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

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

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Cannellini-Bean Pasta With Beurre Blanc

cannellini beans,

stock

white wine

white wine vinegar

shallot

unsalted butter

pasta,

Kosher salt and black pepper

Parmesan, Pecorino Romano

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Canna-oil: The Mason Jar Method

cannabis

granulated lecithin

Preheat your oven at 240 F

Grind your herb with a grinder and put in a mason jar, cover with aluminum foil and closes with the metal ring only.

Put in the oven and cook for 40 minutes. Shake the jar every 15 minutes or so. Your cannabis should be toasty and slightly brown. If your cannabis starts to turn dark brown or black, remove it from the oven even if your timers is not finished.

Remove the jar from the even and let it cool down at room temperature before opening.

Decarboxylating

Add the oil and lecithin into the mason jar with the previously decarboxylated cannabis. Stir and close it again with aluminum foil and the metal ring.

Put the mason jar in a crockpot lined with an old kitchen towel. Fill with water until the water is higher than the oil level. If you can, put a lid on the crockpot to reduce water evaporation.

Turn on your crockpot and set it up so that the water is barely simmering. Infuse the oil in the mason jar for 4 to 6 hours. Refill the water as needed.

Strain the cannabis oil while still hot with a tea strainer

Let the oil cool down at room temperature and label the jar with a warning and the oil potency.

Use according to your recipe and enjoy!

Infusion

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Braised White Beans and Greens With Parmesan

olive oil

fennel bulb, trimmed, cored and small-diced

yellow onion, small-diced

rosemary

garlic cloves,

red-pepper flakes,

low-sodium vegetable or chicken broth

lemon juice

mozzarella (optional)

Pecorino Romano

Toasted country bread,

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

The Best Cold Process Soap Recipe

coconut 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

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

A simple recipe on how to make cannabis gummies at home. Recipe has been tested and works great.

The proper way of making Cannabis Gummy Bears

tbsp cannabis tincture

strawberries

tbsp honey ⅓

gelatin ((Agar is also an option))

Blend 1 cup of strawberries with the water till smooth.

Strain through a sieve into a pot.

On medium heat add the lemon juice and honey and take off the heat.

While off the heat but still hot, add your cannabis tincture and gelatin and stir well.

Divide the mixture in a gummy bear silicone matt, and refrigerate or blast-chill in freeze for at least an hour till gelatin is set.

https://www.youtube.com/watch?v=CYgcbX6HUP4

This cannabis gummy bear recipe is easy to make at home. You can easily make them either with CBD or a THC extraction. The choice is yours.

Cannabis gummies recipe! This recipe is super easy to make at home

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

grain alcohol

Cheesecloth

Glass jar

Make and share this Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers) recipe from Food.com.

Soy Ginger Dipping Sauce (For Dumplings Or Pot Stickers)

soy sauce

rice wine vinegar

sugar

scallion,

gingerroot

sesame oil

red pepper flakes

Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers)

Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.

Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).

Outstanding recipe! This one will definitely be sticking around our house. It was better than the sauce from the restaurant and there was some talk around the table about drinking it. Lol

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

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 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. 

A simple cannabis candy recipe that is easy to follow and never fails. These THC hard candies only require 4 basic ingredients.

Cannabis Hard Candy

Cups Sugar

corn syrup

Tsp Flavored extract (optional)

Food coloring (optional)

In a medium sauce pan mix together the sugar, syrup and water.

Let it come to a boil and slowly stir mixture untill around 250F.

Once it reaches 250F, you need to stop stirring and let it come to approximately 305F. ( this happends quick)

Once your hard candy mixture is at around 305F, remove it from the heat.

Add cannabis tincture, flavor extract and food coloring. Stir it up and poor into your candy mold or baking sheet.

Let the cannabis candies cool down and harden before removing it from the mold.

Enjoy your canna candies!

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How to make hard candy | CANNADISH

In den kalten Herbst- und Wintermonaten geht doch nichts über eine wärmende Kartoffelsuppe mit Gemüse und Würstchen. So wie wir sie von Oma kennen!

Omas Kartoffelsuppe mit Würstchen

kg Kartoffeln vorwiegend festkochend

Stange Lauch

Karotten

Zwiebel

Knoblauchzehe

g Bratfett (oder Butter)

1200 ml Gemüsebrühe

ml süße Sahne

Petersilie

60 g Speckwürfel

Würstchen

TL Majoran

Salz (Pfeffer, Muskatnuss)

Brot oder Baguette als Beilage (optional)

Kartoffeln Karotten, Zwiebel und Knoblauch schälen. Lauch gründlich putzen. Das Gemüse kleinschneiden, Zwiebel und Knoblauch fein hacken. Alles zusammen im Topf in Fett andünsten.

Mit Brühe auffüllen und 30 Min kochen lassen. Nach 15 Min mit Majoran, geriebener Muskatnuss, Salz und Pfeffer würzen.

Den Speck in einer kleinen Pfanne ausbraten. Würstchen in Scheiben schneiden. Zusammen mit der Sahne in die Kartoffelsuppe geben.

Noch 5 Min köcheln lassen, bis die Würstchen erhitzt sind. Mit gehackter Petersilie garnieren und servieren.

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