beginner

Baking a homemade chocolate cake from scratch is easier than you think. And when you're baking a HERSHEY'S chocolate cake, it's more satisfying, too.

HERSHEY'S "Perfectly Chocolate" Chocolate Cake | Recipes

sugar

all-purpose flour

HERSHEY'S Cocoa

1-1/2 tsps baking powder

1-1/2 tsps baking soda

salt

eggs

milk

vegetable oil

tsps vanilla extract

water

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/2-perfectly-chocolate-chocolate-cake.jpg

hershey’s perfectly chocolate chocolate cake

Step 1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Step 2

Stir together 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 (batter will be thin). Pour batter into prepared pans.

Step 3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with &quot;Perfectly Chocolate&quot; Chocolate Frosting.

Who isn’t a fan of “PERFECTLY CHOCOLATE” frosting? With the help of HERSHEY’S Cocoa and a few other simple ingredients, homemade chocolate frosting never tasted so delicious. This quick and easy chocolate frosting recipe is simple to follow, even for the smallest helpers in your kitchen.

"Perfectly Chocolate" Chocolate Frosting | Recipes

butter

tsp vanilla extract

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/1-perfectly-chocolate-chocolate-frosting.jpg

perfectly chocolate chocolate frosting

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

Get out your muffin tin and bake the best peanut butter cup cookie recipe you’ve ever tasted. Each one contains a REESE’S Peanut Butter Cup inside. It’s like having a dessert within a dessert. That’s what we call a win win.

REESE'S Peanut Butter Temptations | Recipes

REESE'S

butteror margarine (1 stick), softened

brown sugar

REESE’S Creamy Peanut Butter

tsp baking soda

tsp salt

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/56-reeses-peanut-butter-temptations.jpg

REESE'S Peanut Butter Temptations

Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do NOT flatten.

Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan.

If you’re new to smoking and wondering where to start – try the pork butt. In this video David Huff shows you how to make juicy, tender pulled pork that will impress your guests. You can use pulled pork in a lot of different recipes and, let’s be honest, it’s just delicious.

Smoked Pork Butt

pork butt (bone-in)

Head Country Original Championship Seasoning (or your favorite pork seasoning)

Bad Byron’s Butt Rub (or your favorite rub)

Preheat your smoker to 250º F. Trim the pork butt of any extra fat leaving about a 1/4″ of fat on the fat cap side..

Apply a generous coating of Bad Byron’s Butt Rub on the entire surface of the pork butt, then do the same with the Head Country seasoning.

Place the pork butt fat side down in your smoker. Smoke until there is a nice mahogany color on the outside of the pork butt and it has formed a nice bark (about 5 hours). The internal temperature should be about 160º-165º F.

Remove from the smoker. Wrap the meat tightly in the aluminum foil and return to the smoker.

Continue cooking until a meat thermometer or toothpick goes into the pork butt with very little resistance and the bone feels like it can be pulled out cleanly (about another 2 hours). Internal temp will be about 198º-200ºF.

Remove from the smoker and open the foil to vent some of the steam to prevent overcooking the meat. After 10 minutes, close the foil and place the pork butt on the counter for at least an hour to rest or in a cooler to rest for up to 4 hours as long as the internal temp of the meat stays above 145ºF. After resting, open up the foil and pull the meat apart using either gloved hands or two forks. Be sure to remove any excess fat, sinew or connective tissue. Enjoy.

https://www.youtube.com/watch?v=wvSCgoSXjcc

Want to make the the juiciest, most tender pulled pork.  Follow this process...

HuffDaddy BBQ Tutorial - How to Smoke a Pork Butt

Here's a dessert hack you don't want to miss: Mix together melted chocolate, marshmallow and crushed graham crackers. Then serve in a waffle cone. The ice cream cone will keep your hands clean and add a sweet, flavorful crunch. This unique treat is perfect for parties and backyard barbecues.

