DIY Pumpkin Latte & Cream Cheese Pumpkin Bars using Young Living e.o
Last weekend was full of laughter, friends, and yummy YL treats!! Some of the ladies in my Young Living team had a Young Living fall cooking class that was amazing (great job Mrs.Minita and Kaly 😁)! Today I will be sharing two of the yummy recipes they shared! WARNING: The cream cheese pumpkin bars are extremely good and you will not want to share...💁
Thieves Pumpkin Latte
Ingredients:
1 cup of Milk (we used Almond Milk)
1/2 TBS Pumpkin Puree
1 shot of Espresso or 4 oz Strong Coffee
Sweetener of your choice to taste
1-2 drops Thieves Essential Oil
Whipped Cream (optional)
Directions:
Mix Milk, Pumpkin, and Coffee in a small sauce pan over medium heat, heat until is starts to simmer
Remove from heat and add Sweetener
Let it cool slightly and add Thieves
Top with Whipped Cream and enjoy!
Cream Cheese Pumpkin Bars
Ingredients:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 -ounce can pumpkin
2 cups sifted all-purpose flour
3 drops YL Cinnamon
2 drops YL Clove
1 drop YL Ginger
1 drop YL Nutmeg
1 teaspoon salt
1 teaspoon baking soda
Icing:
8 -ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract Directions: Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. add Young Living Essential Oils, mix together the flour, baking powder, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.Spread the batter into a greased 13 by 10-inch baking pan.Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
