Posts Tagged ‘kief’

Chocolate Covered Peanut Butter Bars

Thursday, June 5th, 2014
Chocolate Covered Peanut Butter Bars

Chocolate Covered Peanut Butter Bars

1 stick butter
1 gram (or more or less if you so desire) of activated hash oil or kief
1 cup graham cracker crumbs
1 cup powdered sugar
1/2 cup + 2 T. Peanut Butter
1 cup chocolate chips

Decarboxylate your kief or hash oil (25 minutes in the oven at 255 degrees)
Melt the butter and then add the activated cannabis
You want your graham cracker crumbs to be super fine, so use a food processor or a rolling pin to get ‘em crumbled up!
Mix together the butter with activated cannabis, graham cracker crumbs, powdered sugar and peanut butter.
Spread the peanut butter mixture out in a 9×9 pan

In the microwave or using a double boiler, heat the cup of chocolate chips until there are no lumps and the mixture is smooth. If doing this step in the microwave, check and stir at 30 second increments. Pour the chocolate over the PB mix in the pan.
Use a spatula to spread the chocolate topping evenly over the PB mix.
Refrigerate for one hour before cutting into 16 equally sized squares @ 60mg (with 1 gram activated concentrate)

If you don’t have kief or other cannabis concentrate, you can simply use infused butter, instead. Happy snacking!

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Peanut Butter Cookies

Saturday, October 27th, 2012

Hi everyone! I love simple recipes and using concentrates to medicate for accurate dosing and these peanut butter cookies are gonna really light up your day.

You’re going to need either kief or hash or hash oil, errl, bho, whatever concentrate you can get your hands on. You’ll need a scale to accurately measure the dose. This recipe makes 18 cookies, so measure out enough concentrate for 18 servings. I like about 150mg in my medibles, so I would use 2.7 grams of cannabis concentrate in this recipe. For 75mg cookies, you’d add 1.35 grams of concentrate to the recipe. These taste so good, it’s not a bad idea to make them lower dose so you can enjoy more than one. ;)

Gather your ingredients, one cup peanut butter, one cup sugar, one egg and your cannabis concentrate. Pre-heat your oven to 275′ and place your concentrate into a small baking dish for decarboxylation. This is not necessary with hash, as it’s been heat activated, but if you’re working with any other concentrate, you must always remember to decarboxylate your starting material. Decarb your concentrate for 5-10 minutes and gently warm your pb for 15 seconds or so in the microwave. Thoroughly stir the decarboxylated cannabis concentrate into the peanut butter until it’s well incorporated. Turn the oven up to 300 degrees for baking.

Next mix together the peanut butter, sugar and egg until you have a thick dough. Roll out 18, one inch balls and place them on cookie sheets with at least a couple inches between them. Flatten with the tines of a fork and bake until golden brown and delicious, app 12-16 minutes, depending on how much you flatten them.

The easiest version of Peanut Butter Cookies I’ve ever made!

Gingerbread Krispie Treats

Wednesday, December 7th, 2011

Gingerbread Rice Krispie Treats

4 Tablespoons butter, decarboxylated kief, 10oz. bag of gingerbread marshmallows and 6 cups of Rice Krispies

I used 1.5 grams of kief in this batch of 25 treats, giving me 50mg doses. Take two! :)

Heat the marshmallows in a huge microwave safe bowl for 3 minutes, zap the butter for 25 seconds, stir the kief into butter and then the butter into the marshmallows, finally, add the krispies and stir well, then pat down into a pan and allow to cool.

I saved out these lil gingerbread men as decoration for the tasty treats!

Cake’s Coffee Kisses

Wednesday, December 7th, 2011

These delicious bite-sized medibles are a new twist on an old favorite!

I added canna-flour to a regular brownie box mix. I also added 2 tablespoons of instant coffee mix to add flavor.

Bake in a pre-heated 300 degree oven for 15-23 minutes, depending on the size of your muffins. Use the toothpick method to test for degree of doneness.

Frosting/Glaze is 4oz. cream cheese, 1T instant coffee, 1 cup powdered sugar, 1/4 teaspoon vanilla and a tablespoon of milk. Stir well and dip brownies or spread on top.

Top each treat with an unwrapped chocolate kiss

I added 7 grams of bud-based canna-flour to this batch, ended up with 40 mini-muffins and each serving is 1/5th gram.

Gluten Free Lemon Cream Cheese bars

Thursday, December 1st, 2011

I’ll be sharing a few recipes that have been buried on my facebook page over the next week or so, this is one of my favorites. Enjoy!

