Position the oven rack in the upper third of the oven, and preheat to 425°F (220°C).
Place squash, carrots, potatoes, and grapes in a large bowl with oil, and toss (or use hands) to coat the vegetables with oil. Add half the Essential Oil BBQ Rub, and continue mixing with hands until all the vegetables are coated. Arrange the vegetables and grapes in a single layer on a large rimmed baking sheet.
Place the chicken thighs in the same bowl, and rub with the remaining spice mixture. Arrange skin-side-up on top of the fruit and vegetables.
Roast until skin is browned and a thermometer inserted into the thickest part of the chicken registers to 165°F (about 35 minutes). If chicken or vegetables start to burn, move the pan to a lower rack to finish cooking. If the vegetables are done but the chicken skin needs a little help, try broiling for 1–2 minutes.
1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)
Preheat the oven to 425°F (220°C).
In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!
Here are a few other recipes to round out your Thanksgiving meal:
Seasons are changing, and autumn time is here. The leaves are changing colors and falling on the ground. Along with these changes, we begin to notice different smells such as apples baking, pumpkins and squashes cooking, and sweet spices like cinnamon, cloves, nutmeg, cardamom, and ginger. Maybe you aren’t surrounded by those smells, but wish that you were. Well, we’ve got the solution and essential oils to make it easy for you!
You will love how these room sprays bring the autumn scents into your home! You could just make them for yourself, but why not turn it into an easy essential oil make-and-take class and share the love with others?
The idea for this class is really simple:
Invite all the people you want. Make sure to remind them about the class a week before and the day before, because people really do forget.
Prepare a short lesson about essential oils and their benefits. A great topic to discuss is how the essential oils in these sprays have antibacterial properties and can help purify the air and support the immune system. Remember to keep the lesson free of health claims and speak generally of supporting the immune system rather than listing specific conditions if you plan on discussing any business opportunities with an essential oil company. You can find great information for your lesson in Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils. Here are a few pages from the 8th Edition to help you get started: pp. 6–10; 28; 29; 218–19; 288.
Make one of each of the sprays listed below before the class so your attendees can try them and choose a scent they would like to make.
Prepare your make-and-take stations. Set up the materials so it is easy for everyone to make their room spray. It is up to you whether or not you charge your attendees for making make one or more sprays, but we suggest allowing each attendee one free spray and charging for extras if they desire more than one. Make sure to have enough instruction sheets to allow each attendee to take one home in case they would like to make any of the other sprays on their own.
Offer refreshments, if desired.
This is a great class to simply give your attendees a little information about essential oils, time for asking questions, and a fun autumn-scented spray to take home with them. If you want to discuss the business side of essential oils, this class is an easy one to do that as well.
Wash peppers. Cut the top off each pepper, and scrape out the insides. If desired, use a small paring knife to cut out a jack-o-lantern face on one side of each pepper.
Place peppers in a large baking dish, and add about 1″ (2.5 cm) of water. Cover with foil, and bake for 20 minutes while you make the filling.
Heat olive oil in a large saucepan over medium-high heat. Add ground meat and cook, stirring and breaking up large chunks, until browned and cooked through. Drain off as much grease as possible.
Return pan to heat, and add taco seasoning, onion, and garlic. Cook for a few minutes until soft. Reduce heat to medium. Add tomatoes, tomato sauce, rice, green chiles, black beans, corn, crushed red pepper, and 1 cup (113 g) of cheese. Stir to combine, and cook until cheese is melted.
Remove from heat, and stir in the essential oils.
Remove peppers from the oven, and reduce the oven temperature to 375°F (190°C). Move the peppers to a plate or cutting board. Pour out the water from the pan.
Add the filling to each pepper, and place peppers back in the baking dish. Cover with foil, and bake for 25–30 minutes. Remove foil, and top each pepper with additional cheese. Return peppers to the oven for 5 minutes or until the cheese is melted.
Add desired toppings, and enjoy!
*Note: You can use any kind of taco seasoning you have on hand, or try replacing the taco seasoning altogether with 1 Tbsp. (8 g) chili powder, 1 tsp. (6 g) sea salt, and 1–2 drops cumin essential oil. See our Taco Seasoning recipe below that we put together in an empty spice jar.
Don’t you love the colors of fall leaves? This is probably one of the best things about the seasons changing! So why not use them for decoration? Dipping the leaves in beeswax actually preserves their color so they can last through the season. We decided to try taking this idea to the next level by adding essential oils! Now you can experience the colors AND scents of fall at the same time!
When picking leaves for this project, keep in mind that the leaves need to be dead and somewhat dry. Don’t pick them off the tree because they still contain a fair amount of moisture that will cause the leaf to turn brown rather than be preserved in its beautiful color. If you have leaves that are fairly moist (let’s face it—the leaves on the trees are prettier!), then you can dry them by placing them between pages of a book for a couple days before dipping them in beeswax.
Also, if you are doing this project with kids, keep in mind that melted beeswax can be hot and this project can get a little messy; so keep your work area covered in newspaper or wax paper for easier cleanup. One idea for working with children is for an adult to dip the leaves and hand them to the child to shake off the excess beeswax and lay on the wax paper to dry. Children can also help string up the leaves and create garlands.
For easiest cleanup, allow the beeswax to dry completely; then scrape/peel as much as you can off your dishes and either save for another project (leftover scented beeswax would make a great candle!) or throw in the trash can. Use really hot water to melt the remaining beeswax and wash dishes with soap.
Essential oils (Some great fall scents include cinnamon, clove, cassia, orange, ginger, cardamom, cedarwood, patchouli, and frankincense)
Melt the beeswax in a double boiler, saucepan, slow cooker, paraffin wax bath, or microwave-safe dish. You will want enough beeswax to be at least 1 inch deep. (We used a 2 cup glass measuring cup with 1/3 cup of beeswax placed in a small pot with water to create a double boiler. This amount worked well for the 20–30 small leaves we waxed.)
Once the beeswax is melted, add essential oils to create your desired scent. (We used 2 drops of clove, 2 drops of orange, and 2 drops of cassia for the 1/3 cup of beeswax, and it smelled great!)
Hold the leaves by the stems, and dip them into the beeswax. Make sure to cover the whole leaf.
Gently shake off the excess beeswax, and let the leaf dry for 15–30 seconds before placing on a sheet of wax paper to finish drying.
Note: If the beeswax starts to cool (you’ll notice it gives the leaf a thicker coating when this happens), reheat the beeswax for a minute before continuing. Leaving the beeswax on a low heat source is easiest, but use caution if children are helping.
Once finished with all of your leaves, string them up by tying a little knot around each leaf along a piece of string, or use them in any of your favorite fall decoration ideas.
These Be”witch”ing Cupcakes are so cute and so fun to make! They make a great Halloween activity to do with your kids or grandkids, and they also make a fun and delicious dessert to serve at a Halloween party.
Candles make great decorations and can provide a lovely scent in your home! We brought this post back from the archives to show you just how easy it is to make your own scented candles.
Have you been looking for a cute decoration idea? Well, we have a great one for you! This homemade beeswax candle smells amazing, is made of all natural ingredients, and is so easy to make. Continue reading →