Lemon White Chocolate Muffins

http://tastycheapskate.blogspot.com/2011/08/lemon-muffins-with-white-chocolate_22.html
 I had to make some subsitutions (too lazy to run to the store), but I think these were REALLY yummy as tropical muffins the way I did them :)

1/4 C lemon juice 
3/4 C milk
2 C all-purpose flour (I used 1 C all purpose and 1 C white whole wheat)
1/2 C sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 C butter, melted (I was out, so used coconut oil instead)
1 egg
1/2 C vanilla yogurt (we were out, so I used a pineapple mango yogurt)
1 tsp lemon zest
1 tsp vanilla extract
1/2-1 C white chocolate chips (I also threw in 1/2 cup shredded coconut to go with the tropical theme)


Heat oven to 400. Prepare muffin pan.

Cream together oil and sugar.  Stir in lemon juice, lemon zest, vanilla, milk, egg, and yogurt.

Whisk together flours, baking powder, and salt.
Add dry ingredients to wet and stir just until combined. When there are still a few wisps of flour left, throw in the white chocolate chips and coconut if using.

Spoon batter into muffin pan. Bake about 12 minutes or until a knife inserted comes out clean.

Lemon Rosemary Scones

The scone recipe is from Cooking Light:

http://www.myrecipes.com/recipe/yogurt-scones-10000001867559/

but I loved The Pioneer Woman's idea of a lemon rosemary scone for the spring (but not all of her cream....)

http://thepioneerwoman.com/cooking/2013/02/lemon-rosemary-scones/

So here's a lighter version of  Ree's sweet scones:

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
  
  
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces 
• zest of 1 lemon
  1 Tbs minced rosemary
• 3/4 cup fat-free plain yogurt 
• 1 large egg white 

Glaze:

2 cups powdered sugar

3 Tbs milk (or more for thinning as needed)

juice of 1 lemon

1 tsp finely minced rosemary

dash of salt

Preparation

1. 1. Preheat oven to 425°.
2. 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in lemon zest and rosemary. Combine yogurt and egg white, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
3. 3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Bake at 425° for 15 minutes or until golden. 
4. 4.  While scones are baking, whisk together glaze.  It should be thin enough to drizzle over scones.
5. 5.  Allow scones to cool slightly then drizzle with glaze.

Nutella Krispie Treats

http://thepioneerwoman.com/cooking/2012/10/nutella-krispie-treats/

• 6 Tablespoons Salted Butter
• 10 ounces, weight Large Marshmallows
• 1/8 teaspoon Salt
• 1/3 cup Nutella
• 6 cups Rice Krispies
• 1-1/2 cup Miniature Marshmallows
• 1 cup Pecans, Finely Chopped
• 5 ounces, weight Semi Sweet Chocolate Melted

Preparation Instructions

Melt 4 tablespoons in a large saucepan over medium-low heat. Add marshmallows and salt and stir until melted. Halfway through the melting process, add Nutella. When Nutella and marshmallows are melted, add additional two tablespoons of butter and stir until smooth.

Meanwhile, melt semi-sweet chocolate over a double boiler until smooth. Remove from heat and let it cool quite a bit.

Add Rice Krispies to a large bowl and fold in the Nutella mixture. When it's almost all combined, add mini-marshmallows to the bowl, then continue folding until everything's combined.

Immediately press mixture into a thoroughly greased 9 x 13-inch pan. Sprinkle with half the pecans. Drizzle semi-sweet chocolate in zig-zags all over the top of the treats. Sprinkle the other half on top.

Allow to set, then cut into squares.