Once you’ve tried any type of edible, chances are good that you’ll become a convert.

In fact, people who use cannabis primarily for medicinal reasons often switch to edibles and give up smoking completely, because they can get just as much pain relief (and get just as high or even higher) without the coughing and without the mess.

And it’s hard to imagine anyone turning down a pot brownie (or three), even if they love the social aspects of smoking up.

Edibles are available in any dispensary in any legal state, but they’re expensive. It’s much cheaper and more satisfying to make your own since you can control the dose (and make more whenever you need to). The only real drawback to making edibles at home is the time it takes to prepare cannabutter or canna oil for a new batch of desserts or candy, a healthy salad dressing, or a great savory dish.

That’s right. There’s a lot more you can do with pot than just make a terrific batch of brownies. Weed-infused cooking oil gives you an entirely new cannabis cooking canvas to work with.

Even better, you can make a large batch of oil to have on hand for regular meal preparation, or just to use when you’re entertaining appreciative friends. It doesn’t spoil for a year (particularly if you refrigerate it), which means spending just a few hours in the kitchen making the oil will set you up for quite a while.

Here’s how to make cannabis cooking oil.

Decarbing Your Weed

As you probably know, marijuana must be either burned or heated in order to activate its THC, CBD, and other cannabinoids. You don’t have to worry about that when you smoke since the temperature that your pot is exposed to takes care of things just fine.

But when you’re going to be mixing or infusing weed into food or liquid, you have to make sure the cannabinoids are activated; otherwise, you’ll miss out on all of the psychoactive or medicinal benefits. That process is called decarboxylation, or “decarbing” for short. It’s very easy to do and takes less than an hour. You could just let the cannabis heat during the infusion process, but that won’t do as complete a job as decarbing it.

First, take your bud and break it into tiny pieces, about the size of a grain of rice. Don’t finely grind it, though, since that will increase the likelihood that it will burn during the process. Just break it up by hand.

Spread it out on a baking sheet covered with parchment paper or crumpled aluminum foil (so it won’t stick to the sheet and burn). Then put more parchment or tin foil on top, and bake it for about 45 minutes at 220°. It’s done when the pot is golden brown; take it out of the oven and let it cool before using it. If you want you can keep it for months (if stored properly), or you can use it right away to make your canna oil.

Types of Oil

Cannabis cooking oil is really just regular cooking oil that’s been infused with weed. It’s best to use oil with high-fat content since fat is what absorbs the THC and makes the oil more potent. Several types of oil work best for our purposes.

• Coconut oil: It’s very good for your health and contains the most saturated fats of any cooking oil, so it’s the number-one choice for making canna oil. However, it has a distinctive taste that may not mix well with all foods.
• Olive oil: This is the healthiest type of oil you can use (just ask anyone on a Mediterranean diet, they’ll talk your ear off about its benefits) and the second-best for infusing maximum amounts of THC.
• Canola oil: It doesn’t have as high fat content so it won’t absorb quite as much THC (or CBD), but it will still do the job very well. It’s also tasteless so it works well in all foods, and it has the highest “smoke point” so it’s better than coconut or olive oil for frying or sautéing.

Some people prefer avocado oil or peanut oil because of their natural flavors and they’re fine to use, they just won’t be quite as potent. You can also use your decarbed flower to make cannabutter for cooking if you prefer.

Making Cannabis Cooking Oil

Proper dosing is always a concern with cannabis, and that’s not any different when making canna oil. However, you can run into an issue using online calculators that purport to help; you’ll have to know the percentage of THC in your weed in order to come up with the right formula. If you buy at a dispensary you’ll have no problem using a calculator, but the last time we checked, dealers don’t usually put that information on your baggie. You can “guess” that the potency is 10%, but that will be way off if you’re using a strong strain with 20% (or more) THC.

The easier thing to do is to start out with a small batch using an easy and common recipe. After you’ve used the oil and judged its potency, you can then adjust your dosing before making a bigger batch for long-term use.

Three other things to know before we get to the recipe:

• You’ll want to grind your decarbed bud before using it, but don’t grind it too fine. If you do, some of the plant material will pass through your strainer or cheesecloth, and you’ll end up with slightly-gritty and nasty-tasting oil.
• Don’t boil the oil while infusing it, because that will cut down on potency. Slow and low is always the best.
• This recipe is designed for use with potent pot. If your bud isn’t high-quality cut the amount of oil in half so that you’re using a one-to-one ratio.

Here we go. Be aware that this will be a bit smelly.

1. Mix one cup of decarbed cannabis and two cups of your preferred cooking oil in the top half of a double boiler, with at least two inches of water in the bottom half. (You can simply use a regular pot, but that will make it harder to control temperatures.)
2. Cook on low heat for three hours, stirring occasionally.
3. Let the oil cool for 30 minutes, then strain through cheesecloth or a fine-mesh strainer. Discard the cheesecloth; don’t use what’s caught in it.
4. Let the strained oil finish cooling for another few hours, then use or store.

When making a small test batch, you can use smaller amounts of oil and weed in a two-to-one ratio; as we mentioned earlier, if the herb isn’t strong, a one-to-one ratio is more desirable.

If you want stronger oil, repeat the heating and cooling process one or two more times. If you want to use a slow cooker and avoid stirring, let the weed/oil mixture cook on low for three hours and cool it for six hours, repeating the process if you want to increase potency.

