Holiday Cooking with Essential Oils

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and essential oils. Use gloves to spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature—no longer than 1 hour. Preheat the oven to 500° F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325° F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be 135° F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving (this allows the meat to retain its juices).

Combine confectioners sugar, butter, vanilla, salt, zest of one lemon and essential oils until blended well. Add flour and combine until dough forms. Form into a ball and wrap with plastic wrap. Refrigerate until firm (about 30 minutes). Preheat oven to 350° F. Line baking sheet with parchment paper. In a small bowl, combine zest of second lemon and raw sugar. Roll out dough to ¼ in. thick then sprinkle with lemon zest mixture. Cut into squares or circles and transfer to baking sheet. Bake 10-12 minutes, or until cookies are set. Let cool and serve.

Preheat oven to 450° Line a baking sheet with parchment paper. In a medium bowl, combine flour, cornstarch, baking powder and salt. Add in the ½ c. cold butter in 4–5 chunks. Use a fork or pastry blender to cut the butter into the flour until the flour looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. It will look a little lumpy and mealy. Add yogurt, 2 tsp. vanilla, egg and essential oils to the bowl. Use a spoon or your hands to work the liquid into the dry mixture until dough ball forms and pulls away from the sides of the bowl. Remove mixture from bowl and place onto rolling surface that is lightly covered with cornstarch. Knead the dough a few times turning it over onto itself and turning about 6–10 times. Don’t overwork the dough with your hands. This will heat the dough and cause the butter to melt, affecting the quality of the biscuits. Use a rolling pin to roll mixture out into 9 X 15 rectangle. It will be about ¾ in. thick. Spread the softened 2 Tbsp. of butter over the dough rectangle. Sprinkle the sugar and cinnamon over the top of the butter. Roll the long side of the dough up with the butter mixture on the inside. You’ll end up with a 15 in. log. Slice into 15 sections (about 1 in. each). Bake on middle rack at for 10 minutes, or until biscuits are lightly browned.

Combine coffee, milk, pumpkin, vanilla, maple syrup and essential oils in a saucepan over low heat until desired temp. Pour into mugs and top with whipped cream and a cinnamon sick. Enjoy!