Prep Time:20 Minutes
Ingredients
Crumb Crust1/2 cup
graham cracker crumbs (125 mL)2 tbsp
icing sugar(30 mL)
2 tbsp melted butter or margarine (30 mL)
Cheesecake 8 oz brick-style cream cheese (1 package),softened (250 g)
1 cup granulated sugar(250 mL)
2 eggs
1 tsp vanilla extract(5 mL)
1/3 cup HERSHEY'SŪ Cocoa (75 mL)
2 tbsp all-purpose flour(30 mL)
1 tbsp instant powdered coffee (15 mL)
1 tsp hot water(5 mL)Chocolate Glaze
1/4 cup CHIPITSŪ Semi-Sweet Chocolate Chips (50 mL)
2 tbsp 35 % whipping cream(30 mL)
Directions
1 Crumb Crust: Preheat the oven to 350°F (180°C). Line mini-muffin cups with paper liners. Stir graham cracker crumbs with icing sugar and melted butter in small bowl until well combined. Lightly press a slightly heaping teaspoon of the crumb mixture into each cup.
2 Cheesecake: Beat cream cheese in large bowl until very smooth. Add sugar, eggs and vanilla; beat well. Add cocoa and flour; beat well. Dissolve instant coffee in water; beat into cream cheese mixture. Spoon about 1 tbsp (15 mL) of the cheesecake mixture into each prepared cup. Bake for 18 to 20 minutes or until firm to touch. Cool completely in pan on wire rack.
3 Chocolate Glaze: Combine chocolate chips and whipping cream in a small saucepan set over low heat. Heat, stirring constantly until smooth. Immediately drizzle over cooled cheesecakes. Chill for 2 hours or until set. Store leftover cheesecakes, covered, in the refrigerator. Makes about 42 cheesecakes.
Deluxe Chocolate Peanut Butter Cupcakes
Ingredients
1 2/3 cups 400ml all-purpose flour
1/2 cup 125ml unsweetened cocoa powder
1/2 cup 2 ml each baking powder and baking soda
3/4 cup 175ml butter
1 1/2 cups 375ml brown sugar
2 eggs
1/2 cup 125ml sour cream
1 tsp 5ml vanilla
3/4 cup 175ml boiling water
FROSTING
2 cups 500ml Chipits Peanut Butter Chips
1 cup 250ml softened butter
1 tsp 5ml vanillaChipits Semi-Sweet Chocolate Chips
Directions:
1 Preheat oven to 350F(180C). Line a 12-cup muffin pan with large, paper liners.
2 Stir flour with cocoa powder, baking powder and baking soda.
3 Beat butter and brown sugar in a spearate bowl until fluffy.Gradually beat in eggs, sour cream and vanilla until combined.
4 Using low speed, gradually blend in dry mixture and mix until combined. Slowly, pour in boiling water; scrape down sides of bowl and mix on low just until combined.
5 Divide batter evenly between lined cups. Bake for 22 minutes or until a tester inserted in centre comes out clean. Cool completely.
6 Frosting: Melt peanut butter chips in the microwave on Medium Microwave for 1-2 minutes; stir until smooth. Cool to room temperature.
7 Beat butter and vanilla with melted chips until fluffy. Pipe or spread the frosting over the cupcakes; sprinkle with chocolate chips.
Tip: Using a piping bag with a star-shaped tip gives these cupcakes their bakery-made look.
Gone to Heaven Chocolate Pie
Skill Level:Intermediate
Prep Time:15 Minutes
Cook Time:8 Minutes
Ingredients
One 9-inch pie shell
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter or margarine, softened
1 tablespoon vanilla extract
2 cups(12-oz. pkg.)DARK Chocolate Chips, divided Sweetened whipped cream or whipped topping (optional
Directions
1 Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
2 Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. 6 to 8 servings.
REESE'S PIECES Peanut Butter Cookies
Skill Level:Beginner
Prep Time:15 Minutes
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Creamy Peanut Butter
1 egg 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup REESE'S PIECES Candies
Directions
1 Heat oven to 350°F.
2 Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.
3 Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. About 2-1/2 dozen cookies.