Cannabis cooking oil can be used in just about any recipe that calls for oil. Make a salad dressing with it, roast veggies with it, marinate your meat with it, drizzle it on pasta or bread – or of course, make some of those brownies you’ve been thinking about ever since we mentioned them.

The post Recipe: How To Make Cannabis Cooking Oil appeared first on Weed News.

No, gummy bears aren’t just for kids.

They’re small and can be taken anywhere, they don’t melt or leak in your hand or purse, they’re easy to store until you want them, and they come in dozens of yummy flavors.

Oh – and they can be tons of fun to eat when made with cannabis-infused coconut oil, hash oil or cannabis tincture.

It can be hard to find cannabis-infused gummies, even in legal dispensaries. The candies have been banned in many states because of the possibility that kids could get their hands on them. (Some lawmakers support bans under the pretense that edibles “target children” – but that’s another debate for another time.) And in stores where cannabis gummies are available, the dosage is usually extremely low. For instance, in California and Illinois, the maximum dose is 10mg, enough for a good time or for a beginner, but not enough to pack much of a punch.

Do you need better reasons to spend an hour or two in the kitchen, to whip up your own weed-infused gummy bears in your favorite flavors (and dosages)? I didn’t think so.

Let’s make some candy.

For True DIYers

You can make gummy bears with a purchased tincture or cannabis-infused coconut oil; it’s easier and faster. For many stoners, though (oh, did we say stoners? we meant gourmets), preparing the tincture or oil is half the fun. And if you’re using quality flower, it should produce stronger candy while giving you full control over the dosage.

If you’re using dispensary-bought ingredients, just skip to the next section.

Decarbing Herb and Making Pot Tincture

The first step is to take your weed and decarboxylate it (usually referred to as “decarbing”). This, if you’re new to the DIY stuff, simply means you use heat to “activate” the THC that’s in the flower. Otherwise, it has no psychoactive effect.

The simplest way to decarb herb is to crumble it into small grains (don’t grind it finely), put it on top of crumpled aluminum foil spread out on an oven sheet, put more crumpled foil on top, and bake at 225° for 40-50 minutes. Keep an eye on it to make sure it doesn’t burn. Then let the pan and pot cool for half an hour. That’s it! Now, you’re ready to make your tincture.

There’s a time-honored method of making tincture called the “Green Dragon” method. It works great but requires the tincture to sit for a long period of time before you can use it, anywhere from a few weeks to a few months. Most people don’t plan that far ahead, so thankfully you can short-circuit the process.

Grind one ounce of the decarbed weed finely, and put it into a glass jar (like a mason jar) that has a cover that can screw on tightly. Add 10 ounces of high-proof alcohol to the jar – Everclear is by far the best choice if you can get it. Close the jar tightly and shake it vigorously for 15-30 minutes, until the cannabis starts to turn a darker green. Strain it through a tight mesh strainer, and you’re done. (If you’re not in a hurry, the Green Dragon method has you store the jar in a dark place for months, shaking it once a day; the tincture will turn deep green and will be a little more potent when it’s finally ready.)

Your candy will taste better if you make it with hash oil, but many people don’t want to go that route because you have to boil tincture on a stove. It’s a smelly process and it’s touchy if you have an electric range, dangerous if you have a gas stove. There are great machines which will do it for you, but they cost hundreds of dollars. If you want to go the hash oil route, there are plenty of detailed instructions online.

Making Your Cannabis-Infused Gummy Bears

Before starting, you’ll need food-grade gummy bear molds made from silicone. They’re available in a large assortment of sizes and candy shapes and can be found at kitchen stores or on Amazon.

Ingredients:

• ¹⁄₄ cup of your favorite fruit juice (citrus juice not recommended, fruit puree can be substituted)
• 1 tablespoon honey
• ⁵⁄₈ ounces unflavored gelatin
• 3 ounces of your favorite flavored gelatin (red flavors like cherry or raspberry work great)
• ¹⁄₄ cup cannabis tincture (½ cup for stronger potency, but it’s best to start slow here)
• ¹⁄₂ teaspoon vanilla or another flavored extract

Recipe:

1. Mix the fruit juice and honey well. Combine the two gelatins well in a separate bowl, and then add the juice/honey mixture. Whisk until mixed thoroughly. Set aside.
2. Cook tincture on low heat in a non-stick pot, stirring, until thick. Add the vanilla extract and repeat the process, stirring until thick. Add the gelatin/juice/honey mixture to the pot, stir, and cook on medium-low heat for ten minutes or until all gelatin is fully dissolved.
3. Pour the mixture into your gummy bear mold, using a dropper or measuring cup. Refrigerate the mold (and the candy in it) for one hour.

Your gummy bears are ready! They should last a few months in the fridge or a year in the freezer (be sure to store them in freezer bags).

If you’re using hash oil, substitute 5-15 drops of oil for the tincture. If you’re using store-bought cannabis-infused oil (coconut oil is best), substitute ¼ to ½ cup of oil and ½ cup of cold water for the juice, honey, and tincture.

There’s one important thing to remember about these gummy bears (or edibles of any type). Unlike recipes for baked goods, recipes for weed candy and other edibles are “suggestions” rather than hard-and-fast “instructions” – because the correct dosage depends completely on your desires and your tolerance.

