Flower

- Flower -

CANNABIS, MARIJUANA, WEED, WHATEVER NAME YOU LIKE.

Mary Jane, Bud, Chronic, Reefer – whatever you call it:

Flower is the king of the cannabis castle.

There’s just something about lighting up a fat joint and taking that first hit that can’t be beat. The flavors, the aromas, the smooth smoke – it’s all part of the experience. Sure, you can get some tasty edibles or vape cartridges these days, but nothing compares to the pure, unadulterated taste of good bud. And let’s not forget about the versatility! There’s no need for any fancy equipment or complicated instructions – just grind up some buds, roll ’em up or pack ’em in, and you’re good to go.

But perhaps most importantly, smoking weed just hits different. There’s a reason it’s been the go-to method of consumption for decades. The effects come on quickly, and you can control your high by taking a few hits or smoking a whole joint. And let’s be real – there’s just something satisfying about watching that cherry glow as you take another puff. Whether you prefer a joint, a bong, or a good old-fashioned pipe, just remember – nothing beats the power of the flower. Happy smoking!

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Mini THC-Infused Pumpkin Pies


Ingredients:




  • pre-made pie crust
  • 1/4 cup cannabutter
  • 3/4 cup evaporated milk (or whole milk, or half and half, or non-dairy milk)
  • 1/4 cup granulated sugar
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Directions:

  • Pre-heat oven to 350 degrees
  • Prepare your muffin tin – use nonstick spray or butter to coat the inside of the muffin tin
  • Divide the pre-made pie crust into 12 pieces and press them into the muffin tins
Make the pumpkin pie filling:
  • Melt 1/4 cup of cannabutter in a saucepan over medium/low heat
  • Add the strained alcohol solution to the sugar.
  • In a large bowl, whisk together the melted cannabutter, sugar, brown sugar, and the egg.
  • Melt 1/4 cup of cannabutter in a saucepan over medium/low heat
  • Next, add in the pumpkin purée, evaporated milk, cinnamon, ginger, nutmeg, and salt.
  • Divide the filling between the twelve pie shells (about 3 Tbsp each).

Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top. Top with whipped cream and enjoy!

Infuse the Butter:

  • Melt the butter in a small saucepan over medium-low heat.
  • Add the decarboxylated cannabis.
  • Bring the butter temperature up to 190°F. Cook for 30 minutes, frequently checking the temperature with your digital temperature gun to ensure it doesn’t exceed 200°F.
  • Important: Excessive overheating degrades THC and can convert it to CBN or result in vaporization. Insufficient heating means most cannabinoids remain inactivated. Reheating the decarbed cannabis in the butter helps ensure a better conversion. Maintain a simmer, not a boil; adjust heat as needed.

Strain the infusion:

  • Remove the saucepan from heat and let it sit for 10 minutes.
  • Place a strainer over a large bowl. Line the strainer with a paint strainer bag or cheesecloth, folding the sides over the outside.
  • Spoon the infused butter into the lined strainer.
  • Using a large spoon or potato masher, press as much liquid as you can through the cloth.
  • Wearing rubber gloves, squeeze the bag to extract as much of the precious liquid as possible.

Measure the amount of infused butter you have. There’s typically about a 25% volume loss (this is not a THC loss). Make up the difference with regular melted butter. Infused Butter can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well; freeze extra batches in an airtight container for up to 6 months.

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