Author Archives: Beyond Possibilities

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.

Peanut Butter Cookies (Plus Gluten Free Option)

Ingredients

1/2 cup Unsalted Butter
1 1/2 cup Creamy Peanut Butter
2 cups Packed Brown Sugar
4 Eggs
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 cup Peanut Flour
1 cup Flour or Namaste Gluten Flour
1/2 cup Sugar (for rolling in)

Directions

Pre-heat oven to 350 degrees. Cream together butter, peanut butter, and brown sugar. Stir in eggs and vanilla. Add in baking soda, baking powder, salt, peanut flour, flour and combine completely. Roll dough into ball and roll in granulated sugar and place on cookie sheet. Using a fork make a crisscross smashing the ball to 1/4 inch thickness. Bake for 8 -10 minutes.

Cream Cheese Crumb Cake

Cream Cheese Crumb Cake

I love Cream Cheese Danish, Coffee Cakes and THIS! It can be made gluten free as well.

Ingredients

8 oz Cream Cheese
4 oz Unsalted Butter
14 oz Bisquick (Gluten Free Bisquick)
4 oz Milk
16 oz Strawberry Cream Cream
2 oz Bisquick (Gluten Free Bisquick)

Directions

Preheat oven to 350 degrees.
Grease a 9×9 cake pan. Combined Cream Cheese, Butter, 14 oz Bisquick and milk. Pour half of the crust mixture into the pan. Evenly spread Strawberry cream cheese over the crust. Add 2 oz of Bisquick into the remaining crust to create a crumble. Sprinkle Crumble mixture evenly over the cream cheese mixture.
Bake for 20-30 minutes until lightly golden brown. 
Cut into 9 pieces. You may want to serve with a glaze.

Crumb Cake Steps
Crumb Cake Serving

Cream Cheese Glaze

4 oz Cream Cheese
2 T Unsalted Butter
1/2 cup Whipping Cream
1 T Pure Vanilla or 1 tsp Almond Extract
1 cup Powdered Sugars
*optional food coloring
Whip together with mixer.

Simple Glaze

1 T Unsalted Butter
1 T Milk
1/2 tsp Vanilla
1 cup Powdered Sugar
*optional food coloring
Whip together with mixer

Gluten Free Cheddar Garlic Biscuits

Gluten Free Cheddar Garlic Biscuits

You won’t know these are gluten free. These cheesy biscuits are a family favorite.

Ingredients:

1 cup Tapioca Flour
1 cup Namaste Gluten Free Flour
1/4 tsp Salt
1/2 cup Crisco 
1 cup Sour Cream 
1T Baking Powder
1 1/4 cup Cheddar Cheese
1/4 tsp Johnny’s Garlic Salt 
1 tsp Water

Garlic Butter:

1 T Johnny’s Garlic Salt 
1/4 cup Melted butter 

Directions:

Preheat oven to 425. Cut shortening into dry ingredients. Stir in cheddar cheese.  Fold in sour cream and water.  Bake 14-17 minutes. while cooking make the garlic butter. Once out of the oven baste each of the biscuits evenly with garlic butter. Enjoy!

Infused Stir Sticks

Infused Stir Sticks

I love hot cocoa and Choffy and infusing them with essential oils is amazing. Infusing chocolates with essential oils is a fun way to change it up.

Ingredients

8 – 15 drops Essential Oils (see recommendations below)
6 oz Chocolate (White Chocolate, Almond Bark, Candy Melt)
Paper Sucker sticks

DirectionsMelt chocolate on half power for 1 1/2 minutes and stir. Continue on half power 30 seconds at a time until chocolate is melted.

Add in essential oils to taste.

Coat sticks with chocolate multiple times. Allow to set. Package each flavor separately.

Recommendations:

10-15 drops Wild Orange

7 drops Spearmint, 7 drops Peppermint

6 drops OnGuard, 2 drops Cinnamon

4 drops Cinnamon, 2 drops Clove

6 drops Wild Orange, 2 drops Cinnamon

Over Night Wild Orange Coconut Chia Pudding

Over Night Wild Orange Coconut Chia Pudding

We enjoy this pudding for breakfast or a snack.

Ingredients

15 oz Can Coconut Milk
1/2 Cup Cocconut Milk
10-15 Drops doTerra Wild Orange Essential Oil
6 T Chia Seeds
6 T Shredded Coconut

Direction

In a glass, ceramic or metal bowl combined coconut milk and essential oil. Stir in chai seeds. Cover and place in the refrigerator over night. Divide into 2-4 serving and top with shredded coconut.

