Candy Corn Fudge with doTERRA Essential Oils

Photo Credit: CK Worley

This is sure to scare up plenty of fun at your next Halloween party!

Instructions:

Line a loaf pan with foil. Leave enough foil hanging over two sides of the pan for easy removal. Lightly spray the foil with cooking spray. This will make the tin foil pull off easier.

Photo Credit: CK Worley

Ingredients:

Yellow Layer
12 oz white chocolate chips (that's one bag)
¼ cup heavy whipping cream
Yellow food color
6-8 drops of Lemon doTERRA Essential Oil
(This recipe is made with pure doTERRA essential oils but you can use extracts found in your grocery store as well)

Combine chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir with a spatula. Repeat and stir until chips are melted and smooth. You can also use a double boiler if you prefer.
Add the food color and stir until color is uniform.
Add 6-8 drops of doTERRA Lemon Essential Oil.
Spread the mixture evenly into the prepared pan and chill for at least 30 minutes.

Photo Credit: CK Worley

Orange Layer
12 oz white chocolate chips (Another bag of chips)
¼ cup heavy whipping cream
Orange food color (mix Red and Yellow to get Orange)
6-8 drops of doTERRA Wild Orange Essential Oil
This will make the Orange part taste like a Creamsicle.








Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform.  Again use Red and Yellow to get Orange.
Add 6-8 drops of doTERRA Wild Orange Essential Oil
Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.

White Layer
12 oz white chocolate chips (one more bag of chips)
¼ cup heavy whipping cream
1 tsp vanilla extract

Photo Credit: CK Worley

Combine chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Stir in the vanilla extract.
Spread the mixture evenly onto the orange layer and chill for at least 2 hours.

Photo Credit: CK Worley

Remove the fudge from the pan. Cut fudge into slices and then into wedges or triangles so that they resemble candy corn.
Store leftovers in an airtight container for up to 1 week.

Photo Credit: CK Worley

This fudge is so good and will be a hit at either kids parties or tailgates.  Everyone will love the flavor and texture of this fudge.

Go to https://www.mydoterra.com/growit/#/ to find out more about ordering essential oils.
Also LIKE my Facebook page: Essential Oils Advisor

Remember: Only use essential oils with this statement printed on the bottle.

Making Lavender Doughnuts

My Dad used to make doughnuts. I remember he made so many that they covered not only the kitchen counter but the dining room table as well! Our job was to sprinkle confectioners' sugar on them. I'm pretty sure with 9 people in the house they didn't last long. I wanted to try my hand at it but I didn't want to take the time to make yeast doughnuts like Dad always did. I found an easy recipe from Gourmet Magazine that I could change up to become my own.  So here is how I made this recipe which includes doTERRA Lavender essential oil. But of course!

Photo Credit: CK Worley

Ingredients

2 large eggs
2/3 cup sugar
2/3 cup sour cream
3 tablespoons unsalted butter, melted and cooled
2 1/4 cups all - purpose flour
1 teaspoon vanilla plus 4 drops of Lavender essential oil
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil or vegetable shortening
Vanilla Glaze:
1/3 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla plus 6 drops of Lavender essential oil.
2 cups confectioners' sugar


Directions

In a large bowl with an electric mixture beat large eggs, with cup sugar until the mixture is thick and light. Add sour cream, butter, vanilla, Lavender oil and combine the mixture well.

Photo Credit: CK Worley

In a bowl sift together flour, double-acting baking powder, salt and add the mixture to the sour-cream mixture, 1 cup at a time, stirring after each addition until the dough is just combined. With a wooden spoon stir in more flour, 1/4 cup at a time, until the dough begins to leave the sides of the bowl. (The dough will be sticky.)

Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or pat it out 1/3 - inch thick. Let the dough rest for 15 minutes.

Photo Credit: CK Worley

With a 2 1/2- inch cutter dipped in flour cut out rounds.  With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps. (The doughnuts will be tough if the dough is rolled again.) I used a wine glass and a shot glass which worked out pretty well.

Photo Credit: CK Worley

In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 365 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown, transferring them with a skimmer as they are fried to paper towels on racks to drain. Fry the doughnut holes, 8 at a time, for 45 seconds on each side, or until they are golden brown, transferring them with the skimmer as they are fried to paper towels to drain.

