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Chronic Titz Cooking Sponsor and Unboxing Video's Video Blog

The Ardent Lift Decarboxylation Unboxing and Review

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This cute little machine has earned its way to a permanent spot my kitchen counter, I adore this product and use it every day!!

The packaging is this cute cylinder box with their beautiful signature purple branding, purple, purple so much purple but it’s a really beautiful marketing display.  Inside is a little purple and black machine that is made of heavy-duty plastic with a push-button start.  Inside there is a stainless steel container with a silicone cap, place the material (holds 7-14 grams) inside the stainless steel container not overpacking it, I personally only decarb what I’m planning on using for that day.  Place stainless steel container in the machine and press the green start button, the button will then turn red.  Do Not Open machine while the button is red.  The machine will take from 1hour 40 minutes to 2 hours based on weight.

Ardent’s founder and president Shanel A. Lindsay is a patient like us, She writes this on her WebsiteFor years I struggled to dose accurately with my medicine. Determined to find a solution, I decided to test all the methods people were using.  I learned it’s virtually impossible to get a full decarb with any conventional appliance. I was blessed to work with the scientists at MCR labs to create a product that finally solves this problem.  The Lift – an innovation in-home device that delivers decarbed marijuana to people looking for an alternative method to consume.  This product changed my life – it can do the same for yours”.  don’t forget to hit them up this little machine does so much more than just decarboxylation of your flower you can use it in cooking and making Cannabutter!!  I’ll be doing a fun new series and sharing some Tips and recipes on Free My Cure’s YouTube Channel in the coming weeks!!  I’m really excited!!  I also check their website often and saw they are offering 2 infusion kits “Sweet Quartet Carmel Infusion Kit” and “Carmel Apple Infusion Kit” we will have to get a couple and do those infusion video’s as well!!

Let me tell you my favorite thing about this little purple machine while it’s decarboxylating the flower it smells sooo yummy and the smell fills my house for hours!  The smells, OMG the Smells I have some thin Mint Decarbing now and the smell of fruity, sweet, woody, aroma that fills my house for several hours, it’s relaxing and calming.   Thank you Ardent this has become my favorite appliance in my kitchen and quickly became a part of my daily routine!!

As a side note

To get more information on the product or if you decide you are interested in picking one up the link is here:  Ardent

 

The 1st In Home Decarboxylation Device

  • Quiet and simple to use for an easy, accurate decarb
  • Saves herb (and money!) by utilizing every bit of THC with a full decarb, every time
  • Prepare your own medicine, for oral, sublingual and topical use at home
  • Make strain specific edibles – taste and feel the difference
  • Get the proper dosage – get the “high” that’s right for you

 

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Wine Mushroom Crock-pot Infused Roast Beef

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Ingredients:

1 pound sliced fresh mushrooms                              1 Cup Risata Moscato d’ Asti wine
1 4 pounds beef rib roast                                                Ground black pepper
2 grams RSO Rick Simpson Oil                                     ½ teaspoon lemon pepper
½ teaspoon garlic salt                                                     ½ teaspoon Montreal steak seasoning
6 oz  beef broth                                                                ¼ cup cornstarch

 

 

Place mushrooms in the bottom of the crockpot add 1 cup of Risata wine, or really any sweet wine would be perfect, all the seasonings beef broth and mix all of it up in the crockpot. Place the roast on top of the mixture and using a small measuring cup scoop pour some of the mixture over the roast.  Cook on high for about 4 hours.  After the roast has cooked for the 4 hours you’re going to add the RSO or Rick Simpson oil to the mixture.  Mix the mixture well covering the roast with some of the juices and turn the crockpot down to low.  Allow the mixture to cook on low for another 4 hours mixing and pouring sauce over the roast periodically flipping the roast over an hour to ensure full infusion.  For the last half hour check the roast it should pull apart easily with a fork you will add the ¼ cup cornstarch stirring periodically until the sauce is a thick gravy.  Serve with sides.

