Tag Archives: Cooking with Essential Oils

Gluten Free Lemon Squares

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Lemon Squares are a family favorite. These are amazing whether you are gluten free or not.

Ingredients

1 1/2 cups Butter (softened)
1 1/2 cups Powder Sugar
1 1/2 cups Cornstarch
1 1/2 cups Gluten Free Flour

Directions

Preheat oven to 350 degrees. Line 9×13 pan with parchment paper.

With a fork or pastry cutter combined all ingredients into crumbles.

Press crumbles into the lined pan.

Bake for 10 minutes

Ingredients

1 1/2 cups Sugars
1/2 cup Powder Sugar
1/2 cup Cornstarch
1 1/2 tsp Baking Powder

3/4 cup Lemon Juice
25 drops doTERRA Lemon Essential Oil
6 Eggs

Directions

Combined dry ingredients into a glass or metal bowl.

Beat wet ingredients into a glass or metal bowl.

Combined together wet ingredients into the dry ingredients.

Pour over crust and bake for 20 minutes.

Glaze Ingredients

4 T Butter
4 T Heavy Whipping Cream
1 T Vanilla or 20 drops doTERRA Lemon Essential Oil
2 1/2 cups Powdered Sugar

Directions

Melt butter. Stir in whipping cream and flavoring. Stir in powdered sugar 1/2 cup at a time.

Pour glaze over hot squares after removing from the oven.

Allow to cool completely before cutting into squares.

Can be served at room temperature or chilled.

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 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.

Refrigerate for 2 or more hours before server.

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.

Cheeseball

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Cheese-ball Base

1-8oz package Cream Cheese (at room temp)
1/2 cup Shredded Cheese
2 T Dried Onion Flakes
2 tsp Garlic

Variation 1
1 toothpick dip doTerra Basil*
1 toothpick dip doTerra Thyme*
1 toothpick dip doTerra Rosemary*
(optional) 2 T Bacon Bits or finally diced ham

Variation 2
1 drop doTerra Dill*
1 toothpick dip doTerra Thyme*
(optional) 2 T Bacon Bits or finally diced ham

Directions

Add Cream cheese to a class or metal bowl. Add desired Essential Oils to Cream Cheese, then add remaining ingredients and stir completely. Cover bowl and refrigerate for at least 24 hours before severing. DO NOT WRAP IN PLASTIC WRAP. Serve on right from the bowl or on a glass or ceramic plate.

*Toothpick method

1 toothpick dip = dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor

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 Sweet Rolls

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I am a diabetic so I am always looking for ways to enjoy food without raising my glucose levels. I was introduced to low-carb mozzarella dough recipes. The first try was a little dry. So I continued to play around with it. My kids wanted me to try sweet rolls. The second try was amazing!!!

Dough Ingredients

4 cups Shredded Mozzarella Cheese
4 oz Cream Cheese
1 1/2 cups Almond Flour
2 Eggs

Cinnamon Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
2 T Cinnamon

Orange Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
1/2 tsp McCormick Valencia Orange Peel
15 drops doTerra Wild Orange Essential Oil

Frosting Ingredients

4 oz Cream Cheese
1 T Unsalted Butter
1 T Truvia One Sugar Blend or Coconut Sugar

Directions

Preheat oven to 425F.

Mix together filling ingredients of choice and set aside.

Mix Frosting ingredients together and set aside.

Combined cheese and almond flour. Microwave on high for 1 minute. Stir return to the microwave for 1 minute. Add Egg and incorporate completely. Place between 2 pieces of baking parchment paper and roll out into a rectangle. Remove the top baking paper/parchment. (If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.) Spread filling over the dough and roll. Slice into 8 pieces and place in a greased 9×9 baking pan. Bake for 12 to 15 minutes until golden brown. Spread with frosting while warm.

Star Anise Wild Orange Shortbread Cookies

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Joseph’s family traditionally had Walkers Shortbread for Christmas. Our kids look forward to them every year.

When I was in High School I had a friend who traditionally made Shortbread in November for Christmas, so I have always been intimidated to try it. I can’t believe I didn’t research it until now.

Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread is Scotland’s largest food exporter.

According to The History of Scottish Shortbread – Historic UK, “The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.”

After researching I decided to play around and the results are a pleasant twist.

Ingredients

1 lb Unsalted Butter Softened
1 12/ cups Powdered Sugar
10-15 drops doTerra Wild Orange Essential Oil (1 tsp Orange LorAnn Candy Oil)
4-5 drops doTerra Star Anise Essential Oil (1/4 tsp Anise LorAnn Candy Oil)
5 1/2 cups All-Purpose Flour

Directions

Preheat the oven to 325 degrees. Cream together butter, powdered sugar, and oils. Add in flour 1/2 cup at a time. The last cup and 1/2 you will need to knead in by hand.

Dust a pastry sheet with powder sugar. Roll out dough to 1/4 inch thick.

Cut out dough. Traditionally it is cut in circles, rectangles, or squares. You may poke holes with a fork for decoration. Bake for 15-20 minutes until golden brown on the edges.

Easy Peppermint Bark

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I love chocolate! Dark Chocolate, Semi-Semi Chocolate, Milk Chocolate, Brewed Chocolate aka Choffy, and White Chocolate. (Yes, I know it’s not REALLY Chocolate) I also really like Mint Chocolate which is where Peppermint Bark fits in. The funny thing about it is that I only think about Peppermint Bark at Christmas because that is when you can get Candy Canes.

Ingredients

14 oz Hershey’s Special Dark
12 oz Dark Chocolate Chips
8 to 12 drops doTerra Peppermint Essential Oil
24 oz White Chocolate Chips
1 1/2 cups Crushed Candy Canes (I use my food processor or blender)

Directions

Lay out a large piece of aluminium foil on a large sheet pan or 2 cookie sheets. In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the dark chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in peppermint essential oil. (12 drops for a very strong flavor. I usually do 10 drops.)

Spread evenly on to the aluminium foil. Place in the

In a microwave safe glass or ceramic bowl melt the dark chocolate on half power in the microwave melt the white chocolate for 2 minutes and stir. Return to the microwave on half power for 1 minute and stir. Repeat until smooth. Stir in 3/4 cup of peppermint candy cane pieces.

Carefully drizzly over the chocolate layer as evenly as possible and smooth out evenly. Sprinkle remaining peppermint candy cane pieces over the white chocolate evenly.

Allow to harden completely before breaking up in to pieces.

Ham and Herb Cheese Ball

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I love a good cheese ball for an appetizer. This is one of my favorites, but I think it’s because it is my own creation. 😉 Serve with your favorite cracker or as a spread on your favorite meat sandwich.

Ingredients

8 oz Mascarpone Cheese
8 oz Cream Cheese
1 -2 tooth picks of doTerra Dill Essential Oil
1-2 tooth picks of doTerra Basil Essential Oil
pinch of Salt
1/2 tsp Minced Garlic
2 tsp Chopped Green Onion
4 Slices Deli Ham Chopped (I love using Black Forest)

Directions

In a glass or metal bowl mix mascarpone cheese and cream cheese until smooth. Add essential oil* and salt. Fold in remaining ingredients. Form into a ball and return to the bowl. Cover bowl and refrigerate for at least 24 hours before severing. DO NOT WRAP IN PLASTIC WRAP. Serve on right from the bowl or on a glass or ceramic plate.

*Toothpick method

Easy Pumpkin Chocolate Chip Cookies

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I have always enjoyed Pumpkin Chocolate Chip Cookies. These are so simple to stir up that anyone can do it.

Ingredients

13 oz of Pumpkin Puree
2 Eggs
2 drops doTerra Cinnamon Bark
1 drops doTerra Clove
1 Box Spice Cake Mix
12 oz Semi-Sweet Chocolate Chips

Directions

Preheat oven to 350 degrees. Stir together Pumpkin Puree and Eggs. Add in Cinnamon Bark and Clove Essential Oils. Stir in cake mix. Stir in chocolate chips. Scoop cookies on to a cookie sheet lined with parchment paper. Bake for 10 – 15 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.