Happy National Cocoa Day!!! – HERSHEY’S “Perfectly Chocolate” Hot Cocoa

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Ingredients

  • 1/2 cup sugar
  • 1/4 cup HERSHEY’S Cocoa
  • Dash salt
  • 1/3 cup hot water
  • 4 cups (1 qt.) milk
  • 3/4 teaspoon vanilla extract
  • Miniature marshmallows or sweetened whipped cream (optional)

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Directions

  1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
  2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

VARIATIONS: Add one of the following with the vanilla extract:

SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.

MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.

CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.

SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.

COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.

SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.

CANADIAN COCOA: 1/2 teaspoon maple extract.

MICROWAVE SINGLE SERVING: Combine 1 heaping teaspoon HERSHEY’S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve.

Credit: Hersey’s

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Happy National Chocolate Brownie Day!!! – HERSHEY’S Ultimate Chocolate Brownies Recipe

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HERSHEY’S Ultimate Chocolate Brownies Recipe

Ingredients

  • 3/4 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • Additional HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (optional)

    Directions

    1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

    2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

    3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with chocolate chips, if desired. Cut into squares. Makes about 24 brownies.

    ONE-BOWL BUTTERCREAM FROSTING

    6 tablespoons butter or margarine, softened

    2-2/3 cups powdered sugar

    1/2 cup HERSHEY’S Cocoa

    1/3 cup milk

    1 teaspoon vanilla extract

    Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk,

    beating to spreading consistency (additional milk may be needed). Stir in vanilla.

    About 2 cups frosting.

    Credit: Hersey’s

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    Happy National Pastry Day!!! – Tell us what’s your favorite Pastry!!!

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    Happy National Cookie Day!!! – Tell us your favorite Cookie!!!

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    Happy National Pie Day!!! (Dec. 1st) – Bacon Pie [ Tell us what’s your favorite pie!!!]

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    Ingredients

    12 – slices bacon, crisply cooked, crumbled

    1 -cup shredded Swiss cheese (4 oz)

    1/3 -cup chopped onion

    3/4 -cup Original Bisquick™ mix

    1 1/2 -cups milk

    3 -eggs

    1/8 – teaspoon pepper

    Directions

    • 1
Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
    • 2
In medium bowl, beat remaining ingredients until blended; pour into pie plate.
    • 3
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

    This pie is impossibly easy because there is no crust to roll out. The crust forms as the pie bakes. Chop 3 green onions to use instead of the chopped yellow onion. You’re frying anyway, so why not fry a double batch of bacon and store the extra in your freezer? Having fried bacon on hand is great for sandwiches, seasoning vegetables and making Impossibly Easy Bacon Pie even easier. If you’re lucky enough to have leftovers, reheat them in the microwave oven. Cover with waxed paper and microwave 1 slice on a microwaveable plate on Medium (50%) for 2 to 3 minutes or until hot. Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

    Credit: Betty Crocker

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    Happy National French Toast Day!!! (Nov. 28th) – Fluffy French Toast

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    Fluffy French Toast

    Ingredients

    Original recipe makes 12 slices

    • 
1/4 cup all-purpose flour
    • 
1 cup milk
    • 
1 pinch salt
    • 
3 eggs
    • 
1/2 teaspoon ground cinnamon
    • 
1 teaspoon vanilla extract
    • 
1 tablespoon white sugar
    • 
12 thick slices bread
    • PREP
10 mins
    • COOK
20 mins
    • READY IN
30 mins

    Directions

    • Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
    • Heat a lightly oiled griddle or frying pan over medium heat.

    Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

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    Happy National Cake Day!!! (Nov. 26th) – Almost-Famous Molten Chocolate Cake

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    Almost-Famous Molten Chocolate Cake

    Almost-Famous Molten Chocolate Cake

    Ingredients

    For the Cakes:

    6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)

    1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting

    1 1/3 cups all-purpose flour

    1 teaspoon baking soda

    1/2 teaspoon baking powder

    1/2 teaspoon salt

    3 tablespoons milk

    1/4 cup vegetable oil

    1 1/3 cups sugar

    1 1/2 teaspoons vanilla extract

    2 large eggs, at room temperature

    For the Fillings and Toppings:

    8 ounces bittersweet chocolate, finely chopped

    1/2 cup heavy cream

    4 tablespoons unsalted butter

    1 tablespoon light corn syrup

    Caramel sauce, for drizzling

    1 pint vanilla ice cream

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    Directions

    Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

    Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

    Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

    With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

    Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

    How To Assemble the Cake:

    Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

    Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

    Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

    Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

    Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

    Plug the hole with a cake scrap. Save or discard any remaining scraps.

    Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

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    Happy National Gingerbread Day!!! (Nov. 21st) – Cholly’s World-Famous Gingerbread Cake

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    Cholly’s World-Famous Gingerbread Cake

    Ingredients

    1 cup dark molasses

    1 teaspoon baking soda

    2 1/2 cups all-purpose flour

    1 tablespoon baking powder

    1 1/2 teaspoons ground cinnamon

    1 teaspoon ground ginger

    1/2 teaspoon salt

    1/8 teaspoon ground cloves

    1/2 cup (1/4 lb.) butter, at room temperature

    1 cup firmly packed brown sugar

    2 large eggs Unsweetened cocoa and/or powdered sugar (optional)

    Fresh mint sprigs (optional), rinsed

    Preparation

    1. In a 2- to 3-quart pan over high heat, bring 1 cup water to a boil. Remove from heat and stir in molasses and baking soda. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often, about 10 minutes.
    2. In a small bowl, whisk together flour, baking powder, cinnamon, ginger, salt, and cloves.
    3. In a large bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended. Beat in eggs until blended. Reduce speed to medium-low. Add flour and molasses mixtures alternately until incorporated, then beat on high speed until well blended. Pour into a buttered and floured 9-inch square pan.
    4. Bake in a 325° regular or convection oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes. Let cool in pan on a rack at least 1 1/4 hours.
    5. Pour about 1/4 cup crème anglaise onto each plate. Cut cake into pieces (see notes) and set them in sauce on plates. If desired, lightly sift cocoa and/or powdered sugar over each plate and garnish with a mint sprig. Offer remaining crème anglaise to add to taste.

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