Lime Salmon with Avocado Mango Salsa and Coconut Rice

Looking for a new summer hit? This salmon dish is absolutely delicious. There are so many incredible flavors combined in this meal, and you can’t go wrong with any of them! There’s nothing like a fresh fruit salsa to add a little color and life to your next dinner. We absolutely loved this dish, and we’re sure that you will too!

Lime Salmon with Avocado Mango Salsa and Coconut Rice

  • Servings: 4
  • Difficulty: Moderate
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Lime Salmon Ingredients:

  • 4 skinless salmon fillets (6 oz./170 g each)
  • 3 Tbsp. (45 ml) olive oil
  • 3 Tbsp. (45 ml) fresh lime juice
  • 3 cloves garlic, minced
  • 2 drops lime essential oil
  • Salt and pepper to taste

Coconut Rice Ingredients:

  • 1 1/2 cups (360 ml) coconut water
  • 1 1/4 cups (300 ml) canned coconut milk
  • 1 1/2 cups (275 g) rice
  • 1/2 tsp. (3 g) salt
  • 1 drop lime essential oil

Avocado Mango Salsa:

  • 1 large mango, peeled and diced
  • 3/4 cup (95 g) chopped red bell pepper
  • 1/3 cup (75 g) chopped red onion
  • 1 avocado, peeled and diced
  • 1 Tbsp. (15 ml) fresh lime juice
  • 1 Tbsp. (15 ml) olive oil
  • 1 Tbsp. (15 ml) coconut water
  • 1–2 drops cilantro essential oil
  • 1 drop lime essential oil
  • Salt and pepper to taste

Instructions:

  1. In a baking dish, whisk together all salmon ingredients (except salmon fillets).
  2. Lay the salmon in the marinade, and refrigerate for 30 minutes. Turn the salmon over, and return to the fridge for another 15–20 minutes.
  3. While the salmon is marinating, preheat the oven to 450°F (230°C).
  4. In a medium saucepan, bring the coconut rice ingredients to a boil. Cover, and allow the mixture to simmer until the liquid is absorbed.
  5. Remove the salmon from the fridge, and bake for 12–15 minutes.
  6. While the salmon and rice are cooking, dice the mango, avocado, pepper, and onion, and toss to combine.
  7. In a small bowl, combine the lime juice, olive oil, and essential oils for the salsa. Combine the mixture with the diced veggies, toss together, and sprinkle with salt and pepper.
  8. When everything is cooked, scoop some rice onto each plate, top with salmon, and load up with salsa!

You can also use normal water in place of the coconut water in the coconut rice. It will lose a little coconut flavor, but it will still taste amazing!

If you’re feeling adventurous, this dish is even better when grilled. Just brush the grill with extra olive oil, and carefully grill the salmon for about 3 minutes on each side.

Artichoke Dill Dip

This artichoke dip makes an incredible appetizer or ideal snack. The perfect flavor combination will practically explode in your mouth. The flavor of the dill essential oil is subtle, but it packs a nice punch. Everyone will love this dish!

Artichoke Dill Dip

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

  • 1 can (14 oz.) artichoke hearts
  • 8 oz. (225 g) cream cheese, softened
  • 1/2 cup (115 g) sour cream
  • 1/2 cup (115 g) mayonnaise
  • 1 1/2 cups (150 g) parmesan cheese
  • 1 clove garlic, minced
  • 1 drop dill essential oil
  • Parmesan cheese for topping

Instructions:

  1. In a bowl, blend together the cream cheese, sour cream, and mayonnaise with a hand mixer. Add the dill essential oil, and mix again.
  2. Stir in the artichoke hearts, parmesan cheese, and minced garlic.
  3. Place the mixture in an 8″ × 8″ (20 × 20 cm) baking dish, and bake at 350°F (175°C) for 20 minutes.
  4. Top with additional parmesan cheese. Serve warm with crackers or chips.

Peppermint Chocolate Bites

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.