Over Night Wild Orange Coconut Chai Pudding

 

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread (with Gluten Free Variation)

My Grandma would always make chocolate zucchini bread in the fall. We made a few adjustments as well as made a gluten free variation for my daughter to enjoy.

Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
2 Cups Flour
1 Cup Mini Chocolate Chips

Gluten Free Ingredients

3 Eggs
2 Cups Brown Sugar
1 Cup Oil
2 Cups Grated Zucchini
2 tsp Vanilla
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 1/4 Cups Namaste Flour Blend
1 1/4 Cups Tapioca Flour
1 Cup Mini Chocolate Chips

Directions

Pre-heat oven to 375. Cream together eggs, sugar, and oil. Stir in zucchini and vanilla. Fold in coco, baking soda, salt, cinnamon, and flour. Stir in chocolate chips. Pour in to greased bread pans. Makes 2 large loaves or 5-6 small loaves.

Tropical Chocolate Muffins

Tropical Chocolate Muffins

These tasty muffins can be made gluten free with certified gluten free oats.

Ingredients

2 cups Bananas
1/2 cup Shortening
1 cup Sugar
2 Eggs
2 1/2 cups Oat Flour
1 cup Oats
1 cup Decanted Coconut
2  tsp Baking Powder
1 tsp Baking Soda
1 cup Chocolate Chips

Directions

Pre-heat oven to 400 degrees.

Smash the bananas and cream together with shortening and sugar. Stir eggs. In a separate bowl combined all dry ingredients. Fold dry ingredients into the wet ingredients. Scoop into muffin tins. Makes 24 muffins. Bake for 20 -30 minutes.

Muffins

MuffinsMuffins

Zucchini Goat Cheese Quiche

Zucchini Goat Cheese Quiche

This time of year there is zucchini everywhere. This is the perfect change up. We double it for my family. It is perfect for Breakfast, Brunch, or dinner. You can also change it up by adding mushrooms and onions.

NOTE: If you use yellow zucchini the skin is tougher and must bee peeled. And you will want to remove the seeds.

Ingredients

3 cups Zucchini
4 oz Goat Cheese Crumbs
6 oz Cream Cheese
3/4 cup Whipping Cream
1 cfup Shredded Cheese
8 Eggs

Directions

Preheat the oven to 400 degrees. Cut zucchini into bite-size pieces. Layer half of the zucchini in a 9×9 pan. Evenly cover with goat cheese and top with remaining zucchini.

Zucchini Layers

In a mixing bowl cream together cream cheese, whipping cream and shredded cheese until the cream cheese is well incorporated. Add one egg at a time mixing well.

Egg Mixture

Poor egg mixture over zucchini. Bake for 30-45 minutes. Make sure the quiche is not completely cooked. It should not wiggle when you move the pan and a toothpick come out clean.

Zucchini Quiche

Carameletes

Carameletes

I love gooey caramel cookie bars. These are a family favorite

Ingredients

1 cup Softened Unsalted Butter
1 cup Sugar
2 cups Flour
11 oz bag KRAFT Caramel Bits 
12 oz bag Mini Chocolate Chips
14 oz Sweet Condensed Milk

Directions

Preheat oven to 350. Cream together butter and sugar. Add in Flour. Press into the bottom of 9X13 pan. Cover with caramels and chocolate chips. Drizzle sweet condensed milk over the top and bake for 15 minutes. Cool for at least 15 minutes before cutting into bars.

Cheeseball

Cheeseball

Cheese-ball Base

1-8oz package Cream Cheese (at room temp)
1/2 cup Shredded Cheese
2 T Dried Onion Flakes
2 tsp Garlic

Variation 1
1 toothpick dip doTerra Basil*
1 toothpick dip doTerra Thyme*
1 toothpick dip doTerra Rosemary*
(optional) 2 T Bacon Bits or finally diced ham

Variation 2
1 drop doTerra Dill*
1 toothpick dip doTerra Thyme*
(optional) 2 T Bacon Bits or finally diced ham

Directions

Add Cream cheese to a class or metal bowl. Add desired Essential Oils to Cream Cheese, then add remaining ingredients and stir completely. Cover bowl and refrigerate for at least 24 hours before severing. DO NOT WRAP IN PLASTIC WRAP. Serve on right from the bowl or on a glass or ceramic plate.

*Toothpick method

 

1 toothpick dip =  dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor