RECIPES:  Marijuana Sweet Treats

I asked for a formula to figure out what each of my mini cupcakes would actually have in THC.  I got this answer from Michael McCord:   (Grams of concentrate starting) X 1000 = weight of starting concentrates in milligrams
(Weight of starting concentrates in mg / # of edibles at the end of baking process ) X .75 (unless you know the actual % THC content your oil has, then insert that here) = Final mg / treat.  

​If you have a  better way to estimate just what you are coming up with when you make your edibles; please let me know.  Thank  you.
Salty Chocolate Balls
Ingredients for Centers
4 lbs of chunky peanut butter
2 lbs of powdered sugar (2 boxes)
1 cup of butter (I add 4 ounces of 14 per cent cannabis tincture with the rest of it butter)
9 cups of Rice Krispies
  • Mix the peanut butter with either your canna butter or tincture and butter
  • Add the powdered sugar before adding the Rice Krispies.
  • Take a small sized cookie scoop to make balls putting them on a cookie sheet to firm up in either the freezer or refrigerator.   
    • I am now coating my molds with cocoa butter as suggested in a chocolate making class I took.  It gives a great shine to my chocolate pieces.
    • I put a thin layer of chocolate into the mold (I use mini cupcake pans) and cool to set up
    • I then scoop the peanut butter center mix onto the layer of chocolate with a small cookie scoop.
    • I ladle more chocolate over the center mix; which looks very much like I dipped the ball; but very much more less mess and finish off by sprinkling the maldon salt.
Chocolate 
  • Melt 8 cups of good grade dark chocolate
  • Add 1 ounce of oil based tincture.
  • temper the chocolate up to 115 degrees and immediately cool down to 95 degrees
  • At 90 degrees I add 20 grams of cocoa butter to get better fluidity.
  • You might find that you will need to melt more chocolate to cover approximately the 240 balls that this recipe makes.
  • Dip the firmed up balls into the chocolate putting them back on the cookie sheet as you go (above I describe what I think is easier and less messy.
  • Sprinkle with large salt like Maldon
  • I either refrigerate or freeze in containers that hold ten pieces of Salty Chocolate Balls.
My cost for this recipe:
Cannabis tincture per 1 ounce that I have made is 20.00 for each ounce = 60.00
Peanut butter was a 4 lb container found at my local store for 6.99
Powdered sugar is approximately 2.08 per pound
Rice Krispies were 2.23 for 9 cups based on buying a box for 4.45 which had 18 ounces in it. 1 oz of Rice Krispies is one cup 
My chocolate was 4.86 per lb. Every two cups is 1 lb. You might need to use more chocolate to cover the 240 balls that I got from this recipe.
Maldon salt on Amazon is 5.60 for 8.5 oz You use sprinkles so it isn’t costing that much!
If you are providing for others put some labor cost in the recipe 
Picture
Decadent Peanut Butter Chocolates
Ingredients
2 lbs of fine grade dark chocolate
2 ounces or 1/4 cup potent oil-based cannabis tincture
1 cup natural creamy  peanut butter
2/3 cup of powdered sugar or more if needed
2 cups chopped walnuts
1 T chilie powder if desired

Directions
  • Melt chocolate in heavy sauce pan adding 2 ounces or 1/4 cup tincture to mixture
  • Blend together powdered sugar with peanut butter (you could also add tincture to this mix)
  • Cover bottom of chocolate mold with layer of chocolate/tincture mix
  • Place approximately 1 tsp of peanut butter mix on top of chocolate layer
  • At this point you could add a sprinkle of chili powder
  • Cover peanut butter mix with another layer of chocolate
  • Cover with chopped walnuts
  • Cool to firm up chocolates before popping out of molds.  I use the freezer for less time to wait.
I only eat one so that I will manage to be able to find my pajama legs when it is time to go to bed.

