Cannabutter......................................................3 Brownies..........................................................4 Birthday Cake...................................................5 Cereal Bars.......................................................6 Chocochip Cookies............................................7 Oreo Cheesecake..............................................8 BBQ Chicken.....................................................9 Cake Pops.......................................................10 Pancakes.........................................................11 Chocolate........................................................12
Step 1: Decarboxylation The first thing you’ll have to do is decarboxylate your cannabis. Also known as “decarbing,” this requires you to bake your weed, allowing the THC, CBD and other cannabinoids to activate. Also, it allows for lipids in butter and oil to easily bind to your weed for the ultimate cannabis infusion.
What to do:
What you’ll need: ½ ounce of weed GRINDER Glass baking dish or sheet pan OVEN
Preheat the oven to 220° F. Gently break apart the desired amount of weed using a grinder, until it’s the perfect consistency for rolling a joint — fine, but not too fine. Anything too fine will slip through cheesecloth (or a joint, for that matter). You want your cannabutter and oil to be clean and as clear as possible. Evenly spread your plant material onto the glass baking dish or sheet pan. Pop in the oven on the center rack for 20 minutes if using old or lower quality weed; 45 minutes for cured, high-grade weed; or 1 hour or more for anything that has been recently harvested and is still wet. Check on the weed frequently while it’s in the oven, gently mixing it every 10 minutes so as to not burn it. You will notice that the color of your herb will change from bright green to a deep brownish green. That’s when you know it has decarboxylated.
Step 2: Cannabutter Stovetop Infusion If you have weed, fat, time, and a kitchen, you can make weed butter with this method.
What to do:
In a medium saucepan on very low heat, add water and butter. When the butter is melted, add the decarboxylated cannabis. Mix well with a wooden spoon and cover with lid. Let mixture gently simmer for 4 hours. Stir every half What you’ll need: hour to make sure your butter isn’t burning. If you have a thermometer, check to make sure the temperature doesn’t reach above 180°. After 4 hours, strain with cheesecloth or metal 1½ CUP OF WATER 8 OZ CLARIFED BUTTER strainer into a container. Let the butter cool to room temperature. ½ ounce decarboxy- Use immediately or keep in lated cannabis refrigerator or freezer in a Medium saucepan well-sealed mason jar for up Wooden spoon to three months. Thermometer cheesecloth or metal strainer
What you’ll need: ½ cup white sugar 1 stick of cannabutter (120 grs) 4 tablespoons water 1 ½ cups semisweet chocolate chips ½ teaspoon salt Step 1: Preheat
Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan. Step 3: Bake
Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.
2 eggs ½ teaspoon vanilla extract ¼ teaspoon baking soda ⅔ cup all-purpose flour
Step 2: Mix
In a medium saucepan, combine the sugar, cannabutter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
What you’ll need: 1 package yellow cake mix 2 eggs
1 cup milk 1tbsp vanilla half stick cannabutter (60 grs)
Step 1: Preheat Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. Step 2: Mix In a medium bowl, add melted cannabutter, beat in the eggs, one at a time, then stir in the vanilla. Combine flour add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Step 3: Bake Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
What you’ll need: 1 package yellow
cakeyou’ll mix need: What
1 cup water 3 eggs half stick of cannabutter (60 grs)
½ cup vegetable oil 18 lollipop sticks 1 (14 ounce) bag chocolate candymelts
Step 1: Preheat
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Step 2: Mix Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour. Step 3: Bake Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes. Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
Step 4: Melt Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.
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What you’ll need:
1 stick cannabutter softened (120 grs) 2 eggs 1 cup packed brown sugar 1½ teaspoon salt 1 cup white sugar
2 cups semisweet chocolate chips 2 teaspoons vanilla extract 1 teaspoon baking soda 3 cups all-purpose flour 1 cup chopped walnuts
Step 1: Preheat
Preheat oven to 350 degrees F (175 degrees C). Step 2: Mix Cream together the cannabutter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Step 3: Bake Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Step 1: Crust
Preheat the oven to 350 degrees F. Line a regular sized muffin pan with 12 muffin liners. In a bowl, combine the oreo crumbs and melted butter until well combined. Put 1-2 tbsp of oreo crumbs in each muffin cup. Use a 1/3 cup to press the oreo crumbs down firmly into the pan. Bake the crust for 5 minutes. Remove the pan from the oven and allow it to cool while prepping the cheesecake.
What you’ll need: 1½ cups oreo crumbs 4 tbsp melted cannabutter
Step 2: Cheesecake
In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes. Beat in the sugar and vanilla extract until smooth. Beat in the eggs, one at a time. Then add the oreos crumbs and larger oreo pieces, mix with a spatula. Place a little more than 2 tbsp of cheesecake batter in each muffin cup. Top the cheesecakes with additional oreo crumbs or larger oreo pieces if desired. Bake for 15-17 minutes or until the center of the cheesecake is only slightly jiggly. Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
What you’ll need: 2 packages full fat cream cheese room temperature 1/3 cup sugar 1 tsp vanilla extract 2 eggs, added one at a time 1/4 cup oreo crumbs 4-5 whole oreos broken into larger pieces (just not crumbs)
What you’ll need: chicken 1 bar cannabutter (120 grs) 1 oven refractory
bbq aluminium foil 1 GLASS BAKING PAN
Step 1: Preheat Preheat the oven to 200 degrees F (100 degrees C).
Step 2: Preparation Arrange the chicken inside the ovenproof dish and cover everything with cannabutter, add the bbq over the butter, turn the chicken to better coat. Then cover with aluminum foil. Step 3: Cook
Put the refractory in the oven, cook at 250 degrees F, 30 to 40 minutes, the chicken will be ready when it falls apart easily with a fork.
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What you’ll need: half stick of cannabutter (60 grs) 4 cups Miniature Marshmallows 6 cups Rice Krispies cereal
Step 1: Melt In large saucepan melt cannabutter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Step 2: Add cereal Add rice kirspies cereal. Stir until well coated.
Step 3: Cool & cut Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
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What you’ll need: Step 1: Mix
In a large bowl, mix flour, sugar and cannabutter. Make a well in the center, and pour in milk and egg. Mix until smooth.
Step 2: Cook
Heat a skillet over medium-high heat and melt a tablespoon of cannabutter. Pour or place batter on griddle, using about 1/4 cup for each pancake. Brown on both sides and serve hot.
1½ cup of flour for PANCAKES 1 EGG 1 CUP OF MILK CANNABUTTER
What you’ll need: Step 1: Melt
Melt the chocolate, and mix 120 grams of cannabutter until it is a uniform mixture.
Step 2: Cool
Let cool for 7 minutes, then pour chocolate into mold. Put into the freezer for 15 minutes or until the chocolate is solid.
320 GRS chocolate candymelts half stick of cannabutter (60 grs)
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