Adding a Little Hershey’s to My Baking (giveaway & recipe)

You can’t do any baking without the help of Hershey’s…from chocolate chip cookies to swiss mousse cake using Hershey’s cocoa, I always keep several of their products handy in my kitchen.  To get you in the baking mood this holiday season, I have a delicious recipe for you, as well as a surprise!

First up, let get to the recipe.

No-Bake Chocolate Cake Roll

Combine one four-serving sized package of vanilla instant pudding mix and two tablespoons of Hershey’s Cocoa in a small bowl. Add one cup of milk and beat on low speed until smooth and thickened. Fold in one cup of thawed whipped topping, blending well. Spread one tablespoon of pudding mixture onto each chocolate wafer in a nine-ounce package, and place wafers together in stacks of four or five. On foil, stand wafers on edge to make one long roll. Wrap tightly and refrigerate five-to-six hours.  Sift one tablespoon of Hershey’s Cocoa over 2-1/2 cups of thawed whipped topping, and blend well. Unwrap the refrigerated chocolate wafer roll and place it on a serving tray. Spread whipped topping mixture over the entire roll. Remove wrappers from Hershey’s Hugs Chocolates and Hershey’s Kisses Chocolates and place on the roll to garnish. To serve, slice diagonally at a 45-degree angle. Cover and refrigerate any leftovers.

Now to the giveaway courtesy of The Hershey Company!

  • Baking Bowl
  • Recipes
  • Oven mitt
  • Spatula
  • Two varieties of Hershey’s Kisses
  • Peanut butter
  • Flour
  • Brownie mix
  • Hershey’s Cocoa

4 winners will recieve this basket of baking goodies and it’s super easy to enter!

Leave a comment sharing a baking tip.  I look forward to hearing from you all.  Only one tip per person please.

To gain an additional entry:

  • (Bloggers) Blog about a recipe that you have made using Hershey products.
  • (Non-Bloggers) Email your friends & family telling them about this giveaway, including me in the cc ( lori at thecowboyshack dot com )

Giveaway ends on November 30th.  GOOD LUCK!

P.S.  The velveeta challenge ends on Nov. 23rd.  Please go and vote for My Wooden Spoon’s Shrimp Stroganoff.  It will also qualify you for one of my giveaways:) Thank you!

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Discussion

  1. says

    My favorite baking tip is for frosting/icing. I dislike the taste of icing, kinda waxy kinda bland. My kids (a million years ago) wanted lemonade flavored icing on a strwberry cake. WHo am I to refuse? I took a can of premade icing and added a package of kool aid. oH THE EXPERIMENTS WE HAVE DONE SINCE THEN! The sugar in the icing and the flavor of the kool aid package are a perfect combination. and the colors WOW!

  2. says

    My favorite banking tip is for making layer cakes. Typically when I make cakes in layers I use four 9″ pans. This makes a rather large layer cake but in my opinion larger is more beautiful. One year at Christmas I was preparing a spiced apple layer cake with cream cheese frosting. I was having trouble keeping the layers from slipping. I was using toothpicks to hold the layers together but it was to the point where there was way more picks than I’d want to pick out while trying to eat a piece of the cake. I finally took the entire cake apart and started over only this time I chose to use cinnamon sticks instead of toothpicks. They are longer and stronger AND edible if you really like cinnamon. It worked well and the cake tasted divine without having to worry about biting into, swallowing, or picking out toothpicks.

  3. Judith says

    Dust baking pans with Hershey’s Cocoa instead of flour, when baking chocolate cakes, for that extra punch of chocolate.

  4. says

    Judith’s tip was the same as mine … shoot.

    That chocolate roll looks divine! Yum and so easy!!!

    Let’s see…I use applesauce instead of oil in my muffins and cakes and it gives them a delightful moistness and takes out the oil.

    ummmm… powdered sugar and orange juice make a delightfully easy glaze for cakes, cookies and muffins ;-)

    I’m sick and braindead now so that is all I have.

  5. says

    My baking tip is to NEVER, NEVER EVER use expired baking ingredients when baking. I know some people do the whole “It’s flour, how bad can it be” but expired ingredients make the worst sweet treats. Just throw them away and get new things.

  6. says

    This is a great tip for anything with cookie sheets. Have enough cookie sheets in your kitchen that you don’t have to use a warm cookie sheet – especially when making cookies. A warm cookie sheet causes the cookies to spread quicker and in turn cook at a different rate of speed (so timer is off – usually ending in burnt cookies). So, I have 3 cookie sheets, take turns, and by the time I’m ready for the ones to be reused, they are cooled and bake up the cookies with no problem!
    I love Hershey’s – especially the Special Dark – thank you!

  7. Carol says

    My best tip is to assemble all the ingredients out on the counter before you start doing any mixing. It’s such a pain when you’re short eggs or other ingredients.

  8. says

    If you forget to take your butter out early to soften, you can speed up the process by slicing it into pats and letting it stand for about 10 minutes.

  9. divrchk says

    My tip is to refrigerate your flour the night before you make a pie crust. It makes it much easier to roll out the dough.

  10. Le says

    For more consistent cookies between the first pan and the last-let the batter “rest” at least 20 minutes before you bake the first cookie. It give the flour a chance to absorb and bind to the liquid ingredients.

  11. says

    I substitute hot coffee for the 1 cup boiling water required for the “Perfectly Chocolate” Chocolate Cake recipe on the back of the Hershey’s Cocoa package. It makes it a slight more mocha flavor which is subtle and delicious!

  12. rachel crisman says

    I always use ice cold milk to make icing and then let it sit out for an hour before using the icing.It makes the icing more spreadable if you use this advice.

  13. Angela P says

    I put my cookie dough in the fridge while my oven is heating so that the dough doesn’t spread too thin will cooking. Don’t use a hot pan either. Always have a cool cookie sheet.

  14. Linda E says

    You can substitute 1/4 of the flour mix with whole wheat flour (making it a little bit healthier) without really changing the flavor.

  15. Selene says

    If you use artificial sweeteners in place of sugar, check for doneness before the recipe time frame. When I use artificial sweeteners, items seem to get done faster.

  16. alison says

    yum!
    my tip is for making buttercream frosting. Add a capful of milk at the very end of mixing everything together – this will make your frosting creamy and smooth.

