With peach season upon us, here’s a way to top off a late-summer cookout with a simple, delectable dessert. Warm, sweet, cinnamon peaches make the perfect complement to savory barbecued dinners. You can also panfry peaches indoors. Since they’re so quick and easy, you’ll make this your go-to dessert for many occasions!
In a small bowl, combine the melted butter and cinnamon essential oil, and set aside.
Slice the peaches in half—leaving the skin on—and remove the pits.
Brush the melted butter with cinnamon essential oil all over the peach halves. Grill them with flesh side down over medium heat for 2–3 minutes or until browned. You may want to use the cooler edges of the grill if you’ve been barbecuing meat. (Alternately, panfry the peach halves over medium-high heat in the same way.)
Turn the peach halves face up, and sprinkle the brown sugar over the flesh. Grill for another 2–3 minutes or until the skin is browned and loosened. (If panfrying, cover the pan and cook for another 2–3 minutes or until the sugar caramelizes.)
Remove peach halves from the heat, and serve with or without the skin—topped with ice cream or yogurt.
This dessert is so delicious—and healthy too! If you love rich, creamy, chocolate treats, this is the one for you. It’s made with coconut cream, which adds an amazing hint of coconut flavor. And the peppermint essential oil tops off this amazing dessert with a flavor to die for! This mousse is very rich, so it doesn’t take much to hit your sweet spot.
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.
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!
Indulge your sweet tooth without compromising your health goals with these delicious and healthy chocolate truffles. These truffles are full of antioxidants, healthy fats, nutrients, and the benefits of peppermint essential oil!
[recipe title=”Dark Chocolate Avocado Peppermint Truffles” servings=”” time=”15 minutes active; 3+ hours inactive” difficulty=”Easy”]
1 ripe avocado, peeled and pitted
1/2 cup dates, soaked and drained (about 5–6 dates)
1/4 cup (30 g) cacao powder + 2 Tbsp. (15 g) for dusting
1 1/2 Tbsp. (18 g) coconut oil
2 Tbsp. (16 g) coconut flour + more as needed
Dash of sea salt
2–3 drops peppermint essential oil
Soak dates for 3 hours for the smoothest texture.
Place all ingredients in a food processor or blender (except for the 2 Tbsp. of cacao powder for dusting). Blend or pulse until smooth. Add more coconut flour if needed to get the desired texture (you want a rollable ball; the balls will harden more in the fridge).
Place the 2 Tbsp. (15 g) of cacao powder on a plate. Set aside a plate or dish for the finished truffles.
Scoop out 1 Tbsp. (15 ml) of the chocolate avocado mixture, and form it into a ball. Roll the ball in the cacao powder, and place on the plate or dish. Continue until all the balls are formed.
Refrigerate the balls for 2–3 hours until hardened, and enjoy!
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!
[recipe title=”Peppermint Whipped Cream Cubes” time=”5–10 minutes active; 1 hour inactive” difficulty=”Easy”]
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
Using an electric mixer, whisk together the whipping cream, powdered sugar, and peppermint essential oil until it thickens and forms stiff peaks.
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.
Freeze the cream until solid (about an hour).
Use a cookie cutter to cut out shapes in the cream, and place them in hot chocolate.
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.
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.
[recipe title=”Autumn Chocolate Brittle” time=”15 minutes active; 1 hour inactive” difficulty=”Easy”]
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
Shelled pumpkin seeds (also called pepitas)
Pumpkin pie spice (optional)
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.
Melt the chocolate, or make the recipe below.
Add salt and essential oils to taste. Start with a toothpick of each oil, and keep adding until you like the taste.
Pour the melted chocolate onto the parchment paper, and spread as thin as you like.
Sprinkle the cranberries and pumpkin seeds over the chocolate to your liking.
Sprinkle the chocolate with pumpkin pie spice for a little extra flavoring, if desired.
Let the chocolate come to room temperature; then freeze it until it’s completely solid.
Once solid, use a knife or your hands to break the chocolate into fragments.
Store any leftovers in the freezer or the refrigerator.
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.
[recipe title=”BlenderBottle® Homemade Raspberry Ice Cream” servings=”2–3″ time=”10 minutes active; 3 hours inactive” difficulty=”Easy”]