Yummy On Guard Scookies

Combine the deliciousness of scones, sugar cookies & On Guard

Makes 3 dozen

Ingredients

1 cup white sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup, softened butter

3 tablespoons applesauce

2 tablespoons milk (almond milk works great)

5-6 drops of doTERRA’s On Guard essential oil blend

1/2 teaspoon vanilla

1 egg

2 cups whole wheat flour

2 teaspoons white sugar

1/2 teaspoon ground cinnamon

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Directions

Preheat oven to 375 degrees F (190 degrees C).

In large bowl, combine first 10 ingredients and blend well. Slowly stir in whole wheat flour.

Shape into 1 inch balls and place on ungreased cookie sheet, 2 inches apart.

Combine sugar and cinnamon and sprinkle over each cookie.

Bake in pre-heated oven for 8 to 10 minutes or until light golden brown.

(Tastes great with icing glaze as well)

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CLICK HERE TO GET YOUR ON GUARD TODAY

 

doTERRA Essential Oil Lemon Cake

Lemon Cake Recipe

Great recipe by http://doterrabella.com:

1 box vanilla cake mix (Recommended: gluten-free Arrowhead Mills brand)

1 tsp. best vanilla

Juice and zest of 1 lemon

3–4 drops of doTERRA essential lemon oil

Make cake as per directions, adding the vanilla and half of the lemon juice and all of the zest. Add in 2 drops of lemon oil and mix one last time. Bake as directed in cake pan of choice. I used 2 x 9″ cake pans, but you can use a rectangle, or even a loaf pan.

Let cool, then turn out cakes from metal pans and put on ceramic or glass. Poke holes in the top of the cake throughout. Mix the remaining lemon juice and 1–2 drops of the lemon oil. Pour over cake so the juice seeps into the holes and makes it extra moist and lemony. Yum!

Tip: The lemon, like all  doTERRA essential oils, is very potent. Less is more! Even if you are a true lemon lover, take it one drop at a time to see what suits your taste.

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CLICK HERE TO GET YOUR LEMON OIL TODAY!

ESSENTIAL OIL INFUSED CHOCOLATE TRUFFLES

doTERRA Essential Oil Infused Chocolates…

 

Great recipe from http://purelydoterra.blogspot.com:

THESE HOMEMADE CHOCOLATE TRUFFLES MADE WITH DOTERRA ESSENTIAL OILS ARE ABSOLUTELY DELECTABLE. THE ESSENTIAL OILS ADD A WONDERFUL FLAVOR THAT ANY CHOCOLATE FANATIC WILL LOVE.

WHILE BEING EASY TO PREPARE, THESE CHOCOLATE TREATS MAKE A GREAT GIFT FOR HOSTESSES, BIRTHDAYS, ANNIVERSARIES, WEDDINGS, OR JUST ABOUT ANY OCCASION! BON APETIT!

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INGREDIENTS

• 1/2 cup heavy whipping cream
• 16 ounces bittersweet or dark chocolate baking bars, broken in 1/4-inch pieces (for best results, we recommend using Ghirardelli brand)
• 1 ½ sticks unsalted butter, cut into small pieces
• 2/3 cup Unsweetened cocoa
• 10 drops CPTG Essential Oils of Lavender, Peppermint, Cinnamon,  Fennel, or Wild Orange

DIRECTIONS

In a microwave-safe glass bowl, melt together the cream, chocolate and butter in 30 second increments, stirring each time, until smooth. Remove from heat and add essential oils, stirring until well incorporated. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

On parchment paper or a pie plate, spread the cocoa powder evenly. Line an airtight container with parchment (or waxed) paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently roll the truffles to evenly coat them with the cocoa powder. Transfer truffles to the prepared container, separating layers with additional waxed paper. Can be refrigerated in an air-tight container for up to 2 weeks, or in the freezer for up to 3 months.

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Variations: Use the same recipe above and instead of cocoa powder, try dipping the truffles in melted white chocolate or rolling them in chopped almonds or pecans. If making peppermint chocolate truffles, why not roll them in crushed peppermint candies? Get creative! The possibilities are endless!

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CLICK HERE TO GET YOUR OILS TODAY!

NO-BAKE KEY LIME CREAM CAKES

Amazing DoTerra Essential Oil Recipe….

 

Crust Ingredients:

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
4 tablespoons unsalted butter

Filling Ingredients:

8 ounces cream cheese
1 can sweet & condensed milk
3 drops dōTERRA lime essential oil
2 cups cool whip

Directions:

Line a muffin pan with 12 foil liners. Stir graham cracker crumbs, pecans, and melted butter together in a bowl to combine. Spoon 1 tablespoon of the mixture into each liner, pressing it down to make the crust.

With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and lime essential oil, and blend on medium speed until combined. Add whipped topping and blend on low speed.

Spoon mixture evenly into liners. Cover with plastic and freeze until firm. Remove from freezer 10 minutes before serving. Peel off liners and add a dollop of whipped topping on each cake. Garnish with lime slices.

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Click here to get your LIME essential oil today!

Cooking with Wild Orange Essential Oil

dōTERRA’s Wild Orange Essential Oil (Citrus sinensis) has always been a dōTERRA favorite due to its wonderful citrusy aroma and its ability to uplift mood, but it is also great when added to foods and liquids as a natural flavoring.

Our wild orange essential oil is cold pressed from orange peel.

Orange essential oil can be added as a flavoring to smoothies, dessert recipes such as orange rolls, frosting, or ice cream, sauces like salad dressing or orange chicken. Wild orange essential oil can be substituted in any recipe that calls for orange juice or orange extract. Simply substitute one drop of wild orange essential oil for one teaspoon orange extract or orange juice.

Enjoy all the benefits of wild orange essential oil plus the great taste in the following summer recipe:

Orange Peach Smoothie
• 3 ripe peaches peeled and pitted
• 1 cup plain yogurt
• 1 T Honey
• 4 ice cubes
• 1-2 drops Wild Orange Essential Oil

Mix in blender and enjoy!