Recipes

Best Brownies

Best Brownies

Couverts16 brownies
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Ingredients

  • 1/2 cup butter or margarine, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts optional
  • Creamy brownie frosting

Instructions

  • Heat oven to 350°F.
  • Grease 9-inch square baking pan.
  • Stir together butter, sugar and vanilla in bowl.
  • Add eggs; beat well with spoon.
  • Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.
  • Stir in nuts, if desired.
  • Spread batter evenly into prepared pan.
  • Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
  • Cool completely in pan on wire rack.
  • Prepare CREAMY BROWNIE FROSTING; spread over brownies.
  • Cut into squares.
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Course; Chocolate / Cupcakes-Brownies

Almond Fudge Topped Shortbread

Almond Fudge Topped Shortbread

about 24 to 36 bars.
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Ingredients

  • 1 cup butter or margarine softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1-1/4 cups all-purpose flour
  • 2 cups HERSHEY’S Semi-Sweet Chocolate Chips 12-oz. pkg.
  • 1 can sweetened condensed milk not evaporated milk14 oz.)
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds toasted

Instructions

  • Heat oven to 350°F. Grease 13x9x2-inch baking pan
  • Beat butter, powdered sugar and salt in large bowl until fluffy. .
  • Add flour; stir until well blended.
  • With floured hands, press evenly into prepared pan
  • Bake 20 minutes or until lightly browned.
  • Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.
  • Remove from heat; stir in almond extract.
  • Spread evenly over baked shortbread.
  • Sprinkle with almonds; press down firmly.
  • Cool
  • Refrigerate 3 hours or until firm.
  • Cut into bars. Store covered at room temperature.
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Course; Cupcakes-Brownies

Special dark chocolate chip scones 

Special dark chocolate chip scones 

Couverts24 scones
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Ingredients

  • 3¼ cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips 12-oz. pkg.
  • 1/2 cup chopped nuts optional
  • 2 cups chilled whipping cream
  • 2 tablespoons butter melted
  • Additional sugar

Instructions

  • Heat oven to 375 F. Lightly grease 2 baking sheets.
  • Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl.
  • Stir in chocolate chips and nuts, if desired.
  • Stir whipping cream into flour mixture, stirring just until ingredients are moistened.
  • Turn mixture out onto lightly floured surface.
  • Knead gently until soft dough forms (about 2 minutes).
  • Pat dough into 4-1/2 x 16-inch rectangle about 1-1/4 inches high.
  • Divide rectangle into 12 smaller rectangles each measuring 1-1/2 by 4 inches.
  • Cut each rectangle diagonally, forming a total of 24 triangles.*
  • Transfer triangles to prepared baking sheets, spacing 2 inches apart.
  • Brush with melted butter and sprinkle with additional sugar. 5.
  • Bake 15 to 20 minutes or until lightly browned.
  • Serve warm, sprinkled with powdered sugar, if desired. 24 scones.

Notes & Wine Advice

Rectangles can also be cut crosswise into smaller rectangles about 1-1/2 by 2 inches.
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Course; Bread / Breakfast / Chocolate

Classic Pumpkin Bread with Peanut Butter Chips

Classic Pumpkin Bread with Peanut Butter Chips

A moist and flavorful pumpkin bread filled with rich peanut butter chips, crunchy nuts, and optional raisins. Perfect for a cozy treat!
Couverts3 loaves
Preparation 15 minutes
Preparation time:1 hour
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Equipment

  • 3 loaf pans (8 ½ x 4 ½ x 2 ½ inches)
  • Mixing bowls
  • Whisk
  • Measuring cups
  • wooden pick
  • Wire racks

Ingredients

  • 3 ½ cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 can 15 oz canned pumpkin
  • 1 cup vegetable oil
  • â…” cup water
  • 4 eggs
  • 3 cups REESE’S Peanut Butter Chips 10 oz package
  • 1 cup chopped nuts
  • 1 cup raisins optional

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease and flour three loaf pans.
  • In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  • Set aside.
  • In another large bowl, mix the pumpkin, vegetable oil, water, and eggs until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until fully blended.
  • Fold in the peanut butter chips, chopped nuts, and raisins if using.
  • Evenly divide the batter among the three prepared loaf pans.
  • Bake for 55-65 minutes or until a wooden pick inserted in the center comes out clean.
  • Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy warm with a spread of butter or a drizzle of honey for extra indulgence.
Wine Advice:
Pair with a sweet Riesling or a spiced mulled wine for a cozy fall treat.