Chocolate Peppermint Bites

  • Servings: 36–48
  • Difficulty: Moderate
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Ingredients:

  • 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)

Instructions:

  1. Preheat the oven to 200°F (95°C).
  2. 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.
  3. Line a cookie sheet with wax paper, making sure it covers the sides as well.
  4. Remove one of the bowls of dark chocolate from the oven, and leave the others in to keep them melted.
  5. 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.
  6. While that layer is drying, remove the white chocolate from the oven, and add peppermint oil and food coloring.
  7. 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.
  8. 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.
  9. 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.

Stuffed Peppers with Essential Oils

If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!

Stuffed Peppers

  • Servings: 8
  • Difficulty: Moderate
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Pepper Ingredients:

  • 4 large bell peppers
  • Parmesan cheese for topping

Sauce Ingredients:

  • 2 cups (500 ml) marinara sauce
  • 1 cup (250 ml) beef broth
  • 1 Tbsp. (15 ml) balsamic vinegar
  • 1/4 tsp. (400 mg) crushed red pepper flakes

Stuffing Ingredients:

  • 1 cup (185 g) uncooked white rice
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 1 onion, diced
  • 1 Tbsp. (15 ml) olive oil
  • 1 cup (100 g) shredded parmesan cheese
  • 1 lb. (500 g) lean ground beef
  • 1 can (10 oz.) diced tomatoes
  • 1/4 cup (15 g) chopped parsley
  • 4 garlic cloves, minced
  • 2 tsp. (10 g) salt
  • Pinch ground cayenne pepper
  • 1 drop black pepper essential oil

Instructions:

  1. Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
  2. In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
  3. Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
  4. To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
  5. Add cooked rice and 1 cup parmesan cheese to the meat mixture.
  6. Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
  7. Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
  8. Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
  9. Scoop a pepper half into a bowl, and pour some of the sauce on top.

You can use our marinara sauce if you want the extra essential oil flavor!

Essential Oil Spotlight: Lime

Lime (Citrus aurantifolia) essential oil is cold-pressed from the peel of the fruit. Lime oil is distinguished by its sweet, tart, intense, and lively aroma. This oil contains antibacterial, antiseptic, antiviral, restorative, and tonic health properties.

Historically, lime was used as a remedy for dyspepsia. It was also often used in place of lemon for fevers, infections, sore throats, and colds. This essential oil is known for its powerful effect on the digestive, immune, and respiratory systems.

This oil is commonly used to help with bacterial infections, fever, gum/grease removal, and skin (revitalizing). Other possible uses of lime essential oil include anxiety, blood pressure, dissolving cellulite, improving clarity of thought, energy, gallstones, lymphatic system cleansing, nails (strengthening), nervous conditions, sore throats, water and air purification, and promoting a sense of well-being.

Application of Lime Essential Oil and Safety Data:

Topical Application: Can be applied neat (with no dilution) directly to the area of concern or to reflex points. It makes an excellent addition to bath and shower gels, body lotions, and deodorants.
Aromatic Application: Diffuse, or inhale the aroma directly. Lime essential oil has a lively fragrance that is stimulating and refreshing. The aroma can help you to overcome exhaustion, depression, and listlessness.
Internal Application: Lime oil is recognized as safe for human consumption by the FDA and makes a great flavor addition to food and drinks.
Safety Data: Lime oil is known to cause photosensitivity, so it is advised that you avoid direct sunlight for 12 hours after topical application.

Ways to Use Lime Essential Oil:

1. Diffuse
The sweet yet tart aroma of lime essential oil makes it a nice addition to diffuser blends. You can diffuse it alone, or combine it with some of your other favorite oils. Here are a few diffuser blends we like!

2. Cooking
Lime is common flavor in both sweet and savory dishes. Since this essential oil comes from the peel of the fruit, it serves as a replacement for lime zest. You can substitute 1 tsp. (2 g) zest with 1 drop of lime oil in any recipe. Here are some of our favorite recipes using lime essential oil.

3. Hair Pomade
There are so many great uses of lime essential oil. In this recipe, lime oil adds to the amazing aroma, but it also helps to revitalize your scalp. The best part is that this hair pomade also serves as an amazing lotion for your hands and lips. Click here for the recipe!

4. Flavored Water
The health properties of lime essential oil are incredible and can even help to purify your water. We also can’t forget about how good lime-flavored water tastes, so we’ve made up a few flavored water ideas for you to try out! These make a perfect refreshing drink for summer activities and parties.

