Get Bak(ing)ed with these 420 Recipes!

Written by Lauren Leone, photographed by Alice Yeager

There are so many different ways to participate in 4/20, ranging from smoking your favorite bud, hitting a dab pen, using topicals, tinctures or sprays and my personal favorite: edibles.

When it comes to edibles, there are so many different kinds to choose from, the options are truly endless. For this upcoming 4/20 I wanted to challenge myself to create my own edibles, and combine my passion for cooking with my interest in cannabis. I researched easy ways to bake your own canna-butter and canna-oil that can be infused however you want. 

Treat yourself with some infused baked goods like brownies or cookies, or go a more subtle route and make some infused salad dressing or a flavorful grilled cheese sandwich to give your dish an extra kick. The possibilities are infinite.

The first step, and the most important one, is the method of decarboxylating your weed. Decarboxylation is the process that marijuana goes through to convert THC-A into THC which allows you to get high. 

Decarboxylation:

  1. Set your oven between 240-248 degrees. These are the temperatures that decarboxylation occurs at.
  2. Grind your cannabis into smaller pieces and lay out on a rimmed baking sheet with parchment paper. 
  3. Cook your cannabis in the oven for 30-40 minutes, making sure to stir your cannabis every 5 minutes. This will ensure that everything cooks evenly.
  4. Remove from the oven and set aside your cannabis in an airtight container. Your cannabis should have a slightly darker color to it.

Canna-oil:

Ingredients:

  • 3.5 grams of marijuana
  • ½ cup of olive oil
  • 1 Mason jar (or any airtight container)
  • Cheesecloth

Instructions:

  1. Once your cannabis has gone through the decarbing process, you can combine it with your olive oil and begin the infusing process in 2 different ways.
    1. Cook your olive oil and cannabis in a slow-cooker/crockpot on low for 4-6 hours.
    2. Combine your oil and cannabis in a saucepan and cook on low heat for about 3 hours, stirring regularly. It is recommended to add a small amount of water to your saucepan to prevent the oil from burning.
  2. When the infusing has finished, pour your mixture over cheesecloth into your Mason jar to strain out all of the cannabis. Let your oil strain for about 10 minutes to make sure you maximize your yield.
  3. Discard spent cannabis and cheesecloth.
  4. Keep your oil at room temp and get your bake on!

Canna-butter:

Ingredients:

  • 3.5 grams of cannabis
  • 1 cup of butter
  • 1 Mason jar (or any airtight container)
  • Cheesecloth

Instructions:

  1. After you’ve finished decarbing your weed, melt 1 cup of butter in a saucepan over the lowest heat. Once your butter has melted, add ½ a cup of water. This will help cook everything more evenly.
  2. Stir in your cannabis and cover your pot with a lid. Let your mixture simmer for about 3 hours, stirring regularly.
  3. You can also use a crockpot or slow-cooker as an alternative by combining your butter, water and cannabis all at once and setting the temperature to low. Let this cook for 3 hours.
  4. After the 3 hours is finished, strain out the spent weed into an airtight container or jar using cheesecloth. Once you’ve finished straining, you can discard your cheesecloth and weed.
  5. Let your mixture sit for about 30 minutes, giving it plenty of time to cool before putting it in the fridge. Your butter will solidify on the top of your mixture, and you may have some excess water below which you can easily drain.
  6. Store your butter in the fridge and get your bake on!

Tips and Tricks:

Always cook your butter and oil at a low temperature to avoid burning off any cannabinoids. Additionally, it’s important to store your butter and oil in an airtight container, which will also help with the longevity of your edibles.

To help with straining, I found it super helpful to make a large bowl in the opening of my Mason jar with the cheesecloth, instead of pulling it taut. Tie a rubber band around the Mason jar and cheesecloth to hold the cheesecloth in place while you pour in the mixture for straining. This will prevent any potential spills during the straining process.