Vanilla Glaze:

In the top of a double boiler set over simmering water combine milk, butter, vanilla, Lavender oil and heat the mixture until the butter is melted. Add gradually sugar, beating, and beat the glaze until it is smooth.
 Remember to look for "Essential Oil Supplement" on your essential oil bottle. If this does not appear than do not take it internally. It's been adulterated in some way or is lavender FRAGRANCE not a REAL essential oil. I used 6 drops but if you are not used to Lavender use 3 instead.

Photo Credit: CK Worley

I took the donuts off the cooling racks and switched the paper towels from the top to the bottom. That way, the towel caught the glaze drippings making clean up easier.

(Notes: I tried to use food coloring to make the doughnuts have a lavender color but because of the egg yolk the dough ended up looking kind of grey. Won't do that again. Also, I won't make these again until I have a thermometer that works. The oil was too hot so the donuts got dark too fast. Some of the thicker pieces didn't get cooked in the middle because of it. Going to Bed Bath and Beyond for a replacement soon!)

My husband said it best. He bit into a doughnut and said "These taste marvelous"! And that made all the effort worth it!

UGA defeated Nicholls State 26-24 Tailgate

Photo Credit: classiccenter.com

The tailgate for the University of Georgia’s second football game this season turned out to be a healthy affair! Aside from the fried chicken bought from the local grocery store, I made three salads that seemed to hit the spot. Two were recipes found in Southern Living and the third from Garden and Gun magazine. I changed it up just a tiny bit to make things more flavorful.

Photo Credit: Southern Living Magazine

First the Sour Cream Potato Salad

Ingredients:

3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
8 thick-cut bacon slices, cooked crisp and crumbled
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon white vinegar
1 1/2 teaspoons table salt
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
1 scallion, finely chopped

Preparation:

1. Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.
Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate.

(Note: To tell you the truth, I doubled the sour cream recipe. The dressing soaked up into the potato overnight and made it look dry so I made the recipe again and added it to the salad. Turned out great!)

Photo Credit: CK Worley

Next the Colorful Collard Slaw (This was by far the biggest hit)

Ingredients:

1/2 cup white wine vinegar
5 tablespoons granulated sugar
2 tablespoons fresh lime juice
2 teaspoons prepared horseradish
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt, divided
1/2 cup olive oil
1 bunch collard greens (about 1 3/4 lb.)
2 cups matchstick carrots (I used yellow, orange and purple carrots)
2 sweet apple (not a tart one like Grannie Smith), diced

Preparation:

1. Whisk together first 5 ingredients and 1 1/2 tsp. of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.
2. Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining 1/2 tsp. salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.
3. Add carrots, apple, and 2 tablespoons of the dressing to collards; stir gently to combine, and let stand 30 minutes. Add 1/4 cup of the dressing to slaw, and toss. Serve remaining dressing on the side.

(Note: The recipe says to serve the rest of the dressing on the side but I put it all in - then let it sit in the fridge over night. Tossed it and then packed it for the tailgate. Made the collards all the more tender!)

Photo Credit: CK Worley

 Lastly the French Style Succotash (I made a cold salad out of it and everyone loved it).

Ingredients:

2 cups butter beans, fresh or frozen (I used field peas)
1 tbsp. unsalted butter
½ cup (about 5 or 6 strips) thick-cut bacon, cut into ¼-inch lardons
1 small sweet onion, finely chopped
3 celery ribs, chipped into ¼-inch dice
1 medium red bell pepper, seeded and cut into ¼-inch dice
2 cups corn kernels, fresh or frozen
2 large cloves garlic, minced
4 scallions, white and green parts, finely chopped
1 cup heavy cream
2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)
1 tsp. kosher salt
½ tsp. black pepper

Preparation:


Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt, and pepper. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.
Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

(Note: This is wonderful served warm or cold. This was served cold at the tailgate.)

Here’s to a wonderful football season. GO DAWGS!

Red Top Mountain

Photo Credit: Red Top Mountain State Park

I went hiking on Red Top Mountain in Cartersville with my friend Katie. It’s located on Lake Allatoona and is easily driveable from the Atlanta area. This is a hiker's dream with over 15 miles of trails.  It's free to visit although there is a $5 parking fee (or you can purchase a yearly parking pass for $50).

