MagicalButter Review
Jun07

MagicalButter Review

This MagicalButter Review will discuss both the pros & cons of this botatical extrator plus a review of a cheaper weed butter machine. At E Marijuana Recipes we have used multiple methods to create the best weed butter, tincture, and oil using the stovetop, crock-pot, and cold water extraction method. But after seeing this new MagicalButter Machine, we just had to test it out! The MagicalButter Machine claims it can be used to create butter, tincture, oils, and lotions with the press of a button. Plus it comes with a strainer bag, a pair of gloves, and some groovy disco-style LED lights.   PROS As edible bakers we are always looking for the best kitchen tools to make The Best Weed Butter ever! So we figured the good first test would be a THC Infused Glycerin Tincture recipe seen below.We found that you can max out the Magical Butter Extractor with this recipe: Ingredients: 1 quart of vegetable glycerin and 40 grams of bud and/or trim (we used 30 grams of high-quality hydroponically grown cannabis trim &  10 grams of cannabis bud) 4 cups or 1 quart sized bottle of Vegetable Glycerin 5 Tablespoons Sunflower lecithin Instructions: Add all ingredients and press the tincture button, and forget about it for 4 hours. Strain the THC Infused Glycerin Tincture using the strainer bag provided into desired sealed container.  This THC Infused Glycerin Tincture came out in deep green color with a very high potency level.  One of my favorite features of the MagicalButter maker is that it has an immersion blender! You can take a peak at the other features seen below:   They also have some really great recipes, including these Pistachio Butter Brownies, YUM! CONS One reviewer who recently bought the new MagicalButter Botanical Extractor. Unfortunately the first time she tried to make an alcohol tincture the alcohol burned up too rapidly and created a charred black mess. But she didn’t give up! She tried again and increased the ratio of cannabis to alcohol (2 ½ ounces cannabis x 750mL x 190 Proof Grain alcohol such as Everclear), and it turned out great! CHEAPER OPTION With the Magical Butter Maker costing around $174 dollars, I pondered, what might be an cheaper botanical infusion machine? After searching Amazon for the most advanced slow cooker on the market I discovered this Crock-Pot which only cost $59.99 and has many similar features to the Magical Butter Maker including a temperature gage, timer, and stir attachment. Regardless of the method you use, tincture should only be at 160 degrees (typically a LOW setting on the Crock Pot). Crock-Pot  iStir Automatic Stirring Slow Cooker  This Crock-Pot has all of the same feature including: Automatically stirs your food to heat food more evenly Stir feature prevents build-up and burnt edges on stoneware Programmable cooking controls MagicalButter VS...

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Cannabis Cadbury Cookie Bars
Mar29

Cannabis Cadbury Cookie Bars

Mmm…Cadbury Eggs are one of the tastiest Easter treats EVER! The only thing that might be better is this medicated Cannabis Cadbury Cookie Bars… [recipe] Recipe adapted from...

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Stove-Top Weed Butter Recipe
Feb23

Stove-Top Weed Butter Recipe

10 Easy Steps for Stove-Top Weed Butter: made with 3 ingredients: butter, water, & marijuana (you can use frosty trim, bud, hash or kief). At EMarijuana Recipes we use a deep water culture hydroponic growing method, therefore all we use is the leaf trim because it is so rich in trichomes.  If you are looking for more information about growing highly-potent cannabis visit our Growing Marijuana Pinterest Page for resources. Ingredients: 2 cups (4 sticks) of unsalted butter (DO NOT use margarine as a substitute!) 6 cups water 3 ounces Marijuana Equipment: Large pot, large mixing bowl, & cheese cloth Directions: 1. Bring 6 cups of water and 3 oz of leaf matter to a simmer   2. Add 1 pound of butter   3. Simmer for 3-4 hours. *Don’t let the temperature go about 180 degree by using a candy thermometer. 4. Don’t grind any of the marijuana, this breaks down too much of the plant matter and will lead to chlorophyll tasting butter.   5. Place the cheese cloth over a bowl and pour the liquid through the cheese cloth to strain out the plant material. 6. Squeeze to extract as much of the butter/water solution as possible. 7. Cover the bowl with plastic or aluminum foil and put into the fridge overnight. 8. You will have a solid layer of marijuana butter on the top of the murky green/gray water 9. Use a spoon, spatula, or clean fingers to collect the butter at the top and toss water.  (DO NOT USE any of the leftover muddy water mix. It’s just chlorophyll and it WILL NOT get you high. But it makes great compost!). 10. Place the cannabis butter in air tight containers and place in the freezer (This keeps the marijuana butter fresh...

