Author Archives: Beyond Possibilities

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About Beyond Possibilities

I learned about Energy Healing through my personal counseling, mentoring, coaching sessions and I use those techniques to support my healing from physical, emotional, and sexual abuse. I also use them to support the feelings for sadness, despair, and fear. In 2011 my sister introduced me to Essential Oils to support my knees after surgery. From there I started learning more about the benefits of using them to support my emotional well being as well as my physical well being. In October of 2012 I became a doTerra Wellness Adovate. In 2014 I became Certified as an AromaDance Instructor and Certified in AromaTouch Technique. In January of 2018 I became Certified Essential Oil Coach. In May of 2020 I completed my doTerra Oil Specialist Certification and my Emotion Code Practitioner Certification.

8 oz Unsweetened coconut Toast on 350 for 10 minutes, stirring occasionally 1/2 cup Butter 1 1/2 cups Brown Sugar 20 oz Marshmallows 12 oz chocolate chips 1 1/2 lbs Baking Caramels 1 1/2 cups whipping cream

Samoa Crispy Treats

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These are a Gluten Free alternative to the Girls Scout Samoa Cookies.

STEP ONE

8 oz Unsweetened coconut

Toast on 350 for 10 minutes, stirring occasionally 

STEP TWO

1/2 cup Butter

1 1/2 cups Brown Sugar 

20 oz Marshmallows

12 oz Chocolate Chips

12-14 oz Crispy Rice Cereal

On medium heat melt together butter, brown sugar, marshmallows, and chocolate chips. Once completely melted and smooth pour over crispy rice cereal and combined well. Press into a greased 3/4 sheet pan (15×21 inches).

STEP THREE

1 1/2 lbs Baking Caramels

1 1/2 cups Whipping Cream

STEP FOUR

On medium heat melt together baking caramels and whipping cream. Once completely smooth stir in toasted coconut. Pour over crispy rice mixer on the pan and spread out evenly. Allow at least 15 minutes before cutting. Makes 24-36 squares depending on how you cut them.

Cookie Butter Cookies

Cookie Butter Cookies (GF Option Included)

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I love playing around with different flavors to create new recipes. I have a friend who’s child is allergic to nuts and said they had thought about replacing the peanut butter with cookie butter. That was the inspiration behind theses cookies.

My daughter is gluten-free so I made a GF version but WARNING those are not nut free. GF options below the regular version.

Regular Ingredients

10 oz Cookie Butter
1/2 cup Unsalted Butter
1 1/2 cup Brown Sugar
2 Eggs
1 T Vanilla
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/4 cup Corn Starch
1 1/2 cups All Purpose Flour

2 T Sugar for crisscrossing cookies before baking.

GF Ingredients

10 oz Nuts ‘N More Cookie Butter
1/2 cup Unsalted Butter
1 1/2 cup Brown Sugar
2 Eggs
1 T Vanilla
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1/4 cup Corn Starch
1 1/2 cups Oat Flour

2 T Sugar for crisscrossing cookies before baking.

Directions

Preheat the oven to 350 degrees. Prepare pans with parchment paper.

Cream together cookie butter, butter and sugar. Mix in eggs and vanilla. Mix in dry ingredients.

Use a 2 inch cookie scoop or make 1 inch balls and place on pan. Dip a fork into the sugar and crisscrossing cookies before baking.

Bake for 10-12 minutes. Leave on pan for 3-5 minutes before putting on a cooling rack.

Cookie Butter Cookies

White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

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These cookies are perfect for holiday parties and cookie exchanges. These also work out beautifully with GF flour.

Ingredients

1 cup Butter 
1/2 cup Shortening 
2 cup Sugar
1 tsp Vanilla 
10 drops doTERRA Peppermint
4 Eggs 
1 tsp Salt
1 1/2 tsp Baking Soda 
1 1/2 tsp Baking Powder 
4 cups Flour (For Gluten Free Mix 1 1/2 cups Namaste Flour and 1 1/2 cups Bob’s Red Mill 1 to 1 Flour)
8 oz White Chocolate Chips 
10 oz Crusted Candy Cane

Directions

Preheat oven to 350 degrees.

Cream together butter, shortening, and sugar

Stir in vanilla, peppermint, eggs, salt, baking soda, and baking powder.

Stir in Flour. Mix in white chocolate and crusted candy cane.

