Wednesday, September 25, 2013

doTERRA Peppermint Hot Chocolate Cookies

doTERRA’s  Peppermint Hot Chocolate Cookies

Ingredients:
1 ¼ cup Butter
2 cups White Sugar
2 Eggs
2 tsp Vanilla
2 ½ cups Flour
1 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
½ tsp Salt
1/3 cup Granulated Sugar
Directions:
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1.  Preheat oven to 350˚F
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2.  In large bowl cream butter and sugar until fluffy.  Add eggs and vanilla; mix well.  Sift together flour, cocoa, baking soda, and salt.  Add to creamed mixture and stir until entire mixture is an even dark brown.  Add dōTERRA Peppermint Essential Oil and stir until evenly blended.
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3.  Roll dough into balls about 1” in diameter.  Roll each ball in granulated sugar and place on
parchment covered cookie sheet.  Cookies will spread during baking.  Bake for 8-10 mins or until tops have a crackle appearance



Coming Soon Doterra essential oil classes!!



Tuesday, September 24, 2013

doTERRA Ginger & Coriander Chicken Soup




Ginger & Coriander Chicken Soup
A delicious healing soup which is fantastic for sore throats and seasonal colds. But don’t wait until you are not feeling well, as it is delicious and warming anytime you are in the mood for something comforting and fragrant.
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Ingredients: 
1 small bunch cilantro leaves, chopped
3 cups chicken broth
3 cups water
1 ½ to 2 lb. chicken breast, sliced thinly
1 tablespoon corn starch
½ teaspoon sea salt
½ teaspoon ground white pepper
1 tablespoon corn starch
½ teaspoon extra virgin olive oil
2-3 drops doterra’s ginger essential oil1 drop doterra’s coriander oil
½ teaspoon sesame oil, optional
2 boiled egg, peeled and diced
Preparation:
1. Rinse chicken and partially freeze (2-4 hours). Remove from freezer and slice thinly.
2. Marinade sliced chicken in salt, pepper, and cornstarch. Let rest for 10 to 15 minutes.
3. Using a small cup combine ½ teaspoon olive oil with essential oils, and sesame oil, and set aside.
4. In a large pot, bring chicken broth and water to a boil. Turn heat to low and add cilantro, Continue to simmer for 10 minutes.
5. While simmering, add chicken and cook for another 1 to 2 minutes.
6. Stir blended oils into the soup, and garnish with cilantro leaves and diced eggs