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Chocolate Chip Cookie Dough Ice Cream Sandwiches
Nov30

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Chocolate Chip Cookie Dough Ice Cream Sandwiches YIELD: MAKES 9 ICE CREAM SANDWICHES (MORE IF YOU CUT THEM SMALLER) Ingredients 1/4 cup Cannabis butter AKA The Best Weed Butter Ever! 1/4 cup unsalted butter 1/3 cup packed light brown sugar 1/4 cup granulated sugar 2 tablespoons milk 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 1/4 cup all-purpose flour 1 cup mini chocolate chips Nonstick cooking spray Quart cookie dough ice cream, softened to spreadable consistency Directions For the cookie dough, in a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt) then stir in the chocolate chips. Line an 8X8-inch baking pan (preferably with very straight sides) with two pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches. Scatter half of the dough into the pan and use your hands to press it into an even layer. Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Scatter the remaining dough over the top and press into an even layer. Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.) Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer. Place another set of parchment slings (I know, enough with the parchment already!) in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down. Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream. Cover the pan (with the parchment overhangs, if desired) and freeze for at least 2-3 hours but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice (you can lift up on the handles to remove it from the pan before slicing – I found I had to run a knife around the edges to loosen any ice cream that had stuck to the pan corners). Eat fast so...

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CannaButter Recipe in 10 Easy Steps
Aug20

CannaButter Recipe in 10 Easy Steps

Follow these 10 Easy Steps for either Stove-Top or Crock-Pot CannaButter. It’s made with 3 ingredients: butter, water, & marijuana.  You can also use bud, hash or kief for this recipe, however that can be expensive, so this recipe calls for trim. At EMarijuana Recipes we use a deep water culture hydroponic growing method, therefore all the trim is as rich in trichome crystals as the bud.  If you are looking for more information about growing highly-potent cannabis visit our Growing Marijuana Pinterest Page for resources. CannaButter Crock-Pot Method Ingredients: 2 Cups (4 sticks) of unsalted butter (DO NOT use margarine as a substitute!) 8 Cups water 3 Ounces Marijuana (trim, bud, or keif) Equipment: Large Crock Pot Candy Thermometer Cheese cloth (to strain the weed) French Press (helpful but not necessary) Time: 6 hours Directions: First, start by adding 8 cups of water to the crock pot, cover, and let the water heat for 1 hour. Then add 3 ounces of marijuana (trim, bud, or keif) and let heat for another hour. Melt 2 cups (4 sticks) of butter in the crock pot on low. Keep crock pot on low for 4 hours to let the cannabis combine with the lipids from the butter. Now that the CannaButter has had plenty of time to incorporate with the weed place the cheese cloth over a heat-proof bowl and pour the liquid through the cheese cloth to strain out the plant material. Or place all of the weed Squeeze to extract as much of the CannaButter/water solution as possible. Cover the bowl with plastic or aluminum foil and put into the fridge overnight. You will have a solid layer of marijuana CannaButter on the top of the murky green/gray water. Use a knife to cut in between the bowl and the hardened CannaButter, you will have one solid chunk of incredible CannaButter. Then toss water.  (DO NOT USE the leftover water, it’s just the waste of chlorophyll). Place the cannabis CannaButter in air tight containers and place in the freezer (This keeps the marijuana CannaButter fresh and potent). *Important Tips: Don’t grind any of the marijuana. This breaks down too much of the plant matter and will lead to a chlorophyll taste Don’t decarboxylate.“Decarboxylation” is a complex word to describe heating herb to cannabinoid acids into a form that is readily usable by the body. Cannabinoids are chemicals found in the cannabis plant that bind to cells in the body to produce effects. Sometimes decarboxylation is called “activating” or “decarbing.” I have seen many weed-CannaButter recipes that recommend baking the herb in the oven to decarb. It is not necessary to decarb using this recipe because you are heating up the marijuana and decarbing using the crock-pot. CannaButter Stove...

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