Tag Archives: basic

DoTerra Orange Party Cakes

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Orange Oil Infused Chocolate laced atop a Do-Terra Orange Oil Cake

Author: Cassie Stevens

I have been doing cakes and other treats for Do-Terra Orange parties for almost a year now. I love using these oils better than pure extracts for breads, cakes, desserts, and just about anything else. In the past year I think I have added Do-Terra Orange Oil to my sweet tea (which is really good by the way), whipped cream, Chocolate Shakes, Fruit Smoothies, and anything else I find interesting to add it to. It only takes a drop or two, that’s all you will need. Unfortunately, I have only worked with their Orange and Lemon oils.  Here are a few pictures and recipes of some party favorites. Enjoy!

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Orange Chocolate laced Cupcakes

Start with your basic cupcake recipe:

1 1/2 cups flour (whatever flour you like best)

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, melted

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup milk

Then add: 1/2  teaspoon Do-Terra Orange Oil

For Icing, Start with your basic frosting recipe:

3 cups confectioners’ sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons heavy whipping cream

Then add: 1/2 teaspoon Do-Terra Orange Oil (add more if you think it needs it)

For Chocolate:

1 cup Chocolate chips (your flavor choice Dark, Milk, Semi-Sweet, etc.)

1/2 teaspoon Do-Terra Orange Oil

Mix and spoon into molds to cool or drizzle over cakes and cupcakes.

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Do-Terra Orange Cranberry Cupcakes with Mandarin Oranges

Start with your basic cupcake recipe (above)

Once the batter is spooned into your cupcake papers add a dollop of cranberry sauce to center of cupcakes (about 1/2 – 1 teaspoon) bake as normal.  Frost with your basic frosting recipe (above) and top with a slice of mandarin orange. Viola! Delish!

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Do-Terra Orange Cake with Mandarin Oranges

Start with your basic white cake recipe:

1 1/2 cups flour (whatever flour you like best)

1 cup sugar

1/2 cup butter

1/2 cup milk (whatever milk you like best) I have used almond milk in this and it is very good the texture of the cake is denser than using whole milk

2 eggs

1 3/4 teaspoon baking powder

2 teaspoons Do-Terra Orange Oil

 mix well, Bake 325 until toothpick inserted comes out clean cool and frost using basic frosting recipe (above) color icing with food coloring if desired garnish with mandarin orange slices

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Basic White Bread

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Author: Cassie Stevens
Makes 2 loaves

2 1/2 cups warm water

4 1/2 tsp yeast or two packages

3 Tbsp sugar

3 Tbsp shortening or lard

3/4 Tbsp salt

6 cups flour

There is nothing like fresh bread. Especially when the smells fill your home.  I love, making homemade bread.  There is a certain sense of accomplishment to a good rise and that fresh taste.  Plus, I don’t use a mixer or a bread machine to mix my dough, I like to mix and knead my bread by hand so, it acts as a stress reliever too.

I start with the first three ingredients; mix the yeast, sugar, and water.  Let it sit about ten minutes until it froths up a little.  Then I add the lard, salt, and two cups of flour.  Mix well, add remaining flour one cup at a time, until you reach the last cup. Sprinkle a little of the last cup of flour on top of the dough in your bowl, and the rest onto the counter.  Roll the dough out of your bowl onto the floured surface and knead in the flour that you spread out on the counter. The dough should be soft but not sticky. I usually knead the dough about 8 to 10 minutes by hand. I will work in more flour if the dough is still too soft.  You will feel the dough stiffen up slightly when your kneading it.  That is when you can tell when to stop.  Once you make this recipe a few times you will get the hang of how it should look and feel for you. Every recipe gets better the more you make it.

Once you have the right consistency of your dough, spray a large bowl with cooking spray. and put it in the greased bowl upside down.  Flip it once to coat the top, cover the bowl with a kitchen towel and let rise for about an hour. If you don’t have a large bowl (cause it gets big) cut your dough ball in half and place in two bowls to rise.

After an hour or so, and your bread has doubled in size turn out onto a floured surface.  Immediately cut the dough in half and place one half back in the bowl. If you are making two loaves of bread (you could make dinner rolls, buns, or whatever you like), knead both halves for a minute or two, to work out all the air bubbles.  and place in two loaf pans.

Now, its time for the second rise. Turn your oven on to its lowest setting (mine is 170 degrees), just until it reaches it’s temp, then turn it off.  Place your loaf pans in to proof until it doubles and fills the loaf pans evenly. This won’t take long in a warm oven. You don’t want your dough to flow over the edges they will brown faster than the rest of the bread.  When your dough has risen a second time to your liking, pull your dough out and turn on your oven to 350 degrees.  Whip up an egg wash (one egg and a Tbsp water) and brush the top of each loaf (this adds beautiful color). You could even add some seeds, or a garlic Parmesan topping to your bread or rolls. Bake until golden brown.  Keep an eye on it because everyone’s oven cooks differently so time varies. I bake mine about 15 minutes.

Hope you enjoy! Happy Baking

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