Recipe for Cannabis Cooking Oil
- 1 cup of ground cannabis flower (or less for milder potency)
- 1 cup of cooking oil of your choice
Note: Coconut and olive oil are the most common choices; coconut oil has a milder taste and can therefore be used for more dishes, whereas olive oil is the staple cooking oil for most kitchens.
- Strainer or cheesecloth
- Grinder (a simple hand grinder works best; appliances like blenders and coffee grinder pulverize the cannabis, resulting in edibles with bad tasting plant material)
- Double-boiler, slow cooker, saucepan, etc.
- Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis to a fine powder.
- Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low or warm for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). Cooking can be done a variety of ways: in a slow cooker on low for 4-6 hours, stirring occasionally; in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally; or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning. Note: whatever method you choose, temperature of the oil should not exceed 245°F.
- Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration.
Note: Be cautious when using the oil to prepare dishes that require heating. Do not microwave and choose low heat whenever possible.
Total: 1 hr 50 min Yield: 12 servings
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
- 2 3/4 cups all-purpose flour, plus more for the pans (See Cook’s Note)
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 cups granulated sugar
- 1/2 cup cannabis oil
- 5 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup milk
- 3 tablespoons rainbow sprinkles or jimmies, plus more for decorating
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- Pinch fine salt
- 3 1/4 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup milk
Directions For the cake:
-Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
-Roll one blunt with a swisher cigarillo (flavored).
-Whisk together the flour, baking powder and salt in a medium bowl; set aside.
-Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
-Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
-Smoke half the blunt and put it out for later..
-Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
-For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners’ sugar. Once it’s all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
-To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles and smoke the rest of the blunt that was rolled earlier.
-The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).