Cool Kiss Recipes

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KISS: KEEP IT SIMPLE (BRUSSELS) SPROUTS



KISS: Keep it Simple (Brussels) Sprouts image

This is a simple preparation that lets the sprouts speak for themselves instead of masking with another flavor. You may be surprised, but if you listen you'll hear them saying 'I am yummy!' Makes a great side with turkey or tempeh.

Provided by Ruby

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 15m

Yield 4

Number Of Ingredients 4

1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarse-ground black pepper

Steps:

  • Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
  • Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 10.5 g, Fat 7.1 g, Fiber 4.5 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 508.7 mg, Sugar 2.5 g

CHOCOLATE KISS COOKIES



Chocolate Kiss Cookies image

Chocolate kiss filled cookies. A wonderful chocolate treat.

Provided by June

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 7

1 cup margarine, softened
½ cup white sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
⅓ cup confectioners' sugar for decoration

Steps:

  • In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 62.4 mg, Sugar 4 g

COOL KISS



Cool Kiss image

Make and share this Cool Kiss recipe from Food.com.

Provided by refrigerator raider

Categories     Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 4

2 ounces peppermint schnapps
1/2 ounce blue curacao
1 ounce lemon juice
4 ounces club soda

Steps:

  • Combine schnapps, liqueur, and juice in a mixing glass.
  • Add ice, shake, and pour contents into a Collins or highball glass. Top with club soda and stir gently.

Nutrition Facts : Calories 7.1, Sodium 25.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.7, Protein 0.1

CHOCOLATE KISS



Chocolate Kiss image

Provided by Geoffrey Zakarian

Categories     beverage

Time 30m

Yield 1 drink

Number Of Ingredients 10

Caramel sauce, for the rim
Cocoa powder, for the rim
1 1/4 ounces cognac, such as Hennessy VSOP
1 ounce half-and-half
1/2 ounce oloroso sherry, such as Lustau
1/2 ounce Bitter Chocolate Syrup, recipe follows
1/2 ounce Simple Syrup, recipe follows
Grated fresh nutmeg, for garnish
4 ounces chopped bittersweet chocolate (70 percent), such as Valrhona
1 cup sugar

Steps:

  • Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
  • Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.
  • Mix the chocolate with 4 ounces warm water in a small bowl until melted.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

CHOCOLATE KISSES



Chocolate Kisses image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 filled cookies

Number Of Ingredients 6

6 1/4 ounces blanched almonds (to yield 1 1/2 cups ground)
1 cup sugar, plus 1 tablespoon for grinding almonds
2 large egg whites
6 tablespoons Valrhona cocoa powder, sifted
3 ounces semisweet chocolate
6 tablespoons heavy cream

Steps:

  • Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
  • Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
  • Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
  • Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

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