  17. says

    My favorite baking tip is to refrigerate your cookie dough overnight before baking. This came from the now famous NY Times article on Chocolate Chip Cookies. The extra wait time allows the dough to absorb more of the wet ingredients and provides a wonderful bakery mouthfeel and chew to the cookies.

    Phoo-D
    http://www.phoo-d.com

  18. Debra B says

    My tip is when your cookies are getting alittle to hard, put a piece of bread in the cookie jar or container you are using and they will soften up in no time, this was something my mother passed on to me and it really works, Thanks for the great giveaway

  19. B. Johnson says

    The best baking tip I could pass along to anyone is….parchment paper! It makes cookies uniform, doesn’t let the bottoms burn (like a greased cookie sheet can), saves money (on greasing products and sheets can be used batch after batch), and saves a lot of clean-up time. I never bake without parchment paper anymore.

  20. Greta says

    I can’t believe I HAVE a baking tip. I’m not exactly what you would call domestic!
    But I do make mean chocolate chip butterscotch walnut cookies. My trick is to undercook them slightly so they don’t look all the way cooked, so if I would normally cook them for 10 minutes, I try 8 minutes and see what happens! They stay really nice and soft that way. I hate a HARD cookie!

    Also, keep the flour in the freezer or you will get these nasty bugs in there that love flour. EWWWWW!

  21. Rita M says

    Save yourself a hasty trip to the market… Always read a recipe in full before attempting to put it all together, making sure you have the correct equipment and ingredients.

  22. nick says

    Hello,

    I voted for you again at the Velveeta site.

    My tip is that I use a piece of bread in my cookie jar to keep my cookies moist. I don’t know why, but it works.

  23. Eileen says

    My baking tip is an oldie, but goodie. Save the paper wrappers from sticks of butter and/or margarine which you use for your dough. Then use these papers to grease your baking pans.
    Also, if you add 1/2 cup of sour cream to store bought brownie mix, your brownies will be richer and moister. Yum!
    (I love the hint from Linda Stewart about using the cinnamon sticks to hold layer cakes together!)

  24. sam says

    my tip is when you are making muffins or cupcakes, fill the muffin pans uniformly and then tap them firmly on the counter a few times so that all the batter is at an even level and spread around in the cup. this will remove air bubbles and make your cupcakes rise evenly. also take the time to clean bits of spilled batter off the pan before baking, because these will burn while the cupcakes/muffins are cooking and make your kitchen smell like burned things (plus they’re hard to clean off the pan later).

  25. Theresa says

    Allow butter to warm up until it is very soft. This will allow the mixing to be easier and the fat to be more evenly thorough the cookies / cakes/ and butter frosting.

  26. sito says

    When you are baking something from a recipe you haven’t tried before, unless you are an expert baker, follow the directions exactly. If you make any changes and find you don’t like the outcome, you won’t know if it’s the recipe or what you did with it. If it comes out fine the first time, tinker with it after that.

  27. Scarlett Ooley says

    With nearly 70 cookbooks in my collection, (and yes, I’ve used most of them at least once) it’s easy to forget which book that awesome recipe came out of when you want it. So, I keep a binder on my shelf with my cook books and record in the appropriate section the name of the recipe along with the Book and Page it came from and any notes about it I might need in the future. You can hardly bake if you can’t find THE ONLY recipe you are in the mood to make. And with the Holidays right around the corner, it makes it so much easier to find that great new recipe for cookies everyone loved last year!

  28. Bonnie Daiello says

    My most successful chocolate chip cookies were made using Hershey’s. Also, leaving the cookies in the oven just until the edges turn brown makes for soft, chewy cookies!

  29. says

    I like to use an oven thermometer to get the perfect baking temp. I can set my oven at 350 but when I use the thermometer it may say 325, so I adjust accordingly.

  30. Elizabeth says

    My tip (although very simple) is set out all your ingredients before you start baking anything. One time my husband had to go to the grocery store 3 times in one day because I kept realizing I was missing something each time I got to a different part of the recipe.
    I know I know… I wasnt a very organized cook… but I do much better now althought my husband will never let me forget those 3 trips he had to do :-)
    THanks for the giveaway,
    Elizabeth
    [email protected]

  31. NancyS (momsnack) says

    Many years ago my Grandmother used to make something very similar to your chocolate cake roll – she just used whipped cream sandwiched between the wafers and dusted with cocoa. My cousin and I did a dinner party for 4 cousins all with April birthdays last spring and we used my Grandmother’s (and ours!) favorite recipes. Since I was concerned about transporting this dessert 150 miles, I assembled it at her house and just layered the ingredients in pretty stemmed sherbert dishes and everyone loved it!
    NancyS (momsnack)

  32. geekbearinggifts says

    When baking chocolate cakes that won’t be fully covered with frosting, sift cocoa over the greased pan instead of flour (for a better look when it’s turned out of the pan.) Thanks for the great offer and the yummy-sounding recipe!

  33. Bretta Thompson says

    I add 2 tsp. of sour cream to my cookie batter, keeps the cookies soft for about a WEEK. NO kidding, try it next time. I have had cookies stay soft for 10 days!

  34. Margaret Smith says

    My favorite baking tip is whenever I make yellow cakes, I add in a small amount of sugar free jello with a flavor like orange, cherry, etc. into 1/2 cup of the batter and swirl it into the pan. Cake comes out flavored and delicious!
    This giveaway is great. Thank you for offering this. I really love the Chocolate cake roll recipe.

  35. Lisa L. says

    Even with a nonstick pan I will still spray a little nonstick cooking spray because the cookies slide right off and the cleanup is way easy!

  36. says

    If you’re like me, you have a wonderful collection of handwritten recipe cards gathered from friends and neighbors far and wide. I’ve found the best way to keep them from going a.w.o.l. is by organizing them in a photo album that has 4×6 slots. That way they’re easy to find and they stay relatively clean.

  37. Dianne F. says

    One simple buffet-type idea – make a plain pound cake – slice on a plate –
    set out cut fruits, chocolate and/or butterscotch syrup, chopped nuts, cherries, chocolate bits, etc. and a can of whipped cream. That way you can have a dessert for everyone’s taste without your having to stress about “who likes what”.
    Another simple idea – when making a 4 layer cake – bake as usual in 2 layers and when cool wrap a thread around the middle of the layer and just pull. So simple and accurate without trying to cut with a knife.

