Tag Archives: Cooking with Essential Oils

Low Carb Sweet Rolls

Low Carb Sweet Rolls

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


Preheat oven to 425F.

Mix together filling ingredients of choice and set aside.

Mix Frosting ingredients together and set aside.

Low Carb Frosting

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

Star Anise Wild Orange Shortbread Cookies

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.


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


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.

Mixing Shortbread

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

Rolling out shortbread

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.

Short Bread Baking

Easy Peppermint Bark

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.


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)


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

Ham and Herb Cheese Ball

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.


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)


Mix mascarpone cheese and cream cheese until smooth. Add  essential oil and salt. Fold in remaining ingredients. Form into a ball and cover with plastic wrap. Refrigerate for 12 – 24 hours before serving.

Roll into a ball

Easy Pumpkin Chocolate Chip Cookies

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


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


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.

Pumpkin Squares

I love pumpkin pie, pumpkin cookies, pumpkin fudge, and these tasty pumpkin squares!


1 (13 oz) can of Evaporated Milk
1 (13 oz) can of Pumpkin Puree
3 Eggs
1/2 tsp Salt
1 cup Sugar
1 tsp Pumpkin Pie Spice
2 drops doTerra OnGuard
2 drops doTerra Cinnamon Bark
1 drop doTerra Clove

1 Yellow Cake Mix
3/4 cup Butter


Combine first 9 ingredients in a mixing bowl. Pour into a 11×13 jelly roll pan.

Sprinkle dry cake mix evenly over the the top.

Slice the butter and evenly distribute over the cake mix.

Bake at 350 for 30 minutes.

Serve warm or cold topped with Whipping Cream.


Chocolate Pumpkin Fudge

For over 18 years I have formulated over 30 fudge recipes. I sell fudge for Easter, Thanksgiving and Christmas. This is the first time I have shared any of my fudge recipes. You must have a scale and weigh the ingredients when making fudge.


12 oz Semi Sweet Chocolate
3 oz Miniature Marshmallows

1 lb 12 oz White Chocolate Chips (Don’t Substitute Vanilla Baking Chips. It must be true White Chocolate Chips)
6 oz Miniature Marshmallows

1/4 cup Butter
13 oz Pumpkin Puree
1 can Evaporated Milk
5 cups Sugar

1 T Pumpkin Pie Spice
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove


Line a large casserole dish (at least 15 x 10) with aluminum foil and grease lightly. In a medium mixing bowl add semi sweet chocolate and 3 oz marshmallows. In a large mixing bowl add white chocolate and 6 oz marshmallows. In a heavy stock pot add butter, pumpkin, evaporated milk and sugar. Cook over medium heat until boiling. Stir continuously. Boil for 7 minutes. Remove from heat and stir in pumpkin pie spice, and oils. Pour 1/3 of the mixture into the semi sweet chocolate bowl and the remaining 2/3 into the white chocolate bowl. Stir until smooth.  Pour white chocolate mixture into the pan. Drop the chocolate mixture over the top as pictured. Use a knife to swirl the chocolate and white chocolate mixtures together. Allow to cool for 2 hours before covering. Place in refrigerate for 1-2 hours before cutting. It can be store in the refrigerate in a air tight container for up to 3 months.