Coconut Butter Truffles

On the twelfth day of Christmas, my true love gave to me...

Coconut butter truffles!

Here is a great and simple recipe to create some coconut truffles to go along with your chocolate truffles.

Coconut Butter Truffles

Coconut Butter Truffles

1 cup coconut butter (like Artisana)
1/2 cup powdered sugar
4-6 drops mint, lemon, lime, or wild orange essential oil*

Truffle Coatings

shredded coconut
crushed peppermint candy
chopped nuts

Microwave coconut butter 30 seconds to 1 minute.  Stir until thoroughly mixed.

With a wire whisk, stir in powdered sugar and essential oils.  Mixture will thicken as it cools.

Scoop into balls using a spoon or small gauge cookie dough scooper and place on parchment-lined cookie sheet.  Refrigerate a few minutes, and then roll in your hands to smooth into bite-sized truffles.  Roll in coating of choice.

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*Use only PURE essential oils.  Check the label to be sure they are safe for internal use.

E-mail me for a free sample of the essential oil of your choice.

Peppermint Ribbon Cake

On the tenth day of Christmas, my true love gave to me...

Peppermint ribbon cake!

And on a personal note, my true love and I are celebrating our 23rd anniversary today. :)  True love lasts.

Peppermint Ribbon Cake

Peppermint Ribbon Cake

1 package (18-1/4 ounces) white cake mix
3-4 drops peppermint essential oil*
1/2 teaspoon red food coloring
1/2 cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners' sugar
1 tablespoon 2% milk

Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and 1/2 cup crushed candies.
Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies. Yield: 12 servings.

Recipe adapted from A Taste of Home

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*Use only PURE essential oils. Check the label to be sure it is safe for internal use.

E-mail me for a free sample of peppermint essential oil. And be sure to come back tomorrow for more 12 Days of Christmas ideas.

Chocolate Truffles

On the ninth day of Christmas, my true love gave to me...

Decadent chocolate truffles!

Truffles are the simplest candies to make, and with a couple of holiday flavorings, they can help bring the Christmas spirit.

Chocolate Truffles

Basic Truffle Ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract

Optional Flavorings

3-4 drops peppermint essential oil*
3-4 drops wild orange essential oil*
3-4 drops cinnamon or cassia essential oil*

Truffle Coatings

Cocoa powder
Powdered sugar
Finely chopped walnuts or almonds

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). Add essential oils (if using) and mix.

2 Place the chocolate in a separate bowl. Pour the cream over the chocolate. Add the vanilla only if you're not using essential oils. Allow to stand for a few minutes , and then stir until smooth.

3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.

Makes 30-40 chocolate truffles.

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*Use only PURE essential oils.  Check the label to be sure it is safe for internal use.

E-mail me for a free sample of the essential oil of your choice.  And don't forget to come back tomorrow for more 12 Days of Christmas ideas.

Peppermint Bark

On the seventh day of Christmas, my true love gave to me...

Peppermint bark!

This is such a simple, easy way to bring the holiday spirit into your home.  It's a great gift for others, and it's a wonderful treat to add to your cookie platter.

Peppermint Bark

Peppermint Bark

• 12 oz. of high-quality white chocolate chips or dark chocolate chips
• 5 regular sized candy canes, crushed up
• 3-4 drops of peppermint essential oil*

1. Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint oil and stir.

2. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.

3. Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

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*Use only PURE essential oils.  Check the label to be sure it is safe for internal use.

E-mail me for a free sample of peppermint essential.  And be sure to come back tomorrow for more 12 Days of Christmas ideas.

Lemon Lavender Cookies

On the sixth day of Christmas, my true love gave to me...

Lemon lavender cookies!

Here's another delicious recipe to try this holiday season.

Lemon Lavender Cookies

Lemon Lavender Cookies


3 1/4 c. flour
1 c. sugar
1 c. butter
4-6 drops lemon essential oil*
4-6 drops lavender essential oil*
3 eggs
1 tsp baking powder


Cream butter and sugar, then ad lemon and lavender essential oils.
 Add eggs one at a time.
Add dry ingredients.
If the mix is too soft: cover and chill for 15-30 minutes.  If the mix is too dry: add milk one tablespoon at a time until the dough is wet and soft enough to pass through a cookie press.
Fill your cookie press with your dough, using whatever shape for your cookie you would like and press onto an ungreased cookie sheet.  Alternatively – drop by the heaping spoonfuls onto an ungreased cookie sheet.
Bake at 350 for 8-10 minutes, or until puffed and slightly browned on the edges.  Transfer to a cooling rack.

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*Use only PURE essential oils.  Check the label to be sure it is safe for internal use.

E-mail me for a free sample of the essential oil of your choice.  And come back tomorrow for more 12 Days of Christmas ideas.

Thin Mint Cookies

On the fifth day of Christmas, my true love gave to me...

Thin mint cookies!

One of our favorite family traditions is baking and giving cookies.  In years past, I've hosted a cookie exchange.  The rules are simple -- you invite five of your friends and have them each bake 12 dozen cookies.  Then you meet together and divide the cookies amongst you, which means that you each go home with 12 dozen cookies of different varieties.  It's not only fun getting together, but it's a great way to discover new cookie recipes.

Once all our cookies are baked and plated, we don our gay apparel -- which in our case means reindeer antlers.  :)  And then we deliver them to our friends and neighbors, accompanied by our best off-tune rendition of "We Wish You a Merry Christmas." 

Thin Mint Cookies

Thin Mint Cookies
Makes 36 cookies

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
•   4-6drops peppermint essential oil*
• 3 (1 ounce) squares semisweet chocolate, chopped
• 1/4 cup butter

1. In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
4. Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
5. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.   From Allrecipes.com.