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

How To Make Easy Infused Caramel

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Ingredients:

2 Cups white sugar                                          1 Pint heavy whipping cream
1 Cup packed brown sugar                              1 Cup Butter
1 cup Corn Syrup                                             1 ¼ teaspoon vanilla extract
1 Cup evaporated milk

1 gram Turquois Jeep Concentrate

Directions:

Grease a 12 x 15 inch Pan.

In a large pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter and heat on high.

Monitoring the heat of the mixture with a candy thermometer while continually stirring until the temperature reaches 250 digress, remove from heat.

Stir in the vanilla.  Transfer mixture from pot to a prepared silicone tray, let the mixture cool completely.  When cooled cut the caramel into squares and wrap them in wax paper for storage.

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Infused Red Velvet Layered Cupcakes

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Ingredients:

½ cup Cannabutter infused with Strawberry Daiquiri Concentrate from MuV
1 ½ Cups of Sugar
2 Eggs
¼ Cups Red Food Coloring
2 Tablespoons Cocoa
1 teaspoon Salt
1 Cup Butter Milk
2 1\2 Cups Cake Flour
1 teaspoon Vanilla
1 Tablespoon Apple Cider Vinegar
1 teaspoon baking Soda

Cup Cake Instructions:

Cream together Cannabutter and sugar for 1 minute in your mixer, add eggs and beat until mixture is completely moist.  In a separate container combine red food coloring and Coco to make a paste, then add it to the butter mixture, add salt, buttermilk, and vanilla and mix thoroughly about 3 minutes.  Once the mixture is blended completely add cake flour slowly until completely blended.  In a small separate container mix the vinegar and baking soda, the mixture will fizz up mix well while fizzing and add it to the cake batter and blend thoroughly.

For cupcakes use the large cupcake tins or small cake bakers, bake them at 350 for about 35 minutes, and use a clean toothpick to check the cakes to make sure they are completely done.  Let cool about an hour.  While cakes are cooling you can start the frosting.

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Red Velvet Infused Frosting

Ingredients:

7 ½ Tablespoons of cake flour
1 ½ Cups Butter Milk
½ Cup Cannabutter infused with Strawberry Daiquiri Concentrate from MuV
1 Cup Butter
1 ½ cups powdered sugar
1 ½ Teaspoons Vanilla
Ice

Infused Red Velvet Frosting Instructions:

Cook flour and milk on medium heat in a medium pan for 8 to 10 minutes, the mixture should be thick and sticky when done.  Place pan in a bowl of ice water to cool, you can also put it in the freezer for 5 to 10 minutes.

In Mixer combine Butters, sugar, and vanilla and mix well.  Once the mixture is completely mixed add flour and milk mixture and continue to blend for 1-3 minutes or until it has a whip cream type texture.

At this point, you can use a knife or dental floss to cut the cakes and cupcakes in half and add frosting to each layer before putting them back together.  Once finished cake’s need to be refrigerated and enjoy!

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Fully Infused Beer Can Chicken Dinner!

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Beer Can Chicken

Ingredients:                                                                        Cooking Utensils

Lawry’s Seasoning Salt                                                                    1 Large Pot
Lemon Pepper
Montreal Steak Seasoning
Garlic Salt
Whole Chicken
3 Tablespoons Gromulan Concentrate Cannabutter
1 Tall Boy of your choice I personally use Bud Light

Clean the whole chicken and place it on a cookie sheet, Rub the Cannabutter all over the chicken and placing leftover butter inside the whole Chicken, next apply seasonings with a thin coat of spices inside and out.  Next open beer can and pour out 1/3 of the beer, I personally don’t drink so my husband drinks it we both win!

Place beer can in the center of the pan with beer inside and stratle the chicken on top of the can of beer and cover with tin foil.  Bake at 350 for an hour, I prefer my chicken skin a little crispy so I’m going to remove the tin foil and bake for an additional hour and a half.  Note chicken needs to be on the bottom rack otherwise it won’t fit and could burn the chicken.

During this time I usually start the baked potatoes, to make the baked potatoes, clean the potatoes, place each potato on their own piece of tin foil, on top of the potatoes add a patty of Cannabutter, garlic salt, and Montreal Steak Seasoning, close tinfoil tightly around the potato and place in a cooking dish, cook at 350 for an hour.

