BeingJewish.org - Jewish Cooking Expert

Chocolate Cream Kisses (dairy)
makes 36

1 pound cream cheese, softened
¾ cup sugar
2 eggs
2 teaspoons grated lemon rind
18 vanilla wafers
36 chocolate kisses, unwrapped
¼ cup currant or apple jelly, melted
36 fresh cherries, with stems
mint leaves for garnish

Preheat oven to 375F. Place paper baking cups in 36 miniature muffin pans. Set aside.

Whip cream cheese, sugar, eggs and lemon rind until light, 2-3 minutes. Press half a vanilla wafer into bottom of each baking cup, then place a chocolate kiss on top. Spoon cream cheese mixture over to fill cups about three-quarters full. Bake in preheated oven for 10 minutes until cheese mixture is set in center. Cool. Brush lightly with melted jelly.

Garnish with a stemmed cherry and mint leaf on each.

Approx. nutrients per piece: calories – 108 protein – 2g carbohydrates – 11g

Fat – 6g cholesterol – 27mg sodium – 53mg

This recipe from the article Bridal Shower- Victorian Tea

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.