  38. says

    For easy cleanup when measuring shortening or peanut butter, line your measuring cup/spoon with plastic wrap! Then you can just pull the plastic wrap out and easily mix it in. If you need to measure something sticky but not greasy, put a tiny bit of oil or butter in your cup/spoon–works like a charm with corn syrup and molasses!

  39. Marilyn Wons says

    My best baking tip is that oil can be substituted for butter or margerine in bread recipes. The texture is firmer and tastes richer.

  40. Lynne says

    Years ago during a major cookie baking spree for the holidays I was down to using my old, beat up, cookie sheets. I put a layer of foil on them so the dough would be on a nicer surface. Lo and behold I discovered that when I used foil I didn’t need to grease the sheets. My tip is to put a layer of foil on your cookie sheets. The bottoms don’t burn since there was no grease and clean-up is a snap.

  41. David Guss says

    My best baking tip is to use parchment paper instead of spray or butter. It won’t affect the browning of your cookies and they slide right off! A sheet can be used 3-4 times.

  42. Ricka D. says

    When making chocolate frosting with powdered sugar, use coffee for your liquid. Another hint, always preheat oven.

  43. Michele says

  44. Holly says

    I use my microwave as a proofing box for yeast dough. It is over my stove and has a light underneath that shines on the stove. When I turn on the light, the microwave heats up just enough to provide the right environment for the dough.

  45. D. Martin says

    My favorite baking tip is to make sure all of your ingredients are at room temperature. It really does make a difference!

  46. Kelly Jones says

    wow, what perfect timing this is. on december 18th, i’m going to a christmas party and to win this, make it, bake it and take it would be great.

  47. Hawkshoe says

    I always use real unsalted butter when baking (never margarine). Also, be sure not to pack down your flour when measuring.

  48. Marcia says

    My tip is to have a cold kitchen when I am preparing the crust for a pie. I don’t preheat the oven until the pie is assembled.

  49. says

    My tip is to save money, buy the large jar of dry yeast. Put it in the freezer to extend it’s life. Being frozen does not affect the end result.
    The opposite is true for flour. If you refrigerate/freeze your flour-be sure to let it come back to room temp before baking for best results.

  50. steve s. says

    My baking tip is to keep me out of the kitchen, I’m a terrible cook and I am blessed to have a wife that is a terrific cook.

  51. Linda Fish says

    My favorite tip is to always use parchment paper, I cant believe how many years I went without using this great product

  52. says

    I love the new “look” of your blog, Lori! Very nice. :)
    My tip is when you are making peanut butter fudge, melt the amount of peanut butter you need in the microwave first. It makes your fudge smoother and creamier, and your arm doesn’t fall off when mixing it! :)

  53. mark oakley says

    Use an oven thermometer to check the accuracy of your settings on your oven…you will be amazed at how different most ovens are.

  54. Sue P says

    use a 2 QUART MEASURING CUP-you can measure mix and pour all in one and less mess to clean up HAPPY HOLIDAYS ALL andn ty for having this great giveaway

  55. Monique B. says

    I have agreat baking tip for making wonderful banana bread. The secret is to freeze the bananas. I always just throw any over-ripe bananas that we have into the freeze, with the peel on and all. When I am getting ready to make my famous banana bread I take the bananas out of the freezer and let them thaw overnight in the fridge. They will be really ugly and black and squishy/drippy, but they will make the perfect banana bread. Thanks for the chance to win this Hershey’s Gift pack. I LOVE Hershey’s!!

  56. Bonnie Capuano says

    Whenever I have to grease and flour a cake pan I spray it with Pam and then instead of flour I use confections sugar. OR if I’m making a chocolate cake I use a little cocoa powder.

  57. Tonya Keener says

    My tips is to never bake when you are hungry because you eat more of the ingredients (half the hershey kisses, half the peanut butter, half the baking mix etc) before you get the baking done.

  58. Ronni Fox says

    Dust dried fruit with a little flour before adding to any batter..keeps them from sinking to the bottom or rising to the top…

  59. galena penrod says

    my tip is to get everthing out and ready befor you start mixing. that way it will porevent not having all the ingregants or timly delays

  60. Allie says

    Hello! My favorite tip is to have a ton of measuring spoons/cups. It saves time when making multiple things. I have 3 sets of regular spoons/cups, one measure-all (pampered cheff) and a few liquid measuring cups with pour spouts. they all come very much in handy!

  61. Johnny B says

    Roll out your pie crust between 2 sheets of wax paper. Keeps it from getting too dry (from using flour on a surface to keep it from sticking) and makes it easy to transfer and flip into the pie pan.

  62. Jill says

    Mine: follow the directions carefully! so many mistakes are made by using baking soda instead of powder, etc etc. I love using hershey’s chocolate chips and powdered sugar to make my own frosting! So much better than the canned stuff. Be creative!

  63. Cindi says

    Always use quality ingredients. Use real butter (no margarine), real chocolate and pure extracts. Never use any ingredient with the word “imitation” in it. It may cost a little more, but the difference in the final product is so worth it.

  64. laurie says

    it isn’t mine, I think ann landers or dear abby is where I heard it.
    if using a box cake mix, bake the cake for 1 hour and up to 20 additional minutes (test with toothpick) at 250 degrees, instead of the box instructions. the cakes don’t rise quite as high, but they much more moist! been using this method over twenty years, and people always rave about how good my cakes are! (I tell them all the secret).

  65. Tanya Moyer says

    My mom taught me to throw in a torn-up slice of bread with my cookies when I am storing them. Keeps them nice and soft!

    Great giveaway – thanks for offering!
    ~Tanya
    the4moyers(at)msn(dot)com

  66. says

    In my experience baking has to be very exact. For people who aren’t very experienced in baking, this rule is key. You cannot divert from the recipe at all, or it may turn out as mush. Even adding an extra 1/4 teaspoon of baking powder can throw your whole recipe off. As you get more experience in baking, you will only get better! Great giveaway, thanks.

  67. says

    Since I am new to I have been high altitude baking for 18 months. My tip would be to prepare the recipe AS IS first, then if you need to make adjustments, so it next time!

