Trick AND Treat! Halloween is almost upon us and the spooky season of fright and delights isn’t just for the kiddies. 

For the holiday-loving adults, nothing says “Happy Halloween” while carving pumpkins, making a costume, and preparing for your haunted house of horrors; like cannabis-infused treats. 

With the day of fright creeping just around the corner, we just had to conjure up some halloween edibles recipes for your up-and-coming Monster Mash.

So, do you have what your party guests will be “carving” for? 

If you want to do Halloween right this year and truly make it something special, let us show you the edible making process and set you up with some Halloween edible recipes.

Making Halloween Edibles

Marijuana edibles are some of the most potent means of ingesting cannabis, and quite the adult party favor at any Halloween Party! Just make sure your guests are well informed and prepared. For connoisseurs, they can be a real hoot. But for newer consumers, it can be a little intense. 

Step 1: Cannabutter

Cannabis butter, also known as cannabutter, is a primary ingredient when infusing edibles. Most edibles on the market use some form of cannabutter which produces the high that most people want. 

Cannabutter is the beginning point of your edible making journey. You're going to need a lot of flower for this step, so save on an ounce of weed to start your process.

When making cannabutter:

• Use high quality cannabis as a plus
• Use fatty, high quality butter (avoid using fat-free butter or margarine)
• Grind your cannabis (Not too fine)

Shopping List For Cannabutter

• 1 ounce shake (make sure to grind and decarboxylate)
• 4 sticks of butter
• 2 cups of water
• A non-sticking baking sheet
• Cheesecloth (or coffee maker)
• Airtight glass jar
• A big pot

When you are making your batch of cannabutter, it is recommended that  you use a 1:1 ratio of marijuana flower to butter. If this ends up being too much for you and want milder effects just use less marijuana. 

Your Basic Instructions For Making Cannabutter

1. Grind All Your Flower Up: Use a grinder or your hands to break down the flower to have an even consistency. You don’t want a fine powder in the end.
2. Decarb Your Buds: Start by Preheating your oven to 245ºF. Use a baking sheet and put loose, ground buds on it. Let it heat for 30-40 minutes. Every 10-15 minutes, stir the flowers slowly to expose all the flower buds to heat.
3. Let Your Butter Melt: Put your stove on a low heat. Melt your 4 sticks of butter in a saucepan or slow cooker. Add 2 cups of water, this helps to regulate temperature.Add Your Cannabis Into The Mix: When the butter finishes melting, feel free to then add the decarbed marijuana.
4. Let Your Mixture Simmer: Set the stove between 160-200ºF, let your mixture simmer on low heat for 2-3 hours. Don’t go any higher than 200ºF or you risk burning off precious cannabinoids from the mixture. Never let it come to a full boil.
5. Strain Your Mixture: Put your cheesecloth over the jar. Then pour your cannabutter mixture through the cloth. You can throw away any plant material left behind.
6. Refrigerate Your Final Product: The last step, put the jar of butter in your fridge. Allow the butter to solidify before cooking with it. Usually just overnight.

Delicious Halloween Edible Recipes

Okay, now you've made cannabutter, now comes the fun part – BAKING! ....FOOD, we mean!

Death By Chocolate Cupcakes

The Shopping List:

• 1/2 cup cannabutter
• chocolate pudding mix 
• chocolate cake mix
• 2 cups chocolate chips
• 11 oz dark chocolate
• 1 cup sour cream
• 4 eggs
• Oreo cookies

Your Basic Instructions:

1. Pour dry ingredients (pudding mix, cake mix, etc.) into your bowl. Then add eggs, cannabis oil, and sour cream. Set your mixer on low and mix. Blend until the batter is thick.
2. Use an ice-cream spoon and fill the cupcake molds until they are a little more than 1/2 full. Bake the cupcakes for 15 or so minutes. Let them cool afterward.
3. For frosting to top off your cupcakes, chop up 11 oz. of dark chocolate and melt the chocolate in your microwave. Let cool for a few and then stir in some sour cream. Spread the frosting on each of the cupcakes.
4. Crush up Oreos and top each cupcake with a dusting of cookie crumbs. Giving a dirt appearance.

