Living Magazine doTERRA Fall 2017 Living Magazine - Page 13

Ingredients: 2 cups granulated sugar 1 cup oil 2 eggs 1 teaspoon vanilla 1 cup of buttermilk ½ cup cocoa 2 cups allpurpose flour ½ teaspoon salt 2 teaspoons baking soda 1 cup hot water Ganache: 1 c  up semi-sweet chocolate chips ½ cup heavy cream 2 drops Wild Orange oil Directions: 1. Preheat oven to 375˚ F. 2. Butter  bundt pan, and dust with cocoa powder. 3. I  n large bowl, combine wet ingredients except for hot water. 4. In a separate bowl combine dry ingredients. 5. S  lowly sift dry ingredients into the wet ingredients, stir until smooth. 6. S  tirring slowly, add hot water. Once combined stop, do not over mix. 7. Bake for 30-35 minutes, or until a toothpick comes out clean. 8. While baking, combine ganache ingredients in a bowl. Microwave for 2 minutes, stirring every 30 seconds. 9. Allow cake to cool for 1 hour. Drizzle ganache over the cake. Ingredients: 1 small avocado 1 ¼ cup semi-sweet chocolate chips ¼ teaspoon vanilla bean paste 2 drops Cardamom oil ¼ cup walnuts (optional) Directions: 1. Mash avocado until smooth. 2. Melt chocolate chips in microwave, stirring every 30 seconds. Tip:  Set aside a ¼ cup of the melted chocolate for dipping. 3. Add avocado, vanilla, and Cardamom oil to melted chocolate and combine. 4. Cover with plastic wrap and chill for a few hours. 5. Using a cookie scoop, take the chocolate mixer and form a ball. 6. Dip in the left over melted chocolate, and sprinkle with gold dust, cocoa, or sprinkles. Cardamom Truffles Peppermint Mousse Ingredients: ¼ cup milk chocolate chips ¾ cup semi-sweet chocolate chips 1 ¾ cups heavy cream (separated) 2 drops Peppermint oil 3 tablespoons granulated sugar ½ teaspoon vanilla Directions: 1. Combine chips and ½ cup heavy cream in bowl, and melt in the microwave for 2 minutes, stirring every 30 seconds. Refrigerate for 10 minutes. 2. Whip the remaining heavy cream with 3 tablespoons granulated sugar, ½ teaspoon vanilla, and 2 drops Peppermint oil. Once peaks are formed, fold in chocolate mixture. 3. S  erve immediately, or refrigerate. with Wild Orange Ganache ... Chocolate Cake Lavender Chocolate Disks Ingredients: 2/3 cup bittersweet chocolate 1 teaspoon vanilla bean paste 1 drop Lavender oil Directions: 1. Place parchment paper on a baking sheet. 2. M  elt chocolate in the microwave, stirring every 30 seconds. 3. Once melted, stir in vanilla. 4. Use a large spoon to dollop rounds onto parchment paper. Hint: Leave room for mixture to expand. 5. H  it baking sheet on the counter, to flatten into disks. 6. Garnish with walnuts, pistachios, honey, edible lavender, and edible rose petals, or as desired, and let rest to set Chocolate Macarons with Black Pepper Chocolate Ganache Ingredients: 1 cup powdered sugar ½ cup fine almond flour 2 tablespoons cocoa powder 2 large egg whites (room temperature) ¼ teaspoon cream of tartar Pinch of salt 5 tablespoons granulated sugar Ganache: ½ cup semi-sweet chocolate ½ cup heavy cream 2 drops Black Pepper oil Directions: 1. Preheat oven to 375˚ F. 2. L  ine baking sheet with parchment paper 3. S  ift together powdered sugar, almond flour and cocoa powder into large bowl, and discard any large pieces. 4. B  eat egg whites, salt, and cream of tartar until they form peaks. Add granulated sugar. Beat until stiff. 5. Fold  the dry ingredients into the egg whites. Hint: Using a rubber spatula, fold until smooth, not runny. 6. F  ill pastry bag and pipe batter into 1-inch circles. 7. Tap baking sheet on the counter, until air bubbles come to the surface, and cookie mixture is flat. 8. Let macarons sit for 30 minutes, then bake for 12 minutes. 9. C  ombine ingredients for ganache. Microwave for 2 minutes, stirring every 30 seconds. Once combined, refrigerate for 20 minutes. 10. O  nce cookies are cool, fill with ganache and refrigerate for 1 hour. / 13