Healthy Homemade Green Apple Popeye Gummy Bears 
(all natural, fat free, no added sugar!)
Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 55 gummy bears

Fat per serving: 0g

Ingredients

~7 Organic Apples* (I used Gala apples because I couldn't find any organic Granny Smith)
3-4oz Organic Baby Spinach*
3 tbs Organic Lemon Juice, freshly squeezed
2 tsp Organic Stevia Extract
2 tsp Apple Flavor
100g (1/2 cup + 2 tbs) Unflavored Gelatin
Instructions

  • Wash the apples and then core them. Chop them into quarters so they can fit into the juicer chute.
  • Rinse the spinach and drain the excess water. Lightly chop the spinach (I used kitchen shears) so it's easier to shove into the chute once you're juicing (when the leaves are whole, they tend to stick).
  • Attach the KitchenAid Juicer Attachment to the stand mixer with the high pulp filter, then place a tall container underneath the juice opening and another container underneath what I call the "poop shoot."
  • Turn the stand mixer on high speed (setting #10) and start juicing! Juice the apples and spinach at the same time, alternating some sliced apples and a mini handful of spinach into the chute, until you get 3+3/4 cups worth of juice.
  • In a nonstick saucepan, stir together the apple/spinach juice, lemon juice, stevia extract and apple flavor with a rubber spatula. Sprinkle the gelatin on top, stir lightly, then let it sit for 5 minutes.
  • Place the pan over medium/medium-high heat and smush the big clumps of gelatin, but you don't need to worry, they'll dissolve.
  • Stir constantly until the mixture begins to bubble. When you can't stir the bubbles away, keep it on the heat for 30 more seconds and then remove from the heat.
  • Place your gummy bear molds on a cookie sheet, and then fill the molds with the green apple gummy bear mixture. Let cool on the counter for about an hour, then place them in the fridge. Refrigerate until firm (I leave them overnight).
Notes
You'll need a total of 3+3/4 cups worth of juice. For me, that required 7 medium-sized Gala apples and 4oz of baby spinach.

Refrigerate to store. Keeps for ~2-3 days.

This recipe is: all natural, fat free, refined sugar free and gluten free!
HARD CANDY #1
 Ingredients
  • 1/2 cup marijuaina alcohol tincture, reduced down into the syrup
  • 2 cups granulated sugar
  • 2/3 cup light corn syrup
  • 3/4 cup water
  • 1/2 teaspoon lemon emulsion
  • 1 teaspoon LorAnn Oil super strength flavor of your choice
  • 5 to 10 drops of food coloring
  • hard candy molds
  • candy thermometer
Directions
  • Put your tincture in a 1 quart non-stick saucepan and heat on low. Cook until almost all of the alcohol has evaporated (about five minutes). It should look like molasses.
  • Add emulsion and flavoring extract to complement the flavor of candies you want to make. Then stir.
  • Remove from heat and let cool for five minutes.
  • Mix sugar corn syrup and water together in a large saucepan and stir on medium heat until sugar dissolves.
  • Insert candy thermometer, making certain the thermometer doesn’t touch the bottom of the pan. Bring mixture to boil without stirring.
  • Continue to cook the set up without stirring until the temperature reaches 260°F. Add food coloring and do not stir. Continue to cook until thermometer hits 300°F.
  • Remove from heat precisely at 300°. Add flavoring and tincture reduction and stir quickly.
  • Quickly pour into prepared molds and let sit at room temperature for five minutes.
  • Let cool completely and break apart. Coat with powdered sugar if desired.

When I made this candy, I didn't get it hard enough to stay in shape after removing from molds. I saved the day by re-heating a bit and pouring the candy mix into a pan covered with powdered sugar. I then sprinkled powdered surgar over the top and put it in the fridge to harden up again. I ended up being able to break up pieces without them sticking together.
HARD CANDY #2

There are a lot of people that think making cannabis candy is a difficult process, when in reality, it’s quite simple. As it usually is when making edibles, getting it right is tough. The candy not only has to be potent enough to be considered medicine but taste good as well! The candy is worthless if it doesn’t have both of those qualities. But making the perfect batch of cannabis candy treats is in the following recipe!

