Making marijuana edibles at home carries an intimidation factor for those new to the practice, but anyone who’s created infused butter, cooking oil or baked goods knows how easy it really is. For most of us, the challenge is finding enough time and weed to do the job — but even that doesn’t need to be tough.

Personal-sized edibles are just as easy to make as full batches, and in desperate situations, you can do it in a rush with very small amounts of weed. As long as you have infused butter or cooking oil handy — and both of them are very easy to make in small batches — the options are endless. If you don’t, the options are more limited, but you’re not without hope.

Peanut Butter and Jelly Sandwich.
You could always create a fire cracker — a homemade edible made with cannabis flower, peanut butter and graham crackers — but why not have a little taste? Infused peanut butter has become my go-to when traveling. If you’re able to score hash or kief, it’s incredibly easy to make: Just decarboxylate (heating your cannabis or hash to activate the THC) and melt the hash in a bowl inside your oven for ten to fifteen minutes. Then, throw a few scoops of peanut butter inside the bowl, and put it back in the oven at 230 degrees for about ten minutes. Take out the bowl, stir the peanut butter, then put it back in the oven. After another ten to fifteen minutes, take it out, stir one more time, let it cool, and store it in the fridge.

The peanut butter soaks the melted hash right up, is very easy to make in a rush, and won’t draw any attention when you eat it in front of others. If you know the THC potency of your hash, it’s relatively simple to calculate dosage, so you can make it potent enough to get stoned off one scoop or lean enough to make a PB&J.

Bowl Cakes and Muffins

This is essentially a personal cake that uses infused vegetable oil. Now, you could make it from scratch, like this personal chocolate cake recipe by Marijuana Mommy, and it’ll probably be delicious. But if you’re in a rush, just buy a personal mug cake or muffin mix. Most of them only call for water, but you can always mix oil in there, too. You just mix the batter, water and oil in a mug or bowl, and microwave for less than a minute. They taste more like something cooked in an Easy-Bake Oven than an adult’s, but they get the job done.

Scrambled Eggs

This is for the wake-and-bakers who can’t smoke. Outside of using infused vegetable or olive oils, we’re not telling you how to make scrambled eggs; anyone who doesn’t know how probably shouldn’t be making edibles to begin with. Throw in spinach, peppers or your favorite omelet additions, and add hot sauce to drown out the weed flavor that infused oil can carry.

Baked Chicken

Another “regular” recipe that simply substitutes infused cooking oil for the square variety, baked chicken helps the high stay strong throughout the day without the sugars and fats. Simply pour a tablespoon of the oil over a chicken breast before cooking it in the oven (the THC cooking oil isn’t as effective when cooled on grills and frying pans). I’ll often cook infused chicken breasts for the week and cut them up for a dinner salad (which also has a drizzle of THC olive oil). Do the same with rice or couscous for a fully infused meal.

30-minute Marijuana Firecrackers Recipe

In order for ground cannabis to work in food, you have to decarb it – the cannabinoid THCA in your pot won’t get you high unless it is heated and converted into THC, and your body doesn’t get hot enough to do that. Usually, in making edibles, you decarb the weed first before either using it as a raw ingredient or using it to make cannabutter, hash butter or even kief butter. This recipe can decarb your weed while it’s baking.

Firecrackers are amazingly easy and have only three ingredients: graham crackers, Nutella or some other similar spread and some ground cannabis. The strength of your medible will depend on the strength of your weed, we suggest going very low THC for your first outing if you are just learning how to make marijuana edibles.

Here’s what you do:

1. With your trusty hand-cranked grinder or electric grinder, shred your ganja greens as finely as possible – we recommend a half-gram of weed (or more) per cracker; the number of crackers to sprinkle your ground cannabis on is up to you.
2. Preheat your oven to 325 degrees Fahrenheit/162 degrees Celsius.
3. Snap your graham crackers in half – they handily come perforated – so that they are a square.
4. Spread the Nutella (or as an alternative for those with nut allergies you could use whipped feta, sunflower seed butter, nut-free chocolate spread or coconut butter) on one half of each cracker – some put plain ol’ peanut butter on the other half, jelly might be an alternative for that.
5. Sprinkle your ground cannabis evenly across the crackers – both sides should have some kind of spread on them to glue the weed down and the halves together.
6. Put both halves together.
7. Wrap each cracker-spread-and-weed sandwich in tin foil.
8. Bake for 25-30 minutes, depending on oven – check one at the minimum time to make sure they don’t burn.
9. Remove your firecrackers from the oven and enjoy!

A note of advice: people often underestimate the strength of their medibles, so try a small portion to make sure you can handle it. Take a bite, wait half an hour for the effects to kick in, then take another bite and wait again. Or, dive right in, eat the whole thing – but be advised that you may find yourself blazingly high in an hour or so, possibly nervous, potentially nauseous, perhaps very giggly.

Embrace honey sticks 

Of all the food trends and familiar ingredients that unite the disparate edible scenes of legal states, honey sticks are a surprisingly common factor. I’d venture to say there’s at least one brand in every legalized state producing THC-infused honey sticks that look identical to the sticks you enjoyed/dreaded as a kid. Numerous brands make hemp-derived CBD versions, but be sure you review that brand is transparent about lab results for their hemp ingredients. Then get drizzling on baked goods, oatmeal, a charcuterie board, or your afternoon tea.

Get occasionally fancy

For a little more effort and a lot more versatility, make yourself some homemade simple syrup with infused sugar (it’s still super easy). The usual formula is equal parts sugar and hot-to-boiling water (ex: 1/2 cup of each) stirred very well until the sugar is totally dissolved. If you’ve got a half-size Mason jar, it’s the perfect shaker and storage vessel. You can use it right away or let it cool and keep in the fridge for up to one week. It’ll be on hand to elevate any cold brew, sweet tea, cocktail, etc. with just a splash.

Make your own rosin for fresh-baked munchies

If you have a hair straightener, parchment paper, a metal or glass poker, and some flower, you are ready to make your own delicious, potent 10-second hash oil, perfect for making fresh-baked treats like a batch of double-strength chocolate chip cookies.

First, gently break down a couple decent sized buds and place in a little taco of parchment paper. Set the hair straightener to 200 degrees or the lowest setting if it doesn’t show the exact temperature.

Carefully place the parchment paper taco inside and apply very firm pressure for about three to seven seconds. Be careful not to burn yourself! If you hear a little sizzle, that’s a good sign.

Next, pull the parchment paper onto a cool surface to solidify for a second, and then toss the flattened nug and remaining plant material. Now it’s time to grab your collection tool for the painstaking, sticky process of scooping up the goods.