As we are slowly approaching the unofficial holiday of stoners and those who occasionally down a weed gummy, let me remind you what 4/20 is celebrated for: the joy of cannabis. Whether you’re a regular user or someone who’s cooped up with some extra weed lying around, these edible weed recipes are here to take your 4/20 to new heights. From weed grilled cheese to the classic pot brownie, there’s no shortage of weed recipes waiting to help you celebrate.
If you’ve never made edibles yourself, let this be your introductory guide. Follow these recipes correctly and you’ll end up with delicious treats that will for sure make you fly high.
Cannabutter
First I am going to help you learn how to make CannaButter – the king of weed edibles. Cannabis Butter is super versatile and an extremely simple weed edible that can be used in almost every recipe.
You’ll need:
- ¼ ounce of cannabis
- 1 cup of butter (2 sticks)
- Baking sheet
- Parchment paper
- Cheesecloth/Coffee filters
- Mason Jar
Start with grinding your cannabis flower and what you’ll end up with is a coarse, ground herb. Heat your oven to 230 to 245 degrees Fahrenheit. Put a piece of parchment paper on a baking sheet and spread your ground cannabis. Bake for 30 minutes, while stirring it up every five minutes to make sure it is being evenly decarbed. Now you’re ready to get the butter on the stovetop and begin infusing.
Melt 1 cup of butter and 1 cup of water together – the water will help the butter heat more evenly. For a half-batch, use 1/2 cup of water, 1/2 cup of butter, and 1/8 ounce of cannabis. Set your burner to the lowest heat. The butter should cook at 150 degrees Fahrenheit, up to a max of 200 degrees. Add your decarbed cannabis and mix. Cover the pot with a lid. This helps distribute the heat, which is ideal for a low, slow extraction. Let simmer at 150 degrees for at least three hours.
Once three hours have passed and your home is filled with a faint aroma of cannabis-mixed-with-butter, it’s time to strain your mixture. Place a few layers of cheesecloth over a jar. Use a rubber band to secure it in place so it won’t slip while you strain. Coffee filters work too if you don’t have cheesecloth lying around. The average metal food strainer will be too coarse for this step.
Pour the butter slowly through the cheesecloth. Give it time to adequately drain so you don’t have an overflow. Once it’s fully strained, you may dispose of the spent weed. Let the mixture cool. 30 minutes at room temperature will start the process, then transfer it to the fridge. Remove excess water. Once it’s cool and solidified, you will be able to clearly see the butter on the top and a small layer of water on the bottom. Carefully pour the water out of the jar and your cannabutter is now ready to be used. You can cut it into small, uniform pieces for easy dosing.
Once you made the CannaButter you opened a door to a whole new world of edibles, sweet or salty it’s up to you!
Skyhigh Grilled Cheese
Grilled cheese is one of the best sandwiches you can make. They are just so easy to make and taste delicious. Now, with the help of a little cannabis butter, you can make weed grilled cheese easily in your own kitchen! This delicious weed edible is easy to make, tastes great, and gets the job done!
You’ll need:
- Toast
- 2 tsp of regular butter
- 2 tsp of cannabutter
- Cheddar Cheese
Evenly spread the 2 tsp of regular butter on one side, and cannabutter on the other side. Put as much cheddar cheese as you like on the canna-butter side of the bread. Put the two slices of bread together with the canna-butter side in the middle.On medium heat, fry the grilled cheese until the cheese has melted and both sides are golden brown, about 3 minutes per side.
The Old But Gold Brownies
You can also have fun with some sweet recipes – such as the soft, tasty Double Chocolate Weed Brownies, for example.
You are going to need:
- 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
- Cannabutter
- 1/2 cup (100 grams) chopped dark chocolate
- 1 1/4 cups (250 grams) granulated sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup (90 grams) all-purpose flour
First butter an 8×8-inch pan and dust it with cocoa. Heat the oven to 350°F. Then melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt. Add one egg at a time, mixing well after each. Beat the mixture for about 5 minutes. Whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix). Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs. Cool them down and they are ready to go.
Enjoy!
