Peppermint Whipped Cream Cubes for Hot Chocolate

These frozen whipped cream cubes make hot chocolate a fun experience and add a little minty flavor to your cup as well! This recipe can be a healthier alternative to adding marshmallows to your hot chocolate, especially if you follow the substitutions to make this a healthy non-dairy topping!

Peppermint Whipped Cream Cubes

  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 cup (240 ml) heavy whipping cream (or coconut cream)
  • 2 Tbsp. (17 g) powdered sugar or 1 Tbsp. (15 ml) maple syrup
  • 2–3 drops peppermint essential oil

Instructions:

  1. Using an electric mixer, whisk together the whipping cream, powdered sugar, and peppermint essential oil until it thickens and forms stiff peaks.
  2. Cover a dish with parchment paper, and spread the whipped cream on the parchment paper. You’ll want it at least 1/2″ (1 1/4 cm) thick.
  3. Freeze the cream until solid (about an hour).
  4. Use a cookie cutter to cut out shapes in the cream, and place them in hot chocolate.

Extra Ideas:

  • A chocolate stirring spoon makes the drink more decadent. You can even add a drop of peppermint to the chocolate before pouring into the spoon mold for a little extra mintiness!
  • Forget freezing and just use it as cream. It’s delicious either way!
  • Make “ice cream sandwiches” by placing this cream in between your favorite cookies.

Essential Oil–Flavored Sugar

Have you ever used flavored sugar to sweeten your tea, sprinkle on toast, or use in your baking? Vanilla-flavored sugar is common and quite popular in European desserts, but you can easily make different flavors when you use essential oils. Try making some and using it to flavor toast, pancakes, french toast, crème brûlée, cereal, fruits, or milk and other beverages.
Gift idea: add your flavored sugar to 4 oz. glass salve jars, attach a little plastic spoon and a gift tag, and give it away as a unique neighbor gift.

Essential Oil–Flavored Sugar

  • Servings: Yield=2 cups (400 g)
  • Difficulty: Easy
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Ingredients & Supplies:

Instructions:

  1. Place the sugar in a glass bowl. Stir in essential oil for a couple minutes.
  2. Fill jar(s) with your flavored sugar, or use right away.

Extra Idea:

  • Scrape out the seeds of a vanilla bean and add them to your sugar along with an essential oil. You can even throw in the vanilla pod for extra flavor.
    (Remove the pod after 2–3 weeks.)

Use your flavored sugar in one of these recipes:

Autumn Chocolate Brittle

This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.

Autumn Chocolate Brittle

  • Difficulty: Easy
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Ingredients:

  • Chocolate (your favorite bar, or use the recipe below)
  • Pinch of salt
  • 1–3 toothpicks cinnamon or cassia essential oil
  • 1–3 toothpicks clove essential oil
  • 1–3 toothpicks orange essential oil
  • Dried cranberries
  • Shelled pumpkin seeds (also called pepitas)
  • Pumpkin pie spice (optional)

Instructions:

  1. Line a baking sheet with parchment paper (you can spray or oil the baking sheet to help the parchment paper stick to the sheet), and set aside.
  2. Melt the chocolate, or make the recipe below.
  3. Add salt and essential oils to taste. Start with a toothpick of each oil, and keep adding until you like the taste.
  4. Pour the melted chocolate onto the parchment paper, and spread as thin as you like.
  5. Sprinkle the cranberries and pumpkin seeds over the chocolate to your liking.
  6. Sprinkle the chocolate with pumpkin pie spice for a little extra flavoring, if desired.
  7. Let the chocolate come to room temperature; then freeze it until it’s completely solid.
  8. Once solid, use a knife or your hands to break the chocolate into fragments.
  9. Store any leftovers in the freezer or the refrigerator.

Homemade Chocolate

  • Servings: 2–2 1/2 cups (480–600 ml) melted
  • Difficulty: Easy
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Ingredients:

  • 30 cocoa butter wafers (about 2.5 oz.)
  • 1/2 cup (60 g) cocoa or cacao powder
  • 2–4 Tbsp. (30–60 ml) maple syrup or powdered sugar
  • 3–4 Tbsp. (20–27 g) powdered milk (optional; omit if using maple syrup)

Instructions:

  1. Melt the cocoa butter wafers in a double boiler over medium heat.
  2. Once mostly melted, mix in the rest of the ingredients. Keep stirring until everything is fully melted and combined.
  3. Feel free to taste it and add more maple syrup or sugar if you want it sweeter.

