In my pantry today:
- 1 box gluten-free white cake mix
- 1 stick butter
- 8 oz. cream cheese
- 4 eggs
- 1.5 tsp. vanilla
- 1.5 drops doTerra® lavender essential oil
- 2/3 lb. powdered sugar
- 1 c frozen blueberries
Mix cake mix, butter and egg until crumbly rather than powdery. Pat down into a 9″x13″ pan, pushing sides slightly up. Have cream cheese and eggs at room temperature and mix cream cheese, eggs and vanilla until they are a smooth liquid — I used a food processor for this and I do not consider that in any way cheating. Add powdered sugar to the food processor, pulsing between every cup or so. Then — and here’s where I step blindly into the abyss — I added a drop and a half of lavender essential oil. In addition to smelling wonderful, this oil happens to be pure enough to be eaten. I 
have heard tale of lavender being a flavor as well as a scent. I wanted to try, and cheesecake can be a gentle delivery medium for a first taste of something long considered just a perfume plant. After it’s been pulsed in, take a deep breath and pour it all over the cake mix. In a small sauce pan, heat frozen blueberries until smashable and drizzle they and their liquids onto the cheesy topping. Swirl with abandon. Bake at 300° for 60 minutes or until a butter knife comes out the middle relatively clean. Cool very completely (everything has to settle in together) and cut into squares. I cannot in good legal conscience guarantee that you will be delighted, but, well, you’ll probably be delighted. 5 spoons!