Posts Tagged ‘chocolate’

As some of you may know, I have been using Young Living products for almost two years now. I joined because I was looking for natural ways to improve my family’s wellness. I bought an essential oil starter kit in November of 2013 and my life was forever changed. I look at every aspect of the way I live differently now. I no longer use harsh chemicals to clean my home, I have changed the way we eat, I have changed the way we approach wellness, and many of our household items have been replaced with a more natural option. I found out quickly that Young Living is more than just essential oils. We have toothpaste, hand soap, laundry detergent, face wash, lotions, chocolate, energy drinks, spaghetti, pancake syrup, and…one of my new favorites, FLOUR!

Einkhorn flour is made with an ancient wheat grain that has only 14 chromosomes, as opposed to today’s modern, hybrid wheat, that has 42 chromosomes. It’s been so modified that it has become extremely difficult for us to digest. Wonder why people are so sensitive to gluten? Modern wheat has been modified so that the kernels don’t fall off. During the natural process of germination, wheat kernels loosen. When this occurs, enzymes are activated. These enzymes help our bodies digest the wheat. Because of this modern modification, these enzymes are never activated, causing many people to have issues within their guts, as their bodies struggle to digest the wheat.

Thankfully, Einkhorn wheat is coming back. This wild, ancient grain hasn’t been modified and goes through the natural germination process and the enzymes are activated. Young Living has 200 acres of Einkhorn growing in Utah and another 2000 acres are growing in France. Amazing!

I finally bought a box of the flour, on my last order. I just opened the box last night so that I could make some chocolate chip cookies. I will go ahead and say that I did NOT strive to make this a super duper healthy cookie recipe. Come on, it’s chocolate chip cookies….let’s live a little. So, if you have any other dietary restrictions, then you may modify to your own needs. The only thing I swapped out was the flour.

Brown Butter Chocolate Chip Cookies

  • 1 C plus 1 TBSP Einkhorn flour
  • 3/4 C brown sugar
  • 1 tsp Vanilla
  • 1/4 tsp salt
  • 1 egg
  • 1 stick of butter (I use unsalted Kerrygold)
  • 1/2 tsp baking soda
  • 8 oz chocolate chips

In a sauce pan, on medium-high heat, melt the butter. Allow it to bubble, swirling the pan often, until it turns amber brown (about 3-4 minutes). Take off the heat and allow to cool completely, about 30 minutes.

Preheat your oven to 375°. Line a cookie sheet with a silicone baking mat.

In a stand mixer, combine the butter and brown sugar. Add the egg and vanilla. Mix until well combined.

Add your salt and then slowly add your flour and baking soda until well mixed.

Add your chocolate chips until just combined. Turn off mixer.

On the cookie sheet, scoop the cookie dough by heaping tablespoons. Chill the dough for about 15 minutes and then place into the oven for 10-15 minutes (varies by oven) until golden brown. Remove from the oven, transfer to cooling rack, and repeat with the rest of the dough.

You should end up with about 12-18 cookies, depending on how much dough you use per cookie.


If you are interested in purchasing Einkhorn flour, you may visit my website at https://www.youngliving.com/greeneliving


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Our dear friends, Julia and Aaron, invited us over to dinner tonight. We absolutely love hanging out with them! We are all pretty laid back, our kids are the same age, and we have a love for good food and good conversation. They provided some pretty excellent empanadas, from a nearby joint, and I brought a dessert. Man, everything was so good! I think my favorite was the black bean and corn empanada! So much flavor! If you have never had empanadas, you’re missing out! Seriously… you are!

I recently bought a new tart pan and really wanted to create something revolving around chocolate. So, I knew that I would make a quick ganache and go from there. Marshmallows… they make most everything better. Graham crackers, sweet potatoes, hot chocolate, rice crispies…. by itself… you get the picture. So, the natural choice would be S’mores tart. Simple. No fuss. Always excellent.

It’s so simple… it’s almost too easy to really blog about it, to be honest. But, man… I’m gonna.


1 1/2 cups crushed graham crackers
1/4 cup sugar (granulated or brown… use brown if you love life)
6 TBSP melted butter
1 can of sweetened condensed milk
1 bag of semi-sweet chocolate chips (I like Guittard)
1-2 cups of miniature marshmallows

  • Pre-heat your oven to 375°; lightly spray your tart pan with non-stick spray
  • In a mixing bowl, combine the first three ingredients until the graham crackers are nice and moist.
  • Pour the graham mixture into the tart pan and press evenly, make sure to get an even edge around the pan to ensure the ganache will not escape.
  • Place the tart pan onto a cookie sheet and bake for 8-10 minutes. Allow to cool completely.
  • In a medium sauce pan, combine the sweetened condensed milk and chocolate on medium-low heat. Stirring often, allow the chocolate to melt until silky smooth.
  • Immediately pour the ganache into the tart pan and even it out with an offset spatula. Immediately press your marshmallows into the ganache and allow the tart to set for at least 30 minutes.
  • Using either a kitchen torch or the broiler of your oven, toast the marshmallows.
  • Serve and enjoy!


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