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INGREDIENTS

Milk Chocolate Peanut Butter Fudge – Christmas Special

Well, who doesn’t like homemade gooey fudge? This delicious and decadent recipe is just what you need for a cold and cozy Christmas Eve holiday. Shape them however you want and you will be good to go.

Yield: 1-¾ Pounds

Skill Level: Intermediate

Prep Time: 5-8 Minutes 

All you will need is: 

2 tablespoons Butter

⅔ cup Evaporated Milk

1-½ cups Mini Marshmallows

1 cup Reese’s Peanut Butter Chips 

1 teaspoon Vanilla Extract

1-½ cups Sugar

1 cup Hershey’s Milk Chocolate Chips

Also see: Chocolate Crumb Cake – Christmas Special

All you need to do is: 

Line a baking pan with foil sheet and use butter to grease the sheets. Set aside for later use. 

In a saucepan, put the sugar, evaporated milk and butter. Let it cook over medium heat while stirring constantly.

Let it boil for 5 minutes. Remove from the heat and add in the marshmallows, vanilla, peanut butter chips and milk chocolate chips.

Pour the fudge out in the prepared pan.

Store in a cool and dry place.

Merry Christmas!

Buy your Ingredients here:

The Club Price

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Chocolate Swamp: Halloween Special

These treats might look as nasty as a swamp should look but they are amazingly delicious and as light as a feather. So go ahead and try them for your Halloween Party this year.

Yield: 6-8 Servings

Skill Level: Beginner

Prep Time: 30-35 Minutes

All you will need is:

200 grams Hershey’s Milk Chocolate (broken into pieces)

2 Eggs (separated)

¼ cup Caster Sugar

Heavy Cream (lightly whipped)

15 Oreo Cookies (crumbed)

White Meringues

Black Icing or Edible Pen

All you need to do is:

Put the chocolate pieces in a bowl and heat in a microwave at medium heat for 20 seconds intervals until the chocolate is melted well and is smooth to stir.

In a separate bowl, beat the egg whites to soft peaks and add the sugar gradually while beating. 

Also See: Chocolate Brain Cupcakes: Halloween Special

Now whisk the egg yolks in the melted chocolate and then fold in the cream.

Stir one third of the whites in the chocolate mixture to loosen it and then fold in the rest of the whites.

Take 6 to 8 serving jars and put the crumbed Oreos in the base of the glasses.

Now spoon the mousse and then repeat the process. Finish with some sprinkles and decorate the meringues with faces using the black icing.

Serve immediately and chilled.

Buy your ingredients here:

https://www.theclubprice.com/

https://www.amazon.com/

 

Chocolate Brain Cupcakes: Halloween Special

Up for this freaky yet amazingly tasty Cupcake Recipe for your Halloween Party? It is definitely the best thing for all the Trick or Treat-ERS out there!!

Yield: 12 Servings

Skill Level: Intermediate

Prep Time: 30-35 Minutes

All you will need is:

1-⅓ cups Self Raising Flour

½ cup Hershey’s Premium Cocoa Powder

130 grams Butter (softened)

¾ cup Caster Sugar

2 Eggs (lightly beaten)

1 teaspoon Vanilla

250 grams Cream Cheese (chopped)

200 grams Hershey’s White Chocolate

⅔ cup Milk

Pink Food Color

Red Icing for Writing (For garnish)

All you need to do is:

Line cupcake liners in a muffin tray and set aside for later use.

In a large bowl, sift the flour and the cocoa. Now add the butter, sugar, eggs, milk and the vanilla to the flour mixture and mix to combine well.

Also see: Chocolate Freak Shakes: Halloween Special

Now spoon the cupcake batter into the cupcake liners.

Bake at 180⁰C for about 20-25 minutes or until a wooden pick inserted comes out clean.

Cool on a rack for about 10 minutes.

Combine the cream cheese and white chocolate in a bowl and melt over a double boiler until smooth.

Allow the mix to cool down until pipe-able through a piping bag.

Now pipe the mixture on each cupcake to resemble two halves of a brain.

Use the red icing to create the blood vessels/veins, etc.

Serve right away or keep refrigerated.

Buy your Ingredients here:

https://www.theclubprice.com/

https://www.amazon.com/

The Sugar Free Pantry

Let’s have a look into pro-baker AMY GREEN’S Sugar Free Pantry.

Baking for a special diet becomes simple when you have the right ingredients on hand.

