I could survive Thanksgiving dinner on just side dishes and dessert alone! This is one of my favorite fall desserts and is a perfect addition to your Thanksgiving meal. 

Pumpkin Layer:
1/2 cup + 3 tablespoons of almond flour
1/2 cup oat flour 
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar (or date paste)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 pumpkin puree
1/4 cup, plus 1 tablespoon milk
(almond, rice, coconut will all work also) at room temperature
1/4 cup melted and cooled coconut oil
2 teaspoons vanilla


Topping:
1/3 cup maple syrup
2/3 cup water
1/4 teaspoon cinnamon
1/3 cup pecans
1 cup additional very hot water. 

1. Preheat oven to 350 degrees. Lightly coat a 2 quart casserole dish with cooking spray. 
2. In a medium bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg and cloves. Set aside. 
3. In a smaller bowl, stir together milk, pumpkin, melted coconut oil, (date paste if using) and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently until combined. The batter will be very thick. Scrape the batter into the prepared pan and smooth into an even layer. 
4. Prepare the topping: In a small bowl, stir together syrup, water, cinnamon until well combined. Stir in the pecans, then drizzle the topping mixture over the pumpkin batter. Pour the hot water evenly over the top. DO NOT STIR. Place in oven with a baking sheet underneath to catch any drips. Bake for 55 minutes, just until the middle is set. Remove from oven and let cool for 5 minutes. Serve warm with ice cream or whipped cream. 

On Guard! Perfect to get a jump start protecting you from the season to come!
​This is a lovely oil not only because of the amazing benefits after a long day at work but because it smells so good!

A few of my personal favorite uses are for blood sugar head tension, in my favorite hand sanitizer (see recipe below) and a few extra drops to boost my immune system when I am around someone who is sick. 

Another great way to use this oil is the On Guard Beadlets. They are 1/4th of a drop of oil from the bottle which is the perfect amount if you need a quick pick me up. On Guard is one of the most popular oils blends at dōTERRA because of its wide range of uses. How have you used the oil in your home?
 
To learn more about this versatile oil, check out its spotlight here: https://www.doterra.com/US/en/blog/spotlight-doterra-on-guard-protective-blend.

Hand Sanitizer
5 Tablespoons aloe vera gel
4 Tablespoons water 
½ teaspoon vitamin E oil 
10 drops On Guard essential oil
5 drops Wild Orange essential oil
*All items including glass spritzer can be purchased at the Country Cupboard

Blend together in a glass bowl using a whisk. Pour into a glass spritzer bottle using a funnel. 

Strawberry Avocado Ice Cream. My mouth is watering just looking at the picture! And yes, this is exactly what it looks like! Yum! This is one of my favorite summer treats, even my nieces and nephews love it. The avocado makes it creamy and smooth. 


Strawberry Avocado Ice Cream

2 cups frozen berries (I like strawberries best)
1 avocado
1/3 cup honey
2 drops doTERRA lime essential oil
2 drops doTERRA wild orange essential oil 

Put ingredients in a food processor in this order and blend until smooth. Best when eaten immediately. Serves 4. 

I had a recent recommendation for The Coconut Oil Cure by one of my loyal customers. After leafing through it, I agreed with her and now it's on the shelves at The Country Cupboard.

​Not only does it explain the benefits and uses of coconut oil but it also has some fabulous recipes for weight loss, beauty and optimal health.

​Complete with enticing pictures, just $14.99!

Here's a peek at the recipes:
Orange Creamsicle Whipped Body Butter
Coconut Face Cleanser
Soothing Headache Balm
Healing Burn Salve
Raspberry Yogurt Smoothie
Coconut Chocolate Milkshake
Honey Nut Granola
Spicy Coconut Quinoa Bowl
Sticky Coconut Pork Ribs
Light Coconut Mousse