Chocolate waffles and Fruit & yogurt salad

April's Yummy Fruit and Yogurt Salad

1 32 oz container vanilla yogurt

1 8 oz container whipped cream (the smaller one)

1 package of cheesecake pudding mix

1 package of vanilla pudding mix

1 package of frozen fruit (I use the berry medley.... whatever works!)

*I use fat free/sugar free everything because it makes me feel good, but its great either way!

Chocolate Addict Chocolate Waffles (from Aurora)

250 grams flour

3 Tbsp cocoa powder

70 g sugar (1/3 cup)

1 tsp baking powder

1 pinch salt

2 large eggs

1/2 cup milk

1 cup water

1 tsp vanilla extract

5 Tbsp melted butter

50 g melted semi-sweet chocolate chips

1. Mix all dry ingredients together.

2. Make a well in center of dry ingredients and add rest of ingredients.

3. Beat or whisk together until smooth. Let rest for 1 hour (can also be made 1 day ahead).

4. Ladle some of batter into waffle maker. Sprinkle with additional chocolate chips. Cook until done (5-8 minutes depending on waffle iron).

Serve hot with chocolate syrup/sauce or anything else yummy.

*Aurora sprinkled these with cherries instead of extra chocolate chips while she was making them at recipe club tonight and they were super yummy that way too, so get creative!

Aurora's lemon scones

Lemon Scones

1- In a medium bowl, combine 2 1/2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1/4 tsp salt, 1/4 tsp ground ginger and the rind of 3 lemons (preferably organic), finely grated.

2- Add 1/3 cup cold butter and cut into pea sized pieces w/ 2 knives. Stir to combine the butter w/ flour mixture. Pour 1 1/4 cups whipping cream and stir just until dry ingredients are moistened. Form a ball w/ the dough, turn it out onto a lightly floured surface and knead five times or until smooth (do not over-knead). Pat the dough into an 8-inch round. Cut into 8 equal wedges and place on a baking sheet.

3- Bake at 425 for 13 to 15 minutes (up to 20-25 minutes if you like your scones crisper) or until lightly browned.

4- Let cool on a rack for 1/2 hour. While cooling- prepare icing: mix 1 1/4 cups powdered sugar with about 1 Tbsp lemon juice (more if needed). Stir w/ a spoon until smooth and creamy, but not too runny. Brush over the top of each scone. Set aside for at least 1 hour in a dry place before serving with cold milk or lemonade.