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 cookies are fudgy & chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 1 tablespoon scoop. Pictured are White Chocolate Chips and Carmel Chips.
Ingredients
1 cup Butter Flavored Shortening 1 cup Unsalted Butter (softened) 1 – 3.56 oz Box of Chocolate Pudding 2 cup Brown Sugar 2 cup Granulated Sugar 1 T Vanilla 6 Eggs 1 T Salt 1 T Baking Soda 1 T Baking Powder 1 cup Cocoa Powder 4 cups Flour 30-36 oz of your favorite chips (White Chocolate Chips, Carmel Chips, Butterscotch Chips, Peanut Butter Chips and/or M&Ms)
Directions
Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, and eggs. Stir in salt, baking soda, and baking powder, cocoa powder, and flour. Stir in chips. Form in to balls and bake for 10-12 minutes.
Whisk butter in class, metal or ceramic bowl until smooth. Whisk in honey until combined. Add essential oils and whisk for 1 minute. Allow 6 or more hours for flavors to bloom. Store in airtight container.
Whisk butter in class, metal or ceramic bowl until smooth. Whisk in honey until combined. Add essential oils and whisk for 1 minute. Let sit for 30 -60 minutes and add more oils if needed. Place on wax paper and roll into a log. Roll wax paper log in plastic wrap. Allow 6 or more hours for flavors to bloom. Store in refrigerator.
Ingredients Scones 2½ cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder ½ teaspoon salt 8 tablespoons unsalted butter, grated 1 egg ¾ cup buttermilk, plus extra for brushing 1 tablespoon vanilla extract 15 drops doTERRA Wild Orange Essential Oil 1 T Orange Zest 1 cup Craisins
Orange Glaze ⅓ cup milk 2 tablespoons butter 4–5 drops doTERRA Wild Orange Essential Oil 1 cup powdered sugar
Instructions
Line baking sheets with baking paper and preheat oven to 200° C. Combine flour, salt, baking powder, and sugar in a mixing bowl. Add flour and grated butter. Combined the egg , buttermilk extract, essential oil and zest and mix—be careful not to overmix. Once all the ingredients have been combined, carefully fold in the blackberries and white chocolate chips. Pat your dough into a 2.5cm thick square on a floured surface, then cut 5cm squares. Place these squares on your baking sheets about 5cm apart, and brush the tops with buttermilk. Bake 15–18 minutes or until golden brown, rotating baking sheets halfway through. To make the Orange Glaze, add milk and butter to a small saucepan on medium heat. Cook until milk is steaming, not boiling, then remove from heat and stir in Wild Orange oil. Add powdered sugar until mixture is thin but not watery. Allow scones to cool slightly, then drizzle with glaze.
I grew up with several peach trees in our yard so fresh peach pie was a tradition. The one thing I didn’t like was how quickly the crust would go soggy. I also love cream cheese pies, so this is an amazing combination of both.
Cut butter into 1/2 inch cubes and place back into refrigerator for 15 minute.
Preheat oven to 375 degrees.
In a standing mixer add dry ingredients. Run mixer for 30 seconds to combined ingredients. Slowly add in a few peices of chilled butter until coated with the flour mixture and continue the process until all of the butter is incorporated. You want the mixture should be crumbles.
Slowly pour the ice water in until the mixture starts forming a balls but not too wet. Refrigerate for 15-30 minutes.
Roll out dough on a lightly gluten free floured surface to 1/4 inch thick. Place in pie plate. Use a fork to poke small wholes around the edges and bottom.
Line pie crust with parchment paper. (Leave some overhanging the edge of the pie crust. This allows easier removal of the weights after baking.)
Add pie weights or dried beans inside the parchment paper covering to fill the crust at least 2/3’s full. (This prevents the crust from forming bubbles in the bottom and it holds the pie crust shape as the crust.
Place an oven rack in the middle of the oven. Preheat to 375 degrees.
