Sunday, September 30, 2012

Chocolate Hazelnut Croissants

Sometimes you get a hankerin' for something that nothing else can satisfy. One of my craving this week was a fresh, hot out of the oven chocolate filled croissant. One bite and you'll know why I was craving them so much.  
Chocolate Hazelnut Croissants 
1 pkg. Pillsbury crescent roll dough
1 jar Jiff Chocolate Hazelnut spread
Preheat oven to 350* Grease a cookie sheet. Unroll crescent dough on prepared cookie sheet & separate into triangles. Spread Chocolate Hazelnut over the widest part of the triangle. 
 Lightly roll up in crescent shape.
 Bake for 12-15 minutes or until golden brown. Let cool slightly. Serve warm.
 Click HERE for printable recipe

Saturday, September 22, 2012

Reese's Chewy Chocloate Cookies

What better way to celebrate the first day of Fall than baking in the kitchen!?! So this morning I decided to go with a "back of the bag" recipe.

 2 c. all purpose flour
2/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter or margarine; softened (I used butter flavor Crisco sticks)
2 c. sugar
2 eggs
2 tsp. vanilla extract
1 (10 oz) bag Reese's peanut butter chips

Preheat oven to 350*

Sift together flour, cocoa, soda & salt in a small bowl. In a large mixing bowl, cream butter & sugar until smooth. Add eggs & vanilla, blend well. Gradually add flour mixture to creamed mixture. Mix until well incorporated. Fold in peanut butter chips. 

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 8-9 minutes. Do not over bake. Cool slightly before removing to cooling rack. Cool completely. Yields: about 4 1/2 dozen.

Click HERE for printable recipe