Can we live without Twinkie's?!?

With the tragic end to Twinkie’s we are all left to wonder will we survive…..

          

              Yes we will survive; we might even live longer for it. Twinkie’s aren’t the worst thing in the world for you, but they could be better. With their 25 day shelf life (not 1,000 + years) you’re left to wonder what additives, preservatives and chemicals are we eating for something to last that long. (ie:cellulose gum, polysorbate 60, sodium stearoyl lactylate  I’m pretty sure nothing I bake can sit on a counter that long, freezer now that’s another topic.

                So what is the cure for our tragic -ish loss?                               

MAKE YOUR OWN TWINKIE’S!!!!!

               

               Lucky for all of us regular people Hostess and a few other companies have made “Make your own Twinkie” kits. Hostess brand kits for the nostalgic ones can be bought on amazon starting at $43 and going way to much up.   http://www.amazon.com/Hostess-Twinkies-Pastry-Recipe-Booklet/dp/B00A9T943Q 

                

             

       Now comes time for the recipe. With Twinkie’s no longer at hand I set out for a “better” substitute. After reading a few reviews and articles I landed on a select few that I like; I’m not so good a decisions.

                

              

      #1 comes from an article in The New York Times that I found through a review in the Pittsburgh Post-Gazette. I like the review, the recipe and the article. Good job to all.

http://www.nytimes.com/2012/03/07/dining/recreating-hostess-cupcakes-and-twinkies-at-home.html

http://www.post-gazette.com/stories/life/food/still-have-a-twinkie-in-your-eye-try-baking-one-yourself-665791/

Cook Time: 1 hour 40 minutes Yield: 12 homemade Twinkies  http://www.nytimes.com/2012/03/07/dining/homemade-twinkies-recipe.html

FOR THE CAKES:

Nonstick cooking spray or vegetable oil                                          
5 large eggs at room temperature, separated

60 grams ( 1/2 cup) cake flour                                                          
12 tablespoons sugar

30 grams ( 1/4 cup) all-purpose flour                                                              
1/4 teaspoon cream of tartar

1 teaspoon baking powder                                                                                                

FOR THE FILLING:

1/4 teaspoon salt                                                                                 
6 tablespoons unsalted butter, at room temperature

2 tablespoons milk                                                                               
165 grams (1 1/2 cups) confectioners’ sugar

4 tablespoons unsalted butter                                                          
3/4 cup Marshmallow Fluff

1/2 teaspoon vanilla extract                                                                              
2 tablespoons heavy cream

1. For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.

2. To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, and then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.

3. Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.

4. In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.

5. Using a standing mixer beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.

6. Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there’s no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.

7. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.

8. Immediately scrape the batter into the prepared molds, filling each with about 3/4 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.

9. For the filling: Using a mixer beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth.

10. Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.

                #2 is for my “tree hugging” healthier friends. It is an Organic Vegan Twinkie Recipe. I’m pretty sure in the world of Twinkie this is illegal, “but the times they are a changin’” and we have to change with the times.

http://www.instructables.com/id/Organic-Vegan-Twinkie-Recipe/

Cake:

* 1 cup whole wheat pastry flour                                                                     
* 3 tablespoons raw light agave syrup

* 1 cup unbleached white flour                                                                       
* 6 tablespoons light organic cane sugar

* 6 tablespoons light organic cane sugar                                                        
* 3/4 teaspoon very finely grated lemon zest

* 1 teaspoon aluminum-free baking powder                                                 
* 1/2 teaspoon fine sea salt

* 1 teaspoon baking soda                                                                                   
* 4 teaspoons pure vanilla extract
* 1/3 cup expeller pressed canola oil 

* ½ teaspoon fine sea salt                                                                                  
* ½ teaspoon pure coconut extract

* 1/4 teaspoon pure almond extract

* ¾ cup plus 2 tablespoons maple syrup, Grade A, dark amber                 
* 1 1/2 ounces of vegan white chocolate, melt            

* ¾ cup vanilla soymilk or rice milk 
* 2 tablespoons pure vanilla extract               
* 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer

* 2 1/2 teaspoons apple cider vinegar

                                                                                          And you will need a food processor

Filling:

* 7 ounces firm tofu, drained (simmer in water for 5 minutes)

* 4 teaspoons expeller pressed canola oil

* 2 tablespoons maple syrup, Grade A amber