October Munchies: Claim 52

Written and photographed by Alice Yeager

What do you crave when you have the munchies? Do you crave hoppy, bitter and malted? What about sweet and fruity? The same sensations as biting into a perfectly ripened peach, or the sweetness you have in candied fruit layered between frosted cake layers. Claim 52 has mastered the art of bringing these flavors to beer. Mixing delicacies and hops to create legendary local brews. Their brews and food pair perfectly with any strain. The brewery restaurant is nestled right on the edge of downtown, attracting business with other-worldly flavors in both their locally crafted beer and fusion Brewpub cuisine. 

Luis Fayad is the head chef of the Claim 52 restaurant who has brought his own spin to the menu. Bringing his cooking and food culture experiences from Boston, Ecuador and even Antarctica, he has recently dropped new recipes such as short rib nachos, caprese fried-chicken sandwich and vegetarian friendly mushroom asada tacos. 

“I personally see cooking as an art, and this to me, my way of expressing myself, and I see food as the ultimate art form. In the sense that it is art that is taken in by all five senses,” said Fayad. 

Enjoying Fayad’s food absolutely satisfies any munchies-fueled appetite. The smell of the melting beer cheese, the crunch of the golden fish taco shell, the feel of the slow baked banh mi baguettes, presented in aesthetically pleasing plates for all palettes brings the ultimate bite and whelm of taste.  These paired with the most mind blowing beer combinations truly encompass a stoner’s paradise.

“I just like making food that other people enjoy,” said Fayad. Oh, and enjoy we certainly do. 

Not only do the recipes and flavor set Claim 52 at another level, their use of local and fresh ingredients is noteworthy. Fayad explained that all the protein used has never been frozen. Produce has even been sourced from local fruit trees, and many of the recipes include the very same beer you can get on tap. Fayad encompases as many aspects of himself, the brewery and the local Eugene community into the food as possible. Creating conscious eating is a whole new level of enjoyment. 

Claim 52 itself has created a relaxing vibe in the bar and seating area of the restaurant. Large garage doors create plenty of natural light during the day creating an airy and welcoming environment. They are also a very dog friendly restaurant, it’s really a treat to kick back on their patio with humans and animals alike. It’s also a bonus that they are within walking distance of some pretty great dispensaries and smoke shops. As well as just being a block away from the bus station for safe transportation. 

Overall Claim 52 has earned the Green Eugene munchie badge of honor for its unique blend of flavors both in food and beer. The staff have created a welcoming environment that just helps keep the vibes going, and there’s great accessibility in bringing cans or growlers of beer home as well as grabbing some of their signature menu items to-go. All in all, Fayad and the staff have done a wonderful job creating a menu that is as equally unique and flavorful as the beer itself. 

If you have a must-try munchies spot please let us know @greeneugenemag! We would love to feature more local establishments that help elevate the senses in any way. 

Ultimate Air Fryer Munchies

Written and photographed by Allie Holt

After smoking a bowl, a case of the munchies hits me fast. Immediately I go into the kitchen looking for a quick snack, only to find three ingredients: graham crackers, chocolate and marshmallows. I loved eating s’mores as a kid when camping, but I don’t have a campfire in my apartment. My only s’mores-making tool is my quick and easy air fryer. And when having a case of the munchies, an air fryer is perfect for quick snacks. Ranging from salty to sweet, here are three tried-and-true air fryer snack recipes that are sure to satisfy your munchie cravings. 

  1. Crispy Potato Wedges with Homemade Red Robin Campfire Sauce

Cook Time: 15 minutes

Prep Time: 30 minutes

Ingredients: 5 small russet potatoes, garlic powder, paprika, salt and pepper,  mayonnaise, barbecue sauce and chipotle powder

If you value savory treats, these potato wedges are meant for you. Begin slicing the potatoes in half lengthwise, creating a wedge shape. Soak your potato wedges in salty ice water for 20 minutes. The salt will add flavor and the water will make the potatoes crispy. After your 20 minutes are up, thoroughly dry the wedges with a paper towel. Preheat your air fryer to 400 degrees and place the wedges into a large bowl. Generously sprinkle garlic powder, paprika, salt and pepper and two tablespoons of olive oil. Shake the oil and seasonings around in the bowl to coat the wedges.

