Cherry Chocolate Kisses

This is going on my list of Christmas baking.  Every year I try to add something new and this year these Cherry Chocolate Kisses have made it to the list.  I found this cookie on Pinterest.  I have a few things from Pinterest that didn't turn out at all (like the mac and cheese in a cup)  but this one is a keeper!  They turned out just fabulous and were so easy to make.  They are basically a shortbread cookie with cherries added to the dough and you can whip them up in no time. Just make sure when you add the kisses when the cookies come out of the oven let them cool completely until they harden again, 'cause one little touch and they loose their form.  Come on, cherries and chocolate?  What's not to love! 

Cherry Chocolate Kisses

Ingredients

1 cup unsalted butter, softened, but still cool*****very important!

1 cup powdered sugar

1/8 teaspoon salt

2 teaspoons maraschino cherry “juice”

1/4 teaspoon almond extract

2 and 1/4 cups all-purpose flour

1/2 cup maraschino cherries, chopped

Granulated sugar, for sprinkling the cookies

36 milk chocolate kisses, unwrapped

Instructions

1. Preheat the oven to 325 degrees.

2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.

3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.

4. Add the cherry juice and the almond extract until combined.

5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.

6. Increase the mixer speed to medium and add the cherries.

7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.

8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.

9.  Sprinkle each cookie with a little granulated sugar.

10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.

11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.

12.  Transfer the cookies to a wire rack to cool completely.

Servings: approximately 36 cookies

Adapted from The Curvy Carrot

Tortilla Soup

I know everyone says "it's that time of the year again" to make soup because it's fall, but the truth of the matter is I love soup all year round. Yes, even on hot summer days, I will eat homemade soup.  Yes, my family thinks I'm nuts, but what can you do. I love making soup and I love eating soup. I make tons of soup and freeze it. 

Now my friend Deccy (check him out, he's a gorgeous greyhound) from across the pond says his Momma's love spicy soup.  So I thought I'd post my tortilla soup recipe for them. I really think they'd enjoy it. You can't go wrong in my eyes with chipotle peppers, jalapenos and cilantro.  So if you like spicy, here's my recipe for tortilla soup which I think I adapted from a Cooking Light magazine, but I can't remember since it's on a scrap piece of paper! lol!

Tortilla Soup

4 boneless, skinless chicken breast

8 cups of low sodium chicken broth

1 large onion, peeled and quartered

4 cloves of garlic, peeled

8-10 sprigs fresh cilantro or 8 frozen cilantro toppit cubes

1 sprig fresh oregano or 1 tsp. dried oregano

pinch of salt

1 14oz. can of diced tomatoes

1/2 a medium jalapeno pepper seeded and cut into chunks

1 chipotle pepper in adobo sauce with 1 tbsp. adobo sauce

1 tbsp. vegetable oil

Bring chicken broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano and salt to a boil.  Reduce heat to low. 

Cover and simmer for 20 minutes or until the chicken breasts are done.

Remove chicken and set aside to cool.

Strain the broth through some cheesecloth and set aside.

In a blender, puree tomatoes, 2 onion quarters, 2 garlic cloves, jalapeno, chipotle pepper and adobo sauce until smooth.

Heat oil in large pot, add the puree and a pinch of salt.  Cook until dark, about 10 minutes.

Meanwhile, shred your cooled chicken. (I just use two forks)

Try to ignore the drooling hound at your feet.

Add strained broth to simmered puree mixture.

Give the hound at your feet some chicken to stop the drool until you have finished your soup.

Add the shredded chicken to the soup and heat through.  Crumble some tortilla chips on top.

Yummy! 

Enjoy!