Nutrition values

Calories: 320 kcal | koolhydraten: 45 g | Eiwitten: 6 g | Vet: 15 g | Suiker: 28 g
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Course; Bread / Cake / Dessert
Cuisine; American

Cinnamon Chip Muffins

Cinnamon Chip Muffins

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Ingredients

  • 2 cups all-purpose biscuit baking mix
  • 1/3 cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg slightly beaten
  • 1 cup HERSHEY’S Cinnamon Chips
  • 2/3 cup milk

Instructions

  • Heat oven to 400°F. Grease or paperline 12 muffin cups (2-1/2-inches in diameter).
  • Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened.
  • Divide batter evenly into prepared muffin cups. 3.
  • Bake 15 to 18 minutes or just until browned.
  • Cool slightly; remove from pan. 12 muffins
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Course; Cake / Chocolate / Cupcakes-Brownies

Chocolate-Filled Breakfast Crescents

Chocolate-Filled Breakfast Crescents

Couverts16 crescents.
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Ingredients

  • 2 cans refrigerated quick crescent dinner rolls (8 oz. each)
  • 3 tablespoons butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/4 cup HERSHEY’S Cocoa
  • 3 tablespoons finely chopped pecans
  • Chocolate glaze

Instructions

  • Heat oven to 375°F. Separate crescent dough into 16 triangles.
  • Beat butter in small bowl until creamy.
  • Gradually add powdered sugar, beating until well blended.
  • Beat in milk and vanilla.
  • Add cocoa; beat well.
  • Stir in pecans.
  • Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges.
  • Roll up; start at shortest side of triangle and roll to opposite point.
  • Press all edges to seal completely.
  • Place point side down on ungreased cookie sheet; curve slightly to form crescents.
  • Bake 12 to 15 minutes or until golden brown.
  • Remove from cookie sheet to wire rack.
  • Cool to room temperature.
  • Drizzle CHOCOLATE GLAZE over top of crescents. 16 crescents.
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Course; Bread / Breakfast / Chocolate

Chocolate Quicky Sticky Bread

Chocolate Quicky Sticky Bread

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Ingredients

  • 2 loaves frozen bread dough (16-oz. each)
  • 3/4 cup granulated sugar
  • 1 tablespoon HERSHEY’S Cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, melted and divided
  • 1/2 cup packed light brown sugar
  • 1/4 cup water
  • HERSHEY’S MINI KISSES Brand Milk Chocolates

Instructions

  • Thaw loaves as directed on package; let rise until doubled.
  • Stir together granulated sugar, cocoa and cinnamon.
  • Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
  • Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
  • Pour mixture into 12-cup fluted tube pan.
  • Heat oven to 350°F.
  • Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball.
  • Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
  • Place balls in prepared pan.
  • Bake 45 to 50 minutes or until golden brown.
  • Cool 20 minutes in pan; invert onto serving plate.
  • Cool until lukewarm. 12 servings.
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Course; Bread / Chocolate

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Couverts18
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup mashed ripe banana 2 to 3 medium
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • 1/2 cup chopped walnuts

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 9×5-inch loaf pan.
  • Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer.
  • Stir in small chocolate chips and walnuts.
  • Pour batter into prepared pan.
  • Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely on wire rack. 1 loaf (18 servings)

Notes & Wine Advice

VARIATION: HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
may be substituted for small chocolate chips.
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Course; Cake / Chocolate

Perfectly chocolate

Perfectly chocolate

Hot Cocoa
Couverts1
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons sugar
  • 3 teaspoons HERSHEY’S Cocoa
  • Dash salt
  • 1 cup milk
  • 1/4 teaspoon vanilla extract

Instructions

  • Mix sugar, cocoa and salt in large mug.
  • Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot.
  • Gradually add hot milk to cocoa mixture in mug, stirring until well blended.
  • Stir in vanilla. 1 serving.

Notes & Wine Advice

VARIATIONS:
Rich and Adult: Increase cocoa to 2 tablespoons; follow recipe above.
Lower Fat: Use nonfat milk; follow recipe above.
Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in
vanilla and sugar substitute with sweetening equivalence of 2 tablespoons sugar.
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Course; Chocolate / Hot drinks

Cranberry Chicken Salad

Cranberry Chicken Salad

The unique flavors in this dish combine to make dinner delicious.
Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast sliced into strips
  • 4 cups fresh baby spinach
  • ½ cup dried cranberries
  • ¼ cup walnuts crushed
  • 1/8 cup feta cheese crumbled

Instructions

  • Heat the oil in a skillet over medium heat.
  • Cook the chicken until the meat is no longer pink.
  • Remove from heat and set aside.
  • Spread the spinach over a plate.
  • Distribute the cranberries and walnuts evenly.
  • Add the chicken and top with the feta

Notes & Wine Advice

Serving Suggestion:
Serve with a sourdough roll.
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Course; Chicken / Fruit / Salad