Oily Tools

EO Tools, Cases, Ingredients, and more

As you begin to make your journey into the “oily” world you will soon discover you need some accessories/tools for various reasons (i.e. carrying your oils).
Great news! I have gathered some of my favorite “oily” resources together on one page to make it easy to find some of the things you may want to obtain.
Check it out by clicking/touching >> HERE <<

Ordering Cards from Moo

Here are step by step instructions for ordering “user-designed” business cards on Moo.Com
Remember to add your contact information FIRST and remember to SAVE the FILE in a place where you will know exactly where it is on your computer — you will need to access it when it is time to upload it to Moo.Com
Continue reading “Ordering Cards from Moo”

GF Amish Raisin Puffs w/ YL Oil

GF Amish Raisin Puffs

GF Amish Raisin Puffs

Ingredients:
1 1/2 Cup Raisins
1 Cup Water
1 Cup unsalted butter
1 tsp. baking soda
2 tsp. vanilla
2 eggs
1 1/2 Cup Coconut Palm Sugar
3 1/2 Cups Gluten Free All-Purpose Flour (we used Bob’s Red Mill)
1/2 tsp. Xanthan Gum
1 drop Young Living Cinnamon Bark essential oil
1 Tbsp. cinnamon
1/4 cup coconut palm sugar

Instructions:
Step 1:
1 1/2 Cup Raisins
1 Cup Water
Boil raisins in the water until the water is gone, then add:
1 Cup unsalted butter
1 tsp. baking soda
Step 2:
In a separate pan, heat the following together, until just warmed:
2 tsp. vanilla
2 eggs
1 1/2 Cup Coconut Palm Sugar
Once warmed, add to raisin mixture.
Step 3:
Add the following to the raisin mixture:
3 1/2 Cups Gluten Free All-Purpose Flour (we used Bob’s Red Mill)
1/2 tsp. Xanthan Gum
1 drop Young Living Cinnamon Bark essential oil
Step 4:
In a separate bowl mix together 1 Tbsp. cinnamon with 1/4 cup coconut palm sugar.
Step 5:
Mix well. Take mixture and roll into balls. Roll dough balls into a cinnamon/sugar mixture then bake at 350 degrees for 8 – 10 minutes.

Enjoy!
Enjoy!

Layered Apple Mascarpone Pie Recipe

YLApplePie

Young Living’s Layered Apple Mascarpone Pie Recipe

Ingredients:

Crust
1 Cube (1/4 Cup) cold butter
1/4 Cup YL Blue Agave Syrup
1 tsp pure vanilla extract
1 Cup Brown Rice Flour
1 Cup Tapioca Flour
1/2 tsp Xanthan Gum or Guar Gum

Apple Layer
4 Large Granny Smith Apples
1/3 Cup YL Blue Agave Syrup
3 tsp ground cinnamon, separate
1 Tbsp organic, gmo free cornstarch
1/4 tsp allspice
2 drops YL Lemon essential oil
1 Cup chopped pecans
1 tsp cinnamon
1/8 tsp sea salt

Cheese Layer
8 ounces mascarpone cheese
8 ounces Neufchatel cheese
1/3 Cup YL Blue Agave syrup
2 tsp pure vanilla extract
1 egg

Instructions:

Oil a 9 x 13 baking dish and preheat oven to 350 degrees.

In the bowl of an electric mixer with whisk attachment, cream butter and agave.

Add vanilla, flours, and xanthan/guar gum, and mix on medium for a few seconds.

Stop the mixer and scrape the sides down; continue to mix until it forms crumbly moist balls.

Turn out into the pan and press until mixture evenly covers the bottom. Set aside

In the same mixing bowl (no need to wash it out), beat cheeses and agave on medium-high speed until smooth. Add vanilla and egg. Beat until smooth. Scrape down sides if necessary.

Pour over pie crust. Set aside.

Peel, core, and slice apples extra thin, and place them in the same mixing bowl along with 1/3 cup agave, 2 tsp cinnamon, cornstarch, allspice, and Lemon essential oil. Fold with a rubber spatula until combined.

Spread evenly over cheese layer in pan. Sprinkle pecans, remaining 1 tsp cinnamon, and sea salt over the top of the apples and drizzle lightly with additional blue agave syrup.

Place in oven and bake at 350 degrees for approximately 30 minutes.

Let cool for 15 minutes before serving.