Preheat oven to 350 degrees F (180 degrees C).  To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.  Remove from the oven and place nuts in a dish towel.   Roll up the towel and let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts.  Cool and then chop coarsely.   Set aside while you prepare the dough. Reduce temperature of oven to 300 degre...

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Chilled Espresso Custard

Description
Even dessert requires a little variety from time to time. If you're looking for a change, try adding this tasty alternative to your dessert repertoire.
Serves 4

Ingredients
1 1/2 cups 1% low-fat milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

Instructions
In a medium bowl, whisk together the milk, eggs, sugar substitute, ...
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I got this recipe from http://www.sinfullysweetconfections.com/blog/2008/03/09/chocolate-cherry-dr-pepper-cupcakes/uncategorized. Sallyand I made these for the bonfire and they were FANTASTIC. Not sure about the calorie content, I will be making these for Christmas, and I will update that info then!

Enjoy!


Makes 30 cupcakes

Chocolate Cherry Dr. Pepper Cupcake:

• 2 ¼ cups of Dr. Pepper
• 2 cups of sugar
• 2 ½ cups of cake flour
• 2 eggs
• 4 ounces of unsweetened chocolate
• ½ cup of marasch...

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http://www.eatingwell.com/recipes/a_quick_cookie_glaze.html
Ingredients

• 2 cups confectioners' sugar
• 2-2 1/2 tablespoons warm water
• 1 teaspoon vanilla extract, or orange juice (or lemon or lime juice)
• Food coloring, if desired

Preparation

1. Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
2. To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl ...

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