G
Guest
Has anyone made Chocolate with oil or butter. Not sure how to mix the cannabutter or oil. If anyone has a recipe please let me know. Thanks Jubei
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G
Guest
My wife made me a birthday cake not long ago, totally amazing chocolate cake that bordered on a mud cake, all of the ingredients were vegan i couldnt believe it.
Ill ask her how she did the chocolate icing but shes not here roight now so ill get back to you Jubei.
Ill ask her how she did the chocolate icing but shes not here roight now so ill get back to you Jubei.
G
Guest
Cake
Cake
I found a recipe for cake in Hightimes magazine from the Coffeeshop in Amsterdam called Chocolata which i can say makes very good chocolate. But i was more looking for a recipe to make Bon Bons or something like that.
Thanks Jubei
Cake
I found a recipe for cake in Hightimes magazine from the Coffeeshop in Amsterdam called Chocolata which i can say makes very good chocolate. But i was more looking for a recipe to make Bon Bons or something like that.
Thanks Jubei
G
Guest
The Chocolata was a killer little shop with baked goods that looked liked a pro bakery - It got my vote for the best of the coffeshops on the judges sheet
http://pot.tv/archive/series/pottvseries-68-0.html
Bunch of recipies & cooking with cannabis tips here ^
http://pot.tv/archive/series/pottvseries-68-0.html
Bunch of recipies & cooking with cannabis tips here ^
G
Guest
I raided my wifes recipes for you..
Chocolate Chip Spice Cookies
3/4 cups sweetener (I like to use vegan sugar as well as maple syrup, 1/4 cup maple syrup, 1/2 cup sugar)
1/2 cup margarine
1/2 Oil
3 Tbsp water
4 tsp vanilla extract
2-1/4 cups all purpose unbleached flour
1 tsp baking soda
2 cups chocolate chips
1/8 cup (just splash a tiny bit is the way I do it) of soy milk (very vanilla by silk works very well)
*Optional spice to give cookies a drastic change in taste*
*I also like to change the spice depending on the season, so have fun and be creative with you spices*
2 tbsp cinnamon (I sometimes add up to 3 tbsp if I want a really strong taste)
1 tsp cloves
dash of nutmeg (tiny bit will do)
dash-1tsp ginger
shift together all the dry ingredients. Add in wet ingredients and mix well. Finally stir in chocolate chips. Spoon onto un-oiled pan (or just use parchment paper) and shape like cookies. Should make about 10-12 small cookies. Bake in oven at 375 for 6-10 minutes. These cookies are very moist and soft. I love spices in cookies so I use more than the average person so spice to your own liking.
Enjoy everyone.
***************************************************************
CUPCAKES:
This recipe can also make a beautiful double layer cake. Just pour the batter into prepared 8" cake pans.
Batter:
Into a large bowl mix well:
3 cups unbleached white flour
2 cups sugar
2/3 cups cocoa powder
2 teaspoons baking soda
1 teaspoon salt
Into another bowl add:
2 cups cold water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 tablespoons lemon juice or apple cider vinegar
Pour the liquid ingredients into the dry ingredients and blend well with a big whisk. Beat out all of the lumps. Using a ladle, spoon the batter into cupcake trays, filling them about 3/4 full (just about to the top). If you don't use cupcake papers, make sure to oil the tray really well and dust with cocoa powder so the cupcakes don't stick. I use a giant tray for 12 cupcakes and usually have enough batter left over to make another tiny cake or to let folks lick it up.
Bake at 350°F. After about 30 minutes test the centers with a toothpick or cake tester. If the tester comes out clean they are done. Cool for ten minutes, then turn out cupcakes to cool fully.
Ganache Frosting:
Semi sweet chocolate chips (the cheap generic ones are usually made without butteroil or milk) or whatever kind of vegan chocolate bar you can find or Sunspire® malted non-dairy chocolate chips
Rice or Soy milk
Shredded coconut
Use a double boiler or make your own by putting a couple of inches of water in a small saucepan and placing an enameled or stainless steel bowl over the pot of water. Place the chocolate in the top bowl and place the entire thing over medium heat to get the water to steam. Keep stirring the chocolate until it melts smooth. Pour a very small amount of milk into the chocolate and keep stirring vigorously. At first the chocolate will sort of curd up, but if you keep stirring it quickly emulsifies with the milk and a smooth consistency develops.
Immediately turn off the heat and move the chocolate sauce to a hotpad on the counter. Let the sauce sit for a few minutes. Spoon the chocolate over cooled muffins and allow the chocolate to set about 15 minutes. Sprinkle the tops with coconut or add more chocolate chips. If you have room in the refrigerator put the cupcakes in there until the chocolate is firm, otherwise leave them on the counter for a few hours.
