By Tuxedo Brownie Hugs Cookies

60 Hershey’s hugs chocolates

1 package brownie mix with syrup

1/4 cup cocoa

1/4 cup hot water

1/4 cup vegetable oil

2 eggs

1: Remove wrappers from chocolates. Heat oven to 350 degrees. 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 5 minutes or until set. Cool 1-2 minutes. PRess hugs chocolate into center of each cookie. Remove from cookie sheet to wire rack. cool completely. Makes about 5 dozen cookies.

Cinnamon chips brunch crescents

Homemade treats can also personalize your wedding rehearsal or post-wedding brunch. You can add the initial of your last names to the monogrammed mini-chocolate cakes or dress up tables with tuxedo brownie hugs. The recipes are below:

Monogrammed mini-chocolate cakes

Ingredients: 1/2 cup, or 1 stick, of butter or margarine, 1/2 cup water, 3 tablespoons 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. Icing in a tube.

1: Heat oven to 350 degrees. Line 13-inch-by-9-inch-by-2-inch baking pan with parchment paper or waxed paper.

2: Combine butter, water and cocoa in saucepan over medium heat until mixture boils. Stir flour, sugar, baking soda and salt in bowl. Add hot cocoa mixture. Add egg and sour cream; beat on medium speed until well blended. Pour 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

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 cups, if desired. Makes about 24 mini cakes.

Chocolate glaze

Bring 1/2 cup water and 1/4 cups or about 1/2 sticks of butter to boil in small sauce pan.

Stir in 1/2 cup cocoa.

Remove from heat; cool slightly. Gradually add 3 cups, powdered sugar, stirring with whisk until smooth. Stir in 2 teaspoons vanilla extract. Makes about 1 1/2 cups of glaze.

2 cans refrigerated quick crescent dinner rolls

2 tablespoons butter or margarine, melted

1 2/3 cups cinnamon chips

Cinnamon chips drizzle

1: Heat oven to 375 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 toward opposite point. Place point side down on ungreased cookie sheet; curve into crescent shape.

3: Bake 8-10 minutes or until golden brown. Drizzle with cinnamon chips drizzle. Serve warm.

Drizzle

Place remaining 2/3 cup chips and shortening spread in a small microwave-safe bowl. Microwave at high .for 1 minute or stir until chips are melted and mixture is smooth.

- Courtesy of foodeditor.com