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Birthdays

Shacky Birthday Episode: 02

Clown Sundae

So, this is where the legit fun of cooking starts. This easy Clown Sundae recipe with sugar cone hats and Hershey’s Candies will make you look like a pro and help you take your regular ice cream sundae to the next level.

Prep Time: 5 Minutes

Skill Level: Beginner

Yield: 1 Sundae

All you will need is:

3 Sugar Cones 

Hershey’s Chocolate Shell Topping 

Reese’s Pieces Candy or Reese’s Mini Pieces Candy 

1 scoop Vanilla, Chocolate and Strawberry Ice Cream (each)

¼ cup Reese’s Pieces Candy or Reese’s Mini Pieces Candy 

Also see: Easy Delicious Butterscotch Haystacks Recipe

All you need to do is:

Place ¼ cup candies in a split sundae dish. 

Place scoops of vanilla ice cream, chocolate ice cream and strawberry ice cream next to each other in dish. 

Pour shell topping on one half of each of the scoops of ice cream. 

Place sugar cones on top of each scoop so that it looks like a hat. 

Use additional candies to make facial features for clowns.

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Shacky Birthday Episode: 01

All Hugs and Kisses Birthday Cake

Looking for a birthday tradition to start in the family? What could be better than homemade birthday cakes for your kiddos. This All Hugs and Kisses Cake is customizable to your champ’s interests and likings with the best recipe ever for a chocolate cake. So, go ahead and make this cake for the sweetest gift for your kid.

Prep Time: 45 Minutes

Yield: 12 Servings

Skill Level: Intermediate

All you will need is:

For Cake:

2 cups Sugar 

1-¾ cups All-Purpose Flour 

¾ cup Hershey’s Special Dark Cocoa 

1-½ teaspoons Baking Powder 

1-½ teaspoons Baking Soda 

1 teaspoon Salt 

2 Eggs 

1 cup Milk 

½ cup Vegetable Oil 

2 teaspoons Vanilla Extract 

1 cup Water Boiling 

Vanilla Buttercream Frosting 

1 bag Hershey’s Kisses Brand Milk Chocolates

1 bag Hershey’s Hugs Brand Milk Chocolates

Also see: Shacky Birthday Episode: 02 “Clown Sundae”

For Frosting:

⅓ cup butter or margarine, softened 

4 cups powdered sugar 

3 to 4 tablespoons milk 

1-1/2 teaspoons vanilla extract

All you need to do is:

For Cake:

Heat the oven to 375°F. 

Grease and flour two 9-inch round baking pans. 

Stir together in a bowl sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. 

Stir in boiling water and beat till the batter is thin.

Pour the batter into prepared pans. 

Bake 30 to 35 minutes for round pans until wooden pick inserted in center comes out clean. 

Cool 10 minutes and remove from pans to wire racks. Cool completely. 

Frost with Vanilla Buttercream Frosting. 

Remove the wrappers from chocolates and garnish on top and sides of cake. 

For Frosting:

Beat butter in large bowl until creamy. 

Gradually add about half of the powdered sugar, beating well. 

Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. 

Add additional milk, if necessary, until frosting is spreading consistency.

Buy Your Ingredients Here:

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Chocolate Dessert Recipe Ideas For Your Summer Parties!!

Hey Guys, as we know the summer months are a great opportunity to show off your party hosting skills and have fun gatherings with people you love. At Shack-OH-Merry, we have come up with a few fun chocolate dessert recipe ideas that will amaze your guests at your next event!

Recipe#1: Chocolate Dessert Cups

These pretty chocolate cups offer a great way to serve ice cream or mousse topped with fresh summer berries. Try blueberries with this great orange mousse.

Yield: 08 Servings
Skill Level: Beginner
Prep Time: 30 minutes

All you will need is:

a. For Cups:
04 Cups of Semisweet Chocolate Chips
08 Small Water Balloons

b. For Mousse:
08 ounces of White Baking Chips
04 tablespoons of Orange Juice
04 tablespoons of Water
1 ¼ cups of Heavy Whipping Cream
02 Egg Whites

All you need to do is:

a. For Cups:
In a double boiler, melt two cup of semisweet chocolate chips. Let cool for about 5 minutes.

Inflate the balloons to about 4 inches (10 cm) diameter; knot them up. Line a baking sheet with parchment paper.

