Tweak a Recipe

Starting from Buffalo Chicken Ramekins by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per ramekin (40 mg across 8). Pick a dose per ramekin: the batch total and every dose figure in the recipe below follow it. The serving count stays at 8 unless you change it below.

Custommg

5 mg/ ramekinsame as the original · 40 mg in the batch

So far this is Buffalo Chicken Ramekins unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Buffalo Chicken Ramekins by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 4 tbsp (56 g) infused butter containing 40 mg THC total, for browning
- 16 oz (450 g) cream cheese, at room temperature
- 6 oz (170 g) mild yellow cheddar, shredded (about 1½ cups), divided
- ¾ cup cayenne-style hot sauce, plus a little for drizzling
- ½ cup ranch dressing, plus a little for drizzling
- ½ cup mayonnaise
- 2 medium celery stalks, finely chopped (about 1 cup)
- ¼ tsp freshly ground black pepper
- 10 oz (280 g) cooked chicken, shredded (about 2⅔ cups)
- 2 scallions, thinly sliced
- Celery and carrot sticks, corn or tortilla chips, to serve
- 8 lidded ramekins, 6 oz / 180 ml or larger

Steps:
1. Heat the oven to 175 °C / 350 °F and line up eight ramekins and a scale.
2. In a large bowl, stir the cream cheese, 1 cup of the cheddar, hot sauce, ranch, mayonnaise, chopped celery and black pepper until smooth and uniform.
3. Fold in the shredded chicken. Scrape into a 2-quart baking dish and smooth the top.
4. Bake until bubbling at the edges, about 30 minutes. Take the dish out and let it settle for 5 minutes so it stops simmering.
5. While it bakes, brown the infused butter: swirl it in a small pale-bottomed pan over medium-low heat for 3–4 minutes, until the solids are golden and it smells like toasted nuts. Stay well under 175 °C / 350 °F and pull it off as soon as it turns, solids and all.
6. Off the heat, pour the browned infused butter over the rested dip and stir the whole dish thoroughly — at least 30 seconds, scraping the corners — until there are no glossy streaks. The dose is only even if the batch is.
7. Drop the oven to 160 °C / 325 °F. Weigh the dip evenly into the eight ramekins, about 170 g each, scraping the dish clean and topping up any light one. Scatter the remaining ½ cup cheddar over the tops.
8. Return the ramekins to the 160 °C / 325 °F oven for 4–5 minutes, just until the cheese lids melt. Finish with a thread of hot sauce and ranch and the sliced scallions.
9. Cool, lid and refrigerate for up to 3 days. Reheat one ramekin in 30-second microwave bursts or in a low oven, always under 175 °C / 350 °F.
10. Label each lid: Buffalo Chicken Ramekins · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

40 mg ÷ 8=5 mg/ ramekin

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per ramekin

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.