Add rice and rolls and you have a balanced nutritious dinner completely infused total prep time is about 15 minutes total cook time 2 ½ hours and remember when reheating this meal do not microwave it, microwaves compromise the integrity of your cannabis.

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Infused Brownie Surprise Bites

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Welcome back to Free My Cure.  My name is Nicola and I am a Terminal Stage 4 cancer patient.  I turned to cannabis 4 years ago and I haven’t looked back since.  I have improved my quality of life by 10 percent and I don’t plan on stopping here.  Join me on the journey to find a cure for my cancer using cannabis!

Ingredients:

1 box Betty Crocker Supreme Original brownie mix
2 Eggs
1/2 cup CannaButter
1/4 cup Sweetened Condensed Milk
9 teaspoons Infused Chocolate Sauce
1 Cup Infused Caramel
1 Cup White Chocolate Chips

First, put the Cannabutter and sweetened condensed milk into a small mason jar and put it on the warming burner to melt the butter.  In mixing bowl mix the eggs and the brownie mix together, when butter mixture is warm and melted shake well and add to the mixer.  Mix well, the mixture should be thick and pliable with your fingers take a small amount and fill the greased muffin tins (note using cupcake papers is highly recommended).  Once all trays are partially filled bake at 350 degrees for 4 minutes, allow cooling time.

While the brownie trays are cooling make 3 dozen small caramel balls and refrigerate for 10 minutes for next step.

 

Fill each brownie with 3 to 4 white chocolate chips and a small caramel ball, take remaining brownie mix from the refrigerator and cover each brownie bite, place on cookie sheet and bake for 15 -18 minutes.   Makes 3 to 4 dozen depending on bite size.

 

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Northern Lights Infused Yummy Bars Bites

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Welcome back to Free My Cure.  My name is Nicola and I am a Terminal Stage 4 cancer patient.  I turned to cannabis 4 years ago and I haven’t looked back since.  I have improved my quality of life by 10 percent and I don’t plan on stopping here.  Join me on the journey to find a cure for my cancer using cannabis!

  Ingredient:

1 box German Chocolate Cake Mix (or Milk Chocolate If Not Available), 16-18 Ounce Box
¾ cups Melted Northern Lights infused Butter
⅓ cups Evaporated Milk
1 cup Semi-Sweet Chocolate Chips
1 cup Toasted Pecans, Chopped (optional)
40 whole Kraft Caramels, Unwrapped (this Should Be Roughly A 14oz Bag) (or about 40 pieces of Northern Lights infused Caramel)
½ cups Evaporated Milk

Preparation

Preheat oven to 350 F. In a large bowl mix together cake mix, melted butter, and ⅓ cup evaporated milk.  Spread half of this into a lightly greased mini muffin pans”. Bake at 350 F for 6 minutes.  Remove the pan from the oven and sprinkle the chocolate chips and nuts on the partially baked bites. Set aside.  Put the caramels and the ½ cup evaporated milk in a saucepan over medium-low heat or in a double boiler as I am doing with a pot of water and pyrex glass bowl. Once melted, drizzle over the cake bites.  Crumble and pat the remaining dough mixture on top of the caramel.  Bake 20 minutes at 350 F. Then remove it from the oven and allow it to cool. Cut when cool.  Makes 3 dozen bites.

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Northern Lights Infused Caramel

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Welcome back to Free My Cure.  My name is Nicola and I am a Terminal Stage 4 cancer patient.  I turned to cannabis 4 years ago and I haven’t looked back since.  I have improved my quality of life by 10 percent and I don’t plan on stopping here.  Join me on the journey to find a cure for my cancer using cannabis!

