Desserts

1-1/2 cups whipping cream
1/2 cup Nutella spread
2 tbsp hot water (not boiling)
2 tsp instant espresso
Dash of Kahlua
6 Chocolate-hazelnut pirouette cookies
Chocolate and chopped hazelnuts for topping

Instructions

1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.

2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.

Ingredients

• 1 Tablespoon Skim Milk
• ½ Tablespoons Margarine, Melted
• ½ teaspoons Vanilla Extract
• 1 cup Powdered Sugar
• 3 cups Oats
• 2 Tablespoons Canola Oil
• 2 teaspoons Cinnamon

6 C all purpose flour

4 tsp. cream of tarter

2 tsp. baking soda

2 C butter or margarine (4 sticks), softened

2 2/3 C plus 1/2C sugar

4 large eggs

2 tsp. vanilla

3 tsp. ground cinnamon

Preheat oven to 375

In large bowl, mix flour, cram of tartar, and baking soda (I use a whisk)

In another bowl, beat butter and 2 2/3 C sugar (use mixer at medium) until light and fluffy.  Beat in eggs and vanilla. Reduce speed to low, beat in flour mixture until well blended.