Ingredients
  • Candy molds
  • Cooking spray
  • Metal spoon
  • 2/3 cups white corn syrup
  • 1 tsp flavoring of your choice (adjust if you want but this is really the perfect amount!)
  • Food coloring (so they look nice, obviously!)
  • Candy thermometer
  • 1 cup water
  • 2 cups sugar
  • 9.5 grams of dry powdered hash

Directions
  • First things first, spray the candy molds with cooking spray so that the mix doesn’t stick when you get to the step that requires it. 
  • Put the sugar and corn syrup together in a pot and put it on high heat until the mix begins to boil. 
  • Reduce the heat to low medium and keep an eye on the temperature. Once the temp hits 300
  • Remove the heat and add in the hash and food coloring. Stir this mix vigorously. You need to make sure that the hash has been completely mixed in. About a minute should do it because the mix will start to harden soon after that. 
  • Add your candy mix in to the molds. You can either make them just candies or you can add in sticks to make them lollipops!
  • Let the mix harden in the mold and then remove and wrap them. 
  • This recipe will give you about 40 candies. 
  • You can always add in more hash but be sure that that’s the form of cannabis that you use. Kief could also be used in this recipe if you have enough of it. 
  • These candies last a good amount of time, about 2 to 3 hours on an empty stomach and an hour after a meal. 
  • No one should be afraid to make cannabis candy, especially when it’s such a benefit to those who are always on the go and enjoy eating their weed rather than smoking it. They’re very discreet but don’t let anyone sneak one behind your back!

Source: http://www.thcfinder.com
HARD CANDY #3
Learn how to make marijuana hard candies and lollipops! Our first weed candy recipe. These are great on the go, when you just can't keep food down, or for parties.
Ingredients
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 1-2 ounces marijuana tincture
  • Candy or Lollipop molds
  • Your choice of food coloring and flavoring
Directions
  • Add sugar, syrup, and water to a pot on the stove over medium-heat. Stir until all ingredients have dissolved and bring to a boil.
  • Bring to 300 degrees (F) and slowly stir in color and flavorings.
  • Turn off heat and as quickly as possible stir in marijuana tincture.*
  • Pour into candy or lollipop molds.*

The liquid will very quickly turn into solid form so you must as well move very quickly! 

Source: http://michiganmedicalmarijuana.org/topic/44673-hard-candy-recipes-and-or-cough-drops/

Or watch a video of Hard Candy #3 on YouTube: https://www.youtube.com/watch?v=ZmnBLSloKgo
HARD CANDY #4
  • 2 cups sugar
  • 1 cup corn syrup
  • 1 cup water
  • heat all until 300 degrees F
  • remove from heat asap at 300 degrees F
  • Let cool to 180 degrees F
  • add color, flavor and tincture. 
  • I use 1.5 teaspoons  of flavor 
  • and 1 tsp of FECO or 
  • 1/4 green dragon
  • Be careful and remember to use fans! 
  • Pour and let harden.

Source: Amanda Enriquez, Facebook

Note
Everybody likes them so far, not a strong coconut flavor. I use some citric acid to give them a punch, but cherry and lemon seemed to be the favorites so far. The more oil you use, you really need to mix it well at the hard crack stage (302)to incorporate it well. If you don't get your temperature that high, they will be good, but a little softer and chewier. Work fast to pour into molds or just pour into 1 big mold and break apart.

Source: Rob Wittstock, Facebook

HARD CANDY #5:  LOZENGE

Decarboxylate your weed before cooking with it, for the full psychoactive effect!  

Ingredients

*Making flax seed water:  Put three quarts of water on to boil, add two tablespoons of flax seed and simmer for fifteen minutes. Then I cool it and you can then choose to strain it into containers or leave it thick.

Directions
  • Put 2 tbsp. slippery elm bark to coat your grinder
  • Add 3 ½ Cups of Dried Wolfberries
  • Blend till fine
  • Makes 2 cups wolfberry powder
  • Add 2 tbsp. thick flax seed water
  • 1/3 cup Cannoil/extra strength oil

(use olive oil infused with buds and not leaf for a more energizing, less sedative effect.)

  • Mix well
  • We use a jello jiggler tray to make a small candy form
  • Coat the tray holes with liquid lecithin (spread very thin) and add mix to fill tray
  • Refrigerate for a few hours to let them bind and harden slightly
  • Wrap in wax paper individually and refrigerate
  • (freeze for hard candy)

Lozenges are excellent for mouth problems; tooth aches, abscesses and sore throats; intestinal disorders, warding off colds, strep throat and is an excellent pain killer. Wolfberries help fight free radical damage that lead to DNA and genetic mutations and cancers. They improve sleep, digestion, memory, the kidneys, liver and heart functions, accelerates healing, re-stores libido and regulates the blood cells balance of sugars and pressures. 