The Hangman’s Nerds Rope

Shopping List:

• Large sheet of parchment paper
• ¼ cup cannabutter
• 1/4 cup water
• 3 oz. lime Jello or 4 sheets of Gelatin
• 1/2 cup of water
• 1/4 cup corn syrup
• 1/2 tsp sunflower lecithin

Your Basic Instructions

1. Add your gelatin to a 1/4 cup of water. Set this aside to let it soften. You can skip this part if you are using Jello.
2. Add corn syrup (¼ cup) into 1/2 cup water then add to medium pot.
3. Add the lime jello to the mixture and then heat to medium temperature until the mixture hits a boil.
4. Turn heat down to low, and allow the mixture to simmer
5. Stir in sunflower lecithin and slowly stir the gelatin mixture (set aside) into the mix. Allow it to dissolve while the rest simmers.
6. Add your cannabutter then mix it in well.
7. Pour the mixture into a rope-like mold and you’ve got yourself some Nerds rope you can get high from.  

Caramel and Chocolate Covered Apples

Ingredients

• 1 bag of caramels
• 1 can of evaporated milk
• 6 Granny Smith apples
• 2 cups of chocolate chips (melted)
• 1 cannabis-infused milk chocolate
• Parchment paper

Your Basic Instructions

1. Line a cookie sheet with your parchment paper.
2. Cook the bag of caramels with your milk in a large saucepan on a medium to low temperature until all the caramels are fully melty and the mixture has a smoothness. Stir frequently.
3. Remove the mixture from the stove for 5 minutes to cool.
4. Take the apples and skewer them. Then dip each one into the caramel.
5. Refrigerate the apples until the caramel hardens.
6. Take the apples out of the fridge and place your chocolate chips and your cannabis-infused chocolate bar in a bowl. Heat the chocolate for 30 seconds intervals while stirred in-between.
7. Take the apples and dip each into the melted chocolate. Let them cool off for a few.
8. Enjoy! A quick and easy edible just right for Halloween.

 

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It’s not a crock if you want to learn how to make cannabutter with your pot. Why not? Some infused butter can instantly turn your favorite foods into excellent edibles.

Weed food is a wonderful way to enjoy cannabis. While smoking, vaping, and dabbing provide faster results, eating ganja lasts longer. And if you don’t smoke, it’s an alternative way to get high.

How hard is it to make a batch of stoner spread? Not very – in fact, we’ll give you the recipe. Not sure of the supplies needed? We’ll make sure you know what to get.

We will cover decarbing your weed. A necessary step to activate the leaf so that eating it gets you buzzed.

Significantly, we’re going to focus on using a slow cooker to make cannabutter. It’s one of the best ways to cook yourself up some bud butter. Though, you can also use a coffee maker.

Finally, we’ll show you how to get good deals on all the ingredients you will need. Sound good? Let’s get into it.

Decarbing Cannabis

As noted, if you munch some raw cannabis, it won’t do much for you. That’s because it must be decarbed. That means being heated for a period of time. 

THC and CBD in fresh plants are actually THCA and CBDA. They cannot pass through the blood-brain barrier to activate your cannabinoid receptors. Those receptors are how your body utilizes cannabinoids.

Cellular receptors are key to the endocannabinoid system. The ECS regulates important body functions like pain, immunity, appetite, sleep, and mood. Body cells have CB1 and CB2 ports that cannabinoids either hook onto or block.

Decarboxylation changes the chemical structure of cannabinoids. Then they can be absorbed by your body.

To decarb, raw plant matter is spread out on a cookie sheet. Then your oven is heated to 200-245°F. Buds are then baked at 220°F for about 25-40 minutes, depending on temperature. It is now ready for consumption.

