Warm summer days call for sweet cold treats, especially if you can find a healthy one that everyone will enjoy. This Lemon Berry Frozen Yogurt is absolutely delicious and super simple! Whether you serve the dessert at your next meal or party, or save the whole batch for yourself, it certainly won’t disappoint.
We all love the dinner mints given out at fancy restaurants, but they only give you one! We decided to try our hand at chocolatiering, and we fell in love with this simple recipe. You can use your favorite dark chocolate (the darker the healthier), and the peppermint essential oil adds a nice flavor that will make it hard to stop eating these little gems.
2 packages (10 oz. each) dark chocolate melting wafers
1 package (10 oz.) white chocolate melting wafers
6–8 drops peppermint essential oil
2 drops green food coloring (optional)
Preheat the oven to 200°F (95°C).
Place the chocolate into 3 oven-safe bowls (1 package in each bowl), and warm in the oven for 20 minutes or until fully melted.
Line a cookie sheet with wax paper, making sure it covers the sides as well.
Remove one of the bowls of dark chocolate from the oven, and leave the others in to keep them melted.
Pour the first bowl of dark chocolate across the wax paper, spread the chocolate out with a spatula, and shake the pan to help create an even layer.
While that layer is drying, remove the white chocolate from the oven, and add peppermint oil and food coloring.
Wait just until the first layer of chocolate changes from glossy to matte, then pour the white chocolate on top quickly, spreading it out and shaking the pan to flatten.
Once that layer has turned matte, remove the last bowl of dark chocolate from the oven, and spread it across the top in the same manner as the other 2 layers.
Allow the chocolate to dry, then cut into squares with a sharp knife.
The trick to this recipe is knowing exactly when to pour the layers on top. If the chocolate is too wet, the layers will mix. If the chocolate is too dry, the layers won’t stick together. Watch the chocolate as it dries; it will change from glossy to matte, and at this point, you can quickly top the next layer. If they do mix a bit, no big deal! It will still taste delicious!
These chocolate bites are so good, you won’t be able to keep the kids away! They also make great snacks for your essential oil classes. Make up a tray, and give them to your attendees to demonstrate the use of essential oils in cooking.
Finding healthy snacks that everyone will enjoy can be challenging. Here’s a healthy alternative to your traditional cookie-crust fruit pizzas! This fruit pizza is tasty and healthy, and you can top it with your favorite fruit to make your own special masterpiece. Better yet, have the kids decorate it for a fun activity to cure boredom!
It’s hard to stay healthy with all the snacking we tend to do. Solution? Healthy snacks! These yummy frozen yogurt snacks are really good for you, and they taste amazing too. Now you can enjoy a sweet treat while keeping up with your health goals!
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!
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.
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.
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
Preheat the oven to 350ºF. Grease a muffin tin.
In a large bowl, mix the flour, arrowroot powder or cornstarch, baking soda, salt, and allspice until combined.
In another bowl, mix together eggs, yogurt, vanilla extract, sugar, and essential oils until well combined.
Melt coconut oil on the stove over low heat.
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.
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.
Spoon the mixture into the muffin cavities, filling each one about 3/4 full.
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.
Top each muffin with the cinnamon topping.
Fill any empty cavities of the muffin tin with water to ensure even baking.
Bake for 20–25 minutes or until a toothpick inserted in the middle comes out clean.
Allow muffins to cool for 5–10 minutes before eating.
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!
Prepare a 6″ (15 cm) cheesecake pan by greasing it and lining the bottom with parchment paper.
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.
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.
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.
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.
Pour the filling on top of the crust (make sure to cover the crust completely).
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.
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).
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.
Cook on high pressure for 35 minutes, and allow the pressure to release naturally for 18 minutes before releasing the remaining pressure.
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.
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.
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!
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).
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.