Food for Thought
The Polk County News’s annual Holiday Cookbook edition somehow managed to fall by the wayside this year, so we’ve decided to start a recipe column to use the recipes that came in this year.
The Polk County News’s annual Holiday Cookbook edition somehow managed to fall by the wayside this year, so we’ve decided to start a recipe column to use the recipes that came in this year. Once they’ve been used, other recipes will follow.
Anyone would would like to be a part of Food for Thought is invited to share their favorite recipes, whether it be for the holidays or just for an everyday easy meal. Nothing is off the table!
To begin, we have some recipes from Ruth Ann Kersey. Ruth Ann has been a longtime contributor to our recipe edition. Every year, there is little question she will participate and send in a number of recipes that make our mouth water as we type them in.
First up is Chocolate Candy Cane Cupcakes. While Christmas may be over, there’s a good chance you still have some candy canes lying about, so if you want to try a different twist on what to do with them, give these a try:
Chocolate Candy Cane Cupcakes
1 box (18.75 oz) devil’s food cake mix
3 ounces cook-and-serve vanilla pudding (not instant)
2 cups sour cream
1/2 cup water
1/4 cup oil
2 eggs, slighty beaten
2 cups grated semisweet chocolate chips
Peppermint Buttercream Frosting:
1 cup (2 sticks) unsalted butter
1/4 tsp salt
4 cups powdered sugar, divided
1/2 tsp vanilla extract
1 tsp peppermint extract
2-3 tbsp milk or heavy cream, divided
2-3 candy canes, crushed
Preheat oven to 350 degrees.
In a large bowl, beat cake mix, pudding, sour cream, water, oil, and eggs with electric mixer. Gently fold in chocolate chips, and pour into paper-lined muffin tins.
Bake for 15-20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for 20 minutes before icing.
In the bowl of an electric mixer, whisk butter on medium until smooth. Add salt. Add half of powdered sugar, 1 cup at a time, beating after each addition. Add vanilla and peppermint extract. Beat in 1 tbsp milk or cream. Add remaining powdered sugar 1 cup at a time. Add addition milk/cream until desired consistency. Ice cupcakes and decorate with crushed candy canes.
Polk County News | P.O.
Box 129 | 3 Main Street | Benton TN 37307
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