Many cannabutter recipes recommend using a conventional convection oven to heat ganja first. But you can also decarb in a crockpot prior to adding the butter.

You would place the weed you want to use in a Mason jar. Then add water to the ceramic pot until it’s half full. Place the jar inside and cover. Set the device on high and let simmer for 4 hours.

Okay, once your flower is ready, what else do you need?

Ingredients Needed for Slow Cooker Cannabutter 

It's time to gather supplies.

1) For ingredients, you will want:

• An ounce of cannabis – decarbed. Think about the effects you want. If you want a bedtime snack, then select an indica. If you want something to boost you through the day, then choose a sativa. Or for balanced benefits, a hybrid strain may be best.

• A pound of salted or unsalted butter – your choice. Some people restrict sodium for lowering blood pressure. It will work with either kind of butter.

• And you will want a cup of water. Your options are bottled distilled water or plain tap water. Again, your option. Either will do.

2) Now, what about equipment?

• Obviously, you’re gonna need a crock pot or multifunction cooker.

• And you’ll need a trusty herb grinder to mulch up your marijuana. You want your cannabis chopped. That way water can surround the pieces and percolate off those all-important cannabinoids.

• Find yourself one of those metal kitchen strainers or a colander bowl.

• In the bowl, you want some cheesecloth or cloth fabric. This will further filter out particulates when pouring weedy water into the strainer. Coffee filters or pantyhose also work well for this.

• Lastly, you’ll want a plastic tub or glass jar to store your magic margarine in.

So, once you have everything you need, what’s the process that results in pot spread?

How To Make Cannabutter In a Slow Cooker

If you’ve ever cooked anything by following a recipe, you know that it’s a step-by-step procedure. We’ll walk you through the routine.

1. It starts with grinding up that ganja into fine particles.
2. Next is the decarbing that we talked about previously. Whether you use an oven or a slow cooker, this is a key point of the process.
3. Once your weed is ready, it goes into your crockpot with the cup of water. Also, add the pound of butter.
4. Dial your slow cooker to low heat and place the cover. This is where patience is important. You’re going to let it cook for between 12 and 24 hours.
5. Why up to a full day of heatings? To get out all the good stuff. The longer you cook it, the stronger the final product will be. Make sense? You don’t necessarily need to stir the marinating marijuana mix, but you can if you want.
6. Hold your strainer over whatever container you have chosen. The colander should be lined with the cheesecloth or fabric. You will then pour the liquid from the crockpot through it, trapping the plant matter. Make sure to press all of the liquid from your fabric. When you’re sure you’ve got it all, ball up the cheesecloth with the squeezed-out plant material. Pitch everything but the butter itself.
7. Allow the butter to cool and then refrigerate.

Now, you can use the cannabutter in any recipe that you’d use regular butter in. Or just eat it plain. It’s your life, you be you.

Sure, you’ve got your recipe, but before you go let’s see how you can save on the special ingredient – weed.

Where To Find the Best Deals on Cannabutter Ingredients

If you want to save on butter and cheesecloth, your local supermarket is the place to go. What about the raw marijuana? If you want to save on cannabis at your local dispensary, well that’s why Cannasaver is here. It’s literally in our name.

Simply type whatever weedy thing you want to find into the top, left search box. It will pop up relevant results to peruse. 

There are also drop-down menus to the right of the search bar. These cannabis categories can lead you to bud bargains. 

These are the ways you can find deals on the leaf ingredient for your cannabutter. 

Let’s get you started. 

Here are a few deals to consider. Now, go forth and seek some funky flower for your magic marijuana margarine.

