Concentrates Blog

Not as elaborate as your beautiful cookies. Giardelli double chocolate brownie mix and about 1000 mg of wax. Brother visiting from out of town this weekend, making him some treats.

6 Likes

They are probably the simplest cookie. Four ingredients: butter, sugar, vanilla, flour…nuts optional. Roll 'em in a ball. Cook 20 minutes. Throw powdered sugar on semi-cooled cookies. Eat 1-2 to make sure they are fit for human consumption…Most are judged to be substandard and must be destroyed.

2 Likes

Finished my qwet, started with 10.4 oz Black Widow, and two 1.75 liter bottles of 190. 3 separate silicone dishes, seedling mat and a fan, ended up with 29 grams. I did not use bud, just trim as end end result doesn’t matter, from what I’ve been told, 1 gram = about 750-800 mg’s of THC. That it just extracts the THC out, so the higher THC % you start with will just produce more qwet, if I understand it correctly.

4 Likes

Correct

3 Likes

And I used my 190, didn’t think about clean up afterwards, lol, that was a mess. But I gotter done

2 Likes

I collected as much as I could, then melted butter in the silicon bread mold that I use for purging concentrate. Residue melted into butter, I added a gram of concentrate and made cookies. Haven’t needed a bowl all day.

5 Likes

I use coconut oil to clean up with more and more. The alcohol works great but its a bit rough on the hands :wink:

3 Likes

The recipe used was basic BH&G

Pecan Sandies-Infused

! cup Budder (I used ~1 gram of concentrate)
1/3 cup Sugar
2 t water
2 t vanilla
2 cup Flour
1 cup pecans

Cream Budder and sugar, Add water and vanilla, mix well. Add flour and nuts and blend. Chill 4 hours. Bake at 325F for 20 minutes on ungreased cookie sheet. Let cool slightly and dust with powdered sugar.

I made 36 cookies at around 25-30 micrograms each.

I love to experiment with this recipe. I use different nuts, flavorings, shapes. My favorite, prior to these, was with bourbon-soaked pecans.

5 Likes

I’m guessing with the slice of cake it’s your CANNAVERSARY?! lol :laughing: so HAPPY CANNAVERSARY

4 Likes

I’m guessing for the whole cake that it’s your birthday :tada: :joy::joy::joy: so HAPPY BIRTHDAY :gift::tada::balloon::confetti_ball::birthday:

5 Likes

Thanks @Negrita007 it was a pretty good birthday. Dinner and the beach!

5 Likes

Awesome!!! That’s what I’m talking about!!!

3 Likes


I’ve had 35+ flowers so far this season and still going. Collecting berries almost every week now.

7 Likes

Oh my goodness they are beautiful!!! I wish I had some! I have the perfect t spot for them :smiling_face_with_three_hearts:

3 Likes

Ayeeeee!!! There’s my brother!!! :saluting_face::saluting_face::saluting_face::saluting_face::ninja:t4::us::smiling_face_with_three_hearts:

I literally just saw a picture of someone talking about peyote and Ayauaska and you showed up :joy: on my timeline! Blessings to you :sunglasses:

3 Likes

Hey there, I don’t think we have messaged but some one else in one of my threads implied you have built or used a C02 extraction device? If yes, mind if I pick your brain?

2 Likes

That’s where the majority of my stuff goes, little dab in some creamed earl grey and it’s a sky high day. Plus the honey really makes the vanilla in the tea pop!

Word of caution though, I make about 5 - 10 cups of honey at a time. I use a certified clear organic brand (little pricey, but worth it). When making large batches, some of the thc and cocoanut oil settles a bit further down. Not all but some, as the jars are cooling.

Meaning top half or the jar is a 1/4 teaspoon of honey per cup, bottom half is an 1/8 - unless you don’t need to get up till next week.
:joy:

4 Likes

Good to know! LOL.

3 Likes

Perfect

3 Likes

Jalapeno-Oatmeal Chocolate Chip cookies

Ingredients

  • 8 tablespoons (114g) cannabutter (1.4g concentrate)
  • 8 tablespoons (114g) unsalted butter, at room temperature
  • 1 cup (213g) light brown sugar, packed
  • 1/2 cup (99g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon (14g) vanilla extract
  • 2 cups (240g) unbleached all purpose-flour
  • 1 cup (89g) rolled oats, old-fashioned or quick-cooking
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or 3/4 teaspoon table salt
  • 1-2 jalapeno, finely chopped
  • 3 cups (510g) [semisweet chocolate chips]
  1. Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
  2. In a large bowl or the bowl of your stand mixer, beat together the butter and sugars until smooth.
  3. Beat in the egg, egg yolk, and vanilla.
  4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
  5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
  6. Stir in the chocolate chips and jalapenos.
  7. Decide what size cookies you want to make. A Muffin scoop will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.
  8. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
  9. Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
4 Likes