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5 Ways to Curb Food Waste

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In Good Taste

 

 

 

 

 

 

 

(Family Features) A little extra time in the kitchen before you put groceries away can save a ton of time over the course of a week. Research has shown that shoppers who meal plan and prep have lower grocery bills and make fewer shopping trips, resulting in less wasted food.

Taking small steps like these let you prep and protect the food you buy to save money, time and the environment.

  1. Store food in plain sight. It can be easy to overlook newly purchased foods or leftovers when you can’t see them. Use clear containers in the refrigerator so you can easily identify the items you need when you need them.
  1. Keep leafy produce fresh longer. Don’t rinse or remove the stem from leafy produce like kale before storing. Wrap leaves in dry paper towels and seal in a Glad Bag, squeezing out as much air as possible when sealing. Store cut kale in a sealed container in the coldest part of the refrigerator, and keep items like whole Brussels sprouts in a bowl covered with ClingWrap with air holes.
  1. Make ahead and freeze. Many foods hold quite well when frozen. You can prepare and even cook many perishable items ahead of time then freeze them for use at a later time. This approach works well for individual ingredients, complete meals like casseroles and seasoned meats.
  1. Repurpose foods that are fading. Remember that many foods are still quite useful past their prime. A brown banana may not make for an appetizing snack, but it’s perfect for a batch of muffins.
  1. Make salads and sides ahead of time. When you arrive home from the store, whip up some of the dishes you’re planning for the week to ensure the ingredients are fresh and you don’t run out of time later. An option like this Shaved Brussels Sprouts and Kale Salad is sturdy enough to hold in a tightly sealed Glad container, dressed, for at least a day without getting soggy.

Find more tips to help keep your food fresh for days and reduce waste at Glad.com.

 

Shaved Brussels Sprouts and Kale Salad

Recipe courtesy of Ayesha Curry on behalf of Glad

Dressing:

3       tablespoons lemon juice

1        tablespoon whole-grain mustard

1        teaspoon maple syrup

1/2    cup extra-virgin olive oil

small GladWare container

kosher salt, to taste

ground black pepper, to taste

Salad:

3/4     pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin

1          head Lacinato kale, tough ribs removed and sliced thin

3/4     cup coarsely chopped, roasted, salted almonds

1/2      cup dried cherries

sealable GladWare container

To make dressing: Place lemon juice, mustard, syrup and olive oil in small container or jar and shake vigorously. Season, to taste, with salt and pepper, and shake again.

To make salad: In mixing bowl, toss Brussels sprouts, kale, almonds and cherries together. Mix in dressing and toss to coat evenly. Serve immediately.

If making ahead, store dressed salad in sealed container for up to 24 hours.

 

May 17, 2017 |

Pair Like a Pro

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake

A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie

Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake

Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

2          cups graham cracker crumbs

1/2       cup butter or margarine, melted

4          packages (8 ounces each) cream cheese

3/4       cup honey

1/4       cup flour

5          eggs

1/3       cup heavy cream

1          tablespoon lemon zest, grated

1          teaspoon vanilla

fresh berries, for garnish

fresh mint, for garnish

To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.

Heat oven to 350 F.

To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.

Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.

With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.

Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

 

Honey Devil’s Food Cake with Rich Chocolate Frosting

Recipe courtesy of the National Honey Board

1 1/2    cups all-purpose flour

1 1/2    cups unsweetened cocoa powder, divided

2          teaspoons baking soda

1          teaspoon baking powder

1/2       teaspoon salt

2          cups honey, divided

1/2       cup 2 percent low-fat milk

1/2       cup vegetable oil

2          eggs

3          teaspoons vanilla extract, divided

1          cup boiling water

1          cup heavy whipping cream

milk chocolate shavings, for garnish

To prepare cake: Heat oven to 350 F. Grease and flour two 9-inch cake pans.

In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1 1/2 cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in water.

Divide batter between pans. Bake 25-30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.

To prepare frosting: In medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until just thick and fluffy.

To assemble: Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.

Garnish with milk chocolate shavings. Pair each serving with a glass of prosecco, like Nero D’avola from Villa Pozzi.

 

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Barnaby Chambers/Shutterstock.com (chocolate cake with wine)

May 10, 2017 |

30 Minutes to Mealtime

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Variety certainly is the spice of life, but after a long day, it’s easy to get stuck in a mealtime rut and turn to the same dishes each week. With fast-paced lifestyles, many families are left with little time to come up with new, creative meals.

