The quick creamy chocolate pudding recipe and the peanut butter blossoms recipe from Hershey's Kitchens both use Hershey's products. The chocolate pudding contains Hershey's cocoa, while the peanut butter blossoms feature Hershey's Kisses milk chocolates.
To make the chocolate pudding, combine 2/3 cup of sugar, 1/4 cup of Hershey's cocoa, 3 tablespoons of cornstarch and 1/4 teaspoon of salt in a saucepan. Trickle in 2 1/4 cups of milk, stirring as you do so. Bring the mixture to a boil over medium heat, and allow it to boil for one minute before taking it off the heat. Fold in 2 tablespoons of butter and 1 teaspoon of vanilla extract. Transfer the pudding into individual serving bowls, and serve it warm or cold.
To make the peanut butter blossoms, whip 3/4 cup of creamy peanut butter with 1/2 cup of shortening in a bowl before beating in 1/3 cup each of granulated sugar and light brown sugar. Add 1 egg, 2 tablespoons of milk and 1 teaspoon of vanilla extract. Combine 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon of salt, and gradually incorporate this flour mixture into the peanut butter mixture.
Roll the dough into 1-inch balls, and arrange them on a cookie sheet. Bake the cookies at 375 F for eight minutes. Work quickly to push a Hershey's Kisses milk chocolate into the center of each cookie. Transfer the cookies onto a wire rack, and allow them to cool completely.