Tag Archives: Hershey Classic Recipe Cookbook

Baking Flashback

17 Dec ghiradelli chocolate truffles

Last week I started my annual holiday baking that I give as gifts. Last year I shared it all with you, and while I will  be doing posts on all new baking again this year, there are a few items that are repeats. So here’s what I’ve made this year that was made last year. I hope you enjoy these baking favorites and share with your own family and friends! Merry Christmas!

  1. THREE GREAT TASTES BLONDE BROWNIES
    Chocolate, White and Peanut Butter Chips in these yummy blonde brownies!
  2. CHOCOLATE TRUFFLES
    Rolled in Cocoa, Toffee Bits, Peppermint Bark
  3. PUMPKIN SPICE COOKIES
    Not the cookie cutter version
Three Great Tastes Blonde Brownies

Three Great Tastes Blonde Brownies fresh from the oven!

ghiradelli chocolate truffles

Chocolate Truffles ready for consuming!

Chocolate Thumbprint Cookies Redux

5 Apr

Remember when I made the Hershey Chocolate Thumbprint cookies during my Christmas baking spree? Well I decided to make them again, this time to take with me on my trip to Fresno, CA for Grand Assembly (GA) for California Rainbow For Girls (CRFG). I hadn’t attended GA since 2008, as life just kept getting in the way. I was in France in 2009, then I was working shows in Los Angeles, and while I am in a show this year, I was able to sneak away for 36 hours in order to attend my 10 year reunion with my fellow Whimsically Wacky Walruses. My year as a Grand Officer is a highlight of my life. I met so many amazing people, traveled all around the state and to Pennsylvania. As I’ve said before, Rainbow changed my life, and the ladies I served with are still among my close friends, and while many of us hadn’t seen each other in at least five years (some it had been a full 10!) it was like we hadn’t missed a beat.

Most of the 52 of us made it to our 10 Year Reunion Dinner. Still fabulous after 10 years!

Most of the 52 of us made it to our 10 Year Reunion Dinner. Still fabulous after 10 years!

Because I can’t go anywhere these days without making something (and for Rainbow events if I don’t show up with cookies from me and/or my dad hearts sink a little), I decided to make my Chocolate Thumbprint Cookies from my Hershey cookbook. Since it’s Rainbow that got me to start collecting Hershey stuff it was only fitting I bring cookies with Hershey kisses on them! This time though I wanted to try something a little different, and while at first it seemed my blondness had struck me down, it became a happy accident for a delicious new cookie! Instead of rolling the cookies in nuts I thought I would roll them in toffee bits.

Chocolate Thumbprint Cookies With Toffee Bits ready for the oven! Little did I realize what would happen next....

Chocolate Thumbprint Cookies With Toffee Bits ready for the oven! Little did I realize what would happen next….

And the toffee bits melted....

And the toffee bits melted….

Filled with Vanilla frosting and waiting for the Hershey Kiss to be pressed in.

Filled with Vanilla frosting and waiting for the Hershey Kiss to be pressed in.

Welllll, I sort of forgot that the toffee bits would melt (which they did), so for about half an hour while they cooled and I continued making more cookies sans toffee bits, I was disheartened that my idea didn’t work. Once I put my final batch of cookies in the oven I decided to try one. Oh. My. God. I had my roommate Janelle try one too and we were both very satisfied. So delicious there are no words to describe it. I gave one to my boss at work (who is a foodie) as well as my parents when I went home that Friday night. We were all in agreement, I had a new cookie that was oh so good. Yay for happy accidents! Will have to make an entire batch that way now! Enjoy!

Chocolate Thumbprint Cookies With Toffee Bits on the right and regular on the left.

Chocolate Thumbprint Cookies With Toffee Bits on the right and regular on the left.

Chocolate Thumbprint Cookies

21 Jan

I LOVE chocolate. I have always loved chocolate and I always will love chocolate. So when I was appointed as Grand Representative to Ohio & Pennsylvania in the California Rainbow for Girls (a state office in a service organization for girls) and was told that I’d be collecting Hershey products, well that was just the cherry on top of this amazing honor. During the year I served I received a number of Hershey products, including a couple of cookbooks. I already wrote about the amazing Three Great Tastes Blondie Brownies from the Hershey’s Classic Recipe Cookbook, now I’m going to tell you about the just as amazing and delicious Chocolate Thumbprint Cookies. I did decide NOT to roll these in nuts like the recipe calls for, and I drizzled the vanilla filling over the cookies in addition to putting in the thumbprint. There are many, many versions of thumbprint cookies. They are usually a shortbread cookie with either chocolate or a fruit filling pressed in the middle. But these are for the ultimate chocolate lover, aka-me. I hope you enjoy them as much as I did!