It’s best to use less tincture or oil to start until you see how the candy affects you. You can always make another batch with more potency the next time. Also, as with any edible, start slowly; the high can take a while to come on, so be patient. You may want to eat just one gummy and wait a couple of hours, to see how it affects you. (Having regular candy on hand may be a life-saver if you get the munchies but aren’t sure if the candy has fully kicked in yet.)

Finally, as with any edible, make sure these gummy bears are kept safely away from the kids at all times.

The post How to Make Cannabis-Infused Gummy Bears appeared first on Weed News.

As the name implies, cannabutter is a kind of butter infused with cannabis. Although you can buy it premade online or at the store, you should always consider the legal status of marijuana in your state before you purchase it, just to be sure.

According to , depending on the amount of marijuana used and what cannabinoids are in it, the potency and effects of the cannabutter will be variable. Let’s say, for example, that your cannabutter includes tetrahydrocannabinol (THC) as well as CBD. The presence of both cannabinoids can lead to the feeling some describe as being ‘high’ because THC has psychoactive effects.

It is worth remembering that the more cannabis you use, the more potent the butter will be in both its taste and effects. How to make cannabutter? Let’s explore your options.

Decarboxylation

In this from The Art of Weed Butter, Mennlay Golokeh Aggrey explains that before you can make your cannabutter, you need to decarboxylate your cannabis. The process, also known as “decarbing,” is a crucial step. It is what allows the cannabinoids – such as CHD and THC – to activate. It also makes it easier for the lipids in butter to bind to your cannabis, which in turn improves the quality of the infusion.

It’s easy to activate these cannabinoids in your cannabis plant – all you need to do is bake it. Instructions are below, but please bear in mind that these instructions are for recipes that call for half an ounce of marijuana (14 grams). For other quantities of cannabis, the instructions may vary.

1. Preheat your oven to 220 Fahrenheit (95 Celsius)
2. Cut, grind or break apart your cannabis until it is of a reasonably fine consistency
3. Evenly spread your cannabis on the baking tray and place in the oven

The time your cannabis spends in the oven depends on whether or not it’s old, new, wet or recently harvested. Here are some indicative times below:

• If your marijuana is older or considered ‘low-grade’, it needs just twenty minutes to bake and decarb.
• Conversely, if your marijuana is considered new or ‘high-grade’, forty-five minutes is the optimum time frame to allow the cannabinoids in the plant to activate.
• If your marijuana is recently harvested or still wet, you should let it bake for an hour.

Every ten minutes check on the marijuana and stir it to make sure it has not burned. Once it has decarboxylated, you’ll be able to tell by looking at it because it will turn from a bright green to a darker brownish-green.

The Stovetop Method

The most common and fastest way to make cannabutter is by cooking it on a stove. , approved by Bon Appetit Magazine, is based on half an ounce (14 grams).

For this recipe, you’ll need four sticks of butter and two cups of water as well as your marijuana. In terms of equipment, you’ll need a hand-grinder, saucepan, wooden spoon, cheesecloth, and thermometer.

1. First, you’ll need to grind your marijuana to a fine, but not too fine, powder-like consistency. Grind it to the same consistency that you would with any other herb.
2. Then, mix your butter and water in a saucepan at low heat.
3. Once the butter has melted, add your ground marijuana. Mix well and then put a lid on the pan.
4. Lower the heat slightly and let it simmer for four hours. Make sure you stir it every half an hour.
5. Also, frequently check on your mixture to make sure the butter isn’t burning, and use your thermometer to verify that the mixture is no warmer than 180 Celsius.
6. After four hours, strain your butter with a cheesecloth into a container. Let the butter cool to room temperature.
7. Once it has cooled, you can either use it immediately or store it in your freezer or refrigerator for up to six months.

The Slow-Cook Method

TASTE Magazine has also identified another, lesser-known method for you to make cannabutter, called the slow-cook method. Again, this method is for a recipe that calls for half an ounce (14 grams) of cannabis.

You’ll still need those eight sticks of butter, two cups of water, a spoon and a cheesecloth – but this time, you’ll also need a slow-cooker, a bowl, and a sieve.

1. The first step is to grind your marijuana to the same consistency that you would with any other herb.
2. Add the butter and two cups of hot water to the slow cooker.
3. Add the ground marijuana and, again, turn the heat to a lower setting.
4. Mix well, cover the cooker and leave it for between 8-24 hours. The best way to know whether or not the butter has cooked properly is to check the top layer. If it has become thicker and glossier, this usually means it is ready to go.
5. Line your sieve with your cheesecloth and set it up so that it is over the bowl. Pour the butter through the sieve, and let it filter for about five minutes. You should have your butter in the bowl and your marijuana in the sieve.
6. Use your spoon to press down on the marijuana in the sieve to squeeze out the last of the butter-infused cannabinoids.
7. The final stage is to cover your bowl of butter and refrigerate it for at least three hours before use, or overnight. After this time has elapsed, your butter should have solidified into a block.

Wrap your cannabutter in clingfilm and store it in an airtight container. There are two ways you can store your cannabutter. You can save it for up to two months in the fridge or up to six months in the freezer.

Conclusion

Once you have decarboxylated the cannabis, you can create cannabutter for any number of recipes. With your new batch of cannabutter in hand, the culinary world of cannabis is yours!

