I’m going away from tomorrow to meet my entire family!! I’m really excited and looking forward to meet my aunts , uncles, cousins , nephews and nieces. We make an effort to meet every year and have great fun. These moments are truly cherishable and locked forever in our minds. This time I decided to include these delectable chocolate kisses from Savoring Desserts.
Baking something which met the criteria of travelling , non alcohol based ( not even extracts) and eggless was a little difficult initially, then this dessert from Italy , also known as Juliet’s Kisses caught my eye. It seemed like an easy bake ( thats why I decided to make them) , I pondered on it for a while and finally decided to give it a shot. I tweaked the recipe to my liking and it turned out well!
The novice baker that I am, I grew impatient, irritable and almost decided not make it halfway into them. Then remembering K’s stern look when a mishap occurs in our kitchen and also terrified that he might eat the dough just like that for dinner which he is thoroughly capable of, I decided to go on with it and succeeded!!! Isnt there an immense pleasure and satisfaction when one achieves things that they think they cant ??? I felt like I climbed a mountain!!! I gave myself a pat, nibbled on a coupla kisses and packed the rest. Eversince I’ve been hop, skip and jumping dreaming about the good time ahead!!
I hope to bake more often, if not for the food , only to improve my concentration and precision. Wish me luck folks!!
Who more than my dear family deserves these kisses better ??
See you all Next week!!!
2 cups all purpose flour
2 sticks + 1 tablespoon butter or 8oz + 1 tablespoon of unsalted butter at room temparature
1 cup of confectioners sugar ( I made it myself at home )
60gm or 1/4 cup of chocolate ( I used hershey’s semi sweet chocolate chips)
1/2 teaspoon of salt.
1 teaspoon vanilla extract ( the recipe calls for rum extract)
yields about 40 kisses
Confectioner’s sugar :
Take one cup of sugar with one tea spoon of corn starch and blend. I used a coffee grinder for the same, if you do not wish to use cornstarch , use arrowroot powder for the same. The addition of the corn starch helps the sugar not to etch the blender or become sticky.
One can use upto 30% of corn start (1/3 cup) for a cup of sugar.
For the kisses:
Take the sugar, butter and salt in an electric blender and beat on medium until the mixture becomes soft and fluffy, beat in the vanilla extract ,add the flour and beat until the mixture is well blended, cover and chill for an hour until firm.
Preheat the oven to 350 F or 180 C
Scoop up the dough and make small balls , I used a teaspoon scoop to make the balls and place them on an ungreased baking sheet 1 inch apart. Bake them exactly for 10-12 minutes. Remember that the cookies should not brown but be firm. Remove from heat and transfer onto a cooling rack and let them cool completely.
Meanwhile, place the chocolate chips and butter in a heat proof dish and hold above a simmering pot of water. Hold it above and make sure the bottom of the bowl does not touch water. stir until the butter and chocolate melt completely .
Take a butter spreader, smear each cookie with the melted chocobutter and attach another one like a sandwhich. Let it completely cool and transfer to an airtight container. These can be stored upto 1 week and are best when served at tea time. or with coffee.