D.I.Y. Edibles Essentials

Christina Wong is a culinary cannabis educator, recipe creator, and self-described “baked baker” whose expertise making her own edibles has garnered widespread attention throughout the industry. From beautifully decorated shortbread desserts, elaborate cakes, and a wide variety of other delicious creations, Wong frequently celebrates the intersection between culinary art and cannabis.

Through her creative media company Fruit + Flower Co., Wong teaches others how to properly understand the process of making their own edibles by demystifying the terminology, reviewing the methods of infusion, discussing correct dosing, and providing numerous recipes to put all the learning into practice. High Times took a moment to chat with Wong about tips for beginners, which infusion methods are best, and what’s trending in the edibles scene.

The Art of the Home Edible

To Wong, food and cannabis are a perfect combination.

“If you like cannabis, you love food, because the best thing in the whole world is to get high and eat,” she says.

Despite this, many people miss out on the enjoyment of homemade edibles because cooking with cannabis can be intimidating.

“When I first started looking [for information], there was this mystique and mystery to making edibles,” Wong says. “For me, there was definitely a fear of messing up or making it too potent, getting too high, or giving something to somebody that gets them too high. I want to challenge people to rethink that we can make cannabutter and edibles at very low doses, it doesn’t have to be all super high dose.”

Buying edibles at the dispensary is convenient, but it can be cost prohibitive, she says. 

“I think that cannabis is such an important plant medicine that the more people know how to cook and bake at home so that they can give themselves and their loved ones medicine, the better.”

Photo by Cherrnor Malekani @visualsbychern

Understanding Infusion

Wong shares that one of the most primary essentials to creating edibles is understanding proper dosing. Instead of decarbing flower and infusing a fat like cannabutter she recommends beginners try adding an oil-based tincture in which the THC dosing is already measured. Once confidence is established, home cooks can start to learn how to decarboxylate their flowers or trim. All of the recipes Wong posts online use whole flower infused with either cannabis-infused butter or oil, and include directions to dose at 5 mg per serving or less.

For first timers, Wong recommends going for an easy decarboxylation method: Mason jars in an oven.

“Everyone has a Mason jar, everyone has an oven, and it’s foolproof,” she explains. “It’s smell proof. There’s less smell. And even if it’s not the most efficient way of getting all of the cannabinoids to convert and to infuse, at least that’s the place to start. And then they can get their confidence, and then try something new.”

Wong explains in more detail on Fruit + Flower Co. that her usual process to decarb cannabis includes placing cannabis flower in a pint-sized Mason jar and sealing the jar with a lid. After setting the oven to 240 degrees Fahrenheit, she heats the cannabis an hour, shaking the jar every 20 minutes. After it is left to cool, the decarbed cannabis can be infused to a fat such as butter or oil.

Courtesy Fruit + Flower Co.

Expanding Expertise

While Wong has made it her goal to educate and inspire others to learn how to make their own edibles, it is but one facet of her expertise. In the past, Wong worked with brands and organizations to create unique desserts, such as Source Cannabis and Stündenglass. Most recently, she helped host the AAPI (Asian Americans and Pacific Islanders) 3rd Annual Mogu Magu party (Mogu meaning mushroom in Chinese, and Magu is the name of a Chinese hemp goddess) held in September to celebrate the mid-autumn festival.

Although she recommends using whole flower for beginners, Wong sometimes branches out to use a variety of other types of cannabis ingredients in her more elaborate creations.

“I’ve been experimenting more cooking with concentrates just because I love the pure flavor of that,” she says. “You can get so much flavor and terpene profile and high potency using concentrates.”

Making edibles at home offers unlimited potential, but edibles sold in dispensaries are usually more limited. But recently Wong has noticed an increase in edibles infused with solventless concentrates as well as savory edible offerings.

“I’m seeing more solventless edibles coming out onto the market because I think people are caring more about the quality of not just the ingredients of what goes into their edibles, but also the quality of the cannabis that goes in,” Wong says. “But I think if you are a plant enthusiast, and you want to appreciate all flavors, and everything the plant has to offer, solventless is absolutely the way to go.”


Courtesy Fruit + Flower Co.

Recipe: Brown Butter Vanilla Bean Shortbread Bars

by Christina Wong

Soft and crumbly, these luscious browned butter and vanilla shortbread bars are glazed with a creamy vanilla bean icing. Infused with 10 mg of cannabis each, strains such as Wedding Cake and Biscotti with doughy, creamy aromas, would pair well with the nutty, vanilla notes of this edible. 

The showstopper decor is my signature “botanical bandit” style, made with pressed cannabis leaves and organic edible flowers. Inspired by my friend The Velvet Bandit, who spreads positive art through wheatpasting.

Time to Prepare: 55-60 minutes

Makes 20 approximately 3” x 1.5” bars dosed at ~10 mg each


3 cups all-purpose flour

⅓ cup cornstarch

1 ½ cups cannabutter (200 mg THC total), softened*

1 ¼ cup powdered sugar

1 tablespoon choice of milk (whole, oat, hemp, almond)

1 teaspoon vanilla bean paste or 1 vanilla bean pod, scraped

½ teaspoon salt

Vanilla Glaze:

1 cup powdered sugar

¼ teaspoon vanilla bean paste or 1 vanilla bean pod, scraped

¼ cup choice of milk 


Small cannabis fan leaves and edible flowers for decoration, rinsed and pat dry (Optional)


1. In a medium saucepan, melt the cannabutter over medium high heat until the butter starts bubbling and turns golden brown. Butter browns at 250 degrees F, a low enough temp to prevent cannabinoid and terpene burnoff. Remove from heat to cool to room temp, then refrigerate for 30 minutes to an hour to chill until the butter has solidified from liquid to softened state. Stir occasionally. Can be made ahead and stored until ready to use.  

