Ingredients
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1 cup Hershey's semi-sweet chocolate chips
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1/2 cup pecan pieces
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2 teaspoons freshly grated orange rind
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2 cups all-purpose flour
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1 cup sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 tablespoons shortening
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3/4 cup orange juice
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1 tablespoon butter or 1 tablespoon margarine
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1 tablespoon cocoa or 1 tablespoon Hershey's dutch-processed cocoa
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1 tablespoon water
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1/2 cup powdered sugar
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1 egg, slightly beaten
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1 cup fresh cranberries or 1 cup frozen cranberries, coarsely chopped
Instructions
- Heat oven to 350°F.
- Grease and flour three 5 3/4x3 1/4x2-inch miniature loaf pans.
- Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.
- Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
- Cool 15 minutes; remove from pans to wire rack.
- Cool completely.
- Drizzle Cocoa Drizzle Glaze over top.
- -----------ChocolateDrizzle Glaze--------------.
- Microwave butter in small microwave-safe bowl at HIGH (100) 20 to 30 seconds until melted.
- Stir in cocoa and water.
- Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred.
- Do not boil.
- Gradually add powdered sugar and vanilla, beating with whisk until smooth.
- If necessary, add water, a few drops at a time, until of desired consistency.
- Makes about 1/4 cup glaze.