I love all things pumpkin, especially in the autumn. Pumpkin Chocolate Chip Cookies are one of my favorites. These cookies are crispy on the outside and pillowy soft on the inside.
Ingredients
1 cup Butter 1 cup Brown sugar 1/2 cup Powdered sugar 1 1/2 cup sugar 2 eggs 2 cups Pumpkin 2 tsp Baking Soda 1 tsp salt 1 tsp vanilla 2 T Pumpkin pie Spice 4 1/2-5 cups flour 2 cups chocolate chips
Directions
Cream together butter & sugars. Add in eggs, pumpkin, baking soda, salt, vanilla & pumpkin pie spice and mix well. Mix in flour. Fold in chocolate chips.
In a large bowl combined oats, peanut butter powder, cocoa powder, and Choffy grinds.
In a stock pot, combined coconut oil, sugar, and Choffy. Bring to a boil and boil for 2 minutes. Turn off heat and stir in peanut butter.
Pour hot mixture over dry ingredients and combine completely.
Place scope onto parchment paper. Allow to set up for 30 minutes. Store in an airtight container.
April Fool’s Day Fun – after combining ingredients, place it into a Ziploc Bag. Cut the tip off and pipe it like Poop on to parchment paper. Allow to set up for 30 minutes. Once set up, place in paper bags and serve.
Bring coconut oil, half & half, Choffy, Monk fruit, Coco Powder, and Peanut Butter Powder to a boil.
Turn Burner off, add Peanut Butter to melt.
Measure Rolled oats, salt, protein powder, and Choffy grind into a mixing Bowl. After Peanut Butter is melted, pour it into a mixing bowl. Mix until all the dry ingredients are incorporated. With a 1/4 c scope, scope onto a tray with parchment. Let set + Enjoy!
*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.
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.
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 took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.
Ingredients
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
Directions
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.
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. 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.
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.
Beyond Food Is Art 