The post How to Make Cannabutter (Weed Butter) for Beginners: 3 Easy Techniques appeared first on Weed News.

Looking for a discreet way to get your buzz on, or an easy-to-carry pain relief edible?

Look no further. What you’re really looking for is yummy cannabis hard candy. And it’s easy to make this confection, by using cannabutter (cannabis butter) and a few other ingredients that nearly everyone has in their pantry or on their kitchen shelves. The only things you may need to buy are a candy mold and a candy thermometer. (If you don’t want to buy a candy mold just to make a test batch, here’s a hack: spread a layer of confectioner’s sugar on a flat pan, and then use your fingers to create indentations the size of the candy you want to make.)

One note before going further: be aware of the danger associated with all edibles – the very real possibility that children may find them and unknowingly make themselves sick. As always, use responsibly.

Making Cannabutter

Cannabutter is the foundation of nearly all types of edibles. From brownies and fudge, to Krispie treats and – for our purposes – hard candy.

The process of making cannabutter starts with cannabis, of course. To make about a cup of butter, use 14 grams of buds, trim, or even stems, depending on how much you want to spend on your recipe and how baked you want to get. The weed should be decarboxylated before use since cannabinoids like THC aren’t activated unless they’re heated. Decarbing is easy to do; grind your herb (into small chunks, not powder), put it into a pan, and cook it in the oven for an hour at 225°.

Now grind the weed into a fine powder, and slowly stir it into one cup of butter that you’re melting over low heat on the stove. Don’t add more than a handful of pot at a time, and be sure to stir completely. When the powder has all been absorbed – poof! You have potent cannabutter.

If you’re vegan you can substitute coconut oil for the butter, since it will also absorb the cannabis completely. And if you haven’t had the time to make cannabutter but are jonesing for this candy (or if you don’t want the distinctive smell in your kitchen), you can use regular butter and a few drops of purchased weed tincture instead.

Time to make candy.

Cannabutter Hard Candy Recipe

This recipe has been circulated widely in stoner circles, but deservedly so. It’s that easy and that good.

Equipment:

• Small heavy saucepan
• Candy mold(s) – this recipe normally makes about 20 pieces of candy
• Candy thermometer

Ingredients:

• ¹/₄ cup plus one tablespoon of cannabutter
• ¹/₂ cup light corn syrup
• ³/₄ cup of sugar
• 3-ounce box of flavored Jell-O, your choice of flavor

Directions:

1. Grease your candy mold(s) using one tablespoon of cannabutter.
2. Mix ¹/₄ cup of cannabutter, corn starch, and butter in the saucepan over low heat, stirring until the sugar is completely dissolved.
3. Bring the mixture to a boil, insert the candy thermometer and continue boiling, until the candy thermometer reads 275°.
4. Remove the thermometer, add the Jell-O and stir rapidly until the mixture has a smooth consistency.
5. Move the pot off of the stove, and quickly spoon the mixture into the candy mold(s). This must be done with no delay, or the candy mixture will set in the pot instead of the mold(s).
6. Cool the candy at room temperature – do not refrigerate until completely cool and hard.
7. Remove the candy from the mold(s) and, if desired, coat the cooled candies lightly with confectioner’s sugar to prevent them from sticking to each other

It’s probably not necessary to warn you, but these candies (and all edibles) are slow-acting, so don’t overdo things. Wait a couple of hours before eating a second one, at least until you know how you’ll react.

Enjoy!

The post Cannabutter Candy: A Delicious, Easy-To-Make Edible Recipe appeared first on Weed News.

Wondering what the best recipe for weed-infused rice krispie treats is? You’re in for a treat!

Cannabis rice crispy treats are one of the most popular edibles that cannabis consumers can make at home, largely because it’s such an easy process. The biggest trick to making them is having cannabis butter on hand. The more potent the cannabis butter, the more potent the cannabis rice crispy treats.

Below is a recipe for cannabis rice crispy treats that I have used for years with great success:

Ingredients

• 3 tablespoons of cannabis butter
• 4 cups of miniature marshmallows
• 6 cups of rice crispy cereal

The Five Easy Steps

1. Melt the cannabis butter in a large saucepan on a stove burner that’s set to low heat.
2. When the cannabis butter is completely melted add the marshmallows and stir until the mixture is completely melted and combined.
3. Remove the pan from the stove burner and add in the rice crispy cereal while stirring constantly. Stir the mix until all of the rice crispy cereal pieces are well coated.
4. Spread the mixture into a 13 x 9 x 2-inch pan that was coated with cooking spray.
5. Cool the mixture and cut it into the desired size of pieces. 2-inch squares seem to be a standard recommended size on most recipes, but feel free to adjust accordingly.

Closing Thoughts

You can always add more butter to the recipe to make the treats stronger but know that it will affect the taste, so keep always keep that in mind. You can always top the treats with cannabis-infused chocolate frosting to add to the potency too.

Below is a version of cannabis rice crispy treats that incorporates Fruity Pebbles instead of regular rice crispy cereal for a different taste:

The post Recipe: Weed-Infused Rice Krispies Treats Edibles appeared first on Weed News.

A lot of cannabis recipes use , but some use cannabis milk (cannamilk). Knowing how to make both is a good idea because it expands the types of edible recipes you can make at home.

