Cruise with doTerra

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3 drops dōTERRA tangerine essential oil

Mix well and pour in greased cake pan. Bake at 350° for 30-35 minutes. Frost with “Perfectly Chocolate” Chocolate Frosting

With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and lime essential oil, and blend on medium speed until combined. Add whipped topping and blend on low speed.

Spoon mixture evenly into liners. Cover with plastic and freeze until firm. Remove from freezer 10 minutes before serving. Peel off liners and add a dollop of whipped topping on each cake. Garnish with lime slices.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
3 drops dōTERRA tangerine essential oil

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spread consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups of frosting.


36 ladyfinger cookies (Balocco Savoiardi)
1 lb mascarpone cheese
5 egg yolks (use pasteurized eggs for safety)
1 whipped egg white
2 cups sugar
6 cups Pero or other hot beverage of choice cooled down in a flat bowl and add a little cocoa powder (or try chocolate trim shake)
plain powdered cocoa
dōTERRA tangerine essential oil

Beat the egg yolks together with sugar in a bowl until you obtain a frothy mixture, stir in the mascarpone, and add drops of tangerine essential oil to taste. Carefully fold in the whipped egg whites. Mix into a smooth cream. In a baking dish, spread a layer of cream. Quickly dip the ladyfingers in the pero drink, and then line the baking dish with lady fingers (about 18). Pour a second layer of the cream mixture and spread over the ladyfingers. Add another layer of ladyfingers dipped in the drink.  Then top with a cream layer, spreading it evenly with a spatula. Using a sieve, sprinkle the powdered cocoa generously over the cream.  Refrigerate for 24 hours.
Serves 6-8 people


Use your favorite sugar cookie recipe. Flatten the cookie dough out into a solid layer and bake as usual.

Cream Cheese Layer
8oz cream cheese, softened
2-3 T butter, softened
1/2 C powdered sugar
1 T milk
1 tsp. vanilla
1-2 drops dōTERRA tangerine essential oil

Strawberries, sliced
Kiwi, sliced

Spread cream cheese layer on top of pizza crust and top with sliced fruit. Slice and serve.


1 1/3 cup butter
1 tsp. vanilla
2 Tbsp + 1 tsp milk
1 tbsp baking powder
1 1/2 cups sugar
2 eggs
4 cups flour
1/2 tsp salt
3 drops dōTERRA tangerine essential oil

Cream butter, sugar, and vanilla.  Add eggs.  Add milk and dry ingredients and then add 3 drops of tangerine essential oil and mix.  Roll out with flour and cut into desired shapes.  Bake at 350° F for 6-8 minutes.

2 1/2 tbsp butter
1 1/12 cups powdered sugar
1 1/2 tbsp milk
3/4 tsp vanilla

Mix all ingredients together and add food coloring for any occasion. 


18 oz. yellow cake mix
1 1/3 cup water
4 eggs, separate
1 ½ tsp grated orange peel
7 drops dōTERRA tangerine essential oil
¼ tsp. cream of tarter
1 cup sugar
2 cups heavy whipping cream
2 pints strawberries, divided
¼ cup sugar

Combine cake mix, water, tangerine essential oil, egg yolks and orange peel.  Pour into two greased and floured 9 inch cake pans. Beat egg whites with cream of tartar until foamy.  Gradually beat in 1 cup of sugar a few tablespoons at a time until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over cake batter and bake at 350°F for 35 min. or until meringue is light brown. Cool on wire racks (meringue will crack).

Beat cream until stiff peaks form. Mash ½ cup of strawberries with ¼ cup sugar, then fold into whipped cream. Loosen edges of cakes from pans and run a knife around the edge. If meringue breaks off just toss it on top. Put one cake on a serving platter, meringue side up. Spread half the berry/cream mixture onto the cake with most of it centered in the middle, not going all the way to the edge. (it will squish to the edges, when you set the second cake on top of it.) sprinkle sliced strawberries onto berry/cream mixture, then lay second cake on top and repeat process.  Keep cold.


