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.
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.
This is a family favorite for Thanksgiving and other special occasions.
Sour Cream Layer Ingredients
3/4 C Sugar 3 T Cornstarch 1/4 tsp Salt 2 Eggs Beaten 1 1/2 coup Sour Cream 2 T Lemon Juice
Sour Cream Layer Directions
In a double boiler; blend sugar, cornstarch & salt. In a small bowl combine eggs, sour cream, & lemon juice. Set over hot, not boiling water, stir frequently until thick. Pour into pre-baked pie crust.
Lemon Layer Ingredients
1 1/2 C Sugar 1/3 C Cornstarch 1 1/2 C Water 2 Eggs Beaten 1/2 C Lemon Juice 20 drops Lemon Essential Oil 4 T Butter
Lemon Layer Directions
Combine sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens. Add 1/3 of mixture to the eggs. Mix well and return to saucepan. Cook for 2 minutes. Stir in lemon juice and butter. Spoon over sour cream layer.
I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.
3 Eggs 1 cup Brown Sugar 1 cup Sugar 1 1/4 cup Grapeseed or Avocado Oil 2 cup Grated Zucchini 1 T Vanilla 1 tsp Baking Soda 1/2 tsp Baking Powder 1 tsp Salt 1/2 cup Cocoa Powder 2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend 12 oz Mini Chocolate Chips
Preheat oven to 375.
Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.
Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.
Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.
I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.
3/4 cup Coconut Flour 1 tsp Baking Soda 2 T Poppy Seeds 1/4 cup Sour Cream 1/3 cup Oil (Avocado or Grapeseed) 4 Large Eggs 3 T Lemon Juice 30 drops doTERRA Lemon Oil
In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.
In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.
Preheat oven to 350 degrees.
Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.
Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Drizzle with Lemon glaze.
1 T Unsalted Butter melted 2 T Lemon Juice 1/2 cup Powdered Sugar
Skin it. If the skin is still on the belly, remove it and use it to make cracklins. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat. You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won’t like the texture. Removing the skin can be tricky. Sometimes you can grip a corner with your fingers and run a knife under the skin to peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.
Cure it. Pour everything except the meat into a zipper bag large enough to hold the belly. A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. If the belly is thicker than 1.5″ check the calculator here. The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters!
Fire up. If you are using a grill, set up for 2-zone cooking or fire up your smoker.
Cook. Smoke over indirect heat at 225°F until the internal temp is 150°F, about 2 hours. You can use any wood you like. Hickory is the tried and true. I’m partial to cherry and applewood. After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you’ll love it all the same. Just wait til you cook up an inside slice!
Cool. Now let it cool on a plate in the fridge. Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it. Try some thin and some thick slices. You can also cut bacon in cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts.
Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Do not wrap in foil alone because it can react with the salt.
Slice. Slice it across the grain. For evenly thick slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8″ wide across the grain to make sure my thin 9″ knife and frying pan fit. If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.
Cook. When you are hungry, cook it just like you do store bought bacon. Or make candied bacon like in this video.
Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful. Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease.
About the pork belly. Look for pork belly that has about a 1:1 ratio of muscle to fat. The muscle should be pink and the fat creamy white. My favorite bacon is made from the layers of fat and meat that lie on top of the spare ribs, called “side bacon” or “streaky bacon”. It can be about 1:1 or 1:2 with more meat, depending on the breed of hog, age of the hog, feed, and other variables. When shopping, ask your butcher to order some fresh, unfrozen, raw side or belly bacon slab, unsliced. It should be about 1 1/2″ thick and 6 to 8″ wide across the grain to make slicing easy and to make sure it fits in the frying pan. It should look like the picture shown here. Make sure you explain that you want raw bacon, not cured, and definitely not sliced. Ask your butcher to remove the skin but save it for you so you can make cracklins. You can freeze the skin until you are ready to make the cracklins. If you got sliced belly by mistake, marinate it in your favorite marinade, grill it in idividual slices, fast, or adapt this recipe for pork belly. An Asian marinade like teriyaki/huli huli is great. But don’t try to cure sliced pork belly.As soon as you get your slab home, start the cure because raw pork fat does not age gracefully. It gets rancid and smells funky in only 5 to 6 days. That’s a flavor beloved in many European and Asian countries, but not so much in the U.S.If you want to have fun, order pork jowl instead, which tends to be 40 to 60% muscle. It is called guanciale in Italy and is standard in carbonara. About the Prague Powder. Commodity grocery store bacon uses Prague Powder #2 which has a blend of salt, sodium nitrite, and sodium nitrate. It is often injected with the cure and sprayed with liquid smoke. The cured belly goes into the smoker at 100°F for 30 minutes, then the temperature is reduced, after drying, to between 80 and 90°F. That low, or cold, temperature is maintained for about six hours. The result is a raw cured meat that must be cooked before eating, and cooking it long enough can produce really crispy, bacon.This old fashioned recipe calls for Prague Powder #1 only and smoking at 225°F. That cooks and pasteurizes the meat and makes it safe to eat right off the smoker. I do not recommend cold smoking at home. Yes, I know your Ukrainian neighbor cold smokes his bacon the way his Papa taught him, but he is playing Russian roulette, especially with today’s meat supply. Click here for more on cold smoking and why I do not recommend it. After smoking it will not get as hard and crispy as commercial cold smoked bacon with nitrates. Of course, if you are like me, you don’t want your bacon crumbly, so this is not a problem.A note about saltiness. Occasionally we get a reader saying it is too salty. Occasionally we get a reader who says it is not salty enough. We have learned that saltiness is a matter of personal preference. Make the recipe the way I like it and if you feel salt needs an adjustment, then add or subtract the Morton coarse kosher salt, not the Prague Powder #1.Optional. Make your first batch according to this recipe. For your second batch, if you wish you can add fresh garlic or dried garlic, citrus zest, herbs such as thyme, bay leaf powder, celery seed, chile pepper, fennel, or coriander. Or try my Maple bacon or Asian Bacon, linked at the top of the page.