However, with freshly seasoned ingredients like Smithfield Marinated Fresh Pork, a delicious, healthy and hassle-free meal can be made in 30 minutes or less. These 100 percent fresh pork products are slow-marinated in delicious seasonings like Roasted Garlic & Herb and Applewood Smoked Bacon, and can be grilled, roasted, sauteed or slow-cooked for a fast mealtime solution any night of the week.

Take an extra step to simplify dinner with an easy slow-cooker recipe such as this Cheesy Pork and Enchilada Stew, or try Pork Chops Smothered in Onions and Mushrooms for a quick, savory supper. With effortless recipes like these, you’ll always have an answer to the age-old question “what’s for dinner?”

For more recipe ideas, and to see what you can do with 30 minutes, visit SmithfieldRealFlavorRealFast.com.

Cheesy Pork Enchilada Stew

Prep time: 10 minutes

Cook time: 4-5 hours

Servings: 8

1                package Smithfield Boneless Pork Shoulder Seasoned Carnitas

1/2             cup corn flour

hot sauce

2                cans (10 ounces each) red enchilada sauce

1                can (10 ounces) diced tomatoes and green chiles

1                can (4 ounces) chopped green chiles

1 1/2          teaspoons minced garlic

fresh cilantro

1                can (15 ounces) black beans, rinsed and drained

1                cup no-salt-added chicken stock

1/2            large red onion, diced

sour cream

4                ounces cream cheese

2                cups (8 ounces) shredded sharp cheddar cheese

 

Place carnitas in 5-quart slow cooker. Add corn flour and toss to coat meat.

Add all remaining ingredients except cream cheese and shredded cheddar. Cover and cook on high 4-5 hours (low 7-9 hours).

Break meat apart with spoon. Add cheeses and stir until melted.

Tip: Leftover stew can be made into dip. Heat 6 cups stew; add 2 cups shredded cheddar cheese and 4 ounces cream cheese; stir until melted. Serve with tortilla chips.

 

Pork Chops Smothered in Onions and Mushrooms

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 5

 

6                slices Smithfield Hickory Smoked Bacon, cut into 1-inch slices

1                Smithfield Garlic & Herb Marinated Fresh Pork Sirloin Roast, cut into five 1-inch chops

2                tablespoons butter

1                large sweet yellow onion, thinly sliced

8                ounces cremini mushrooms, sliced

1/2             teaspoon salt

1/2             teaspoon pepper

1                cup no-salt-added chicken stock

2                tablespoons balsamic vinegar

1                teaspoon minced garlic

In large skillet over medium-high heat, cook bacon until browned and crisp. Carefully remove bacon and drain on paper towels.

Brown pork chops in bacon grease over medium-high heat, about 2 minutes per side; remove chops from skillet.

Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.

Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 F, turning once, about 10 minutes.

 

 

May 3, 2017 |

Sweet Spring Desserts

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog

Prep time: 25 minutes

Cook time: 45 minutes

Servings: 24

Nonstick cooking spray

30        vanilla cream-filled cookies

1/4       cup butter, melted

3          packages (8 ounces each) cream cheese, softened

3/4       cup sugar

3/4       cup sour cream

1/3       cup key lime juice

1          tablespoon key lime zest

1/4       cup flour

3          eggs

green gel food coloring (optional)

1          can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided

1          container (8 ounces) whipped topping, thawed

key lime slices (optional)

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.

Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.

Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12

1          cup vanilla wafer crumbs

1          cup finely chopped pecans

1          cup butter, melted

8          ounces cream cheese, softened

1          cup powdered sugar

16        ounces whipped topping, divided

2          small boxes cheesecake-flavored pudding

3          cups milk

1          can (21 ounces) Lucky Leaf Cherry Pie Filling

1/2       cup. chopped pecans

Heat oven to 350 F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans.

April 26, 2017 |

Celebrate With a Gourmet Lunch

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In Good Taste

 

 

 

 

 

 

 

Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it’s easy to customize to fit the occasion and your guests’ preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it’s the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Eggs Benedict with Duck Bacon

Servings: 6

Hollandaise Sauce:

3     egg yolks

10   tablespoons unsalted butter, cut into 1-tablespoon pieces

2      teaspoons fresh lemon juice

1/2   teaspoon kosher salt

1/8   teaspoon cayenne pepper

12     slices Maple Leaf Farms Duck Bacon, cut in half

12     English muffin halves, toasted

12     eggs, poached

pinch of salt

chopped parsley, for garnish (optional)

To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.