The Mountain got its name from the high iron ore content in the soil which made the ground look red. The Creek Indians used the red soil for dying clothing and to decorating pottery. Mining became very important there and you can still visit the mining sites via a Ranger led tour.

Katie and I explored the reconstructed 1860's Vaughn homestead. It was locked but we were able to look into the windows and see the furnishings and kitchen. The porch is used for the summer in the park music series.

Photo Credit:  Red Top Mountain State Park

You can camp outside in tents, RV’s or rent a cottage. This State Park also has swimming as well as picnic areas. You can also mountain bike or go boating in the 12,000 acre lake. Don't own a boat? You can rent one at the privately owned full service marina. So if you love the great outdoors this may be worth a visit.

Photo Credit: Red Top Mountain State Park

For More Information:
Red Top Mountain State Park
, 50 Lodge Rd SE
, Cartersville, GA 30121
Reservations (800) 864-7275
Lodge Reservations (800) 573-9658 
Visitor Center (770) 975-4226

The Hay House

Photo Credit: The Georgia Trust for Historic Preservation

This is one of my favorite southern homes yet! The ride from Atlanta wasn’t bad and the tour lasted about an hour so we had time to have lunch in Macon as well.

First let me tell you about the house. William Butler Johnston invested in banking, railroads and utilities instead of cotton which was common for the South at the time.

When he was 40 years old he married 20 year old Anne Clark Tracy and they had a two and a half year honeymoon in Europe. They collected all kinds of porcelains and fine art. They were so inspired by the architecture in Europe that on their return home they constructed this Italian Renaissance Revival mansion in Macon starting in 1855 and continuing through 1959.

Architect T. Thomas and Son was commissioned to build the house and they had artisans from Italy to work on the home. The house had hot and cold running water, central heat, gas lighting and a speaker tube system. Reminded me a lot of Downtown Abbey except the Johnston’s had an elevator!

The Johnston’s had six children but only 2 survived past the age of two. Caroline and Mary Ellen. When their daughter Mary Ellen got married to William H. Felton they became the primary owners of the estate. They had one child, William Jr.

Mary Ellen and William H. Felton 1888 (Hay House Collection)

Louisa Macgill Gibson and William H. Felton Jr. around the time of their marriage in 1915. (Hay House Collection)

William Jr. and his wife Louisa sold the house in 1926 to Parks Lee Hay and his wife Maude who owned the Banker’s  Health and Life Insurance Company.

After Mrs. Hay’s death in 1962, her heirs opened the house for tours. In 1977 the ownership of the house was turned over to the Georgia Trust for Historic Preservation.

Maude Saxon Murphy Hay and her stepchildren Vivian, Elizabeth, and P. L. Jr. in 1929. (Hay House Collection)

The original house sat on 3.8 acres but most of the land was sold. The only architectural landscaping left is the lower garden and fish pond and a few ginkgo, magnolias and cedar trees.

They give roof top tours and tours all the way to the top of the two story octagonal cupola but our tour guide told us we’d have to come back when the weather was cooler. It was nearly 100 degrees the day we visited so I understood the safety concern.

Loved the pocket doors and the crown molding! The arches in the hallway and the wine cellar. It was a very interesting trip and I hope you'll get to experience this historic home one day.

Stair case in the front hall (Hay House Collection)

Dining Room (Hay House Collection)

For more information, contact:
Hay House
934 Georgia Ave. Macon, Georgia 31201
478-742-8155
Fax 478-745-4277

Hills and Dales

In 1841 Sarah Ferrell expanded her mothers small garden originally planted in 1832. Sarah started planting boxwoods, native and exotic plants and opened her 35 acre garden to the public.

Photo Credit: Callaway Estates

When she died in 1903 the gardens became overgrown and uncared for.
In 1911 Fuller Callaway bought the property he remembered walking through with Sarah as a child.
He built Hills and Dales on the site where Sarah Ferrell house had been and this became the Callaway family home.

Hill and Dales estate is open to the public. The house is interesting to walk through and the tour guides are very knowledgeable but the big draw are the many gardens that surround the house and terraces.

