SpEcIaL DaRk ChOcOlAtE ChIp ScOnEs

Ingredients:

• 3-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
• 1/2 cup chopped nuts(optional)
• 2 cups chilled whipping cream
• 2 tablespoons butter, melted
• Additional sugar
• Powdered sugar(optional)

Directions:

1. Heat oven to 375 F. Lightly grease 2 baking sheets.



2. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.



3. Stir whipping cream into flour mixture, stirring just until ingredients are moistened.



4. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 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.

RiCh ChOcOlAtE HoLiDaY CuPs

Ingredients:

• 1/2 cup (1 stick) butter or margarine, softened
• 1 package (3 oz.) cream cheese, softened
• 1/3 cup sugar
• 3/4 cup flour
• 1/4 cup HERSHEY'S Cocoa
• CHOCOLATE FILLING(recipe follows)
• VANILLA GLAZE(recipe follows)
• 6 maraschino cherries, each cut into 4 strips

Directions:

1. Beat butter and cream cheese in large bowl on medium speed until well blended. Beat in sugar until creamy. Beat in flour and cocoa until well blended. Cover and refrigerate about 2 hours or until easy to shape.

2. Heat oven to 350°. Grease 24 miniature muffin cups (1-3/4x1 inch). Shape dough into 24 balls. Press each ball into bottom and side of muffin cup. Divide CHOCOLATE FILLING evenly among each.

3. Bake 16 to 18 minutes or until set. Cool about 20 minutes; remove from pan. Cool completely. Drizzle VANILLA GLAZE over tops; garnish each with piece of maraschino cherry. 24 cups.

CHOCOLATE FILLING

1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup sugar
1-1/2 teaspoons vanilla extract
1 egg

Stir together cocoa and butter in small bowl; stir in remaining ingredients.

VANILLA GLAZE: Stir together 1/2 cup powdered sugar, 1-1/2 to 2 teaspoons milk and 1/8 teaspoon vanilla extract until thin enough to drizzle.

ChOcOlAtE MiLk ShAkE

Ingredients:

3 cups Cold milk
1 small pkg. Chocolate pudding mix
1 1/2 cup Vanilla ice cream

Directions:

Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. Let stand a few minutes. Mixture will thicken as it stands. Thin with additional milk, if needed.

Make this a low fat shake by using skim milk, sugar free pudding mix, and ice milk or frozen yogurt.

HoT ChOcOlAtE AlMoNd DrInK

Ingredients:

6 ounces good-quality bittersweet or semisweet chocolate, chopped
1 teaspoon unsweetened cocoa, plus more for garnish
2 cups almond milk
1 teaspoon vanilla extract
***Chocolate-Covered Almonds***
1/2 cup almonds, roasted
2 ounces bittersweet or semisweet chocolate, chopped.

Directions:

Place the chocolate and cocoa in a mixing bowl. Bring almond milk to a boil in a saucepan. Pour over chocolate and cocoa and whisk well to melt and make frothy. Stir in vanilla. If available, use a hand blender or hand mixer to make it even more frothy on top. Pour into mugs and serve immediately. Dust with cocoa to garnish and serve with Chocolate-Covered Almonds.

For Chocolate-Covered Almonds: Place a metal bowl of chocolate on top of one inch of water in a small saucepan. Bring water to a low simmer; stir chocolate until melted. Remove pan from heat. Working quickly, dip half of each almond in melted chocolate. Let dry on waxed paper, and serve.

This recipe for Almond Hot Chocolate serves/makes 4

PaTrIOtIc CoCoA CuPcAkEs

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• VANILLA FROSTING(recipe follows)
• Cake stars OR blue and red decorating icing (in tube)

Directions:

1. Heat oven to 350°F. Grease and flour muffin cups (2-1/2 inches in diameter) or line with paper bake cups.

2. Combine dry ingredients in large bowl. Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. To make chocolate stars for garnish, if desired, cut several cupcakes into 1/2- inch slices; cut out star shapes from cake slices. Frost remaining cupcakes. Garnish with chocolate stars or with red and blue decorating icing. About 30 cupcakes.

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

VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.

FuDgEy PeAnUt BuTtEr ChIp MuFfInS

Ingredients:

• 1/2 cup applesauce
• 1/2 cup quick-cooking rolled oats
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon(optional)
• 1 cup REESE'S Peanut Butter Chips
• Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together applesauce and oats in small bowl; set aside. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until well blended. Add applesauce mixture; blend well. Stir together flour, cocoa, baking soda and cinnamon, if desired. Add to butter mixture, blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full with batter.

3. Bake 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm. 12 to 15 muffins.

VARIATION:

FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips. Add 1 cup HERSHEY'S Semi-Sweet Chocolate Chips.

CoCoA GiNgEr SpIcE MuFfInS

Ingredients:

• 2-1/2 cups all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup hot water
• 1 cup molasses
• 1/2 cup packed brown sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup butter, melted
• 2 eggs, slightly beaten
• 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; set aside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, melted butter and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill muffin cups about 2/3 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.

Makes 2 dozen muffins.

ChOcOlAtE QuIcKiE StIcKiEs

Ingredients:

• 8 tablespoons (1 stick) butter or margarine, divided
• 3/4 cup packed light brown sugar
• 4 tablespoons HERSHEY'S Cocoa, divided
• 5 teaspoons water
• 1 teaspoon vanilla extract
• 1/2 cup coarsely chopped nuts(optional)
• 2 cans (8 oz. each) refrigerated quick crescent dinner rolls
• 2 tablespoons granulated sugar

Directions:

1. Heat oven to 350°F.

2. Melt 6 tablespoons butter in small saucepan over low heat; add brown sugar, 3 tablespoons cocoa and water. Cook over medium heat, stirring constantly, just until mixture comes to boil. Remove from heat; stir in vanilla. Spoon about 1 teaspoonful chocolate mixture into each of 48 small muffin cups (1-3/4-inches in diameter). Sprinkle 1/2 teaspoon nuts, if desired, into each cup; set aside.

3. Unroll dough; separate into 8 rectangles; firmly press perforations to seal. Melt remaining 2 tablespoons butter; brush over rectangles. Stir together granulated sugar and remaining 1 tablespoon cocoa; sprinkle over all rectangles. Starting at longer side, roll up each rectangle; pinch seams to seal. Cut each roll into 6 equal pieces. Press gently into prepared pans, cut-side down.

4. Bake 11 to 13 minutes or until light brown. Remove from oven; cool 30 seconds. Invert onto cookie sheet. Let stand 1 minute; remove pans. Serve warm or cool completely. 4 dozen small rolls.

NOTE: Rolls can be baked in two 8-inch round baking pans. Heat oven to 350°F. Cook chocolate mixture as directed; place half in each pan. Prepare rolls as directed; place 24 pieces, cut-side down, in each pan. Bake 20 to 22 minutes. Cool and remove from pans, as directed above.

ChOcOlAtE DeSsErT WaFfLeS

Ingredients:

• 1/2 cup HERSHEY'S Cocoa
• 1/4 cup (1/2 stick) butter or margarine, melted
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk or sour milk*
• 1/2 cup chopped nuts(optional)
• HOT FUDGE SAUCE(recipe follows)
• STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)

Directions:

1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.

2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.

* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.

HOT FUDGE SAUCE

3/4 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE

3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 teaspoon maple flavor
1/2 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.