3 cups flour
2 1/2 cups sugar
5 tsp poppy seeds
2 tsp baking powder
1 tsp salt
3 eggs
1 cup milk
½ cup orange juice
1 cup vegetable oil
1 tsp almond extract
10 drops dōTERRA tangerine essential oil

3/4 cup powder sugar
1 tsp fresh tangerine juice
4 drops dōTERRA tangerine essential oil

In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, beat the eggs, milk, oils and extract. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 350° F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine glaze ingredients; spoon over warm muffins. (Optional: top with tangerine zest)

1 cup sifted cake flower
3/4 cup sugar
1/2 teaspoon salt
Mix together very well

In separate large bowl , beat on low speed for 1  minute
11/2 cups cold egg whites (about 12 large whites)
1 Tbs water
1 tsp fresh lemon juice
1 tsp cream of tartar
1 tsp vanilla
1/4 teaspoon almond extract (optional)
4 drops dōTERRA tangerine essential oil

Increase the speed to medium (not high) and beat until 5x the original size and looks like a slightly translucent soft foam composed of tiny bubbles (11/2-3 minutes) The foam will hold in very soft peaks.

Then beat in gradually on medium speed 1 Tbs at a time
3/4 cup sugar

When all the sugar has been added the foam will be creamy white and hold soft, moist, glossy peaks that bend over at the points. Do not beat until stiff.

If the bowl is nearly full transfer to a bigger bowl to fold.

Fold in the first dry mixture of the cake flour, sugar and salt by gently sprinkling about 1/8th of the mixture over top of the wet ingredient mixture and fold gently with a spatula. Do not stir or mix. Repeat until dry mixture is completely folded in (about eight times.)

Pour into an ungreased tube pan and spread or tilt until even

Bake at 350° F for about 35-40 minutes or until tooth pick is inserted and comes out clean with a very light golden color.

Turn upside down and let cool for at least 1 1/2 hours by either setting the pan over the neck of a bottle or setting the pan over a few glasses.

Run a knife around the edges and the center tube to remove the cake.

doterra fruit pizza

2 graham cracker pie crusts (either premade or make your own)
2 packages cream cheese, softened (8 oz)
½ C sugar
1 tsp Vanilla
6 C ice-cream
dōTERRA tangerine essential oil
Fruit of choice (pineapple used on this recipe)
Food coloring (to desired color)

Combine cream cheese, sugar and vanilla in large mixing bowl. Gradually add Ice-cream.
Gradually add tangerine oil and food coloring to desired flavor and color. Chop up desired fruit, and stir into mixture. Poor mix into pie crusts and freeze for 4 or more hours
Let stand and soften 10 minutes before serving.


 8 (1 ounce) squares semisweet chocolate, coarsely chopped
 1/2 cup water, divided
 2 tablespoons butter
 3 egg yolks
 2 tablespoons sugar
 1 1/4 cups whipping cream, whipped
 1-4 drops dōTERRA tangerine essential oil

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160° F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Add tangerine essential oil (mix evenly and taste frequently to get the right flavor-one drop at a time) Refrigerate for 4 hours or overnight.


1 ½ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2/3 cup whole milk, at room temperature
1 drop of dōTERRA tangerine essential oil

Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attached on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, all of the milk, and then the remaining flour mixture until just combined.

Divide the batter among the muffins cups, filling each three-quarter of the way full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with frosting.

1 8oz stick of cream cheese
1 stick unsalted butter, softened
1 Tbs vanilla extract
4 cups powdered sugar
2-3 drops dōTERRA tangerine essential oil
For color: use 9 red drops and 10 yellow drops of food coloring

In a large bowl mix the cream cheese, butter, and vanilla. Add one cup of powdered sugar at a time, beat until completely combined. Add 2-3 drops of dōTERRA tangerine essential oil (to taste), add food coloring.


