Tag Archives: Cooking with Essential Oils

White Chocolate Lemonade Cookies

I love Lemon flavored desserts, so I decided to create a cookie. It has become a favorite of family and friends.


1 cup Butter
2 cups Sugar
3 Eggs
1/4 cup Sour Cream
2 tsp Lemon Juice
25 drops doTerra Lemon Essential Oil
1/4 cup Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
4 cups Flour
1 12 oz Bag White Chocolate Chips


Pre-heat oven to 375 degrees. Cream together butter and sugar, Stir in eggs, sour cream, lemon juice, and lemon essential oil. Sift together dry ingredients and mix into wet ingredients. Stir in White Chocolate Chips. Bake for 8 – 10 minutes.


Citrus Popcorn

I grew up with my mom making candied and caramel popcorn for picnics and summer holidays. As I have gotten older I still crave them, but often find them too sweet. I created this recipe to meet my craving with out being overly sweet.


1 Bag Popcorn Kernels – 36 cups of popped popcorn
1 14oz Bag  Yellow Candy Melts
1 14oz Bag  Orange Candy Melts
1 14oz Bag  Green Candy Melts
50 Drops doTerra Lemon Essential Oil
40 Drops doTerra Wild Orange Essential Oil
40 Drops doTerra Lime Essential Oil


Air pop 12 cups of popcorn for each color/flavor place in large bowl. In a glass or ceramic microwave safe bowl melt one color of candy melts at a time on half power for 2 minutes. Stir and return to the microwave on half power for an addition 1-2 minutes until melted. Add the essential oil and Stir. Lemon in yellow. Wild Orange in orange. Lime in green. Pour candy melts over the 12 cups of popcorn and stir until all of the popcorn is coated. Pour out on to waxed paper. Repeat for the next to colors. Allow 20 – 30 minutes for the candy melt to set. Combined all three flavors together. 

Clearly this is a VERY LARGE batch. You can make one flavor rather than all three our you can divide the batch as follows:

1/2 Bag Popcorn Kernels – 9 cups of popped popcorn (3 cups per flavor)
3.5oz  Yellow Candy Melts
3.5 oz Orange Candy Melts
3.5 oz  Green Candy Melts
13 Drops doTerra Lemon Essential Oil
10 Drops doTerra Wild Orange Essential Oil
10 Drops doTerra Lime Essential Oil

Favorite Sugar Cookies

I LOVE Sugar Cookies. Growing up my grandmother’s recipe was the one we used and it was my favorite. But I realized it was my favorite because it was the one I had the most. As time has gone on I have have cookies from several other places. I would find thinks I liked also things I didn’t. The text would be good but it lacked flavor. The cookie was good but I didn’t like the frosting. So for the last couple of years I have played around with recipes for myself. I have finally nailed it. We found that this cookies are best 2 to 3 days after making them. It gives the frosting and cookie to become one amazing flavor.


2 Cups Unsalted Butter
2 Cups Granulated White Sugar
1/2 Cup Whipping Cream
2 Eggs
2 tsp Pure Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 tsp Salt
5 – 6 Cups Flour


Preheat oven to 350 degrees. Cream together butter and sugar. Whip together whipping cream, eggs, vanilla, almond extract, baking powder and salt. Cream together the two mixtures together until smooth. Stir in flour 1/2 cup at a time. You want the mixture to be think but not dry.

DO NOT CHILL DOUGH. Divide into workable batch (2 to 4). Roll out on to floured surface to 1/4 inch think. Cut out with cookie cutters. Bake for 6 to 8 minutes.

Frosting Ingredients

1/2 cup Unsalted Butter Softened
8 oz Cream Cheese Softened
25-30 doTerra Lemon or doTerra Wild Orange Essential Oil
1 1/2 – 2 lbs Confection Sugar.


In a mixer whip together butter and cream cheese. Mix in vanilla. Gradually add in powdered sugar to desired consistency.

Sweet & Spicy Apple Bars

I love playing with recipes. Several years ago we went to Gardener Village in West Jordan, Utah and one of the shops had Carmel Apple Bars. This is a play off of that bar. The sweet is the caramel sauce and the spicy is the cinnamon and clove essential oil. There is a tart note that  comes for the Granny Smith Apple. This is a playful and tasty dessert.


1 1/2 cups Unsalted Butter
1 1/2 cups Sugar
4 cups Flour

Combine sugar and flour in bowl. Cut in butter with a fork until crumbly. Press 3/4 of the mixture into a cookie sheet.  Preheat oven to 350 degrees.


1/2 cup Water
1 cup Brown Sugar
2-3 drops doTerra Cinnamon
1-2 drops doTerra Clove Bud
6 Granny Smith Apples (approximately 3 cups)

Peel, slice, and cut apples. In a medium sauce pan combined water, sugar, and essential oils. Bring to a boil. Stir in Apples. Pour over crust. Sprinkle with remaining  crust.

Bake for 25 – 30 minutes until lightly brown.

Cool for 10 – 15 minutes and top with caramel sauce. Use your favorite or 1/2 of the recipe below.

Simple Carmel Sauce

1 cup Butter
1 can Sweetened Condensed Milk
2 cups Brown Sugar
1 tsp Vanilla

Combine all ingredients in a medium sauce pan. On medium heat bring to a boil, stirring continually. Boil for 5 mins until thick. Remove from heat and stir in vanilla.



Cheese-ball Roll-up Sandwiches

My mom made roll-up sandwiches for picnics and road trips when I was growing up. Sometimes it was chicken with cream cheese other times it was lunch meat with cream cheese roll-up, but it was always with homemade roll dough. As we got other and life was busier she started using crescent rolls to save time. I also made these for my kids, but I wanted to take it up a notch in flavor by adding additional ingredients. The cheese-ball mix is great with crackers as well as in these sandwiches! This recipe can me made in large batches and be put together as a team in assembly line fashion. We often work on these as a family.


Cheese-ball Mix
1-8oz package Cream Cheese
1/3 cup Shredded Cheese
2 T Dried Onion Flakes
1 tsp Garlic
1 toothpick dip doTerra Basil*
1 toothpick dip doTerra Thyme*
1 toothpick dip doTerra Rosemary*
(optional) 2 T Bacon Bits

2-8ct Tube of Crescent Rolls
1 lb Lunch meat slices (Ham, Chicken, Turkey, Roast Beef)


Pre-heat oven to 375.

Stack 3-4 pieces of lunch meat.

Spread 2-3 T of Cheese-ball mix on to the meat.

Roll the meat.

Roll Crescent dough around the meat roll. And repeat until all 16 are complete.

Bake for 12-15 minutes until golden brown.

Store in the refrigerator if not eating immediately.


*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