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Candle Ring Centerpiece
Completed craft is for decorative purposes only and should not be eaten.
Materials Needed:
15 each Hershey Kisses Chocolates and Kisses With Almonds Chocolates
Low temperature hot glue gun
Floral wire
Clear cellophane wrap
1 package white silk rose leaves, approximately 1-1/4 inches long
3 yards 1/4-inch silver wired ribbon, cut into six 6-inch pieces, curled
1 bunch baby's breath
1/4 yard silver sheer fabric
1 small bag plastic pearl beads
White pillar candle (8-inch height, 3-inch diameter)
Hershey's
Chocolate Almond Wedding Celebration Cake, Wedding Cake Topper and Kisses Rosette Decorations
Hershey's
Candle Ring Centerpiece
Hershey's
Clockwise from left: Easy Cinnamon Chips Brunch Crescents, Tuxedo Brownie Hugs and Monogrammed Mini Chocolate Cakes
Directions:
Using the Kisses Rosette directions, prepare 15 Kisses Rosette Decorations using both silver and gold Kisses. Create three clusters of two rosettes each and three clusters of three rosettes each; tie each together with one white leaf and curled silver ribbon. Insert baby's breath into each. Cut fabric 12 inches wide by 20 inches long and roll lengthwise to form 20-inch long tube. To secure ends, tie with small length of ribbon to form a ring. Tie silver-wired ribbons around ring approximately 4 inches apart. Attach rosette clusters at each tied section. Glue pearl beads to outside of candle. Insert candle into fabric ring.
Monogrammed Mini Chocolate Cakes
1/2 cup (1 stick) butter or margarine
1/2 cup water
3 tablespoons Hershey's Cocoa
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup dairy sour cream
COCOA GLAZE (recipe follows)
Decorating icing in tube, desired color
1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with parchment paper or waxed paper.
2. Combine butter, water and cocoa in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir together flour, sugar, baking soda and salt in medium bowl. Stir in hot cocoa mixture. Add egg and sour cream; beat on medium speed of mixer until well blended. Pour batter into prepared pan.
3. Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; carefully remove parchment or waxed paper. Cool completely.
4. Cut cake into small pieces, each about 2x1-3/4 inches. (Cake will be easier to cut if frozen for several hours or up to several days.) Place on cooling rack. Prepare COCOA
GLAZE. Spoon over top of each piece of cake, allowing glaze to run down sides. Allow glaze to set. Garnish with monogram, using decorating icing. Place in foil cup, if desired. About 24 mini cakes.
COCOA GLAZE: Bring 1/2 cup water and 1/4 cup (1/2 stick) butter to boil in small saucepan. Stir in 1/2 cup Hershey's Cocoa. Remove from heat; cool slightly. Gradually add 3 cups powdered sugar, stirring with whisk until smooth. Stir in 2 teaspoons vanilla extract. About 1-1/2 cups glaze.
Easy Cinnamon Chips Brunch Crescents
2 cans (8 ounces each) refrigerated quick crescent dinner rolls
2 tablespoons butter or margarine, melted
1-2/3 cups (10-ounce package) Hershey's Cinnamon Chips, divided
CINNAMON CHIPS DRIZZLE (recipe follows)
1. Heat oven to 375∞F. Unroll dough; separate into 16 triangles.
2. Spread melted butter on each triangle. Sprinkle 1 cup cinnamon chips evenly over triangles; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place, point side down, on ungreased cookie sheet; curve into crescent shape.
3. Bake 8 to 10 minutes or until golden brown. Drizzle with Cinnamon Chips Drizzle. Serve warm. 16 crescents.
CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cup chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.
Tuxedo Brownie Hugs Cookies
60 Hershey's Hugs Chocolates
1 package (1 pound 6.5 ounces) original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
1. Remove wrappers from Hugs Chocolates. Heat oven to 350∞F. Grease and flour cookie sheet or line with parchment paper.
2. Stir brownie mix, pouch of syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
3. Bake 8 minutes or until set. Cool 1 to 2 minutes. Press a Hugs Chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
For more recipes and craft ideas, visit www.hersheys.com/kisses or www.hersheykitchens.com
Source: Hershey's
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