- Thread starter
- #21
It sounds fabulous!! Might need to whip up a batch of oil for that! Nis loves when I find new ways of eating mj. Thank you for your recipe!
Canna's Cooking with Cannabis!
- Thread starter Canna Montana
- Start date
It sounds fabulous!! Might need to whip up a batch of oil for that! Nis loves when I find new ways of eating mj. Thank you for your recipe!
- Thread starter
- #22
I have decided to make some "green" tea using the stems ground up somewhat. Here they are in a bit of water while the tea pot heats on the stove. I'll report back later as to taste and such.
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- #23
A couple more pics of the tea. I decided to cover it with saran wrap with a coin in the middle so when the condensate with all the flavors tryst to disappear, it'll collect on the saran wrap. The coin gives it a low point to flow to and drip from.
Nice idea on the coin! I'm anxiously waiting how that tea turns out for you. It's good to see that someone else saves those trichome filled stems too. 
And....OMG....these caramels taste dangerously delicious! Just like candy, and I can hardly notice the cannabutter taste. You can smell it slightly.
They are definitely soft and chewy, but a little too soft for me. Next batch will cook just a little longer, or reduce the amount of evaporated milk. I always get scared I'll wind up with canna-brittle. Which I do not want.
So, I'm starting with a half piece to test the waters and still be sure I get stuff done today.
And....OMG....these caramels taste dangerously delicious! Just like candy, and I can hardly notice the cannabutter taste. You can smell it slightly.
They are definitely soft and chewy, but a little too soft for me. Next batch will cook just a little longer, or reduce the amount of evaporated milk. I always get scared I'll wind up with canna-brittle. Which I do not want.
So, I'm starting with a half piece to test the waters and still be sure I get stuff done today.
- Thread starter
- #25
Dang! Those look like they would be great cooked into Sue's brownie recipe instead of the plain caramel. Hmmm. If you cooked it a touch less, would it be creamy and smooth, or would it end up sugary?Nice idea on the coin! I'm anxiously waiting how that tea turns out for you. It's good to see that someone else saves those trichome filled stems too.
And....OMG....these caramels taste dangerously delicious! Just like candy, and I can hardly notice the cannabutter taste. You can smell it slightly.
They are definitely soft and chewy, but a little too soft for me. Next batch will cook just a little longer. I always get scared I'll wind up with canna-brittle. Which I do not want.
So, I'm starting with a half piece to test the waters and still be sure I get stuff done today.
I would think it would be creamy and smooth, like a thick caramel sauce. I made some canna-caramel sauce recently and drizzled it over an ice cream Sundae. It was awesome....in more ways than one. LOL
This batch is more of a soft n gooey, than a soft n chewy. Even after being in the fridge a few hours.
So, I think I'm going to do a chocolate covered coating for this batch. That ought to be interesting.
I'll stick with laundry and basic housework today. That doesn't take much thinkin' effort.
Tomula
Well-Known Member
Thank you. I'm glad I helped. Tell me how did it go, I'm going on holiday in an hour so next week I'm here! Bon apetit!
- Thread starter
- #28
Enjoy your vacation Tom! I'll try to get to the store in the next couple days. If I haven't by the time you are back, please feel free to give me a swift kick in the rear to get me on that. Lol. I've perfected procrastination.Thank you. I'm glad I helped. Tell me how did it go, I'm going on holiday in an hour so next week I'm here! Bon apetit!
- Thread starter
- #29
Are you going to dip them in chocolate?? That sounds fabulous! Be sure to share pics please! Nom nom!I would think it would be creamy and smooth, like a thick caramel sauce. I made some canna-caramel sauce recently and drizzled it over an ice cream Sundae. It was awesome....in more ways than one. LOL
This batch is more of a soft n gooey, than a soft n chewy. Even after being in the fridge a few hours.
So, I think I'm going to do a chocolate covered coating for this batch. That ought to be interesting.
I'll stick with laundry and basic housework today. That doesn't take much thinkin' effort.
Yepper, that's what I'm going to do...a little later. Right now I'm enjoying the couch.
Well the White Widow part of that plant I used for the Cannabutter works. I got some energy. So I did the chocolate covering.
I started with two to three tbls. cannabutter and Bakers Semi-Sweet chocolate, chopped into small chunks in a microwave safe bowl. I also lined a sheet pan with parchment.
I Nuked the chocolate chunks for about 20 seconds at a time, stirring completely each time. Takes about 3 shots in the nuker, I had 12 oz. of chocolate. When it was about 1/2 melted, I added the cannabutter and mixed it in.
One more time in the nuker for about 20 seconds, then stirred vigorously until all the chocolate was melted smooth and it was glossy.
