“I tell people that they need to soak the cannabis in distilled water for at least 24 to 48 hours just to take out the impurities and to remove the chlorophyll,” Jeff says. “And I teach people how to blanch it to take out even more of the taste and more of the impurities, so you’re working with a really fine product that you’re going to infuse into your butter or oil.”
I followed Wolf into a back room, where Mary was at work, wearing a green apron decorated with the Laurie & MaryJane logo. They’d been hired to provide the desserts for a cannabis dinner party, and Mary was testing some miniature pumpkin pies. She pulled a baking sheet full of pies from a cooling rack. “I used one of Laurie’s recipes from the Cannabist,” she told me. “We’ll have to taste it to see if the flavor is right.”
Just some of the cannabis culinary techniques you will learn include the correct cannabis oil breakdown, decarboxylation, the benefits of infused butter versus oil, how to store your infusion, and how to make cannabis calculations when cooking. Each week offers appetizers, entrees, and desserts. My 420 Tours provides portioned ingredients and you can take your freshly-made goodies to go!

Any recipe that calls for butter or oil can be substituted with cannabis-infused coconut oil. The one thing to keep in mind when cooking with cannabis infused oil is to keep the oven/stove temperatures at or below 300°F. As temperatures begin to exceed 315°F, you risk inadvertently vaporizing your precious cannabinoids. If a baking recipe calls for a temperature of 350+°F, we recommend baking at 300°F and extending the baking time accordingly (even if that means 30+ minutes longer).
Place egg yolks, remaining 1/4 cup sugar, and salt in a small bowl and whisk until egg yolks are thick and pale yellow.  Whisking vigorously to prevent the eggs from scrambling, whisk in about 1/2 cup of the warm milk mixture.  Continue whisking in milk mixture, about 1/2 cup at a time until it is all incorporated..  Return to heat and cook over medium low stirring constantly, until it starts to thicken.  Do not boil, mixture should only reach about 185 degrees F (if you have a thermometer, if not heat until very hot).  Remove from heat, place in a bowl, cover and chill in the refrigerator until very cold, at least 6 hours.
A true stoner bakesale just wouldn’t be complete without the cupcakes! Cupcakes make a great all in one dessert bite and you’re sure to be amazed by just how delicious they can be with an added touch of canna-flour for an elevated kick that’s much more exciting than your grandmother’s recipe. These light and fluffy little cakes give you more than just a sugar high and you’ll be reaping the benefits of your baking in no time.
One of the newest ways people are enjoying cannabis is by combining it with cocktails and mocktails. This is especially popular at dinner parties in the any states where cannabis has recently become legal for recreation. But, with a strong taste and a particular method of infusion necessary, beginners may not know how best to make cannabis cocktails. This book has a collection of 75 cannabis drink recipes by “The Cocktail Whisperer” Warren Bobrow. It also includes a full history of cannabis as a social and medicinal drug. You will find recipes not only for cocktails but for shrubs, bitters, butters, oils and even coffee, tea and milk-based drinks for the morning hours. This is a really fun book for anyone who loves drinks and cannabis.

The wake and bake is the most important part of the stoner morning. Without a proper wake and bake, the poor pothead can’t go about their day. So in case you don’t have time to smoke and eat, it’s highly recommended that you eat. But just in case you want to get high while you eat, you can make these super easy wake and bake sandwiches that will fill your stomach and get you perfectly medicated.


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.
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.
Oh the holidays are here again! If you’re celebrating this Christmas stoner style, you’re sure to be looking for some goodies to grace your dinner table on Christmas Day. And if you’re not celebrating Christmas, well… These Gingerbread Cannabis Cupcakes are delicious and you don’t really need a reason to make them. If you like gingerbread and you like cannabis, there’s like a 95% chance that you will absolutely love these cupcakes. No holidays required (although it is that time of year).
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?
Also, if you do plan on straining the milk, you can save what gets taken out of the mix and dry it. Store this mixture to use in edibles later! It’s always nice to have a recipe that reuses ingredients more than once, making sure to get as much benefit as possible from everything. This milk can also be flavored with all kinds of natural flavors! For this season, cinnamon would be absolutely perfect. Of course, try out a bunch and pick your favorite! Enjoy your healthy, delicious hempseed milk!
Laurie & MaryJane’s brownies went on sale in February. They come in packages of five, which sell for twenty to thirty-three dollars, depending on potency. Wolf currently has them in thirty-five dispensaries and has developed new products: an almond-cake bite, a chocolate truffle, and a soon-to-be-launched savory cheese crisp. Ultimately, she hopes to conquer Oregon—and then to try for California. “The dream is to be everywhere it’s legal,” Wolf said, sounding a bit Big Weed herself. “To be the Mrs. Fields of cannabis foods.”

