Quick + Easy Chocolate Orange Bark Recipe

This deliciously quick and easy, orange-infused chocolate bark has an ulterior motive.

Last week I was in Ottawa for work and I tacked on a few extra days to my trip so I could visit my friend Ashley.  Since moving from Ottawa I've visited her every year but the gaps between visits widens as we both get busier, so I was so thrilled to capitalize on this opportunity to see her.  We always squeeze in some shopping and crafting (Exhibit A and Exhibit B), but spend most of our time just chatting and catching up.  She recently started selling doTERRA brand essential oils and I use a lot of essential oils in my crafts on the blog (like my DIY air freshener, my handmade soap experiments, and my pretty soy candles), so this time we chatted a lot about essential oils.  Because she's starting her own business, I shared my knowledge about connecting with people on social media, taking styled product photos and - of course - we brainstormed a ton of fun projects.  Ashley taught me all about the difference in quality between doTERRA oils and the (much, much) cheaper kinds of essential oils I've been using in my DIYs.  I learned about the true cost of making quality essential oils - especially when a company like doTERRA empowers growers and cultivates healthy working relationships. 

But I still wasn't sold on the massive price difference, so to demonstrate the quality Ashley whipped up this delicious chocolate orange bark using a doTERRA brand essential oil.

You can pretty much convince me of anything if there's chocolate or turquoise involved!

I had never in my life made chocolate bark, but it was so delicious that I wanted to share it with you.  If you're looking for a pretty dessert to whip up in two seconds flat, you might want to try this easy chocolate bark recipe.  It's simple to make but looks so fancy!  Here's what you need:

• Orange essential oil - 6 drops
• Shredded, unsweetened coconut - small handful
• Semi-sweet baking chocolate - 8 oz
• One large orange (to zest)
• Baking sheet with rim
• Parchment paper
• Small pot
• Zester - must be turquoise or mint for recipe to work ;)

Making this chocolate bark is too easy to even call this a recipe: simply melt the baking chocolate on low heat in a small pot, add 6 drops of orange essential oil and combine well, then pour into a rimmed baking sheet lined with parchment paper.  Let cool a few minutes and top with orange zest and shredded coconut.

Pop into the freezer for a couple of hours and - ta da!  World's easiest dessert!  But it tastes phenomenal - dangerously addictive, with a very satisfying orange flavor. 

I've only ever cooked/baked with extracts, not oils, so this was a fun experiment!  Have you ever tried cooking with essential oils?

I have so many more DIY projects in the bath and beauty realm I'm excited to try, so I'm definitely tempted to start splurging on better quality essential oils.  Until my conversations with Ashley, I didn't realize how many fillers and harmful contaminants were lurking in essential oils marketed as "pure". 

But darn it, the prices are so intimidating!  It makes sense though, if 30lbs of lavenders are what's required to make 15ml of oil...  Plus doTERRA reportedly has excellent relationships with farmers, who are paid fair wages and have healthy working conditions.  I will always pay more for a product if I know that the money goes to workers.  And, really, you need so little that a bottle really goes a long way! 

If you're going to experiment with some essential oil recipes or DIYs, or pop some oil into a pretty diffuser to naturally add a fabulous aroma to your home, check the ingredients and quality of the essential oils you buy because some brands actually contain really toxic stuff.  If you've been intrigued by doTERRA and the concept of a high quality oil, I'd love to put you in touch with my friend Ashley, a new Wellness Advocate for the brand (the only way to purchase these oils - the "doTERRA" labeled products available on Amazon are knock offs).  It doesn't matter where you live in the world, she can set you up and she's just so, so knowledgeable about the products and company.  She has actually worked in health advocacy for much of her career, so she's especially interested in the health benefits of essential oils and uses them to enhance her family's wellness (like using certain oils as a decongestant for mild colds and diffusing calming aromas to help her family relax and unwind).   

Plus she'll ply you with goodies, so there's that added incentive...

How to Bake a Better Brownie

If you need to whip up a fabulous but fast dessert for a last minute party or potluck, I have just the recipe!  I rarely post recipes so, when I do, you know it's really good.  This brownie is amazing: chocolatey and rich but not too sweet, with a delicious frosting.  Maybe the decadent frosting makes it seem more special, but for some reason this simple recipe is a real crowd-pleaser.  My little niece and my even littler nephew almost got in a fisticuff over one of these, so they're kid-approved too (I thought the kids might find them too rich and not sugary enough, so I baked cookies too.  I'm sure they were flying by the time they got home). 

Ingredients for the brownie:

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup cocoa powder
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Ingredients for the frosting:

• 3 tablespoons butter
• 3 tablespoons cocoa
• 1 tablespoon honey
• 1 teaspoon vanilla
• 1 cup confectioner's sugar

Pre-heat the oven to 350 degrees F and grease an 8" square pan.
Melt the 1/2 cup of butter in a saucepan on low heat.  Once melted, transfer to a heat resistant mixing bowl and stir in the sugar, eggs, and vanilla.  Beat in the cocoa, flour, salt, and baking powder.  Spread the batter into the greased pan and bake 25-30 minutes (oven temperatures can vary, so check it at 25).

While the brownie bakes, melt the frosting ingredients on very low heat in the saucepan and stir often until smooth.  If you find the frosting is too dry, you can add some more butter or honey - it's impossible to make a mistake!  Shortly after the brownie is done - while it's still warm - apply the frosting with a spatula.  Let cool and serve.

This recipe bakes just as nicely if you double it.  I recently made a double batch in a larger pan and set the timer for 35 minutes, did the knife test, and baked it for another 5 or so.  Store in an airtight container  - storing it in the fridge will keep it even fresher.

Edit: I'm not certain where I found this recipe because it's hand-written in my recipe binder and I've been using it for over a year, but a friend on Instagram says she's had a great experience with the same recipe and she found it on allrecipes.com.  Maybe I did too?  Pinterest has become my go-to and you know what it's like falling down that rabbit hole!  Anyway, it's great to know that someone else has come to love this fabulous brownie recipe.  It's a keeper.

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