In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.

Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.

Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.

To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.

Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.

Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.

To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

 

 

April 19, 2017 |

Go Tart for Your Heart

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Eating with heart health on your mind has never tasted so good. While many aspects of life can impact heart health, opting for nutritious foods plays an especially important role.

“Heart-healthy eating can be delicious and on-trend with vibrant colors and sweet-tart flavors. There are simple ways to add nutrient-rich ingredients to your favorite recipes that add depth of flavor and texture, too,” said Michelle Dudash, registered dietitian. “Packed with beneficial phytonutrients, including anthocyanins, research shows Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce blood pressure, reduce inflammation and reduce belly fat – all factors linked to heart disease risk.”

Start the day off by blending frozen tart cherries into a Tart Cherry Granola Smoothie Bowl or incorporating dried tart cherries into your favorite trail mix when it’s time for a snack. This heart-healthy, ruby-red fruit has a distinct sweet-tart taste that makes an easy addition to a variety of dishes and is available year-round in dried, frozen, juice and concentrate forms.

To learn more about the health benefits of Montmorency tart cherries and find more delicious recipes, visit ChooseCherries.com.

Tart Cherry Granola Smoothie Bowls

Recipe courtesy of Sonja Overhiser of A Couple Cooks on behalf of the Cherry Marketing Institute

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 213611

Granola:

1/4       cup olive oil

1/2       cup maple syrup

1           teaspoon vanilla extract

3           cups old-fashioned rolled oats

3/4       teaspoon kosher salt

1/2        teaspoon cinnamon

1            cup sliced almonds

1            cup dried Montmorency tart cherries

1/2        cup pepitas

Smoothie Bowl:

2 1/2       cups frozen Montmorency tart cherries

2              tablespoons fresh lemon juice (1 lemon)

1 1/2        tablespoons maple syrup

1              ripe banana

1              cup almond milk, plus additional (optional)

Heat oven to 325 F.

In small bowl, whisk together olive oil, maple syrup and vanilla.

In separate bowl, stir together oats, salt, cinnamon and almonds. Pour in mixture. Bake about 45 minutes until golden brown, stirring every 15 minutes and watching carefully near end of baking, stirring more, if necessary.

Roughly chop dried cherries.

When granola is baked, cool slightly then stir in cherries and pepitas.

Note: Granola can be stored in air-tight container up to 1 month.

To make smoothie bowl: Blend together tart cherries, lemon juice, maple syrup, banana and almond milk. If necessary, add additional milk for a smoother consistency.

Serve smoothie in bowl with 1/4 cup tart cherry granola.

 

April 12, 2017 |

Party-Perfect Flavors to Savor with Friends

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) No matter the occasion, a good host knows that great food is the key to any party. These crowd-pleasing snacks and desserts are the perfect treats to make your gathering just a little sweeter.

Find more party-worthy recipes at Culinary.net.

A Naturally Sweet Party Treat

Easy-to-make Cinnamon Honey Buns are a delicious treat party-goers will adore. Naturally sweetened by the addition of honey, they make for a wonderful addition to any spread. Learn more about the health and flavor benefits of honey, and find delicious recipes, at honey.com.

Cinnamon Honey Buns13565_aPO

Recipe courtesy of the National Honey Board

Servings: 12

1/4       cup butter or margarine, softened and divided

1/2       cup honey, divided

1/2       cup chopped, toasted nuts (optional)

2          teaspoons ground cinnamon

1          pound frozen bread dough, thawed according to package directions

2/3       cup raisins

Grease 12 muffin cups with 1 tablespoon butter.

To prepare honey nut topping: Mix together 1 tablespoon butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon topping in each muffin cup.

To prepare buns: Mix together remaining butter, remaining honey and cinnamon. Roll out bread dough onto floured surface into 18-by-8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins.

Starting with long side, roll dough into log. Cut log into 12 slices, 1 1/2 inches each. Place one slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes.

Heat oven to 375 F.

