff says. “But the lesser-known ‘little brother’ of THC is CBD, and that is a non-psychoactive medicinal compound in cannabis. And that’s what people use to treat seizures, and scientific studies are starting to show that it kills cancer cells and shrinks tumors.”

5. Refrigerate the amber liquid overnight. The butter will rise to the top and become firm again. Scoop the butter from the top, and voila! Your Cannabutter is ready to use in any of your favorite recipes as a butter or oil substitute. Keep the remaining amber liquid to cook with, as it will contain residual THC. Use it in sauces or to boil noodles – the sky’s the limit.
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!

This can add a nice flavor and depth to some recipes, while in others it just plain tastes bad. Baked takes this into account and shows you how to make cannabis infused baked goods that taste great and look great too. There are over 60 recipes including Baked Fudge, Marshmallow Meltdown and Coco Nutty Lime Cookies, and even gluten free recipes for anyone with gluten sensitivites.

You could eat a pound of raw cannabis and not get high. That’s because the main functional ingredient in a cannabis bud is in the form of a compound called tetrahydrocannabinolic acid, or THCA. THCA has no psychoactive effect. But delta-9-tetrahydrocannabinol, or THC, does. Applying heat to THCA kicks off a process called decarboxylation, which transforms it into THC.  When cannabis is smoked, THCA converts to THC along the way, and the process is largely taken for granted. Basically, every pot smoker, from a cancer patient to a teenage toker, embarks on an act of chemistry when they flick the lighter. But if you want to eat it instead of smoke it, things get more complicated. The most common way people decarboxylate, or “decarb,” cannabis for cooking is by toasting it on low heat (240 degrees Fahrenheit/116 degrees Celsius is a commonly recommended temperature) in an oven.
When your cannaoil or cannabutter is done infusing, remove any plant matter by carefully straining it through cheesecloth (available in the cooking section of stores like Target or Walmart) or a coffee filter. Pour your infusion into a container and you’re done! Be sure to put your cannabutter in the fridge to harden, but cannaoils are fine to store on the counter. The most important thing is to keep it in an airtight container (mason jars work great) in a cool, dark space.

Hamilton Beach makes a line of slow cookers (pictured in this article) that are great for reducing cooking odors when making marijuana oil.  I am sure the fine folks at Hamilton Beach did not design the Stay and Go Slow Cooker for this specific purpose, but nonetheless they work great. That’s because it has a rubber gasket on the lid and a clamp you can use to keep the slow cooker tightly closed.  People going to pot luck suppers (no, not the kinds with cannabis) love this feature as you can transport food in the slow cooker without it sloshing over.  But for cannabis cooks its beauty is in the fact that you will hardly smell the odor of simmering marijuana when infusing butter or oil.  At least not until you open the lid.  I discovered this quite by accident, but it works.  The Stay and Go Slow Cooker is also a quality product to use when making non-cannabis infused meals.  Check it out!


The first step is to infuse the olive oil with cannabis. Using the cheesecloth and the twine, wrap the cannabis up in to a little bundle. Make sure the bundle is secure so that none of the cannabis gets in to the oil. Put the oil in to a pot and toss in the cheesecloth cannabis bundle. Put a cover on the pot and allow the oil to simmer on low heat for about 24 hours. When the 24 hours is up, remove the bundle while wearing gloves (be careful, it may be hot). Squeeze out the leftover oil, as a lot will get trapped in the ground cannabis inside. Put the now cannabis infused oil back on the stove and slowly add in the beeswax. As the wax melts, be sure to have your jars set up on the side, ready for the finished mixture. After the wax has completely melted, stir in the vitamin E and the Arnica oil. Keep in mind that once this mix is removed from the heat source, it will begin to solidify so very quickly take it from the stove and move it in to the jars. Leave the jars uncovered to set overnight.
I say hopefully because lecithin will makes fats bind to the water, which is not what you want in this instance. I never use lecithin when making ordinary infused butter, I don’t see a reason. (more on lecithin here — https://www.cannabischeri.com/food/cooking-basics/lecithin-in-cannabis-cooking/ ) So this is my best guess of how to save it. Without the lecithin in the mix it would be no problem, but not sure how this will affect it. Please let us know!
The Cannabis Cookbook is the definitive guide to cooking with the world's most versatile and popular weed. What better way to sample the most popular weed on the planet than by eating it, as people have done for thousands of years? Inside The Cannabis Cookbook are over 35 delicious recipes for Stoned Starters, Mashed Main Courses, Doped-Out Deserts, Bombed-Out Beverages, and Crazy Cocktails to make meals that are both unforgettable and hard to recall.