Now usually I would use the two forks method, one to dip into the chocolate and one to push it off the other fork onto the tray or rack. This was difficult because the caramels are so soft, they were sticking to the forks. (VERY humid here today too)
So, I just spooned a round base of chocolate onto the parchment paper and then set the caramel onto it and used the spoon to drizzle over the caramel until completely covered. A wire rack would not have worked for these as soft as they are. Let the chocolate set a few minutes and then sprinkle sea salt on top.
I put them in the fridge to firm up and then trimmed off the excess chocolate.
Not the most uniform of chocolate covered treats, but they are rustic looking. You can tell by the fingerprint on one of them. That chocolate was getting soft fast in this humidity.
I could not resist, I had to eat the one I cut in half.
In addition to the trimmed pieces, I have lots of chocolate left over. That is going to be used for dipping some orange slices.
YUM
I started with two to three tbls. cannabutter and Bakers Semi-Sweet chocolate, chopped into small chunks in a microwave safe bowl. I also lined a sheet pan with parchment.
I Nuked the chocolate chunks for about 20 seconds at a time, stirring completely each time. Takes about 3 shots in the nuker, I had 12 oz. of chocolate. When it was about 1/2 melted, I added the cannabutter and mixed it in.
One more time in the nuker for about 20 seconds, then stirred vigorously until all the chocolate was melted smooth and it was glossy.
Now usually I would use the two forks method, one to dip into the chocolate and one to push it off the other fork onto the tray or rack. This was difficult because the caramels are so soft, they were sticking to the forks. (VERY humid here today too)
So, I just spooned a round base of chocolate onto the parchment paper and then set the caramel onto it and used the spoon to drizzle over the caramel until completely covered. A wire rack would not have worked for these as soft as they are. Let the chocolate set a few minutes and then sprinkle sea salt on top.
I put them in the fridge to firm up and then trimmed off the excess chocolate.
Not the most uniform of chocolate covered treats, but they are rustic looking. You can tell by the fingerprint on one of them.
That chocolate was getting soft fast in this humidity.
I could not resist, I had to eat the one I cut in half.
In addition to the trimmed pieces, I have lots of chocolate left over. That is going to be used for dipping some orange slices.
YUM
- Thread starter
- #32
Omg! That look so good! Wow. Very impressive. I'd eat the whole batch. Lol!!Well the White Widow part of that plant I used for the Cannabutter works. I got some energy. So I did the chocolate covering.
I started with two to three tbls. cannabutter and Bakers Semi-Sweet chocolate, chopped into small chunks in a microwave safe bowl. I also lined a sheet pan with parchment.
I Nuked the chocolate chunks for about 20 seconds at a time, stirring completely each time. Takes about 3 shots in the nuker, I had 12 oz. of chocolate. When it was about 1/2 melted, I added the cannabutter and mixed it in.
One more time in the nuker for about 20 seconds, then stirred vigorously until all the chocolate was melted smooth and it was glossy.
Now usually I would use the two forks method, one to dip into the chocolate and one to push it off the other fork onto the tray or rack. This was difficult because the caramels are so soft, they were sticking to the forks. (VERY humid here today too)
So, I just spooned a round base of chocolate onto the parchment paper and then set the caramel onto it and used the spoon to drizzle over the caramel until completely covered. A wire rack would not have worked for these as soft as they are. Let the chocolate set a few minutes and then sprinkle sea salt on top.
I put them in the fridge to firm up and then trimmed off the excess chocolate.
Not the most uniform of chocolate covered treats, but they are rustic looking. You can tell by the fingerprint on one of them.
I could not resist, I had to eat the one I cut in half. In addition to the trimmed pieces, I have lots of chocolate left over. That is going to be used for dipping some orange slices.
YUM
I am going to have to put a padlock on the fridge...to keep me from eating the whole batch. Time to go pass some treats around.
Alchemist420
New Member
Alright Cooking with Cannabis, this is something I am fond of
I just wanted to throw my Cannabis Cooking experience into the thread here. I have been making cannabis cookies and other deserts for years, with my own style of infused butter.
1st how I infuse my butter.
2 LBS at a time
I was shown this technique from an old Stoner Baker I know, and it is how I have done it for years.
I have never done the decarb in the oven approach. I have always used the simmer technique.
2 LBS butter, 2 cups water, 1 OZ premium herb.
Grind Herb in coffee grinder. bring butter and water to a Very Very low simmer (Basically barely bubbling). Add herb and stir every 15 minutes for 2-3 hours. Put pan in refrigerator and allow to harden, then drain water. Never bothered straining because I use a coffee grinder and it was all super fine.
Cookies - The Easy Way !!!
Use the recipe on the back of the Toll House Chocolate Morsels Bag!