2 C butter, softened
1 ½ C brown Sugar
½ C sugar
4 eggs
2 tsp Vanilla

Mix In:
4 ½- 5 C flour
2 packages of instant vanilla pudding
2 tsp Baking Soda
Dash of salt

Stir In:
Bag of white chocolate chips

dōTERRA tangerine essential oil to taste

 Bake at 350° for 8 - 10 minutes


2 Cup warm water
1 TBSP Honey
1/2 Cup Sugar
2 TBSP Yeast

Mix in: 
4 Cups Flour or until dough is firm

Let rise 45 minutes

In another bowl combine:
4 oz cream cheese
 1/2 cup cream
1/4 cup sugar
 7 drops dōTERRA tangerine essential oil
1 teaspoon vanilla

Roll out dough in a rectangle. Spread cream cheese mixture on dough. Roll dough up, pinch the ends together to seal the dough. Cut into one inch pieces.

Let rise 30 minutes then bake at 350° F for 15 minutes or until done.


1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
1-3 drops dōTERRA tangerine essential oil

Fill the gallon-size bag half full of ice and add the rock salt. Seal the bag.
Put milk, vanilla, tangerine (start with one drop), and sugar into the pint-size bag and seal it.
Place the small bag inside the large one and seal it again carefully.
Shake until the mixture turns ice cream, which takes about 5 minutes.
Wipe off the top of the small bag, and then open it carefully.
Add more tangerine essential oil gradually to get desired flavor if needed.


2 eggs
¾ cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract
2 drops dōTERRA tangerine essential oil
1/3 cup thawed orange juice concentrate

Whisk the eggs 1.5 minutes until light and fluffy and then slowly add the sugar. Whisk in the cream and milk. Add the vanilla and tangerine essential oil and whisk until mixed. Add the orange juice concentrate and stir well. Add to ice cream maker and freeze according to manufacturer's instructions.


1 c. (2 sticks) unsalted butter, room temperature
2 c. sugar
6 eggs
1 t. vanilla
1 t. baking soda
3 c. flour
20 drops each of dōTERRA tangerine, lemon, and lime essential oils

Preheat oven to 325° F.  Line muffin tins with paper liners. 

With an electric mixer on medium speed, cream butter and sugar until fluffy.  Add vanilla.  Add eggs, two at a time, until completely incorporated.  Make sure to scrape down the sides of the bowl when necessary.  Add all drops of tangerine, lemon, and lime essential oils.  Reduce speed to low.  Add baking soda and flour in batches.  Beat mixture together until completely incorporated.

Divide batter evenly among lined cups, filling each ¾ full.  Make sure to tap the muffin tins on the countertop to distribute the batter and eliminate air bubbles.   Bake, rotating the tins halfway through, until a toothpick comes out clean—about 15 minutes.  After tins have cooled for about 10 minutes, turn out cupcakes onto cooling racks to cool completely. 

8 oz cream cheese, room temperature
½ c. (1 stick) unsalted butter, room temperature
1 t. vanilla
1 c. confectioner’s sugar, sifted
16 drops each of dōTERRA tangerine, lemon, and lime essential oils
Zest of tangerine (or orange), lemon, and lime (optional)
With an electric mixer on medium speed, cream butter and cream cheese until fluffy.  Add vanilla.  Reduce speed and slowly add the confectioner’s sugar.  Once smooth, divide the frosting evenly into three separate bowls (about 2/3 c. in each bowl).  Add 16 drops of tangerine essential oil to one bowl, 16 drops of lemon essential oil to the next bowl, and 16 drops of lime essential oil to the last bowl.  Stir the frosting until all of the oil is incorporated.

Divide the cooled cupcakes evenly and frost 1/3 with the tangerine frosting, 1/3 with the lemon frosting, and 1/3 with the lime frosting.  Gather the zest from 1 tangerine, lemon, and lime and sprinkle over the corresponding cupcake to garnish (optional). 

Yields about 2 ½ dozen cupcakes.

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