Depending on who you talk to, the word “baking” can mean a couple different things. For some, it’s the process of setting makeup on your face using powder; for others, it’s a hobby where you’re rewarded with delectable treats after spending hours mixing flour, sugar and other key ingredients. But if you talk to Snoop Dogg or Shaggy Rodgers from Scooby-Doo, they would probably say that “getting baked” means getting high. Fortunately for weed and kitchen bakers alike, there’s a way to combine two of these examples in the form of edibles. So run to the kitchen and grab your spatula — we’re here to talk about getting baked.
Whether you’re from a state where it’s legal, your friends have told you about them or you’ve seen them on TV, it’s safe to assume most people have at least heard of edibles. Just in case you haven’t, though, according to the Canadian Centre on Substance Use and Addiction, “edible cannabis products (edibles for short) are products containing cannabinoids that you eat or drink.”
Edibles can come in a wide and fun variety of delicious treats including gummies, cookies, chocolates and the oh-so-famous weed brownie. Different people use edibles for different purposes, and they can make a great alternative to people who don’t like to smoke weed but still want to experience the high.
A University of Miami student who wished to remain anonymous shared with Distraction why they take edibles.
“Personally, I really like edibles,” the student said. “They don’t hurt your throat as bad and make you super relaxed. I love using them before I sleep because I have a lot of issues falling asleep.”
In states where it’s legal, you can order these snacks online or pick them up in-person at dispensaries. However, for the kitchen-savvy, making edibles at home is a practice that you can learn and perfect. But before you get baked, it’s important to understand some key aspects of these special snacks.
First, there are different kinds of edibles. By different kinds, we don’t just mean different varieties in flavor or type of snack; there are also different varieties on a chemical level. While some edibles have THC, others only contain CBD. The difference between these two is that THC is the active ingredient that gives you the high associated with weed consumption, while CBD doesn’t make you high, but is has still been shown to alter your mood.
In both cases, it’s important to be careful and check your dosage when consuming edibles containing these chemicals. According to the Canadian Centre on Substance Use and Addiction, you should “always read the label before ingesting edible cannabis” and, if you’re new to edibles, “consume no more than 2.5 mg of THC and wait to feel effects before taking more.”
A University of Miami student from Colorado who wished to remain anonymous shared their insight into how to take edibles safely.
“Just take a small amount to start and seriously wait a full hour or two before taking more,” the anonymous student said. “Some take longer to kick in than others.”
So when taking edibles, slow and steady wins the race, but what about making them? How can you bake to get baked in your own home? Turns out it’s all about practice and experimentation.
Emily Kyle, MS, RDN, HCP and owner of EmilyKyleNutrition.com, has been working in the cannabis space since 2019. During the lockdown, Kyle took the extra time at home to begin experimenting with cannabis infused recipes and encourages others to do the same while educating themselves on the plant.
“Whether you start with my website or a cookbook or a tried-and-true recipe from a friend, having some background information and firsthand experience can help guide you on your way,” said Kyle. “Take some time to learn about the plant, the process of decarboxylation and ask yourself what your ultimate goal is for making edibles. From there, experiment, experiment, experiment! The best rule to follow to stay safe and dose appropriately is to start low and go slow.”
Try out a recipe you find in a cookbook and do some research before getting started. There are many ways to infuse your favorite recipes with THC, but Kyle’s favorite is cannabutter. Cannabutter is pretty much exactly what it sounds like — cannabis infused butter. You can look up how to make this online, and experiment with sweet and savory flavors … basically anywhere you may use butter.
Kyle’s advice to experiment can also be carried over to how you infuse your edibles, as there are many different ways you can get creative with your cannabis.
“From the most simple standpoint, you can add just ground, decarbed cannabis to your food like you would any other herb or spice — just be sure to microdose here,” said Kyle. “Like cannabutter, you can infuse any type of oil or fat like olive oil or even bacon fat … The best way to infuse a recipe with cannabis is to ask yourself first what you want to enjoy, how you want it to taste and then work backwards from there to find the right infusion option for you.”
So there you have it. Edibles made easy — -ish. If you’re 21 and in a state where it’s legal, try your hand at edible creation with some research, a good recipe and a slow and steady mindset. The most important thing to remember is to know your limitations and stay safe but, otherwise, enjoy baking to get baked.
Disclaimer: Of course, Distraction isn’t suggesting any use of these recipes in places where cannabis is illegal, or if you’re in a legal place and under the age of 21.