I have never consumed cannamilk by itself, and assume that it may not taste the best, but I suppose that it’s possible. I have never made it with non-dairy milk, so I don’t know if that’s an option. My apologies to my vegan friends.

Below is the recipe that I use to make cannamilk. It’s very easy to do. If I can do it, so can you! The main trick is getting it at the right temperature to where it is as hot as possible without coming to a boil.

Cannamilk ingredients:

• 2 cups of whole milk (plus a tablespoon extra)
• ¼ oz of ground cannabis

Steps:

1. 1. Heat 2 cups of milk (plus a tablespoon extra) in a saucepan on low to medium. Do not let the milk come to a boil.
   2. Add ground cannabis to the hot milk and simmer for 1-2 hours, stirring occasionally. Never let the mixture come to a boil.
   3. Pour the hot cannamilk into a glass container, using a cheesecloth to strain out all ground cannabis from the milk. Repeat this step as necessary to strain all of the milk from the ground cannabis, and discard the remaining cannabis.

The post Cannamilk Recipe: How to Make This Frothy Cannabis Concoction appeared first on Weed News.

How to Make a Cannabis-Infused Turkey

Thanksgiving is rapidly approaching, and if you are like me, you are very much looking forward to getting stoned to the bone and eating everything in site. I don’t like everything about Thanksgiving, but the food and time with my family is definitely something that I look forward to every year. I come from a pretty big family, which means that the selection of food is always abundant.

The turkey is obviously the focal point of most Thanksgiving Day meals, unless of you are a vegetarian or vegan, at which point I apologize in advance for this article. Making a cannabis infused turkey is much easier than you might think, provided that you are already familiar with how to make a non-cannabis infused turkey. Below is the recipe I am using on Thanksgiving Day, which basically uses as a rub on the outside of the turkey, and in the marinade that is injected into the turkey. It also incorporates some cannabis flower (, which can also be seen below). Happy Danksgiving!:

Turkey ingredients:
12 lb turkey
½ cup cannabutter
Salt and pepper

Marinade ingredients:
1/4 oz. cannabis flower
3 tablespoons cannabutter
⅔ cup chicken stock
⅓ cup maple syrup
3 Tbsp lemon juice
3 cloves garlic, diced up
Salt and pepper

Steps
1. Combine marinade ingredients and heat in a saucepan on low for 15 minutes, then remove from heat and let it cool.
2. Rub the turkey with cannabutter, salt, and pepper.
3. Inject the marinade throughout the turkey in equal amounts.
4. Preheat the oven to 450°F.
5. Pour two cups of broth or water into the roasting pan, place the turkey in the oven and turn down the heat to 350°F.
6. The rule of thumb for cooking a turkey is 13 minutes per pound. Our 12 lb turkey took about 3 hours to cook. It’s done when the temperature measures 180°F in the thigh and 165°F in the breast.
7. Every 45 minutes, remove the turkey from the oven and baste with the rest of the marinade.
8. Rest the turkey for 15 minutes before carving.

The post Cannabis Thanksgiving Day Turkey Recipe appeared first on Weed News.

Thanksgiving is coming up, and if you are like me, you are planning a Thanksgiving meal with the family, and a Danksgiving meal with friends. I will never forget when my friend Josh first introduced me to the concept of Danksgiving about 15 years ago. Today cannabis edibles are everywhere, but back then they were much less common. Danksgiving celebrations back then usually consisted of just a tray or two of brownies or cookies, and a bunch of us puffing down and playing video games.

These days Danksgiving has become a national phenomenon, with people making really elaborate multi-course meals. I am in the process of rounding up recipes for this year, and figured I would pass along the recipes I am going to try to make. If you have a recipe that you are making, feel free to put it in the comments section so that others can benefit from your knowledge. For most of the recipes below, I am using , which can be made in a variety of ways. Pick the method that is best for your situation.

Cannabis Thanksgiving Turkey Recipe

The turkey is obviously the focal point of the meal, unless of course you are a vegetarian or vegan, at which point I apologize in advance for this part of the article. Making a cannabis infused turkey is actually easier than one might think, provided that they are already familiar with how to make a Thanksgiving turkey. Below is the recipe I am using, which basically uses cannabutter as a rub on the outside of the turkey, and in the marinade that is injected into the turkey. It also incorporates some cannabis flower (taken from the YouTube video here):

Turkey ingredients:
12 lb turkey
½ cup cannabutter
Salt and pepper

Marinade ingredients:
1/4 oz. cannabis flower
3 tablespoons cannabutter
⅔ cup chicken stock
⅓ cup maple syrup
3 Tbsp lemon juice
3 cloves garlic, diced up
Salt and pepper

Steps
1. Combine marinade ingredients and heat in a saucepan on low for 15 minutes, then remove from heat and let it cool.
2. Rub the turkey with cannabutter, salt, and pepper.
3. Inject the marinade throughout the turkey in equal amounts.
4. Preheat the oven to 450°F.
5. Pour two cups of broth or water into the roasting pan, place the turkey in the oven and turn down the heat to 350°F.
6. The rule of thumb for cooking a turkey is 13 minutes per pound. Our 12 lb turkey took about 3 hours to cook. It’s done when the temperature measures 180°F in the thigh and 165°F in the breast.
7. Every 45 minutes, remove the turkey from the oven and baste with the rest of the marinade.
8. Rest the turkey for 15 minutes before carving.

