Cooking With Essential Oils

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Butter Cream Mints

• ½ cup butter, softened
• 4 cups powdered sugar
•  2 T. heavy cream
• 2-4 drops Spearmint essential oil

Beat butter until it’s creamy. Blend in powdered sugar one cup at a time, adding heavy cream and essential oil with the final cup of sugar. Mix until smooth, using hands if necessary. Transfer mixture to pastry bag fitted with star tip and pipe nickel-sized stars onto wax or parchment paper. Let mints dry in a cool, dry place overnight.

* I did not have a large enough tip this time so they are not as pretty as piped but they sure taste good! Just like ‘Grandma Candy’ - the candy Grandma Goman gave us every time we visited her.

Seasoned Pumpkin Seeds

• 3 drops On Guard Protective Blend essential oil
• 2 cups raw pumpkin seeds
• ¼ cup salt
• 3 cups water
• 3 tablespoons coconut oil
• 1 tablespoon raw honey
• 1 tablespoon cinnamon
• 2 teaspoons sea salt

1. Soak seeds in On Guard, ¼ cup salt, and 3 cups water overnight.
2. Drain water from seeds.
3. Preheat oven to 375 degrees.
4. Stir pumpkin seed, coconut oil, honey, cinnamon and sea salt until seeds are evenly coated.
5. Pour seeds onto greased baking sheet with sides.
6. Roast 30 minutes, stirring every 10 minutes, until golden and crunchy.

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Honey Suckers

• 1 cup sugar
• ½ cup honey
• 2 tablespoons water
• 6 drops Wild Orange or Lemon essential oil
• Sucker mold and sticks

1. Place sugar, honey, and water in medium pan.
2. Over medium heat, stir until sugar dissolves.
3. Add thermometer and bring mixture to boil.
4. Prepare candy molds by spraying with non-stick spray and adding sucker sticks to center of each mold.
6. Let honey mixture boil until thermometer reads 295 degrees.
7. Once mixture reaches the correct temperature, pour into heat-resistant measuring cup.
8. Add essential oil and stir.
9. Carefully pour mixture into molds and twist sucker sticks to make sure they are fully coated.
10. Let suckers rest 30 minutes before removing from mold.