Weed gummies are very easy to make and they provide the perfect little bite-sized and delicious way to dose. They are easy and quick to make.

Weed Gummies

cannabis-infused coconut oil

water

gelatine

½ teaspoon sunflower or soy lecithin

The Best Cold Process Soap Recipe

coconut oil

olive oil

palm oil

sweet almond oil

castor oil

avocado oil

mango butter

5.83 oz of lye

T. of fragrance (for

Using a digital scale, measure out the lye and water in separate glass containers.  Combine them by adding the lye to the water.  (Remember: snow floats on the lake.). Stir until the lye dissolves.  The temperature will shoot up.  Place this in a safe place to cool.

While the lye solution is cooling, measure out the oils and butters and combine them in a large stainless pot.  Melt them over low heat and heat them up to 130-140 degrees.  Set them aside to cool.

After 2 hours, check the temperature of both solutions.  They should be around 110 degrees.  (A range of 100-120 is fine.). If not, allow them to cool longer.

Prepare your mold and measure out any fragrance or color you will be adding.  (For best blending of colors, mix some color into a few drops of melted oils.). If using sodium lactate, add it to the lye water at this time.

Pour the water and lye solution into the pot with the melted oils.  Blend with a stick blender until thin trace is reached.  The soap batter will noticeable thicken and a trail of soap will sit on top of the liquid rather than immediately sinking in.  (This will take about 1 minute.). Add the color and fragrance and stir by hand.

mmediately pour the soap batter into the mold.  Place in a turned off oven or wrap with blankets to insulate the soap.

After 24 hours of curing, unmold and cut into bars.  The bars may seem slightly soft but will harden considerably during the curing process. Allow to cure at least 3 weeks in a well-ventilated place.

This is a great recipe for a bar of soap that everyone in the family can use.  It is moisturizing, has lots of lather, and is gentle on the skin.  

If you want a printable version of the recipe, grab it here:

https://heartscontentfarmhouse.com/making-cold-process-soap-for-the-shower/

Beginner Soap Makers, Read This First:

http://www.soapqueen.com/bath-and-body-tutorials/cold-process-soap/free-beginners-guide-to-soapmaking-cold-process/


The Best Cold Process Soap Recipe:

11 oz. coconut oil
9 oz. olive oil
9 oz. palm oil
2 oz. sweet almond oil
4 oz. castor oil
4 oz. avocado oil
2 oz. mango butter
5.83 oz of lye
10-15 oz. water
3 T. of fragrance (for a strong scent, vary this to your preferences)

Instructions:

1.  Using a digital scale, measure out the lye and water in separate glass containers.  Combine them by adding the lye to the water.  (Remember: snow floats on the lake.). Stir until the lye dissolves.  The temperature will shoot up.  Place this in a safe place to cool.

2.  While the lye solution is cooling, measure out the oils and butters and combine them in a large stainless pot.  Melt them over low heat and heat them up to 130-140 degrees.  Set them aside to cool.

3.  After 2 hours, check the temperature of both solutions.  They should be around 110 degrees.  (A range of 100-120 is fine.). If not, allow them to cool longer.

4. Prepare your mold and measure out any fragrance or color you will be adding.  (For best blending of colors, mix some color into a few drops of melted oils.). If using sodium lactate, add it to the lye water at this time.

5.  Pour the water and lye solution into the pot with the melted oils.  Blend with a stick blender until thin trace is reached.  The soap batter will noticeable thicken and a trail of soap will sit on top of the liquid rather than immediately sinking in.  (This will take about 1 minute.). Add the color and fragrance and stir by hand.

6. Immediately pour the soap batter into the mold.  Place in a turned off oven or wrap with blankets to insulate the soap.

7.  After 24 hours of curing, unmold and cut into bars.  The bars may seem slightly soft but will harden considerably during the curing process. Allow to cure at least 3 weeks in a well-ventilated place.


RESIZED 30 OUNCE BATCH for smaller molds:

Almond oil: 1.46 ounces
Avocado oil: 2.92 ounces
Castor Oil: 2.92 ounces
Coconut Oil: 8.05 ounces
Mango butter: 1.46 ounces
Olive Oil: 6.58 ounces
Palm Oil: 6.58 ounces

Lye: 4.25 ounces

Water: 7-11 ounces





Hi there and welcome to my channel, Heart’s Content Farmhouse.  I post one new country-style recipe every week with a step by step video.  