Source:  http://www.thestonerscookbook.com/recipe/ganja-goji-lozenge
STOVETOP GRANOLA INFUSED WITH MARIJUANA

Do you need a convenient medical marijuana-infused snack? Well here’s a granola that can be put in a baggy and taken almost anywhere you go. Granola is great to take to a public event or hiking or camping and be able to enjoy your medical marijuana-infused food while away from home.

Ingredients
  • 1 tablespoon olive oil
  • 2 cups rolled oats
  • 1/3 cup Cannabutter
  • 2 tablespoons honey
  • 1/3 cup packed brown sugar
  • 1/2 cup chopped almonds
  • 1/3 cup dried cranberries

Directions
  • Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
  • Melt the cannabutter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
  • Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

Source: http://azmarijuana.com/category/recipes/page/2/
SPECIAL BROWNIES
This is the most popular special brownie recipe in the world! Cakey on the outside and fudgey in the middle. These are the best brownies you will ever have!

Ingredients
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons THC oil
  • 5 ounces semisweet chocolate, chopped
  • 1 ½ tablespoons light corn syrup
  • 1 cup firmly packed light brown sugar
  • 1 tablespoon applesauce
  • 3 egg whites
  • 2 teaspoons vanilla

Directions
  • Preheat oven to 350° fahrenheit.
  • In a small bowl, mix together the flour, cocoa powder, baking powder and salt. Set this aside.
  • Pour the THC oil and the chopped chocolate into a double boiler over high heat. As the water boils in the lower pan, whisk the chocolate and oil until melted. Remove from the heat, and whisk in the corn syrup, brown sugar and applesauce. Stir in the vanilla and egg whites. Beat the mixture until smooth, and then stir in the flour mixture until you get a smooth consistency.
  • Grease a 9-by-13-inch baking pan. Pour the batter into the pan. Bake for 20 minutes. The brownies are ready when the center of the top is almost firm to the touch. Remove from the oven and let it cool on a wire rack. Enjoy these chocolate treats!

Source: http://www.thestonerscookbook.com/recipe/special-brownies
Marijuana Mints
Ingredients
  • 1/2 Cup Coconut Oil
  • 1/4 Cup Raw Honey
  • 3/4 Teaspoon Peppermint Extract
  • 3/4 – 1 Cup Homemade Chocolate Chips or Soy Free Chocolate Chips
Directions
  • Whip coconut oil, raw honey and peppermint extract together with a hand mixer. If the coconut oil is liquid you will want to refrigerate it until it is solid, but not rock hard. 
  • Place filling in refrigerator for 5 minutes.
  •  Use a small cookie dough scoop or 1/2 tablespoon measuring spoon and scoop out small junior mint size pieces of mint filling.
  •  Place each piece on a parchment paper lined cookie sheet.
  •  Return the mints to freezer until you are ready to coat them with chocolate.
  • In a small saucepan over low heat gently melt the chocolate chips.
  •  Once melted, remove from heat.
  •  Take mints out of freezer.
  •  Use a spoon to coat each mint with melted chocolate.
  •  Place chocolate covered mints back on the parchment paper and return to the freezer.
  •  Keep mints in freezer until the chocolate coating is hard.
  •  Serve mints immediately or store in refrigerator.

Makes 1 1/2 cups of mints.



Tootsie Rolls
Ingredients
  • 2 tablespoons CannaButter or Coconut oil, melted
  • 1/4 cup unsweetened cocoa powder
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon vanilla extract or flavoring (I love vanilla paste in equal amounts)
  • 1/4 cup dry milk powder (up to 1/3 cup)
  • 1/4 cup white corn syrup
  •  1 pinch of salt if not restricted
Directions
  • Mix cocoa & powder sugar into one bowl, set aside
  •  Add coconut oil or butter to the corn syrup, mix well
  •  Add flavoring, (I’ve been using natural lemon oil)
  •  Mix milk power until creamy 
  •  Add the liquid to the Cocoa & Powder Sugar 
  •  Mix and keep mixing even though it looks like there is not enough liquid, when it becomes somewhat solid you can start kneading it.
  •  Roll into pieces, refrigerate to firm up and then cut into pieces, keep in the refrigerator.

Note  
  • You can also use 1 gram of FECO to 1 batch of tootsies, these we are calling loaded tootsies, whereas the other ones without FECO can be eaten without making you go to sleep.
  • If your tootsie rolls came out a bit oily, add marshmallows.  It helps to absorb some of the oils in the recipe.