The gardens consist of the Tea Hedge Garden, Magnolia Walk, Boxwood Walk, Fountain Terrace and Lovers Lane to name a few. But the most impressive to me was the Church Garden.

Photo Credit: Whitehaven

The Church Garden was created by Sarah Ferrell. It contains a boxwood hedge shaped like a harp. Other beds represents the pews, organ and offering plate creating a natural  outdoor sanctuary.
The Ray Garden was originally meant for vegetables but was converted into a rose and ornamental flower  garden in 1950.

In 1916 a greenhouse was built on the property and was remodeled in 1949. One section contains orchids, begonias and blooming tropicals. The next part houses ferns. In the third section you’ll find snapdragons, carnations and other flowers meant for cutting.The greenskeeper was happy to answer any questions that we had.

Photo Credit: Deep South Magazine

The house celebrates it’s centennial this year. It’s worth the drive.
1916 Hills and Dales Drive
LaGrange, Georgia

Hydrangeas from my Garden

Photo Credit: CK Worley

Hydrangeas are the perfect bouquet flower with many different colors ranging from blue to white to pink. The soil has a lot to do with the color of the flower.

Photo Credit: CK Worley

 A pH of less than 5.5 will give you more blue tones
A pH of more than 5.5 will produce more flowers in the pink family.

Care is easy. Cut away the dead wood in the fall or early spring. They do like water and will let you know by their wilting leaves when they need more.

Here are some of the photos I took of my mop head and lace-cap hydrangeas.





I’m so glad they decided to bloom because last year I didn’t get one blossom!
That was weather related I’m afraid.

Photo Credit: CK Worley

 My Oakleaf  Hydrangea didn’t bloom this year at all because I pruned it at the wrong time.

The Oakleaf flowers from the previous years growth so pruning in the winter or early spring will cut off all the blooms for that summer.

It’s best to prune right after they flower and before the new blossoms form.

Lesson learned.

Photo Credit: CK Worley

How old is the hydrangea plant?



The oldest fossils found dated back to 40 - 65 million years ago. They were found in Alaska, Oregon and California.








The plant was used to help with kidney stones and bronchitis many thousands of years ago in China and Japan so the species has been around for a very long time.

Photo Credit: CK Worley

Photo Credit: CK Worley

There are flowers that go with anniversaries. I never knew that!

#1-  Carnation

#2 -  Lily of The Valley

#3 - The Sunflower




And to celebrate the Fourth Wedding Anniversary - the flower is the Hydrangea!


 So if you know someone who is celebrating their 4th Anniversary. A Hydrangea plant would be the perfect gift!

Photo Credit: CK Worley

 I hope you enjoyed the hydrangeas from my garden here at Setters Run.

My visit to Gibbs Gardens

Photo Credit: Gibbs Gardens

I was able to visit Gibbs Gardens during the daffodil festival along with my friends Mary and Katie. Gibbs Garden's was featured in the 50th anniversary edition of Southern Living magazine where is was rated one of the south’s most famous gardens. From time to time it even features "strolling musicians". Anything from flutes to violins.

After traveling the world visiting various gardens Jim Gibbs wanted to create his very own oasis. He found, property in Ball Ground Georgia, complete with springs and streams, and he started to work. He designed 24 ponds, 32 bridges and 19 waterfalls. The 220 acres now feature 16 gardens including the Manor House Gardens, Japanese and Waterlily gardens plus the Manor house which is currently occupied by the family.

Photo Credit: Erica Glasener

Gibbs is an official American Daffodil Society display garden. March 10 - April 15 is the official Daffodil Festival and is breath taking with over 20 million narcissus flowers of some 100 different varieties filling up the rolling hillsides. Colors vary from yellow to blush pink and cream. Mark your calendars for next year!

For more information and beautiful photographs of Gibbs Gardens please visit http://www.gibbsgardens.com/

Egg in a Nest - Gluten Free Easter Treats

Photo Credit: CK Worley

They are fun to make and simpler than they look. I created this recipe by using a Martha  Stewart base recipe and changing it up.

Here is what you’ll need.

