Friday, August 13, 2010

Life is Uncertain: Eat Dessert First!

Vanilla gluten-free cake made with lemon essential oil. Chocolate fondant icing. Very cherry berry coulis made with port (and doTERRA's Wild Orange essential oil). Oh, and cream... As you might see it was all very tasty!


  1. It's an Arrowhead Mills gluten-free vanilla cake that I added bourbon vanilla and doTERRA's essential lemon oil to. Icing is chocolate fondant recipe from Silver Palate cookbook #1: organic dark chocolate, cream, Valhoora cocoa, more bourbon vanilla (Trader Joe's), butter, pulverized evaporated cane juice*. Berry coulis is TJ's Very Cherry Berry frozen fruit with port, simmered with doTERRA's wild orange essential oil, 1 tbsp. Sucanat*. And... organic whipping cream poured over it all. :-)