  68. Mia J. says

    My tip is for when you are making bar cookies or fudge. Always put aluminum foil in the bottomof the baking dish so the cookies ra easy to remove.

  69. Vicki says

    My grandmother drilled this one into my brain from the time I was a little one — when you are baking (or cooking), clean up as you go along. Keeps your work area nice and neat and free from clutter. works for me!

    Great recipe and giveaway — thanks!

  70. Anne says

    My tip (if you are making cookies, cakes) is to have all of the ingredients at room temp as it makes for much better mixing! Of course for pie crusts your want the “fat” to be ice cold!

    This is a great giveaway!

    Thanks

    (in Canada)

  71. Deborah R says

    My tip is to always melt your chocolate over a double boiler, and make sure you hold back some chocolate to add after melting to temper the chocolate. This will give you much better baking results.

  72. Carol Bastas says

    Before you start a baking project,assemble ALL the ingredients on the counter,and as you use each ingredient put it away. That way you won’t forget to add an important ingredient,if there is still something left on the counter before you put your batter,etc. in the oven.

  73. Tamara B. says

    You are killing me with your delicious recipes :) For a better-textured cake, use buttermilk instead of milk if your recipe calls for milk. Because buttermilk contains more acid than milk, remember to add

  74. says

    I always have fresh marshmallows for baking because I keep them in the freezer. It takes just seconds for the marshmallows to thaw and they are always as fresh as the day I bought them. Of course, I have to make sure the grandkids put the twist tie back on the package after they’ve helped themselves to a little treat… [I have a bottom freezer.]

  75. says

    Oh yummy! I’d love to win this one! I’ll admit I’m not a very good cook and I rarely bake but one thing I didn’t know until my friend taught me is that when you’re making bread it often turns out the best if you use half wheat and half white. I’ve never tasted better bread!

  76. Kim Allmon says

    Many of my baking tips were already taken, but I could add another. Since I bake a lot of cookies over the Christmas holiday, the freezer has become my best friend. Once cookies are cooled, I place them into plastic freezer bags and store them in the freezer. As the different kinds get made when time allows, I just keep storing them away. When parties come around or when gift bags are made, I just pull all the cookies from the freezer and distribute them then.

  77. Catherine KingChuparkoff says

    I have two little ones now, and making things completely from scratch take time…I have learned you can buy some excellent pre-prepared items that save time in the kitchen and give me more time to play with my girls.

  78. herblady says

    It sounds simplistic, but many people don’t know that there are different measuring cups for liquids and dry ingredients and the most basic mistake you can make is to use the wrong kind when measuring ingredients.

  79. Kate says

    My best baking tip is to have everything pre measured before you begin to mix and bake. It is SO much easier to stay organized and get things correct when you plan ahead.

  80. Karen B says

    Don’t leave chocolate chip cookies cooling on the kitchen table unsupervised if you have a cat. Years ago I did that and ran downstairs to do the washer/dryer thing. Came back upstairs to find our cat Tony walking among the cookies and licking the chocolate chips that were sticking up out of the cookies.

  81. Debra F says

    My tip is to use an oven safe thermometer to gauge the actual temperature of your oven. Just because the oven says 350 degrees, it may actually be hotter or cooler.

    THanks for the great giveaway.

  82. Lori A. says

    Oooh! That looks SO yummy!! My tip is to be sure you have all the ingredients before you start! I need to take my own tip because I’ve done this too many times…started to make something only to find out I’m missing an ingredient.

  83. Katie says

    I use parchment paper so less cleanup as well as they cookies don’t sit on a hot cookie sheet until I stick it in the oven.

  84. says

    My tip is if you have a baking mix that is getting towards the expiration date, add a teaspoon of baking powder to revive it.

    smchester at gmail dot com

  85. DeeAnn S says

    When making fruit breads, I substitute orange, peach or pear juice in place of the water. It makes for a very moist bread.

  86. says

    Forget the double boiler when melting chocolate! Instead, microwave it for 30 seconds, then stir, then 30 seconds, then stir – until it’s all melted! These little bursts will help you to not burn the chocolate!

    Thanks for the *sweet* giveaway!

  87. Shelley K says

    The new silicone baking mitts are AWESOME:) (That is my only “tip” I can offer..LOL) but I would REALLY, really love to win this one…

  88. Anita W. says

    My baking tip is don’t get carried away and eat most of the batter so you will have enough to bake….:-) Unfortuantely, I am guilty of this all the time. I love batter.

  89. Jill Miller says

    I save money by cooking double batches of baked goods and freezing the “extra” batch for future use. Most baked goods freeze pretty well.

  90. says

    wow this is realy nice i love to try and win it and well i realy dont have a good recipr but please still enter me in to the giveaway i love to win this so i can get started on some bakeing thanks

  91. says

    wow this is realy nice i love to try and win it and well i realy dont have a good recipr but please still enter me in to the giveaway i love to win this so i can get started on some bakeing thanks

  92. Leslie F. says

    “flour” your pans with your dry cake mix – no white flour showing on your cake when you remove it from the pan

  93. m bailey says

    My favorite and most useful tip is use parchment paper for all my cookies. They never stick and cook evenly and golden :)

  94. says

    My tip is for brownies or chocolate chip cookie bars. When they are done, remove from oven and turn oven off. Sprinkle choclate chips over the top and return to oven. Leave in for 5 minutes; remove and smooth chips with spatula. Allow to cool before cutting. This icing is popular with the kids!

  95. says

    My favorite baking tips is bake early at least a month in advance if you are baking multiple items. Freeze everything its such a time saver. Pull it out the night before you need everything and it taste as fresh as the day it was baked. I fully bake all my bars, cookies and quick breads it helps me out so much. Great giveaway I love Hersheys products.

  96. Barbara says

    My mind tends to wander, and I sometimes forget to add key ingredients. So my tip is to get out all the ingredients you need, then put them away as you use them. I’ve never forgotten anything since I started using this trick.

    oinkmoobaa (at) yahoo (.) com

  97. Deb says

    I’ve not taken time to read all the tips so this one may be included. It’s an easy one that probably everyone knows already. When filling your muffin tins, if you have an extra one or two with nothing in them, put water about halfway up to protect the empty tin from the heat. I’ve done this for years and it works… as far as I can tell.