Preheat oven to 300 degrees. To make crust: Mix together 1/2 cup medicated butter, 1 ¼ cup gluten free flour and ¼ cup sugar with a fork until crumbly.

Press into an 8 inch square pan and bake for 17-20 minutes in a 300 degree oven.

While the crust is baking, mix the two layers in separate bowls. Cream cheese layer: 8oz softened cream cheese, 1/2 cup sugar and one egg - blend until smooth Lemon layer: 3 eggs, ¾ cup of sugar, 2 tablespoons cornstarch, 1/4 t. baking powder and 3 1/2 T. lemon juice

Crust will look greenish/white, depending on the color of your butter and the flour you use. Do not brown! I think I overcooked this one just a smidge.

Pour the cream cheese layer directly onto the hot crust.

The top layer is the lemon mixture.

Before going into the oven with the two layers on the crust.

After baking for 37-42 minutes (the bars are ready when the middle doesn't jiggle when shaken) top with powdered sugar and cool. Don't try to cut the bars before they're cool. I will not even go into the importance of that final step.

Gluten-free medicated lemon cream cheese bars. Since I added 1/2 cup medicated butter to the entire mix, and there are 16 servings, each serving contains approximately 1/2 a tablespoon of butter. That way, I can eat two at a time. LOL

Baked Pears

Monday, November 7th, 2011

With fall harvest complete, I’m finally enjoying pears and apples and pumpkins and squash as well as the toasty fire in the woodstove.  The thing I love about fall flavors are that they blend so well with cannabis and you can use your cannabis flour in plenty of recipes.  Having grown up in the Pacific Northwest, specifically, the tree-fruit rich valleys of the Columbia River Gorge and Hood River Valleys, I’m a sucker for just about any type of pear or apple.  Also, I’m kinda like Bubba and shrimp on Forest Gump when it comes to ways to prepare and eat pears . . . we have pear fritters and pear pancakes and almond chicken pear salad and Bartlett pear bar cookies and pear ketchup and pear smoothies and pear tart and pear waldorf salad and pear pies and well, you get the idea, grow up on a farm near an orchard, eat like a country girl!

You can visit to learn more about the many varieties of pears and the delicious ways you can add them to your diet.

For this blog, I happened to have a bag full of pears and apples sitting in a chilly back room.  I noticed my dogs making trip after trip into the laundry room and I was about to scold them for their wayward behavior when I realized they were stealing pears from my bag.  Ooooooh!  I was bummed that the prettiest ones perched on the top, earmarked for this blog, were pilfered by my labs who have a strange penchant for the fruit. I got over it when my precious pup gave me her happiest look and chowed down on a juicy pear on the living room carpet. LOL

Pears for the baking

I picked a selection of 6 from the leftovers and I used a variety of different pears. They were all just a little under ripe and perfect for baking. I washed the pears and set them aside while I worried about the canna-paste I’d use to fill them. Pre-heat the oven to 300’F.

Cut the tops and bottoms off the pears, core and set aside.

I had a stick of softened butter, I added app. 1/3 cup brown sugar, 1/4 teaspoon each of ground cloves, nutmeg, allspice and cinnamon and then I threw in some prepared canna-flour – app. 6 grams so each pear would be a one gram serving.

Butter/brown sugar/spices/cannabis flour

Stuff the pears with the butter/sugar/spice/cannabis paste and wrap each one with foil to keep the servings separate.

Place in a shallow baking pan and bake at 300’F. or until the pears are cooked through. They will be tender when pierced with a fork. I baked mine for almost an hour before I was satisfied with the level of tenderness, I checked them at 30 and 45 minutes.

Individually wrapped pears ready for the oven

Serve the pears by gently opening the top of each foil package and placing the pear in a bowl with a generous scoop of vanilla ice cream. Drizzle the syrup from the foil over the pear and ice cream. Enjoy!


Tuesday, October 25th, 2011

Now that you’ve finished reading my instructional blog on dry ice extraction, you’re probably looking for an awesome recipe to use your kief. Gummy candy is one of the easiest things I’ve made, recently, and it should be no problem for any provider to whip up a batch of these medibles for their patients with specific needs.

You’ll need a large box of Jello, a box (4 packets) of gelatine, 1/2 cup water and however much hash you want in the end product. I use some candy molds shaped like tiki gods, but you could easily use ice cube trays to make individual candies.