Hint: make cupcake flags using toothpicks and pieces of folded paper glued on.
**************************************************************
Sorry bro i dont know what Bons Bons are..?
Chocolate Chip Spice Cookies
3/4 cups sweetener (I like to use vegan sugar as well as maple syrup, 1/4 cup maple syrup, 1/2 cup sugar)
1/2 cup margarine
1/2 Oil
3 Tbsp water
4 tsp vanilla extract
2-1/4 cups all purpose unbleached flour
1 tsp baking soda
2 cups chocolate chips
1/8 cup (just splash a tiny bit is the way I do it) of soy milk (very vanilla by silk works very well)
*Optional spice to give cookies a drastic change in taste*
*I also like to change the spice depending on the season, so have fun and be creative with you spices*
2 tbsp cinnamon (I sometimes add up to 3 tbsp if I want a really strong taste)
1 tsp cloves
dash of nutmeg (tiny bit will do)
dash-1tsp ginger
shift together all the dry ingredients. Add in wet ingredients and mix well. Finally stir in chocolate chips. Spoon onto un-oiled pan (or just use parchment paper) and shape like cookies. Should make about 10-12 small cookies. Bake in oven at 375 for 6-10 minutes. These cookies are very moist and soft. I love spices in cookies so I use more than the average person so spice to your own liking.
Enjoy everyone.
***************************************************************
CUPCAKES:
This recipe can also make a beautiful double layer cake. Just pour the batter into prepared 8" cake pans.
Batter:
Into a large bowl mix well:
3 cups unbleached white flour
2 cups sugar
2/3 cups cocoa powder
2 teaspoons baking soda
1 teaspoon salt
Into another bowl add:
2 cups cold water
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 tablespoons lemon juice or apple cider vinegar
Pour the liquid ingredients into the dry ingredients and blend well with a big whisk. Beat out all of the lumps. Using a ladle, spoon the batter into cupcake trays, filling them about 3/4 full (just about to the top). If you don't use cupcake papers, make sure to oil the tray really well and dust with cocoa powder so the cupcakes don't stick. I use a giant tray for 12 cupcakes and usually have enough batter left over to make another tiny cake or to let folks lick it up.
Bake at 350°F. After about 30 minutes test the centers with a toothpick or cake tester. If the tester comes out clean they are done. Cool for ten minutes, then turn out cupcakes to cool fully.
Ganache Frosting:
Semi sweet chocolate chips (the cheap generic ones are usually made without butteroil or milk) or whatever kind of vegan chocolate bar you can find or Sunspire® malted non-dairy chocolate chips
Rice or Soy milk
Shredded coconut
Use a double boiler or make your own by putting a couple of inches of water in a small saucepan and placing an enameled or stainless steel bowl over the pot of water. Place the chocolate in the top bowl and place the entire thing over medium heat to get the water to steam. Keep stirring the chocolate until it melts smooth. Pour a very small amount of milk into the chocolate and keep stirring vigorously. At first the chocolate will sort of curd up, but if you keep stirring it quickly emulsifies with the milk and a smooth consistency develops.
Immediately turn off the heat and move the chocolate sauce to a hotpad on the counter. Let the sauce sit for a few minutes. Spoon the chocolate over cooled muffins and allow the chocolate to set about 15 minutes. Sprinkle the tops with coconut or add more chocolate chips. If you have room in the refrigerator put the cupcakes in there until the chocolate is firm, otherwise leave them on the counter for a few hours.
Hint: make cupcake flags using toothpicks and pieces of folded paper glued on.
**************************************************************
Sorry bro i dont know what Bons Bons are..?
G
Guest
Are they these things?
Chocolate Earth Balls
Source: The Whole Foods Market Cookbook
This easy, no-bake recipe makes a sweet and healthful treat for after school or in a lunch box. These rich morsels are like chocolate truffles for children. They offer lots of mouth appeal because they are chewy, crunchy, and smooth all at the same time. Kids can help make them and decorate with raisins and nuts to create their own planet!
1 cup peanut butter
1/3 cup clover or orange blossom honey
2 teaspoons carob powder or unsweetened cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts or pecans work best)
Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey, and carob powder until well combined. Stir in the raisins and only 1/8 cup of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours.
Place the remaining coconut, sesame seeds, and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixer from the bowl; then roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more of the coconut and in the sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap, and refrigerate for at least 30 minutes.
Serves 4.