I am the only person I know of who does not recommend you finely grind your weed. I do not understand whay so many people are obsessed with finely grinding the plant material. What you are trying to extract is ON the plant, not in it. The more grinding, the more plant particulate in your food and the yuckier the flavor, IMO. I use a coarse hand grinder or my fingers to break up the plant material, no more.
Weed connoisseur Pilcher (Spliffs 3: The Last Word on Cannabis Culture) deals a gnarly collection of 35 starters, entrees, desserts and drinks, all using the kind of pot not generally found in the kitchen cabinet. Nor is this the type of cookbook that provides a list of suppliers for hard-to-find ingredients. But for the reader with a ready stash, these offerings are served up in a well-researched and easy to digest manner, with plenty of tempting color photos and helpful data such as the suggested amount of cannabis bud per person per meal, based on body weight. The key to being a successful ganja gourmet, it turns out, is to first prepare a smooth batch of either Cannabis Ghee or Cannabis Butter. This allows for easier measurement but more importantly ensures that the psychoactive chemical du jour, tetrahydrocannabinol, blends evenly into the dish. Thus three tablespoons of Cannabutter transform perfectly legal mushrooms into Really Wild Mushroom Sauté and the hopped-up ghee is at the heart of an in-your-face Charas Curry, where it mingles with red chilies, ginger and cilantro. There's a classic brownie recipe, of course, sweetened with honey. (Oct.)
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.
If CBDa is your target cannabinoid you do not need to simmer the High CBD Hash Oil or need to refrigerate it. It can instead be extracted by allowing a mixture of High CBD Hash Oil and canola oil to rest for 1 week at room temperature in a jar with occasional stirring. This method ensures that no heat will activate any cannabinoids and will remain a rawfood. 1 cup coconut oil to 1g High CBD Hash Oil would yield 62.5 mg cannabinoids per tablespoon or about 20 mg cannabinoids per teaspoon. Use the same rule as described above and add non-infused oil to fill out any recipe for oil.
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.

Substitute your marijuana infused butter for regular butter.[9] Unlike with oils, most recipes use small amounts of butter for flavor. You can substitute the entire recipe amount with marijuana butter. If you find that you are not getting the needed medicinal effect, consider increasing the amount of marijuana per stick of butter to a half an ounce. Alternately, you can use a different method of cooking with marijuana.

Here is another cookbook focusing on sweet confections laced with cannabis, but this time taking a more high-end approach. Sweet Mary Jane was written by Karin Lazarus owner of Sweet Mary Jane bakery in boulder, Colorado. Sweet Mary Jane is one of the first legal cannabis themed bakeries in the united States, and focuses on making the highest quality and best tasking baked treats with medicinal cannabis doses in each bite.
I’m also a bit worried about the decarb process. I have an oldish gas oven that is very inconsistent in temperature, it’s impossible to bake a cake in it due to temp fluctuations and areas that get hotter than others. This doesn’t seem like a wise move for decarboxylation as I’ve read that temperature fluctuations can lead to an inconsistent/low THC content?
I make herbal oils for lotions etc, massage oils. I use a Mason jar, or Ball Jar to heat the oil. They are tempered and won’t crack. The direction here are pretty accurate. The slow cooker method is probably the easiest.,. less over heating and doesn’t need watching over every hour. you have to experiment. The butter is easy, but again, you have to decarbolize and stand over so it doesn’t burn. I just prefer to roll and smoke. I am also in my 60’s and have been smoking since I was 14. My dad moved the family to MIami in 68. It was one big party every day. Hard not to be caught up in other drugs that were everywhere.
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