Scope out on to parchment lined baking sheet. Bake at for 8 to 10 minutes. Allow to cool for 2 minutes on cookie sheet then finish cooling on a wire rack.

doTERRA Gingerbread Cookies

Gingerbread Cookies

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These delicious Gingerbread Cookies will be a huge hit during your next holiday event.  These cookies are gluten-free, sugar-free, and vegan, so you can happily offer them to your friends and family who have diet restrictions. Plus, they taste great and can be enjoyed by all. 


Ingredients
1 ⅓ cup buckwheat flour
⅔ cup tapioca flour
⅔ cup sorghum flour
1 tablespoon chia seed meal
1 tablespoon flax seed meal
⅓ cup of coconut palm sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg
2 drops Cinnamon Bark oil
2 drops Ginger oil
2 drops Clove oil
½ cup coconut oil
¼ cup unsweetened applesauce
3 tablespoons water
3 tablespoons molasses
1 teaspoon apple cider vinegar
45 drops liquid-Stevia

Instructions

  1. Preheat oven to 350° F
  2. Combine dry ingredients in bowl and whisk.
  3. Combine wet ingredients in bowl and mix until well combined.
  4. Add essential oils.
  5. Add dry ingredients to wet ingredients on slow speed until combined.
  6. Put a small handful of buckwheat flour onto clean surface and place dough on top.
  7. Roll until ¼–½ inch thick.
  8. Take cookie cutter and cut out shapes.
  9. Place cutouts onto cookie sheet.
  10. Bake for 12–15 minutes or until done. Remove from oven and let cool.
  11. Top with icing if desired.
Butter Mints

Old Fashioned Butter Mint

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I love butter mints. Most call for Peppermint extract. This recipe uses doTERRA CPTG Essential Oil which is safe for internal use. Learn more about cooking with Essential Oils here.

Ingredients

  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted (plus extra for dusting)
  • 1–2 tablespoons heavy cream or milk
  • 10-15 drops doTERRA Essential Oil (Peppermint, Supermint, Wild Orange, or Madagascar Vanilla)
  • Pinch of salt (optional)
  • Food coloring (optional, gel recommended for vibrant colors) 

Instructions

  1. Cream the butter: In a large mixing bowl, beat the softened butter until it is smooth and creamy.
  2. Mix in flavorings: Add the heavy cream, essential oil, and salt (if using), mixing until fully combined.
  3. Add sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until a thick, smooth, and pliable dough forms. The consistency should resemble playdough. If the dough is too dry, add a few drops of heavy cream; if too sticky, add a tablespoon of powdered sugar.
  4. Color the dough (optional): If using food coloring, divide the dough into separate portions for different colors. Knead a few drops of gel food coloring into each portion until the color is evenly distributed.
  5. Shape the mints: On a surface lightly dusted with powdered sugar, roll small portions of the dough into ropes about ½ inch thick. Use a sharp knife or bench scraper to cut the ropes into small, bite-sized pieces.
  6. Dry the mints: Arrange the cut pieces in a single layer on a baking sheet lined with parchment or wax paper, ensuring they do not touch.
  7. Set the mints: Allow the mints to air-dry, uncovered, at room temperature for 24 to 72 hours. The outside should become firm while the inside remains soft and creamy.
  8. Store: Once dried, transfer the mints to an airtight container. Layer the mints between sheets of parchment paper and store them in a cool, dry place for up to a month. May be stored in the refrigerator up to 3 months.

Sourdough Bread

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My mom taught me to make bread when I was young and for years I made bread for our family every Saturday. Through the years I learned how to use sourdough starter vs yeast. I used loaf pans to shape the dough into loaves. Overtime my recipe has evolved.

1/2 cup Sourdough Start 

1/2 cup Warm Water

1/2 cup Bread Flour

Mix together and allows to bloom 2-4 hours.

1/4 cup Olive Oil

1 cup Water Water

3 cups Flour

1/2 tsp Salt

Mix in and the knead in all flour.

Let raise for 30 minutes. The Stretch & Fold 6 times. Raise 30 minutes & repeat 3 times.

Cold ferment 8 to 12 hours.

OPT 1– Form into loaf. Place in dutch oven. Let raise 30 – 60 minutes and score with a bread blade or knife. Allow to continue raising until double in size.

Place in oven heat to 400 degrees. When the oven comes to temperature.

When at temperature bake for 20 minutes. Remove lid and bake 5 to 10 minutes until golden brown.