I am a home baker who wants to teach everyone how to bake their own bread, desserts, and other goodies.  Learning to bake changed my life and it’s a skill anyone can learn.  I want to guide you through your baking journey!

You will find the occasional non-baking recipe here as well, but everything is family friendly, from scratch, and delicious.  My recipes are tried and true, and they are tested multiple times. 

You can find a printable version of all my recipes, (as well as printables and other goodies) on my blog, heartscontentfarmhouse.com

------------------------------------------------------------------------------------------------------------------------------------

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  As an Amazon associate, I earn from qualified purchases.

The Best Cold Process Soap Recipe (extra moisture and lots of lather)

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

broccolini

grape tomatoes

red onion

lemon

olive oil,

cumin

red pepper flakes

Kosher salt

black pepper

feta

orzo

basil

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

This vegetarian sheet-pan meal is inspired by crispy rice dishes like <a href="https://cooking.nytimes.com/recipes/1018646-sabzi-polo-herbed-rice-with-tahdig">tahdig</a>, <a href="https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice">fried rice</a> and <a href="https://cooking.nytimes.com/recipes/1021694-arroz-con-gandules-puerto-rican-rice-with-pigeon-peas">pegao</a>, but, instead of white rice, this recipe calls for whole grains like brown rice, wheat berries or farro. For best results, spread the grains and chickpeas on a sheet pan and pat lightly with a paper towel to remove moisture before cooking — the drier they are, the more they’ll crisp up. Then top everything with <a href="https://www.nytimes.com/2015/08/19/dining/cucumber-salad-recipes-smashed.html">smashed cucumbers</a> that have been combined with citrus and fresh herbs. As the whole grains cook, the cucumbers marinate, releasing sweet, grassy juices that are then used as a dressing. (You can also use the liquid on a simple <a href="https://cooking.nytimes.com/recipes/1015062-panzanella">panzanella</a> or a baby-green salad.)

Crispy Grains and Halloumi With Smashed Cucumbers

Persian cucumbers

limes

dill

extra-virgin olive oil, plus more as needed

Black pepper

Heat the broiler on high with a rack six or fewer inches from the heat source. Put the grains, halloumi and chickpeas on a sheet pan to air dry while you prepare the other ingredients. (You can do this up to a day ahead and refrigerate the sheet pan.)

Meanwhile, smash the cucumbers with the side of your knife until they’re craggy and split. Coarsely chop into irregular 1/2-inch pieces. Transfer the cucumbers and any liquid on the cutting board to a small bowl and season with salt. Finely grate about 1 teaspoon of the citrus zest over the cucumbers, then squeeze in 3 tablespoons juice. Cut any remaining citrus into wedges for serving. Add the herbs and 1 tablespoon olive oil, stir to combine and set aside. (Cucumbers can be prepared up to 3 hours in advance.)

Add remaining 3 tablespoons olive oil and the cumin to the sheet pan. Stir to combine. Season with salt and pepper, spread in an even layer, and broil, shaking the pan occasionally or tossing with a fork, until the chickpeas start to pop and everything is crisped and golden brown, 7 to 10 minutes.

Serve the grain-bean mixture topped with the cucumbers and the dressing in the bowl. Season to taste with salt, pepper, citrus juice and olive oil.

This very popular Cannabis Gummies recipe from RuffHouse Studios using marijuana Infused Coconut Oil will do the trick!

Cannabis Infused Gummies Recipe

⅛ oz Cannabis flowers

½ tsp Sunflower/ Soy Lecithin

Coconut Oil

Water

oz Unflavored Gelatin

pack 6 oz Jello (any flavor)

Weed Gummy Bears

Cannabis sugar can be used as a sweetener in cookies, a dynamite bowl of wake-and-bake oatmeal, or spooned into a cup of coffee at any time of the day

Canna sugar

cannabis

grain alcohol

Cheesecloth

Glass jar

This Ninja Foodi Grill recipe for Meatloaf is something your family will be asking for time and time again. 

It comes together quickly and chances are the ingredients are things you may already have on hand.

Ninja Foodi Grill Recipe: Meatloaf

lb Ground Beef 80/20

Eggs

Panko Bread Crumbs

tbsp Ketchup

tbsp BBQ Sauce

Worcestershire Sauce

tbsp Steak Seasoning

Lightly beat the eggs in a large mixing...

Lightly beat the eggs in a large mixing bowl

Mix in the bbq, and Worcestershire sauce into...