5. Bath Salts
Essential oils add a nice touch to a warm, soothing bath. We’ve created a few blends for you to add to your next bath. Just add the blend to 1/2 cup (125 g) epsom salt, stir well, and add under the running tap. Swish your hand through the bathwater to help it disperse properly.

Wake Up Refreshed
2 drops peppermint
2 drops orange
1 drop lime
1 drop grapefruit
1 drop lemon
Uplifting Mood
2 drops lime
2 drops orange
3 drops neroli
Focused Energy
1 drop lime
1 drop eucalyptus
1 drop grapefruit
1 drop lemon
1 drop orange
Invigorating Focus
1 drop lime
1 drop frankincense
1 drop peppermint
1 drop rosemary
1 drop orange

Source:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, p. 87.

Quinoa Artichoke Essential Oil Bites

These Quinoa Artichoke Bites make a tasty snack or side dish. With the addition of essential oils, they pack even more flavor and health benefits. They go perfectly with our Essential Oil Marinara Sauce (recipe below), or you can mix up your own favorite dipping sauce. Give them a shot; you’re sure to love them!

Quinoa Artichoke Essential Oil Bites

  • Servings: 24
  • Difficulty: Easy
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Ingredients:

  • 1 cup (185 g) cooked quinoa
  • 1 cup (100 g) shredded cheese
  • 2 Tbsp. (13 g) grated parmesan cheese
  • 1 can (14 oz.) artichoke hearts
  • 4 oz. (115 g) frozen spinach, thawed
  • 1/2 tsp. (3 g) salt
  • 1 egg
  • 1 toothpick basil essential oil
  • 1 toothpick oregano essential oil

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Drain and chop the artichoke hearts, and pat dry with paper towels.
  3. Squeeze the spinach with paper towels or a kitchen towel until completely dry.
  4. Combine all the ingredients in a bowl, and mix thoroughly.
  5. Using a mini muffin tin, divide the mixture into 24 cups, and press down to pack the mixture in firmly.
  6. Bake for 20–25 minutes, or until golden brown.
  7. Let the bites cool for a few minutes before removing from the tins.
  8. Serve with a marinara dipping sauce (recipe below).

Cheeses that work great for this recipe are monterey jack, mozzarella, and cheddar. Try one, or a combination of all three!

Essential Oil Marinara Sauce

  • Servings: 8
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 1/2 white onion, finely chopped
  • 1 garlic clove, minced
  • 1 1/2 tsp. (9 g) salt
  • 2 cans (28 oz. each) crushed tomatoes
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. Place the olive oil and chopped onion in a saucepan, and sauté over medium heat until the onions are tender.
  2. Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
  3. Add the salt and crushed tomatoes to the saucepan. Stir everything in the saucepan together, and continue cooking until warmed through.
  4. Turn off the heat, and stir in the essential oils.
  5. Serve over your choice of noodles or with our Quinoa Artichoke Essential Oil Bites (recipe above).

Tuscan Pasta Salad with Essential Oils

If you’re looking for a fun new spring dish, this is the one for you! This pasta salad is super simple but delicious and filling. It makes a lot, so you can eat it as the main dish, take it as a side salad to parties, or save the leftovers for lunch the next day. And the best part? It uses essential oils! Now you can enjoy the flavor of basil and oregano in this tasty salad while enjoying the health benefits of essential oils at the same time.

Tuscan Pasta Salad

  • Servings: 8–10
  • Difficulty: Easy
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Salad:

  • Two 19 oz. packages cheese tortellini pasta
  • 1/2 cup (65 g) sliced olives
  • 1/2 cup (80 g) artichoke pieces
  • 1/2 cup (100 g) mini pepperoni or salami
  • 1/2 cup (90 g) chopped red peppers (roasted or fresh)
  • 1/2 cup (25 g) diced tomatoes (sundried or fresh)
  • 1 cup (20 g) arugula or spinach

Dressing:

  • 1/2 cup (125 ml) olive oil
  • 3 Tbsp. (50 ml) balsamic vinegar
  • 1 tsp. (3 g) minced garlic
  • 1/2 tsp. (3 g) salt
  • 1/4 tsp. (500 mg) black pepper
  • 2 drops lemon essential oil
  • 1 toothpick basil essential oil
  • 1 toothpick oregano essential oil

Instructions:

  1. Following the instructions on the packaging, cook the pasta, drain, and set aside to cool.
  2. While the pasta is cooling, combine all the dressing ingredients in a shaker bottle or glass jar, and shake well to combine.
  3. In a large bowl, combine all the salad ingredients, pour the dressing on, and toss to combine.
  4. Sprinkle with salt and pepper (to taste), and serve!