  98. Elaine Duncan says

    When baking cake mixes especially in round pans, use a little of the dry cake mix instead of flour to butter and flour your pans. When cakes are finished and come out of the oven, you won’t have white flour on the bottoms. (Which become the tops when you assemble them for frosting.) For a chocolate or strawberry cake, this is super important.

    Use an ice cream scooper for muffins or cookies when putting the batter into a muffin cup/tin or on a cookie sheet. Makes them all the same size so they cook uniformly!

    A small dash of leftover morning coffee added to any chocolate cake recipe or to truffles makes them taste more chocolatey for some reason!

    Always undercook boxed brownies by a few minutes; they’ll be more fudgy and less dry that way.

    Use wax paper underneath your round cakes when frosting. Insert rectangular pieces all around and under the bottom cake layer about 1/2 way in. When you’re all done frosting, pull them out and voila! no frosting on the cake serving dish! Pull them out slowly though!

  99. Janice Wright says

    Get out all your ingredients before you start your recipe. That way you are not surprised halfway through the baking process when you realize you’re out of one of your main ingredients.

  100. elizabeth p says

    Make extra! I find that my cooking disappears quickly, when I catch “Not me” he is in big trouble and going on a diet.

  101. Candace says

    When measuring honey or molasses I always spray the measuring cup with nonstick spray. Also works on scoops and spoons for placing batter on cookie sheets or in muffin cups. Slides right out!

  102. Teresa Cannon says

    When the recipe calls for you to dust the pan with flour, use confectioner’s sugar or cocoa powder instead, depending on the recipe.

  103. Renee Evenson says

    I grind my own wheat(I live in Montana and it is plentiful here). What I don’t use right away, I put in a plastic zip bag and store in the freezer. It is important to keep fresh wheat flour either in the fridge or the freezer to maintain freshness.

  104. joni says

    When using a slow cooker, instead of water for the liquid, I use any beverage I can find in the fridge. Orange pop for pork. Root beer and colas for beef. Apple cider for just about anything. Gingerale, sprite, and mt. dew are great with ham. MIX AND MATCH!

  105. Judith says

    Try using 25% less sugar in your favorite baking recipes. You’ll save money and probably won’t notice any difference in the taste.

  106. Suzie L says

    When working with peanut butter and other sticky substances, I always use PAM or some other cooking spray in the measuring cup to make removal and clean up easier.

    Thanks for the contest.

  107. Ronda Garnett says

    My tip…test your oven occasionally with an oven thermometer to make sure it is accurate…even a few degrees difference can make a big difference in your baking.

  108. Pam Medlin says

    The best tip I can offer for baking is to invest in baking stones. They may be more expensive than metal baking sheets and pans but the way your goodies turn out is unbelievably better. I hardly ever bake with anything else.

  109. Jennie says

    Speaking from experience…DO NOT try to microwave butter in order to make it liquidy-allow it to stand out for a little while (preferably) for it to soften.

  110. says

    When making chocolate chip cookies, save some flour and mix it with your chocolate chips before you add the chips to the main batter. This way your chips will mix more evenly. Thanks.

  111. chrystal says

    my best tip is to rinse items off as you get done with them and go ahead and put them in the dishwasher, that way when you get done, you won’t have a sink full of dishes!

  112. djp says

    with working two jobs its hard to do get cookies baked, i make the dough one day and then bake them the next. i don’t get too overwhelmed that way

  113. Kelly S says

    When baking cookies I rotate washing/rinsing/drying my three cookie sheets when they are not in the oven, that way I have cooled them down and they don’t have any crumbs for when they go back into the oven with fresh cookie dough!

  114. Dana says

    My best tip is to get out all your ingredients and then as you use them put them away.

    I love to bake and will be making the No Bake Chocolate Roll recipe!

    I’d love to win this Hershey giveaway! Thanks for the opportunity to enter.

  115. Lauren says

    it might sound obvious but really really follow the directions. I once made a cake for an old bf and I forgot to put the eggs in- he took one bite and spit it out. save yourself the embarassment!

  116. Adriane in TX says

    Butter is best with baking. I never use margarine. Always have the basics stocked in your pantyr for spur of the moment baking: flour, sugar, leavening, and butter , and various CHOCOLSATE in all its forms are essential!

  117. Carrie says

    Make sure you set a timer! I frequently multi task while baking and if it weren’t for my timer, I’d have burned tons of things.

  118. Cynthya says

    Always use an oven thermometer so your baked goods will cook at the right temperature. You may be surprised to find your oven is not very accurate.

  119. says

    Once I learned that parchment paper is a tool and not a supply, I was able to do so much. So many people mentioned using it but mainly for under cookies. I like to line a jelly roll pan with parchment before filling it with angel food cake. Not only does the cake come out without sticking, but it’s pliable enough to roll easily – and unroll easily once it has cooled to add filling!

  120. Jill Knecht says

    Just before you go on the annual Christmas cookie baking spree, go through all the ingredients you will need and make a list and head to the store only once!! Nothing like getting all revved up and not having all the supplies you need!

  121. Brandlyn says

    The best baking tip I have lately is using Splenda instead of sugar when baking cakes and other sweet treats for the holidays. My family will not know the difference and it will be healthier.

  122. jules p says

    Well, the tip that I like the most, is:
    fresh fresh fresh, is always best. I usually do not keep things from vanilla, to flour longer than a month. after a month, i toss it out!

  123. Holly says

    I roll my sugar cookie dough directly onto waxed paper, do the cut-outs on the paper. Transfer paper with cut-outs on directly to cookie sheet and into oven. No sticking and perfect shapes.

  124. Jacque in Dallas says

    My tip (which actually I learned from watching Food Network) is when your using Karo syrup or corn syrup or anthing heavy and sticky, spray your measuring cup with cooking spray before you measure the syrup and it comes out of the measuring cup clean! Just slides right out!

  125. Kirby McCauley says

    Well I always thought everyone knew this but have learned lately that there are some who don’t so I’ll share:

    no matter how much you want to check on the progress of your baking -do NOT open that oven door until the minimum amount of baking time has passed. If you do you will quickly let out all of your accumulated heat & really mess with the baking process.

  126. says

    If you’re measuring out a sticky substance, like honey or molasses for a recipe, spray the measuring cup first with Pam or something of the like. That way it all comes out when you need it to!