This is what I did for a while, Only I would multiply the recipe / ingredients up to match the 2lbs of butter I had and make one giant batch of cookies. I also would only cook on low heat 325 F.
TIP: I would Not mix in the chocolate morsels but would weigh up the dough and divide into 100 cookies then press the morsels into the top before baking. This made sure that every cookie had the same amount of infused dough.
Later I started tweaking the recipe and adding additional ingredients for flavor like cinnamon and nutmeg. Now I have my own signature Taste/smell that everyone knows.
Fast-forward a couple years....The Coma Cookie is created!
A friend got a reliable source for some really awesome pressed hash. It would actually come as light tan / green 4 OZ hockey pucks. So we decided to make a batch of my cookies but use 1 full OZ of the hash in place of the Herb. WOW!!!
He now gives me an OZ out of every puck he gets and I make a batch of cookies. I keep a couple dozen in return for making them. (I keep them in the freezer and the keep for many months just fine)
A name was coined by someone he gave one to, and now everyone in the area knows them as Coma Cookies. They really are a trip to experience. It comes on in waves, each wave making you that much more stoned and it last for many many hours. I have honestly woke up the following morning still feeling it sometimes.
I have tried making a few things different things and experiment with my cannabis cooking, all deserts though. One of the best ideas I had was I save some of the butter and made Icing / Frosting (whatever you want to call it) with confectioner sugar, then I made cookie sandwiches with it and a couple of my cannabis cookies.
I use my infused butter for other things and am always looking for new things to try so I am definitely subbing this thread
I just wanted to throw my Cannabis Cooking experience into the thread here. I have been making cannabis cookies and other deserts for years, with my own style of infused butter.
1st how I infuse my butter.
2 LBS at a time
I was shown this technique from an old Stoner Baker I know, and it is how I have done it for years.
I have never done the decarb in the oven approach. I have always used the simmer technique.
2 LBS butter, 2 cups water, 1 OZ premium herb.
Grind Herb in coffee grinder. bring butter and water to a Very Very low simmer (Basically barely bubbling). Add herb and stir every 15 minutes for 2-3 hours. Put pan in refrigerator and allow to harden, then drain water. Never bothered straining because I use a coffee grinder and it was all super fine.
Cookies - The Easy Way !!!
Use the recipe on the back of the Toll House Chocolate Morsels Bag!
This is what I did for a while, Only I would multiply the recipe / ingredients up to match the 2lbs of butter I had and make one giant batch of cookies. I also would only cook on low heat 325 F.
TIP: I would Not mix in the chocolate morsels but would weigh up the dough and divide into 100 cookies then press the morsels into the top before baking. This made sure that every cookie had the same amount of infused dough.
Later I started tweaking the recipe and adding additional ingredients for flavor like cinnamon and nutmeg. Now I have my own signature Taste/smell that everyone knows.
Fast-forward a couple years....The Coma Cookie is created!
A friend got a reliable source for some really awesome pressed hash. It would actually come as light tan / green 4 OZ hockey pucks. So we decided to make a batch of my cookies but use 1 full OZ of the hash in place of the Herb. WOW!!!
He now gives me an OZ out of every puck he gets and I make a batch of cookies. I keep a couple dozen in return for making them. (I keep them in the freezer and the keep for many months just fine)
A name was coined by someone he gave one to, and now everyone in the area knows them as Coma Cookies. They really are a trip to experience. It comes on in waves, each wave making you that much more stoned and it last for many many hours. I have honestly woke up the following morning still feeling it sometimes.
I have tried making a few things different things and experiment with my cannabis cooking, all deserts though. One of the best ideas I had was I save some of the butter and made Icing / Frosting (whatever you want to call it) with confectioner sugar, then I made cookie sandwiches with it and a couple of my cannabis cookies.
I use my infused butter for other things and am always looking for new things to try so I am definitely subbing this thread
- Thread starter
- #35
Alright Cooking with Cannabis, this is something I am fond of
I just wanted to throw my Cannabis Cooking experience into the thread here. I have been making cannabis cookies and other deserts for years, with my own style of infused butter.
1st how I infuse my butter.
2 LBS at a time
I was shown this technique from an old Stoner Baker I know, and it is how I have done it for years.
I have never done the decarb in the oven approach. I have always used the simmer technique.
2 LBS butter, 2 cups water, 1 OZ premium herb.
Grind Herb in coffee grinder. bring butter and water to a Very Very low simmer (Basically barely bubbling). Add herb and stir every 15 minutes for 2-3 hours. Put pan in refrigerator and allow to harden, then drain water. Never bothered straining because I use a coffee grinder and it was all super fine.
Cookies - The Easy Way !!!