Mix in the bbq, and Worcestershire sauce into the egg mixture  

Add the seasoning and mix well

Crumble the uncooked ground beef into the egg...

Crumble the uncooked ground beef into the egg mixture and kneed thoroughly with clean hands

Add half the bread crumbs and continue to...

Add half the bread crumbs and continue to mix well before adding the second half of the bread crumbs and continue to kneed until all bread crumbs are well mixed in

Shape the Meatloaf mixture into a loaf shape

Sprinkle a little more seasoning on the top

Preheat the Ninja Foodi Grill to 350° on...

Preheat the Ninja Foodi Grill to 350° on the bake setting

Carefully place the meatloaf in the air crisp...

Carefully place the meatloaf in the air crisp basket and add to the grill after the preheating is completed

Bake at 350° for 15 minutes

Carefully turn over the meatloaf

Check the meat's internal temperature. It will likely...

Check the meat's internal temperature. It will likely be around 100° or a bit more than about halfway cooked.  

Return to Bake for 10 to 15 minutes,...

Return to Bake for 10 to 15 minutes, checking the temperature after 5 minutes.

Top with extra ketchup if desired.  

Air crisp at 375° for 2 to 4...

Air crisp at 375° for 2 to 4 minutes, checking often if a crispy crust is desired.  

Let stand 10 to 15 minutes before serving. 

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric’s delightfully earthy qualities. Thinly sliced asparagus doesn’t need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Turmeric-Black Pepper Chicken With Asparagus

honey

black pepper,

all-purpose flour

turmeric

chicken

coconut or canola oil

asparagus,

rice vinegar or soy sauce

lime,

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Spargel im Backofen - eine köstliche Beilage zu Fisch oder Fleisch!


Spargel im Backofen: lecker mit 4 Zutaten

grüner Spargel: 500 g

Knoblauchzehen: 4

Salz: 3/4 TL

schwarzer Pfeffer, frisch gemahlen: 1/4 TL

Mozzarella: 1, 1/4 Tasse

With only a few steps and five main ingredients, this simple dish barely requires a recipe, but the results are simultaneously nourishing and deeply satisfying. Steeped in aminos (soy sauce's unfermented cousin), the semisoft tofu melts away with each bite, leaving behind a steamy, satisfying contrail of salt and umami. The coconut oil lends a trace of its sweet, tropical aroma as it yields a crisp, lacy crust. Mixed with quinoa, the rice becomes nutty and complex, a chewy counterpoint to the tender tofu. Plus, it's healthful enough to justify a little self-righteousness.

Mara’s Tofu With Mixed Grains

Thai jasmine rice

quinoa

fine sea salt

medium-firm tofu

Bragg’s liquid aminos

Cilantro leaves

Rinse and drain rice and quinoa. Cook in a rice cooker with water and salt, or in a heavy-bottomed 2-quart saucepot over medium heat. Cover, and bring to a boil, then reduce to a faint simmer. Cook for 35 to 40 minutes, or until all water has been absorbed.

Line a baking sheet or large plate with paper towels. Set aside.

Pat tofu blocks dry, then halve lengthwise. Cut into 1/2-inch-thick slices. Drizzle 2 tablespoons aminos onto the bottom of a large, shallow glass or ceramic dish, then lay a layer of tofu in it. Drizzle with another 2 tablespoons of aminos, then layer in remaining tofu, and drizzle with remaining aminos. Marinate for 5 minutes, then rotate and flip tofu slices, and tilt dish to coat evenly. Marinate 5 more minutes. Drain away excess aminos.

Set a 10-inch cast-iron or nonstick pan over high heat. When the pan is hot, add 2 tablespoons coconut oil. Just as oil begins to smoke, carefully lay in pieces of tofu in a single layer, leaving room between each piece.

Reduce heat to medium high, do not touch the tofu and cook 6 to 7 minutes per side until golden brown. Use a thin metal spatula to carefully flip the pieces. Cook the rest the same way, adding more oil as needed.

Remove cooked tofu to prepared baking sheet, and allow to drain.

Use a fork to fluff rice and quinoa. Serve tofu with rice. Garnish with cilantro leaves.

