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.
These tasty side dishes can spice up any meal or party.
2 cups Instant Maseca (Corn Flour) 1/2 cups GF Bread Flour 5 tsp Baking Powder 3/4 tsp Salt 1/3 cup Shortening 14.5 oz Can of Creamed Corn 1 cup Water 3 T Honey 2 Eggs 1/4 – 1/2 cups Tamed Jalapeños
Optional 1/4-1/2 cup cheese
Preheat oven to 425 degrees. Add maseca, flour, baking soda, and salt together. Cut shortening into dry ingredients. Combined remaining ingredients. Fold wet ingredients into dry ingredients. Grease mini muffin pans and use a cookie scoop to fill each cup. Bake for 15-20 minutes until golden brown.
This is a recipe I created back in 2012 when I was a Choffy Distributor. I love Choffy but I am not a fan of coffee or alcohol so this is the perfect replacement for me and my family. For my daughter that is gluten free we substitute gluten free graham crackers for the Lady fingers and do it in a mini bread pan for her.
Combine the Choffy and run extract in a bowl or shallow baking dish and set aside.
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the Choffy mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies. . Repeat with another layer. Optional sprinkle with half of the Choffy powder and or chocolate. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
To serve cut with a sharp thin knife into squares.
*Options for making Choffy Grind Powder
1- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using a Mortar and Pestal. (My favorite way)
2- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using spice grinder.
3- Grind wet grinds in a food processor and then dehydrate.
**To strongly brew Choffy add 1 ½ cups Choffy to 32 oz Boiling Water brewed in the 48oz French Press for 30 minutes. Our favorite is to blend IC French Roast, Volta and Ecuador French Roast together.