Hazelnut Heart Cakelets with Vanilla Glaze

• 1 1/ 2 cups all-purpose flour
• 1/ 2 teaspoon baking soda
• 1/ 2 teaspoon salt
• 1 cup light brown sugar, lightly packed
• 3/ 4 cup vegetable oil
• 2 large eggs
• 1/ 2 cup hazelnuts, toasted and coarsely chopped

Preheat oven to 325°F. Grease and flour pan; set aside.

In a large bowl, combine flour, baking soda, salt and brown sugar; set aside. In a medium bowl, combine oil and eggs. Add the wet ingredients to the dry ingredients and mix well. Fold in hazelnuts. Divide batter evenly between cavities. Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pan 10 minutes on a wire rack. Invert cakes onto rack and cool completely. While cakes are cooling, prepare glaze.

Vanilla Glaze:

1              cup powdered sugar

½             tsp vanilla extract

2-4          Tbsp milk

In a medium bowl, combine sugar and vanilla. Add milk, one tablespoon at a time, until glaze reaches desired consistency. Drizzle glaze over cooled cakes. Makes 6 cakelets.