Theses are a family favorite. We love the plan, with nuts, with mint chips, with M&Ms or plan with vanilla ice cream and hot fudge. They are work great with cup for cup gluten free flour.
Ingredients
2 cubes Unsalted Butter 3/4 cups Cocoa Powder 2 cups Sugar 3 Eggs 1 tsp Vanilla Extract 1 tsp Salt 1 cup Flour 1 cup mix in or topping optional
Directions
Preheat oven to 350.
Microwave butter and cocoa powder on high for two minutes.
Stir in sugar, eggs, vanilla, salt, and flour. Stir in mix in if you choose. Grease a 9×13 pan.
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)
Food coloring (optional, gel recommended for vibrant colors)
Instructions
Cream the butter: In a large mixing bowl, beat the softened butter until it is smooth and creamy.
Mix in flavorings: Add the heavy cream, essential oil, and salt (if using), mixing until fully combined.
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.
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.
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.
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.
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.
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.
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.
My son needed something with good protein and healthy carbohydrates for breakfast. I also took them for his hockey team and they were a hit. These are also gluten free and can be a healthier dessert option.
Ingredients
5 cups Bananas 1 cup Butter softened 4 scoop Vanilla Protein Powder 1 cup Brown Sugar 1 cup Monk Fruit (You can omit the monk fruit and do an additional cup of brown Sugar) 2 tsp Salt 3 tsp Baking Power 2 cups Oat Flour 7-9 cups Oats 24 oz Chocolate Chips
Directions
Preheat oven to 350 degrees.
In a large bowl mash the bananas.
Mix in butter, sugar, monk fruit, and butter until smooth.
Stir in oat flour, salt, and baking powder.
Mix in 5 cups of oats and then add in one cup at a time. Mixture should be thick but not dry like cookie dough.
Lightly grease a quarter sheet pan. Spread evenly over pan. Bake for 25-40 minutes until toothpick comes out clean.
This is a tasty cake is gluten-free and diary free. It can be served on it’s own our with whipping cream or vanilla ice cream.
Ingredients
1/2 cup Sweetened Coconut Flakes
1/2 cup Coconut Oil 1 cup Brown Sugar 1 1/2 cups Sweetened Coconut Flakes
13.5 oz Coconut Milk 1 cup Sugar 2 Large Eggs 1 T Vanilla
1 1/2 tsp Baking Soda 1/2 tsp Salt 1 3/4 cup Bob’s Red Mill 1 to 1 GF Baking Flour (or Regular Flour) 1 cup Sweetened Coconut Flakes
Directions
Preheat oven to 350 degrees. Line 9×13 cake pan with parchment paper. Sprinkle 1/2 cup sweetened coconut flakes on the bottom of the pan and place in the oven for 5 minutes until golden brown.
In a bowl combine coconut oil and brown sugar. Add in 1 1/2 cups sweetened coconut flakes. Sprinkle over the toasted coconut in the cake pan.
Mix together coconut milk, sugar, eggs, and vanilla. Stir in baking soda, salt, flour, and remaining sweetened coconut flakes.
Pour batter over the coconut mixture and cook for 25-40 minutes until golden brown.
Allow to cool 5 minutes before turning over on to tray or serving dish.
This is a recipe I created back in 2012 when I was a Choffy Distributor. I love Choffy but I am not a fan of coffee or alcohol so this is the perfect replacement for me and my family. For my daughter that is gluten free we substitute gluten free graham crackers for the Lady fingers and do it in a mini bread pan for her.
Combine the Choffy and run extract in a bowl or shallow baking dish and set aside.
Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the Choffy mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies. . Repeat with another layer. Optional sprinkle with half of the Choffy powder and or chocolate. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
To serve cut with a sharp thin knife into squares.
*Options for making Choffy Grind Powder
1- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using a Mortar and Pestal. (My favorite way)
2- Completely dry the brewed grinds on the fruit roll tray of a food dehydrator. Grind into fine powder using spice grinder.
3- Grind wet grinds in a food processor and then dehydrate.
**To strongly brew Choffy add 1 ½ cups Choffy to 32 oz Boiling Water brewed in the 48oz French Press for 30 minutes. Our favorite is to blend IC French Roast, Volta and Ecuador French Roast together.
8 oz Cream Cheese
2 cups Heavy Whipping Cream
1/4 cups Powdered Sugar
2 lbs Frozen Mixed Berries
Directions
In a mixer whip cream cheese until smooth. Add in whipping cream and powdered sugar. Whip until stiff peaks. Fold in Frozen Berries. Can be served as a dessert immediately or refrigerated for 5-6 hours to be served as a side dish.
Apple Crisp is a family favorite. I have tried different recipes over the years, but mine is basic and easy. It can be cooked in the oven or in a dutch oven.
Ingredients
5-6 Granny Smith Apples
2 T Cinnamon
1/2 cup Brown Sugar
1 cup Butter
1 cup Sugar
1 cup Flour
2 cups Oats
Directions
Pre-heat oven to 375 degrees. Lightly grease 9×13 pan. Core, peel and slice the apples into bite size pieces and place in a mixing bowl. Add cinnamon and brown sugar. Stir until all of the apples are evenly coated. Pour into the pan and evenly spread out.
In the mixing bowl you just emptied combined butter, sugar, and flour and cut with a pastry cutter or fork until crumbly. Stir in oats.
Sprinkle mixture over the apple mixture and bake for 30 minutes. Serve with whipping cream or ice cream.
