food Peppermint Stick Cocoa
Peppermint Popcorn
by Patsy Frost, Corydon
by Marilles Mauer, Greensburg
1 cup powdered milk
Layer powdered milk, cocoa
1 cup unsweetened cocoa
powder, sugar, salt, chocolate
powder
chips and peppermint candy.
1 cup granulated sugar
Cook’s notes: This mix will fill a 1-quart
½ t. salt
1 cup dark chocolate chips
jar (12 servings), but if your containers
½ cup miniature chocolate chips
¼ cup crushed peppermint pieces
are different sizes, just keep the ratio of
½ cup crushed peppermint
2 t. Christmas sprinkles
ingredients constant.
candy
On the back of the tag, write “Mix con-
Line two cookie sheets with parchment paper
tents in a large bowl. For each serving,
or foil. Spread popcorn evenly along pans.
DARK CHOCOLATE PEPPERMINT POPCORN 10 cups popped popcorn (about 1 microwave bag)
place 1/3 cup cocoa mix in a mug and stir
Put the chocolate chips in a microwave-
in 1 cup boiling water. Store remaining
safe container and heat for 1 minute, stirring
mix in an airtight container.
every 30 seconds. The chocolate should be
F O O D P R E PA R E D B Y EL E C T R IC C ON S U ME R S TA FF P HO TOS BY R IC H AR D G. B IEV E R
melted at this point. If it’s not, microwave for another 10 seconds. Repeat until it’s soft and drizzly. Using a large spoon, drizzle the chocolate over the popcorn using fast motions and creating thin lines of chocolate. While the chocolate is still warm, sprinkle the peppermint and sprinkles over the top. Allow chocolate to harden before moving. Pop trays in freezer to speed up the process.
WHITE CHOCOLATE PEPPERMINT POPCORN 2 bags microwave popcorn, popped 1 (24-oz.) package white bark coating 2 T. shortening ¾ to 1 cup red and green M&Ms ¼ cup finely crushed candy canes (approximately 10 mini candy canes) Place popped popcorn in a large bowl. Melt bark coating and shortening together in microwave per package directions (typically in 30-second intervals, stirring in between). Pour melted coating over popcorn; gently toss with a large spatula to coat popcorn. Sprinkle M&Ms and finely crushed candy canes on top and Correction: The Lots O’ Chocolate Bread from the October 2017 issue requires 1 t. of baking soda.
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DECEMBER 2017
gently toss again. Spread out on waxed paper to set. Can be stored in an airtight container at room temperature for several days.