This is a sponsored post written by me on behalf of The Hershey Company. I have been a loyal Hershey baker for years and couldn’t be happier for the opportunity to share their products with you. As always, these are my thoughts and opinions.

One of the biggest obstacles people have to learning to bake gluten free and refined sugar free is having the right ingredients on hand. Because each gluten-free flour has unique properties, and refined sugar-free sweeteners work differently than white sugar, it’s hard to swap them out until you have a good feel for how they each work.

I learned that pantry-stocking is mandatory for anyone on a specific diet. Here’s why — some of the ingredients I use on a regular basis aren’t so easy to find. I can’t walk into my local grocery store and pick up everything I need. There’s nothing more frustrating than wanting to make dessert for a friend and realizing I’m out of what I need. This is why my pantry is always stocked.

Here are the most important ingredients that I keep in my refined sugar-free pantry so I can always whip up my favorite treats:

HERSHEY’S Cocoa has been part of my life since I was a little girl. I’ve tried other cocoa powders and HERSHEY’S Cocoa makes it a must-have in any pantry. It’s at the top of my list, and I always have a few containers tucked away in my pantry.

I bake with many different gluten-free flours, including brown rice, tapioca, arrowroot, potato, teff, buckwheat, coconut, and almond. I just snagged some cassava flour, too! I refrigerate most of my flours. If I know I won’t use it for a long period of time, I freeze it to keep it fresh.

Coconut sugar is easy to use, tastes great, and has a glycemic index of about 35. It’s got a deeper flavor than white sugar and is brown in color, which makes it a favorite for using in chocolate desserts.

I use a variety of dried fruits in my recipes to add natural sweetness. Some of my favorites are figs, raisins, dates, cherries and apricots.

Honey and pure maple syrup are the two liquid sweeteners I use the most. I like honey for lighter-flavored desserts. Maple syrup works well with chocolate, pumpkin and caramel desserts. I also use liquid stevia, a super-sweet herb, in small amounts.

HERSHEY’S Kitchens Unsweetened Chocolate Baking Bar is the best-kept baking secret around. I stockpile unsweetened baking bars. It’s one of my favorite ingredients to use in chocolate desserts because I can add any sweetener I choose. I always taste my ingredients and though there’s no sugar in this bar, it’s creamy and rich. This baking bar is a winner and performs well time after time.

HERSHEY’S Kitchens SUGAR FREE Chocolate Chips taste like the real deal. And get this — they work like the real deal too. I was pretty darn sure I’d struggle to make good ganache with these. Nope. It was so simple and the ganache was perfect. These chips have changed my baking game.

HERSHEY’S Sugar Free Chocolate Syrup is perfect for drinks and ice cream. Try it in your smoothies, too.

And, there’s always space in my pantry for HERSHEY’S Sugar Free Milk Chocolates, HERSHEY’S Sugar Free SPECIAL DARK Chocolate, REESE’S Sugar Free Peanut Butter Cups and YORK Sugar Free Peppermint Patties. They’re my favorite way to add a little pizzazz to recipes. And, when I need some really good chocolate I reach for my sugar-free candy stash.

Are you a pantry stocker? What are your favorite sugar-free items to keep on hand?

xoxo,

Amy

This is a sponsored post written by me on behalf of The Hershey Company. As always, all opinions are my own.

To see the original post on Amy Green, click here.

Also see: Chocolate Gift Box: The Ultimate Present!!!

Blondie Pie

This amazing recipe combines two of our favorite summer recipes. Enjoy the blondies and S’Mores all in this one delightful recipe which will make you look like a rock star at your next family picnic.

All you need is:

6 HERSHEY’S Milk Chocolate Bars (1.55 oz. each), divided

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

3/4 cup sugar

1 egg

1 cup all-purpose flour

1 cup graham cracker crumbs

1 teaspoon baking powder

1-1/2 cups marshmallow crème

1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Ice cream (optional)

All you need to do is:

Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.Beat butter and sugar until blended in medium bowl.

Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.

Press half of dough onto bottom and up sides of pie plate. Spread marshmallow crème over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle the remaining pieces evenly over marshmallow crème.

Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle.

Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper.

Pinch edges of dough together and form crust edge.

Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack.

Melt remaining chocolate bar pieces with shortening; drizzle over top of pie. Makes 8 servings.

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt. Top with ice cream, if desired.