Toss the wedges into the air fryer for 15 minutes, and don’t forget to shake them every five minutes so they cook evenly. While the potatoes fry, you can recreate Red Robin’s famous Campfire sauce. To do this, mix one cup of mayonnaise and barbecue sauce together then sprinkle a teaspoon of chipotle powder. Stir it all together and you’ve made a delicious, smokey dipping sauce for your crispy potato wedges!

  1. Cinnamon Apple Crisps

Cook Time: 15 minutes

Prep Time: 10 minutes

This recipe is easy, healthy and satisfying for your sweet tooth. All you need is one apple of any flavor and cinnamon. Slice your apple into thin slices and sprinkle each slice with cinnamon. Minimally overlap the slices in the air fryer and place the metal rack on top to keep the slices from blowing around. Flip the slices every five minutes for ultimate crispiness at 300 degrees until the 15 minutes are up. Enjoy your fried cinnamon apple slices after a morning wake and bake session or as a post workout snack!

  1. Sloppy S’mores

Cook Time: 5 minutes

Prep Time: 5 minutes

Ingredients: Large Hershey’s chocolate bar, graham crackers and marshmallows

If you’re a fan of chocolate, these sloppy s’mores will please your late night craving for sweets without a campfire. Split your graham crackers and marshmallows in half, then place the marshmallows onto each cracker. Firmly place the sticky marshmallow side onto an empty cracker, and place in the air fryer for five minutes at 390 degrees. After your five minutes are up, remove the crackers and top with two squares of a Hershey’s chocolate bar. The chocolate will begin to melt on top of the warm marshmallow, creating a sloppy and tasty midnight snack!

Instead of running to the market to grab on the go snacks, pull out your air fryer and give one of these recipes a try! 

Unconventional Recipes: Cooking with Sticks

Written and photographed by Renee Thompson

*Edibles should only be shared and eaten by consenting adults and/or medical patients. Cannabis ingredients should be stored in a safe place away from children.*

 When I first started smoking, I thought the only useful thing a leftover cannabis stem could do was clean out a bowl in a pinch. It wasn’t until I started getting into edibles that I learned you can actually use sticks in cooking. The first thing I ever made was a simple stick tea. Unlike a high from smoking, I have found that using sticks in edibles leads to a less powerful taste and less intense high than cooking exclusively with buds. This type of high is more of a physical one and is great for managing pain. But you can also cook with a combination of sticks and flower if you want to get the best of both worlds. The more earthy tea-like taste of the sticks pairs wonderfully with nuts in cookies or spices in curries.

Finding Your Happy Place

Know that anything with sugar, oil, or butter in a recipe can be substituted for a medicated equivalent, but pay attention to how much you add in. In recipes that only call for a tablespoon or two of butter I usually use all cannabutter, but in recipes with more than a ½ cup of butter I usually only use half cannabutter in order to better control my edible experience. This is because everyone processes THC differently, so it is extremely important to start small and start slowly. If you are new to taking edibles, try using less potent THC ingredients or half of the suggested amount in recipes. It is extremely important to decarboxylate your flower and sticks so that the mixture stays intact enough for the stomach to absorb it but also be altered by the heat to activate the THC.

After everything is decarboxylated you can experiment with everyday cooking, like mixing it with salt or other spices. I have found that adding a few pinches of decarboxylated bud can bring out new flavors in everyday foods like pasta or salad and in some cases a very light high. Keeping a journal is a must when making your own edibles. You can experiment with different recipes, dosages, decarboxylation time, infusion time, and amounts of bud to sticks. Keep an eye on yourself and how you feel, and adjust your recipes slowly. Finally, when consuming a final product you haven’t tried before, try eating half a serving then waiting 30 minutes before having more. Remember that you can always have more later but you can’t travel back in time once the edibles have activated.

Pairings

Certain foods mix well with edibles because they contain molecules that can enhance the THC experience. For instance, when I made pancakes with stick butter, I topped them with a mango syrup and the experience was much more intense than just having a pancake with maple syrup. This is because mangoes have myrcene terpenes, which are known to interact with and even enhance THC. Similarly, chocolate has anandamide inside of it, which can bind to the brain in a similar way that THC does. So using these ingredients in addition to medicated ingredients can create intense feelings without using up your whole cannabis supply.