HERSHEY'S S'mores in a Cone | Recipes

graham cracker sheet

HERSHEY'S Milk Chocolate Bar (1.55 oz)

marshmallows

waffle ice cream cone

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/391-smores-in-a-cup.jpg

HERSHEY'S S'mores in a Cone

Heat oven to 350°F.or heat grill. Break graham cracker and milk chocolate bar into small pieces (about 1/4 to 1/2 inch). Add marshmallows; stir to mix.

Fill ice cream cone with graham cracker mixture. (Mixture will completely fill cone). Wrap filled cone tightly with foil.

Bake 10 to 12 minutes or place on rack of grill until very warm. Cool about 2 minutes; unwrap cone. One s'mores cone.

Hot cocoa requires no introduction, and with HERSHEY’S Perfectly Chocolate Hot Cocoa, it’s all in the name. Try this quick and easy recipe using HERSHEY’S cocoa to serve up to six friends or family members their own cup of sweet, creamy hot chocolate in just 25 minutes.&nbsp;Looking to mix it up even more? Make cinnamon, mint or mocha cocoa with super simple recipe variations that involve just one extra ingredient each.&nbsp;Whether you’ve been making your own desserts and beverages for years or want to start your journey with hot cocoa, you’ll have the perfect winter treat in no time with a cup of this creamy, chocolaty delight.

HERSHEY'S Perfectly Chocolate Hot Cocoa | Recipes

milk (1 qt)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/11-hersheys-perfectly-chocolate-hot-cocoa.jpg

hersheys perfectly chocolate hot cocoa

Mix sugar, cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes.

Add milk; stir and heat until hot. Do NOT Boil. Remove from heat; add vanilla. Beat with whisk until foamy. About six 6-ounce servings.

Farmhouse cheddar cheese is a basic hard cheese that is perfect for beginners. It doesn't need any special equipment -see notes to create your own cheese press and cheese cave with items already in your house. Experiment with waxing, bandage wrapping or making a washed rind cheese.

Homemade Hard Cheese

cultured buttermilk

tsp of rennet in 2 tbsp filtered water

salt (non-iodized)

Stir in culture and maintain at 90F for 45 minutes.

Stir in calcium chloride, then add the rennet, mixing thoroughly.

Maintain at 90F for 45 min and do not stir.

When the curds show a clean break, cut the curds into 1/2″ cubes.

Cook the curds by stirring the cut curds every 5 minutes for the next 1/2 hour, slowly raising the temperature to 100F (38C).

Line a strainer with butter muslin and pour the curds into it. (Save the whey!)

Hang the curd in the butter muslin and allow to drain for 1 hour.

After an hour, place the curds into a bowl. Break the curds into small pieces and mix in the salt.

Pack the curds in to a cheese mold lined with butter muslin. Press at 11 lbs for 10 minutes.

Remove the cheese, re-wrap it and turn it over, press at 22 lbs for 10 minutes.

Re-wrap the cheese again and turn over, press at 44 lbs for 12 hours.

See below for finishing and aging the cheese.

Lamb Souvlaki

lbs trimmed Lamb Loin,

Marinade

yoghurt (250 milliliters)

mint (60 milliliters)

garlic, minced (30 milliliters)

lemon

lime

olive oil (45 milliliters)

pepper olive oil

Salt and pepper

skewers

Aluminum foil

Tzatziki

Greek yoghurt (250 ml)

garlic

fresh mint chopped fine (45 ml)

Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight.

Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil.

Oil grill, and place a piece of aluminum foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill.

Place lamb directly on grill with wooden ends of skewers over aluminum foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminum foil. Let meat rest for 5 minutes before serving.

Seed cucumber with a melon baler or spoon. Grate the cucumber with a cheese grater and squeeze out any juice with the palms of your hands. Discard liquid. Grate or chop the garlic.

Mix all ingredients in a bowl. Cover and let sit for 20 minutes.

Crispy Chicken Wings in the oven. This wings are healthier than the deep fried ones so you don&#x27;t have to feel guilty eating them.

Crispy Baked Wings

Chicken Wing

Baking Powder

Garlic Powder

Onion Powder

Paprika

Salt

to taste Ground Black Pepper

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, toss the Chicken Wing (2 pound) with Baking Powder (1 tablespoon), Paprika (1 teaspoon), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon) and Salt (to taste) and Ground Black Pepper (to taste). Place wings on the rack in single layer and cook for 50-60 minutes until brown and crispy.