Chocolate Thumbprint Cookie Ingredients from L-R: Salt, White Sugar, Dark Chocolate Kisses, Egg, Butter, Hershey Cocoa, Vanilla Extract, Flour, Milk, Powdered Sugar

Chocolate Thumbprint Cookie Ingredients from L-R: Salt, White Sugar, Dark Chocolate Kisses, Egg, Butter, Hershey Cocoa, Vanilla Extract, Flour, Milk, Powdered Sugar

CHOCOLATE THUMBPRINT COOKIES (about 3 dozen cookies)

  • 1/2 Cup Butter or Margarine
  • 2/3 Cup White Sugar
  • 1 Egg, Separated
  • 2 Tbsp Milk
  • 1 Tsp Vanilla Extract
  • 1 Cup Flour
  • 1/3 cup Hershey’s Cocoa Powder
  • 1/4 Tsp Salt
  • 26 Hershey’s Kisses (any variety, I used dark chocolate kisses)

VANILLA FILLING

  • 1/2 Cup Powdered Sugar
  • 1 Tbsp Butter or Margarine
  • 2 Tsp Milk
  • 1/4 Tsp Vanilla Extract

NOTE: You must refrigerate your dough for at least an hour before baking, so don’t turn your oven on right away. I made the dough on a Sunday night and then made the cookies later in the week.

In your stand mixer (or large bowl if using a hand mixer), beat together your butter and sugar. Add in your egg yolk, milk and vanilla until the mixture is fluffy. To separate your egg, grab 2 small bowls and crack your egg on a flat surface (you’ll get a more even crack versus cracking on the side of the bowl). Don’t open the egg like you normally would, instead when you finish cracking with your nails, make sure you upend the egg so it’s vertical in your hand. This allows the egg white to fall into one bowl while the yolk stays in one half of the egg-shell. Move your egg yolk back and forth between the two egg-shell halves until all the egg white has fallen out. (If you would like to roll your cookies in nuts then set this aside to brush the cookies with later.)

Butter and sugar mixed together.

Butter and sugar mixed together.

In a separate bowl mix your dry ingredients together: flour, cocoa and salt. Put your stand mixer on its lowest setting and add the dry ingredients in slowly. (If you have your shield make sure you put it on.) Once it’s all blended together, lay out a piece of plastic wrap and put your dough in a large lump and wrap it up. Refrigerate for at least an hour before baking. It’s okay to refrigerate longer.

Dry Ingredients ready

Dry Ingredients ready

All the ingredients are mixed together and ready for the fridge.

All the ingredients are mixed together and ready for the fridge.

When you’re ready to bake, take out your dough and preheat your oven to 350 degrees. Shape your dough into 1 inch balls and place on your cookie sheet. (If you decide to roll in the nuts, beat your egg white slightly and then dip each cookie ball in the egg white then roll in the nuts.) Before placing cookie sheet into the oven, place your thumb into each cookie making a small depression. Bake the cookies for 10 to 12 minutes. I start at 10 minutes and if they need another minute or two then I keep going.

Chocolate Thumbprint Cookie Dough after spending time in the refrigerator.

Chocolate Thumbprint Cookie Dough after spending time in the refrigerator.

Almost ready for the oven! Just have to press my thumb in next.

Almost ready for the oven! Just have to press my thumb in next.

Hershey's Dark Chocolate Kisses ready for the warm cookies.

Hershey’s Dark Chocolate Kisses ready for the warm cookies.

While your first set of cookies are baking, make your vanilla filling. Combine all ingredients in a small bowl and beat until smooth with a hand mixer or a whisk. Next unwrap your chocolate kisses (at least enough for the first round of cookies). When the cookies come out let cool for a few minutes on a wire rack. Be sure to place a paper towel underneath to catch any of the filling that may spill over. Start rolling more cookies while the first batch cools, just be sure to only let the warm cookies cool no more than 5 minutes. Take a spoon and put about 1/4 of a teaspoon into each cookie, then gently press a kiss into each one as well. The vanilla filling will probably spill over, and this is why I decided to drizzle more filling over all the cookies. Repeat for all cookies.