It may seem like a lot of work, but making your own edibles is a great way to have a more personal relationship with how you get high or medicate. At first, there might be some trial and error, but the pay-off is more than worth it. Working on basic cooking skills helps a lot too, and if you’ve waited for a reason to get into baking, kombucha or breadmaking, now is your time. Above all, listen to your body and be as creative as you can!

Stick Tea

Cook Time: 10 minutes

Prep Time: 10 minutes

Decarboxylation Time: 40 minutes

Activation Time: approx.15-40 minutes

Serving: 1

         Ingredients

                     -1/2 tsp of sticks

                     -1/2 tsp tea

                     -1 cup of hot water

         Directions

 1. Decarboxylate your sticks by placing them in an oven safe glass pan for 40 minutes at 220-240F. Stir them every 10-15 minutes to prevent burning.

2. In a tea strainer, reusable tea bag, or cheese cloth, place the sticks and tea inside.

 3. Let the mixture steep for ten minutes in hot water.

 4. Consume and enjoy!

Butter with Sticks

Cook Time: 10 minutes

Prep Time: 10 minutes

Decarboxylation Time: 40 minutes

Activation Time: approx. 20-45 minutes

Servings: 8-12

         Ingredients

                     -1 stick of butter

                     -2 TBS of water

                     -2g of sticks

                     -0.5g of flower

         Directions

1. Grind the sticks and bud using a grinder. The sticks should be finely chopped, and the bud should be finely grated.

2. Use a mortar and pestle to finely grind the sticks and stems, or put them through the grinder two-four more times.

3. Once this is done place your mixture in a glass oven safe pan or inside a metal pan with tin foil. Let the mixture bake at 235F for forty minutes. Stir them every 10-15 minutes to prevent burning. This will decarboxylate the ingredients. 

4. Fill a small saucepan 2/3 of the way with water and place a metal bowl on top creating a double boiler. On a medium heat, melt the butter inside the metal bowl and wait for it to melt.

5. Once the butter has melted and the stick and flowers have decarboxylated, place the mixture in a stainless-steel tea strainer and turn the heat down to low.

6. Add the 2 TBS of water to the melted butter and let this mixture cook for four and a half hours, stirring the mixture every half hour. To make the butter absorb all of the THC goodness, when you stir the butter open up your strainer carefully and press down on the butter soaked stem/flower mixture with a spoon letting any excess butter drip into your bowl.

7. There should be a visible change in color and odor in your butter. Once this is achieved do a final drain of your tea strainer and put the butter mixture in a container with a lid. The butter should harden after three hours. Take the butter out of the container and drain any excess water that may be inside. Place back into the container or cook with it immediately. Store the butter in the fridge for up to a week.

Tiger Butter Fudge

Cook Time: 10 minutes

Prep Time: 15 minutes

Chill Time: 40-60 minutes

Decarboxylation Time: 40 minutes

Activation Time: approx. 20-50 minutes

Servings: 13

         Ingredients

-2 TBS coconut oil (Infused with 1.5g sticks and 0.5g flower)

-1/2 cups peanut butter

-1/4 cup white chocolate chips

-1/2 cup of milk or dark chocolate chips

         Directions

1. Decarboxylate your ingredients, and infuse the coconut oil using the double boiler and tea strainer method on a low heat until there is a visible change in color/odor.

2. Mix in the peanut butter with the infused coconut oil until it is completely melted. Keep on a low to medium heat to avoid burning.

3. Add white chocolate chips, wait until they have completely melted into the peanut butter before taking it off the heat source.

4. In a separate double boiler, place the milk or dark chocolate chips in the bowl on a low heat until completely melted. 

5. In a glass oven-safe dish or pan place about ¼ of the peanut butter mixture. Be sure to cover as much of the bottom as you can and work quickly before the mixture hardens.