Place muffin pan on foil-lined baking sheet. Bake 20 minutes, or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

 

An Award-Worthy Snack

Whether you’re gearing up for awards season or spending an evening catching up on your favorite TV drama, there are plenty of small screen events that provide the perfect backdrop for a watch party. Gather your friends and family and get ready to tune in to a fun-filled evening with this delicious snack.

Since no party is complete without a delicious food spread, create finger foods that fit the theme of your viewing party. An iconic option like microwave popcorn is sure to be a crowd-pleaser because of its delicious flavor and versatility. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like festive Mini Popcorn Balls with Chocolate Fondue, microwave popcorn is always a party pleaser. Use a high-quality gourmet popcorn, such as Orville Redenbacher’s, which is the only leading brand that uses real butter. From buttery to sweet and savory, all varieties feature non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

Pop onto orville.com to find more recipes for your watch party, or look for Orville Redenbacher’s on Facebook, Twitter and Instagram.

 

Mini Popcorn Balls with Chocolate ‘Fondue’13565_bPO

Prep time: 25 minutes

Servings: 12

1          bag Orville Redenbacher’s Smart Pop! 94 Percent Fat-Free Butter Microwave Popcorn

nonstick cooking spray

1/4       cup stick butter or margarine (1/4 cup = 1/2 stick)

1          package (10 ounces) marshmallows

1/2       teaspoon vanilla extract

1 1/2    cups light chocolate syrup

colored candy sprinkles (optional)

 

Prepare popcorn according to package directions. Remove all un-popped kernels. Spray large bowl with nonstick spray; add popped corn.

In medium saucepan over medium heat, melt butter. Add marshmallows and vanilla. Heat 5 minutes, or until marshmallows melt, stirring frequently. Pour over popcorn; mix well with spoon sprayed with cooking spray. Moisten hands with water before shaping popcorn mixture into 24 small balls, about 1/3-cup popcorn mixture each.

In small saucepan, heat chocolate syrup over medium heat 5 minutes, or until warm, stirring occasionally. Transfer to small, fondue-style pot.

Use wooden skewers or fondue forks to pick up popcorn balls and dip into chocolate and sprinkles, if desired.

 

An Un-beet-able Dessert

There’s nothing like a colorful dessert to cap off an evening of entertaining. These vibrant cupcakes don’t need artificial dyes to give them their red hue. The secret ingredient is beet, which adds coloring and packs fiber, manganese and iron. Find more healthful recipes perfect for any gathering at aicr.org.

 

Red Velvet Cupcakes13565_cPO

Reprinted with permission from the American Institute for Cancer Research

Servings: 12

1          cup canned beets, drained

1/2       cup reduced-fat buttermilk, divided

1/2       teaspoon white vinegar

1/2       teaspoon vanilla extract

3/4       cup, plus 2 tablespoons, unbleached all-purpose flour

6          tablespoons unsweetened natural cocoa, plus 1-2 tablespoons for decorating

1/2       teaspoon baking powder

1/2       teaspoon baking soda

1/2       teaspoon ground cinnamon

1/2       teaspoon kosher salt

1/3       cup canola oil, chilled

3/4       cup sugar

1          large egg, cold

Cream Cheese Frosting:

2/3       cup confectioners’ sugar

4          tablespoons reduced-fat cream cheese

1/2-1    teaspoon vanilla extract

Heat oven to 350 F. Drop paper liners into 12-cavity muffin pan.

Working knife up and down in measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and blend until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and blend to puree. Set beet mixture aside.

In small bowl, combine flour, 6 tablespoons cocoa, baking powder, baking soda, cinnamon and salt, and set aside.

In medium bowl, combine oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat on high until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients.

Divide batter evenly among lined muffin cups, filling them about two-thirds full.

Bake cupcakes 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to wire rack and cool completely before frosting.

Ice cupcakes, using about 1 tablespoon frosting for each. Place remaining cocoa in strainer and sprinkle over frosted cupcakes. If desired, let cupcakes sit at room temperature to allow frosting to set, about 2 hours

Note: Frosted cupcakes can sit at room temperature for up to 12 hours.

To make Cream Cheese Frosting: In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

Note: Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in refrigerator 5 days.

 

Cinnamon Honey Bun photo

(photo courtesy of Getty Images)

Red Velvet Cupcakes photo

(photo courtesy of Getty Images)

 

April 5, 2017 |
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