These cookies are crispy and chewy. They make a large batch of 6 – 9 dozen depending on the size ball you make. I use a 1 tablespoon scoop.
Ingredients
1 cup Butter Flavored Shortening 1 cup Unsalted Butter (softened) 1 – 3.56 oz Box of White Chocolate Pudding 2 cup Brown Sugar 2 cup Granulated Sugar 2 tsp Vanilla 35 drops doTERRA Wild Orange 6 Eggs 1 T Salt 1 T Baking Soda 1 T Baking Powder 5-6 cups Flour (Or Gluten Free Flour) 36 oz Baking Chips (White Chocolate, Milk Chocolate, Semi-Sweet)
Directions
Preheat oven to 350 degrees. Cream together shortening, butter, pudding, and sugars. Stir in vanilla, wild orange, and eggs. Stir in salt, baking soda, and baking powder. Stir in flour. Stir in chocolate chips. Form in to balls and bake for 10-12 minutes.
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.
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.
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.
Beyond Food Is Art 