OPT 2 – Form into loaf. Place on pan or in loaf pan. Let raise 30 – 60 minutes and score with a bread blade or knife. Allow to continue raising until double in size.

Preheat oven to 400.

Prepare a water bath to put in five minutes before the bread. 

Bake for 30 minutes.

Sourdough Bread
Oatmeal Cookies

Chewy Oatmeal Cookies

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These cookies are very versatile. They make great gluten-free oatmeal cream pies or Monster Cookies. Have fun creating your own version or trying one below.

Ingredients

1 cup Unsalted Butter 
1/2 cup Shortening 
3 cups Brown Sugar 
2 cups Powdered Sugar 
1 T Vanilla 
4 eggs
1 1/2 tsp Baking Powder 
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
3 cups Oat Flour
4 cups Rolled Oats

Optional:
2 cups Mix-ins

Directions

Cream together butter, shortening, and sugars.

Mix in vanilla, eggs, baking powder, baking soda, and salt.

Stir in Oat Flour and Rolled Oats.

Gluten-Free Oatmeal Cookies

Mix-in Options

White Chocolate Craisin

1 T Cinnamon
1 cup White Chocolate Chips
1 cup Craisins

Chocolate Peanut Butter

1 cup Peanut Butter Chips
1 cup Chocolate Chips

Butterscotch

1 T Cinnamon
2 cups Butterscotch Chips

Monster Cookies

1/2 cup Coconut Flakes
1 cup Chocolate Chips
1/2 cup Walnuts Chopped

Health Toffee

2 Cups Health Toffee Chips

Oatmeal Cream Pie Filling

1/2 cup Butter
1/2 tsp Vanilla
2 cups Powdered Sugar
1-2 T Heavy Whipping Cream

Whipped together in a mixer.

Sandwich two cookies together with filling.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip

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I love all things pumpkin, especially in the autumn. Pumpkin Chocolate Chip Cookies are one of my favorites. These cookies are crispy on the outside and pillowy soft on the inside.

Ingredients

1 cup Butter 
1 cup Brown sugar 
1/2 cup Powdered sugar 
1 1/2 cup sugar
2 eggs
2 cups Pumpkin 
2 tsp Baking Soda 
1 tsp salt
1 tsp vanilla 
2 T Pumpkin pie Spice
4 1/2-5 cups flour 
2 cups chocolate chips 

Directions

Cream together butter & sugars. Add in eggs, pumpkin, baking soda, salt, vanilla & pumpkin pie spice and mix well. Mix in flour. Fold in chocolate chips.

Scoop on to parchment lined tray.

Bake for 15-20 minutes until golden brown. 

Make 3-5 dozen depending on size scoop.

Banana Chocolate Chip Oat Muffins

Banana Chocolate Chip Oat Muffins

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These muffins make great breakfast on the go options. They also freeze well.

Ingredients

2 cups Sugar
1 cup Coconut Oil or Shortening
3 Eggs
1 cup Sour Cream
1 1/2 cups Ripe Bananas
2 scoop Vanilla Protein Powder
2 cups Oat Flour
1 cup Rolled Oats
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt

Optional:
1 cup Chopped Nuts
1 cup Chocolate Chips

Directions

Pre-heat oven to 350 degrees. Line muffin tin with liners.

Combine sugar, oil, eggs, sour cream, bananas, and mix well, smashing the bananas into the mix. Add dry ingredients and mix well. Gently fold in optional ingredients if you choose.

Fill liners 3/4 full. Bake for 45-50 minutes. Allow to cool completely before storing in an airtight container or place in the freezer on a cookie sheet. After 2 hours seal in individual bags and return to freezer.

Protein Bran Muffins

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Bring to a gentle boil.

1/3 c honey

1/3 c coconut oil

1 c water

Pour into a bowl.

Mix in

1 1/2 cups All Bran

1 1/2 cups Bran Flakes 

Mix in

1 cup Greek Yogurt 

2 scoops  doTERRA Vanilla Protein Powder

2 scoops doTERRA Fiber

Mix in 2 eggs

Mix in

1 cup Oat Flour

1 1/2 tsp soda

1/2 tsp salt

Refrigerate for at least two hours.

Remove from the refrigerator while preheating the oven 400 degrees. Bake for fifteen to twenty minutes. Makes 24-30 muffins depending on size of muffin tin.