6. Add about 1/3 of the milk/dark chocolate mixture in various areas of the pan. Mix lightly with a chopstick.

7. Alternate between adding the peanut butter mixture and the milk/dark chocolate mixture until they are both depleted. You should end with milk/dark chocolate to get the distinctive tiger stripes.

8. Use the chopstick to design the tiger stripes, I recommend using s-shaped swirls. Stop when you have reached a nice design, but before the two mixtures are completely incorporated.

9. Place in the fridge for 40-60 minutes, the fudge should be solid and cool to the touch.

10. Take out of the fridge and cut 13 even slices. Store in the freezer for a week or the fridge for a week and a half. 

11. Consume one slice at a time, and wait at least 30 minutes before eating more. Enjoy with strawberry ice cream for a canna-peanut butter and jelly flavored sundae.

4/20 Eats

written and photographed by Kimberly Harris

Warning: This article is for the personal use of adults 21 years of age or older in a cannabis-legal state. Edibles must be made for personal use, at home and consumed by a knowing and consenting adult. Any other use of edibles like distributing for profit or unknowingly dosing a person is illegal. Let’s keep this fun and legal, know your limits and laws before making or consuming edibles. 

Edibles are delectable—and dangerous. Without the right understanding, one’s indulgence can turn into an intense high. But if you’re anything like Ashleigh Horner, sometimes you’re searching for exactly that. Horner has been making homemade edibles since 2015. She was a budtender for three years in Eugene and Portland. Now, Ashleigh works at Claywolf, an oil processing company, as a packager.

Her first pan of edible lemon bars led her to start making meals like cannabis infused pancakes and steaks. “I like to cook. Sometimes when I smoke too much my lungs hurt, so it’s nice to eat and get high rather than to smoke more,” says Horner. “I don’t mind the taste of weed because I smoke so much that I’ve adapted to like the flavor of it.” 

Horner uses Rick Simpson Oil (RSO) to infuse sweet potatoes for her latest edible meal. RSO is a fully activated oil, which means users don’t have to worry about the science behind activating it, like decarboxylating flower in the oven. 

Ingredients:

–       1 sweet potato 

–       Bunch of cilantro

–       1/2 cup of  butter

–       1 Lime 

–       1 tbsp of paprika

–       1 tbsp of cumin 

–       1 tbsp of garlic powder

–       1 tbsp of oregano 

–       A pinch of cinnamon 

 –       Rick Simpson Oil – the recommended serving size is 14.9 milligrams (approx. the size of a grain of rice)

*Recipe can serve a single person, but the amount of RSO depends on your preference of a high. “It’s hard to tell how edibles hit people because it’s different for everyone. Just go slow and start with a small serving,” said Horner.

  Medicated Sweet Potato Hash

Steps:

1)    Cut the sweet potato into chunks.

2)    Heat the butter up just enough to be combined with the serving size of RSO. 

3)    Mix until the RSO is mixed all the way through the butter. As the mixture is stirred together the butter will start to turn an unattractive, dark yellow color. 

4)    Set the butter and RSO mixture aside. In a separate bowl, mix together the potatoes and spices to taste. Stir the ingredients together to season the potatoes. 

5)   Cut the lime in half. Squirt the lime halves into the bowl of seasoned potatoes, then mix. Roll the lime on the counter before cutting to get the juices flowing properly. 

6)    Place a cooking pan on the stove top, turn it up to medium heat and empty the bowl of seasoned potatoes into the pan. 

7)    Pour the butter and RSO mixture into the pan. Turn the stove top down to a medium-low heat. Keep it on a lower heat so the butter mixture doesn’t burn– the medicated oil can burn out with it! 

8)    Cover the pan and let it sit until the potatoes are soft, approx. 20 to 30 minutes. Check on the potatoes while they are cooking by poking them with a fork to see how soft they are. 

“When I cook, I add seasonings here and there that I see fit. Cooking is supposed to be fun and yummy,” says Ashleigh.

9)    After the potatoes are soft, put cilantro in at the end to avoid letting the greens turn too brown. 