Essential Oil Spotlight: Marjoram

Marjoram (Origanum majorana) essential oil is steam-distilled from the leaves of the plant. This oil has antibacterial, anti-infectious, antiseptic, antisexual, antispasmodic, arterial vasodilating, digestive stimulating, diuretic, expectorant, sedative, and tonic health properties. Marjoram is known for its herbaceous and spicy aroma.

Historically, marjoram was used to combat poisoning, fluid retention, muscle spasms, stiff joints, bruises, and respiratory congestion. Today, some of the primary uses of marjoram essential oil include arthritis, bone spurs, carpal tunnel syndrome, colic, constipation, croup, expectorant, neuralgia, muscle aches and fatigue, pancreatitis, Parkinson’s disease, physical stress, sprains, stiffness, and tendinitis.

Marjoram essential oil can also help anxiety, boils, bruises, burns, celibacy, colds, cuts, fungal and viral infections, hysteria, menstrual problems, ringworm, shingles, shock, sores, and sunburns.

Application of Marjoram Essential Oil and Safety Data:

Topical Application: Can be applied neat (without dilution). Apply directly to the area of concern and to reflex points.
Aromatic Application: Diffuse, or inhale the aroma directly. The aroma of marjoram essential oil promotes peace and sleep.
Internal Application: Marjoram is generally recognized as safe by the FDA for human consumption and can be used as a flavoring agent.
Safety Data: Not to be used internally by children under 6 years old, and should be used with caution and in greater dilution for children 6 years old and older. Should be used with caution during pregnancy.

Ways to Use Marjoram Essential Oil:

1. Tendinitis
Tendinitis can be extremely painful. Try applying a drop of marjoram on location, then cover with a cool pack for 15 minutes. Repeat whenever necessary.

2. Diffusion
Diffuser blends are a simple way to use your favorite essential oils. Here are a few blends that we created for you to try out so you can enjoy the aroma of marjoram essential oil.

3. Roll-on Blends
Roll-on blends are a great way to maximize the use of multiple essential oils, and they’re so easy to apply. Here are some simple blends to help you start using marjoram essential oil topically. Each of these blends should be combined with 2 tsp. (10 ml) of carrier oil in a 10 ml roll-on bottle, then applied directly to the area of concern.

Muscle Recovery
5 drops marjoram
5 drops white fir
6 drops cypress
6 drops peppermint
Arthritis
3 drops frankincense
4 drops peppermint
2 drops marjoram
Carpal Tunnel
3 drops basil
3 drops marjoram
2 drops lemongrass
2 drops cypress
Nerve Pain Relief
8 drops marjoram
8 drops eucalyptus

4. Cooking
Marjoram is a commonly used herb in many recipes, and you can easily use the essential oil as a replacement. Here are a few recipes we have that include marjoram essential oil for you to try out.

5. Massage Oil
Using marjoram essential oil in a massage oil has many benefits. Marjoram essential oil is great for muscle spasms, can serve as a sedative to your nerves, and promotes relaxation. Combine any of these blends with 1 Tbsp. (15 ml) of your favorite carrier oil to reap the benefits!

Nervous Tension
6 drops marjoram
3 drops rose
2 drops lavender
Muscle Relief
7 drops marjoram
3 drops rosemary
2 drops lemongrass
Emotional Balance
4 drops marjoram
2 drops frankincense
2 drops rose
Aches & Pains
5 drops peppermint
5 drops marjoram
3 drops lavender

Sources:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, pp. 90–91.
Aromatherapy Blends & Remedies by Franzesca Watson

No-Bake Chocolate Fruit Pizza

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!