Bake until the crust for 15-20 minutes approximately.
Remove the parchment paper and pie weights and cook for 5-10 minutes no longer looks damp under the foil and the crust edge is golden brown. Allow completely before making filling.
Pie Filling
INGREDIENTS
8 oz Softened Cream Cheese 2 – 4 T Honey (depending on how sweet you want it.) 4 1/2 cups Diced Fresh Peaches 1 envelope Unflavored Gelatin 1/4 cup Water 1 tsp Lemon Juice 1/2 cup Boiling Water
DIRECTIONS
Combined cream cheese and honey until smooth. Spread on the bottom and sides of the crust. Refrigerate with preparing the peaches.
Cut an X on the bottom of each peach and place in a large bowl. Pour Boiling water over peaches. Let sit for 10 minutes. Prepare a separate large bowl with water and ice. After 10 minutes move peaches into the ice water.
Peel and dice peaches. Place 1/2 cup in a separate bowl.
Boil water. Dissolve gelatin in 1/4 cup water, and lemon juice. Stir in 1/2 cup of boiling water. Slowly pour over 1 1/2 cup peaches and while pureeing with a emersion blender.
Add remaining peaches in to the puree. Carefully spoon into the chilled pie shell. Pour any remaining liquid into the pie shell. Chill for 2 hours prior to eating.
You can adapt these oatmeal cookies to your favorite mix-ins. Our family likes Oatmeal Raisin, Oatmeal Butterscotch, Oatmeal Craisin with White Chocolate, or Oatmeal with Walnuts and Chocolate. Pictured are Oatmeal Butterscotch and Oatmeal Craisin with White Chocolate.
Ingredients
1 1/2 c Butter 3 cups Packed Brown Sugar 1 T Vanilla 2 T Cinnamon 4 Eggs 1/2 cups Sour Cream 1 tsp Salt 2 tsp Baking Powder 1 tsp Baking Soda 4 cups Oat Flours 5 cups Rolled Oats
3-4 cups mix-in of choice:
Chocolate Chips
White Chocolate Chips
Butterscotch Chips
Cinnamon Chips
Raisins
Craisins
Walnuts
Pecans
Directions
Preheat oven to 350. Line baking sheets with parchment paper.
Cream together butter and sugar. Mix in vanilla, cinnamon, eggs and sour cream until smooth. Stir in salt, baking powder, baking soda, flour and oats.
Stir in the mix-ins
Cookies Spread when baking so scope them on to a baking sheet 2-3 inches apart. (The ones in the picture were too close and grew together.)
Bake for 12-14 minutes. Allow to cool on the baking sheet.
This tasty tree can be used for a brunch or a dessert.
Ingredients
Cake
3/4 C Butter Softened 1 1/4 C Sugar 1 T Vanilla 3 Eggs 1 1/4 C Milk 1 C Namaste Flour 1 C Bob’s Red Mill 1 to 1 Gluten Free Flour 1/2 tsp Salt 2 1/2 tsp Baking Powder
Cinnamon Sugar
1/2 C Butter Softened 1 1/2 C Packed Brown Sugar 3 – 4 T Cinnamon (depending on preference)
Cream Cheese Filling
8 oz Cream Cheese Softened 1 Egg
Directions
Preheat oven to 350 degrees. Grease a 9 X 13 pan.
Cake – Cream together butter and sugar. Add in vanilla, eggs, and milk. Combined flours, salt, and baking powder. Fold dry ingredients into the wet ingredients.
Cinnamon Sugar – Cream together butter, brown sugar, and cinnamon.
Cream Cheese Filling – Cream together cream cheese and egg.
Pour cake batter into pan. Dollop cinnamon sugar and cream cheese over cake batter.
Swirl ingredients in the pan. Bake for 40-45 minutes.
These tasty side dishes can spice up any meal or party.
Ingredients
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
Directions
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.
Beyond Food Is Art 