Daily Independent (Ashland, KY)

December 12, 2012

Lee Ward: Hershey's offers recipes for holiday goodness: 12/11/12

Lee Ward
The Independent

ASHLAND — Our most recent edition of Independent...The Magazine contained an interesting story about Soc Clay’s new cookbook but omitted contact information.

To order a cookbook, visit socclay.com.

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Hershey’s never forgets its loyal fans and, when it comes to chocolate, I am a fan.

The company has launched Cookie Headquarters, a virtual helpline to provide expert baking advice to consumers who are baking in their home kitchen.

At HersheysKitchens.com and at the @HersheysKisses Twitter handle, consumers will have exclusive access to a team of baking experts ready to answer the toughest baking questions, from troubleshooting cookie consistency to perfecting flaky pie crust. The experts will be available every day from 9 a.m. to 9 p.m. and weekends from 10 a.m. to 6 p.m.

Hershey’s also has a few good recipes to share ghat will be excellent additions to your holiday lineup of baked treats.

PEANUT BUTTER

 BLOSSOMS

48 Hershey’s® Kisses® Brand Milk Chocolates

1⁄2 cup shortening

3⁄4 cup Reese’s® Creamy Peanut Butter

1⁄3 cup granulated sugar

1⁄3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

11⁄2 cups all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoons salt

Granulated sugar

Heat oven to 375°F. Remove wrappers from kisses.

Beat shortening and peanut butter in large bowl until well blended. Add 1⁄3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack.

Cool completely.

HERSHEY’S®

 CHOCOLATE CHIP

COOKIES

21⁄4 cups all-purpose flour

1⁄3 cup Hershey’s® Cocoa

1 teaspoon baking soda

1⁄2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

3⁄4 cup granulated sugar

3⁄4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Hershey’s® Special Dark ® Chocolate Chips or Hershey’s® Semi-Sweet Chocolate Chips

1 cup chopped nuts (optional)

Heat oven to 375°F.

Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well.

Gradually add flour mixture, beating well. Stir in chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

SANTA HAT TOPPED RED VELVET CUPCAKES

1⁄2 cup (1 stick) butter or margarine, softened

11⁄2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup buttermilk or sour milk*

2 tablespoon (one 1-oz. bottle) red food color

2 cups all-purpose flour

1⁄3 cup Hershey’s® Cocoa

1 teaspoon salt

11⁄2 tsp baking soda

1 tablespoon white vinegar

1 to 2 cans (about 16-oz. each) ready-to-spread vanilla frosting or  favorite homemade frosting

Red and green colored sugars

28 Hershey’s® Kisses® Brand Candy Cane Mint Candies or Hershey's® Kisses® Brand Milk Chocolates

Heat oven to 350°F. Line muffin cups (21⁄2 inches in diameter) with paper or foil baking cups.

Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Fill muffin cups about 1⁄2 full with batter.

Bake about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.

Set aside about 3⁄4 cup frosting; frost cupcakes with remaining frosting. Generously sprinkle tops of frosted cupcakes with green or red colored sugars. Remove wrappers from candies. Place reserved frosting in heavy duty (freezer) resealable food storage bag. Cut off one corner of bag about 1⁄4 inch from point. Squeeze quarter-sized dollop of frosting onto top of cupcake; push candy into center of dollop so that frosting comes up around bottom edge of candy piece forming the “fur” cuff of Santa’s hat.

Place small dab of frosting on tip of candy piece to finish hat. Cool completely.

*For sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

ALL-AMERICAN HEATH® BROWNIES

1⁄3 cup butter or margarine

3 sections (1⁄2-oz. each) Hershey’s® Unsweetened Chocolate Baking Bar

1 cup sugar

2 eggs

1 teaspoons vanilla extract

1 cup all-purpose flour

1⁄2 teaspoon baking powder

1⁄4 teaspoon salt

11⁄3 cups (8-oz. pkg.) Heath® Milk Chocolate Toffee Bits

Heat oven to 350 degrees. Grease bottom of 8-inch square baking pan.

 Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla.

Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.

Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; cut into squares.

HERSHEY’S® HUGS® SUGAR AND SPICE BLOSSOMS

48 Hershey’s® Hugs® Brand Candies

1⁄2 cup (1 stick) butter or margarine, softened

1⁄2 cup granulated sugar

1⁄2 cup packed light brown sugar

1 egg

11⁄2 teaspoon vanilla extract

2 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cloves

1⁄4 teaspoon ground ginger

1⁄4 teaspoon salt

1 tablespoon milk

11⁄3 cups (8-oz. pkg.) Heath® Bits O’Brickle® Toffee Bits

Additional granulated sugar

 Heat oven to 350 degrees. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from candies.

Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda, cinnamon, cloves, ginger and salt; add alternately with milk to butter mixture, beating until well blended. Stir in toffee bits. Shape dough into 1-inch balls. Roll in granulated sugar; place on prepared cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven. Cool 1 minute; press one candy into center of each cookie. Remove from cookie sheet to wire rack; cool completely.

PEANUT BUTTER CUP SPRINKLED BROWNIES

1⁄2 cup (1 stick) butter or margarine

21⁄4 cups sugar, divided

3⁄4 cup Hershey’s® cocoa

4 eggs, beaten

2 teaspoon vanilla extract

3⁄4 cup all-purpose flour

1⁄2 teaspoon salt

1⁄4 teaspoon baking soda

1 1⁄3 cups (8-oz. pkg.) Reese’s® Minis, divided

1 cup Reese’s® Creamy Peanut Butter

Heat oven to 350 degrees. Grease 13x9x2-inch baking pan.

Melt butter in medium saucepan over low heat. Add 2 cups sugar and cocoa; stir to blend. Remove from heat. Stir in eggs and vanilla. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in 2⁄3 cup Reese’s® Minis; spread mixture in prepared pan.

Combine Reese’s® Creamy Peanut Butter and remaining ¼ cup sugar in microwave-safe bowl.

Microwave at high (100 percent) 1 minute or until fluid. Drop by tablespoons onto chocolate batter. Swirl with metal spatula or knife for marbled effect.

Bake 25 to 30 minutes or until brownie starts to pull from edges of pan and is set.

Cool 45 minutes; sprinkle remaining 2⁄3 cup Reese’s® Minis over surface, pressing in slightly.

Cool completely in pan on wire rack. Cut into squares or triangles.

While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to lward@dailyindependent.com.