Indeed you would want them topped with whipped cream!! (Of course that would probably defeat the whole purpose of Omega oils but what the heck!!..........)And put some on the Chocolate Mousse Pie too-maybe tweak the recipe and add some walnuts to the filling!! LOL RL`

I used a thick-cut applewood smoked bacon & Nestle's chips 'cause that's what was in the house. The bacon/chocolate combo was out of this world good! I cooked 1/2 pound of bacon in the microwave because I always get completely flat slices that way. I melted the chips & poured into an ice tea class (tall)...then, dunked the bacon into the glass & placed them on a cookie cooling rack over a piece of parchment paper in case they dripped. Sprinkled with chopped almonds. I couldn't wait until they were cool before trying the first one....OMG, these are so good! I didn't know how to store them because of the bacon. So, the 'only' reasonable option was to just eat them! Next time (and there WILL be a next time), I'm going to lay the bacon on the rack & paint the chocolate on one side at a time...dunking left a thick coating & I think it would be better a bit thinner. Then, I'll drizzle some white chocolate over the top of each slice. Also, the dunking method wasted some chocolate because I didn't think I should save the leftovers after having bacon in the chocolate? Painting will be better, I think. My grandkids are going to go nuts for these as a special treat! /tricia

Hi there pal!! Recovered yet? Found this recipe in Food and Drink . I haven't tried it yet butI intend to over the holidays. I've attached the link to Food and Drink with the recipe and picture. Bopnus is it's a make ahead! I do recall that somebody on the forum made them when I originally posted this recipe and loved them...think there was even a pic....... "Come out come out whoever you are". Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 Cup water 1/2 Cup unsalted butter 1/2 Tsp salt 1 Cup AP flour 4 cold eggs 1/2 Cup chopped hazelnuts Filling 3/4 Cup dulce de leche at room temp 2 1/4 Cup 18% cream 4 Tbl sugar divided pinch salt 3 Tbl AP flour 3 egg yolks 2 Tbl Frangelico 1/2 Tsp vanilla Sauce 3/4 Cup dulce de leche at room temp 2 Tbl Frangelico 1/2 Tsp vanilla 1/4 Cup chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball. Place ball in bowl of mixer, break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts.Makes 12. For the Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerate for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL. Here is a link that might be useful: Dulce De Leche Cream Puffs With Frangelico And Hazelnuts

OMG!!!! The turkey pops are too darn cute, but.... OH FLAMEY you're in SO much trouble now young lady!!!!! I almost fainted when I went and peeked at what she had for the month of December! They were ALL cute as buttons! The Santa upside down cupcakes were adorable! Ohhhhhhhhhhhhhhh I am drooling and have visions of all these goodies in my head!! Didya see the chocolate chip cookies?? huh?HUH? Didya? I know I won't have time to make them next month....wonder if I should start now??? Bwaaahahaha