2. Preheat oven to 300 degrees F. Line a 13x9x2-inch baking pan with parchment paper. In a small bowl, stir together flour and cornstarch. Set aside. 

3. In a large bowl, beat together softened cannabutter, powdered sugar until creamed and fluffy. Beat in 1 tablespoon milk, vanilla bean, and salt on medium speed until combined. 

4. Slowly stir in the flour and cornstarch mixture a little at a time until combined. Continue beating until a crumbly dough comes together. It should feel like crumbly soft sand that holds together. Press together and make sure any crumbly flour bits are mixed thoroughly into the dough. If the dough is too dry and crumbly and not holding together, drizzle and mix in a little more milk until the dough can press and hold together. 

5. Press the dough evenly into the prepared baking pan. Place into the oven and bake on the center rack for 40 minutes. Turn the pan halfway through baking to bake evenly until slightly golden brown on the edges. Remove pan from oven and place onto a rack to cool. 

6. Make the Vanilla Glaze: In a small bowl, mix 1 cup of powdered sugar with milk and vanilla bean until you get a smooth, thin, runny glaze that just coats the back of a spoon with a thin film. If it’s too thin, add more powdered sugar a little at a time until you reach desired consistency. Set aside. 

7. Glaze + Decorate: Place the small cannabis leaves and edible flowers (optional) each scattered across the top of the cookie. Pour glaze evenly on top of the entire cookie pan and over the cannabis leaves and flowers. Using a small spatula or pastry brush, gently spread to evenly distribute the glaze and coat the decoration. The leaves should look like they’re covered with a sheet of ice.   

8. Let the cookie and icing cool completely in the pan until the glaze hardens, three or more hours. Using the sides of the parchment paper, lift the uncut cookie out of the pan and onto a cutting board. Using a sharp knife, cut into 20 rectangles. Store covered in a cool, dry place.

This article was originally published in the December 2022 issue of High Times Magazine.

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Holy Smokes

Chef Jake Cohen’s professional culinary journey has been ruled by two constants: his love of cooking Jewish food and his love of cannabis. The chef, social media star, best-selling cookbook author and food-scene darling has been an out-and-proud stoner from the get-go. From his website, which proudly boasts the URL WakeAndJake.com, to his open discussion of using and loving cannabis, Cohen doesn’t shy away from the plant when building his personal brand—partly, he says, because cannabis has always been there for him.

“I started getting into cannabis around the same time I started getting into cooking,” he says, explaining that as a young New Yorker, he began hosting Shabbat dinner parties for his friends where food, Judaism and cannabis found a natural intersection. “Shabbat is the Jewish ritual I hold nearest and dearest to my heart,” Cohen says, referring to the weekly gathering of friends and family where prayers are sung, candles are lit, challah is eaten and wine is traditionally drunk on Fridays after sunset.

Chef Jake Cohen.

“You grow up learning about the Kiddush [the Jewish prayer over the wine sung at Shabbat, but I was never a big drinker. But once we take a closer look at why we’re saying the prayer over the wine, we realize it’s about sanctification,” Cohen says. “It’s about taking the mundane and transforming it into something holy. I’ve always seen weed as the exact same thing—taking something that grows from the ground and transforming it into an elevated experience. It can make dinner taste better; it can make you laugh at jokes more easily.”

According to Cohen, hospitality is the overarching umbrella of the entire Shabbat experience. “You’re welcoming people into your home because you want to create an intention around connection,” he says. “Everything about the meaning of the ritual of the Kiddush can be swapped for cannabis.”

And for Cohen, sharing his perspective on cannabis is just as important as sharing his love of Jewish food. “In general,” he says, “I’m sharing myself. A huge part of myself is my enjoyment of cannabis.”

While cannabis is a muse for Cohen’s cooking, he says he tries to avoid cooking while stoned.

“Cooking high is a disaster,” he says, laughing. “Cannabis does help me let my mind go wild and think about how we can create new recipes and conventions for everything we already know and love. It can be really hard in a world that always demands more, next, now. Cannabis creates a space where not only am I totally relaxed, but it also chills my mind and gives me permission to explore whatever pops into my head.”

Jake Cohen's recipe book Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch
Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch. PHOTO Matt Taylor-Gross

It’s easy to see that creative freedom in Cohen’s The New York Times best-selling book, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch, which features cheeky takes on classic recipes such as Shakshuka alla Vodka, Salted Honey Chopped Liver, Cacio e Pepe Rugelach and Matzo Tiramisu. But don’t expect Cohen to let his cannabis creativity fly in the infused dining space. It’s something he has explored (he admits he’s rather famous in his social circle for infused brownies), but Cohen doesn’t mince his words: “I’m anti infused cooking,” he flatly states. “I love making my own edibles, a nice brownie or cookie or something, but when it comes to sitting down to enjoy a meal, I want that right dosage ingested an hour before the meal begins. I don’t want to eat infused food and only begin to feel high at the end of the meal.”

And, says Cohen, with legalized cannabis rolling out across the country and landing in New York in 2021, there are plenty of high-quality options to explore in the regulated edibles marketplace. “I’d rather support Kiva or Mindy Segal and have a product that’s correctly dosed every time,” he says. “I think the beverages are really fun—it’s just a commitment to drink the whole thing!”

