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Berry Creamy Patties

Posted by CANNASaver on Wednesday, 18 January 2023 in Recipes by Cousin D

Berry Creamy Patties from Cousin D

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!

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

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.

Bon Appetit!    

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CannaSaver Blog

How to Infuse Cannabis

Posted by CANNASaver on Thursday, 02 March 2023 in Recipes by Cousin D

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.

Cousin D's guide to infusing your own cannabutter or oil

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). This 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 this newer method 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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CannaSaver Blog

Colorful Hashy Gyro Bowls

Posted by CANNASaver on Tuesday, 15 February 2022 in Recipes by Cousin D

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:

Pita bread
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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