Category Archives: Essential Oils

White Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

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These cookies are perfect for holiday parties and cookie exchanges. These also work out beautifully with GF flour.

Ingredients

1 cup Butter 
1/2 cup Shortening 
2 cup Sugar
1 tsp Vanilla 
10 drops doTERRA Peppermint
4 Eggs 
1 tsp Salt
1 1/2 tsp Baking Soda 
1 1/2 tsp Baking Powder 
4 cups Flour (For Gluten Free Mix 1 1/2 cups Namaste Flour and 1 1/2 cups Bob’s Red Mill 1 to 1 Flour)
8 oz White Chocolate Chips 
10 oz Crusted Candy Cane

Directions

Preheat oven to 350 degrees.

Cream together butter, shortening, and sugar

Stir in vanilla, peppermint, eggs, salt, baking soda, and baking powder.

Stir in Flour. Mix in white chocolate and crusted candy cane.

Scope out on to parchment lined baking sheet. Bake at for 8 to 10 minutes. Allow to cool for 2 minutes on cookie sheet then finish cooling on a wire rack.

doTERRA Gingerbread Cookies

Gingerbread Cookies

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These delicious Gingerbread Cookies will be a huge hit during your next holiday event.  These cookies are gluten-free, sugar-free, and vegan, so you can happily offer them to your friends and family who have diet restrictions. Plus, they taste great and can be enjoyed by all. 


Ingredients
1 ⅓ cup buckwheat flour
⅔ cup tapioca flour
⅔ cup sorghum flour
1 tablespoon chia seed meal
1 tablespoon flax seed meal
⅓ cup of coconut palm sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg
2 drops Cinnamon Bark oil
2 drops Ginger oil
2 drops Clove oil
½ cup coconut oil
¼ cup unsweetened applesauce
3 tablespoons water
3 tablespoons molasses
1 teaspoon apple cider vinegar
45 drops liquid-Stevia

Instructions

  1. Preheat oven to 350° F
  2. Combine dry ingredients in bowl and whisk.
  3. Combine wet ingredients in bowl and mix until well combined.
  4. Add essential oils.
  5. Add dry ingredients to wet ingredients on slow speed until combined.
  6. Put a small handful of buckwheat flour onto clean surface and place dough on top.
  7. Roll until ¼–½ inch thick.
  8. Take cookie cutter and cut out shapes.
  9. Place cutouts onto cookie sheet.
  10. Bake for 12–15 minutes or until done. Remove from oven and let cool.
  11. Top with icing if desired.
Butter Mints

Old Fashioned Butter Mint

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I love butter mints. Most call for Peppermint extract. This recipe uses doTERRA CPTG Essential Oil which is safe for internal use. Learn more about cooking with Essential Oils here.

Ingredients

  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted (plus extra for dusting)
  • 1–2 tablespoons heavy cream or milk
  • 10-15 drops doTERRA Essential Oil (Peppermint, Supermint, Wild Orange, or Madagascar Vanilla)
  • Pinch of salt (optional)
  • Food coloring (optional, gel recommended for vibrant colors) 

Instructions

  1. Cream the butter: In a large mixing bowl, beat the softened butter until it is smooth and creamy.
  2. Mix in flavorings: Add the heavy cream, essential oil, and salt (if using), mixing until fully combined.
  3. Add sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until a thick, smooth, and pliable dough forms. The consistency should resemble playdough. If the dough is too dry, add a few drops of heavy cream; if too sticky, add a tablespoon of powdered sugar.
  4. Color the dough (optional): If using food coloring, divide the dough into separate portions for different colors. Knead a few drops of gel food coloring into each portion until the color is evenly distributed.
  5. Shape the mints: On a surface lightly dusted with powdered sugar, roll small portions of the dough into ropes about ½ inch thick. Use a sharp knife or bench scraper to cut the ropes into small, bite-sized pieces.
  6. Dry the mints: Arrange the cut pieces in a single layer on a baking sheet lined with parchment or wax paper, ensuring they do not touch.
  7. Set the mints: Allow the mints to air-dry, uncovered, at room temperature for 24 to 72 hours. The outside should become firm while the inside remains soft and creamy.
  8. Store: Once dried, transfer the mints to an airtight container. Layer the mints between sheets of parchment paper and store them in a cool, dry place for up to a month. May be stored in the refrigerator up to 3 months.
Packed Christmas Crunch

Chocolate SuperMint Christmas Crunch

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Perfect for Holiday Parties and/or gifts for friends and family.

