milk

Cinnamon Chip Muffins

Cinnamon Chip Muffins

Deel op Facebook Print Recipe

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.
Deel op Facebook Print Recipe

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