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»DESSERTS

NO-BAKE KEY LIME
CREAM CAKES

Crust Ingredients:

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
4 tablespoons unsalted butter

Filling Ingredients:

8 ounces cream cheese
1 can sweet & condensed milk
3 drops dōTERRA lime essential oil
2 cups cool whip

Line a muffin pan with 12 foil liners. Stir graham cracker crumbs, pecans, and melted butter together in a bowl to combine. Spoon 1 tablespoon of the mixture into each liner, pressing it down to make the crust.

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.


LIME COOKIES

Cookie Ingredients:

1 cup sugar
2/3 cup shortening
1 tablespoon grated lemon peel
2 teaspoons lime peel
1 drop lemon juice
1 drop dōTERRA lime essential oil
1 egg
1 3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Frosting  Ingredients:

2 cups powdered sugar
2 tablespoons butter
1 teaspoon lime peel
1 drop dōTERRA lemon essential oil
2-3 teaspoons water

Preheat oven to 375 degrees F. To make cookies, beat sugar, shortening, lemon and lime peel, lemon juice, lime essential oil, and egg. Mix dry ingredients together. Combine all ingredients and mix thoroughly. Roll dough into balls and flatten on cookie sheet.  Bake 11-13 minutes.

To make frosting, beat together powdered sugar, butter, lime peel, lemon essential oil, and water. Once cookies have cooled, spread frosting on top.

LIME + BLACK PEPPER COOKIES

1 stick salted butter at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/4 teaspoon vanilla extract
1 egg at room temp
10 drops dōTERRA lime essential oil
3 drops dōTERRA black pepper essential oil
2 cups flour
Zest of 2 limes
2 teaspoons baking powder
1/4 teaspoon salt
Coarse ground sugar
1 tablespoon black pepper

Preheat oven to 350 degrees F. Combine butter and sugar until light and fluffy, about 3-5 minutes. Add milk, vanilla, egg, and essential oils and beat just until incorporated.

In a separate bowl, whisk together flour, lime zest, baking powder, and salt. Slowly incorporate dry ingredients into the butter mixture.

Refrigerate dough for 1 hour. Remove dough and roll into small balls. Mix coarse sugar and black pepper and roll the dough balls in the mixture. Flatten balls on cookie sheet and bake until golden brown on edges, about 10-12 minutes.

LIME SHORTBREAD

1 cup butter
2 generous cups of flour
1/2 generous cup of sugar
20 drops dōTERRA lime essential oil
2 limes zest (optional)
12 ounces milk chocolate

Preheat the oven to 350F/180C.  Grease the bottom of a square cake pan.
 
Place the butter, flour, and sugar in a food processor and process until it starts to bind together. Drop 20 drops of dōTERRA lime essential oil randomly and thoroughly mix.  Add zest of 2 limes if desired.
 
Press into the pan and level the top. Bake in the preheated oven for 25 to 30 minutes, or until golden. After removing from oven, break up the chocolate into small pieces and place on the top.  After a minute or two, gently spread the melted chocolate in a thin layer.

Let cool before cutting into bite size pieces.
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