I don’t know about you but every time I see a tangerine I think about Christmas. Some of my earliest memories are seeing a tangerine peeking out of my stocking on Christmas morning. Just thinking about it makes me happy, so it is no surprise that it is one of my favorite fruits. They taste amazing and the smell is heavenly!
So I was super excited to get my hands on some of this oil and I’m a little embarrassed to admit that I think I may have over done it. So let’s get right to it! I’ve gathered a collection of recipes for you to try, a little bit about the amazing qualities of this oil and some tips!
First a little bit about it…
• Supports healthy digestion and metabolism
• Cleansing and purifying
• Supports a healthy immune system
• Promotes clear airways and breathing
• Aroma uplifts mood
• Contains powerful antioxidants.
• Strong qualities of cheer and joyfulness that can uplift the darkest mood
• Promotes a lightness of heart
• Helps ease feelings of burden
• Encourages creativity and spontaneous
How to Use:
• Add two to three drops as a flavoring in cooking (recipes below).
• Add one to two drops in water, smoothies, teas, or lemonade for flavoring.
• To boost energy and uplift mood, place one to two drops in the palm of your hand, rub together, and cup over the nose and mouth for 30 seconds or diffuse throughout the room.
• Apply to flex points or abdomen to promote feelings of happiness.
• Dilute and massage onto chest
• Apply topically diluted in argan oil to scalp to stimulate hair follicules
• Dilute and combine with Wintergreen to soothe sore muscles
• Diffuse with Basil to recharge and boost alertness and memory
• Dilute and apply topically with Geranium for bladder support
Dilute Tangerine oil for topical use. 4:1 ratio
Photosensitive – do not apply topically and go into direct sunlight or UV light (no tanning) for 12 hours.
Store in a cool dark place to avoid spoiling. Can be refrigerated.
Scones Two Ways!
Tangerine White Chocolate Raspberry Scones
2 3/4 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
1/3 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter (do not substitute)
2 cups fresh or frozen raspberries
1 cup Ghirardelli White Chocolate Chips
2 large eggs
2 teaspoons vanilla extract (I recommend Mexican)
1/2 cup to 2/3 cup half and half or milk
*See “tips,” below.
2 teaspoons milk
¼ c raw sugar
3 drops Tangerine Essential OIl
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Stir in the white chocolate chips and then fold in raspberries.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added fruit, nuts, etc.). The circles should be about 3/4″ thick.
Mix raw sugar and Tangerine essential oil until blended.
Brush each circle with milk, and sprinkle with sugar mixture.
Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm.
When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
Base recipe from King Arthur Flour.
If white chocolate isn’t your thing… here is a cranberry version…
Tangerine Cranberry Scones
2 cups all-purpose flour
2 teaspoons baking powder
¼ cup granulated sugar
1 teaspoon kosker salt
4 tablespoons (1/2 stick) cold salted butter, cubed
1 tablespoon grated tangerine zest
1 cup chopped dried cranberries
¾ cup plus 4 tablespoons heavy cream
1 cup powdered sugar
1 teaspoon grated tangerine zest
1 tablespoon tangerine juice
3 drops Tangerine essential oil
For the scones:
1. Preheat oven to 425°F. Line baking sheet with parchment paper.
2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
4. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.
For the glaze:
In a glass bowl, whisk together the powdered sugar, tangerine zest, orange juice, and tangerine essential oil. Drizzle the glaze on top of the warm scones.
Recipe courtesy doTERRA
Tangerine White Chocolate Rice Krispie Treats
3 Tablespoons butter
1 package (10 ½ oz) Miniature Marshmellows
Pinch of sea salt
1 teaspoon pure vanilla extract (I prefer Mexican)
1 cup Ghirardelli white chocolate chips (trust me and don’t sub)
6-8 drops dōTERRA Tangerine essential oil
6 cups Krispy Rice Cereal
1. In a large pot, heat butter on medium. Add marshmallows and salt; stir until completely melted.
2. Remove from heat and blend in the vanilla and Tangerine essential oil.
3. Add cereal and white chocolate chips and stir until well combined; pour mixture into a buttered 13 x 9-inch baking dish. Spread and press lightly; cool completely.
Two great recipes that my cousin published for Wild Orange that would be over the top with Tangerine substituted…
Sorry to my non-Facebook friends… I’ll update them when they hit her blog – just too good not to share.
For those that enjoy an adult beverage… here is one for you!
Tangerine Dream Cocktail
1 shot Whipped Cream Vodka
1 drop Tangerine oil
Put ice in an Old Fashioned glass. Put a drop of Tangerine oil on the ice. Pour in the shot of vodka. Fill with ginger ale and give a quick stir.
Alcohol not your thing? Here is a yummy virgin version…
Tangerine Dream Mocktail
1 drop doTERRA Tangerine essential oil*
Put ice in a glass. Put a drop of Tangerine oil on the ice. Fill with cream soda and give a quick stir and enjoy.
And a lovely punch courtesy of doTERRA
Here is a yummy stir fry recipe…
Recipe courtesy doTERRA
I couldn’t resist adding this sweet bread…
You can add 2-3 drops of Tangerine to Frostings, Cookies, Cakes and more. Substitute it for recipes calling for Wild Orange for a great twist.
I’m so in love with this oil I’m sure I’ll be adding more but for now… That’s All Folks!
Note: Recipes are made with doTERRA Tangerine Essential oil which is labeled safe for internal use. If using another brand please check the label, the majority of brands are not safe for internal use.