3 Delicious Edibles Recipes You Need to Satisfy Your Cravings
While great on their own, use these recipes to amp up your next batch of edibles.
Don't Forget to Decarboxylate Your Cannabis
Decarboxylating your cannabis before baking is essential to ensure that you can actually experience its benefits. Decarboxylating is nothing more than using heat to remove CO2 from THCA, transforming it into THC.
First, break down your cannabis into small, roughly equally sized pieces. The best size is somewhere between a grain of rice and crumbled popcorn. You don't want it too fine because it could scorch.
- Set your oven to 225°F.
- Lay down a piece of aluminum foil on a baking sheet and evenly spread your ground cannabis over it.
- Lightly lay another piece of aluminum foil on top and crimp the edges.
- Place your baking sheet in the middle rack of the oven for 45 minutes.
- Remove and let cool to the touch at room temperature.
Sous Vide Method
- Prepare a water bath by filling a large container with hot top water. Place your sous vide circulator inside and set the temperature to 203°F.
- Vacuum seal your cannabis, aiming to get it as flat and tight as possible.
- Place the sealed bag into your water bath for 90 minutes.
- Carefully remove and let cool to the touch at room temperature.
Make Infused Butter With The Magical Butter Machine
You can tailor the strength of the edibles recipes below by increasing or decreasing the amount of infused butter vs. regular butter you use. For example, when the recipe calls for 1 cup (2 sticks) of butter, feel free to use ½ cup infused butter and ½ cup regular butter. Out of the three recipes below, the brownie has the potential to be quite strong due to the large amount of butter used. As always, consume responsibly and never drive or operate heavy machinery while high.
The Magic Butter Machine is a great way to make infused butter for baking. You can use whatever method you prefer, but read along for a tried and true method for making perfect infused butter.
- 14-28g decarboxylated herb (adjust to desired potency)
- 1 cup (2 sticks) of unsalted butter
- 1 tablespoon sunflower lecithin
- Place all of the ingredients into the Magical Butter machine and secure the lid.
- Set your temperature to 160°F and then press the 2 HOUR BUTTER button.
- After the cycle is complete, unplug the unit and remove the head of the appliance.
- Grab a large bowl or measuring cup and secure your Purify Filter bag in it. Put on your Magical Glove, and pour the contents slowly through your Purify Filter, squeezing gently to get all of your extraction.
- Pour directly into your Magical Butter Tray, formed molds, or other storage container and set in the fridge.
Christina Tosi's Chocolate Chip Cookies
This chocolate chip cookie recipe has everything you need: crisp edges and a chewy middle with a good amount of salt to balance out the chocolatey goodness. You can checkout the original recipe here.
- 1 cup (2 sticks) unsalted butter, super soft
- ¾ cup packed light brown sugar
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¾ cups flour
- 2 tablespoons nonfat milk powder
- 1 ¼ teaspoons salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 12-ounce bag chocolate chips
- Maldon salt or flaky sea salt (optional)
- Heat the oven to 350°F. Spray your baking sheets.
- In a large bowl, use a wooden spoon or sturdy spatula to mix together the butter and sugars for about 2 minutes, until they are fully combined.
- Add the egg and vanilla and stir until combined and fluffy, about 1 minute.
- In a medium bowl mix the flour, milk powder, salt, baking powder, and baking soda and add to the sugar mixture, mixing until just combined.
- Stir in the chocolate chips. (If your dough is exceptionally wet - if it looks really shiny or oily - your butter was likely too hot. Throw the dough in the fridge for a few minutes to firm up before continuing on.)
- Scoop your dough into 2 tablespoons-sized balls and place 2 to 3 inches apart onto your sprayed sheets. Bake the cookies for 10 to 12 minutes, or until the edges of the cookies are golden brown.
- With oven mitts, remove the baking sheets from the oven, sprinkle with flaky salt (if desired), and cool the cookies completely on the baking sheets or wire rack.
Ultra-Fudgy Chocolate Brownies
Fudgy brownies not only taste amazing, but the large amount of butter makes them perfect for edibles. This is my favorite basic brownie recipe, and it pairs well with vanilla ice cream. It was originally published on Bon Appetit.
- Nonstick vegetable oil spray
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons kosher salt
- 12 ounces semisweet chocolate wafers (disks, pistoles, fèves), or chopped chocolate
- 1½ cups (3 sticks) unsalted butter, cut into pieces
- 5 large eggs
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 2 tablespoons vanilla extract
- Preheat oven to 400°. Line a 9x13 baking pan, preferably metal, with foil, pressing firmly into corners and smoothing creases. Lightly coat with nonstick spray and set aside.
- Whisk cocoa powder, flour, and salt in a medium bowl (if cocoa powder is very lumpy, sift mixture).
- Heat chocolate and butter in a heatproof bowl set over a pan of simmering water (bowl should not touch water), stirring constantly, until melted and mixture is smooth. Remove from heat.
- Whisk eggs, both sugars, and vanilla in another medium bowl until smooth, then whisk into chocolate mixture.
- Whisk mixture an additional 10 seconds if you want a nice crackly top.
- Add dry ingredients and whisk just until flour disappears and mixture is smooth and glossy. Scrape into prepared pan and smooth top.
- Place pan in the oven and reduce oven temperature to 350°. Bake brownies until lightly puffed in the center and a tester inserted into the center comes out greasy but mostly clean with only a few crumbs attached, 25–35 minutes. Let cool.
- Invert pan onto a wire rack, remove foil, then invert onto a cutting board right side up. Cut into squares and serve how ever you'd like.
Fruity Pebble Treats
Ah, another classic. Of course, you can use regular Rice Krispies, but we like to use Fruity Pebbles. The fruity flavor seems to do a good job of blending with the cannabis flavor. This recipe is a slightly modified version of the classic Rice Krispies Treat recipe.
- ½ cup (1 stick) unsalted butter
- 4 cups mini marshmallows
- 5 cups Fruity Pebbles or Rice Krispies
- Prepare a 9x13 pan with parchment paper.
- In a large saucepan, gently heat the butter over low heat.
- Add the marshmallows to the saucepan, cover with a lid and let it melt slowly while stirring to make sure nothing burns.
- Add the cereal and stir until fully incorporated.
- Press the mixture into a parchment paper covered 9x13 pan and let it cool.
- Cut into 16 portions (4×4).