Take wings out and let rest 5 minutes. Toss in your favorite sauce and serve right away.

Celery leaf fritters

flour (250 grams)

salt (a pinch)

water (200 millilitres)

celery oil

 Preheat the oil to 350 degrees Fahrenheit

 Mix the flour, salt and melted butter together. Gradually mix in the cold water until a thin batter forms.

 Beat the egg whites to stiff peaks and then fold them gently into the batter mixture.

 Dip the celery leaves into the batter and then drop them immediately into the oil. Fry for a couple of minutes or until golden.

A tender and moist apple spice bundt cake with a cinnamon sugar coat.

Apple Cider Donut Cake

(360 g) all-purpose flour

cinnamon

tsp (1 g) nutmeg

tsp (5.6 g) salt

tbsp (21 g) baking powder

(300 g) granulated sugar

(110 g) brown sugar

(224 g) vegetable oil

eggs (at room temperature)

(250 g) applesauce (at room temperature)

(248 g) apple cider (at room temperature)

tsp (5.6 g) vanilla extract

(56 g) unsalted butter (melted)

(50 g) granulated sugar

Preheat your oven to 325 degrees F. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.

In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.

In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.

Add the eggs to the sugar mixture and mix on medium speed for about two minutes.

Add the applesauce and vanilla. Mix to combine.

With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.

Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.

Using a pastry brush, coat the cake in butter.

Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it&#039;s best to fill your hand with the mixture and pat it on the cake.

HERSHEY’S peanut butter blossoms cookies — a classic almost anyone will recognize. Yes, these peanut butter desserts are famous for their chewy REESE’S creamy peanut butter cookie base topped with HERSHEY’S KISSES milk chocolate candies, but it’s the taste that reminds us of all the special memories that come with these traditional holiday cookies. Have a bag of HERSHEY’S KISSES chocolates ready and grab your favorite people. Then it’s time for the best part using this peanut butter blossoms cookie recipe. Bite straight in, eat around the peanut butter base or save the chocolate for your very last bite.

Peanut Butter Blossoms | Recipes

HERSHEY'S KISSES Milk Chocolates

shortening

Tbsps milk

sugar,

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/6-peanut-butter-blossoms-updated-image.jpg

peanut butter blossoms

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/6-peanut-butter-blossoms-step3.jpg

peanut butter blossoms preparation

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/6-peanut-butter-blossoms-step4.jpg

peanut butter blossoms decoration

Step 4

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet and onto a wire rack. Cool completely.

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-videos/6-peanut-butter-bossoms.mp4

peanut butter blossoms video

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-videos/6-peanut-butter-blossoms-video-image.png

The flavors of a classic roast chicken, but in half the time, on a single sheet pan. Quick and easy enough for a weeknight dinner and guaranteed to satisfy even the pickiest eaters. The chicken turns out so tender and savory roasted over potatoes, zucchini, and colorful bell peppers. A classic healthy combination, bound to become a family favorite.

Lemon Butter Sheet Pan Chicken with Roasted Vegetables

Bone-In Chicken Thigh

Butter

Sage Leaves

Lemon

Black Pepper

Zucchini

Red Bell Pepper

Yellow Bell Pepper

Potato

Sweet Potato

to taste Fresh Parsley

Preheat the oven to 350 degrees F (180 degrees C).

Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1), and Zucchini (2) into ½-inch thick strips.

Dice the Sweet Potato (1) and Potato (1) into 1-inch pieces. Place in a bowl.

Combine the Salt (4 teaspoon), Lemon Juice, Sage Leaves (1 bunch), Butter (1/4 cup), Lemon (2), and Ground Black Pepper (4 teaspoon) into a mixing bowl. Microwave slightly for 15-30 seconds. Stir to combine then set aside.

Spread the vegetables over a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes.

Remove the tray from the oven and lay the Bone-In Chicken Thigh (4) and quartered lemons on top of the vegetables.

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