Ingredients

1 Box Rice Chex
1 Box Corn Chex
1 Box Honey Nut Chex
12-15 Cups Popcorn
16 oz Red Candy Melts
16 oz Green Candy Melts
24 oz Semi-Sweet Chocolate Chips
30-40 drops doTERRA SuperMint*

Directions

Lay parchment paper out on counter.

Microwave red candy melts for 3 minutes on half power, stirring half way through. Coat popcorn with melted candy.

Spread out over parchment paper. Cover with any remaining popcorn not covered in candy melts. Cover with Rice Chex.

Microwave green candy melts for 3 minutes on half power, stirring half way through. Coat Corn Chex with melted candy. Spread over the Rice Chex layer.

Cover with Honey Nut Chex. Stir all of the layers together.

Microwave chocolate chips for 2 minutes on half power, stir. Microwave for 30 seconds and stir. Repeat last step until completely melted. Stir in doTERRA SuperMint. Drizzle over the mix.

Package for sharing or store in an airtight container.

Allow to sit out util chocolate is solid. Mix together and bag or put in p*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Do not substitute with any other Essential Oil. doTERRA SuperMint has the supplemental nutrition facts for internal use.

Compound Butter With Essential Oils

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This recipe is a basic guide. You can play around with your own flavor profiles.

Madagascar Vanilla Wild Orange Honey Butter

1 cup Unsalted Butter
1/4 cup Raw Honey
3 – 4 drops doTERRA Madagascar Vanilla
8 – 10 drops doTERRA Wild Orange

Directions

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.

Sage Rosemary Thyme Compound Butter

1 cup Salted Butter
2 – 6 toothpick swirls doTERRA Spanish Sage
2 – 6 toothpick swirls doTERRA Rosemary
2 – 6 toothpick swirls doTERRA Thyme

Directions

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.

Lemon Sour Cream Pie

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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 C Water
2 Eggs Beaten
1 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.

Refrigerate for 2 or more hours before server.

https://beyondfoodisart.com/

Gluten Free Lemon Poppy Seed Muffins

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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.

Ingredients

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

Direction

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.

Optional:

Drizzle with Lemon glaze.

Lemon Drizzle

1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar

Combined together until smooth.

Infused Stir Sticks

Infused Stir Sticks

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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

Wild Orange Fruit Dip with OnGuard Apples

Wild Orange Fruit Dip & OnGuard Apples

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This is great as a fruit dip. We love it with OnGuard Apples! It is also wonderful as a frosting on cake.

Fruit Dip Ingredients

8 oz Cream Cheese
2 T Honey
4-8 Drops of doTerra Citrus Oil of choice
8 oz Whipping Cream

Directions

Whip together Cream Cheese & Honey. Add Essential Oils and whip. Slowly add in Whipping Cream while whipping until it forms stiff peaks.

OnGuard Apple Ingredients

Apples of choice
drop of OnGuard Essential Oil for every large apple or 2 medium apples
1 drop of Lemon Essential Oil for every large apple or 2 medium apples
1 tsp of Lemon Juice for every large apple or 2 medium apples
1/2 cup of water for every large apple or 2 medium apples

Directions

Fill bowl with enough water for the number of apples you are slicing. To the water, add essential oils and lemon juice. Slice apples and place in water. Allow to sit for 10-15 minutes before removing onto towel lined plate, patting to remove excess water. Enjoy right away or store safely until ready to eat.

 

Low Carb Lemon Poppy Seed Muffins

Low Carb Lemon Poppy Seed Muffins

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As I have upgraded my eating habits there are some food I really miss. Muffins has been one of them. The fluffy crumbly texture is exactly what I was craving.

Ingredients

1 1/2 Cups Almond Flour
1/4 tsp Salt
1 T Baking Powder
2 T Poppy Seeds
2 Eggs
1/2 Cup Sour Cream
2 T Lemon Juice
20 drop doTerra Lemon Essential Oil
4 T Butter (melted)
1/2 Cup Cream Cheese
1 T Coconut Sugar

Directions

Preheat the oven to 450 degrees.

Combined flour, salt, baking powder, and poppy seeds together in a glass bowl.

Combine  eggs, sour cream, lemon juice, essential oil, butter, cream cheese, and coconut sugar together in a glass bowl.

Mix dry and wet ingredients together well.

Spray your pan with nonstick cooking spray.  I used a muffin tin, but you can use any pan you choose.  Take a drop a dollop of biscuit batter into each cup of  your pan.

Low Carb Lemon Poppy Seed Muffins

Cook for about 10 to 13 minutes.

Low Carb Lemon Poppy Seed Muffins