Now dip a balloon in the melted chocolate holding it by the knot and dipping it halfway through. Place the balloon, knotted side up, on the baking sheet and hold it in place until it starts to get set. Repeat the
same with all the 8 balloons. Freeze for 5 minutes

Now melt the rest of the 2 cups of chips and repeat the coating procedure all over. Freeze for 10 minutes or until solid.

Snip a hole in the balloons to make them deflate and peel away from the cups carefully. Refrigerate until needed. Use the same day. Fill cups with ice cream, sorbet, mousse or fresh fruits such as mangoes or strawberries.

b. For Mousse:
Melt the White Chips in a double boiler with water and orange juice. Keep stirring gently until blended.Cool the mixture until it is no longer feels hot to touch.

Melt the White Chips in a double boiler with water and orange juice. Keep stirring gently until blended.Cool the mixture until it is no longer feels hot to touch.

Whip the cream until peaks are formed then fold the white chocolate mixture in the cream gently.

Then whip the egg whites in a separate bowl until peaks are formed then fold in the cream and chocolate mixture. Use a rubber spatula, be gentle and do not overdo it.

Divide the mousse in 8 portions and chill for at least 1 hour. Serve chilled in the chocolate cups prepared before. Garnish with chocolate sauce and mint leaf.

Then whip the egg whites in a separate bowl until peaks are formed then fold in the cream and
chocolate mixture. Use a rubber spatula, be gentle and do not overdo it.

Melt the White Chips in a double boiler with water and orange juice. Keep stirring gently until blended.
Cool the mixture until it is no longer feels hot to touch.

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Chocolate Dessert Recipe Ideas For Your Summer Parties 2!!

So Guys, we are back with another bang on easy and heavenly tasty recipe for your summer parties and gatherings.

Recipe: S’Mores on a Stick

Tired of same old ways of having S’Mores?? Let’s try these S’Mores Lollipops that really could not have been easier to make. These pops are just perfect for parties and they make for the sweetest homemade
gifts for the friends and family.

Yield: 06 Servings
Prep Time: 15 minutes
Skill Level: Beginner

All you need is:
12 Lollipop Sticks
12 large size Marshmallows
02 Hershey’s Milk Chocolate Bars (1.5 ounces each)
1 teaspoon of Shortenings (avoid using butter or oil)
¼ cup Graham Cracker Crumbs

What you need to do is:

Line a baking dish with parchment paper/wax paper. Break the chocolates into pieces.

Put the chocolate and the shortening in a microwave safe bowl and microwave at medium heat for 1 minute stirring every 15 seconds until the chocolate is melted and forms a smooth mixture.

If necessary heat for additional 10 seconds at a time stirring after every interval.

Dip about ½ of the marshmallow in the melted chocolate, one at a time, shaking off the excess.

Immediately sprinkle the chocolate portion with cracker crumbs or dip in the crumbs if you want a heavier coating.

Now, place the uncoated side of the marshmallow on the prepared baking sheet.

Put lollipop sticks in through the chocolate coated side of the mallow about halfway in. Repeat for the remaining marshmallows. Refrigerate for 5 minutes or until firm. Store in a dry place for up to 3 days.

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Easy Hershey’s Chocolate Pudding

Tired of making pudding off a box?? We have come up with the most amazing and easiest recipe for this all-time favorite comfort food. You just need Hershey’s rich Cocoa and a few basic ingredients. So let’s get started!!

Yield: 4-5 Servings
Skill Level: Beginner
Prep Time: 05-10 minutes

All you will need is:

¼ cup Hershey’s Cocoa
2/3 cup Sugar
2-¼ cup Milk
3 tablespoons Corn Starch
¼ teaspoon Salt
2 tablespoons Butter/Margarine
1 teaspoon Vanilla Extract
Whipped Topping (Optional)

All you need to do is:

In a saucepan, mix together sugar, cocoa, salt and corn starch gradually stir in milk.
Stirring constantly, cook over medium heat until the mixture comes to a boil. Boil and stir for another 1 minute.
Remove the saucepan from heat and mix it well with butter and vanilla.
Pour into individual dessert dishes. Press plastic wrap/sheet on top to avoid forming the skin on the surface.
Refrigerate for 2 hours or serve warm. Serve with whipped topping or with Hershey’s Chocolate Syrup.

Microwave Directions:

Mix together sugar, corn starch, salt and cocoa in a large microwave safe bowl.
At HIGH (100%), microwave for 7-8 minutes or until the batter comes to boil stirring every 2 minutes.
Take out and mix in the butter and vanilla. Pour in serving cups and serve as directed above.

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