We started a Thanksgiving tradition last year that we carried on this year too, hosting a brunch for the friends who are like family. Here at our farmhouse (pictures and a tour coming in the new year, I promise!), the day was filled with so much joy and laughter and fellowship and all the things we prayed this farmhouse would foster… doing life together as a community and loving on people as Jesus would.
For Thanksgiving, I was determined to make some things from scratch this year. “I’m going to make my first turkey!” I boldly told my husband in the weeks leading up… then we saw Fresh Market was having a special deal on a pre-cooked turkey and side trimmings. It just seemed too easy, so we caved and bought that for our evening meal hosting family. Then a few weeks ago, as I was reading Joanna Gaines’ new magazine filled with all kinds of festive recipes, I boldly told my husband again, “Since I’m not going to make my own turkey, I’m going to make an apple pie from scratch!” “Like, make the crust and all?” he questioned. “Yes, absolutely, from scratch.” 
Then the reality of trying to juggle that with a busy bee 7-month old, I caved and let my Aunt bring the homemade pies. But I was still determined to make SOMETHING from scratch.
So a few nights before Thanksgiving, I was flipping through the latest Essential Oils magazine by Young Living,
and found this yummy Peppermint Brownies recipe. “Brownies… like from scratch? Not from a box? Yes, I can manage that!” And the night before Thanksgiving, I put baby girl to sleep, and into the kitchen I went.
And not to fluff my own feathers, but I was quite proud that ONE thing in my kitchen was going to be made from scratch for the tummy’s of my next day guests. It was also fun to experiment with using my new essential oils in baking, not just rubbing it on or diffusing. I was intrigued to try that out, and after how awesome these brownies turned out, I’m excited now moving forward to try using oils more in cooking.
Here’s the recipe! I hope you enjoy them as much as we did! My Thanksgiving guests gobbled them up! (And if you are free tomorrow night at 8pm, I would love for you to join me in a FB class I’m hosting called “The 12 Oils Of Christmas!” RSVP here!)
PEPPERMINT FUDGE BROWNIES
Gooey fudge brownies are a fall favorite, but adding a touch of peppermint oil to the batch provides a cool, fresh taste to this decadent dessert.
- 12 OUNCES SEMI-SWEET CHOCOLATE, CHOPPED
- 3/4 BUTTER
- 1 1/4 CUPS SUGAR
- 1 TBSP VANILLA
- 4 LARGE EGGS
- 4 DROPS PEPPERMINT VITALITY OIL
- 1 TSP SALT
- 1 CUPE ALL-PURPOSE FLOUR
- 1 CUP MILK CHOCOLATE CHOCOLATE CHIPS
- A FEW CANDY CANES, CRUSHED
Preheat oven to 350 degrees. Grease 13×9-inch baking dish and flour lightly.
Melt the chopped chocolate and butter in a bowl and stir until smooth. Let cool for a about 10 minutes.
Add sugar, vanilla, eggs and four drops of Peppermint Vitality, and stir thoroughly.
Slowly stir in the salt and flour until combined.
Stir in chocolate chips and pour into pan.
Bake for 30 minutes.
Let cool and top with crushed candy canes.
