order 66
Member
Hey:
I made a treat and thought I'd share it with you, it's fairly easy to make and most stuff you'll have in your cupboard (except the bud butter perhaps).
I started out with a variation of the IC MAG Cannabutter recipe (see this forum). I combined 20 grams of fairly frosty and dried Sour NLX trim plus about 5 grams of fresh dried Black Jack (Black Domina x Jack Herer) popcorn buds with 8 ounces of Sweet Cream Butter. This mix plus 4 cups of water was simmered in a crock pot for about 3 hours. The mix was then filtered and allowed to settle and the budder collected.
The recipe below is adapted from allrecipes.com. After the budder was all done I was left with about exactly 2/3 cups, so the recipe worked out well. I cut the pan into about 15 pieces, which works out to be about 1+ grams of cannabis per serving. I tried one last night but it was late and I had been smoking all day -- it put me under so I didn't really have a chance to experience the direct effects.
I am still somewhat faded today so I think these are pretty strong -- half of one brownie/cookie is probably enough for most users. Also, the cook can customize this by adding his/her own choice of chips and nuts -- I used ghirardelli milk chocolate chips and a combo of walnuts and pecans -- the herb taste was noticeable but pretty well covered up with this combo.
enjoy!!
Let me know
INGREDIENTS
* 2 cup sifted all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon salt
* 1 cup chopped nuts of your choice
* 2/3 cup *bud* butter
* 2 cup packed brown sugar
* 2 egg
* 2 tablespoons vanilla extract
* 1+1/3 cup choco/other chips of your choice
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C).
2. Measure 2 cupa sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1 cup chopped nuts and choco chips. Mix well and set aside.
3. Melt 2/3 cup bud butter. Add 2 cup firmly packed brown sugar and mix well. Cool slightly.
4. Add eggs (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
5. Spread in lightly buttered 9 x 13 pan. Bake for 30 to 35 minutes (approximate -- make sure toothpick or fork can be stuck in center and come out dry).
I made a treat and thought I'd share it with you, it's fairly easy to make and most stuff you'll have in your cupboard (except the bud butter perhaps).
I started out with a variation of the IC MAG Cannabutter recipe (see this forum). I combined 20 grams of fairly frosty and dried Sour NLX trim plus about 5 grams of fresh dried Black Jack (Black Domina x Jack Herer) popcorn buds with 8 ounces of Sweet Cream Butter. This mix plus 4 cups of water was simmered in a crock pot for about 3 hours. The mix was then filtered and allowed to settle and the budder collected.
The recipe below is adapted from allrecipes.com. After the budder was all done I was left with about exactly 2/3 cups, so the recipe worked out well. I cut the pan into about 15 pieces, which works out to be about 1+ grams of cannabis per serving. I tried one last night but it was late and I had been smoking all day -- it put me under so I didn't really have a chance to experience the direct effects.
I am still somewhat faded today so I think these are pretty strong -- half of one brownie/cookie is probably enough for most users. Also, the cook can customize this by adding his/her own choice of chips and nuts -- I used ghirardelli milk chocolate chips and a combo of walnuts and pecans -- the herb taste was noticeable but pretty well covered up with this combo.enjoy!!
Let me know
INGREDIENTS
* 2 cup sifted all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon salt
* 1 cup chopped nuts of your choice
* 2/3 cup *bud* butter
* 2 cup packed brown sugar
* 2 egg
* 2 tablespoons vanilla extract
* 1+1/3 cup choco/other chips of your choice
DIRECTIONS
1. Preheat oven to 350 degrees F (180 degrees C).
2. Measure 2 cupa sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1 cup chopped nuts and choco chips. Mix well and set aside.
3. Melt 2/3 cup bud butter. Add 2 cup firmly packed brown sugar and mix well. Cool slightly.
4. Add eggs (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
5. Spread in lightly buttered 9 x 13 pan. Bake for 30 to 35 minutes (approximate -- make sure toothpick or fork can be stuck in center and come out dry).
after Hervest I'll try do this 