For a healthy dark chocolate version: use cacao powder and maple syrup. Omit the powdered milk.
For a sweeter milk chocolate version: use cocoa powder, powdered sugar, and powdered milk.

Chunky Apple Cinnamon Muffins

Delight your tastebuds with the wonderful flavors of autumn that abound in these Chunky Apple Cinnamon Muffins!

Chunky Apple Cinnamon Muffins

  • Servings: 9–10
  • Difficulty: Moderate
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Muffin Ingredients:

  • 1 cup (120 g) white whole wheat flour
  • 1 Tbsp. (8 g) arrowroot powder or cornstarch
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 1/2 tsp. (1 g) allspice (optional)
  • 2 large eggs
  • 1/2 cup (142 g) plain greek yogurt
  • 1 tsp. (5 ml) vanilla extract
  • 1/3 cup (67 g) cane sugar or lightly packed brown sugar
  • 1/4 cup (60 ml) melted coconut oil
  • 2 cups (200 g) peeled and chopped apple (we used Granny Smith, but you could use sweeter apples)
  • 2–3 drops cinnamon or cassia essential oil
  • 1–2 drops clove essential oil
  • 1/2 cup (80 g) raisins (optional)
  • 1/2 cup (50 g) chopped walnuts (optional)

Cinnamon Topping Ingredients:

  • 3 Tbsp. (22.5 g) whole wheat flour
  • 1/4 cup (40 g) old-fashioned oats
  • 3 Tbsp. (37.5 g) coarse cane sugar or brown sugar (not packed)
  • 2 Tbsp. (24 g) coconut oil, plus more if needed
  • 1 toothpick cinnamon or cassia essential oil

Instructions:

  1. Preheat the oven to 350ºF. Grease a muffin tin.
  2. In a large bowl, mix the flour, arrowroot powder or cornstarch, baking soda, salt, and allspice until combined.
  3. In another bowl, mix together eggs, yogurt, vanilla extract, sugar, and essential oils until well combined.
  4. Melt coconut oil on the stove over low heat.
  5. While the coconut oil is melting, peel and finely chop the apples. Toss chopped apples in with the flour mixture. Stir to coat the apples with the flour mixture before they brown. This step helps with evenly dispersing the apples throughout the muffins.
  6. Pour wet ingredients and melted coconut oil into the flour/apple mixture. Add raisins and walnuts, if desired, and stir until just combined. Be careful not to overmix, or the muffins will turn out dense.
  7. Spoon the mixture into the muffin cavities, filling each one about 3/4 full.
  8. Cinnamon Topping: In another bowl, stir together the flour, oats, and coarse cane sugar or brown sugar. Add 2 Tbsp. (24 g) of coconut oil, and stir in a toothpick of cinnamon essential oil. Add a little more coconut oil if too dry or a little more flour or oats if too wet.
  9. Top each muffin with the cinnamon topping.
  10. Fill any empty cavities of the muffin tin with water to ensure even baking.
  11. Bake for 20–25 minutes or until a toothpick inserted in the middle comes out clean.
  12. Allow muffins to cool for 5–10 minutes before eating.

Tangerine Lemon Cheesecake

Do you have a pressure cooker? We love the way pressure cookers cook dishes faster and more “hands off.” Although cheesecake is often viewed as time consuming and a little tricky, cooking a cheesecake in the pressure cooker makes it fairly easy to get just right every time. The nice thing about using a pressure cooker is that it creates a built-in water bath that prevents cracking and gives the cheesecake a creamier texture.

We used an electric pressure cooker (Instant Pot®) and a 6″ × 3″ push pan. You can use a springform pan or even small (4–8 oz.) widemouthed mason jars for individual servings. If you have a stovetop pressure cooker, then heat it until you have low pressure and cook for 35 minutes; then remove from heat and allow the pressure to release naturally.