  127. Kasey Proctor says

    With the holidays fast approaching and baking exchanges coming up with friends, co-workers as well as something to take to the family gatherings I try and pick a day that is close to all of the events and do it all at once. One time mess up and one time clean up and enough to go around.

  128. Linda says

    My tip is a few days before you are going to bake go through the receipe and check to see that you have everything, so you can pick things up ahead of time instead of starting to bake and finding out you don’t have a certain item in the receipe

  129. Robert Doscher says

    When making a pie dough, make sure your butter is really cold. I freeze for an hour or so and pull it out only when I am ready to imcorpirate it into my flour.

    Cheers!

  130. Clifton Wade says

    I let my wife and her family do it all – really helps cut down on the stress. Thank you for this great contest and prize!

  131. Abby says

    These tips are so good I just downloaded the entire page into my recipe file.

    My tip is walnuts ground practically to dust. I inherited a sugar cookie recipe that used half a cup of chopped walnuts. But when I grind them fine in the blender, they add the most magnificent flavor to the cookie.

  132. Martha says

    If making chocolate cake from a mix that calls for milk, use chocolate milk instead. Makes an ordinary chocolate cake just that little bit less-ordinary.

  133. beth shepherd says

  134. Carolyn Nedrow says

  135. Audrey says

    Be sure to replace your can of shortening once or twice a year. I’ve had it go rancid due to the heat of summer and was unable to do my baking until I replaced it.

  136. Tricia Andrews says

    When baking with muffin pans, if I don’t use all the muffin spaces I fill the empty ones halfway with water. That way those random empty spaces aren’t taking away the heat from the ones that need to bake. Makes perfect muffins/cupcakes all the time!

  137. says

    Waxed dental floss works great for cutting bread dough for things like cinnamon buns. Just slide a piece of floss under the dough, cross the ends over each other, and pull it tight, cutting through the dough without tearing or squashing it.

  138. says

    I dont have any good baking tips, but not to eat it all :)

    i am going to try a new recipe i found last week this weekend made with Hersey’s cocoa–Red Velvet Whoopie Pies!! (and they are very pretty!!!)

  139. debi welbon says

    when you need to bake something try and do it around supper time so you can do one after the other and not have to reheat the oven

  140. Kymberly Pray says

    … sort of like the measure twice, cut once mantra carpenter use, I always check to make sure I have all the needed ingredients assembled, the proper size pans on hand and that my mixer and other equipment are in good working order *before* I start.
    If you need a last minute dessert: use a melon baller on slightly softened ice cream, dip in melted chocolate, freeze. Fast and easy bon bons they will think you slaved away on.

    *this chocolate cake looks amazing, will someone please invent a lickable computer screen? … Quick!

  141. Go Amie says

    Cake flour is basically just slightkly lighter all-purpose flour, so you can subsitute one cup minus one tablespoon of AP flour for cake flour. Also, always sift your flour!

  142. says

    My tip… I replace butter with coconut oil in most of my recipes. healthier, and gives a hint of coconut flavor. I use a bit more than half the amount called for.
    Yum yum!

  143. Anissa says

    Oooh those do look tasty. My tip is to weigh your flour instead of just using a cup. It really can make a big difference.

  144. jenna says

    My tip is to get all of your ingredients out before you start cooking. It is a major bummer when you are missing one item and don’t figure that out until halfway through the dish. Thanks for the giveaway!

  145. says

    My baking tip is improvise to find exciting new recipes. My sister has a wheat allergy, so she can’t eat most baked goods. So we make these really easy, no flour Peanut Butter Cookies. I’m including the recipe below. The cookies are made with 3 ingredients! I always get a lot of compliments on these cookies and am told they are the best cookies.

    Peanut Butter Cookies
    1 c white sugar (you can use splenda baking sugar if you’d like)
    1 c peanut butter (creamy works great, try chunky if you’d like)
    1 whole egg (egg beaters work fine also)

    Mix all ingredients together. Roll into small balls and place on greased baking sheet. Bake on 350 degrees for between 8-12 minutes or until lightly golden. You can even press a Hershey Kiss into the middle of the cookie before baking for a sweet chocolate-peanut butter treat!

  146. says

    I’m not an INCREDIBLE baker. or a wonderful one at that. I often burn things and I end up eating most of the ingrediants before I’m finished.

    But! My tip.

    When baking with kids – give them something to do. I give my 1.5 year old a mini sized bowl with a wooden spoon, some water and a dash of flour. she thinks it’s SO cool. plus it occupies her.

    :> great giveaway by the way. I shall subscribe.

  147. Procrastamom says

    To keep my brown sugar from getting too hard in the container, I place a fresh piece of bread in there to suck up the moisture. I change it every month or so, so it doesn’t get moldy. My MIL has a cute little teddy-bear shaped disk that she bought for the same purpose, but I haven’t been able to find one, so it’s bread for me!

  148. says

    My tip is a super easy one…but surprisingly, many non-bakers don’t think it’s important. PREHEAT your oven!!!! And take things like brownies and cookies out of the oven before they get perfectly baked…they’ll firm up while they cool.

  149. says

    I heart parchment paper. I can pre-make sheet after sheet of cookie dough and just slide them off and on my two cookie sheets. Plus, hello to no clean up!

    Oh, and I just blogged a recipe using Hershey’s kisses – the very best Hershey’s product on the market!

  150. Peter says

    Check your milk and other ingredients for freshness. Make sure you have enough of each ingredient called for before you start baking.

  151. says

    When you are baking a pie (especially if it has a long baking time) cover the edge of the crust with strips of foil, removing for the last 15 minutes.

  152. says

    Letting the kids help decorate cookies will peak there interest in baking later on in their lives. Let them watch you bake or at least mix the ingredients, even the tiny ones can help stir. Make baking a family favorite pastime.

  153. Sue E says

    My tip is don’t use reduced fat margarine when baking cookies, they are definitely not the same. Better yet, always use real butter, save on calories another way.