$44.30 Top Shelf Indoor Popcorn Ounce

$79 Mix & Match OZ - New Customers

$39 Top Shelf Half Oz

Premium Top Shelf Indoor Popcorn Ounce $59.33

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Marijuana Recipes for Your Valentine

Valentine's Day is coming soon, and there's no better way to celebrate with your sweetheart than with some yummy marijuana treats. Cooking with marijuana can seem like an intimidating prospect if you’ve never tried it before. Many marijuana recipes require ganja butter or cannabis oil that must be prepared in advance in a multi-step process. If you’ve never cooked with marijuana, such recipes can be a bit daunting. Fortunately, cooking with marijuana doesn't have to be that difficult. Even if you don't have a lot of time or cooking talent, there are many quick and easy marijuana recipes without ganja butter or cannabis oil that you can make for your Valentine. Here are a couple of our favorite, very easy marijuana recipes for Valentine's Day.

Spaghetti with Marijuana Marinara Sauce

This fast and easy marijuana recipe creates a savory dish to share with your love on Valentine's Day. Here's what you need.

Ingredients:

4 oz dried spaghetti noodles

1 tsp cooking oil

½ tsp salt

1 can crushed tomatoes

1 small can tomato paste

¼ cup butter

½ cup water

1 clove of garlic, diced

1 tsp rosemary

1 tsp oregano

½ tsp basil

3 grams marijuana flowers

In a large sauce pan, combine the tomatoes, tomato paste, water, butter, and spices. Crumble up the marijuana into small pieces as if you were rolling a joint. Allow the sauce to simmer on medium-low heat for about 30 minutes, stirring frequently.

As the marijuana marinara sauce cooks, bring a large pot of water to a boil then add the spaghetti noodles, oil, and salt. Boil the spaghetti for 8-10 minutes until it's al dente. Toss the noodles in the sauce, and your spaghetti with marijuana marinara is ready to serve.

Lemon Poppy Seed Marijuana Muffins Recipe

This lemon poppy seed marijuana muffins recipe is super easy, and you can make them in about 30 minutes.

Ingredients:

1 ½ cups flour

⅔ cup sugar

1 tsp baking powder

⅔ cup milk

¼ cup cooking oil

2 tbs lemon juice

2 tbs poppyseeds

3-4 grams dried marijuana flowers

First, break up the buds into small pieces and remove any stems or seeds as if you were preparing the bud to be rolled into a joint. Try not to over handle the weed because you want the trichomes to stay on the plant and not stick to your fingers. Place the marijuana in an oven-safe dish, preferably glass or ceramic, and let that sit in a 275 degree oven for about 15-20 minutes while you mix the other ingredients. This will ensure that the THC is fully activated, as the cooking time for the muffins is very brief.

In a large bowl, combine the flour, sugar, and baking powder, taking care to mix it thoroughly. Next, add the milk, eggs, and oil and slowly blend into a smooth batter. Add the lemon juice and poppy seeds then finally stir in the marijuana.

Grease a mini-size muffin tin, and spoon the batter into the cups to fill them about ⅔ of the way to the top. Cook them in a 350 degree oven for about ten minutes or until the tops are dry and springy to the touch. If you're using a full-size muffin tin they will need to cook for about five minutes longer.

Marijuana Cooking Do’s and Don'ts

When cooking with marijuana, even the simplest marijuana recipes require you to adhere to certain do's and don'ts. The most important rule is to pay attention to dosage so that you won't overindulge too terribly. Divide the amount of weed you’re using by the number of servings you’re making, then stick with a one serving per person limit.

Another very important thing to know is that raw, uncooked weed will not get you high. You'll either need to heat the herbs in a warm (275 degrees) oven for about twenty minutes before adding it to your recipe, or cook it in a recipe that contains some fat, and allow it to heat for long enough for the THC-A to convert to THC and infuse into the recipe. If you heat it too much, the high-inducing properties of the marijuana will be destroyed, so it's a delicate balance. Think low temperature, longer cooking times and you won't go wrong.

There's no need to be intimidated by cooking with cannabis! Start with the easy marijuana recipes we’ve included here to surprise your sweetheart for Valentine's Day, and build your knowledge step by step. Who knows? You could soon be the best cannabis chef on the block!

