Well Guys, our worst holiday is almost here. We never seem to get this one right. We pick out the nicest piece of lingerie, not to mention expensive and we're labeled a "Pig". How about Work Out Equipment? You might as well call her fat. New vacuume cleaner? There's a night on the couch guaranteed!
Look, i'm gonna help get you through this. You're not gonna like it but...SHE WILL! And that my Brotha From Anotha Motha is gonna make your life, a lot more pleasant trust me. Think about it. If you follow this simple recipe which, anyone, even Blockheads like us can, you can score enough brownie points to last all the way through ice fishing season. C'mon, don't be scared now, return that silky french teddy you bought at Victoria's Secret and give this dish a try. It's not nearly as hard as going through a week of complete and utter HELL with the wife and missing out on a perfectly good day on the ice.
Chocolate Raspberry Hearts
Here's what you'll need.
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
cup hazelnut spread with cocoa
tablespoons dark chocolate chips
tablespoon powdered sugar
1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. 2 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet. 3 Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg. 4 Bake 13 to 17 minutes or until hearts are golden brown. 5 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.