10) When the potatoes are cool enough, eat and enjoy your creation with caution. 

According to Ashleigh, RSO infused foods can taste like cannabis, but with enough spices and lime, the sweet potatoes totally mask the flavor. Other friends tried Ashleigh’s potatoes and thought they tasted nothing like cannabis, which is a signal to users to be cautious when consuming homemade edibles. 

 Ashleigh recommends using a fatty substance like butter, cooking oil or coconut oil to mix with activated cannabis oil because the THC bonds to fat and that’s what gets you high. A mistake she’s made in the past is not blending the THC well enough, so edibles can be unevenly medicated. Avoid disproportionation by mixing cannabis oils and fatty substances well and pouring the mixture evenly into your cooking. 

Cooking on High

words by Josh Delzell photos by Marin Stuart

It’s well known that classic consumption of cannabis is done by burning, puffing and smoking it. It is an easy and direct way to to get in into your system quickly, but another rising consumption trend is edibles. While it takes longer to kick in, the payoff is a more intense high that often lasts for hours. Usually edibles tend to be pastries, like cookies and brownies, but some connoisseurs have taken it a step further and began to incorporate cannabis into other foods. Daniel Ramirez, a Sophomore at the University of Oregon, has been infusing cannabis into food for nearly four years.

A self described foodie, Ramirez was hooked on the idea of cooking with cannabis from the start. “I’ve always cooked it into brownies, but my friends and I have been experimenting with putting it into savory foods,” he said. “Like we put it into a sandwich, it’s so easy. You get a pretty good sandwich, but it also gets you high.”

Cannabutter is one of the most direct ways to infuse cannabis into cooking. “I usually make a batch per year,” said Ramirez. “And I use a double boiler mason jar method, so I can experiment with different strains.”.

Strains play a huge factor in the process of making cannabis snacks. It affects how lethargic you may become, or other desired effects like sharp focus or sleepiness. “Personally, when I make the butter, I like an indica hybrid,” said Ramirez. “When I think edibles, I think about being melted into the couch, not being super energetic [like using a sativa].”

Edibles are also available at most dispensaries in a wider range of products. They tend to be more expensive, but also provide information on what you are consuming and are more accurate in dosage. For self-described chefs like Ramirez, the fun comes from the DIY aspect of cooking with cannabis. “I definitely prefer to make it rather than buy it,” said Ramirez. “I mean, ones from the dispensary tell you exactly what going on, but it’s so much doper to make it and find out yourself. It adds to the mystery.”
Ramirez was able to show us how he makes omelettes with cannabutter. “It’s pretty easy,” said Ramirez. “It just a basic omelette recipe, but it happens to have weed in it. The trick is to not let any of the oil get out of the omelette,” said Ramirez. “Omelettes are pretty oily, so it’s easy to lose the THC.”

Following a basic omelette recipe, Ramirez cooked his veggies and meats in separate pans without any cannabutter in it; the heat would burn off the oil and render it ineffective. While you’re cooking the eggs, add an even layer of melted cannabutter over the eggs just as they begin to firm up. After that, add meat and/or veggies to one half, and drizzle that half in even more cannabutter (to preference). Fold and flip to make sure you get the omelette is evenly cooked. Just like that, you have a pretty tasty cannabis omelette— one that will leave you with a relaxing, refreshing high.  The only downside with cooking cannabis yourself is you really don’t know how much THC you are consuming. Meaning, you either won’t feel anything, or you’ll have a crazy intense high, so make sure to be safe and take small doses to start off with. Whatever you make, incorporating cannabis to your cooking is a fun way to mix things up and experiment.

 

If you want to learn how to make cannabutter or other cannabis infused snacks yourself, check out our recipes on our website.

You Mean There’s Weed In That?

Words by Skyla Patton | Photo by Michael Davies

At this point, humankind has found a way to put weed in just about everything you can think of. Have we gone too far? Nah. Edibles are popular for many reasons; their potency and easy dosage process, as well as being a great alternative to smoking, make them a hot commodity. Whether you’re taking the first steps into finding the right edible or a seasoned cannasseur trying to branch out, these edibles are a fun way to get a great high.

