Hot Raspberry Kiss Recipes

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RASPBERRY KISS

Provided by Claire Robinson

Categories     beverage

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 5



Raspberry Kiss image

Steps:

  • In a pitcher, combine the liqueur, pineapple juice and cranberry juice. Chill in the fridge at least 2 hours.
  • Pour 2 tablespoons of the mixture into flutes and top off with sparkling wine. Garnish with a fresh raspberry.

1/4 cup black raspberry liqueur (recommended: Chambord)
1/2 cup pineapple juice
2 tablespoons white cranberry juice
1 bottle dry sparkling wine
Fresh raspberries, for garnish

MADELINE'S KISS

Provided by Food Network

Time 11m

Yield 1 drink

Number Of Ingredients 5



Madeline's Kiss image

Steps:

  • Combine the liqueurs in a large mug and microwave on high for 15 seconds. Add the hot chocolate and stir; top with whipped cream.

3/4 ounce orange liqueur
3/4 ounce Irish cream liqueur
3/4 ounce coffee liqueur
4 ounces hot chocolate
Whipped cream, for garnish

RASPBERRY HOT CHOCOLATE

Provided by Aida Mollenkamp

Categories     beverage

Time 9m

Yield 2 servings

Number Of Ingredients 6



Raspberry Hot Chocolate image

Steps:

  • Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
  • Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

6 ounces milk chocolate, finely chopped
3/4 cup whole milk
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
3 tablespoons raspberry liqueur (recommended Chambord)
Crystallized ginger, for garnish, optional

MAPLE BUTTER KISS

Provided by Food Network

Categories     beverage

Yield 1 serving

Number Of Ingredients 6



Maple Butter Kiss image

Steps:

  • Pour liquid ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a martini glass and top with fresh-ground nutmeg.

Ice
1 1/2 oz. vodka
1/2 oz. DeKuyper Buttershots liqueur or butterscotch schnapps
1/4 oz. real maple syrup
1 oz. half-and-half
Fresh-ground nutmeg

CHOCOLATE-RASPBERRY CUTOUT COOKIES

When my daughter, Katie, was 2, the juicy, ripe raspberries in my backyard inspired me to create this cutout cookie. It's become a mother-daughter tradition to pick the raspberries, choose the cutter shapes, cut out the cookies and frost them. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 15



Chocolate-Raspberry Cutout Cookies image

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 1 hour., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough., Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

1 cup unsalted butter, softened
1 cup superfine sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
FROSTING:
1-1/2 cups frozen unsweetened raspberries, thawed
6 tablespoons butter, softened
4 cups confectioners' sugar
Gold and pearl dragees

RASPBERRY KISS

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

Provided by lazyme

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3



Raspberry Kiss image

Steps:

  • Pour ingredients into a stainless steel shaker over ice, shake until completely cold then strain into a chilled stemmed glass or rocks glass filled with ice.

Nutrition Facts : Calories 83.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 31.7, Sodium 9.7, Carbohydrate 0.8, Protein 0.6

1 ounce cream
1 ounce dark Creme de Cacao
1 ounce Chambord raspberry liquor

RASPBERRY KISSES

This recipe comes from New Zealand and is essentially small sweetened drop biscuits with raspberry jam or preserves. A sprinkling of confectioner's sugar makes them irresistable.

Provided by threeovens

Categories     Drop Cookies

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Raspberry Kisses image

Steps:

  • Cream together butter and sugar. Add eggs one at a time, beating between each addition. Sift together flour, cornstarch, baking powder and a pinch of salt. Add to wet ingredients.
  • Drop dough by teaspoons onto greased cookie sheet. Bake 8-10 minutes at 400°F Cool.
  • Once cookies are cool, spread flat side with raspberry jam or preserves. Place another cookie on top of preserves by the flat side. Done.

8 tablespoons butter (1 stick)
8 tablespoons sugar
3 eggs
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
4 ounces raspberry jam or 4 ounces raspberry preserves
1 pinch salt

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