SInce I have no t lab tested after using the Ardent Lyft, I can’t say for sure how well it works, but mine seems to work fine. It does take longer than what I typically do in the oven, but it seems to work. I have no idea what the tcheck device is, but I do know that home testing is wildly inaccurate (so much so as to be useless), so don’t know as you should much stock in the 0% cause that does not seem right. I use trim all the time, it’s great economical cooking material. Using trim should not be an issue at all. The slow cooker, with water added, is my personal favorite way of infusing oil or butter. Hope this helps.
“My parents were a great introduction to the rest of the world, basically,” says Sayegh, who hopes that finely prepared food combined with the capacity to discuss the molecular structure of cannabis will help strip away the stigma of a plant still federally classified alongside heroin as a Schedule I drug. Far from a scourge, Sayegh and others see immense medical and economic potential in the herb.
Yep, you got it! The only difference for me when making topicals is I decarb some of it and leave some undecarbed so I get full spectrum (both THC-A and CBD-A along with THC and CBD). This is optional, but I find it makes the most effective topicals. I am currently at work on a new online course about making cannabis topicals, but you are definitely on the right track.
All in all, they’re not so different—but they’re definitely not the same. Cannabis oil can be used to make marijuana butter, but not all marijuana butter is made from cannabis oil. While nearly anyone with cooking experience can make marijuana-infused oil or butter, making cannabis oil should be left to the chemists, and while weed and cannabis oil are mostly readily available in legal states, pre-made marijuana butter can be hard to find—leaving both legal residents and those getting their bud on the black market in the same boat: making it at home.
If you’ve experimented with other forms of cannabis before, your sensitivity to THC is a key factor in what kind of oil to choose. If you enjoy the typical “high”, picking a THC-rich oil would kick that up a notch, whereas oils with higher concentrations of CBD often have reduced THC values and therefore feel more toned down. It’s recommended that most people start with a CBD-rich oil or an evenly balanced CBD-THC oil, observe, and then gradually increase the amount of THC. 
Marijuana butter and cannabis-infused oil can be ingested in a variety of ways. Once you’ve created the product, it can be used as a cooking ingredient for any recipe—minding that most baked goods work best with butter. However, one thing to consider is the temperature of the dish you’re preparing—heating the marijuana butter or oil to temperatures exceeding 245 degrees Fahrenheit will burn the THC. For a more simple application, the butter can be used as a spread on toast or even just dosed orally by itself. Some choose cannabis-infused oil as a medicinal ingredient in topical salves, lotions, and ointment, as it can be absorbed through the skin once it has gone through the decarboxylation process.

Wolf places herself in the last category, but she admitted that her heart is with the hippies. She seemed troubled by the men of the Trichome Institute. Though they were obviously “passionate” about cannabis, she worried that they were a marketing operation. “ ‘Budtender’ classes online!” she moaned. She especially disliked a plan to regularize the grading system for cannabis. “To me, it’s like picking a baby,” Wolf said. “Like saying, ‘Well, you definitely want your baby to be blond, but maybe with green eyes.’ It feels so removed from the community aspect of this business. It’s making it soulless.”
Topicals enter the skin and body tissues and allow for direct application and relief of affected areas for allergic skin reactions, muscle strain, inflammation, swelling, etc. Both THC and CBD have been found to provide pain relief and reduce inflammation – but do your research on your particular condition to find out what would work best for you – and, as always, experiment slowly.
In regard to health, there are federal standards in the Occupational Safety and Health Guideline for permissible workplace exposure for n-butane. The recommendation is no more than “800 parts per million as an eight hour time weighted average.”  Although you’re probably not blasting butane for 8 hours at a time, it is important to know how to be safe around this gas. Butane exposure toxicity includes temporary and long-lasting symptoms like hallucinations, irritability, social withdrawal and central nervous system damage, according to the same federal report. Limit your exposure and be smart.
While summer is over and most people are trying to drink the warmest drinks that they can get their hands on. However, there are some that like to drink lemonade no matter what time of the year it is, warm or cold! This recipe is a great one for cannabis lemonade, using Everclear. Most of the alcohol should be burned off in the extracting process and you can extend the time slightly to make sure that you’ve burned off all of the alcohol.