Cannabutter

The most commonly used ingredient in at-home edibles is the same as most recipes: a whole lot of butter. Cannabis-infused butter, better known as cannabutter, is easy to make and will open up a whole new world of delicious cannabis sweets and treats.

The first step to making your own cannabutter is called decarboxylation, which is essentially baking the weed at a very low temperature to convert the molecules into THC. This produces the “stoned” effects we’re looking for. Do not skip this step! While it may sound a little too scientific right off the bat, this is a key aspect in ensuring your butter is potent and effective. Preheat your oven to 245ºF and spread a cup of buds (roughly 7 to 10 grams) out on a nonstick baking sheet. Use parchment paper too if you have a bad history of burns with your cookware. Bake the buds for about 40 minutes, shaking them around with a spatula every 10 minutes or so to ensure even temperatures, and voilà, your cannabis has now been decarboxylated and is ready to be ground up and turned into something delicious.

Adding the butter is the easy part. Melt a cup of butter and a dash of water over low heat (this will keep it from burning) on the stovetop until it’s almost entirely liquid before adding your ground cannabis from earlier. Keep the heat super low and simmer the concoction for two to three hours, stirring regularly and ensuring it never comes to an actual boil. After the time is up, strain the liquid into a container of your choice through a cheesecloth, and boom! You now have savory cannabutter at your disposal for a plethora of different recipes.

Important!: Make sure you test the dosage of your butter before going crazy with a recipe! Taking too much of any edible or having a sky-high dose unknowingly will make for a less than fun experience for everyone involved. Try a half a teaspoon of your butter on a cracker or toast and wait to see how potent it is. This is a great way to get a better grasp on how much you’ll need in any given recipe.

Brownie Recipe

Brownies are a cult classic in both the cannabis world and among the general population, renowned for their diverse recipe possibilities. The best thing about DIY edibles is that you have complete control over how much weed is actually going into the product, and you know how much you can handle as an individual. Making edibles at home can be risky business, but with the proper knowledge and preparation, you’ll end up with homemade brownies that can satisfy your sweet tooth and send you to the moon at the same time.

You can substitute your favorite brownie recipe or add in extras like nuts or caramel, but here’s a consistent one to follow to get started. Preheat the oven to 350 degrees and grease a baking pan of your choice with nonstick spray or butter. Melt 4 ounces of unsweetened chocolate in a mixing bowl and combine it with the cannabutter, 2 cups of sugar, a dash of salt and 2 teaspoons of vanilla extract. Add 3 eggs individually and mix in between each until everything is combined. Finally, add in 1¾ cups of flour and mix one last time. Pour into your greased pan and bake for 25 to 30 minutes, depending on your preference and oven. Let cool and serve in small squares at a dinner party, or eat them all to yourself. We won’t tell.

Apex CBD Hemp Protein Powder

Including hemp in your morning protein smoothie may not be common sense quite yet, but it’s actually crazy good for you and is currently the craze of the exercise industry. Vegan, non-GMO and gluten free, this nutrition-packed protein powder is perfect for the bodybuilder who tends to be a little more au-natural. One serving, or 50 grams, of this protein holds boasts 86 milligrams of CBD and zero percent THC — so you won’t have to worry about toppling over or craving a triple chocolate brownie after tossing this into your smoothie.

Little known to the general public, hemp is actually a phenomenal source of protein and can be utilized to really amp up your daily workouts. It contains essential amino acids our bodies need to function at peak levels of performance. If you’re someone who holds organic produce near and dear to your heart, hemp products and protein powder will be the best thing since sliced bread. Best of all, this brand is even locally distributed straight out of Bend. Order your protein powder online at Apex Shop.

Drip Sweets Ice Cream

It’s not a strange story to hear of someone lighting up a joint, taking a few long puffs and then, before they know it, ending up with a half-eaten pint of ice cream in their lap. One of the top five dangerous munchie cravings, a sweet treat like gelato or a cone is often reached for to ease cottonmouth and rumbling stomachs. Why not cut out the middleman? Drip Sweets, a Portland-based marijuana candy company, brings us exactly that: cannabis-infused ice cream. Offered in two classic flavors, salted caramel and cookies & cream, this is the perfect solution to a bad case of the munchies.

