Lemon and Orange Granitas

INGREDIENTS:
•   6 large lemons or 4 medium oranges
•   Sugar/honey to taste
•   4 cups water
•   2–4 drops Lemon or Wild Orange doTERRA essential oil

DIRECTIONS:
1.   Clean and wash fruit. Cut off the top quarter and slice a thin bevel off the bottom of the fruit, so they stand up straight.
2.  Using a grapefruit knife, carefully remove and save the flesh and juice; be careful not to cut through  the bottom. Stand the rinds on a plate or cookie sheet and freeze until solid.
3.  Combine scooped out flesh and juice with essential oil in a food processor or blender; pulse until mostly pureed then press mixture through a fine-mesh strainer.
4.  Stir in water; add sugar or honey one tablespoon at a time to taste. Pour mixture into large roasting pan or baking dish, large enough that the liquid isn’t more than one-inch deep.
5.  Freeze for 1–3 hours. Remove mixture from freezer every hour and scrape with two forks to break up ice.
6.  When the granita is frozen, rake until glittery. Scoop into frozen lemon or orange shells and serve.

Recipe From :  http://doterrablog.com/backyard-bash-a-guide-to-hosting-a-stress-free-summer-party/

Carrot Cake on a Whole New Level

If you love carrot cake, you will love this recipe This amazing recipe has been handed down and loved by several generations of carrot cake aficionados but has now been updated to include the benefits of therapeutic-grade essential oils in a way that brings a household favorite to a whole new level of goodness.

CARROT CAKE

• Time: 40 minutes active; 60 minutes inactive
• Difficulty: easy
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INGREDIENTS

• 2 cups sugar
• 1 1/4 cup canola oil
• 6 drops cassia essential oil
• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups grated carrot
• 1 small can crushed pineapple (Note: You can omit the pineapple and increase the grated carrot to 3 cups, if you prefer.)
• 2 tsp vanilla
• 1/2 cup chopped walnuts
• 4 eggs

INSTRUCTIONS

1. Mix the sugar, canola oil, and cassia oil together in a bowl.
2. In a separate bowl, sift the flour, baking soda, and salt together.
3. Combine the sugar mixture and half of the flour mixture.
4. Beat in the carrots, pineapple, vanilla, and walnuts.
5. Add the rest of the flour mixture.
6. Add eggs, one at a time, beating well after each.
7. Pour into a greased and floured 9″x13″ cake pan.
8. Bake at 350˚ F for 30–40 minutes or until a toothpick inserted in the center comes out clean.

CREAM CHEESE FROSTING

INGREDIENTS

• 1 8 oz. pkg cream cheese
• 1/2 cup butter
• 1–3 drops lemon essential oil
• 1 16 oz. pkg. powdered sugar
• 1 tsp vanilla
• 1 cup chopped nuts
• 2 Tbs whipping cream

INSTRUCTIONS

Blend together cream cheese, butter, and lemon essential oil. Then add powdered sugar, vanilla, and nuts. Gradually add the whipping cream until the frosting reaches desired consistency.

 This recipe is from: http://blog.aromatools.com/2014/04/14/carrot-cake-on-a-whole-new-level/