You also need to understand the quantity and how to deal with it when making edibles. For example, let's say you're doing a simple boxed brownie recipe that calls for a third of a cup of oil. A quick fix would be just replacing that with a third of a cup of canna-oil. However, if you do that and you don't understand the potency of that oil, you can't say how many milligrams of THC are in each brownie—you might actually overmedicate that brownie.

 After bananas are battered, place them in the very hot oil and let them sizzle and get yummy until they turn golden brown in color. Leave them to cool on a plate with 2 paper napkins to soak up any excess oil. Once cooled, add a little more pizazz and sprinkle them with sugar and cinnamon. Or if you’re in the mood to be really naughty, serve with ice cream and indulge yourself in a banana sweet stone.

Wolf learned about food at friends’ homes and on vacations, which featured pit stops for roadside delicacies like fried apple pies. After college, at N.Y.U., she ran a catering business, then studied at the Culinary Institute of America, where her nickname was Noodles. She worked in several Manhattan restaurants, including the River Café and a small Upper East Side place called the Wine Bistro. In 1980, she met Bruce, who turned her on to food styling, the art of preparing food for photo shoots. She started doing freelance magazine work, writing recipes for Self, New York, and Mademoiselle, then moved to the parenting magazine Child, where, for nineteen years, she wrote a monthly column on family-friendly recipes.
Start by preheating the oven to 350F. Then, combine the yeast and 3/4 cup of warm water. Let this sit for about five minutes to activate the yeast. While this sits, in a separate bowl, combine the salt, gluten free flour blend, and the baking powder. Whisk together until well combined. In the dry mixture, make a small well and add the yeast mixture, the olive oil, and an additional 1/2 cup of warm water before stirring well with a wooden spoon. Using more olive oil, coat a baking sheet and place the dough in the center. Working from the middle, press the dough outwards in to a circle. You want it to be around 1/4 of an inch thick. Place the dough in the over for about 25 minutes or until it begins to lightly brown.

A graduate of the Culinary Institute of America and current contributor to The Denver Post and Cannabis Now, Laurie Wolf is the founder of Laurie & Mary Jane — a website that sells products made with medical marijuana. According to Publishers Marketplace, she is currently putting together a cookbook titled My Cannabis Kitchen: Recipes for Modern Marijuana Cuisine that will include a guide to edibles made from medical marijuana. Published by Quarry Books, the cookbook does not yet have a release date.