With the serving sizes conveniently located on the packaging itself, dosing is easy-peasy with this edible. Even downing the whole carton won’t leave you bedridden. Drip Sweets sends a message of positivity, letting your imagination run free and truly enjoy your experience, whatever it may be. If you’re not sold already, this is an all-female run company, founded and run by women who are passionate about cannabis and satisfying sweet cravings. You can find Drip Sweets at local dispensaries like Mary Janes, TJ’s Organic Provisions and Modern Forest.

Dr. Jolly’s Peanut Butter Cups

Do you love peanut butter cups? Are they the first thing you crave after taking a few puffs of an indica? Dr. Jolly’s is here to save the day with over 40 milligrams of THC packed into a handful of delicious peanut butter cups. Creamy peanut butter is rolled in savory chocolate and packaged locally in their main distribution center in Bend, Oregon. This sweet treat is the perfect movie popcorn pairing or after-dinner relaxer after a long day.

Depending on your tolerance, just one or two of these cups will be the perfect body relaxer and provide a mellow high of giggles and coziness. For the more experienced, eating them together could be the recipe for a solid night of sleep and an especially delicious dinner, but be sure to pay attention to your own body and start slow to ensure a positive experience. Dr Jolly’s peanut butter cups conveniently split up the dosage between several cups in each package, so it’s easy to take a few nibbles and see how it makes you feel. Bonus tip: keep a bag of unmedicated Reeses Cups on hand in preparation for the munchies so you’re not inclined to just swallow the others whole. Check out these tasty sweets at dispensaries like Eugene OG, TJ’s Organic Provisions or Emerald City Dispensary.

Magic Number Ginger Beer

This craft-brewed beverage is topping the charts of weed-infused treats with it’s bubbliness and savory ginger flavor. Blazing the trail of the “cannabis revolution,” Magic Number produces this out-of-the-box experience locally in Bend at their Canna-Brewery. Similar to another infamous cannabis product of theirs, infused cold brewed coffee, medicated ginger beer has flooded the shelves of dispensaries around Oregon as the latest and greatest way to get a sweet high.

The drinks are as magical as they are refreshing, made up of fresh Peruvian ginger and pure cane sugar to add a little sweetness. Sold in 12 oz single-serve bottles, this local company makes it even easier for the consumer by putting the magic number right on the bottle. Available in 3mg, 10mg and 25mg, there’s a dosage for all types of connoisseurs — although you do have to have a medical card to qualify for the highest dose as it’s not for the faint of heart. A smooth combination of indica and sativa, these tasty beverages are sure to make a float on the river just a little bit closer to perfect.

Wild Urban Condiments

Do you slather every meal you eat in a savory sauce or seasoning? Are you addicted to Tapatio or Jack Daniels BBQ? Hot sauce lovers rejoice; they’ve found a way to put weed in that, too. Wild Urban Condiments, ran by an international executive chef with over 30 years of experience in the culinary industry, is bringing hot sauces, barbecue rubs and even pesto infused with cannabis oil to a dispensary near you. While they come in small packages of little over two ounces, each sauce packs a whopping amount of THC and the classic tastiness of the hot sauces and rubs we’ve come to love.

The BBQ sauce, loaded with nearly 45 milligrams of THC in each bottle, is a perfect pairing for any meat or vegetables that need an extra kick. If you’re interested in a bit of spiciness itself, their hot sauce offers 50 milligrams of THC and a biting chili pepper heat to compliment any taco or pasta you can think of. If you’re more into sweet stuff, fear not: they also offer a wide range of gourmet chocolate snacks and sauces to go with your favorite dessert. Priding themselves on cooking every bottle from small, hand-crafted batches, Wild Urban’s cannabis comes straight from good ol’ Oregon and is even pesticide free. Check out SpaceBuds or Eugene OG for these cool additions to your dinner tonight.