Blueberry Coffee Cake

1 large egg 

1/2 cup fat-free milk

1/2 cup plain fat-free yogurt 

3 tablespoons vegetable oil 

2 cups all-purpose flour 

1/2 cup granulated sugar 

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups frozen blueberries

1 tablespoon all-purpose flour 

2 tablespoons turbinado sugar

2 tablespoons sliced almonds

1/4 teaspoon ground cinnamon

Directions

1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.

2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

3. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.

5. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

* I substituted sugar with splenda

Chocolate, Hazelnut, and Caramel Cookies

Chocolate, Hazelnut, and Caramel Cookies

Ingredients
1 cup all purpose flour1/2 cup Cocoa powder2/3 cup butter, softened2/3 cup sugar1/4 teaspoon salt1 egg yolk2 tablespoon milk1 teaspoon vanilla1 cup finely chopped hazelnut14 unwrapped vanilla caramel1 egg white, lighten beaten 3 tablespoons whipping cream1/2 cup semisweet chocolate piecesToasted whole hazelnuts

Directions

1. In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour.
2. Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.
3. Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.
4. Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon filling into the center of each cookie.
5. In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.

***  I omitted the egg white and I mixed the hazelnuts in the batter and made cookie clumps.