Finally, we can take it outside. The snow has cleared and the plants are starting to show their tender green leaves.

We are so lucky to have the awakening of spring and a fresh start every year. Already, the planning of the vegetable gardens and seasonal projects are underway. The ideas just start flowing – this overwhelming feeling comes over us yearly – though sometimes we don’t know where to start. Well, we will have to see what projects will actually get done. Finding contractors is a challenge, as many never even call back – too busy, but aren’t we all?

What’s a girl to do?  Keep moving forward, hope that someone will call back and focus on something else, like baking up some treats, perhaps.

Chocolate hazelnut creams sound good. A yummy treat for coffee with a friend while we romanticize the upcoming gardening season. These little gems freeze well but, truthfully, I don’t think they will last that long. Happy cooking!

Chocolate Hazelnut Creams

1-1/4 cup all-purpose flour

2 Tbsp. cocoa

1 tsp. baking powder

3-1/2 oz  butter

6 oz dark chocolate

1/2 cup sugar

2 large eggs

Nutella

In a bowl sift together flour, cocoa and baking powder.

Melt the butter and chocolate in bain marie (warm water bath), add sugar and stir until dissolved. Stir in egg one at a time. Fold in dry ingredients. Refrigerate mixture for 20 minutes, until mix is chilled and firm enough to scoop.

Using small scoop (about one oz.), place on parchment lined baking sheet, bake for 5-7 minutes, until firm.

Cool biscuits and spread Nutella on flat bottom, then place another on top. Enjoy!