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.
 In a large saucepan combine the sugar, corn syrup, salt, and water and cook on medium heat bringing it to a boil. Make sure you rememeber to stir frequently so nothing burns. After all the sugar is dissolved it’s time to mix in your peanuts. Be sure to check your handy dandy thermometer and cook until the temperature reaches 300 degrees. Remove from heat and immediately mix in canna-butter the star of the show, and baking soda. Then put the entire mixture onto the cookie sheet.
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.

Thank you so much. I’m pretty creative and enjoy making my own lotions, soaps, etc., so this is really a super fun thing for me to do. I’ve been making vape liquid with PG & VG, but it hasn’t been super strong. I’m having surgery next week and will not be able to vape at all so I’m trying to produce a more concentrated and THC-packed oil I can use sublingually. And I prefer not to use alcohol. The dispensary nearest me does not have oils available as of yet.

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.
You must be 21 years of age to attend our experiences. Please make sure to bring your non-expired ID, or State issued License. Temporary IDs cannot be used to validate entry into dispensaries and/or grow facilities. Non-US Citizens must present a valid passport to enter cannabis businesses. These are the rules of the Marijuana Enforcement Division.
Wolf gave me a preview of the meal: marijuana-free chicken Marbella and couscous, paired with infused sides and appetizers. The dishes had been set out on a sideboard. Next to each one was a card with the potency level noted in calligraphy: “Stuffed Mushrooms, 5 mg THC each.” (Five milligrams of tetrahydrocannabinol is about the equivalent of a few puffs from a joint.) The secret to cooking with cannabis is fat. THC, the main psychoactive ingredient, bonds to fat molecules when heated. There are high-tech ways of doing this, but Wolf prefers to do it “the old-fashioned way, with good butter and good oil.” Her cookbooks always begin with recipes for what she calls canna-butter and canna-oil.

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?
First, use a coffee grinder to turn your herb in to a fine powder. As always, the drier the herb, the better. When the herb is ground up, add it in to the crockpot and add the glycerin. It’s best to use a crockpot that has a “Warm” setting. If the tincture is boiling, more THC will dissipate, creating a lesser effect with the end product. Leave the tincture on warm for 24 hours. Stir it occasionally. You can also test it but BE CAREFUL! Glycerin holds heat in and gets extremely hot! Don’t burn yourself.

Cons: Users report that topical solutions infused with cannabis are short lasting and not effective over a prolonged period in comparison to edibles or tinctures. Coconut oil is pure fat so application is greasy and users should be cautious to come in contact with clothing or bedding reduce stains. Some symptoms, like internal pain, may not be reduced by topical use.
Process: With burner heat on Low combine 2 cups water, 1/3 cup coconut oil and 1 gram High CBD Hash Oil into a medium saucepan. Keep the heat below bubbling as to keep all cannabinoids available for consumption. Heat gently for 30 minutes, stirring occasionally as the hash oil dissolves into the oil. Place saucepan in the refrigerator or transfer contents into a large enough dish to contain the water and oil and place in fridge. Allow oil to harden and rise to the top of the container (overnight is perfect). Remove hardened oil from water and dispose of water. You now have 1/3 cup of CBD infused coconut oil.
Another reason to use this technique is without water in the mix, the plant material tends absorbs too much of the oil.  This means usable product is going into the trash, a problem that’s reduced when adding water.  The increased liquid volume also gives cooks the option to add more plant material in order to make more concentrated infusions if they wish.
Heat up your grill on low/medium heat and cut your peach in half. Coat the fruit with the cannabis coconut oil that you have and sprinkle cinnamon over the halves. Put a piece of tinfoil on the grill and once it is warm enough, place the peaches on for about five minutes. They should be warm but not too hot. If they get too hot, they will turn to mush so be careful to keep an eye on them. While the peaches are grilling, you can quickly gather the ingredients for the balsamic vinaigrette. Put all of the greens in a large bowl and top it with the blackberries.
As always, you first preheat the oven. This recipe calls for the oven to be set to 375 degrees. Grab a mixing bowl and mix in your sugars and the cannabutter, mixing them together well. Add in your eggs, pudding mix, and vanilla. Stir everything together until the mixture is creamy. Mix together the flour and baking soda and gradually add in to the mixing bowl. Stir everything together well (use a mixer if it makes you more comfortable). Then, proceed to stir in the chocolate chips. Measuring them out by the teaspoonful, place the cookies on to an ungreased baking sheet (Or you can grease it with some cannabutter to give the cookies an even stronger effect). Bake the cookies in the preheated oven for about 11 minutes or until they are lightly browned. Allow the cookies to cool before serving and enjoy your new twist on an old favorite!
You deserve better than a limp joint and leftover pad Thai eaten by the light of the fridge. Live a little. Take that ganja and infuse it into butter, oil, milk, and sugar, and fuck around a bit. We're not talking boxed brownie mix; we're talking about a full-fledged gastronomical ball-out—apps, entrees, desserts, even some cocktails—that'll get you high and appease your munchies. Two birds, one stoner.
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.
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!

A communal dessert table of assorted cookies along with homemade chocolate, strawberry, soy and almond milk, and ice creams, mousses and sauces for for dipping. The cookies and sauces are both infused with CBD, a cannabinoid that many believe reduces the effects of THC, which Sayegh say he uses to help “balance people out at the end of the night”. Photo by Henry Drayton courtesy of The Herbal Chef.
Turn your love of cooking and cannabis into an art form and learn how to make delicious cannabis-infused meals! Located at a fully-equipped cooking school, professional chef Patrick Bailey will guide you in the sophisticated art of cooking with cannabis. Learn everything you need to know about cooking with cannabis during this 2.5 hour, hands-on cannabis cooking class.
Many people know to decarboxylate cannabis in the oven first, but it’s worth noting here for anyone who doesn’t know or doesn’t see the point in doing so. You can skip this step and add your raw cannabis to the slow cooker to decarb in the oil, but you might find that this longer oil soak simply worsens the taste of your cannabis oil. It’s also more difficult to control the temperature in a slow cooker and you risk burning off essential cannabinoids, but in an oven, you can set the temperature low and keep it steady.
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