No-Bake Chocolate Fruit Pizza

  • Servings: 6
  • Difficulty: Easy
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Ingredients:

Crust

  • 1 cup (140 g) whole almonds
  • 15 medium pitted dates
  • 2 Tbsp. (24 g) coconut oil, melted
  • 1 Tbsp. (8 g) cocoa powder
  • 1 tsp. (5 ml) vanilla

Filling

  • 1/2 cup (120 g) cream cheese
  • 1/2 cup (140 g) plain greek yogurt
  • 1 Tbsp. (15 ml) sugar or honey
  • 1/4 tsp. (1.5 ml) vanilla
  • 2–3 drops orange, lemon, or lime essential oil

Toppings

  • 1/4 cup (40 g) strawberries
  • 1 clementine or mandarin orange
  • 1/4 cup (40 g) blueberries
  • 1/4 cup (40 g) blackberries

Instructions:

  1. Begin by making the crust by blending the almonds in a food processor until they reach a rough flour-like consistency.
  2. Add in the dates, melted coconut oil, cocoa powder, and vanilla, and blend again in the processor until well combined.
  3. Press the mixture into a circular tin or tart dish, and refrigerate for an hour.
  4. In a separate bowl, whip the cream cheese and greek yogurt until well combined.
  5. Add the honey or sugar, vanilla, and essential oil, and combine thoroughly.
  6. Once the crust has set, move to a plate, and spread on the filling.
  7. Decorate the pizza with the fruit, making your own design!

You can use any fruit you would like, not just the ones listed. Other fruits you can add include grapes, kiwi, apples, raspberries, etc. Find the fruits you like and be creative!

Almond Thumbprint Cookies with Lime Frosting

It’s almost St. Patrick’s Day, and if you’re like us, you’re looking for fun, healthy treats. We all have a sweet tooth sometimes, but we don’t want to eat too much sugar! If you can relate, this recipe is perfect for you. These almond flour cookies don’t use any grain, and the sweetener is just honey—no refined sugar! These cookies are yummy, but not so sweet that they leave you feeling sick. These are cookies you can feel good about feeding your kids! Add the Lime Frosting to the cookies to increase their flavor—and add the health benefits of lime essential oil. You can even dye the frosting green to kick off St. Patrick’s Day!

Almond Thumbprint Cookies

  • Servings: 18
  • Difficulty: Easy
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Ingredients:

  • 2 1/4 cups (215 g) blanched almond flour
  • 1/2 tsp. (2 g) baking soda
  • Pinch salt
  • 1 egg
  • 1 tsp. (5 ml) vanilla
  • 1/3 cup (80 ml) honey
  • 4 Tbsp. (57 g) butter, softened

Instructions:

  1. In a medium bowl, combine the almond flour, baking soda, and salt.
  2. Add the remaining ingredients, and stir until combined completely.
  3. Cover the bowl, and refrigerate for at least 30 minutes.
  4. Preheat the oven to 350°F (175°C).
  5. Once the dough is chilled, use a cookie scoop or a tablespoon to form the dough into balls, and place on a cookie sheet.
  6. Using your thumb, make a dent in the center of each cookie, being careful not to poke entirely through.
  7. Bake for 9–11 minutes, or until slightly browned.
  8. Remove the cookies from the oven, and immediately press the dents back down using a teaspoon.
  9. Allow the cookies to completely cool before filling each hole with Lime Frosting (recipe below).

If you don’t want to use the Lime Frosting, you can also fill the holes with some jam for a fun, fruity dessert.

Lime Frosting

  • Servings: Yield=8 oz. (250 ml)
  • Difficulty: Easy
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Ingredients:

  • 8 oz. (225 g) cream cheese, softened
  • 3 Tbsp. (45 ml) honey
  • 1 tsp. (5 ml) vanilla
  • 1–2 tsp. (5–10 ml) milk
  • 8–10 drops lime essential oil
  • Green food coloring or spinach powder (optional)

Instructions:

  1. In a small bowl, combine cream cheese, honey, and vanilla.
  2. Using a hand mixer, beat the frosting on medium speed.
  3. Slowly add in the milk until the desired consistency is reached.
  4. Add the lime oil and food coloring.

For easier use, place the frosting in a small zip-top bag, and cut the corner off. Squeeze the frosting through the corner of the bag to frost the cookies!