Oreo Stuffed Chocolate Chip Cookies

Ingredients
  • 2 sticks softened marijuana butter or pot infused coconut oil
  • 3/4 Cup packed light brown sugar
  • 1 Cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla
  • 3 1/2 Cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 10 oz bag chocolate chips
  • 1 bag Oreo Cookies, I used the double stuff

Directions
  • Preheat oven to 350 degrees F. 
  • In a stand or electric mixer cream butter and sugars until well combined.
  •  Add in eggs and vanilla until well combined.
  • In a separate bowl mix the flour, salt and baking soda.
  •  Slowly add to wet ingredients along with chocolate chips until just combined.
  •  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.
  • Take another scoop of dough and place on bottom of Oreo Cookie.
  • Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.
  •  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.
  •  Let cool for 5 minutes before transferring to cooling rack.
  •  Serve with a tall glass of milk, enjoy!


Makes about 2 dozen VERY LARGE Cookies
Crispy Wonders

More than other types of cookie, these are quite sensitive to being over baked. Some might like them darker, but I prefer mine a little less, which allows for the flavor of the salt and butter to come through. I recommend baking them one sheet at a time on the middle rack of the oven. Even in a convection oven, I find if you bake these on the lower rack, they’ll cook too quickly on the bottom.

It helps if you can make room in the refrigerator or freezer before you start rolling the cookies so you chill the baking sheets with the unbaked cookies on them. Chilling them makes it easier to score them with a fork, but if you work fast – like I did – you can probably get away with not chilling them.

I reduced the baking powder in the original recipe, but it’s still imperative that you use aluminum-free baking powder because these have a bit more leavening than other cookie recipes. Regular baking powder has a tinny taste, and you want to avoid that in these buttery treats.
  • 2/3 cup (5.2 ounces, 150g) best-quality salted butter, at room temperature.  ½ cup of this butter should be canna butter.
  • 2 teaspoons flaky sea salt, such as fleur de sel or Maldon
  • 4 large egg yolks
  • 1 cup (200g) sugar
  • 1 3/4 cups (210g) all-purpose flour
  • 4 teaspoons aluminum-free baking powder
  • 1 egg
  • 1 teaspoon of water1. In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a bowl with a sturdy silicone spatula, cream the butter and salt together on low speed until smooth, about 30 seconds.
  •  In a separate bowl, whisk the egg yolks, gradually adding the sugar while whisking, until the yolks are light and fluffy – about a minute. With the mixer on low, add the egg yolks to the butter, stopping the mixer to scrape down any butter clinging to the sides so it all gets incorporated.
  • .Sift together the flour and baking powder in a small bowl, then stir that into the creamed butter mixture until it’s completely incorporated. (Don’t overmix it.)
  •  Pat the dough into a rectangle about 1-inch (3cm) thick, wrap in plastic, and chill for an hour. (The dough can be made up to five days in advance, and stored in the refrigerator.)
  •  Line two baking sheets with parchment paper. Have a pastry scrape or thin metal spatula handy.
  •  Cut the rectangle of dough in half and place one piece between two large sheets of parchment paper. Roll the dough until it is between 1/3- to 1/2-inch (1,25cm) 6. Cut the rectangle of dough in half and place one piece between two large sheets of parchment paper. Roll the dough until it is between 1/3- to 1/2-inch (1,25cm) thick. Peel off the top piece of parchment paper and, using a 2-inch (5cm) round cookie cutter, cut out circles of dough, place them on the prepared baking sheet at least 1/2-inch (2cm) apart. You may need to coax them off the parchment with the pastry scraper or spatula.
     Roll the second piece of dough, cut out circles, and put them on the other baking sheet. (Scraps can be gathered up and rerolled to make additional cookies.) Chill the baking sheets of cookies in the refrigerator or freezer until firm.
     To bake the cookies, preheat the oven to 350ºF (180ºC). Adjust the oven rack to the middle of the oven.
     Beat the egg in a small bowl with the teaspoon of water. Remove one sheet of cookies from the refrigerator or freezer. Brush the tops of the cookies with the egg wash then use a fork to cross hatch a pattern on the tops of the cookies. Bake the cookies until the tops are golden brown, about 15 minutes, rotating the baking sheet in the oven midway during baking.
     Remove the cookies from the oven and let cool on a wire rack. Brush the second baking sheet of cookies with the egg wash, rake a pattern across the tops with a fork, and bake them.
  • Storage: The unrolled dough can be chilled for up to 5 days or frozen for up to two months. Once baked, the cookies will keep for up to four days in an airtight container.
     