Ingredients . . . Jell-O, gelatine, hash, glycerin and water

Mix your Jello and gelatine packs (all four of them) in a small sauce pan, then stir in the 1/2 cup of water.

Mix the gelatine and Jell-O in a small sauce pan, then add 1/2 cup water

I have glycerin tincture on hand, so I just heated up a tablespoon for 20 seconds in the microwave and added my hash to it. I mash it all up and stir well to create a nice paste that will evenly distribute in the gummy mixture when stirred in. If you’re out of glycerin, just use a bit of oil, but not too much as it doesn’t mix as well.

Hash with glycerin to make a paste.

Next up, stir in the hash/glycerin paste to the gummy mixture.

Adding hash/glycerin paste to gummy mixture

I stir this mixture over medium heat until the texture no longer feels grainy on the spoon, then it’s ready to remove from the heat.

Stirring the hash into the gummy mixture over medium heat.

This recipe makes 20 gummies based on the size of my candy molds, so dosing is super simple. After you portion out the hot mixture into the mold, you let it cool for 15 minutes in the freezer or 25-30 in the fridge, then peel the candy out of the mold by pressing your (gloved) finger in the middle of the candy and loosening the edge, then you can grab the whole thing and gently pull it out of the mold.

Portion the hot gummy mixture into candy molds

These gummies are 250 mg each, a low dose for me, but maybe too strong for many people. Dosing is so important to a patient’s ability to understand and search for similar results from other resources. I think I’d really be hard-pressed to spend my money on a medible that didn’t have dosing info so I knew how much to take. If you’ve never eaten too much cannabis, it can be an unpleasant experience, and I think we can all start doing our part to let patients know how much of what they’re getting in their meds. Furthermore, there’s nothing more frustrating than being told that the dose will be effective, only to find that you’ve spent $5 on something that isn’t strong enough.

Oh, dear, I got a little sidetracked. Anyway, the math goes like this – if you end up with 20 gummies and each of them is 250mg, then there are 5000 mg, or 5 grams of hash in the recipe. So, if you prefer a lighter dose, try 3 grams for 20 150mg gummies, or 1.5 grams for 20 75mg gummies. Lime Jello tastes best with the strongest doses, and I have found that peach really isn’t a good flavor on this recipe, but that could be my flavor preference.

Finished product, these gummies have 250 mg of hash in each!

So, there ya go, friends, no need to rely on others when you can do it all yourself. Just leaves you with one little thing to acquire on your own . . . and I can’t help you there. But I might know a guy. ;)

Dry Ice Extraction

Monday, October 24th, 2011

Dry ice kief extraction is a great way to obtain cooking material to get you started with some high quality canna-cooking. Kief, also sometimes referred to as ‘pollen’, is the fine crystal/grainy/sugary coating you see on the green material of the flowers. It is where much of the medicine in the plant resides and can be easily extracted.

You can obtain dry ice at most grocery stores, if you can’t find it, go to the local ice distributor, they’re bound to have some.

The silkscreen material took a bit of looking into on my part. I’m just on too tight a budget to afford a set of water extraction bags. Not even the inexpensive ones, so I had to find an alternative to fit my purse’s capacity. I searched for silkscreen and was able to find many resources. This is the one I settled on: Ryonet Silkscreen Supplies

First though, I had to decide what size mesh I would purchase. USA mesh and European micron sizes are different. Of course, we are familiar with micron size in the cannabis community and finding silkscreen measured by micron in the US is near to impossible. At any rate, I used this chart to help me decide what size to get: Mesh to Micron Conversion Chart I ordered the 74 mesh (which puts my micron size somewhere between 210 and 177) for $9.76 and with shipping, the total was less than $20. I have enough to make at least a dozen squares like you see in these pictures from the one piece of material I bought. I will likely also purchase another sheet in the next smaller size as not all strains have the same size trichomes and eventually, I’ll have a way to grade the material and refine this process based on the strain I’m working with and the size of those specific trichomes.