Cannabis Stuffing Recipe

You can’t have a Thanksgiving turkey without the stuffing, at least in my opinion. Below is a recipe for stuffing, which also requires a cannabis oil, a recipe of which can be found below ():

Cannabis oil ingredients:
1 cup olive oil
¼ oz ground cannabis

Steps
1. Add ground cannabis and olive oil to saucepan and cook on low to medium heat for 3 hours.
2. Pour the oil into a glass container, using a cheesecloth to strain out all ground cannabis from the olive oil mixture. Repeat this step as necessary to strain all of the oil from the ground cannabis , and discard the remaining cannabis.

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1 onion, chopped
2 cloves garlic, diced
2 stalks celery, chopped
1 pear, chopped
½ cup dried fruits (cranberries, cherries, and apricots)
½ cup roasted pistachios
1 bunch of thyme, chopped
1 bunch of sage, chopped
1 package of cubed bread stuffing
1 quart chicken stock

Steps
1. Preheat oven to 375°F.
2. Add onions and garlic to the cannabis olive oil and cook until soft, then add the celery, pear, dried fruits, nuts, herbs, and cubed bread stuffing.
3. Add the chicken stock and stir until mixture is fully combined.
4. Transfer to a greased 8″x8″ or similar baking dish and bake for 40 minutes.

Cannabis Mashed Potatoes Recipe

Cannabis mashed potatoes are extremely easy to make. It’s basically just regular mashed potatoes, but with cannabutter instead of regular butter. I use the following recipe (stolen from my grandma!), but as with regular mashed potatoes, you can always zest it up with additional ingredients, or use a little more butter to make it creamier. If you really want your potatoes to pack a punch, you can substitute cannabis milk for regular milk, a recipe of which can be found in the green been casserole section lower in this article:

Mashed potato ingredients:
salt
6 large Yukon Gold potatoes
4 tablespoons cannabutter
⅓ cup whole milk

Steps
1. Peel and quarter potatoes.
2. Bring a gallon of water and 2 tablespoons salt to a boil over high heat.
3. Add potatoes to boiling water and boil about 15 to 20 minutes (until you can stab them with a knife and the potato falls off, but doesn’t lose its form).
4. In a saucepan heat cannabutter and milk together until cannabutter melts and mixture steams.
5. Drain the potatoes well and return them to the pot.
6. Using a potato masher, mash hot potatoes until smooth.
7. Lightly mix in about half of the cannabutter/milk mixture, until blended.

Cannabis Green Bean Casserole Recipe

Some people love green bean casserole, some people absolutely hate it. If you are like me, you used to hate it as a kid, but now as an adult consider it to be a Thanksgiving Day staple. Below is the recipe I am using, which incorporates cannamilk and infused bacon fat (yes, cannabis infused bacon fat, it’s a thing), the recipes of which can be found below ():

Cannamilk ingredients:
2 cups whole milk
¼ oz ground cannabis

Steps
1. Heat 2 cups of milk (plus a tablespoon extra) in a saucepan on low to medium. Do not let the milk come to a boil.
2. Add ground cannabis to the hot milk and simmer for 1-2 hours, stirring occasionally. Never let the mixture come to a boil.
3. Pour the hot cannamilk into a glass container, using a cheesecloth to strain out all ground cannabis from the milk. Repeat this step as necessary to strain all of the milk from the ground cannabis, and discard the remaining cannabis.
4. Cover the container with a lid and place in the refrigerator to allow the cannamilk to cool.
Note: you will only use 1 cup of cannamilk in the Green Bean Casserole. The other cup can be used to make mashed potatoes, or another dish of your choosing.

Cannabis-infused bacon fat ingredients:
2-3 lbs. thick-cut bacon
¼ oz ground cannabis

Steps
1. Add the slabs of bacon to a skillet and cook over medium heat until crispy.
2. Remove the bacon and keep the grease in the pan.
3. Add ground cannabis to the pan and simmer on low heat for at least 20 minutes. The longer you simmer, the more potent the extraction will be.
4. Pour the hot grease into a glass container, using a cheesecloth to strain out all ground cannabis from the bacon fat mixture. Repeat this step as necessary to strain all of the fat from the ground cannabis, and discard the remaining cannabis.

Green bean casserole ingredients:
3 slices of thick-cut bacon, chopped (you can use some of the bacon that you used to make the cannabis bacon fat extraction)
½ cup onion, chopped
1 cup crimini mushrooms, chopped
2 cloves garlic, diced
2 tablespoons cannabutter
2 tablespoons all-purpose flour
1 cup cannamilk
½ cup half-and-half
½ cup cheddar cheese, shredded
3½ cups green beans, trimmed and blanched
½ cup French fried onions

Steps
1. Preheat the oven to 375°F.
2. Add the onions and mushrooms to the bacon-cannabis grease in a skillet and cook until soft. Be sure to cook on low heat, so as not to destroy the THC.
3. Add garlic and cook for another 5 minutes.
4. Transfer the mixture to a bowl. Set aside.
5. Melt the cannabutter in the pan and whisk in the flour to make a roux.
6. Whisk constantly for another 2 minutes while gradually stirring in the cannamilk, then slowly whisk in the half-and-half. Add the cheese and whisk until melted.
7. Transfer the onion, mushroom, bacon and garlic mixture back to the skillet with the sauce. Stir everything together and let the sauce simmer for a few more minutes. Add salt and pepper to taste.
8. Remove pan from the heat and stir in the green beans.
9. Transfer the green bean mixture to a greased 8″x8″ or similar casserole dish and sprinkle with fried onions.
10. Bake uncovered for 20 minutes, or until the sauce is bubbling around the edges.