As New York legalizes, keep an eye out for this multi-hyphenate talent as he continues to explore the intersection of cannabis, cooking and Jewish tradition.

Black and White Cookies by Chef Josh Cohen
Black and White Cookies by Chef Josh Cohen.

Black and White Cookies

For the Cookies
8 ounces (2 sticks) unsalted butter (or infused cannabutter) at room temperature
¾ cup packed (150g) light brown sugar
⅔ cup (135g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (270g) all-purpose flour
2 teaspoons kosher salt
¾ teaspoon baking soda
2 cups milk chocolate chips
3½ ounces dark chocolate (70 percent cacao), finely chopped

For the White Chocolate Glaze
1 cup white chocolate chips
3 tablespoons unrefined coconut oil
¾ cup confectioners’ sugar
Pinch of kosher salt

For the Dark Chocolate Glaze
1 cup dark chocolate chips
3 tablespoons unrefined coconut oil
¾ cup plus 2 tablespoons confectioners’ sugar


For the Cookies

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, two minutes. With the mixer running, add the eggs one at a time and mix until incorporated, stopping to scrape the sides of the bowl as needed. Add the vanilla and mix to incorporate.

Add the flour, kosher salt and baking soda and mix on low speed until a smooth dough forms. Add the milk chocolate chips and dark chocolate and mix on low speed until just incorporated. Remove the mixer bowl, cover and refrigerate the dough for at least four hours, or preferably overnight.

Preheat the oven to 350°F. Line two half-sheet pans with parchment paper and have a five-inch-wide bowl or round cutter ready.

Scoop the cookie dough into ¼-cup balls. Working in two batches, place six cookies on each of the prepared pans, spacing them three inches apart. Bake for 14 to 16 minutes, until golden brown. As soon as you remove each pan from the oven, place the bowl or round cutter over each cookie and gently roll it around in gentle circles to smooth the edges into a perfect round. Let the cookies cool slightly on the pans, then transfer to a wire rack to cool completely. Repeat with the remaining balls of cookie dough. Once all the cookies are baked and cooled, divide them between the two sheet pans, with the bottom (flat side) of each cookie facing up.

For the White and Dark Chocolate Glazes

Set a medium metal bowl over a small pot of simmering water. Put the white chocolate chips and coconut oil in the bowl and heat, stirring as needed, until melted and well combined. Do the same for the dark chocolate chips, in a separate bowl. Remove the bowls from the heat and whisk in the confectioners’ sugar and kosher salt until smooth and glossy. Using an offset spatula or butter knife, spread the white chocolate glaze over half of the bottom (flat side) of each cookie to coat, and spread the dark chocolate glaze over the other half.

Garnish with flaky sea salt, if desired. Refrigerate for 15 minutes to set the glaze, then serve.

This story was originally published in issue 47 of the print edition of Cannabis Now.

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Grandma Who Supplied Cannabutter in Australia Sentenced

One grandma in Australia found healing benefits through cannabis-infused butter, but it backfired when her teen great-grandson used it to bake cupcakes and shared them at school.

Pam Annette Bickerton, 74, was sentenced May 4 after her teen great-grandson used her cannabis-infused butter to bake cupcakes and share them to classmates at school in South Australia.

The Adelaide Advertiser reports that Bickerton made the cannabis-infused butter to control her sleeping disorder, and it worked, the jury heard at an April 19 court hearing.

Bickerton says she was halfway asleep when her unnamed teen grandson asked if he could use some of the cannabutter. “Still in a state of tiredness and unfortunately … she said ‘go for it—just make sure that you clean up afterwards’,” her lawyer said in court.

When police responded to the incident and arrived at Bickerton’s home in the weeks after, she admitted that she still had three bags of cannabutter in her freezer and two bongs, which were immediately seized.

Magistrate Justin Wickens, however, was not impressed with the defense, saying that Bickerton should’ve known better.

“Police became aware of an allegation that a student was selling cupcakes laced with cannabis at [the school after the students] presented at the sick bay displaying symptoms consistent with cannabis consumption,” Magistrate Justin Wickens said. “Police spoke to two students who disclosed that [another student] was providing the cannabis-laced cakes.”

The judge asked her to consider the weight of her alleged crime. “This is very serious offending and supplying drugs to minors is a very serious offense,” he said.

Bickerton pleaded guilty to one count of supplying or administering a controlled drug to a child before appearing in the Adelaide Magistrates Court.

The great-grandmother was sentenced on Thursday. Bickerton faced a jail sentence of 3.5 years behind bars, but dropped in favor of pleading guilty and getting a good-behavior bond.

No charges were given to her great grandson for distributing the cupcakes.

Cannabis Reform in Australia

Medical cannabis is legal Australia-wide with a prescription and under certain restrictions. Cannabis is a scheduled substance in the county, regulated by the TGA (Therapeutic Goods Administration).

Cannabis reform for adult use in Australia continues to push forward. A recent report has revealed Australia’s plans to approach cannabis legalization within the next few years.

The Australian Parliamentary Budget Office (PBO) recently released a proposal exploring two options on how to approach cannabis legalization. It was commissioned to explore what legalization could look like through the request of Sen. David Shoebridge and the Australian Greens Party, also referred to as the Greens.