What are some of your favorite holiday treats?

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*Use only PURE essential oils.  Check the label to make sure they are safe for internal use.

E-mail me for a free sample of peppermint essential oil.  And don't forget to come back tomorrow for more 12 Days of Christmas ideas.

Sugar Scrub

On the fourth day of Christmas, my true love gave to me...

Moisturizing sugar scrub!

Sugar Scrub

Here's a super simple recipe for making a great moisturizing sugar scrub.

1 1/2 cups sugar
1/4 cup oil (fractionated coconut, almond, or olive are all good choices)
3-5 drops essential oil

Combine all ingredients together and pour into a decorative container.

Chocolate mint truffle:  add 1/8 cup unsweetened cocoa powder and use peppermint essential oil.  Remember, peppermint is a strong oil, so use sparingly.
Lavender eucalyptus:  use lavender and eucalyptus essential oils.
Dreamsicle:  use Citrus Bliss blend essential oil.

Give this with yesterday's scented bath salts for a Night and Day Spa gift.

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E-mail me for a free sample of the essential oil of your choice.  And don't forget to come back tomorrow for more 12 Days of Christmas ideas.

Christmas Fudge

On the second day of Christmas, my true love gave to me...

Fudge!  Fudge is a great treat to have on hand for those unexpected carolers, or to give as a gift.  Try this twist on traditional fudge to give it an extra Christmas-y flavor.

Orange or Peppermint Fudge

Orange or Peppermint Fudge

2 c. sugar
2/3 c. evaporated milk
¼ c. butter
¾ c. chocolate chips
1 c. marshmallows
1 tsp. vanilla
6-8 drops peppermint or wild orange essential oil*


In a saucepan combine sugar, milk and butter at medium heat. Boil, stirring constantly for 5 minutes. Add remaining ingredients, pour into buttered pan. Cut when cool.  Enjoy!

*****

*Use only PURE essential oils.  Check the label to make sure they are safe for internal use.

E-mail me for a free sample of  peppermint or wild orange essential oil.  And come back tomorrow for Day 3 of the 12 Days of Christmas!

Quick Cranberry Drops

You may be swapping out fall colors for Christmas lights this weekend -- but do you still have some Thanksgiving leftovers?  Get in the Christmas spirit by turning your leftover cranberry relish into holiday cookies.

Quick Cranberry Drops

2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
1 egg, room temperature
2 Tbsp. milk
1 1/2 tsp. vanilla extract
1/2 cup cranberry relish

Icing

1 cup powdered sugar, sifted
2 Tbsp milk
3 Tbsp. dried cranberries, snipped

1.  Line two cookie sheets with parchment; set aside.
2.  Preheat oven to 375 degrees F.  In a large bowl, whisk together flour, baking powder, and salt; set aside.
3.  In a large mixing bowl, beat butter at medium-low speed until smooth and creamy.  Add sugar.  Beat for 2 minutes or until well blended.  Reduce speed to low.  Add egg.  Beat for 1 minute.  Add milk and vanilla and beat for 1 minute more.
4.  With mixer at lowest speed, steadily add flour mixture until flour is incorporated and soft dough forms.  Beat in relish until evenly incorporated.
5.  Drop dough by the spoonful (about 2 tsp.) 2 inches apart onto cookie sheet.  Bake 10 to 12 minutes until slightly firm and golden brown on bottoms.  Cool on cooling racks.
6.  For icing, in a medium bowl, combine powdered sugar and milk.  Stir until smooth.  If needed, add milk in droplets to reach desired consistency.  Stir in snippets of cranberries.  Top each cookie with 1/2 tsp. of icing, and let stand until set.  Makes 45.

Alternatively, freeze cookies after they have cooled.  Thaw and dust with powdered sugar when ready to serve.

Recipe from Better Homes and Gardens

Flops

I get ambitious sometimes.  I'll see a great idea on the internet and think, hey, my kids would love that!  I'll give it a try, and sometimes it works out great.  I'm a hero.  Sometimes, however, it doesn't turn out exactly the way I'd like it to.

Hershey's Kisses Acorns

For example, I saw a really cute snack idea in a Family Fun magazine.  Hersheys' Kisses acorns.  Like this: 

See?  It doesn't look that hard, does it?  Hershey's Kisses, mini vanilla wafers, and a little chocolate frosting.  What could go wrong?  Well, my Man Child went shopping for me, and he couldn't find the mini vanilla wafers, so he got the regular-sized. 

OK, I thought, maybe we could substitute mini Ritz crackers instead.  He brought some home, and they were still too big.  I tried it anyway, and asked my Little Fashionista what she thought they were.  She gave me her best dumb blonde look and a big, "Huh?"

Likewise, I had great plans for my blog post today.  I was going to make homemade peppermint patties, taking pictures step-by-step, and then wow you with my cleverness. 

It sounds easy enough.  You take some coconut butter, add a little Stevia or powdered sugar and a couple of drops of peppermint essential oil.  Make patties and cool in the fridge while melting the chocolate.  Dip, cool, and done.

Peppermint Patties

Yeah.  But I couldn't find coconut butter and decided to make my own.  Supposedly, you put coconut chips in a blender for ten minutes and it magically turns into coconut butter.  Unless, I discovered, your blender isn't powerful enough.  Then, the motor starts to smoke and you find little flecks of melted plastic in your ground coconut.

I'm not giving up yet.  I just need to find some coconut butter.  Or buy a really good blender.

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Do you have any good after-school snack recipes to share?