Ingredients:

3 large egg whites
3/4 cup sugar
1/8 teaspoon coarse salt
1/8 teaspoon cream of tartar
1 Tablespoon pure vanilla extract
4 drops doTERRA Wild Orange essential oil
( http://www.mydoterra.com/growit/#/ )
8 ounces semi sweet chocolate morsels
1  3/4 cups pistachios (I roasted then ground them up)

Preheat oven to 200 degrees. Line a cookie sheet with parchment paper and spray that with cooking spray.

Combine egg whites and sugar in a double boiler and whisk until the sugar is melted.

Next add the salt and cram of tartar. Remove from heat.

Beat with a mixer until stiff peaks form, then add the vanilla extract and the wild orange essential oil. It will smell really great and strong but don’t worry - it will even out.

Photo Credit: CK Worley

Place the meringue into a large sandwich bag, then cut the tip off one corner.

Pipe the meringue onto the cookie sheet making little dollops. They won’t spread so you can put them pretty close together.

Photo Credit: CK Worley

Bake for an hour and 20 minutes until they get hard enough to move off the cookie sheet easily.

While you are waiting for them to cool put the chocolate in a microwave safe dish and set the microwave in 30 second intervals - mixing as you go along until the chocolate is completely melted.

Photo Credit: CK Worley

Now take a little meringue egg and dip the bottom into the melted chocolate and then roll that into the ground pistachios.

Put them on a sheet of waxed paper to dry.

These are light and so delicious! The Wild Orange really makes a difference. And they are gluten free!

So! Now what do you do with those egg yolks?
You can freeze them! Just add a 1/2 teaspoon per egg, whisk them up and put them in an ice cube tray. Once they freeze you can remove them and store them in a freezer bag until you’re ready to use them.

Photo Credit: CK Worley

Why the sugar? It helps keep the proteins in the yolk from breaking down. Just remember when you use them for baking that you’ve added a little sugar.

Photo Credit: CK Worley

 Happy Easter!

Lichen and Turkey Tail Mushrooms on Trees and Branches

Lichens are pretty cool and harmless to trees. They come from the marriage of Fungus (which grows on the tree) and Algae (which likes the moisture Fungus creates and becomes food for the Fungus). So one thrives on the other.

I was walking with my friend Katie at Kennesaw Mountain Battle Field.

http://www.nps.gov/kemo/index.htm

They have lots of nature trails but this particular trail was new to me. The Little Kennesaw trail.  All along the path we found Lichens and mushrooms on the trees. They were so pretty that I began taking photographs of them.
Here is an example of both Lichen and mushrooms. The mushrooms look like butterflies.

Photo Credit CK Worley

Lichen is sensitive to pollution and likes clean fresh air so it’s a good sign. If you have some on your trees and don’t like it, just scrub it off with soapy water. That should do the trick.

The rest of my pictures are mushrooms, possibly "Turkey-Tail". These mostly grow on dead hardwood. Turkey-Tail mushrooms have been used in Chinese medicine and now research is being done on it's curative abilities here in the United States.

One of the more humorous things I have read is that ladies used to decorate their hats with some of the more colorful ones. Leave it to the girls to find a way to use mushrooms as a fashion accessory!

Here are some of the photos I took of the mushrooms.

Photo Credit: CK Worley

Photo Credit: CK Worley

Photo Credit: CK Worley

Making Art out of an Ant Hill

Making art out of an ant hill. Sounds crazy but it’s being done. Our pest treatment guy told me about this so I had to visit the site.

Ant Hill Art

http://www.anthillart.com/castings/071/

If you click on the link above you can see a video on how they take molten aluminum into a field and pour it into an ant colony opening.  The size and shape of the sculpture depends on the kind of ant.

The end result reminds me of the job given to the character Jake Perry in the movie  "Sweet Home Alabama". If you saw that movie you learned how his character made Fulgerite art by using a metal rod stuck into the sand at the beach. When the lightening stuck the rod during a thunderstorm,  the sand around it turned into a glass sculpture. The idea is to have the electricity from the lightening strike melt the sand. (This is a very rare occurrence by the way). The best sculptures (when created in that way) are made in very dry desert sand - not wet beach sand).

Here are a few photos from the ant site. You should watch how this is done. Fascinating.
After the sand is brushed away from the cooled metal you end up with these kind of art pieces.

Ant Hill Art

Ant Hill Art