Per serving: 783 calories; 53 g fat (16 g saturated fat; 61 percent calories from fat); 72 g carbohydrates; 0 mg cholesterol; 310 mg sodium; 21 g protein; 9 g fiber
Chocolate Earth Balls
Source: The Whole Foods Market Cookbook
This easy, no-bake recipe makes a sweet and healthful treat for after school or in a lunch box. These rich morsels are like chocolate truffles for children. They offer lots of mouth appeal because they are chewy, crunchy, and smooth all at the same time. Kids can help make them and decorate with raisins and nuts to create their own planet!
1 cup peanut butter
1/3 cup clover or orange blossom honey
2 teaspoons carob powder or unsweetened cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts or pecans work best)
Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey, and carob powder until well combined. Stir in the raisins and only 1/8 cup of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours.
Place the remaining coconut, sesame seeds, and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixer from the bowl; then roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more of the coconut and in the sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap, and refrigerate for at least 30 minutes.
Serves 4.
Per serving: 783 calories; 53 g fat (16 g saturated fat; 61 percent calories from fat); 72 g carbohydrates; 0 mg cholesterol; 310 mg sodium; 21 g protein; 9 g fiber
G
Guest
Mexican Coffee Balls
1 (9 ounce) box chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tablespoons instant coffee
1/3 cup coffee liqueur
1/2 cup light corn syrup
Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4-inch balls and roll in cinnamon sugar. Store in refrigerator.
1 (9 ounce) box chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tablespoons instant coffee
1/3 cup coffee liqueur
1/2 cup light corn syrup
Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4-inch balls and roll in cinnamon sugar. Store in refrigerator.
G
Guest
Mounds Bonbons
1 (15 ounce) can sweetened condensed milk
1/2 cup butter or margarine
1 pound confectioners' sugar
12 ounces coconut
24 ounces semisweet chocolate
4 tablespoons solid shortening shortening
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.
Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry.
1 (15 ounce) can sweetened condensed milk
1/2 cup butter or margarine
1 pound confectioners' sugar
12 ounces coconut
24 ounces semisweet chocolate
4 tablespoons solid shortening shortening
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.
Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry.
raygun
Active member
I have made fudge and chocolate bars, just use heavy whiping cream, the higher the fat content the better and pour in a double boiler with ground MJ let it seep for 15-20min?(do not let boil but should steam) strain out plant material.
in same double boiler add choclate chips of choice and stir in MJ cream. heat till chocolate is melted(once again no boiling)
you should ust no more than 1:3 cream to chocolate ratio. I normaly will use a 1/4 lb of chips to 1/2 cop of cream and 1/2 +oz trim
usualy the mix is spread on freash crepes with some fruit and damn is it good.
hope you enjoy.
in same double boiler add choclate chips of choice and stir in MJ cream. heat till chocolate is melted(once again no boiling)
you should ust no more than 1:3 cream to chocolate ratio. I normaly will use a 1/4 lb of chips to 1/2 cop of cream and 1/2 +oz trim
usualy the mix is spread on freash crepes with some fruit and damn is it good.
hope you enjoy.
Thanks for the Recipes!!!
Thanks for the Recipes!!!
I really appreciate all these delicious recipes... it warms my heart to see so many people sharing their "secrets." Keep up the great work, and keep on Cooking with Herb!!!
But I do love that Bastard Brew!!! Wish I could pick up a couple of jugs at the Virginia ABC store... This state is completely screwed up, state sanctioned alcohol and cigarettes to kill you, and they make the healing herb a felony!!!
To say I am amazed is an understatement.
Happy Cooking!
~Payaso
Thanks for the Recipes!!!
I really appreciate all these delicious recipes... it warms my heart to see so many people sharing their "secrets." Keep up the great work, and keep on Cooking with Herb!!!
But I do love that Bastard Brew!!! Wish I could pick up a couple of jugs at the Virginia ABC store... This state is completely screwed up, state sanctioned alcohol and cigarettes to kill you, and they make the healing herb a felony!!!
To say I am amazed is an understatement.
Happy Cooking!
~Payaso
I bet it's wonderful Chris... enjoy a sip for me too ~
G
Guest
gonna give that a shot raygun, sounds tastey!
thanks...
THC
thanks...
THC
usawontstopme
Member
payaso i no the feeling iam stuck in this god forsaken state of VA
HawaiianGrown
Active member
Aloha Jubei
Aloha Jubei
Aloha Dude,
Simple......
Trichomes plus melted chocolate = magical chocolate
look at my just posted thread.
See YA
HawaiianGrown
Aloha Jubei
Aloha Dude,
Simple......
Trichomes plus melted chocolate = magical chocolate
look at my just posted thread.
See YA
HawaiianGrown
