Hy-Vee Recipes and Ideas

If you thought cheesecake couldn't get any better, think again. We decided to flood a Cheesecake Factory Bakery original cheesecake with homemade chocolate ganache and we have zero regrets.

Who wants an average cupcake? We want one with all the fixings. And by all the fixings ... we mean more chocolate!

Decorate Hy-Vee Bakery buttercream-frosted cupcakes with Zoet chocolate embellishments. To make shards or create large curls, melt a 60% cacao dark chocolate bar or white chocolate baking bar and spread on a baking sheet. Let stand until firm. Use a metal spatula to scrape chocolate into shards or curls. For chocolate lace, pipe melted chocolate in a lace pattern onto parchment paper and freeze until firm. Using an icing spatula, gently lift the piped lace from the parchment and place on top of each cupcake.

Mmm. Who doesn't love a classic chocolate-dipped strawberry? A tip to take them over-the-top: dip them in Zoet Belgian chocolate. Y.U.M.

Hy-Vee Bakery chocolate brownie cookies and ice cream. Yeah, you have our attention.

Where have these chocolate-dipped sugar cookies been all of our lives?!

Dip Hy-Vee Bakery sugar cookies into melted dark or white chocolate melting wafers; allow excess chocolate to drip off sides. Sprinkle with chopped toasted almonds and let set. When firm, drizzle white chocolate cookies with melted dark chocolate and dark chocolate cookies with melted white chocolate. Garnish with sea salt, if desired. Let stand until set.

Everything's better on a stick ... right? Then so are our fixed-up Hy-Vee Bakery brownies.

Insert wooden craft sticks into 6 Hy-Vee Bakery Fresh fudge brownies; place on a parchment-lined baking sheet. Drizzle brownies with melted white or dark chocolate, then sprinkle with Hy-Vee mini semisweet chocolate baking chips and/or nonpareil sprinkles. 

Ready-to-use crepes make this recipe extra-easy. What makes them extra-tasty? It's gotta be the chocolate hazelnut spread.