According to the PBO’s report, the first option would establish the creation of the Cannabis National Agency (CANA), which would act as the sole wholesaler between producers and retailers, set wholesale prices on cannabis, and issue licenses to potential cannabis business owners. The second option contains all provisions from the first option, except for the final recommendation, which would change the excise tax to 15% instead of 25%.

Grandmas and Infused Edibles

Another grandma made headlines for helping the sick with her cannabis-infused edibles. Mary Jane Rathbun, aka “Brownie Mary,” helped people suffering from HIV and chemotherapy with cannabis-infused edibles. At her peak, Rathbun was baking 600 infused brownies a week at $20 per dozen.

She helped to decriminalize cannabis as well. In 1992, Mary testified to the San Francisco Board of Supervisors about the benefits of cannabis, leading to a resolution to make medical cannabis possession the “lowest priority” in arrests and prosecution.

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The Hasheesh Eater

My moods naturally tend to sway towards melancholia, and cannabis edibles are a great aid in combating my down days as they can shift my perspective more drastically than smoking weed or dabbing. My favorite edibles include ice water hash, aka water hash or bubble hash. Hash-infused edibles feel more potent and have a certain brightness that I don’t find in other infusions. I think it’s fun to bend time a bit by taking an edible before a yoga class and getting progressively higher as the practice goes on or taking an edible before a nap and waking up blitzed. But when it comes to the potency and effects of edibles, aren’t the results solely based on the milligrams of THC? Why do I prefer hash edibles over edibles made with cannabis flower or THC distillate? Isn’t 10 mg of THC just 10 mg of THC, regardless of the delivery method? With cannabis edibles, there are a lot of personal factors to consider. While we know little about why certain edibles seem to hit harder than others, we can hone in on a few solid leads: the way THC is absorbed and the other chemical components in cannabis resin beyond THC. 

The Hasheesh Eater

When it comes to the history of cannabis consumption, edibles take the lead over smoking. While Greek historian Herodotus records an ancient nomadic people, the Scythians, breathing in cannabis smoke as part of a tented funeral ritual, historians believe that our understanding of the psychoactive element of this plant likely occurred when we came into contact with the sticky, resinous substance that its flowers left behind on our hands. With origins in India, charas was the first cannabis concentrate, and our ancestors ate it before they smoked it. 

“Oral ingestion was the most common method of consuming cannabis drugs prior to the spread of smoking from the New World after the fifteenth century, along with tobacco,” Robert Connell Clark and Mark Merlin write in the book Cannabis: Evolution and Ethnobotany

In Pots and Pans: A History of Eating Cannabis, author Robyn Griggs Lawrence details that “The Atharva Veda, a Hindu scripture written between 2000 and 1400 BCE, referred to cannabis as an ingredient in an intoxicating drink called soma. Griggs outlines that a cannabis drink originating in India called bhang includes cannabis leaves and flowers made into a paste combined with other ingredients including milk. 

Cannabis edibles made their way to Europe through a few different colonial channels. In the book Cannabis by Jonathon Green, Green explains that an attempt to expand the French kingdom took Napoleon to Egypt, where his troops discovered cannabis in its concentrated form, hashish. 

Hash history gets murky because “hash” was used interchangeably with “cannabis.” Many early gonzo-style drug writers experimented with edibles, often created with cannabis flowers rather than cannabis resin, but called the substance they were ingesting hash. In 1840 French physician Dr. Jacques Joseph Moreau swallowed an edible mixture containing cannabis, writing later in his 1845 book Hashish and Mental Illness that its influence caused a “thousand fantastic ideas” to flow through his brain. Moreau believed ingesting cannabis might reveal how to treat mental illness. 

“One of the effects of hashish that struck me most forcefully and which generally gets the most attention is that manic excitement always accompanied by a feeling of gaiety and joy inconceivable to those who have never experienced it,” Moreau wrote. “I saw in it a mean of effectively combating the fixed ideas of depressives, disrupting the chain of their ideas, of unfocusing their attention on such and such a subject.” 

Needing more test subjects beyond himself, Moreau aligned with leading literary writers in Paris, France, and formed the Club des Hachichins. This group would regularly meet to ingest coffee infused with hashish, more specifically dawamesk, a green paste made with cannabis flower mixed with a fat, butter, or oil, as well other ingredients such as cinnamon, cloves, nutmeg, pistachio, sugar, orange juice, and cantharides, a substance produced by beetles used as a sexual stimulant called Spanish fly.  

While writers like Charles Baudelaire proliferated stories of cannabis exploration in Europe, Fitz High Ludlow popularized cannabis use in America with his 1857 book, The Hasheesh Eater.

“It was the first American drug book,” cannabis historian Michael Aldrich explains to me over a phone call. “That was the first American cannabis book. It was the first American confessional.”

The book is modeled after author Thomas De Quincey’s Confessions of an English Opium Eater and describes Ludlow’s vivid, surreal experiences ingesting cannabis in high doses.

“[Ludlow] was sort of patterning it after De Quincey, but his story is much different when he gets the stuff he flies over Schenectady or wherever he was in upstate New York and flies over the pyramid heading for the Great Wall of China,” Aldrich says. “That’s quite an adventure.”

While Ludlow writes of ingesting “hasheesh” within the book, he describes taking a specific tincture called Tilden’s Extract. Back then, the medical use of cannabis tinctures in America was beginning. As the mixtures evolved, they often included additional medicinal ingredients beyond cannabis.

