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!!!!!
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.
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.
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
I think this is the best olive oil ever. It is pure extra virgin olive oil, first cold press. It is actually still green like the olives and taste super fresh. In my opinion it is one of the BEST ones out there. 
Seriously? This can't be true.
