Thursday, November 15, 2012

What if we lived in a world without TWINKIES?

I'm not a huge Twinkie fan, but I know many people are so "just in case" Hostess does close up shop & Twinkies become a thing of the past, here is a way to make your own at home!

NOTE: I have NOT tried this recipe myself YET (I am going to try this recipe over the weekend & update here with results/photos - I have to go buy some Marshmallow Creme since I don't keep any on-hand). If you try it, let me know how yours turn out!

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Homemade Twinkies
Adapted from Gourmet Cookbook by Joy the Baker
Makes about 12

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 Tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional)
  • 1 cup milk

    1. Put a rack in the center of the oven and preheat oven to 350 degrees F.
    2. Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter (NOTE: You could PROBABLY also use a mini loaf pan or a combo of mini loaf pan lined with foil to get the desired "Twinkie" shape).
    3. In a bowl, sift together flour, baking powder and salt. Set aside.
    4. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
    5. Beat in eggs one at a time, beating for 1 minute in between each addition.
    6. Beat in vanilla and almond extract.
    7. Reduce speed to low, add half of the flour mixture, and beat until incorporated.
    8. Add milk and beat until incorporated.
    9. Add the rest of the flour, and beat until incorporated.
    10. Spray prepared Twinkie molds with nonstick spray and divide the batter between them.
    11. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean.
    12. Remove from the oven and let cool completely before filling with marshmallow cream.

    *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

    Marshmallow filling

    by Todd Wilbur of Top Secret Recipes

  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 2 cups (one 7-ounce jar) marshmallow creme
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla

    1. Combine salt with hot water in a small bowl and stir until salt is dissolved. Let cool.
    2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and beat until fluffy, using an electric mixer on high speed.
    3. Add salt water and beat to combine.
    4. When the cakes are cool, use a skewer or a chopstick to make three holes along the bottom, moving the stick around slightly to create space inside the cake.
    5. Fit a pastry bag with a small tip and fill it with the marshmallow creme mixture (or scoop it into a resealable bag and snip off a tiny bit of one corner; pipe filling into each cake, using the three holes.

    *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

    Can it really be that simple? Of course, these Twinkies won't last until the Zombie Apocalypse like ones stuffed full of preservatives, but if you want a Twinkie fix & Hostess isn't around anymore, these might be worth a shot!

    ENJOY! :)

    Please click on the banner below & vote for my blog! 1 click = 1 vote! You can vote once per day! Thank you!