A sheet pan and a broiler are the secret to many easy weeknight meals. In this particularly vibrant dish, they impart a complex grill-like flavor to salmon and potatoes, which are broiled simultaneously on the same sheet pan. While they cook, you’ll blend together a lively green goddess dressing of fresh herbs, yogurt, mayonnaise, garlic and anchovies. When the oven timer chimes, toss the roasted potatoes with raw cucumbers and snap peas. Serve alongside the just-flaky salmon and dollop with the verdant dressing. The crunchy vegetables, warm potatoes, tender fish and creamy dressing make for an unexpected though delightful combination. (For the dressing, tarragon, dill, parsley or cilantro will provide a familiar flavor to this classic sauce, but mint or arugula will work, too.)

Green Goddess Salmon With Potatoes and Snap Peas

Fine sea salt and black pepper

salmon

parsley leaves

herbs,

anchovy fillets

garlic cloves

lemon,

whole-milk yogurt

mayonnaise

cucumbers,

Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.

Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)

While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.

Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.

Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

This Grilled Picanha Steak is a delicious, juicy grilled steak popular in Brazilian steakhouses. It&#039;s a buttery, melt-in-your-mouth bite of good meat cooked over charcoal with simple seasoning.

Grilled Picanha Steak

picanha steaks (approximately 2 lbs total)

Tablespoons coarse sea salt salt

Prehat your charcoal grill.

Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prep the meat.

Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.

Grill the steaks.

Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.

Rest, slice, and serve.

Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.

https://www.youtube.com/watch?v=AZ7RzOs_3qA

MY SAUCES, RUBS AND MERCH: https://patio-provisions.com/
THERMOWORKS THERMOMETERS: http://www.thermoworks.com?tw=HEYGRILLHEY
RECIPE HERE:  https://heygrillhey.com/picanha-steak/

If you’ve ever been to a Brazilian steakhouse, you’re familiar with picanha. It’s that delicious steak they bring to your table on skewers and slice it freshly grilled right onto your plate. I don’t know about you, but I struggle to say no when this steak is offered, no matter how full I am. It’s just that good.

Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!

00:00:35 - What is Picanha
00:01:57 - How to cut Picanha
00:03:08 - How to skewer Picanha
00:05:25 - How to grill Picanha

LINKS TO STUFF I USE

My Sauces, Rubs and Merch: https://patio-provisions.com/

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

INGREDIENTS
 
3 picanha steaks (approximately 2 lbs total)
2 Tablespoons coarse sea salt or coarse kosher salt

INSTRUCTIONS

Preheat your charcoal grill. You can also use a rotisserie, if you have access to one. Set your charcoal up in 2 zones and vents all the way open. You want the temp to be really hot, around 500+ degrees F.

Prep the meat. Skewer the picanha with two metal skewers to secure each steak. Picanha has a fat cap on one side, so curve the steaks to make a C with the fat cap on the outside of the C. Season the steaks on all sides with the salt.

Grill the steaks. Place the skewers directly on the charcoal grill right in the middle between the hot and cool zones. Stand by to flip every 2 minutes to recreate a rotisserie experience without actually having a rotisserie. Cook to your preferred doneness. I cooked my steaks for about 15-20 minutes to 130 degrees F medium rare.

Rest, slice, and serve. Pull the picanha off the grill and let them rest. Use a heating pad to hold the skewers, then secure the skewer underneath and run knife on the outside of the steak to slice into thin slices.

Brazilian Picanha Steak IN YOUR BACKYARD! | How To

Learn how to make delicious herbal coconut oil gummies with this MagicalButter recipe. Just follow this step-by-step gummy process!

Coconut Oil Gummies

Flavored Gelatin

Unflavored Gelatin

Apple Juice (or juice of choice)

Honey

MagicalButter Coconut Oil

In a sauté pan on medium-low heat combine the flavored gelatin and 1 cup of juice. Add the honey and infused coconut oil while stirring frequently.

 In a small bowl mix together the unflavored gelatin and remaining juice (1/2 cup) and allow to sit/bloom for 5 minutes. The gelatin will look chunky and somewhat solid.

 Combines the gelatins and cook over low heat for 5-8 minutes. Whisk constantly to fully incorporate the coconut oil. Using an immersion blender helps ease this process!

 Once fully incorporated together pour the gummy mixture into your Magical Gummy Tray using your Silicone Measuring Cups and allow to cool at room temperature before placing into the fridge to chill.

 Remove the gummies from the tray and enjoy!

This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that’s available, this dish will still be a winner. If you’re not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.

Pasta With Mushrooms, Fried Eggs and Herbs

rigatoni

eggs

unsalted butter

mushrooms

shallot,

garlic cloves, finely chopped

thyme,

red-pepper flakes

mint,

Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.

Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.

Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.

Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.

Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

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