recipes

Almond Fudge Topped Shortbread

Almond Fudge Topped Shortbread

about 24 to 36 bars.
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Ingrediënten

  • 1 cup butter or margarine softened
  • ½ cup powdered sugar
  • ¼ 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.)
  • ½ teaspoon almond extract
  • ½ cup sliced almonds toasted

Instructies

  • 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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Recipe Category Cupcakes-Brownies

Special dark chocolate chip scones 

Special Dark Chocolate Chip Scones on a rustic wooden platter, featuring golden-brown scones with a crumbly texture and rich dark chocolate chips. Lightly dusted with powdered sugar, set on a wooden table with a cup of coffee and a bowl of extra dark chocolate chips in the softly blurred background.

Special dark chocolate chip scones 

Portions:24 scones
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Ingrediënten

  • 3¼ cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips 12-oz. pkg.
  • ½ cup chopped nuts optional
  • 2 cups chilled whipping cream
  • 2 tablespoons butter melted
  • Additional sugar

Instructies

  • 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 / Tips / Wine Advice:

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

Classic Pumpkin Bread with Peanut Butter Chips

Classic Pumpkin Bread with Peanut Butter Chips on a rustic wooden platter, featuring golden-brown, moist bread generously studded with peanut butter chips. A few slices are cut to reveal the soft, spiced interior, set on a wooden table with a cup of coffee and a bowl of extra peanut butter chips in the softly blurred background.

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!
Portions:3 loaves
Preparation Time: 15 minuten
Cooking Time:1 uur
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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

Ingrediënten

  • 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
  • ⅔ cup water
  • 4 eggs
  • 3 cups REESE’S Peanut Butter Chips 10 oz package
  • 1 cup chopped nuts
  • 1 cup raisins optional

Instructies

  • 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 / Tips / 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.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 15 g | Fiber: 2 g | Sugar: 28 g | Salt: 0.8 g
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Recipe Category Bread / Cake / Dessert
Country American
Holliday: Halloween
Season: Autumn / Winter

Cinnamon Chip Muffins

Cinnamon Chip Muffins on a rustic wooden platter, featuring golden-brown, fluffy muffins generously studded with sweet cinnamon chips. A few muffins are broken open to reveal the warm, spiced interior, set on a wooden table with a cup of coffee and a bowl of extra cinnamon chips in the softly blurred background.

Cinnamon Chip Muffins

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Ingrediënten

  • 2 cups all-purpose biscuit baking mix
  • ⅓ cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg slightly beaten
  • 1 cup HERSHEY’S Cinnamon Chips
  • ⅔ cup milk

Instructies

  • 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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Recipe Category Cake / Chocolate / Cupcakes-Brownies

Chocolate glaze

Glossy chocolate glaze being poured over a freshly baked cake, cascading in thick ribbons. The cake sits on a rustic wooden table with a small bowl of extra glaze and a cup of coffee in the softly blurred background.

Chocolate glaze

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Ingrediënten

  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY’S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Instructies

  • Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens.
  • Do not boil.
  • Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth.
  • Add additional water, 1/2 teaspoon at a time, until desired consistency.

Notes / Tips / Wine Advice:

makes about 3/4 cup glaze.
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Recipe Category Basic recipe

Chocolate-Filled Breakfast Crescents

Chocolate-Filled Breakfast Crescents on a rustic wooden platter, featuring golden, flaky crescent rolls with melted chocolate filling, lightly dusted with powdered sugar. Set on a wooden table with a cup of coffee and a bowl of chocolate sauce in the softly blurred background.

Chocolate-Filled Breakfast Crescents

Portions:16 crescents.
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Ingrediënten

  • 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
  • ¼ cup HERSHEY’S Cocoa
  • 3 tablespoons finely chopped pecans
  • Chocolate glaze

Instructies

  • 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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Recipe Category Bread / Breakfast / Chocolate

Chocolate Quicky Sticky Bread

Chocolate Quicky Sticky Bread

Chocolate Quicky Sticky Bread

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Ingrediënten

  • 2 loaves frozen bread dough (16-oz. each)
  • ¾ cup granulated sugar
  • 1 tablespoon HERSHEY’S Cocoa
  • 1 teaspoon ground cinnamon
  • ½ cup butter or margarine, melted and divided
  • ½ cup packed light brown sugar
  • ¼ cup water
  • HERSHEY’S MINI KISSES Brand Milk Chocolates

Instructies

  • 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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Recipe Category Bread / Chocolate

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread on a rustic wooden platter, featuring a freshly baked loaf with a golden-brown crust and a soft, moist interior with melted chocolate chips. Lightly dusted with powdered sugar, set on a wooden table with a cup of coffee and a dish of extra chocolate chips in the softly blurred background.

Chocolate Chip Banana Bread

Portions:18
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Ingrediënten

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mashed ripe banana 2 to 3 medium
  • ½ cup shortening
  • 2 eggs
  • 1 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • ½ cup chopped walnuts

Instructies

  • 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 / Tips / 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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Recipe Category Cake / Chocolate

Perfectly chocolate

A steaming cup of perfectly chocolate hot cocoa in a rustic ceramic mug, topped with a light dusting of cocoa powder. A cinnamon stick rests on the saucer, set on a wooden table with a bowl of cocoa powder and a piece of dark chocolate in the softly blurred background.

Perfectly chocolate

Hot Cocoa
Portions:1
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Ingrediënten

  • 2 tablespoons sugar
  • 3 teaspoons HERSHEY’S Cocoa
  • Dash salt
  • 1 cup milk
  • ¼ teaspoon vanilla extract

Instructies

  • 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 / Tips / 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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Recipe Category Chocolate / Hot drinks

Coq au Vin

Coq au Vin in a rustic ceramic bowl, featuring braised chicken slow-cooked in a rich red wine sauce with pearl onions, mushrooms, garlic, and bacon. Garnished with parsley, set on a wooden table with crusty French bread and a glass of red wine in the softly blurred background.

Coq au Vin

Don't let the fancy name fool you. This delectable French dish is simple in the slow cooker.
Portions:4
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Ingrediënten

  • 1 onion diced
  • 5 slices cooked bacon crumbled
  • ½ cup mushrooms diced
  • 1 tablespoon garlic minced
  • 1 teaspoon dried thyme
  • 2 pounds boneless chicken breasts whole
  • ⅓ cup red wine
  • 1 cup chicken broth
  • ¼ cup tomato paste

Instructies

  • In an oiled slow cooker insert, add the onion, bacon, mushrooms, garlic, thyme, and chicken.
  • Pour in the wine, broth, and tomato paste.
  • Cover and cook on low for seven hours.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve over your favorite pasta.
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Recipe Category Chicken / Crockpot / Main Dish
Country European / French
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