“[Ludlow] drank Tilden’s Extract, which was a very powerful extract, and it was in liquid form,” Aldrich says. “I have one type of cannabis tincture that has chloroform in it. This was for children. When they were coughing or screaming, give them a little dose of this and shut them right up.”

In a 1971 article for The International Journal of Addictions, Oriana Josseau Kalant writes that the Tilden’s Extract that Ludlow ingested was “roughly twice as potent as the crude resin and ten times as potent as marijuana.”

Fueled by Fat?

Dropping back down into experiments of contemporary hash consumption, cannabis expert Elise McDonough tells me she has long preferred hash edibles because she believes the flavor of ice water hash is superior to the vegetal taste of chlorophyll that can come when making edibles with cannabis flower as opposed to cannabis resin. It’s also easier for cooking, she says, because it’s a homogenous ingredient that evenly spreads the THC dose and can be used much like a spice.

Cannabis edibles are more powerful and long-lasting than smoking weed because of how our bodies process them. When we ingest edibles, the THC transforms into 11-hydroxy-THC, which is two to three times more potent. But to get to the point of ingestion, the THC in cannabis must first be activated.  Raw cannabis flowers contain the acidic form of THC, THCA, which needs to be converted to THC through heat to get us high. In edibles, this process is called decarboxylation, a step that needs to take place for both cannabis flower and hash. Cannabinoids are fat soluble, so they are often combined with a fat, like butter or oil, to make them more bioavailable. New edible innovations encapsulate cannabinoids in coatings that make them water-soluble.

“Perhaps hashish is the drug which ‘loosens the girders of the soul,’ but is in itself neither good nor bad. Perhaps, as Baudelaire thinks, it merely exaggerates and distorts the natural man and his mood of the moment.”
– Aleister Crowley, The Psychology of Hashish

The ability of cannabis to be absorbed into our body plays into McDonough’s theory as to why certain cannabis edibles might hit harder than others containing the same milligrams of THC. 

“What I have long suspected and is my hypothesis is that you’re going to feel a much more intense and long-lasting effect if you’re eating edibles where the active ingredient is combined with some kind of fat,” McDonough says. “What I have noticed personally and anecdotally is that when I eat edibles that are made with cannabutter or that are made with some kind of full-fat infusion, they are much more intense than when I eat gummies or drink a drink, and I think that’s because of the lack of fat in emulsions for drinks and for gummies.”

Cannabis gummies and drinks often contain THC distillate, a form of cannabis concentrate that has already been decarboxylated and only contains THC rather than including the other chemical elements within the plant’s resinous trichomes, such as terpenes. In the edibles space, nanotechnology, manipulating matter on a small scale, has also recently introduced water-soluble cannabis concentrates.

McDonough’s theory about full-fat activations rings true in one of my favorite ice water hash based edibles, Space Gem gummies. Unlike other gummies that rely upon distillate as the active ingredient, Space Gems contain ice water hash combined with a fat, coconut oil.

“Ice water hash is just like a concentrated flower high,” Space Gems founder and CEO Wendy Baker says. “I like the fact that the cannabinoid is kept whole, the trichome is kept whole. You have all these different cannabinoids, and you’re not stripping the cannabinoids of certain things. You’re keeping them whole.”

The fact that the cannabinoids in ice water hash also include other elements present in cannabis resin, like terpenes, could also play into the speculation of why edibles crafted with hash seem stronger.

Whole Plant Compounds

The pharmacokinetic (PK) profile of edibles, or the speed at which our bodies absorb cannabinoid molecules, depends on the product formulation. Cannabis formulation expert James Prendergast has worked with companies such as Cannacraft and LEVEL using different infusion methods and input ingredients. He tells me the fat component in certain edibles affects the onset time of edibles as the amount of lipids helps with the uptake of THC. 

“The PK profile will help determine how a high feels because that impacts how quickly it comes on and how strong it is. Like the total update by availability,” Prendergast says.  

Also in play, he says, are the “whole plant compounds that come along when you don’t purify THC fully.”

“The effect you get from, say smoking flower or using a vape is largely colored by the terpene profile,” Prendergast says. “That’s really what determines whether it’s a sativa or indica kind of feeling. I think in the past, I didn’t really have a belief—and I say belief because there’s not enough research on this—that terpenes were going to be taken up in your stomach. It seemed like that was kind of far-fetched… A lot of research shows from a medical perspective that whole plant extracts like RSO and things like that are more effective.”

Within his work to craft edibles for LEVEL, Prendergast says he noticed differences in the effect of cannabis edibles depending on the product’s terpene profile. Other compounds within cannabis resin, such as flavonoids (phytochemicals found in cannabis and other plants thought to provide health benefits), also might have a hand in the effects of edibles, he says. 

Flavonoids and other non-terpenoid, non-cannabinoid compounds could explain why hash edibles—like the ice water hash capsules by Community Cannabis that have kept me balanced lately—might particularly appeal to my endocannabinoid system

“Hash contains those, so it really is a sort of rounded whole plant input material,” Prendergast says.

As shown in scientific research, cannabis is not a single compound product. The entourage effect, or the “suggested positive contribution derived from the addition of terpenes to cannabinoids,” likely explains why hash edibles are my favorite. While we wait to unlock the science behind edible formulations, I’m joining in the long history of self-experimentation of drug writers in the past and will keep eating cannabis to stimulate my creativity and keep the blues at bay. 

