1. Spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted salted hazelnut.

Note: For testing purposes only, we used Nutella for hazelnut spread.

Process oats in a blender or food processor until ground.

Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs and vanilla; beat until blended.

Combine ground oats, flour, and next 3 ingredients. Add to butter mixture, beating until blended. Stir in chocolate and pecans.

Drop dough by tablespoonfuls onto ungreased baking sheets.

Bake at 375° for 7 to 8 minutes or until golden brown; remove to wire racks to cool.

Stir together goat cheese, cream cheese, pecans, and parsley. Spread on 7 bread slices. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices. Remove crusts; cut into desired shapes.

In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

Note: Nutritional analysis is per tbsp.

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.

3. Bake at 350° for 15 minutes.

4. Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.