Use the recipe on the back of the Toll House Chocolate Morsels Bag!
This is what I did for a while, Only I would multiply the recipe / ingredients up to match the 2lbs of butter I had and make one giant batch of cookies. I also would only cook on low heat 325 F.
TIP: I would Not mix in the chocolate morsels but would weigh up the dough and divide into 100 cookies then press the morsels into the top before baking. This made sure that every cookie had the same amount of infused dough.
Later I started tweaking the recipe and adding additional ingredients for flavor like cinnamon and nutmeg. Now I have my own signature Taste/smell that everyone knows.
Fast-forward a couple years....The Coma Cookie is created!
A friend got a reliable source for some really awesome pressed hash. It would actually come as light tan / green 4 OZ hockey pucks. So we decided to make a batch of my cookies but use 1 full OZ of the hash in place of the Herb. WOW!!!
He now gives me an OZ out of every puck he gets and I make a batch of cookies. I keep a couple dozen in return for making them. (I keep them in the freezer and the keep for many months just fine)
A name was coined by someone he gave one to, and now everyone in the area knows them as Coma Cookies. They really are a trip to experience. It comes on in waves, each wave making you that much more stoned and it last for many many hours. I have honestly woke up the following morning still feeling it sometimes.
I have tried making a few things different things and experiment with my cannabis cooking, all deserts though. One of the best ideas I had was I save some of the butter and made Icing / Frosting (whatever you want to call it) with confectioner sugar, then I made cookie sandwiches with it and a couple of my cannabis cookies.
I use my infused butter for other things and am always looking for new things to try so I am definitely subbing this thread
It's great to have you here Alchemist! Those Coma Cookies are right up my alley!! Lol! They sound down right delightful!!
I've made cannabutter noodles and herbs before. It was delish!
I cooked the noodles. Put the butter on the warm noodles, added fresh basil and chives. Sprinkled some garlic powder and parmesan. Stir. Enjoy. Easy peasy and tasted great!
Alchemist420
New Member
Yummmm....I love pasta.It's great to have you here Alchemist! Those Coma Cookies are right up my alley!! Lol! They sound down right delightful!!
I've made cannabutter noodles and herbs before. It was delish!
I cooked the noodles. Put the butter on the warm noodles, added fresh basil and chives. Sprinkled some garlic powder and parmesan. Stir. Enjoy. Easy peasy and tasted great!
Sent from my SM-N915V using 420 Magazine Mobile App
Alchemist420,
You have me wanting to make cookies now. And I probably will after my next round of work days here.
It's nice to read from someone else who does not decarb the weed before making butter, I don't do that either. Never have. My butter turns out kick ass without doing it. Those who do it say it really helps, so I am going to try it on my next batch of butter.
Thanks for sharing your Butter and Cookies info here.
You have me wanting to make cookies now. And I probably will after my next round of work days here.
It's nice to read from someone else who does not decarb the weed before making butter, I don't do that either. Never have. My butter turns out kick ass without doing it. Those who do it say it really helps, so I am going to try it on my next batch of butter.
Thanks for sharing your Butter and Cookies info here.
WillysMom
Well-Known Member
I did the same today, but I decarbed them and I only used trim. Froze after decarb. After a day added olive oil and sunflower litchen (spelling). and heated again in oven. Strained the oil to a mason jar.
Made some vinegarette dressing for my salad (only used a teaspoon on salad) ... and boom... 1/2 hour later
- Thread starter
- #39
This is the finished infused olive oil. It has been strained and put in the fridge until used for capsules or cooking.
The left over buds will be saved for brownies to give them a little extra punch.
Just wanted to toss up a few of the tea I made the other day. I had a busy day cleaning that day. The tea tasted great, although I would add some fresh mint to the mix. Here's how I made it.
I put a half of a white peach in the bottom.of the glass jar. Added some honey and kinda mashed it to release the peach juices. Now is when I would add the mint. Then addded ice and let sit. In the French press is where I filtered the stems. Then poured the stem tea over the peach mash. It was pretty tasty.
The left over buds will be saved for brownies to give them a little extra punch.
Just wanted to toss up a few of the tea I made the other day. I had a busy day cleaning that day. The tea tasted great, although I would add some fresh mint to the mix. Here's how I made it.
I put a half of a white peach in the bottom.of the glass jar. Added some honey and kinda mashed it to release the peach juices. Now is when I would add the mint. Then addded ice and let sit. In the French press is where I filtered the stems. Then poured the stem tea over the peach mash. It was pretty tasty.
WillysMom
Well-Known Member
Using a french press is BRILLIANT!! Will have to play with that for awhile with the stems and trim...for tea drinks or even straining the oil, which gets very messy. Thanks for the great idea!