 

 

 

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The Peppermint Patty deserves its well-earned place in the munchies hall of fame. Only problem is, it doesn't make much of a Valentine treat. Today we experiment with what you might call a more romantic hue!

Ingredients:
1 can sweetened condensed milk
1 bag of powdered sugar
1/3 cup (infused!) Crisco (or Butter)
2-Pack Strawberry flavoring
Red food coloring
2 tsp vanilla or cream flavor
Melting Chocolates (Chips, wafers, etc)

Directions:
This one’s really quite simple. Mix the milk, sugar, Crisco, flavoring and coloring--using a mixer with a dough hook if you’ve got one. It’ll be ready when it looks wet and almost shiny (but will still be somewhat dry to the touch). I found it best to first mix by hand, then I put in a big resealable bag and continued to knead it.  

Dust your surface with spare powdered sugar. Roll the mixture out thin and use a small circular cutter or an old open pill bottle, shot glass, you name it. Re-roll your leftover dough and repeat until fully used up. Freeze the discs. Then, melt your chocolate and dip each. Chocolate chips and other types may require more refrigeration, chocolate with less additives holds up the best.

This recipe makes a heaping harvest of patties depending on size, so you’ll have more than enough to package in clear boxes and bows for Valentine’s day. Their dosage and thickness are up to you -- along with even the flavor or shape (you could change for each season). Want to take this recipe to the next level? Find a heart-shaped cutter.

Don't feel like doing the infusion yourself? Find pre-infused cannabutter here!

Don't feel like doing anything yourself? Click here to find deals on edibles!

Bon Appetit!

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Calling all DIY chefs out there! Today we are going to go over both the old school, and new school, way of infusing oil or butter in order to cook and bake our own edibles. It's pretty simple to make, but pretty simple to screw up too if you don't know what you're doing.

Decarb First

Prior to either method, you’ll need to decarb your bud. What is decarboxylation? This chemical process involves the removal of a carboxyl group from a molecule. But really, it’s just you taking your satchel of flower and throwing it in the oven. This is to convert the non-intoxicating cannabinoid THCA into the psychoactive cannabinoid THC. It’s pretty freakin’ important, and sometimes in new cannabis states, the edibles manufacturers don’t understand this concept whatsoever.

How do you do this? Heat the oven to between 200-240 degrees, grind your bud, and place it on parchment paper on a baking sheet. Bake for 30 minutes or so, until it turns a nice golden hue (but don’t let it turn brown). You can also do this in the microwave for 90 seconds but sit close by because if you smell burning, you’ll need to yank it out immediately. Let’s just say the oven is the safer bet.

Go Oldschool with Flower & Butter

In a large crock pot or stock pot, combine the plant material and butter/oil together in a 1-1 ratio with water. This will allow everything to slosh around thoroughly. Heat at medium for 30-60 minutes. Then it’s ready to drain. Use the largest catch bucket or pot that you can fit in the fridge, moving shelves if necessary. With a cheesecloth or fine mesh strainer, pour the plant material and water through and squish. Keep flushing with more hot water in stages until it squishes out clear. 

Place the pot in the fridge overnight or at least several hours until all the oil has floated to the top and formed a butter disc. Remove carefully; it’s not a problem if it snaps. Gently remove any of the thin, soft, icky-looking sludge and place that side down on a paper towel-lined cookie sheet. Allow to sit out for several hours, overnight again if possible. This allows as much moisture as possible to evaporate out. What’s left over, is your butter.

With hot rinsing, I estimate that you get an 80% return or more on the amount of butter solid that went in, versus just a quick squish of a cheese cloth. Dosage is harder to dial in, but it’s usually good and does the trick.

