Tag Archives: essential oil

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.

Miracles in Quick Marinaras (or, “OregaNO YOU DIDN’T)

In my pantry today:

  • 1 package refrigerated cheese ravioli
  • 8 oz ground sausage
  • 16ish oz canned tomato puree
  • 1 10 oz can petite diced tomatoes
  • 3-4 cloves garlic
  • 1 small yellow onion
  • 1 tsp Italian seasoning
  • 1 tsp hot red chili/cayenne powder
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida
  • 1 drop doTerra® oregano essential oil

So a roll of ground sausage was going to thaw and go to waste were it not cooked. Don’t you judge me.

That being said, I actually drained off a little more of the grease than I meant to and left my diced up onion and garlic a bit dry in the pan. I kinda stir-fried in the turmeric, Italian seasoning, red chili powder and asafoetida, letting things simmer  in what little fat they could until the pan started developing liver spots. At that point, tomato reinforcements were called in to cool things down.

This was an acceptable sauce to go over what were most likely adequate store-bought ravioli. It was a meal, and I was tired. My wife* (the yoga instructor) brought into the kitchen her new set of essential oils; more importantly here, oregano oil. And boy, it was

I’m part of the mint family.

pungent past principle in proving its paternity.  Now I’m Italian enough, but never had I ever known of oregano as something with medicinal properties. She suggested and I was happy to agree to try a drop in the pan to see if it was terribly strong for its dual cooking application and how it might taste.

Stir it in. Wait for it. One drop, really. Just one. Wait! Feel that? It was a Tuscan breeze passing through your kitchen window. I still can’t really reconcile how one drop of anything can take a saucepan full of emo-mato sauce from 3 spoons to a celebratory 5 spoons. The force is so very with it, and I hope to one day try the force of other kinds (cilantro, clove, lemon, lime, peppermint, rosemary, wild orange). Holiday baking season will soon be upon us, and regular extracts can go sit and spin!

 

*omg I have one of those and one of those has me.