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INGREDIENTS:

Small Loaf (1 lb/2 cup machine)
This is a medium-sized loaf with a fine crumb and swirl of dark chocolate beautifully marbled throughout. Make sure to use a light crust setting, if possible, so the chocolate chips on the outside surface of the loaf don’t burn.

Large (1 1/2-pound) Loaf

1 1/2 cups water
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
3 1/2 cups King Arthur Special For Machines Bread Flour
1 1/2 teaspoons instant yeast
1/2 cup walnut halves
1 cup chocolate chips, semi-sweet

DIRECTIONS:

Place all of the ingredients except the chocolate chips and walnuts into the pan of your bread machine. Program the machine for raisin bread, if possible. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional water or flour. Add the chips and nuts at the signal; or, if you have no raisin bread cycle, add them about 3 minutes before the end of the second kneading cycle. Yield: one 6 to 7-inch loaf.

Nutrition information per serving (1 slice, 1/16 of loaf, 65g): 168 cal, 5.3 fat, 4g protein, 20g complex carbohydrates, 6g sugar, 2g dietary fiber, 2mg cholesterol, 202mg sodium, 86mg potassium, 1RE vitamin A, 2mg iron, 49mg calcium, 48mg phosphorus, 4mg caffeine

Recipe supplied by twiddle!

INGREDIENTS:
1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons vegetable oil
1 egg white
3 drops vanilla or almond extract
1 tablespoon water
10 romantic fortunes (typed or handwritten on thick-bond paper, cut into 1/2 inch wide and 2 inches long)
1/2 12-ounce bar of fine-quality chocolate, dark, milk or white, melted in a double boiler

DIRECTIONS:
Heat oven to 300 degrees F. Combine dry ingredients in a medium-sized mixing bowl. Add liquid ingredients and stir until the batter is smooth.

Grease a non-stick cookie sheet with butter or non-stick vegetable spray. Drop one level teaspoon of batter onto the cookie sheet. Bake for 15 minutes or until cookies begin to brown lightly.

Remove cookie sheet from oven and remove one cookie with a wide spatula. Quickly place a fortune in the center, fold in half and press against the rim of a bowl to form fortune cookie crescent shape. Continue to shape the remainder of cookies, returning them back to the oven for 2 minutes if they become brittle.

Cool and dip into melted chocolate, placing on waxed paper until the chocolate hardens. Wrap in plastic or waxed paper, or place in an airtight container. Can be made up to 24 hours in advance.

INGREDIENTS:

PUDDING
1 (8 ounce) loaf baguette
1/2 cup unsalted butter, melted
1 cup semisweet chocolate chips
3 cups heavy cream
1 cup milk
2 eggs
8 egg yolks, room temperature
1/2 cup white sugar
1 tablespoon vanilla extract
SAUCE
2 ounces unsweetened chocolate, chopped
1 tablespoon butter
1/3 cup boiling water
1/2 cup white sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 baking dish.
Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute.
Melt chocolate chips in microwave or double boiler. Set aside.
In a medium saucepan over low heat, heat cream and milk until warm. Do not scald.
In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth.
Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight.
To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla.
To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.

INGREDIENTS:

1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups day-old bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a double boiler, heat together the milk and chocolate until chocolate is melted.
In a 10×16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

INGREDIENTS:

6 cups cubed French bread, crusts removed
1/4 cup butter, melted
1 cup white sugar
1/2 cup HERSHEY®’S Cocoa Powder
1/2 cup HERSHEY®’S Cinnamon Chips
1 3/4 cups whole milk
1 cup cream
50 HERSHEY®’S KISSES® Milk Chocolates
2 eggs, beaten
1 cup HERSHEY®’S Cinnamon Chips
1/2 cup cream
1 cup confectioners’ sugar

DIRECTIONS:

Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY’S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY’S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY’S KISSES, and whisk until smooth.
In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
Meanwhile, prepare glaze. Place HERSHEY’S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners’ sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

INGREDIENTS:

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

INGREDIENTS:
2 1/2 c. sifted cake flour
1/2 c. dry cocoa (not a mix)
2 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1 c. milk
1 c. soft vegetable shortening
2 c. sugar
2 eggs
1/2 c. hot water
1 tsp. vanilla

DIRECTIONS:
Grease and flour 3 - 8 x 1/14 inch layer cake pans; tap out excess flour. Sift flour, cocoa, baking soda and salt onto waxed paper; reserve. Beat shortening, sugar and eggs in large bowl at high speed for 3 minutes.
Stir vinegar into milk to sour milk. Stir in dry ingredients alternately with soured milk, beating after each addition until batter is smooth. Stir in hot water and vanilla; pour batter into prepared cake pans. Bake at 350 degrees for 40 minutes. Makes 3 (8 inch) layers.

INGREDIENTS:
1 (12 oz.) pkg. semi sweet chocolate chips
3 tbsp. light corn syrup
1/2 c. orange juice
2 1/2 c. crushed vanilla wafers
1/2 c. confectioners’ sugar
1 c. nuts, finely chopped
Confectioners’ sugar

DIRECTIONS:
Melt chocolate pieces over hot water. Remove from heat, and add corn syrup and orange juice. Combine the crushed vanilla wafers, confectioners’ sugar and chopped nuts. Add the chocolate mixture and mix well. Let stand for 30 minutes then form 1″ balls. Roll in confectioners’ sugar. Let ripen in a covered container for several days.

INGREDIENTS:
2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1 1/4 c. sugar, divided
3/4 c. vegetable oil
2 eggs
1 tsp. vanilla
1 1/2 c. semi-sweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. In small bowl, combine flour, baking powder and salt; set aside.
In large bowl, combine 1 cup sugar and oil; mix well. Beat in eggs and vanilla. Gradually add the flour mixture. Stir in chips. Drop by teaspoonsful onto ungreased cookie sheets. Shape into balls; roll in remaining sugar. Bake 8-10 minutes.

INGREDIENTS:
1/2 c. butter
1 c. sugar
1/2 tsp. vanilla
1/2 tsp. salt
1 egg
2 tbsp. milk
1/3 c. dry cocoa
1 tsp. baking powder
1 1/2 c. flour

DIRECTIONS:
Beat in sugar, egg, milk and vanilla to the butter; add other ingredients mixed and sifted together. Drop from spoon, 1 inch apart on greased cookie sheet. Bake at 325 degrees for 10-12 minutes. 2 1/2 dozen cookies.