Go Newschool with Hash Oil

I activate hash oil in a similar method as far as decarbing goes -- but I mix it right away into preheated oil (or corn syrup if you have a non oil-fat edible). To clarify: If using a cooking oil, preheat it in a Pyrex on a cookie sheet, then add hash when ready, heating together for at least thirty minutes. If using corn syrup for, say, candy, then preheat ONLY the Pyrex and when the oven reaches the correct temperature, put in the hash. Decarb by itself for at least 30 minutes, then take out and mix together with hot corn syrup.

This method allows you to highly concentrate a small amount of supply oil or syrup, which can be really useful. For example, you could use a quarter cup of the heavy medicated oil or butter or syrup and then 3/4 cup regular if the recipe calls for a full cup, and you’d know your basic dosage within reason, depending on the strength of the product that you put in. Strength is easily quantifiable, i.e., each tablespoon out of a cup equals X mg THC based quite simply on what you put into it.  

I prefer baking and cooking this way because, within reason, I can give an excellent estimate not only for a singular item, but on a per-serving basis as long as servings are generally equal size. Not only that, but you get a nearly 100% return on what you start with.
 

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Be the life of the pool party with this classic! 

Ingredients
4 cups heavy cream
4 cups whole milk
½ cup sugar
½ cup sugar substitute (Stevia, Splenda)
½ cup infused corn syrup (recipe below)
⅓ cup cornstarch (heaping)  
1 tbsp flavoring of choice (fruit, coffee, etc.)
Food coloring if desired to match flavor
Fresh fruit or other - add if desired 

Directions
Heat everything except for the corn syrup on medium heat until the bubbles begin, but well before a boil. Add and whisk in corn syrup for couple minutes to work into the mix. Everything is going to start to thicken somewhat -- at which point, kill the heat and let it cool for a few minutes. Let it cool until you can begin transferring it into your containers. It will continue to thicken as it cools and of course after placed in the freezer. and you can turn the heat off let it cool for a few moments till you can start transferring it into your containers it will continue to thicken as it cools and of course after you place everything in the freezer. 

Make these a day before you need them because you want a good 12 hours for a hard freeze. You can find the molds online in a number of shapes. It’s a crowd pleaser on a hot day as long as you have a way to keep them frozen until serving.

To make this a “full-sugar” treat instead use 2 cups sugar and a cup of corn syrup. I also recommend using some fruit to go decadent, but of course this will change your volume. The best result I found was the berries n’ cream flavor, because I chopped up the raspberries and blackberries really well and cooked them directly with the milk and cream, making it simple to pour.

Need help with infusion? Check out Cousin D's guide to cannabis infusion.

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I had the odd epiphany that should make medicated Gyro meat (when I was stoned the other day), so I thought, how can I turn it into a little appetizer that would be cute and fun? We're making cups out of meat!  

Start with:

1 lb 85/15 ground lamb
1 lb 85/15 ground beef

In food processor or bowl with hand-mixer, combine both meats to a pasty consistency. 

Add in the following: 

2 tbsp medicated oil 
1 tbsp ground Marjoram
2 tbsp ground cumin
2 tbsp ground rosemary
4 tbsp crushed garlic
2 tbsp salt
1 1/2 tbsp black pepper 
4 large pinches chopped cilantro
1/4 oz thyme leaves stripped from stem
1 small onion, finely-chopped

Again mix in to the pasty consistency. Your choice of strength/potency, but 1000mg is probably sufficient. Adjust to smaller amount of thyme if using dry ingredient. 

Cover and let sit for an hour in fridge to let flavors set in. Set oven to 325°. Turn over a mini muffin tin (this makes 24 cups at 3 scoops per bowl). Press and form the meat carefully around each. In center rack, set another overturned pan or tin to the right. Place the loaded pan just off to left so it lays on an angle downward to allow draining. Place another pan below to catch drippings. Bake for 30 min and let sit for 15 in the closed oven.