We know that not everyone has a pressure cooker, but they are a growing trend for a reason! If you don’t have a pressure cooker, just add 2 drops of citrus essential oil to your favorite cheesecake recipe, and bake it as normal. You’ll love the hint of citrus the oils add to the dish!

Tangerine Lemon Cheesecake

  • Servings: 6–8
  • Difficulty: Moderate–Difficult
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Crust Ingredients:

  • 1 pack (136 g) graham crackers or digestive biscuits
  • 2 tsp. (8 g) sugar
  • 2 Tbsp. (28 g) butter, melted

Filling Ingredients:

  • 16 oz. (454 g) cream cheese, room temperature
  • 1/4 cup (60 ml) heavy whipping cream
  • 1/2 cup (100 g) sugar
  • 2 tsp. (5 g) all-purpose flour or 1 Tbsp. (10 g) potato starch (optional, but makes a denser texture)
  • 1 pinch sea salt
  • 1 tsp. (5 ml) vanilla extract
  • 1 drop tangerine or orange essential oil
  • 1 drop lemon essential oil
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature

Sweet Cream Topping

  • 1/2 cup (120 ml) sour cream or greek yogurt
  • 2 tsp. (8 g) sugar (more if using greek yogurt)
  • 1 toothpick tangerine essential oil (optional)

Instructions:

  1. Prepare a 6″ (15 cm) cheesecake pan by greasing it and lining the bottom with parchment paper.
  2. Crust: To make the crust, place crackers and sugar in a blender, and pulse until small crumbs form.
    Add the melted butter, and pulse until combined.
  3. Firmly press the mixture in the bottom of the pan and up 1″ (2.5 cm) of the side of the pan. Place the pan in the freezer while you work on the filling.
  4. Filling: For the filling, blend together the cream cheese, sugar, flour, vanilla extract, and essential oils in an electric stand mixer or with a sturdy hand mixer. Blend until the mixture is smooth.
  5. Add the eggs and egg yolk one at a time, lightly mixing until just combined with each egg. Be careful not to overmix the eggs.
  6. Pour the filling on top of the crust (make sure to cover the crust completely).
  7. Pat the sides to get out as many air bubbles as possible. This can take a few minutes. You can also pop the air bubbles that come to the surface with a pointy knife or fork.
  8. Cover the cheesecake with a paper towel, and then secure the paper towel with aluminum foil. Make sure none of the paper towel is visible (it can act as a wick and bring moisture to the surface of the cheesecake). Place the cheesecake in the middle of an aluminum sling (a long section of aluminum foil folded in thirds lengthwise).
  9. Pour 1 1/2 cups (360 ml) of water into the pressure cooker, and place the trivet in the pot. Lift the cheesecake using the aluminum sling, and gently place it in the pressure cooker. Fold the sling over the cheesecake and secure the lid in place. Make sure the pressure valve is sealed.
  10. Cook on high pressure for 35 minutes, and allow the pressure to release naturally for 18 minutes before releasing the remaining pressure.
  11. After all the pressure has been released, gently lift the cheesecake out using the aluminum sling. Remove the foil and paper towel. Tilt the cheesecake pan, and dab off any liquid from the side of the pan. The center of the cheesecake should be a little jiggly, but not wet. Note: If it doesn’t look cooked enough (i.e., it looks too wet), return cheesecake to pressure cooker, and cook for 5 minutes with an 18-minute natural pressure release.
  12. Sweet Cream Topping: Mix up the sweet cream topping by whisking the sour cream and sugar together until combined. Stir in a toothpick of tangerine essential oil if you want a little extra citrusy flavor. Spread the mixture on top of the cheesecake. Let cool on a wire rack for at least 1 hour.
  13. Lightly cover, and chill in the refrigerator. The pan can be removed easily after an hour in the refrigerator. If you want to eat it by that point, no one will blame you! However, the texture will improve significantly if it can chill in the fridge for at least 4 hours. Enjoy!