Melissa Parks, a classically trained chef who once worked in research and development for General Mills, is now the executive chef of Las Vegas-based edibles company Vert. She once orchestrated a dinner where she paired tokes of cannabis with dishes that complemented their terpenes. She married a particularly earthy strain called Bio-Diesel (“It had smells of when you drive into a forest over dirt with pine needles”) with a cocoa- and coffee-crusted pork tenderloin in sour cherry beurre blanc.
It’s nearly impossible to ingest a lethal amount of marijuana. But people can do dangerous things while under the influence. In one notorious case, in 2014, a nineteen-year-old man jumped off a roof in Denver after eating a pot candy given to him by friends. This and other events prompted the state of Colorado to run a campaign called “Good to Know,” aimed at tourists and others whom Andrew Freedman, the state’s director of marijuana coördination at the time, called “the marijuana naïve.” The Dowd column “was our best possible public-education campaign” about the dangers of overconsuming, Freedman told me. The state has since changed its packaging rules, mandating that products like chocolate bars be split into clearly marked doses of ten milligrams.
Edibles can be made using nearly any cannabis product; buds, trim, kief, solventless hash, solvent-based concentrates, or reclaim. we have even used the washed trim from an ice water hash extraction to make edibles. Just note that the quality and potency of your starting material will play a large roll in the strength of your edibles. Thus, edibles made from cured, ground buds will be significantly stronger than the same batch derived from already-been-vaped (ABV) buds. Be mindful of whether your starting material is indica, sativa, or hybrid so you can anticipate the effects it will induce. You can also seek out starting material with a specific cannabinoid profile, i.e. selecting the ratios of THC and CBD that induce the desired effects and are effective in treating your symptoms or ailment. Note that CBD-only edibles will be non-psychoactive, whereas THC-rich edibles are very psychoactive. If you only have access to high-THC starting material and you seek relief without the psychoactivty, we recommend juicing raw cannabis.
If you are a regular edible consumer or dabber and have a high THC tolerance, you can increase the potency per serving by using less butter. If you mix one gram of BHO with 70 percent THC potency into 1/2-cup butter (48 half-teaspoons), each serving has 14.6mg THC.  If the same 70 percent potency BHO is blended into 1/4-cup butter (24 half-teaspoons), each serving would have 29.2mg THC — making an extra-strong dose.
Andrea Drummer, Le Cordon Bleu graduate and owner of L.A.’s Elevation VIP, offers home cooks a chance to step up their cooking game by treating cannabis infusions like the culinary art that it truly is. In her cookbook, she explains the nuances of flavor profiles in specific strains and ways to pair them with food. For readers interested in elevating their dishes and bringing a touch of fine dining into kitchen, this cookbook will not only deepen your appreciation for an excellent dish, but also challenge you to improve your skills and techniques.
Since this recipe is designed to be pretty stoney, your first step is to heat up your THC oil in a medium sized pan over low heat. Add in your keif as well and let it simmer. Never let the mixture boil, as you’ll lose precious THC to the heat. Allow to simmer for about ten minutes, stirring constantly and keeping an eye on it. You can add more keif in if you want or if you’d prefer a less strong end result, you can substitute normal olive oil for the THC oil. Remember that eating you cannabis effects you differently then smoking it and you should know your tolerance before making your edibles too strong.
THE WHY This seems to be the step where many recipes differ; some call for butter heated in a crock pot while others call for honey heated on a hot plate…who is right? Nearly all of these recipes will ‘work’; however, our goal is NOT to make oil with the most aggregate THC possible, but rather oil with most amount of available THC for your body to absorb. Thus, we are going to select the best inputs for increased systemic bioavailability i.e. the same amount of THC is absorbed more efficiently and thus feels stronger.
With 4/20 around the corner and more legalized recreational marijuana than ever before, both heavy stoners and first-time tokers are asking the same question when it comes to weed in the kitchen: What is the difference between cannabis oil and marijuana butter? While they do have a lot of similarities, confusing the two can have serious consequences—getting uncomfortably stoned, ruining a pan, or even wasting your weed. To truly understand their unique and similar qualities, we need to look at how they’re made, how they’re used, and where you can get them.
Cooking with kief is a joy. Its fine texture allows it dissolve almost instantly in warm (and sometimes even cold) liquids and other ingredients like mayonnaise, yogurt, sour cream and more. Hash can be a little trickier. It can come in many textures from dry and crumbly to sticky and putty-like. Dry hash can be sent through a small food processor or coffee grinder to turn it into a fine powder. You can even use a mortar and pestle for this. The sticky variety is best heated in a liquid until it dissolves. Even so, hash can sometimes leave a slight gritty texture, which is why when given the choice, I choose kief. Learn more about cooking with hash and kief here.
You also need to understand the quantity and how to deal with it when making edibles. For example, let's say you're doing a simple boxed brownie recipe that calls for a third of a cup of oil. A quick fix would be just replacing that with a third of a cup of canna-oil. However, if you do that and you don't understand the potency of that oil, you can't say how many milligrams of THC are in each brownie—you might actually overmedicate that brownie.
 Fill the cupcake tins with the batter about 2/3 of the way full to leave room for your THC treats to fluff up and be pretty. Put them inside the oven and let them hang out in there for about 17-20 minutes or until completely cooked in the middle. (Poke a toothpick in the middle of the cupcakes to check, if the pick comes out clean with no batter then they’re done) When they’re finished in the oven let them sit for 5-10 minutes to cool. Now it’s time to hand out these yummy marijuana chocolate cupcakes and get couch locked. You says you can’t have you cake and get high too?

Our products have intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of cannabis infused products. For use only by adults twenty-one and older. Keep out of the reach of children.
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