Remove let cool, then fill with toppings:

Hummus
Pita bread
Cucumber
Cherry tomatoes
Goat cheese crumbles
Tzatziki sauce

Cut pita bread into 3/4" to 1" squares. I filled each with hummus, pita square, half circle of cucumber, strip of cherry tomato and some goat cheese. Serve w tzatziki sauce on side. 

At 1000 mg you'd get around 40mg each. For appetizers, you could cut that down to 500mg, for 20mg each. They're delicious!

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How to Make Marijuana Infused Lip Balm in 5 Easy Steps

Homemade marijuana lip balm is easy to make, and the possibilities are endless. A simple coconut oil and marijuana tincture is all you need to create a basic homemade cannabis lip balm that can be transformed in infinite ways by adding additional herbs and oils. If you’re wondering how to make your own marijuana tincture or homemade marijuana lip balm, here is a basic recipe for a thc-infused marijuana tincture that serves as an excellent ointment for keeping your lips soft and moisturized. You only need a few basic ingredients and no special equipment is necessary.

Step 1: Get some coconut oil. Coconut oil is rich in fatty acids which bind to the cannabinoids. It also stays solid at room temperature, which makes gives it the perfect consistency for a marijuana lip balm or tincture without having to add additional ingredients to thicken the product. You can get pure coconut oil at most grocery stores or health food stores.

Step 2: Get some marijuana. You’ll need some cannabis to infuse into the coconut oil, obviously, and you’ll need a fairly good quantity of it, like at least a quarter but more if you can get it. Flowers are preferable although leaves and trim aren’t entirely worthless, so you can include them if you have some. To make marijuana tincture lip balm, you will need equal parts cannabis and coconut oil. A cup of each is a good starting place. The shake ounce deals you can get from local dispensaries are perfect for making marijuana tinctures, since you’ll need to break up the weed anyway so it will actually save you time. As an additional plus, shake is cheap! You can get a deal on a shake ounce at Nature’s Best Glendale dispensary near Cherry Creek for instance for just $50, which is about half the price of the very cheapest ounce deals on buds in Denver that can typically be found.

Step 3: Break up the cannabis flowers into small pieces. You want to break it up to the consistency you would if you were rolling a joint, maybe a little less. If you break it up too much, you will get too much raw plant matter in your final product, but if you don’t break it up enough, the cannabis extracts won’t infuse into the coconut oil as much as it should. If you don’t want to have to do all that extra work, just pick up a shake ounce for under $100 and skip this step entirely.

Step 4: Put the marijuana and the coconut oil into a heavy saucepan, and heat on a low, slow simmer for a couple of hours. You want to heat the oil and cannabis just enough that the compounds in the marijuana can infuse into the oils, but not so much that it all gets burned away before you get to enjoy it. If you can’t smell it cooking once it warms up, you need to turn the heat up a bit until you can detect an odor. Err on the side of less heat rather than more heat.You can always heat it more, but you can never heat it less once the damage is done. About two hours at 230 degrees Fahrenheit is enough to do the trick. Be careful to not let the temperature get above 245 degrees. Lift the pan off the heat every so often if you need to keep the temperature from getting too hot.

Step 5: Once it’s ready, let it cool for just a few minutes then carefully pour the oil through a strainer or cheesecloth and into a clean, dry glass jar. Let it cool completely until it solidifies, and your marijuana tincture is ready. Scoop into smaller containers to create pocket-sized lip balms. Old fashioned pill boxes work well. Store the bulk of the marijuana tincture in the sealed glass jar and keep it in the refrigerator. Refrigerated, the cannabis tincture will last at least two months.

If it seems like too much trouble to make your own homemade cannabis tinctures and marijuana lip balms, you can always just leave it to the pros and pick up some ready-made marijuana topicals from a dispensary near you!

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There may be no better summer fair food than a homemade Twinkie of sorts, and today we're making them chocolate with marshmallow peanutbutter filling. Yes, they are precisely as addictive as they appear. 