Oatmeal and Chocolate Chip Cookies
 
A little bit crispy, a little bit chewy, these cookies can be made with kamut flour so they are great for people with gluten sensitivities. Or, you know, anyone!
Serves: 16
Ingredients
  • 170g (1 cup) kamut or regular flour
  • 105g (1 cup) large flake oats
  • 150g (3/4 cup) chocolate chips
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 125mls (1/2 cup) canola oil replacing 1/8 cup with canna tincture or adding ½ cup canna butter instead.
  • 1 egg
  • 1 teaspoon pure vanilla essence
  • 170g (3/4 cup) packed dark brown sugar
Instructions
  1. Pre-heat oven to 325 degrees to keep the THC from degrading.  The original recipe called for 375 degrees.
  2. Prepare two baking trays with parchment paper.
  3. In a medium bowl, mix kamut flour, oats, chocolate chips, baking soda, baking powder and salt.
  4. In a separate bowl, beat the oil with the egg, vanilla and brown sugar until smooth.
  5. Mix the dry ingredients into the wet until just incorporated and there are no lumps of dry ingredients. the mixture will be quite still and a little bit crumbly.
  6. Using a 4 tablespoon cookie scoop portion the dough into 16 large cookies. Space these 2-3cm apart on the baking trays. the mixture might need a little pressing into the scoop but should hold together once it's on the baking tray.
  7. Bake for as long as it takes to brown the cookies while still soft to the touch.
  8. Remove trays from oven and place on cooling racks for 2 minutes.
  9. Remove cookies from trays and allow to cool on the cooling racks.
  10. Store in an airtight container once at room temperature.
Rice Krispie Treats

Ingredients
  • 1 cup marijuana butter
  • 1 bag of large marshmallows 
  • 6 cups rice krispies
Directions
  • Melt butter and marshmallows on medium heat  stirring til melted
  •  remove from heat stir in your cereal 
  • press into 9x13 sprayed pan
  • drizzle with melted chocolate! 

Marijuana Sugar
Ingredients
  • Mixing bowl
  • Measuring cups and Spoons
  • Baking sheet
  • Alcohol marijuana tincture
  • Granulated sugar

Directions
  • Place 1 cup of granulated sugar in a mixing bowl
  • Add 1 Tablespoon of alcohol tincture
  • Mix well to incorporate tincture into sugar
  • Spread the mixture onto baking sheet in thin layer
  • Place in 200 degree F oven for 30 minutes to evaporate the alcohol from the sugar


Sensual Chocolate

Ingredients·        
  • ¼ cup highly concentrated MagicalButter MCT oil or raw organic cocoa butter
  • 1 pound high-quality dark chocolate, 60% cocoa
  • 1 tablespoon soy lecithin
  • 1 teaspoon pure vanilla extract (or the flesh of fresh bean)
  • 1 teaspoon superfine sugar vanilla
  •  1 teaspoon dark cocoa powder

How to
  • Add MagicalButter MCT oil or cocoa butter, vanilla, sugar and cocoa powder in a double boiler and then whisk until sugar is completely dissolved.
  •  Slowly add chocolate and gently stir until it is completely melted and has a silky shine.
  •  Pour into molds.
  • Let cool, pop out of molds and serve!
BOOM! You’re done!!! Easy breezy and yummy yummy!!!
Source https://magicalbutter.com/recipe/sensual-chocolate

Comments about this recipe on Magical Butter Users United on Facebook


Sativa with decarb. 225F for 52 minutes is the best I've found so far. I made my girlfriend 27% THC Candy Jack oil for her pain during the day and it is extremely effective without any sleepy effects for her...even at a 350mg dose.

I like to add Tumeric 1 Tbs per cup.. Helps with inflamation and clarity as well.

