My favourite way to use oils for Xmas!

1. Mix 1 cup of bicarb of soda, ½ cup of cornflour and ¾ cup of water in a saucepan.

Cook over medium heat and stir well to combine. Stir continuously. The mix will boil then thicken to form a ball of dough after about 5 minutes.

2. Once it has pulled away from sides and no longer sticky, remove from heat.

3. Let it cool slightly, then add 30-40 drops of your chosen essential oil. Add 1-3 tablespoons of white glitter, depending how sparkly you want your ornaments

4. Roll out to 6mm (¼ inch) thickness on a sheet of baking paper to prevent it sticking to counter top (don’t roll too thin otherwise it will become too easy to break).

5. Use biscuit cutters to cut out ornaments. Tidy edges while still flexible, you can even dampen your finger to smooth it out.

6. Place on a baking sheet to dry.

7. Use a straw or skewer to make holes, or drill out holes once they are dry. Put a piece of ribbon or twine through the hole to hang.

8. Add oils to top up the scent if you wish. Enjoy!

You’ll need:

• 900g (2 lb) terracotta air-dry clay
• Cookie cutters (any shape you like)
• Rolling pin (for non-edibles)
• Skewer or similar tool for poking holes
• String and scissors
• Scrap fabric, canvas, or craft mat for rolling clay
• Pine essential oil (or another festive favourite!)

4. DIY Lotion Bars by Kylie B.

To make 4 full size bars, you’ll need: 

• 1 cup of shea butter
• 1 cup beeswax pellets
• ½ cup of coconut oil
• ½ cup of calendula oil
• ¼ tsp of vitamin E oil (crack open some vit E caps)
• ¼ tsp of vegetable glycerin
• 15 drops Lavender oil
• 15 drops Geranium oil
• I also add dried lavender buds or other flowers to the base of the mould before pouring, as it looks so pretty.

Instructions:

Melt the shea butter, beeswax and coconut oil over a double boiler. Once melted, remove from heat and stir in the calendula oil, vitamin E, vegetable glycerin, and essential oils.

Use a silicone mould or a baby cake tin. Fill each mould about halfway with the liquid to make 8 half-size bars using this recipe. Let them harden overnight and remove from the mould in the morning.

If calendula oil isn’t available, substitute with any other carrier oil for a similar consistency, but note that the soothing effect of calendula oil will not be replicated.

A little goes a long way when using the lotion bars.

Step 1: Rub the lotion bar with your hand.

Step 2: Rub that hand on your body… or your husband… or a random hottie. You’re smart – you get the idea! Or, if you’re feeling lazy, just rub the bar all over your own body. I won’t judge – that’s what I do!

These DIY lotion bars are perfect as gifts, but be sure to put them in a container, as they can get a little messy! One of my friends makes similar lotion bars and stores them in an empty mint tin. Brilliant! 

This recipe was adapted from OverthrowMartha.

We make lots of DIY holiday gifts, but we always make a ton of bath bombs and shower melts as they are the most popular! This is our first batch of bath bombs my son and I made today.

Ingredients:

• 2 cups of baking soda (Bicarb of Soda)
• 1 cup of citric acid
• 1 cup of corn starch 
• 1 cup of Epsom salt or sea salt

Pistachio & Cranberry Slice:

• 2 cups of Cashews
• 1 tsp vanilla bean powder or essence
• Pinch of salt
• 12 drops of Lemon oil
• 7 dates
• 2 tbsp of Ningxia red
• 1/3 cup of pistachios
• ½ cup of cranberries
• Handful of dried Wolfberries (Young Living of course)
• Extra handful of pistachios for topping, crushed slightly with a mortar and pestle or a quick buzz in a blender.

Method:

1. In a food processor, blend cashews, vanilla essence, a pinch of salt, Lemon oil, dates and Ningxia Red until sticky. Add a little water or more Ningxia Red if needed.
2. Stir in pistachios and cranberries, keeping them chunky.
3. Roll into balls or press the mixture into a lined baking tray. Top with pistachios and dried Wolfberries.
4. Refrigerate for a few hours and enjoy!

Mini Christmas Puds:

• 1 ½ cups of dry roasted almonds
• 1 cup of raisins
• ½ tsp of mixed spice
• ½ tsp of vanilla extract
• 2 small strips of peeled orange rind
• 3 drops of Orange oil
• 1 drop of Cinnamon bark oil
• 1 drop of Clove oil
• 1 drop of Nutmeg oil

Method:

1. Place all the ingredients into the food processor and blend until they are well combined and sticking together.
2. Press the mixture firmly into the holes of a mini silicon muffin/cupcake mould and place in the fridge to set.
3. If you love the flavour of Christmas puddings, you will love this healthy version!

Spoil your loved ones this Christmas with these delicious chocolate-coated figs! They are super simple to make:

1. Slice fresh, organic figs into halves or quarters (dried figs work too for a unique texture and taste).

2. Melt your favourite chocolate (make sure you’re using dark chocolate, as figs are very sweet and with milk chocolate it’s too rich). Swirl 3 drops of Rose oil or Geranium oil into your melted chocolate mix!

Gingerbread cookies baked the oily way! Trialled and tested and kids begged for more so always a good sign! Perfect for a Christmas treat! You’ll need…

• ¼ cup of golden syrup
• 55g of brown sugar (or other unrefined sweetener)
• 3 drops of Ginger oil
• 1 drop of Cinnamon oil
• 1 tsp of mixed spice
• 1 tsp of baking soda (Bicarb of Soda)
• 125g of butter (cubed)
• 1 egg yolk
• 335g plain flour

Preheat oven to 180°C (356°F) and line two trays. Cook the golden syrup, sugar, butter, and spices in a Thermomix at 50°C (122°F) for 5 minutes. Add the egg, mix for 3 seconds, then add flour and baking soda, mixing until combined. Knead for 2 minutes, form a ball, flatten, and chill for 30 minutes. Roll out the dough, cut into shapes, and bake for 9-11 minutes. Cool and decorate!

For a Christmas party or end of year function I L-O-V-E making this Chocolate Fudge recipe.

It is very naughty and does have Candy Canes I know, but it’s ok to be naughty at Christmas, isn’t it?? You can never have enough Peppermint, so I add Peppermint oil into mine!

You’ll need:

• 1 can of sweetened condensed milk
• 1 tbsp of butter + extra for buttering the dish
• 450g of dark chocolate chips or chunks
• ¼ tsp of salt
• 3-4 drops of Peppermint oil (or to liking)
• 1 tsp of vanilla extract
• 1 cup of crunched up Candy canes

1. Grease a 8 x 8 or 8 x 11-inch baking dish (20cm x 20cm, or 20cm x 30cm). Sprinkle half the candy canes into the bottom of the dish and set aside.

2. Place a medium saucepan over medium heat in a double boiler. Pour the condensed milk and butter into the bowl, and heat.

3. Add the chocolate chips and salt into the bowl. Stir the chocolate and watch as it melts and thickens – about 5 minutes.

4. The mixture should thicken to a THICK cake batter consistency – almost too thick to pour.

5. Add vanilla extract and Peppermint oil and mix well.

6. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.

7. Sprinkle the remaining candy canes over the top and refrigerate for at least 3 hours (maybe longer) to set.

8. To cut, dip a sharp knife in hot water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 2.5 cm (1 inch) squares.