Ingredients
The Cake 
6 eggs 
2 cups of flour 
3 tbsp (heaping) cocoa powder
1 tsp salt
Unflavored gelatin pack (Knox)
1 1/2 cup sugar
1/2 cup vegetable oil (infused)
1 tbsp baking powder
Vanilla (Good splash)
1 cup water
1 bag chocolate chips

The Filling
10oz bag of marshmallows 
1/2 cup corn syrup 
1 cup peanut butter

The Drizzle
1 bag white chocolate chips 
1/2 cup peanut butter
1/3 cup milk

Directions
You’ll need two bowls. In the first, mix all of the dry ingredients. Gently stir in the oil and water until just combined. In the second bowl, beat the whole eggs until they look like they’ve tripled in volume. 

Preheat your oven to 325 at this point. Prep your pans (any type of Twinkie pan out there) -- depending on the type, you may or may not need some oil to prevent sticking. 

Gently fold your egg fluff into the flour mix in quarter amounts.  As soon as you see no streaks of color, you are done. Pour the batter about ¾ full in each. Bake for 30 minutes, rotate, and bake for another 30 minutes (1 hour total). Cool upside down until completely cool. Do not rush that part and yes they may still be difficult to release. These are sponge cakes! Be patient and careful; when cooled, you may have to trim what becomes the bottom of the cake to be flat. Keep those scraps (they are deliciously strong).

Using a toothpick (or similar), hollow out three holes on each before you pipe in the filling--just makes it easier. Melt the marshmallows, corn syrup and peanut butter in a pan until it becomes a thick goo. Fill piping bag with a filling tip. Put a small push of goo into each hole. Flip and freeze (makes it easier to dip and sets quicker). When ready, melt the bag of regular chocolate chips, and dip each upside-down in molten chocolate. 

Next, the drizzle. Melt the white chocolate, milk and peanut butter; It should be pretty smooth and silky. Decorate the tops as you see fit -- lattice or your choice of design.   

You're done! Serve and enjoy. It doesn’t matter the dosage you choose -- these little snack cakes will disappear fast!

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Cheebo? Cheefo? You decide. Here is a somewhat easy recipe to make something that tastes a little like a homemade Cheeto, but dank and garlicky. We  couldn't decide on the best name! Weeto? This savory snack is easy to dose and scale, and even divide into gift bags for fellow home-bound friends. 

 
Ingredients:
Dough 
2 sticks butter infused with 1000mg THC 
2 tsp salt
2 tap garlic powder (heaping)
2 cups blue corn meal or regular 
2 cups potato flakes 
4 cups flour
4 cups shredded cheddar cheese
2 cups water as needed
1 cup oil of choice

Coating 
8 tbsp cheese powder (heaping) 
4 tbsp buttermilk powder (heaping)
4 tbsp corn starch (heaping) 
4 tsp salt (heaping)

Directions:
Let your canna-butter soften a bit. In a food processor combine butter, salt and garlic powder with corn meal until mixed. Add in the cheese to make a dough. Dump into a mixing bowl. With your hands, work in the tater flakes and then flour. Finally, mix in the oil. Take the water you've set aside and add as needed to make a wet, workable yet not sticky, dough. Roll out the dought between parchment paper and cut to size, into 2-3" strips. 

Fry the pieces at 375 in your choice of frying oil for 3 min, and set aside to drain and completely cool.  

Now onto the coating. As for the cheese powder, if you can’t find any, just use packets from cheap Mac 'n Cheese and stash away the noodles for another day. Combine coating ingredients in a large bowl. Take note: I had ghost pepper salt to make mine extra hot n' spicy, but any will do. Cover the bowl and shake the coating onto the fried sticks. Use a colander to shake off the excess and reuse as you go along. 

By the end you’ll find yourself with enough for a huge party (for when this all blows over)--or stash them away and get high every snack hour for the next two months. Your call--Bon Appetit! 

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