Coconut Lime+ Sugar Cookies

Bon Appétit! A delicious twist to the classic sweet treat. #YLCanada

Add a special twist to the classic sugar cookie for a sweet treat! Simple enough to fit into a busy schedule, these simple sugar cookies will taste anything but simple.

Whether you’re baking for friends, family or yourself, these Lime+ essential oil-infused cookies will melt in your mouth and sweeten up any gathering. Plus, they’re perfect for sharing!


3 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup unsalted butter, softened

2 eggs

1 ½ cups granulated sugar

1 tsp vanilla extract

3 drops Lime+ essential oil food flavouring

½ cup toasted coconut (optional)


Preheat oven to 350 degrees.

Using a mixer, beat butter and sugar until smooth and fluffy. Then, beat in eggs, vanilla and Lime+ essential oil.

In a separate bowl, whisk together flour, salt, baking soda and baking powder. Add toasted coconut if desired. One cup at a time, add the dry ingredients to the wet ingredients.

Roll rounded cookies in some extra granulated sugar and carefully drop dough onto cookie sheets covered with parchment paper.

Bake for 8-10 minutes or until lightly browned.

Let baked cookies sit on cookie sheet for a minute or two before transferring to wire cooling racks. Young living Canada recipes.

What’s your favourite Plus Line food flavouring oil to use when baking cookies? Share your top picks with us in the comments below!



Roasted Figs with Candied Pine Nuts and Vanilla Ice Cream

Roasted figs and candied pine nuts transform simple vanilla ice cream into an elegant and impressive dessert—plus it’s so easy!


1 pint fresh figs, cut in half

1 tablespoon olive oil + extra for serving

3 tablespoons good runny honey, divided

½ cup pine nuts

⅛ teaspoon ground cardamom

flaky sea salt

4 scoops good quality vanilla ice cream, to serve

1. Preheat the oven to 400°F.

2. Toss the halved figs with the olive oil and 1 tablespoon of the honey and spread out on a parchment-lined baking sheet. Roast in the oven for 10-15 minutes, or until soft and beginning to caramelize.

3. To make the candied pine nuts, heat a small sauté pan over medium heat. Add the nuts and toast for about two minutes, or until just starting to brown and smell fragrant. Add the ground cardamom and a large pinch of flaky sea salt and stir to combine.

4. Add the remaining 2 tablespoons honey, cook for about 30 seconds, then turn off the heat. Stir to combine everything, then immediately transfer to a large plate to cool, spreading them out in an even layer.

5. To serve, place a scoop of vanilla ice cream in each bowl and top with the warm roasted figs, some of the candied pine nuts, a drizzle of olive oil, and a pinch of flaky salt. Via food.



Chocolate Mousse

a33aBunnies, chocolates, colorful eggs…do they all remind you of a special day? You’ve guessed it right, it is Easter! This year my chocolate mousse is on the menu. See the recipe below:


  • 200g dark chocolate, chopped
  • 20g butter
  • 3 eggs, separated
  • 1 tablespoon brown sugar
  • 1 cup (250ml) pouring (single) cream
  • 120g raspberries

Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks and set aside. Whisk the egg whites until soft peaks form. Gradually add the brown sugar and beat until stiff peaks form. Fold through the chocolate mixture, then the cream. Spoon into serving glasses and refrigerate until set. Top with the raspberries to serve. Serves 2. Via Donna Hay.

Hmmm this is a real “délice”! Will you try this recipe ? or any easter chocolate recipe you would like to share with us ? Let me know in a comment below.


Image from chocoparis

Wishing you all a Happy Easter full of love, joy and happiness.  I hope you have a lovely weekend filled with lots of Easter chocolate to nibble on..

Lots of Love, Hugs and Well Wishes from Janice Adore.