Triple Chocolate Threats

Evil temptress chocolate treat

 

Sometimes I question which is it that I am most addicted to, the consumption of sugary

goodness or the creation of such treats?  I enjoy both, but if I had to choose but one, I’m

pretty sure that creation would win.  Oh, don’t get me wrong, I would have a really hard

time shaking the sugar monkey off my back.  He’s been with me for deep.  But, I know I could

do it.  I’m just not ready yet.

Now, the thought of never baking another cake, cookie or pie strikes fear into my very soul.

Severe depression would be inevitable if I could never bake again.  Ya’ know, let’s just

not go down that path.

Many posts ago I shared a recipe and pictures of Lemon Coconut Pixies.  The recipe came from

the Hershey Company.  I have a recipe tin that was given to me as a birthday gift in 2009

and it sat on our kitchen counter for 10 months  before I ever made anything from it.  That

post was 13 months ago, so it’s time for another recipe from the tin.

HERSHEY’S Triple Chocolate Cookies

48 Hershey’s Kisses Milk chocolate or Milk Chocolate with Almonds (that’s what I used)
1/2 cup (1 stick) butter or margarine, softened (I used butter, of course)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2 1/4 cups all-purpose flour
1/3 cup Hershey’s cocoa (I used cocoa powder form that bulk bins at WinCo)
1 teaspoon salt
1/2 teaspoon salt
1 cup Hershey’s Semi-Sweet Chocolate chips ( I used Safeway brand)

1.  Heat oven to 350 degrees F. 

What else was I going to do with all this candy left over from Christmas? I did play poker with it the night before I baked the cookies!

 

Mmmmm.......chocolate!

Remove wrappers from chocolates.
2.  Beat butter, granulated sugar, brown sugar and vanilla with an electric mixer on medium

speed in a large bowl until well blended.  Add eggs and milk; beat well.
3.  Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture,

beating until well blended.  Stir in chocolate chips. 

Make all the comments you want, it still tastes good

 Shape dough into 1 inch balls. 

Oven bound

Place on ungreased cookie sheet.

Fresh out of the oven and hot

4.  Bake 10 – 11 minutes or until set. 

Press kisses into the center of each cookie while still hot

 Gently press a chocolate into center of each cookie.  Remove to wire rack and cool completely.

VARIATION:  For vanilla cookies, omit cocoa powder and add an additional 1/3 cup all-purpose flour.

I made the recipe verbatim, but I wanted to see how they would look with a little added sparkle.  I rolled the dough balls in granulated sugar before I baked another round.  Here is what that looked like.

Roll in granulated sugar for added sparkle

Both versions taste great. 

So good when they're still warm. The chocolate kiss in the center and the chocolate chips are all soft and gooey.

I can clearly state, with authority, that these are delicious.   After all, chocolate, chocolate AND chocolate?  How could they not be tasty?  These beauties will be added to my chorus line of confection.

Oh, great!  One more sweet memory to send packing with that monkey.

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Lemon Coconut Pixies

Last year I received a Hershey’s Recipe Box as a birthday gift from a friend.  “I hope you don’t already have this,” she said, wringing her hands and furrowing her brow.   She worries too much.  I was delighted to receive a gift; even better when it is food related.  At first I thought that it was just a tin box with old fashioned Hershey’s pictures on it.

On closer inspection, I was delighted to see that it was filled with recipe cards, complete with photos of the finished products.

Lots of yummy ideas in here!

So, fast forward to one and three quarters years into  the future (present time).  I finally made a recipe from the Hershey’s Box!  And guess what?  No chocolate involved!  Don’t get me wrong, I love chocolate!  But I was curious what kind of cookies old Hershey came up with that did not include their signature chocolate.  Since I had coconut and fresh lemon in my kitchen and since we love both of these flavors, I decided on the Lemon Coconut Pixies.

They turned out great!

I brought a few to my friend, Mark, at work the day after I made them.  He went nuts!  “These are so professional!  It’s like something I would get at a fancy bakery!  They melt in your mouth!”  Mark is easy to please.  I will tell you that they are better the following day and the day after that, as the flavors become more distinct.  And paired with a hot cup of tea, delicious!

These would be great for a wedding or a baby or bridal shower.  Really nice for an afternoon tea party.  Or good when you are sitting at your computer, hammering out your latest blog entry, as I am doing right now.  I hope the powdered sugar doesn’t muck up my keyboard too much……

LEMON COCONUT PIXIES

1/4 cup (1/2 stick) butter, softened

1 cup granulated sugar

2 eggs

1 1/2 tsp freshly grated lemon peel

1 1/2 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup MOUNDS Sweetened Coconut flakes*

Powdered sugar

Beat butter, granulated sugar, eggs and lemon peel in a large bowl until well blended.  Stir together flour, baking powder and salt; gradually add to lemon mixture, beating until blended.  Stir in coconut.  Cover; refrigerate dough about 1 hour or until firm enough to handle.  Shape into 1 inch balls; roll in powdered sugar.  Place 2 inches apart on ungreased cookie sheet.

Bake in a preheated 300 degree oven for 15 to 18 minutes or until edges are set.  Cool completely.  Store in a tightly covered container in a cool, dry place.

*  I did not use MOUNDS coconut.  I used what I had on hand.  I put that in this entry because that is what made it a Hershey’s recipe.  I’m sure my coconut came from a bulk bin at Winco!  But it still did the job and tasted yummy.

Here, take a closer look.