Sweet Potato Cannabis Casserole Recipe

Sweet potato casserole is one of my favorite things to eat on Thanksgiving. I really wish it was customary to eat it more often. I don’t usually eat any pie on Thanksgiving because I focus all of my dessert energy on sweet potato casserole. Below is the recipe I am going to try this upcoming Thanksgiving:

Filling ingredients:
4 tablespoons of melted cannabutter, plus a little bit for buttering the baking dish
3 cups mashed sweet potatoes
1/2 cup cannabis milk (recipe of which can be found in the green bean casserole section of this article)
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs

Topping ingredients:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
4 tablespoons melted cannabutter
1/4 teaspoon kosher salt
3/4 cup chopped pecans

Steps
1. Preheat the oven to 350 degrees.
2. Butter (using cannabutter) a 2-quart baking dish.
3. Whisk together the filling ingredients in a large bowl, then transfer the mixture to the buttered baking dish.
4. Combine the flour, brown sugar, cannabutter and salt from the topping ingredient list in a medium bowl until moist and the mixture clumps together, then stir in the pecans.
5. Spread the topping mixture over the top of the filling mixture in an even layer.
6. Put it in the oven and bake it for 25 to 30 minutes (the top should be golden).

Cannabis Macaroni and Cheese Recipe

Some people think that macaroni and cheese is unacceptable as a Thanksgiving Day dish. I am not one of those people. I think any day is a good day for macaroni and cheese, especially when it is infused with cannabis. Below is a recipe that my uncle is using on Thanksgiving (I outsourced the task to him, taken from the ):

Ingredients:
1 lb. macaroni
¼ cup cannabutter
¼ cup flour
2 cups half & half
1/2 cup of each cheese – gruyere, smoked cheddar, and smoked gouda
8 oz cream cheese
1 Tbsp smoked paprika
Pinch of salt and pepper
1 cup Panko breadcrumbs

Steps
1. Heavily salt a large pot of water and bring to a boil. Add pasta and cook for about 7 minutes, or until slightly less than al dente. Drain in a colander and let cool.
2. Preheat oven to 375°F.
3. Grate or chop the gruyere, smoked cheddar, and smoked gouda cheeses into cubes and set aside.
4. Add the cannabutter to a large pot and melt over low to medium heat. Add the onion and garlic and saute for 3-5 minutes.
5. Add the flour to the cannabutter, onion, and garlic mixture and stir constantly over low to medium heat for 2 minutes, or until the mixture starts to turn a slightly darker color.
6. Whisk in the cream, then add the gruyere, smoked cheddar, and smoked gouda, stirring constantly until the cheese is melted.
7. Add the cream cheese, paprika, salt, and pepper. Stir for 2-3 minutes or until the sauce appears silky and smooth.
8. Add the cooked macaroni and stir to combine thoroughly.
9. Transfer to a deep casserole dish (8″x8″ or similar) and bake for 15-20 minutes, or until the edges are bubbly and the top is golden brown.

***

I also am debating on making a cannabis cranberry sauce, but the recipe I found involves booze, and a trip to the liquor store during the holidays is often too overwhelming for my preferences. We shall see. A number of things can be made better with cannabutter, such as corn and rolls. You can just simply substitute cannabutter for regular butter on things like that, although it makes the taste of the cannabis in the butter standout more on things like that based off of my experience. I don’t mind it, but if you do, consider making cannabis butter that doesn’t taste as much like cannabis via a recipe from my buddy Jeff the 420 Chef.

A word of caution – if everything you are eating has cannabis in it, it doesn’t take much for you to become extremely high. If you are a veteran cannabis consumer like me, that is a desirable thing. But if you are not a frequent cannabis consumer, go slow and only eat a little bit of each item and let others enjoy the rest. Or, consider making cannabis butter, milk, etc. and diluting it with its regular counter part. By that, I mean take a cup of cannabis butter and combine it with a cup of regular butter. By doing so you reduce the potency by half. If you want to dilute it even further, up the ratio of regular butter to cannabis butter.

It’s OK to reduce the potency on each dish because you will get a lot of cannabis in the end. You will get a handful of milligrams of cannabis in each dish, and all of it adds up. That’s a concept known as layered micro-dosing, which I first heard about from the previously linked to Jeff the 420 Chef. I will likely have a bunch of desserts at my Danksgiving celebration, such as brownies, cookies, and maybe even a pie or two. One of the best resources for cannabis dessert recipes is Cannabis Cheri’s website. She also has a stellar recipe for a cranberry glazed cannabis ham, if you like that instead of turkey (or in addition to!). I still haven’t decided exactly which desserts I want to do, but I will definitely be pulling them from her site! Happy Thanksgiving/Danksgiving!!

The post Make Your Thanksgiving A Danksgiving With These Cannabis Recipes appeared first on Weed News.