Winchuck Carrot Cup Cakes
Cake makes 8 cups of batter
4 eggs
1 cup of rice bran oil (or other oil)
1/4 cup of 14 % THC rice bran cannabis tincture or add another 1/8 cup of tincture for a stronger cup cake. Be aware that the total amount of oil should be 1 and 1/4 cup so adjust accordingly.
2 cups of sugar
2 tsp vanilla
Use your electric mixer to incorporate eggs into sugar, oil with vanilla.
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Sift the dry ingredients prior to mixing with egg/oil/sugar
3 cups of grated carrot (9.1 carrots)
1.5 cups of chopped pecans or walnuts
1.5 cups of crushed drained pineapple or tidbits.
Fold into the mixture of both the wet and dry ingredients until well mixed.
Fill cupcake papers 2/3 full. Bake at 350 degrees until done.
Frosting:
1/2 cup melted butter
8 ounces of soft cream cheese
4 cups of powdered sugar
1 tsp vanilla
Blend with electric mixer
Sprinkle with chopped nuts
Reviews:  "The new batch of cupcakes are phenomenal! My husband and I couldn't get enough of them lol. I had absolutely no pain and neither did my husband."
 Canna Chocolate Cheesecake cupcakes by Sage Amdahl 

Cupcake batter
2 cups flour
1 cup sugar 
2 tbs cocoa powder 
1 tsp baking soda 
1 tsp vanilla
1/4 cup infused cannabis coconut oil 
2 eggs 
1/4 cup water

Creamcheese filling
2/3 rds container creamcheese
3 tbs powdered sugar 
1 tsp vanilla 
3 tbs cream
Mix all ingredients together

Mix batter ingredients together and pour mixture into a greased muffin pan. Scoop a bit of the creamcheese mixture into the center of each cupcake. Bake at 325 for 25 minutes or until toothpick inserted comes out clean

​Reviews:  I made these recently finding that the two ounces (1/4) cup of my 14 per cent THC tincture made these cupcakes ready to work very well for the most extreme cases of pain.  I only ate a sliver and absolutely felt the effect.  Only serious users with high tolerance should attempt an entire cupcake.  The rest of us can only dream of our next bite in maybe 4 or 5 hours. LOL
Cannabis Pumpkin Pie

This is a traditional holiday pumpkin pie with a magical twist! Easy and delicious, this recipe works great with fresh or canned pumpkin puree. It will leave you feeling euphoric and satisfied!
​
Ingredients
¼ cup cannabutter
2 eggs, beaten
¼ cup sweetened condensed milk
1 teaspoon molasses
1 teaspoon nutmeg
1 teaspoon vanilla extract
¼ cup light brown sugar
1 (16-ounce) canned pumpkin
1 (9-inch) unbaked pie crust

Directions
 Preheat oven to 350°F.
In a small saucepan, melt the cannabutter over low heat.
In a large bowl, combine the milk, eggs, molasses, cinnamon, nutmeg, vanilla, brown sugar, and pumpkin – mix well. Add the cannabutter to the mixture and stir to combine. Pour the mixture into the piecrust and bake the pie for 50 minutes. The pie is ready when the filling has settled.
Medicated Carmel Cheesecakes
 
19 ounces cream cheese
3 eggs
1/4 cup sugar
1 tsp vanilla
caramel:
1/2 cup granulated sugar 
2 tablespoons water 
1 tablespoon butter
1/2 cup evaporated milk 

 crust:
1 cup almond meal
1/2 cup slivered almonds
1/4 cup sugar
1/4 teaspoon fine Sea Salt
1/4 teaspoon ground Cinnamon
1/4 teaspoon Baking Soda
1/4 cup melted canna butter. ( I might add ¼ cup which is two ounces of rice bran oil instead for added strength).
 
  • Pre-heat the oven to 350 degrees F.
  • Crush your slivered almonds. 
  • In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
  • Line a muffin tin with liners. Push the almond mixture into the bottom of the liners. 
  • Bake for 10 minutes to set. 
  • Turn oven down to 300°.
  • In a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy. 
  • Spoon mixture into the muffin tins with prepared almond crust. 
  • Bake for 40 minutes. 
  • While cakes are cooking, start on the caramel.
  • Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes
  • Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in canna butter or oil based tincture and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. (No worries boiling 212F is not hot enough to convert the THC) 
  • Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. 
  • Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel
  • Spoon about 1 tablespoon caramel over each cheesecake