Kisses Candy Cane Swirl Cheesecake

INGREDIENTS
Cookie Crumb Crust (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1-1/2 teaspoons vanilla extract
3 eggs
42 HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
1 tablespoon milk
Sweetened whipped cream

DIRECTIONS
HEAT oven to 350°F. Prepare COOKIE CRUMB CRUST.
BEAT cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.
REMOVE wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
BAKE 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. 10 to 12 servings.

COOKIE CRUMB CRUST: 

HEAT oven to 350°F. Stir together 1-1/2 vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl, blend in 1/4 cup (1/2 stick) melted butter or margarine. 

PRESS mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool. 

Recipe Source: Hershey's
Lunk:  http://www.hersheys.com/recipes/8363/KISSES-Candy-Cane-Swirl-Cheesecake.aspx

Chocolate Chip Cookie Frankensteins

INGREDIENTS
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Chocolate Chip Cookie Bar Dough
1 1/2 cups powdered sugar
2 tablespoons water
Green food coloring
2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels plus additional for “bolts”
2 tablespoons or 40 NESTLÉ® TOLL HOUSE® Premier White Morsels
Chocolate and orange sprinkles

DIRECTIONS
PREHEAT oven to 325° F. Grease and flour 40 mini-muffin cups. Cut dough into squares. Place one square into each cup.

BAKE for 10 to 13 minutes or until light golden brown. Cool for 10 minutes in pans on wire racks. Run knife around edge of cups; remove cups to wire racks to cool completely.
MELT 2/3 cup mini morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread melted chocolate on top of one cup; top with second cup. Press down slightly. Return to wire rack. Repeat with remaining cups for a total of 20. These are the heads. Let stand for 15 minutes or until set.
MEANWHILE, cut tails off of 40 white morsels to make eyes. To make pupils, dip toothpick into melted chocolate and make a small dots on bottoms of morsels.
PLACE a piece of wax paper under wire rack. Combine powdered sugar and water in small bowl. Add food coloring to desired green color. The glaze will be slightly thin, not spreadable like a frosting. Hold each head by seam and dip top cup into glaze. Return to wire rack to allow glaze to drip down over bottom cup. Repeat with others. Additional glaze can be spooned over the tops if needed. While glaze is still wet, sprinkle tops with sprinkles and press down lightly.
TAKE two morsel eyes and press onto glaze on top cup. For “bolts” use two mini morsels and lightly press onto side of bottom cup, using glaze for glue if needed. While glaze is setting, the eyes may slide; keep an eye on them and put them back! Allow to set.

Recipe Source : Nestle Kitchens
http://nestleusa.wordpress.com/2011/10/26/cookie-frankenstein-a-halloween-party-crasher/

Halloween Trick or Treats Monster Cups

INGREDIENTS
30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 container (16 oz.) creamy vanilla ready-to-spread frosting
Red and yellow food color
Assorted HERSHEY'S Candies

DIRECTIONS
REMOVE wrappers from chocolates; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

COMBINE butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
BAKE 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.

TINT frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces. Yields about 2-1/2 dozen cupcakes.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/8079/Halloween%20Trick%20or%20Treats%20Monster%20Cups.aspx

Harvest Pumpkin Torte

INGREDIENTS
4 eggs, separated
3/4 cup plus 1 tablespoon sugar, divided
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
PUMPKIN FILLING (recipe follows)
SIMPLE COCOA GLAZE (recipe follows)
Sliced almonds (optional)

DIRECTIONS
HEAT oven to 375°F. Line 15-1/2x10-1/2x1-inch jelly roll pan with foil; generously grease foil.
BEAT egg yolks in large bowl on medium speed 3 minutes; gradually add 1/2 cup sugar, beating 2 additional minutes. Stir together flour, cocoa, 1/4 cup sugar, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth. Stir in vanilla; set aside.
BEAT egg whites in medium bowl until soft peaks form; gradually add remaining 1 tablespoon sugar, beating until stiff peaks form. Gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly into prepared pan.
BAKE 14 to 16 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean, slightly dampened towel. Carefully peel off foil. Cool completely.
MEANWHILE, prepare PUMPKIN FILLING. Cut cake crosswise into four equal pieces. Place one piece on serving plate; spread about 3/4 cup filling over top. Repeat layering with remaining cake and filling, ending with cake layer. Prepare and spread SIMPLE COCOA GLAZE over top; garnish with almonds, if desired. Refrigerate until serving time. Refrigerate leftover torte. 8 to 10 servings.

PUMPKIN FILLING
1 cup canned pumpkin
1/4 cup all-purpose flour
1/3 cup butter or margarine, softened
3 tablespoons shortening
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-3/4 cups powdered sugar

COMBINE pumpkin and flour in small saucepan; cook over medium heat, stirring constantly, just until mixture comes to a boil (mixture will be very thick). Remove from heat. Beat with whisk until creamy and smooth; set aside. Cool completely.
BEAT butter and shortening in small bowl until creamy; add spices. Gradually add powdered sugar, beating until light and fluffy. Slowly blend in pumpkin mixture. Refrigerate until ready to use. About 2-1/4 cups filling.

SIMPLE COCOA GLAZE
1 tablespoon butter or margarine
1 tablespoon HERSHEY'S Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

MELT butter in small saucepan over low heat; add cocoa and water. Cook, stirring constantly, until mixture thickens; do not boil. Remove from heat. Gradually add powdered sugar and vanilla, beating with whisk until smooth and thickened.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/4753/Harvest%20Pumpkin%20Torte.aspx

Black Magic Cake

INGREDIENTS
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS
HEAT oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
STIR together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
BAKE 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Recipe Source: Hershey's
Link: http://www.hersheys.com/recipes/4754/Black-Magic-Cake.aspx

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