Spacey Banana Nut Bread Recipe

When it comes to advice on cannabis edibles, my friend Amber Senter is who I have always gone to over the years. She is second to none when it comes to all things edibles, and she was kind enough to offer up the recipe below for Weed News readers. Enjoy:

This recipe will show how to make a classic space cake, a special infused banana bread. In order to get high and feel the effects from cannabis, you’ll need to decarboxylate it. Decarboxylation is a chemical reaction that removes a carboxyl group and releases carbon dioxide (CO2). This process activates the cannabis, making it bioavailable to the body. For the best results, we decarb using the NOVA decarboxylator by Ardent. Click here to learn more about the science of decarboxylation.

In our recipe we are using bubble hash as our cannabis material. You can use flower, kief, or concentrates also. Just be sure to decarb your material before using it. To decarb, you can place your cannabis material in the oven for 27 minutes at 275 degrees F. To get 30-50% more out of the material we recommend using the Ardent precision decarboxylator.

We’ll need:

6 tbsp butter
2 grams of decarbed bubble hash, finely chopped
2 tablespoons of granulated sugar
2 eggs
3 overripe bananas, mashed
8 oz. container sour cream
1 tsp vanilla extract
1 tsp ground cinnamon
Dash of nutmeg
1/4 tsp salt
1-1/2 tsp baking soda
2-1/4 c. all purpose flour
2/3 c. chopped walnuts (optional)

This recipe makes 2 loafs of spacey banana bread, about 24 – 3/4″ slices.

Directions:

1. Preheat oven to 325 degrees F. Grease two 9″x7-1/2″ loaf pans with butter or cooking spray.

2. In a large bowl, cream the butter, decarbed bubble hash and sugar together. Then, mix in eggs, mashed bananas, sour cream, vanilla, nutmeg and cinnamon. Once that’s all incorporated mix in salt, baking soda and flour. Then stir in the nuts if you want to use them. Divide the batter into prepared pans.

3. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from loaf pans and cool on racks.

NOTES:

* Use good grade bubble hash. I used hash from 120, 90, 73 and 45 micron bags. I used 2 grams of hash in this recipe. Use more or less cannabis material depending on the type of material and your tolerance level. You can use flowers, kief or concentrates.

* Use good quality ingredients. I used Madagascar vanilla and Saigon cinnamon. The best ingredients yield a superior product.

* Wrap the bread in plastic wrap and store it in the refrigerator once it has cooled. It freezes well also, just put it in a freezer bag after it’s been wrapped in plastic wrap.

* Use caution when storing your infused edibles and be sure to keep them out of reach of children and pets. It’s a good idea to label your infused edibles.

* I recommend slicing the bread into 3/4 inch slices. Start by eating half a piece, wait 1.5-2 hours and then try the second half if you wish. Get to know your proper dose.

The post How To Make Spacey Banana Nut Bread appeared first on Weed News.

This colorful grilled chicken salad is a fan favorite. It’s the perfect balance of sweet and savory. The salad is not only light, simple to make, and chock-full of flavor, but it also kicks in pretty quickly since the cannabinoids are in the dressing and are therefore easily metabolized.

Number of servings: 12 side salads/6 entrees
Preparation time: 40 minutes
Cooking time: 8 to 10 minutes

Approximate THC per serving*
10%: 2.5 milligrams/5 milligrams
15%: 3.8 milligrams/7.6 milligrams
20% 5 milligrams/10 milligrams

Ingredients
For the chicken and marinade:
6 boneless, skinless chicken breasts
1/4 cup hoisin sauce
1.4 cup barbecue sauce
1/2 teaspoon kosher salt
2 tablespoons sesame oil (plain)
1/2 cup of water

For the dressing:
1/2 cup strawberries, muddled
2 tablespoons plus 2 tablespoons toasted sesame oil
1/4 cup sesame oil (plain)
3 tablespoons rice vinegar
1/4 teaspoon dry mustard
1 teaspoon minced garlic
1/2 tablespoon strawberry jam
Pinch of salt and freshly ground black pepper

For the salad:
3 cups kale, torn or as chiffonade
3 cups baby greens
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup brussel sprouts, shredded
1 cup broccoli florets
2 blood oranges, divided into supremes (remove the membrane), or 1 small can mandarin oranges
3/4 cup strawberries, sliced
1 mango, diced
1 cup snow peas
1 Italian cucumber, sliced thin
1/2 package dry instant ramen noodles, crumbled
3 teaspoons sesame seeds

Steps
Marinate the chicken:

Pound the chicken breasts until the sides are even. Mix the hoisin sauce, barbecue sauce, kosher salt, and plain sesame oil into ½ cup of water and stir well. Pour the mixture into a 1-gallon Ziploc bag along with the chicken and marinate in the refrigerator for at least 4 hours, or overnight. Grill for 4 to 5 minutes on each side. I like to rotate each side 45º halfway through cooking time. Remove from the grill and let cool 5 minutes. Cut chicken breasts into bite-sized pieces.

Make the dressing:

Make the dressing by mixing all the ingredients together in a small bowl. Set it aside to let the flavors develop.

To finish the salad:

Toss the kale, baby greens, green cabbage, red cabbage, brussel sprouts, and broccoli. Top with the marinated chicken, orange supremes, strawberries, mango, snow peas, and cucumber. Drizzle with the salad dressing and sprinkle with crushed ramen noodles and sesame seeds before serving.

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.

The post How To Make Cannabis Infused Sesame Chicken Salad appeared first on Weed News.