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How to Make Ganja Gingerbread Christmas Cookies

Freshly baked gingerbread cookies are an integral part of Christmas. I love anything flavored with ginger—it’s one of my go-to spices. Just another reason why the so-called silly season is my favorite time of year. Speaking of being freshly baked, this year, I decided to add a little extra sprinkle of marijuana magic to my Christmas cookies. So, I reached out to Cheri Sicard, my friend and highly regarded cannabis chef, who recommended I try making her Ganja Gingerbread.

In Sicard’s recipe, these traditional cookies are given an extra helping of festive fun with her homemade cannabutter. Sweet and lightly spiced, the cannabutter ratio in this recipe means they aren’t overpowered by that tell-tale weedy taste you often get with edibles. Instead, it allows the ginger to shine bright like Rudolf’s nose (figuratively speaking.)

“Each of the 36 cookies in this cannabis-infused gingerbread cookie recipe will have about 15 mg THC, if you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make one cup butter,” Sicard states on her website.

As with all edibles, start low and slow and build up, especially since you might forget that these delicious treats are infused, as you can’t really taste the bud butter.

Why You’ll Love These Ganja Gingerbread Cookies 

Quintessentially Christmas: Gingerbread cookies are the essence of the holidays and are deeply flavored with aromatic spices including nutmeg, cloves, cinnamon and ginger and sweetened with molasses and brown sugar.

Fun to Decorate: Get creative with the decorating! You can use cannabis leaf cookie cutters as I did, or you can use traditional gingerbread person shapes, stars or whatever you like. Bear in mind that using the cannabis leaf shape will help remove the potential risk of people not knowing that these cookies are infused. Pro tip: Use store-bought colored icing pens to decorate.

Freezer-Friendly: These delicious Ganja Gingerbread cookies will keep for up to three months in an airtight container or freezer bag—not that you’ll have any leftovers.

In the recipe, you’ll have to chill the cookie dough for at least two hours. Trust me, you need the dough to be chilled so it’s manageable to roll out, and it also helps the cookies maintain their shape. If you don’t have chilled cookie dough, you won’t have either! 

After rolling out my chilled dough, I used the same cannabis leaf cookie cutters on Sicard’s recommendation. Once they were out of the oven, I let them cool before decorating them, which was super fun.

I’ll have to wait until Christmas morning to see if these Ganja Gingerbread cookies are Santa-approved, but I do know that these fun and festive treats are a delicious way to enjoy cannabis during the holiday season. They also make excellent gifts for your edible-loving friends and family. 

Time to get baked!

Ganja Gingerbread

Servings: 36 Cookies


  • 5 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons dried ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup cannabis-infused butter
  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 1 large egg at room temperature
  • 1 cup unsulfured molasses
  • 1 teaspoon vanilla extract
  • Tubes of store-bought decorator’s icing (optional)


  • Stir together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves; set aside.
  • Use an electric mixer on medium-high speed to beat the cannabis butter, butter, brown sugar, and egg until smooth.
  • Beat in the molasses and vanilla.
  • Lower the mixer speed and stir in the dry ingredients until smooth. Do not over mix. The dough should be firm but not crumbly.
  • Divide the dough into thirds and flatten each piece into a disk and wrap in plastic. Refrigerate for at least 2 hours.
  • Preheat oven to 350° F.
  • Roll a refrigerated disk to 1/8 inch thick on a lightly floured surface.
  • Use cookie cutters to make shapes and transfer to a large greased baking sheet, about 1 inch apart.
  • Bake for about 10 minutes or until firm to the touch. Cool slightly before transferring to a rack.
  • Cool completely before using the decorator’s icing to embellish your Ganja Gingerbread Christmas cookies.

The post How to Make Ganja Gingerbread Christmas Cookies appeared first on Cannabis Now.

Cannabis Products, Perfect for Thanksgiving

If you’re reading this article, odds are decent you’ve already discovered the value of combining Thanksgiving and cannabis. Look no further than the time-honored tradition of cutting out to hit a joint down the street while the turkey’s being carved as proof of weed’s well-established place at our Thanksgiving feasts. 

But the modern industry has upped the stakes entirely, ushering in a new generation of edibles and products seemingly tailor-made for age-appropriate enjoyment at the dinner table. Offering a veritable cornucopia of cannabis delights, the fact of the matter is that it’s never been easier to go “green” at Thanksgiving by offering some THC-infused dishes that can be both meal and entertainment.

As you prepare for this year’s Thanksgiving, here are some suggestions for what to add to your shopping list. Running the gamut from pantry staples to palate-cleansing beverages, let’s just say the options for incorporating THC into Thanksgiving have never been stronger. All products below are available in California, and you must be at least 21 to purchase.

1. Kiva’s Turkey Gravy

Arguably the signature cannabis product of the Thanksgiving season, Kiva Confections’ Turkey Gravy offers 10mg THC per individual serving/package. If the name sounds familiar, that’s because Kiva’s been holding it down with award-winning chocolates and gummies for years. Now they’ve the hit gravy, which means those interested can substitute the household edition for this scrumptious mix of cannabinoids, rosemary, thyme and oregano. 

Uplift your dinnertime chats without ever having to conspicuously disappear, only to return 20 minutes later with guiltily red eyes and no excuse. Plus, it’s delicious! Available for a limited time, Kiva’s THC Turkey Gravy packets are a “break in case of emergency” kit you won’t want to be without this Thanksgiving.

