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Thread: THCTalk Recipe Book!!!

  1. #1

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    Default THCTalk Recipe Book!!!

    Hey guys
    I am going to start a new sticky thread with all of our recipes. Over the next few days I will go through all of the posts in this section and move any recipes to this thread.
    Baking and "baking" are both passions of mine so I am really looking forward to getting this section built up nicely.
    Please feel free to add your recipes, tutorials, FAQ's, video, etc.
    (HINT - if we make it nice enough, we might be able to get one of those silly companies to sponsor it :-)
    Show me the yummies!!!!!
    Inky

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  3. #2

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  5. #3

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    Default Chocolate Chip Muffin Recipe

    Hi everyone
    Today I decided to make some chocolate chip muffins to take with us as a gift to our hosts for Thanksgiving dinner on Thursday.
    Here is a step by step of everything that you will need to make these yummy treats.
    They are easy to make and always a big hit!
    Enjoy,
    Inky
    XO

    Ingredients:

    3 cups all purpose flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    2 eggs (at room temperature if possible)
    1 cup granulated sugar
    1 cup milk (or water if you prefer not to use the dairy)
    1/2 cup canola or veggie oil
    1 teaspoon vanilla extract
    1 1/2-2 cups chocolate chips (depending upon how chippy you want them)

    Preheat oven to 375 degrees

    In a medium to large bowl, whisk the flour, baking powder, salt and cinnamon until well blended.

    In a separate medium bowl mix the eggs and sugar together well. Then add in the milk (or water) and the vanilla and mix well.

    NOTE: This recipe will make approximately 40 mini muffins. I needed to make 80 so I doubled the recipe above.
    Each muffin is a 50mg piece so I used 4.5 grams of THC oil. I melted the oil on a burner to activate the THC and then mixed it in with my veggie oil until it had completely dissolved.

    Once oil is dissolved, mix it in with the wet ingredients and stir well.

    Use a wooden spoon to mix wet ingredients into dry ingredients and mix well so you do not see any more dry ingredients but keep the batter thick and a little lumpy.

    Mix in your chocolate chips.

    Line your cupcake trays with tray liners or spray non stick spray on tray.

    Use a 1/2 tablespoon scoop to fill the mini cupcake trays.

    Bake at 375 for 11-13 minutes and allow the top to brown just a little.

    These are amazing if eaten within the first few days and up to about 2 weeks if refrigerated and up to about 3 months if frozen.
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  6. The Following 11 Users Say Thank You to Inky For This Useful Post:

    Amy P (31-05-16), gamejoel (26-07-16), GEORGE (17-04-22), Loki (18-12-15), Realdocholliday (14-08-17), satnavsatnav (25-11-15), SkunkBudda403 (18-12-15), SpongeBongWeedPants (24-12-15), Ye Old Pioneer (18-12-15), ZexoticPharmacist (09-07-17)

  7. #4

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    Default

    great stuff inky keep um a coming and you will probably even tempt me to get my lazy ass in the kitchen and have a go

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  9. #5

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    Default

    Quote Originally Posted by Inky View Post
    Hi everyone
    Today I decided to make some chocolate chip muffins to take with us as a gift to our hosts for Thanksgiving dinner on Thursday.
    Here is a step by step of everything that you will need to make these yummy treats.
    They are easy to make and always a big hit!
    Enjoy,
    Inky
    XO

    Ingredients:

    3 cups all purpose flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon ground cinnamon
    2 eggs (at room temperature if possible)
    1 cup granulated sugar
    1 cup milk (or water if you prefer not to use the dairy)
    1/2 cup canola or veggie oil
    1 teaspoon vanilla extract
    1 1/2-2 cups chocolate chips (depending upon how chippy you want them)

    Preheat oven to 375 degrees

    In a medium to large bowl, whisk the flour, baking powder, salt and cinnamon until well blended.

