I love my peppermint, but I’ve missed my pumpkin! There was a hankerin’, so I baked this pumpkin bread (minimal garbage in it – pretty good for a premade boxed sweet bread) then mixed up the glaze and poured it over while it was still warm. I tasted it then, and it was good, but not nearly as good as after it sat in the refrigerator for a few hours. Then it became… EPIC.
**cue EPIC music**
In case you missed it, I have to share this helpful hint! To make an organic powdered sugar, just run organic granulated sugar through your food processor. It will just about double, so about 1/2 cup will fluff up to near a cup of powder. In my quest for buying organic, I found this to be very economical. 😉
I confess, I have never used the blender or food processor part of my Ninja so I just did this in my smoothie cup. 🙂
Glaze:
1 cup Organic Powdered Sugar
2 – 3 Tbsp. Organic Milk
1-2 drops Young Living Cinnamon Bark Essential oil
Start with less milk, you can always add more. You’ll want the consistency as thick as you can get it, because once it’s on the warm cake, it will thin out. (that’s how you get the awesome ‘icing running down the sides’ look…which is a good look if you’re a cake!)
Be sure to use glass or stainless steel containers when adding Essential oils. And be sure to use Young Living Oils when you’re doing ANYTHING, especially if you’re going to ingest them!
If you’d like to order Young Living Cinnamon Bark oil or learn more about Young Living, start here. 🙂 If you’d like to strangle me because it’s time to get the holiday weight off, hang tight. Healthy recipes are down the pipeline. 😉