These are my tools, along with some dry ice

Cannabis and dry ice in the plastic Folger's can

This is where I’ll go ahead and put that lid back on the can and just shake it for a few minutes. I am gentle, so as not to break up the dry cannabis material too much, but also, because I don’t want to get worn out from working too hard. LOL Okay, so anyway, you’re gonna just shake the bucket for a few minutes, until you feel like all the cannabis has had a chance to come in contact with the dry ice and the trichomes are ready to jump off the plant and out of the bucket. :) As you’re doing this, you can just know that the dry ice will be melting back into it’s gaseous form and you may need to release pressure or the lid will pop off your bucket and scare the cat. And also, the first time it happened to me I spilled a bunch of weed when I jumped. So, as you’re gently shaking, just go ahead and hold the edge of the lid open every few shakes to let the gas escape. I have decided I’ll just pop a few holes in the lid to prevent this from happening in the future. One other word of caution, if you haven’t already burned yourself on accident, you should be wearing gloves while handling the dry ice, and even while shaking the container. Dry ice is -200 degrees and will burn you with severe cold. Believe it . . . take care!

Folger's can with silkscreen material affixed

Turn the can over and shake out the frozen kief

Stop shaking if you see green in your kief.

Collect your kief!

Easy-Baked Pumpkin Bread

Sunday, October 16th, 2011

Libby's Pumpkin Bread Kit

Cannabis flour - finely ground and decarboxylated buds or leaf that's been sifted

Libby's pumpkin, bread mix, eggs, oil, canna-flour and water - always mix the canna-flour in with your dry ingredients, first!

Once the canna-flour is stirred in, not much change in color depending on how much flour you use. For this batch of two loaves, I used 14 grams of bud, so each serving will be just under one gram.

All mixed up - doesn't look green to me, at all!

Bake time depends on the size of the pan, follow the instructions on the box except, reduce the temp to 300' and add time according to the size of your pan. I baked my two loaves in 8x4 bread pans for 1 hr and 10 minutes. The toothpick method verified when they were done.

Cool in the pans for 5 minutes or so, then they'll easily fall out of the bread pans to cool completely on a wire rack.

Top texture. So tasty!

Sliced Easy-Baked Pumpkin Bread - so tasty, just a hint of the canna-flour flavor is a wonderful complement to the fall flavor of pumpkin bread!

Glycerin Tincture

Friday, October 14th, 2011

I’m a fan of edibles, in case you hadn’t noticed. One of the hottest tickets last year in our area was food-grade glycerin infused with cannabis. It’s a sweet liquid that’s water soluble, so I like to use it to medicate beverages.

From what I understand, folks who are using nitroglycerin for a heart condition should avoid this form of cannabis medicine as glycerin poses a possible negative interaction.

Dosing on this batch is questionable – anytime you’re using, just, handfuls of leaf, well, you kinda have to wait until it’s finished and just test it out. This was my starting material:

Dried leaf starting material

Of course I’d prefer to use hash or a concentrated form of cannabis as the dosing would be much more specific, but this also works, and my arthritis begs for this lower thc, high cbd/cbn application. I just don’t care for all that concentrated leaf flavor, so I’m going to show you how to get rid of it.

Put water in a BIG pot and boil it.

Add the leaf to the boiling water for 3-5 minutes.

Strain the material from the dirty water.


Checking to make sure my material isn't too hot. Yes my thermometer is jacked up but it's calibrated, so back up off me about it. ;)

I could go into detail about decarboxylation, but I won’t. Suffice it to say, you must get your cannabis material up to at least 220 degrees before it’s going to release the meds into any other material. Keep in mind that cannabis is NOT water soluble, so what I’m pouring out with the water is not the medicine, but the flavor of chlorophyll and dirt. I will repeat the process until the rinse water looks like very clear.

Squeeze excess water out of the material.

Now that the leaf is blanched and the excess water squeezed out, I can start the infusion process!

I soak the cannabis in glycerin, making sure it's all remoistened and then I turn the heat all the way up in the crock pot!

A candy thermometer comes in handy to make sure you've reached the proper temp in the crock.

Since I didn’t decarboxylate my starting material in the oven before the blanching process, I need to make sure it happens during the infusion process. I use a candy thermometer and put the crock on high temp for the first few hours of this infusion. This verifies I’ve reached a decarb temp and ensures that the medicine will be transferring into the glycerin. After it reaches approximately 250 degrees, I turn the temp back to low on the crock and leave it for 24 hours.

Stir frequently and check the color of your glycerin - I started with clear, so this color is fine with me, I'm sure the flavor will be awesome!

On my way to a trimmin' job the other day, I stopped to take a picture of the beautiful area where I live. I love it here.

Using a potato ricer and some cheesecloth, I filter the cannabis from the glycerin tincture.

These "leftover" pucks will now be used for a topical application.

Looky what I made! Now to flavor it!

This 2 oz. bottle of glycerin tincture required TWO drops of spearmint flavor. It's delightfully delicious like that gum you bite into with the liquid center.