Bake + get baked all holiday season with this special gift set featuring The Happy (happy!!!) Holiday Pot Cookie Cookbook by Dr. Seymour Kindbud and a trio of cookie cutters. Take your holiday traditions to a higher place with 25 recipes for tasty edibles in the form of sugar cookies, marble brownies and Mexican wedding cookies. A can’t-be-beat recipe for Ganja Butter, the cornerstone of all cannabis cooking, ensures that your sweets are equally delicious and mind alt...

Hi my question is different but j hope you can answer it. I have a slow cooker that I let someone borrow to make butter in. It has been washed. Is it ok to use to cook my regular family meals and potluck foods without worry of left over residue interfering. I would hate to bring something to a potluck or my young children and they have marijuana in it.

A slow cooker is my favorite way, but you could also infuse on the stovetop in a double boiler (it just takes more babysitting). If you are going to buy a slow cooker temp variables are good to have for sure. I like the Hamilton Beach Stay and Go slow cooker because it clamps closed so you don’t get any kitchen odor while cooking. An Instant Pot on the slow cooker setting is also great and is versatile for other things (does the work of 8 or 9 different appliances) and also no odor while cooking.
Sayegh knows that THC in the kitchen has an image problem outside of the cannabis world. People dismiss it as a gimmick, something just for mega-stoners, or an opportunity to rip people off. Even Sayegh’s family balked at his career path. They weren’t thrilled when he dropped out of college. They were double un-thrilled when he remade himself as an infused-food gourmand. His mom booted him from the house and told him to stay away from his little brother. But even they’ve come around.
Mary only recently told her family in Oklahoma about the new turn in her career. “I was so nervous,” she said. “I felt like I was coming out to them.” She was surprised to learn that they were curious about the medical uses of cannabis. One relative, who has chronic pain, started taking a Laurie & MaryJane brownie instead of painkillers to help him sleep. (He got his doctor’s approval.) Another uses their infused coconut oil to treat his aging dog’s epilepsy. (He mixes it with dog food.)
Yippy!!! I am new to it but CO2 Hash/Kief is the best thing ever. It took a few hours to process all the shake but I had a lot. I actually used finer micro first 70 micron (high quality), then 90 micron (2nd grade), I stopped there but maybe should have done 120 for cooking purposes. The trim was a bit on the drier side and was blended in a blender first. If you can imagine I had family growing organic medicine then throwing away the trim for five years before I stopped them!
Have all equipment ready because you have to move fast to make candy. Drop your water, corn syrup, and sugar into your saucepan and cook on high until the sugar dissolves. Now drop to medium heat for 15 mins then check with the thermometer until you reach 300 degrees Fahrenheit. Now remove from heat and add your drops of green food coloring, canna oil and peppermint flavoring. Pour your liquid into the pan and let it cool. Once it is semi-hard, use your molds or scissors to cut it into your desired shape. If you have used a half ounce of weed in your oil, cut into 14 or 28 pieces the size of a jolly rancher. Now toss the pieces into the pan buttered with canna butter or oil and get them nice and greasy. Next, take your baking dish and cover it in powdered sugar. Take the greasy candy pieces and roll them in the powdered sugar. Next, insert the lollipop sticks and let your candy harden. Now you have weed lollipops with the appropriate doses. Each lollipop is a bowl of smoked weed. Use this simple recipe and you will impress your friends and have a great way to enjoy the effects of marijuana without smoking, and without having to eat cookies or brownies. Even though it’s sugar, you will tend to take in fewer calories with candies than with baked cookies.
The complete culinary world becomes much more exciting when cooking through the eyes of a stoner chef, and canna-olive-oil in a must in a pot head’s pantry. All you need is a bottle of olive oil and of course some sticky-icky and there’s really no limit to what high foods you can make. Savory, sweet, tangy, you name it and canna-oil will help you put a potent touch on it.
Melt the cannabis butter in a small saucepan over low heat and blend in remaining ingredients. Stuff the turkey and/or season it with salt and pepper, if desired. Make a small incision in the skin of the turkey. Force a finger through the slit and break the contact between the skin and the meat. Using a meat injector, squirt half the butter mixture under the skin. Cook the turkey according to your favorite method, basting it with the remaining butter mixture every half hour until it’s done. We cooked it on a Traeger grill and it was juicier and more moist than any turkey I have ever had before.
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?
The ongoing mission with The Marijuana Cookbook is to collect and print recipes that offer edible alternatives to smoking MMJ, as smoking does not fit into everyone’s lifestyle. The Marijuana Cookbook will include recipes and directions on how to prepare a variety of medibles from soups and salads to main dishes and deserts – and everything in between.

