Coffee Creamer Delight Recipes and Tips

What is the best part?
The great taste of the flavored creamer form white chocolate raspberry to hoilday gingerbread and all the other great one.
I enjoy a good cup of coffee,hot chocolate or a great latte but to me the best is the taste of the flavored and the creamer.
One a cold winter day to set and look outside with a candy cane flavored cup of coffee is a start to a good day.

ingredients:
1 cup non dairy creamer
1/2 cup packed dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions:
Place all ingredients in a food processor.
run till a fine powder
Use a couple of heaing teaspoons or more according to taste.

Serves/Makes: 2.0 cups
Ingredients:
6 2/5 teaspoons ground cinnamon
3 1/5 teaspoons ground ginger
3 1/5 teaspoons ground nutmeg
1 3/5 teaspoon ground cloves
1 3/5 teaspoon allspice (optional)
1 3/5 cup non-dairy creamer
Combine well.

3/4 cup hazelnuts toasted skinned and coarsely chopped
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon instant espresso powder or instant coffee powder
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F and place rack in center of oven. Toast hazelnuts for 10 - 15 minutes or until the skins start to blister. Remove from oven and place hazelnuts in a clean towel and let steam for about 5 minutes. Then briskly rub the towel back and forth to remove the skins of the hazelnuts. Let cool and then coarsely chop. Set aside.
Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
In a small bowl whisk together the eggs and vanilla extract. Set aside.
In the bowl of your electric mixer beat the flour sugar, baking powder, salt, spices, and espresso powder until combined. Gradually add the egg mixture and beat until a dough forms adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide. Transfer logs to the prepared baking sheet spacing about 3 inches apart and bake for about 35-40 minutes or until firm to the touch Remove from oven and let cool on a wire rack for about 10 minutes.
On a cutting board with a serrated knife cut each log crosswise on the diagonal into 3/4 inch slices. Arrange the slices on the baking sheet and bake 10 minutes turn slices over and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Makes about 24 biscotti.

1 cup powdered non dairy creamer
4-5 splenda packets
1 tablespoon cocoa powder
1/2 teaspoon mint extract
1/4 teaspoon vanilla extract
Directions:
Place all in a food processor and process until well blended
Store in airtight container.
Mix with hot coffee-amount as desired