Vanilla filling ready for the cookies.

Vanilla filling ready for the cookies.

These cookies stay soft and chewy and are absolutely delicious! One cookie won’t kill you, I promise. After I put some into each person’s Christmas tin, there were two left over just for me, and I savored each and every bite. Hope you enjoy them too!

Chocolate Thumbprint Cookies. Yum!

Chocolate Thumbprint Cookies. Yum!

Three Great Tastes Blonde Brownies

18 Jan

Remember when I said I have multiple Hershey cookbooks? Well this recipe is from Hershey Classic Recipes, and my roommate and I have decided I need to make them again as we are still talking about them (and keep in mind I made these over a month ago!). The recipe said it would make 72, which is one reason why I chose it (I wanted to make sure everyone got some!), but sadly it only made about 42. Maybe they cut theirs really small? Oh well, I love brownies and every year I’ve baked for the holidays I always include a brownie recipe, but I think I’ve found my winner with this one. With three different kinds of chips, milk chocolate, white chocolate and peanut butter, my tastes buds were in heaven. And while the drizzling of the chocolate was a little difficult (and messy) at first, I soon got the hang of it. Even the edges were good!

Three Tastes Blondie Brownie Ingredients L-R: Butter, Vanilla, Flour, Light Brown Sugar, Peanut Butter Chips, Eggs, White Chocolate Chips, Salt, Milk Chocolate Chips

Three Tastes Blondie Brownie Ingredients L-R: Butter, Vanilla, Flour, Light Brown Sugar, Peanut Butter Chips, Eggs, White Chocolate Chips, Salt, Milk Chocolate Chips

THREE GREAT TASTES BLONDE BROWNIES (makes about 42)

Brownies:

  • 2 Cups Packed Light Brown Sugar
  • 1 Cup (2 sticks) Butter or Margarine, melted
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 2 Cups Flour
  • 1 Tsp Salt
  • 2/3 Cup of each: Hershey Semi-Sweet Chocolate Chips, Reese’s Peanut Butter Chips, Hershey’s White Chips

Chocolate Drizzle:

  • 1/4 Cup Hershey’s Semi-Sweet Chocolate Chips
  • 1/4 Tsp Shortening (NOT butter or oil)

Pre-heat the oven to 350 degrees. In a small microwave safe bowl melt your butter. In your stand mixer (or large bowl if using a hand mixer) mix together the sugar and melted butter. Add in the eggs and vanilla until the mixture is smooth. Slowly add in your flour (use your shield for your stand mixer if you have it!) and toss in your salt until the mixture is completely blended. Add all your chips and mix.

Adding in the eggs and vanilla to the already mixed butter and brown sugar

Adding in the eggs and vanilla to the already mixed butter and brown sugar

Nice and smooth! Flour and salt will be next.

Nice and smooth! Flour and salt will be next.

Take out a 15 1/2″ x 10 1/2″ x 1″ jelly roll pan and grease. I use the “flour” baking spray. If you like thicker brownies and don’t need as many then you can use a deeper brownie pan. I ended up using two pans as I had more batter than would fit in the pan I had. Spread your batter in your greased pan(s). Once the oven is ready, bake for 25 to 30 minutes. Test doneness with a toothpick. Stick in the middle of the brownies and it should come out clean. If there’s still batter on it bake a 2-3 more minutes.

Brownies in the oven!

Brownies in the oven!

Fresh from the oven!

Fresh from the oven!

When the brownies have about 5 minutes left in the oven, make the chocolate drizzle. In a microwave safe bowl combine the chocolate chips and shortening and microwave on high for about one to two minutes, checking them after about a minute. Remove and stir the chocolate until mixture is completely smooth.

Once the brownies are done and starting to cool, take a fork and drizzle the melted chocolate randomly over the brownies. It might take a few times to get it to drizzle the way you want it to, but don’t stress, you’ll get it. And remember, it’s just melted chocolate and unless you’re trying to make a picture, the chocolate is just for fun. Cut the brownies to a size you want and enjoy!

All ready for consumption! They look yummy!

All ready for consumption! They look yummy!

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