2. Cann Cranberry Sage

Another ideal option for enjoying weed with discretion comes in the form of Cann’s festively flavored Cranberry Sage social tonics. Now a major player in the emerging cannabis beverage market, Cann undoubtedly had Thanksgiving in mind when they concocted this refreshingly tart winter flavor. Featuring an entirely reasonable 2mg THC and 4mg CBD per can, you can also rest easy knowing you don’t need to stretch out the contents over several hours’ worth of sips. Grab a six-pack and toast your clever success at dosing without needing to ditch the table. Another limited edition offering, Cann’s Cranberry Sage social tonics will have you saying “cheers” in no time.

3. SelfBaked THC Butter

A proper Thanksgiving often involves the baking of many pies. Some are familiar; others remain enigmas. But one thing these creations of crust and filling have in common: butter. That’s why new California cannabis company SelfBaked is making it easier than ever to infuse THC into the Thanksgiving baked desert of your choice. The star of the show is their Liquid Diamonds Butter. Packed with 1000mg of THC, this small tub of refrigerated, pre-infused butter offers a refreshingly easy way to add cannabis to any recipe calling for the ingredient. 

Directions on SelfBaked’s packaging makes substituting to your desired dosage a breeze. Reminder: Always take care to properly label and store any infused treats you bring to a family gathering. Responsible consumption is the best consumption!

4. Potli x Aster Farms Olive Oil

Like SelfBaked, Potli is a company that specializes in infused ingredients, rather than entire edible creations. So, they offer ingredients such as infused chili oil and infused honey that can then be added to any dish of your choice. When it comes to Thanksgiving, there’s any number of plates that might call for olive oil, which is why Potli’s limited edition collaboration with Lake County’s Aster Farms is a win for minds and tastebuds alike. 

Featuring Aster’s Watermelon OG and extra virgin olive oil sourced from nearby Lake County olive orchards, this limited release has you covered with 8mg THC per serving (100mg per package). Bring a touch of NorCal with you to wherever your Thanksgiving meal takes place with this sharp-looking tin of delectable liquid gold.

5. Kikoko Herbal Teas

At some point on Thanksgiving, you may want a break from the hard stuff. Alternatively, we’re talking about a holiday in late November here. It’s cold! Whether it’s time to give your liver a rest or simply the right moment for a steamy mug of something uplifting, Kikoko Herbal Teas are a boiling kettle away from curing what ails you. Available in five varieties (Sympa-Tea, Tranquili-Tea, Creativi-Tea, Sensuali-Tea, and Positivi-Tea) as well as varying potencies, Kikoko’s line includes something for every palate. Be it their caffeinated black Creativi-Tea (10mg THC) or their far subtler chamomile valerian Tranquili-Tea (3mg THC), each blend also features minor cannabinoids, complex flavors and a reliable experience you can count on in the clutch.

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ONGROK: A Cleaner, Quieter Herbal Infusion Machine

Gone are the days of infused butters and oils that take up chunks of time and leave an uprooted kitchen in its wake. The ONGROK Botanical Infuser Machine is compact and takes up minimal space on the counter, allowing the ability to work around it—while it works for you. The ONGROK Butter Infuser is an affordable machine and comes with the many accessories you will need, as well as an infused cookbook, which helps take your extractions to the next level. Feel this machine’s magic with the simple press of a button as you easily create custom edibles and topicals at any desired potency. 

The unboxing in itself was a satisfying experience. I pulled out the sleek orange and black machine, set up the butter molds and the ultra-durable filters, and set aside the silicone gloves. ONGROK’s packaging and included materials show the company’s desire to create an easy, pleasurable experience for the consumer. 

As I took the products into consideration, I became aligned with the straightforwardness at which the infusion process would take place. Decarbing my flower was the only step I had to take before using the ONGROK. They’ve just launched a Decarboxylator Machine, which I look forward to getting my hands on.

Thankfully, if you haven’t made your own edibles in the past, the ONGROK Butter Machine comes with a manual that breaks down the decarboxylation process for you. Once my flower was ready to go, I referenced the Infused Cookbook to help calculate the dosage I was looking for. Now it was time to choose my oil and begin cooking.  

Butter Time: The Process

I decided to go with an infused cannabis butter knowing that once the infusion process was completed, I would have the option to add it into many recipes, or use it as a spread. Set up really is as easy as plugging in the infuser. After adding the ingredients to the machine, we simply pressed the “butter button” and set the temperature. As the ONGROK Infuser Machine starts to blend the herb into the butter, there are spurts of sound that remind me of a blender set to low—but it’s not too noisy as to be distracting. I walked away and continued on with my day as my butter had its herbal soak. 

It was nice that it was quiet. It was also extremely convenient not having to monitor the process or do anything further with the edibles while it worked. However, the most noticeable difference was the smell. There was none. During the two-hour duration I continued to move over to the machine and take deep inhales, expecting to fill my nostrils with the pungent smell that covered the room during decarboxylation. However, I was met with a clean smell lacking anything distinguishable. I am very thankful that I wouldn’t have to worry about any lingering odors while making my edibles.

Two hours later and I am left with a fully blended butter. I pulled on the ONGROK silicone gloves and readied the filter bag. The gloves are a great addition to the infusion kit, adding safety to the end process. There was no need to worry about burns as I poured the hot oil into the butter mold. The filters and easy pour spout on the machine make it so that there’s hardly any mess, and you don’t lose any product. I recommend squeezing the filter to ensure the saturated flower is rid of any of the oil. After letting the butter chill for a few hours, I easily popped out a beautiful stick and was ready to try it out. The experience from start to finish went as smooth as…well, butter. 

