Christina Wong is the owner and co-creator of Baking With Chickens, a baking website and show about conquering the fear of baking, using eggs from her backyard chickens. Wong started incorporating CBD and cannabis into her baked goods after learning about their benefits when she worked as head of communications at Papa & Barkley, a cannabis wellness company based in California. Wong lives and creates content in Los Angeles with her four backyard chickens, rescue dog, two cats, and partner Dustin.
Below she gives us some excellent pointers on how to bake edibles with CBD or cannabis.
How to Bake Edibles
Edibles have a delayed onset time of 30-minutes to several hours and can have prolonged duration of effects lasting 6-12 hours.
Start low, go slow. Wait at least 90 minutes to 2 hours to see how you feel before reaching for a second helping.
How to Dose with CBD/Cannabis
Each CBD/cannabis oil tincture bottle has different potency and milligram counts. Read the batch label on your tincture to determine the milligrams per full dropper.
The starting dose of 5mg per serving is a beginner’s starting dose. You can always eat more! If you desire more potency, increase the amount of oil and substitute or subtract the equivalent volume of butter from the recipe. Try out this fun and tasty recipe from Baking With Chickens below!
DARK CHOCOLATE MERINGUE PIE RECIPE
TIME TO PREPARE: 40 MINUTES
SERVINGS: 6 SLICES
DOSING: 5 MG CBD/CANNABIS PER SLICE INGREDIENTS: 9-INCH PRE-BAKED PIE SHELL
CHOCOLATE FILLING:
- 3 EGG YOLKS
- 1 CUP SUGAR
- 1/2 CUP COCOA POWDER
- 1/4 TSP. SALT
- 1/3 CUP CORNSTARCH
- 3 CUPS MILK
- 3 TBSP. BUTTER*
- 60 MG OF CBD/CANNABIS INFUSED OIL TINCTURE* (5MG PER SLICE. DEPENDING ON HOW MUCH INFUSED OIL YOU USE, SUBSTITUTE AND SUBTRACT THAT VOLUME FROM THE AMOUNT OF BUTTER)
- 1 1/2 TSP. VANILLA
MERINGUE:
- 3 EGG WHITES (ROOM TEMPERATURE)
- 1/2 CUP SUGAR
- 1/4 TSP. SALT
- 1/8 TSP. CREAM OF TARTAR
INSTRUCTIONS:
1. In a medium bowl, whisk the 3 egg yolks together. Set aside.
2. In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Whisk in one cup milk.
3. Heat on medium-high, gradually whisk in the remaining milk, whisking constantly until well blended. Bring to a low boil. Cook for one minute, stirring constantly. Remove from heat.
4. Add a small amount of the hot mixture to the egg yolks, whisk together, then add the egg mixture back to the mixture in the saucepan. Cook for 2 minutes, stirring constantly.
5. Remove from the heat and stir in butter, infused oil, and vanilla. Pour the custard into the pre-baked, cooled pie shell.
6. Set pie aside to cool.
7. Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl
8. Set over a large saucepan lled with simmering water (bowl shouldn’t touch the water). Heat, whisking constantly, until sugar is dissolved, about 4 minutes.
9. Remove from heat and t bowl onto mixer tted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue sti peaks form, about 4 minutes.
10. Spread meringue on top of cooled pie, or transfer to a piping bag tted with a large piping tip — for the design of your choosing — (or a resealable plastic bag with the corner snipped o ).
11. Pipe meringue over pie and torch it to golden brown with a culinary torch or under the broiler on high.
12. SLICE AND ENJOY!