Extra Ideas:

  • If you don’t have a cheesecake pan, you can use small mason jars for single servings—just divide the ingredients among each of the jars. For 4 oz. widemouthed jars, cook for 4 minutes with a 15-minute natural pressure release. For 8 oz. widemouthed jars, cook for 7 minutes with a 15-minute natural pressure release.
  • If you have a stovetop pressure cooker, heat it until you have low pressure, and cook for 35 minutes; then remove from heat, and allow the pressure to release naturally.
  • Try experimenting with different cookies for the crust. Chocolate sandwich cookies, Biscoff®, vanilla wafers, ginger snaps, or other crispy cookies can be used.
  • This cheesecake tastes especially yummy when topped with this Lemon Curd or our Lemon-Berry Sauce (recipe below).


Lemon-Berry Sauce

  • Servings: 8–10
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3/4 cup (~110–15 g) frozen or fresh berries
  • 2 Tbsp. (30 ml) maple syrup, agave nectar, or honey
  • 1/4 cup (60 ml) water
  • 1 drop lemon essential oil

Instructions:

  1. If using frozen berries, place all berry topping ingredients in a pan on the stovetop, and heat just until the berries have thawed.
  2. Place berry topping ingredients in the food processor, and pulse until mixed.
  3. Use hot or cold to top cheesecake—either way it is delicious!

Note: Leftover berry sauce can be used to flavor plain yogurt or kefir, or it can be used on pancakes, waffles, or crepes.

BlenderBottle® Homemade Raspberry Ice Cream

Don’t have an ice cream maker? Try making ice cream in a BlenderBottle®! It’s a fun activity for a family or small group. Just throw the ingredients in, take turns shaking it up until it gets thick, then freeze until solid and ready to eat. The ball whisk gives it a great texture and makes the mixing part easier. If you have a larger group, you can put your mixture in a few different pint- or quart-sized mason jars and move the ball whisk from one jar to the next until all jars have been shaken and frozen.

BlenderBottle® Homemade Raspberry Ice Cream

  • Servings: 2–3
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1 cup (240 ml) heavy whipping cream
  • 1–2 Tbsp. (15–30 ml) sugar or maple syrup
  • 1 tsp. (5 ml) vanilla extract
  • 1/2 cup (60 g) raspberries
  • 1 drop lime essential oil (Lemon or peppermint essential oil would also taste great!)
  • BlenderBottle® with Ball Whisk

Instructions:

  1. Place cream, sugar/maple syrup, and vanilla in a BlenderBottle®. Shake until the mixture thickens and doubles in size.
  2. Place raspberries and lime essential oil in a glass bowl. Smash and mix them with a fork. Add the raspberry-lime mixture to the BlenderBottle®, and continue shaking until well combined.
  3. Remove the ball whisk, and freeze for at least 3 hours or until solid.
  4. Warm a spoon under hot water, scoop out your ice cream, and enjoy!

Pink Grapefruit Yogurt Cake

This delicious cake was loved by all who tried it—including those who don’t normally like grapefruit! The cake is a perfect balance of tart and sweet with an incredibly moist texture. It is sure to be a hit at your next dinner party, essential oil class, bridal or baby shower, or wherever you choose to share it. Continue reading

Mint Chocolate Lava Cakes

“I lava you, and you lava me too!”

Nothing says, “I lava you!” more than these mint chocolate lava cakes! Give them a try—you won’t regret it.

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Coconut Peppermint Patties

If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.

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Healthy No-Bake Cookie Bites with Coconut Oil

If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
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Healthy No-Bake Cookie Bites with Coconut Oil

  • Servings: 20–24
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (158 g) oats (quick or rolled)
  • 1/3 cup (54 g) chia seeds
  • 1/4 cup (24 g) cocoa or cacao powder
  • Pinch of sea salt
  • 1/2 cup (125 g) almond butter (or other nut butter)
  • 1/3 cup (80 ml) honey
  • 1/2 cup (96 g) coconut oil
  • 3/4 cup (139 g) cooked quinoa*
  • 1/2 cup (55 g) unsweetened shredded coconut
  • 2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)

Instructions:

  1. Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
  2. In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
  3. Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
  4. Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
  5. Place on a cookie sheet lined with parchment paper or in a silicone mold.
  6. Place in the refrigerator until firm.
  7. Store in an airtight container in the refrigerator for up to 1 week.

*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.