Clean In Seconds

Once the butter was stored in the refrigerator, I examined the machine to assess the cleanup. It was a breeze—cleaning up was as easy as making the edibles. Add a bit of water and squirt of soap and press the clean button on the machine. It really was that simple. 

All of the accessories that come with the Botanical Infuser, including the filter bags, are dishwasher safe. I threw the gloves, filter bag and butter mold into the dishwasher. Within a little over two hours, I had edibles made, and my kitchen cleaned. 

From start to finish, ONGROK showed the dedication this Canadian company has to giving the consumer a safe, affordable and simplified way to make their own edibles. ONGROK offers a full line-up of modern accessories to help consumers store, prepare, and consume. From Grinders, Smell Proof Wallets, Storage Jars, to Infusers, their offer provides several solutions for consumers to enhance their experience. 

The post ONGROK: A Cleaner, Quieter Herbal Infusion Machine appeared first on Cannabis Now.

Christmas Cooking with Cannabis: A Festive 3-Course Meal for Stoners

‘Tis the season to get high. If you’re looking for some ideas for a three-course meal this festive season, check out our guide to Christmas cooking with cannabis! We’ll be featuring some of the season’s most popular dishes but with an added twist of how to make them appropriate for a canna Christmas. The Appetizer: […]

The post Christmas Cooking with Cannabis: A Festive 3-Course Meal for Stoners appeared first on Latest Cannabis News Today – Headlines, Videos & Stocks.

Are You Celebrating Danksgiving?

Happy Danksgiving! And yes, that’s not a typo, it is an actual holiday. If you haven’t heard of it but think it’s related to Thanksgiving, then you’re on the right track. We may have already celebrated Thanksgiving here in Canada, but American Thanksgiving is just around the corner, and that means you’re about to get […]

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Edibles Recipe: Cannabis-Infused Frozen Key Lime Pies

When it comes to crafting both beautiful and delicious cannabis edibles, Stephanie Hua and Coreen Carroll have got it down. These culinary mavens offer a host of creative and fun recipes for infused bites. In this excerpt from their book “Edibles,” Hua and Carroll walk canna-chefs through the basics of creating a canna-butter base that can be added to a host of sweet and savory items. We’ve also included their recipe for infused tiny, tart key lime pies.

Active Time: 40 minutes

Inactive Time: 4 hours

Makes 12 mini pies

Sweet and tart, cool and refreshing, with a texture like soft ice cream, these mini frozen key lime pies are perfect for summer entertaining. We love that they can be made in advance, so you can focus on being the fabulous host you are. The single-serving size is convenient as well. You won’t have to split a dose . . . which means you won’t have to share your personal pie (you’re welcome).


½ cup plus 1 Tbsp | 65 g graham cracker crumbs (from 4 to 5 whole graham crackers)

¼ cup | 50 g sugar

6 Tbsp | 85 g unsalted butter, melted

2 tsp | 9 g canna-butter, melted


7 medium limes

6 large egg yolks | 120 g, at room temperature

¼ cup | 50 g sugar

One 14-oz | 400-g can sweetened condensed milk


1 pt | 460 g heavy cream, cold

2 Tbsp powdered sugar

1 tsp vanilla extract


12-cup muffin pan

Shot glass

Pastry bag and star tip (optional)


The pies can be made up to three days in advance. Prepare them up to the whipped cream step, cover the muffin tin tightly with plastic wrap, and keep frozen until ready to serve.


Preheat the oven to 350°F [180°C]. Line a 12-cup muffin pan with cupcake liners and set aside.

In a food processor, blitz together the graham cracker crumbs and sugar until combined. Add the butter and canna-butterand process until evenly distributed. Fill each cup with an equal amount of the graham crust mixture, about 2 Tbsp plus 1 tsp [17 g]. For the most accurate dosage, weigh the total amount of the crust mixture and divide by twelve to determine the target weight per serving. Press the crumbs down using the bottom of a shot glass to create an even bottom crust. Don’t worry about getting the crust up the sides. Bake for about 10 minutes until golden. Remove from the oven and cool completely.


While the crusts cool, zest and juice 6 of the limes. You will need 2 Tbsp packed lime zest and ¾ cup [175 g] lime juice. Reserve any extra zest for garnishing.

Fill a medium saucepan with 1 to 2 in [3 to 5 cm] of water and bring it to barely a simmer over medium-high heat. Adjust the heat to low.

In a medium heatproof bowl, whisk the egg yolks, lime juice, and sugar until combined. Set the bowl over the saucepan (the bottom of the bowl shouldn’t touch the surface of the water), and cook for about 5 minutes, whisking constantly, until the mixture is frothy and puddinglike.

Remove the bowl from the heat. Whisk in the sweetened condensed milk and lime zest until well combined. Divide the filling equally among the 12 cups, about 1/3 cup of filling per portion.

Freeze until firm, at least 4 hours.


In a large bowl, combine the cream, powdered sugar and vanilla. Using a handheld electric mixer, beat for about 1 minute on high speed until medium to stiff peaks form. Alternatively, you can whisk by hand (earn that whipped cream!) or use a stand mixer. Dollop the cream on top of each pie, or, if you’re feeling fancy, transfer it to a pastry bag fitted with a star tip and pipe decoratively.

Cut the remaining lime into thin slices and garnish the pies, along with any extra lime zest. Enjoy immediately.

Excerpted from “Edibles: Small Bites for the Modern Cannabis Kitchen” by Stephanie Hua with Coreen Carroll.

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