  154. marilyn higgins says

    My baking tip has to do with frosting cakes. I always freeze the layers and it’s a lot easier to frost when frozen. As it thaws it is so moist also

  155. joan olson says

    Parchment Paper – I swear by this I bake everything on it and when using tinfoil to cover foods in oven put a piece between food and foil absolutely nothing sticks to Parchment

  156. Renate says

    I got tired of hunting for my all-time favorite recipes, so I taped an envelope in the inside of the cupboard over the baking area and tuck in my favorite recipes.

  157. Beverley Justice says

    Wash up as you go. It makes cooking fun, and less of a chore than if you leave all the mess to do at once.

  158. sarah says

    for baking, i’ve been told to always melt chocolate on the stove in a bowl held above simmering water, never directly on the source of heat! i never understood why the melting chocolate would turn all clumpy/gritty until i learned that tip!

  159. says

    My best tip for cookies ~ Buy a silicone baking mat. They are cheap, reusable and will make your cookies come out perfect every time.
    Thanks so much~ Who doesn’t love Hershey’s Chocolate? I love to make Peanut Butter Cookies with Hershey’s Kisses. Yum.
    ((Hugs)) Mechelle

  160. says

  161. Pamk says

    Put out all the ingredients and put them up as you use them. Put dishes in the dishwasher as you go. so that you clean up as you finish up.
    scrtsbpal(at)yahoo(dot)com

  162. says

    This looks so yummy now I have a sweet tooth! I have made this several times before and it’s super yummy and easy too! My baking tip is to get everything out you need before you start mixing….this works great!;-)

    Thanks so much!

  163. Yvonne Butler says

    My tip is to add crushed pineapple to batter and icing of cake. This will keep moist longer. Merry Christmas everyone.

  164. says

    My baking tip is this rule of thumb: use real extracts when possible…the flavor is so much better!

    You have no idea how much this basket win would mean to our home–good luck to all

    BTW, congrats on the velveeta win!!

  165. says

    have everything ready! i have several sets of measuring cups and spoons…and although it may be a few extra dishes to wash, i get every single thing ready and measured…and layed out…no confusion as to what I added or forgot to add

  166. Christie says

    Use parchment paper for baking. It is so convenient and mess-free for cookies and doesn’t foster overcooked bottoms. No need for greasing a cookie sheet when you use parchment paper. You can reuse a sheet of it several times before discarding it.

  167. Marci says

    When baking cookies always line the pan with foil. The cookies won’t stick, the bottoms won’t burn and then you just throw the foil away and the pan is clean.

  168. Nyssa says

    I second the comment about the parchment paper. Cut rounds of parchment to line your cake pans as well as using them on your cookie sheets and for when you bake rolls or sticky buns. It’s less expensive than aluminum foil too.

    Since my hint was already used, I’ll add another use for parchment paper — make a cone from the paper, cut the end off and slip in a decorative tip. Put your tinted frosting in and use this instead of a pastry bag when you do your cookie or cake decorating, then just toss it when done. No messy clean up!

  169. Rosanne M says

    I’m more of an organized person than a creative type. I don’t like to cook or bake but do it anyway. I keep all of my baking supplies in one little cupboard right near the stove. Makes it easier to find things. Even have the birthday candles there and I have quite a cute collection of them handy

  170. says

    My tip is to get all of the ingredients out before you start cooking. I have had too many times that I THOUGHT I had something in the fridge or pantry, started the recipe and then realized I was out! ARGH!
    Thanks for this opportunity to win!

  171. Sarah Small says

  172. says

    I hate dry cakes; substitute an equal measure of vegetable oil for a third of the butter in your cake or muffin recipe and this helps to keep them moist. :D

    Oh, and that very first tip with the kool-aid packets, I do that too, very useful.

  173. says

    My tip is to make sure you read the entire recipe first and foremost and make certain that you have all the necessary ingredients and the right size bakeware. I can’t tell you how many times I THOUGHT I had everything I needed only to find out I was missing this or that or had the wrong size pan.

    Another great tip, before icing a cake make sure it’s cooled down. Oh my!!! I made the mistake of trying to frost a cake that was not cool and the frosting turning to liquid and slid off the cake. It was such a mess!!!

    Thank you so much for this awesome giveaway!!!! This would make a fabulous gift too!

    HAPPY HOLIDAYS!!!!!

  174. Sharon Seneker says

    I cover my baked goods with a piece of aluminum foli sprayed with Pam Spray to cover the top and keep my cakes, casserols etc, from burning on the top while cooking in the middle.

  175. Kathy says

    Here’s my baking tip. I save all my butter wrappers in a plastic zip-top bag in the freezer. When I need to grease a cake pan I just pull out one of the wrappers and use it to grease the pan. You don’t have to worry about thawing out the wrapper, the butter will melt just from the heat of your hand.

  176. Diane C says

    Use cocoa to flour your pans when making a chocolate cake or dessert, so you don’t have white sides if not frosting.

  177. Brenda Callahan says

    I am by far a good baker… but creative i am. and through trial and tribulation, i found that when making a cake (which sometimes come out a little dry) I bake two round or square cakes, rather than putting icing in the middle, while the cakes are still slightly warm, I put pudding between the layers. The warmth of the cakes melts and absorbs the pudding, making the cake itself extremely moist and very flavorful!

  178. Linda Anderson says

    Avoid opening the oven door during baking because you will cause the oven heat to vary. It can cause the cake to fall.

  179. Summerdawn says

    Try to get the kids involved, it is great fun. I have been using crisco in my cookies instead of butter or margarine, they turn out crispier!

  180. says

    We love chocolate cake with peanut butter frosting. I make the frosting quickly with a can a white frosting. Just beat in 3 tablespoons of peanutbutter and 2 tablespoons of milk. ( You can add a little more or less of either to change consistancy and taste.) Thanks!

  181. J. says

    I picked up a great baking tip during a class on gingerbread. If you roll the dough out on the pan and then cut away the excess (so you don’t have to lift the individual house pieces), sometimes the pan moves a lot during the rolling-out process. SO, the tip is to put a damp dishtowel laid out flat under the cookie sheet. It grips the pan and table a bit, and helps a LOT.

    Thanks for the giveaway!
    [email protected]

  182. Marcia S says

    My baking tip is to use an oven thermometer to make sure the temperature is accurate, which is especially important for cookies.