Recipe Credits: https://www.hersheys.com/kitchens/en_us/recipes/smores-blondie-pie.html

No Bake Fudge (Episode 1)

Peanut Butter Cup Fudge

The Reese’s Cups are the star of the show here in this amazing Shack-OH-Merry Fudge Recipe. They make an amazing eat-in with your loved ones, give away gifts for your friends or an easy host the party serving. Top them with se-salt or crushed peanuts for and all time sweet treat

Yield: 2–¼ Pounds Fudge

Skill Level: Intermediate

Prep Time: 12-15 minutes

All you will need is:

30 Reese’s Peanut Butter Cups (Miniatures)

1- ½ cup Sugar

2 tablespoons Butter

2/3 cup Evaporated Milk

1- ½ cup of Marshmallows

1 teaspoon Vanilla

1 cup Hershey’s Milk Chocolate Chips

All you need to do is:

Line a cooking sheet with parchment paper (should be covered till corners).

Peel the wrappers of the peanut butter cups and cut them in halves. Set aside for later use.

Mix sugar, evaporated milk and butter in a saucepan. Cook on medium flame until rolling boil stirring constantly. Once the mixture comes to boil, cook for another 5 minutes stirring constantly.

Remove from heat and stir in the chocolate chips, vanilla extract and marshmallows. Keep stirring until the marshmallows are melted. Now, add the peanut butter chunks and stir quickly to equally distribute the peanut butter chunks thoroughly. Now spread the batter in the lined cooking sheet. Serve warm or cool in refrigerator for an hour and serve.

Buy your ingredients here:

https://www.theclubprice.com/

https://www.amazon.com

 

S’Mores – Tini

All you need to make adelicious S’Mores-Tini is Hershey’s milk chocolate with marshmallow fluff withGraham Cracker Crumbs to give it anadult version of this exciting summer recipe.

All you will need is:

1 Hershey’s Milk Chocolate Bar (1.55 oz.)

3 to 5 miniature Marshmallows.

⅓cup Graham Cracker Crumbs.

2 teaspoons Marshmallow Fluff.

2 ounces Vodka

1-½ ounces Half and Half (3 tablespoons)

1 oz. Hershey’s Syrup (2 tablespoons)

Crushed ice or ice cubes

All you need to do:

Break the chocolate bar along the marked lines. For each drink that’s desired, softly push and twist endof a decorative wooden party pick till it goes through one chocolate bar section

Then add the numbers of miniature marshmallows desired. Then set it aside

Take a small plate and spread the graham crackers on it.

Take the marshmallow fluff along edge of martini glass. Roll the rim of the glass on the graham cracker crumbs.

Combine the half and half, vodka, syrup and ice in shaker(or you can use a water bottlewith close lid).

Link for visuals

https://www.hersheys.com/kitchens/en_us/recipes/smorestini.html

Health Benefits of Dark Chocolate

Extracted from the seed of the cocoa tree, dark chocolate is loaded with nutrients that can affect your health in a positive way. Studies show that dark chocolate (not the sugary crap) can improve your health and lower the rise of heart disease.

Very Nutritious:

If you buy a quality dark chocolate with high cocoa content, then it is way too beneficial.it contains a decent amount of soluble fiber and has loads of minerals. But remember that it should be used in appropriate amount as the nutrients comes with 600 calories and SUGAR. The fatty acid profile of the cocoa and dark chocolate is also excellent.

May Improve Food Flow And Lower Blood Pressure:

The bioactive compounds in cocoa may improve blood flow in the arteries and came a small statistically significant decrease in blood pressure. One of the function is to send signals to the arteries to relax which lowers the resistance to blood flow and therefore reduces the blood pressure as well as helps the brain to relax somehow.

May Reduce Heart Disease Risk:

One of the major benefit of the consumption of dark chocolate is that it helps to reduce heart disease. Observational study show a drastic reduction in heart disease risk among those who consume the most chocolate.

May Protect Your Skin From The Sun:

The bioactive compound in dark chocolate may also be great for your skin. The flavones can protect against sun damage, improve blood flow to the skin and increase skin density and hydration.

Could Improve Brain Function:

The good news is not over yet. Dark chocolate may also improve the function of your brain. Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and Theo Bromine. One study showed that eating high flavone cocoa for five days improved blood flow to brain.

Also see: DIY Easy Hershey’s Chocolate Pudding Recipe.
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