This is my new Bible... This is the most comprehensive cookbook I've ever owned. I have all of Cheri's books, and they never disappoint. The Eggs Benedict was my first choice to prepare.... heavenly is all I can say. The directions are simple and easy to understand. The cannabis butter and cannabis oil recipes are on point. I have made my own for years, but those methods are now subject to change. The Hemp Hummus and Ganja Guacamole are excellent as well. I make medicated goodies for a local women's group once a month, and I'm going to use this cookbook to wow them... I can't encourage you enough to buy this book. Well written, easy to read, simple instructions, and you don't need to buy special tools or appliances. I love this new book, and can't wait for the next! This will be your favorite cookbook if you believe in the effectiveness of cannabis in your life.
Marijuana-infused edibles are an enduring classic in the world of cannabis; especially popular among those who need a smokeless option for consumption. Since PA state law only allows production and sale of cannabis oils at this time, we receive many inquiries about cooking edibles with concentrates. In addition to state law limitations, determining your dosage can also be challenging when baking with cannabis flower, whereas with concentrates it can be measure a lot more accurately.
Before learning about ways to make marijuana your go-to herb in the kitchen, find out whether it’s legal in the state you’re in. Currently, medical marijuana is legal in 30 states and Washington, D.C., while eight states and the District of Columbia have legalized it for recreational use. Thirteen states, however, have decriminalization laws in effect, so make sure to know what the legalities are where you live first.
This is my new Bible... This is the most comprehensive cookbook I've ever owned. I have all of Cheri's books, and they never disappoint. The Eggs Benedict was my first choice to prepare.... heavenly is all I can say. The directions are simple and easy to understand. The cannabis butter and cannabis oil recipes are on point. I have made my own for years, but those methods are now subject to change. The Hemp Hummus and Ganja Guacamole are excellent as well. I make medicated goodies for a local women's group once a month, and I'm going to use this cookbook to wow them... I can't encourage you enough to buy this book. Well written, easy to read, simple instructions, and you don't need to buy special tools or appliances. I love this new book, and can't wait for the next! This will be your favorite cookbook if you believe in the effectiveness of cannabis in your life.
“It depends on if you’re in a state where you can legally access it, or if you’re in a prohibition state,” says McDonough. Most cookbooks and guides provide a way to evaluate the quality of your cannabis and give it a ballpark THC percentage, which will help the home cook calculate it. “It’s better than nothing, but it’s still not very precise,” she says.
Have all equipment ready because you have to move fast to make candy. Drop your water, corn syrup, and sugar into your saucepan and cook on high until the sugar dissolves. Now drop to medium heat for 15 mins then check with the thermometer until you reach 300 degrees Fahrenheit. Now remove from heat and add your drops of green food coloring, canna oil and peppermint flavoring. Pour your liquid into the pan and let it cool. Once it is semi-hard, use your molds or scissors to cut it into your desired shape. If you have used a half ounce of weed in your oil, cut into 14 or 28 pieces the size of a jolly rancher. Now toss the pieces into the pan buttered with canna butter or oil and get them nice and greasy. Next, take your baking dish and cover it in powdered sugar. Take the greasy candy pieces and roll them in the powdered sugar. Next, insert the lollipop sticks and let your candy harden. Now you have weed lollipops with the appropriate doses. Each lollipop is a bowl of smoked weed. Use this simple recipe and you will impress your friends and have a great way to enjoy the effects of marijuana without smoking, and without having to eat cookies or brownies. Even though it’s sugar, you will tend to take in fewer calories with candies than with baked cookies.

Creating cannabutter or cannaoil at home is a simple process no matter which oil you choose. The trickiest part can be getting the ratio of oil to bud just right. A common canna oil ratio is 1 cup of oil to 1 ounce of ground marijuana. For cannabutter, your ratio would be 1 pound of butter to 1 ounce of weed. Although widely used for many years, the need for so much cannabis in your recipe is primarily due to the high cannabinoid loss that comes with attempting to decarboxylate (or activate) during infusion. An ounce of flower testing at 18% THCa decarbed in your Ardent Decarboxylator will yield approximately 5,040mg of THC!
Extracts, or concentrates, are exactly what they sound like—products with high levels of THC that are made from cannabis by a number of methods, from sifting buds to isolate cannabinoid-rich trichomes,to supercritical CO2 extraction, which uses carbon dioxide at very high pressures to pull cannabinoids from the plant. (This professional technique is a popular way to decaffeinate coffee.) There is a dizzying array of extracts available, as well as ways to consume them, from vaporizing to smoking them atop traditional bud. And some have found their way into the kitchen.
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect midnight munchie or just to take dinner to a higher level.
She decided that she could do better. At home, she came up with a recipe for infused almond bars, using the powerful taste of the almond extract to mask the taste of marijuana. “They had the texture of a thick sugar cookie,” she told me. “Crisp on the outside but chewy on the inside, with sliced almonds on top.” They contained a hundred and forty-five milligrams of THC. She sold them to local dispensaries, where they were a hit. The only complaint: even the heavy users were getting too stoned. You were supposed to eat only a fraction of the bar. “People would say, ‘They’re too delicious. I couldn’t stop eating it!’ ” Wolf said.