For these recipes, a product called cannabutter should be used to make the edibles. There are ways to make this at home which can be looked up online, and we recommend either doing that or purchasing the cannabutter from a trusted source. If you are under the age of 21 and/or in a state where it’s illegal, we do not encourage or condone making these recipes with cannabutter. If you still want tasty treats, you can make them with normal butter. It’s not the end of the world.
Cannabis Chocolate Chip Cookies
Chocolate chip cookies have never been more appetizing. Of course, without the weed, they’re delicious — but who doesn’t love the bonus of a beautiful high?
Recipe originally published on emilykylenutrition.com and written by Emily Kyle. Kyle and her husband Phil have published five cookbooks, one of which focuses solely on cannabis infused drinks, and co-run the cannabis communications company Emily Kyle Nutrition, LLC. The two are also licensed Cannabinoid Hemp Retailers and Adult-Use Cannabis Cultivators in N.Y.
- 1¼ cups all–purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cannabutter, or cannabis coconut oil, room temperature
- ¾ cup white ,or cannabis sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 375° F. Line two baking sheets with parchment paper and set them aside.
- In a medium–sized bowl, whisk together the dry ingredients: flour, baking soda, and
salt. Set this aside.
- In a separate medium–sized bowl, cream the butter and sugar together with a hand mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla to the creamed butter bowl and beat well with the mixer.
- Gradually add the dry ingredients to the wet ingredients while continuing to mix. Mix until all ingredients are well incorporated and a dough is formed.
- When the dough is formed, fold in the chocolate chips.
- Create 1 tablespoon–sized dough balls (using a #70 scoop) and place them evenly 2″ apart on the reserved baking sheets.
- Bake in the oven for 9 minutes. See baking notes below.
- Remove from the oven and allow the cookies to cool for 1-2 minutes before removing from the baking sheet and transferring to a cooling rack. Enjoy!
All ovens bake at different temperatures, and 9 minutes is an average baking time.
Some ovens will bake quicker, so check your cookies for your desired doneness
between 7-10 minutes. Bake time will also depend on the size of your dough balls, so
This recipe was submitted by a UM student who wishes to remain anonymous and, as far as edible-making goes, is a bit more advanced. While you might not see guac and think weed, this recipe is sure to hit the spot … just switch out the weed guac’ for normal chips and guac’ once it hits.
Before you bake to get baked: This recipe requires you to decarboxylate your weed, which you should look up how to do online before attempting to do at home. The author of this recipe also recommends starting with around the amount of weed you might use to pack two bowls on an average sized bong and working your way up to greater amounts.
- Two average-sized bong bowls worth of weed
- Three avocados
- One-half cup onion (diced)
- One-half cup tomatoes (diced)
- Garlic (to taste)
- Cilantro (to taste)
- Lime (to taste)
How to Mix:
- Decarboxylate your weed (in advance)
- Add decarboxylated weed to avocado after mashing the three avocados
- Add other ingredients as normal when making guacamole
- Enjoy slowly, please
What’s better than a regular brownie. Nothing. Except for pot brownies. It’s the most classic staple for weed baking you can find, so enjoy this legendary icon for edibles.
Originally published on The Thrillest, this recipe does the trick to give you a perfect, ooey-gooey high.
- 7½ tablespoons (3 ¾ ounces) unsalted butter
- 1½ teaspoons (1/4 ounce) cannabutter
- 6 ounces dark chocolate, 60-70% cacao
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 large eggs, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons malted milk powder (0.63 oz / 18g) (optional)
- Preheat the oven to 350ºF. Grease an 8-inch square cake pan with butter or cooking spray; set aside.
- Melt both butters in a medium saucepan over medium heat. Stir in chocolate until combined and smooth. Remove from heat and allow to cool for 5 minutes.
- In a small bowl, whisk together flour and baking powder (and the malted milk powder, if you choose to include).
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until fluffy and light yellow. Add chocolate mixture and mix until combined. Add flour mixture and mix until combined, but don’t over mix. The batter will be thick.
- Pour into a greased pan and bake for 20-25 minutes on the center rack, or until the edges pull away from the pan and the top has an even, shiny crust. Let cool for 20 minutes.
- Cut into 12 even pieces. Serve warm (can be stored in an airtight container at room temperature for one week or in the refrigerator for up to a month). Be sure to mark them as “special” and store them out of little ones’ reach.
words_nicole facchina. photo_marra finkelstein. design_valeria barbaglio & lizzie kristal.
This article was published in Distraction’s Spring 2023 print issue.