As if the oils weren’t amazing enough for their therapeutic benefits, there are several that you want to have on hand in the kitchen for instant flavor twists on the most basic recipes.
Tonight’s plain dinner was instantly transformed by throwing some cilantro into our brown rice and then adding about 3 drops of dōTERRA lime oil and drizzling on my dōTERRA wild orange infused olive oil. Instant flavor that perfectly complimented our garlic lime pork chops and pineapple!
I’m loving the fact that so many of the dōTERRA oils can be used not only for their therapeutic and aromatic properties, but also to flavor and completely change up recipes and dishes with just a few tiny drops of oil! In an attempt to use up some ingredients around the holidays, I came up with a cream cheese filling for some french toast and thought…”Wild Orange french toast would have to be delicious” so here it is…..
I was adding this to some already cinnamon/brown sugar flavored french toast, but if you are using it alone I’m sure some cinnamon and brown sugar wouldn’t hurt either 🙂 I mixed this into my ‘french toast casserole’, but it would be amazing between 2 pieces for a nice stuffed french toast breakfast with a twist! You could even jazz it up and add a drop of dōTERRA lemon or cinnamon oil for even more intense flavor!!
What is fall without the smell if cinnamon lifting through the air and sweet homemade treats warm out of the oven?
Here are 2 recipes to enjoy this season. Try this super easy cinnamon cream pear tart – or just whip up a batch of cinnamon cream cheese for amazing flavor on whatever you choose to add it to!
Cinnamon Cream Cheese
2 – 8 oz blocks cream cheese
1/3 cup brown sugar
3 drops cinnamon bark essential oil (measure carefully – this is a strong oil)
Throw all ingredients together and mix until smooth!
Cinnamon Cream Pear Tart
1 can refrigerated crescent rolls
1 batch cinnamon cream cheese
3-4 pears, peeled and sliced
Lemon essential oil spray (optional)
Fresh blackberries (optional)
Spread out crescent roll dough in a greased tart pan. Flatten seams together to make one crust lining the pan. Bake at 350 for 8 minutes while preparing the other ingredients.
Peel and slice pears and spray with lemon essential oil spray (8 oz water to 15 drops essential oil in a glass spray bottle). When crust has pre-baked, spread a thick layer of cinnamon cream on and top with sliced pears!
Bake at 350 for another 10 min until pears are soft and starting to brown on edges. Garnish with fresh blackberries and serve warm or chilled (I like it even better cold)!
Save the leftover cinnamon cream to serve on bagels, cracker trays, fruit dip, whatever – this spread alone will be a huge hit at your holiday party!
So these look a lot like my 3 ingredient breakfast cookies, but have a flavor all of their own! It has finally dropped below 80 degrees here in Southern California and fall is in the air (at least in my mind) so time to pull out PUMPKIN EVERYTHING! WOOOHOOO!
I decided to try a pumpkin version of the oat cookies and since I am OUT of bananas (big problem in this house) I had to experiment with some other ingredients. Check out these yummy pumpkin spice breakfast cookies. They aren’t overly 
sweet, but my kids didn’t seem to complain (had to snap a quick pic before they were gone) and they were just the pumpkin spice flavor I was craving 🙂
Allergen Free Pumpkin Spice Breakfast Cookies (dairy, wheat, egg, nut free)
Throw all ingredients into a stand mixer and mix until a nice blended dough forms. Drop ‘dough’ onto greased cookie sheet and bake at 350 degrees for 10 minutes. Enjoy with a nice hot cup of coffee or a pumpkin spice latte (recipe coming soon)!
Use # 1,234,000 for 100% pure lavender oil:
tonight’s dessert was homemade (gluten free) strawberry shortcake topped with fresh berries, peaches and… lavender whipped cream! Such a great gourmet flavor that really took it to another level! Try this on your favorite dessert next time to really impress your guests!
Lavender Whipped Cream:
blend on high speed until the cream is thick and forms peaks
PS – the lavender whipped cream along with vanilla syrup also made some amazing coffee!
A whole new way to use 100% CPTG essential oils – made some really tasty lemon infused olive oil tonight! Oh the possibilities are endless with flavored olive oils in the kitchen!
To make: add about 20 drops of 100% CPTG essential oil (make sure that it is an oil safe for internal consumption – we only use dōTERRA) to about 8 oz of olive oil.
Our most used infused oils are
Some of my favorite ways to use these diffused olive oils:
Essential oil infused olive oils are best used at the end of the cooking process just prior to serving, as heat will break down some of the therapeutic properties of the oils.
TIP: Save old wine bottles or glass containers from purchased products to convert into olive oil dispensers! I purchased a set of 6 Chrome Bottle Pourers from amazon.com and have used them on my salvaged containers!
I desperately wish I had come up with this recipe on my own and would be able to take credit for it’s divine qualities, but alas, I did not so I feel I should be generous and pass it along. This recipe has transformed my entertaining and is definitely THE recipe I now go to when serving guests. It never fails to impress and on top of that, it’s quick and easy! My husband used to claim he wasn’t a big chocolate fan, but that all changed with this cake and he now requests this above all else.
Here it is, only slightly adapted from the original by Emeril.
Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.
In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Carefully fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 10-12 minutes.
NOTE: do NOT overcook! This one will take some practice. My oven is 10 min MAX or you will have nothing more than a soft brownie, not liquid center…..so if in doubt, take it out!
Remove from the oven and let cool in the ramekins for 2 minutes, then carefully turn them out onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and oil or liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.
The amaretto or orange whip cream is amazing alongside any type of fruit, but I personally prefer a scoop of vanilla ice cream topped with a dollop of the whip cream to counteract the warm oozing chocolate cake. There’s nothing better!
I regret not having a photo as they do not stick around long enough to capture them, but I next time I make these I will be sure to post one!