I have a medical cannabis syringe 1 ml of pure concentrated Indicol B Pure Oil that I want to infuse into no cook fudge. CANNABINOID POTENCY: THC-A: 7.90mg (0.79%), THC: 811.90mg (81.19%), About 82% THC. Have been searching internet and there are no recipes using this type of oil. (initial use was to vape in concentrated cartridge) I am new to this and have a few questions that I can not find answers to. 1) This oil does not have to be heated to “decarb” because the oil has all the THC has all been delivered? 2) For dosing I would like to have the average 10-15 mg thc dose per piece. I have no idea how to divide 1 ml into 15 mg doses or how much to use of this syringe. The online calculators all use cannabutter and leaf ratios. Figured the pure oil would be easier. The more I look the more links I go to and the more confused I get. 3) Stirring this oil in thoroughly will incorporate it evenly and on average each piece will have the same amount of THC?
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.
Alternately, you can do your straining through cheesecloth. Use multiple layers for more filtration. Put your cheesecloth over the top of a large mixing bowl. Secure the sides with a rubber band. Pour the mixture into the bowl. If you can get cheesecloth, this method is often preferred because you can filter more at a time than you can with a coffee strainer.
Full article reprinted with permission from America's Test Kitchen. The piece originally appeared online at the Cook's Science website. Author Andy Wright is a writer based out of San Francisco. Her work has appeared in The New York Times, Matter, Popular Mechanics, Atlas Obscura, Pacific Standard and other publications. She is the former deputy editor of Modern Farmer. Learn more at her website, Twitter and Instagram.
Hugh! I am so glad to have found you! I have been smoking herb for 37 yrs but am asthmatic and recently my lungs got so bad I HAD to give it up! After my lungs improved I researched how to make oil with herb but some of the instructions make no sense to me – wash the herb, dry it (or put it in a dehydrator?), wash it again, then roast it: all before cooking it with oil, in a special contraption, for 18hrs??? I consider myself a quick study & good cook so I combined a bunch of methods, took advice from some of the comments, simplified it & tried the following: I cleaned it (I buy it on the stalk with seeds in, leaves removed); chopped it in a coffee grinder – just like I would before rolling, fine but not powdery – roasted it on a cookie sheet in my oven at 250 for 1hr; put it in a glass bowl with coconut oil at a 1:2 herb to oil ratio; returned it to the oven & continued heating it at 250 for 2hrs. After it cooled I strained it using cheese cloth & used some in baking, some on crackers, some mixed with peanut butter. I found it best in the baking. I am currently living in the Caribbean and – after years of searching – finally found a grower/seller who provides me with very good quality herb at a great price (VERY hard for a non local to get). Pure coconut oil (commercial, not organic) is a helluva lot cheaper than butter here and I am on a tight budget so I am happy with this this combination/method. Also, the amount of herb that I would have smoked in 1 day made enough baked goods to last me 10 days!!! SO MY QUESTION, after all that (LOL) is, do you think I need to roast the herb before putting it in the oil? The above recipe doesn’t call for it but it does call for much more cooking time of the oil – and doesn’t mention oven heating, which I find easy. Alternatively, do you think I could cut the oil heating down to 1hr? I know absolutely nothing about science and I would like to make the process as efficient as possible. I guess it would be easiest to chop the herb, stalk seeds & all, but how would that affect the taste & potency? With my described method there was almost no smell when it was roasting alone or being heated with the oil, and no herb taste in the baked goods. And another thing: back in Canada a guy I used to buy herb cookies from told me to eat something small (like a 2nd, non-herb cookie) 15-20 minutes after ingesting as it would jump-start the high. I find this to be true but am wondering if it just works because I believe it will? Do you know anything about that? Lastly, I found that my baked goods didn’t fully kick in for 45mins – 1hr but the high lasted 4 – 6hrs. Thanks so much for any input you may have! 🙂
×