White Chocolate Lemon Rice Krispy Treats



What’s your favorite dessert? Without hesitation I can tell you that I have 2 – Cheesecake and Rice Krispy treats. I actually eat Rice Krispy treats more often than cheesecake because they are easier to make and I can find them in coffee shops and vending machines. I am a Rice Krispy treat purist. I don’t need anything fancy in them, just the normal recipe from the side of the box.



A couple of months ago there was a bake sale where I work. There were all kinds of goodies, but I headed straight for the Rice Krispies. They were all individually packaged and had little labels on the outside. To my surprise…they were flavored Rice Krispy treats. WHAT!? When did this start happening? People are making them into special flavors now?? As soon as I saw the white chocolate/lemon flavor, I knew I had to try them. I love white chocolate more than any other chocolate. Shhhhh, don’t tell my oldest daughter, she would probably disown me if she knew that. These Rice Krispy treats were delightful. They were gooey and sweet….perfection!



Last night I had a craving for Rice Krispy treats, so I thought I should try to reinvent the white chocolate lemon version. I found a recipe online and got to work. My little sous chef decided to help me make them. I let him have the job of zesting the lemons. I realize that the tool he is using in the pic below isn’t a zester, but I don’t have a zester and the grater works just fine. Although, if anyone wants to buy me a zester (hint, hint to my family for Christmas), I would gladly accept it and use it.



These treats take no more than 10 minutes to prepare. I have to admit that these were not as “chocolaty” as the ones from the bake sale, but I’m ok with that. The flavors in this recipe were more subtle, and I think that’s ok, especially if you are going to make these for a crowd of people. I would certainly like to play around with this recipe in the future to make them more like the ones I had at the bake sale. I’ll keep you posted. Anyone have any other interesting Rice Krispy flavors that they’ve tried? I need some creative ideas for the holidays!



White Chocolate Lemon Rice Krispy Treats
Printable Recipe

Ingredients:
6 cups Rice Krispies cereal
3 tbsp butter
4 cups mini marshmallows
1/2 cup white chocolate chips
Zest of 1 lemon

Directions:
Pour Rice Krispy cereal into a large bowl and set aside.

Melt butter in medium saucepan over low heat. Add marshmallows and stir until they are fully melted.

Remove from heat and add in white chocolate and lemon zest. Stir until all of the chips are melted.

Pour marshmallow/chocolate mixture over the top of the Rice Krispies and stir until the mixture is fully combined and sticky.

Press the mixture into a 9×13 pan. Let the mixture cool for 10 minutes. Cut and serve!

Blueberry Muffin Recipe – Blueberries with a Purpose

I have never understood something about blueberries. For me, blueberries have zero appeal outside of a baked good. I have never found them to taste good when they are raw. My husband seems to enjoy them raw. I think he ate an entire container of them in one day. If I want to use them in a recipe, I have to use them immediately or my family will eat them and my recipe will be short on blueberries. Again, I don’t understand why they like these raw and boring pieces of fruit, but I’m not going to question them about it because I know that they are really good for you.

Now, once you put these little, tasteless berries into a baked good, they turn into one of the most delightful treats on the planet. I love them in scones, muffins, pancakes, and cupcakes, and I think that most people like them that way too.

If there is any baking that needs to be done, most people know that I am the first dummy person to raise my hand. I just love to spend 5 hours in my kitchen baking up something wonderful. No, really I do. It sounds crazy, but the most relaxing part of my day is spending time in my kitchen baking. So when my coworker asked me to bring a baked good for our United Way fundraiser, I jumped at the opportunity. My baking-obsessed mind moved right towards a recipe that I have made several times. It is a blueberry muffin that adds a secret ingredient – lemon zest – and has a delicious streusel topping. This was one of the first muffins I ever made, and it was a huge hit with my coworkers.

If you are ever asked to prepare a breakfast, baked item, I highly recommend this one. It’s easy and tastes like it took days to prepare. These muffins were gone in less than 30 minutes, and people kept asking if I had more. We were able to raise $70 for United Way, and I’m glad that I was able to participate.


Blueberry Muffins
Yields 12 muffins

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1 tsp pure vanilla extract
1/4 tsp lemon zest
1/3 cup buttermilk (regular milk works or make buttermilk by adding a tsp of vinegar to the 1/3 cup of milk and letting stand for 5 minutes before using)
1 cup fresh blueberries

Streusel Topping:

1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In a separate bowl, mix vegetable oil, egg, vanilla, lemon zest and buttermilk. Add this to the flour mixture, mixing just until incorporated. Fold in blueberries. Fill muffin cups right to the top.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Cut in the ¼ cup butter using a pastry blender, pizza wheel or food processor until the mixture resembles coarse meal. Sprinkle over muffins before baking.

Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire rack.