    In a separate medium bowl mix the eggs and sugar together well. Then add in the milk (or water) and the vanilla and mix well.

    NOTE: This recipe will make approximately 40 mini muffins. I needed to make 80 so I doubled the recipe above.
    Each muffin is a 50mg piece so I used 4.5 grams of THC oil. I melted the oil on a burner to activate the THC and then mixed it in with my veggie oil until it had completely dissolved.

    Once oil is dissolved, mix it in with the wet ingredients and stir well.

    Use a wooden spoon to mix wet ingredients into dry ingredients and mix well so you do not see any more dry ingredients but keep the batter thick and a little lumpy.

    Mix in your chocolate chips.

    Line your cupcake trays with tray liners or spray non stick spray on tray.

    Use a 1/2 tablespoon scoop to fill the mini cupcake trays.

    Bake at 375 for 11-13 minutes and allow the top to brown just a little.

    These are amazing if eaten within the first few days and up to about 2 weeks if refrigerated and up to about 3 months if frozen.
    Mini skuffins.

    "A word to the wise isn't necessary -- it's the stupid ones that need the advice."

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  11. #6

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    Looking scrumptious those muffins are.... !

    Skunk


    SkunkWorx - My currant Multi-Strain Perpetual 'Garden of Eden' Grow Adventures
    https://www.thctalk.com/cannabis-foru...5281-SkunkWorx

    SkunkWorx 'Cacti Adventures'
    https://www.thctalk.com/cannabis-foru...d.php?t=165421

    Interesting PDF Books: (Everything from A-Z will now mostly post Cannabis & Horticulture Information/Books)
    https://www.thctalk.com/cannabis-foru...d.php?t=129856

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  13. #7

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    i reckon i could shove 5 of them in ma face in a oner #justsaying

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  15. #8

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    This shall help me soo much

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  17. #9

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    Default Lemon OG Kushion Drizzle cake

    I went to Barcelona in November and I stayed at this new hostel called Kushion Hostel. It's like hostel and coffeeshop combined. Apparently in Catalunya in Spain it is sort of legal to smoke! Anyway this hostel also does space cakes and their lemon drizzle cake was to die for!

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  19. #10

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    Inky's Chocolate Chip Cookies

    2 1/4 cup flour
    1 tsp baking powder
    1 tsp salt
    1 cup butter
    3/4 cup white sugar
    3/4 cup brown sugar
    2 eggs
    1 tsp vanilla
    1 tsp cinnamon
    1/2 cup chocolate chips
    Oils if cooking with them

    Pre-heat oven to 350
    Mix flour, sugar and baking powder in a bowl and put on the side

    Melt butter about 1/2 way then add your oil. I like to make 50 mg pieces and this recipe will make 18-24 cookies depending on size so you want to include about 1 gram or so of oil so mix that in with your butter and melt it all the rest of the way.

    After butter and oil are well melted and mixed together add both the white and brown sugars and mix very well. Add the vanilla. Add eggs and mix well (a good trick to crunch outside and soft inside is to separate the egg whites from the yolks. Mix yolks together well and pour into mix. Then whip the whites into the batter).

    I like to add 1 tsp of cinnamon to the mix now to eliminate some of the odor and taste from the oil. Then add the chocolate chips and mix really well.

    Pour half of the flour mix into your wet bowl and mix thoroughly and then mix the other half and do the same.

    Put in fridge for about 15-20 minutes for the dough to harden.

    Line a cookie sheet with either parchment paper or spray with a non stick spray.

    I use 1 tablespoon scoops and bake 6 at a time for best results in my oven but you can adjust accordingly.

    Bake for just about 10 minutes depending how soft or crispy you want them.

    Pour a glass of tea or coffee or milk and ENJOY!!!

    (Posting first set of pics here and next set in next message because of this stupid photo uploader, sorry!)

    Melt


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  20. The Following 7 Users Say Thank You to Inky For This Useful Post:

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