What You Need

Ingredients

  • cup heavy cream
  • tablespoons unsalted butter
  • 1/2 teaspoon salt
  • cups white granulated sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • teaspoon vanilla extract

    Equipment

    9×12 baking dish (or similar size)
    Parchment paper
    2-quart saucepan
    4-quart saucepan
    Instant-read thermometer or candy thermometer
    Spatula
    Whisk
    Wax paper
    Pam Cooking Spray

    Instructions

    1. Prepare the caramel mold. Line a 9×12 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.  (note you can also spray a glass baking dish turn it upside down and let sit until caramel falls.)
    2. Melt the butter in the cream. Over medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Reduce heat to warming burner while working with the next step.
    3. Combine the sugar, corn syrup, and water. In the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip the instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.

      Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not substitute a smaller pan.

    4. Cook the sugar syrup. Place the pot with the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.

      Note: If your instant-read thermometer isn’t quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn’t reached 250°, wipe down the sides with a pastry brush again. If it has, there’s no need.

    5. Whisk in the cream and butter. Turn off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.
    6. Heat the caramel to 245°F – 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from heat when the caramel reaches 245°F to 250°F.
    7. Whisk in the vanilla. Quickly whisk the vanilla into the caramel
    8. .
    9. Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard bits on the bottom). Knock the pan against the counter a few times to help air bubbles work their way out.
    10. Let the caramels set. Set the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan.
    11. Cut the caramels. When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with nonstick cooking spray.
    12. Wrap the caramels in wax paper. Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks.

 

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking Uncategorized

Northern Lights Infused Butterscotch Candies

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Welcome back to Free My Cure.  My name is Nicola and I am a Terminal Stage 4 cancer patient.  I turned to cannabis 4 years ago and I haven’t looked back since.  I have improved my quality of life by 10 percent and I don’t plan on stopping here.  Join me on the journey to find a cure for my cancer using cannabis!

1 ½ cups light corn syrup infused with 25 grams of Northern Lights

1 cup of Water

Butterscotch Flavoring

¼ cup Cannabutter (Northern Lights)

3 teaspoons vanilla extract

½ teaspoon food coloring

¼ cup confectioner’s sugar (for dusting Candies)

In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners’ sugar. Let cool, and break into pieces. Store in an airtight container.

I used small muffin pans to form the round shape, use Pam cooking spray to keep your candies from sticking, or you can spread it out on a cookie sheet to cool, cover with a clean towel and break into desired sized pieces. If desired you can purchase the candy molds for accurate dosing with this just being a recipe test I’m not a concerned with looks as I am dosing and taste.

STAY FREE, FLY HIGH, AND AS ALWAYS FUCK CANCER!

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Categories
Chronic Titz Cooking

Easy Box Brownies Cannabis Infusion!

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Welcome back to Free My Cure.  My name is Nicola and I am a Terminal Stage 4 cancer patient.  I turned to cannabis 4 years ago and I haven’t looked back since.  I have improved my quality of life by 10 percent and I don’t plan on stopping here.  Join me on the journey to find a cure for my cancer using cannabis!

Ingredients:
1 box Ghirardelli Caramel Turtle Brownie Mix
1/4 cup or 60 ml. water
1/3 cup or 70 ml infused cannabis coconut oil
1 egg
30 ml Infused chocolate
1 12 oz bag of Ghirardelli semi-sweet chocolate chips
30ml Infused Caramel if desired
Preheat oven to 325 degrees, and prepare your  8×8 metal pan with 1 teaspoon cannabutter and 1 teaspoon powdered sugar.  use clean cheesecloth to apply a thin coat of cannabutter to the inside of the pan, then thinly apply powdered sugar evenly around the pan, set aside.
I personally can’t eat nuts not because of allergy but I sift the nuts out the nuts with a collendar adding the mix to my mixer.  Add the water, oil, egg, and chocolate to mixer and mix.  Once mixed completely and hand mixed with a spatula add the chocolate chips and pour into buttered pan.  Cut open caramel pouch and add it to the infused caramel and warm on the stove while continually stirring, once warmed about 5 minutes on medium heat spoon the caramel in lines around your pan of brownie mix.  Cook brownies in the oven at 325 for about 50 minutes, checking the temperature of the oven often not to overreact your cannabis.  Cool and eat as desired.  When reheating brownie heat it on a metal pan in the oven at 325 degrees for about 10 minutes serve with ice cream and enjoy!

 

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