  183. Anita A. says

    My favorite tip is to try to make everything just a smidge healthier without anyone knowing. The easiest and best way is to add 1/4 cup of freshly ground flaxseeds to your recipe. No one can taste them and because they have some healthy omega 3 oil in them, there needs to be no adjustment to the recipe. But, I wouldn’t use it with the yummy recipe above. This is to be added to baking mixes or baking items made from scratch. :-)

  184. Carrie says

    If I am baking anything chocolate I always add instant coffee to it, brings out the flavor of the chocolate. Also when making fudge use parchment paper. Lifts right out the pan, no mess.

  185. Sue R says

    whenever I bake with chocolate I add a little Mace spice. It really adds a pleasant and unique flavor, and usually no-one can guess what makes it that way.

  186. Susan Ledet says

    My Mother is a fantastic baker and she taught me years ago to always measure liquid ingredients in see-through measuring cups at eye level to make sure that you have the precise amount required.

  187. Jay French says

    It’s cookie baking season. I tend to bake the most labor-intensive cookies last. That way, the kids are in bed and I don’t have to split time between cooking (and cleaning) and putting them down — less hassle.

  188. David Bertolo says

    Perfect Cookies Every Time — Using parchment paper to bake the cookies is easy, safe (and food-grade!), and is my favorite cookie-baking trick. Parchment paper allows you to be more precise in baking cookies, because you can remove them all from the pan at the same moment. Plus, you can make more cookies faster, which is never a bad thing.

  189. CHARLOTTE says

    I DO NOT HAVE A BAKING TIP EXCEPT, “LISTEN TO THE OTHER PEOPLE IN THIS CONTEST!!” I WISH I KNEW SOMEONE THAT COULD TEACH ME. GEE MAYBE WINNING THIS SET IS THE ANSWER>> I SURE LOVE EVERYTHING HERSHEY…

    KISSES AND HAPPY HOLIDAY TO ALL

  190. Kimberly says

    I’m a much better cook than I am a baker but I have learned a couple of things: I substitute applesauce for oil and always use real butter.
    Thanks for the chance to win!

  191. D Kasper says

    My best baking tip is to break your eggs into a separate bowl and not into your other ingredients. This makes sure you don’t put bad eggs or shells into your baked goods.
    dawn0124 [at] gmail [dot] com

  192. Aletha Hendrickson says

    I substitute swiss chard, which is easier to grow than spinach, in casserole and soup recipes that call for spinach. Also, if you cut an onion in half, and slice with the cut side down, you’ll have no tears. Thanks for the giveaway.

  193. Kathy Emerick says

    Make sure that you have all the ingredents before baking. I found that using parchment paper is the best to line cookie sheets. And when baking for the Christmas Holidays, put on some Christmas music to put you in the holiday spirit and your cookies will come out very nice!

  194. Lynn Wittner says

    I always substitute applesauce or water for the oil when making a cake mix. With applesauce the cake turns out very moist and with water it turns out fluffier.

  195. Kimberly says

    If you’ve got one of those ill-behaved ovens that doesn’t heat evenly like I do, you can keep your pies and goodies from getting darker on one side than the other by either turning it around halfway through, or by creative use of tinfoil cutouts. Use a scissors and cut a protective shield out of tinfoil in whatever shape is needed, and use it to cover the dish for the last few minutes. A circular “rim” type cutout is also great for protecting the edges of pie crusts during the last part of baking, especially for things like pumpkin pie that take a long time to bake!

  196. Amy says

    My favorite baking tip is to line cookie sheets with parchment paper before baking cookies. This way you can re-use them by just replacing the paper.

  197. says

    My tip is to let the kids help- from the time they can sit up I start them with a bowl of ice and wooden spoon and as they learn more they can do more advanced things.
    They will (hopefully) learn valuable skills and the time is very well spent as you get precious memories that last for a lifetime- theirs and yours.

  198. Diane says

    When you need to soften sticks of butter, NEVER microwave them. The batter ends up too runny, so you add extra flour and all the taste is gone. Set the butter out an hour or two before you need it.

  199. Dolores Olsen says

    I bake the bottom of the pie crust for about 10 minutes before I put he apples or whatever in and then bake it as you wouldotherwie. that way you don’t have an under done bottom crust

  200. Martha Payne says

    When buttering a pan for baking, put the buttered pan in the oven until the butter melts before pouring the batter. This helps the batter not stick to the pan. Please count me in and thanks for the contest!
    codisweepstakes at gmail dot com

  201. Ashley says

    I learned at a young age (only because I didn’t know exactly) that a dash or pinch is considered to be less than 1/8 of a teaspoon.
    Also, my favorite thing to make is cheesecake. Always- cook your cheesecake in a water bath to prevent cracking!

  202. KATHY D says

    I liked to use a slice of bread in the cookie bar to keep the cookies soft….. But i also think it is important to cook with your kids it makes it more fun

  203. Gary W. says

    I’m a firm believer in using nothing but “Hershey” brand chocolates and “Gold Medal” flour when baking! .. The cheap brands just don’t cut it when it comes to a good finished product!

  204. Carrie K. says

    My favorite baking tip that I ever read was to add 1/2 tsp lemon juice to your favorite chocolate chip cookie recipe. The acid helps to activate the baking soda, producing a softer, chewier cookie.

  205. Timothy W. says

    Hows this one: “Don’t leave your daughter’s homework on the stove.”

    You may accidentally burn it and have to call the teacher and explain that you burnt her “big project.”

    Important tip!

  206. Bekki M says

    When using peanut butter in a recipe, I lightly spray the measuring cup with cooking spray before measuring. The pb comes out so much easier and the cleanup is a lot less messy.

  207. says

    Always toss a slice of bread in your cookie storage device (for me, it is usually a plastic bag) to keep your cookies soft for days and days and days!

  208. says

    To help yeast dough rise in a draft-free place, put it in a cold oven and turn on the oven light. The bulb produces just enough heat to produce the warmth the dough needs.

  209. says

    For the BEST chocolate chip cookies, I grate a Hershey bar into the batter. It adds even more chocolaty goodness and I get millions of compliments every time.

    Thanks for the chance to enter!

  210. Susan Smith says

    I use extra virgin coconut for it’s fat burning metabolism revving properties. Please enter me. I subscribe to your newsletter.

  211. Sameera says

    throw baking trays in the fridge after use so you don’t have to wait another 20 mins to throw the next batch in the oven!