By Kelly Gibson.
To me, Christmas is the smell of warm molasses and cinnamon coming from the kitchen. I didn't stop at baking just the cookie either, I made these extra festive by dipping them in chocolate and adding some candy cane sprinkles. This was a combination of recipes by Better Homes & Gardens and Cooking Classy. The cannabis taste is well masked with this recipe, one of my best yet. Maybe Santa wants to enjoy some edibles this holiday too!
To make Canna-butter put the 'cured' marijuana flour into a crockpot (or stove top) on low for half an hour. Do NOT over heat. Let cool and store in an airtight container until further use. For a mild dose, it's recommended to use 0.75 grams of marijuana a serving, approximately 6 grams for 1/2 cup of butter. As per Mary Jean Dunsdon (aka Watermelon) recommendations.
Makes approximately 28 cookies
1 cups Cannabis Butter, room temperature
1/2 cups of shortening
2 cups granulated sugar
½ cup organic molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
6 oz dark ‘Bakers’ chocolate
Christmas sprinkles, of your choice.
• Start by preheating your oven to 375°F or 175°C.
• Mix together flour, soda, cinnamon, ginger and salt in a medium bowl and set aside.
• Then beat together butter and sugar until light and fluffy.
• Lightly whisk the eggs and add to molasses, mixing until combined.
• Slowly add in the dry ingredient and mix until well combined.
• Roll dough into small 1 inch balls.
• Roll each ball completely in course sugar.
• Place each cookie 1 inch apart on cookie sheet, then bake for approximately 10 minutes. The cookies will begin to crack slightly on top.
• Cool completely before decorating.
• Cut chocolate into small even pieces.
• Melt chocolate slowly on low using a Bain-marie or double boiler, mixing constantly.
• Allow melted chocolate to cool slightly before handling.
• Dip half of each cookie into melted chocolate, removing excess from the bottom of the cookie, then place on parchment paper and add sprinkles.
• Let set at room temperature.
• Serve immediately or store in a sealed container for up to 1 week.
Questions about the recipe, please contact Kelly Gibson at email@example.com.
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Believe it or not, the 1 gram cannabutter recipe is real and it works! So, a few weeks back I got my hands on some pretty potent Lemon OG Kush- 2 grams of flower to be exact. Rolling one gram up into a nice joint, I sat leisurely and well-medicated in my kitchen thinking, "Maybe I can make cannabutter with this 1 gram that I have".
Me being the need-to-know-it-all that I am, I made sure to do some research before cheffing up this marvelous 1 gram cannabutter batch. Unsurprisingly, nothing conclusive came up for my results. Matter of fact, most people denounced that a 1 gram cannabutter recipe even exists.
One of the great things about Marijuana that it has endless ways to consume it, and people are getting innovative in this department. Smoking it is just the old fashion way. When it comes to edibles, it can get VERY creative and experts have came up with tons of ideas.
When thinking about weed edibles, sweeteners like corn syrup are usually overlooked. The great things about infused corn THC syrup are its ease of preparation and the many different applications. THC Infused corn syrup is a great starting point for many sweet-treats, including the increasingly popular hard candy route for those looking to ingest their cannabis in more a stealthy manner.