Twinkie Pie

I love Twinkies, that is my confession. I think I love the sentiment around Twinkies more than the actual taste of these cream filled, spongy cake delights. I picture in my mind a woman from the 1950's in her crisp dress with a collar, greeting her adorable children at the door with a beautiful plate of Twinkies. The house has a white picket fence and no one has any issues that require tissues. They are simply a lovely family. Reality then sits in and I read the ingredients on the box. They are not a good snack or a food to be consumed often, but I like my dream.

The developer of Twinkies: Hostess has major financial problems. They have filed for bankruptcy and they announced they are going to stop making my comfort food. Oh no, the end of America as we know it. I have a "White Trash Twinkie Cookbook" that was given to me a gift. There is nothing that can be used as a substitute if the main ingredient is no longer available. I will grieve when this day happens.

I had leftover Twinkies from my personal mission to keep the company afloat this week. But I realized a middle aged woman buying boxies of Twinkies will not save the company from demise. So I whipped out my Twinkie cookbook and made this yummy pie. I know it has Cool Whip, which I have been told is manufactured by the devil, but it is the ultimate in comfort food. I didn't actually eat the pie, I brought it to nursing students in  my clinical lab. They eat just about anything, but they said it was delicious. And it does have canned pineapple-does this count as a fruit?  

Ingredients:

One box of Twinkies
Two 3.9 oz boxes Instant Vanilla Pudding
3 1/2 cups milk
20 oz can crushed pineapple, drained
Cool Whip, cherries, and sprinkles for garnish

Instructions

1.  In a large bowl, whisk together both packages of pudding mix and milk for 2 minutes.  Place bowl in the refrigerator to set.
2.  Unwrap Twinkies and split lengthwise.  Line a 9×13 pan with the Twinkies, cream side up.  There should be exactly enough to line the entire pan.
3.  Remove pudding from refrigerator and spread over Twinkies.  Top with drained pineapple.  Cover with plastic wrap and refrigerate for several hours.
4.  Serve topped with Cool Whip, sprinkles and a cherry.

Chocolate Marshmallow Fudge Cake

I love fudge: making it, eating it, dreaming about it. I only make it over the holidays- and I make a lot of it. I use the recipe on the back of the Kraft jar, it is simply delicious. I usually buy the marshmallow cream in large quantities at a low cost, usually under $1.00 at Target or Wal Mart. Because I make 15-20 batches, I buy a lot of the crème at one time.  I usually will have a jar or two left over after Christmas, better to have some leftover than to not have the crème when I need it in a hurry.

This year I had several jars left over and they were staring at me in the pantry.  My dilemma: do I make the fudge and give it away without eating (remembering the resolution to eat healthy), or do I find a recipe to use the crème? I chose the latter and it turned out very yummy.

Once a month I serve dinner at a women's shelter in downtown San Diego. It is an amazing organization that serves homeless women who are struggling. I have now joined the advisory board, and it is a gratifying to volunteer to better the lives of vulnerable women. Last night the board served dinner to the women, and I wanted a special dessert to bring to them. Homemade treats always appeal to the ladies, and I wanted something extra gooey and yummy on a cold (for California) night. I was able to use the marshmallow crème with a bit of chocolate, and of course fudge topping (from a jar). The women cheered they were so excited with the dessert, it is so thick and luscious-a real hit. I tripled the batch and there was not a crumb left over. Here is the recipe if you want to make just one batch, you will not regret the calories!

INGREDIENTS

• 1 box of  Dark Chocolate Fudge Cake Mix
• Eggs called for on box
• Oil called for on box
• Water called for on box
• 1 Jar hot fudge ice cream topping
• 2 (7 0z) jars Kraft Marshmallow Crème

INSTRUCTIONS

1. Preheat oven to 350. Grease and flour a 9×13 inch baking pan and set aside.
2. Prepare cake batter as instructed on box (make sure to mix for the amount of time it says…don’t skimp on this, it makes a big difference!!)
3. When cake is almost done, heat hot fudge topping in the microwave until it is pourable. Upon removing cake from oven, immediately increase oven heat to 400. Poke holes across the surface, using the back of a wooden spoon (you want big holes, so don’t use anything tiny). You want the holes about an inch or two apart. Pour hot fudge over the surface of the cake and tilt the pan around to allow the holes to soak it up.
4. Evenly spoon all of the marshmallow crème over the surface of the cake and let it sit for about 5 minutes to get melty. Carefully spread the marshmallow cream with an offset spatula. Place cake back in the oven, and remove once marshmallow topping is browned.

Caramel French Toast

Although I started with the best intentions to eat and prepare only healthy foods in 2012, I have strayed from my resolution. I did not eat more than a bite of this, I could have made a low fat/low calorie treat, it probably would have been a better plan since it is only the beginning of January. But I broke down and made a yummy breakfast treat that will fill a kitchen with love. I was asked to bring a breakfast treat that is more of a "treat" than a breakfast food. I went to a meeting at a woman's prison, and the employees eat the food prepared by the inmates. I do not believe this food is on the prison menu, so I thought it would be a nice diversion. It smells amazing and does not require extra syrup or ingredients. I just love the smell as it comes out of the oven, it fills the room. The prison employees loved it, they are wonderful people who usually eat cereal and powdered milk for breakfast. I work closely with the prisons in San Diego, mostly for juveniles and women. I mentor a young woman in prison as a volunteer, and I also take my students into the system so that they may have a better understanding of the obstacles that many of these inmates face when they are released. We focus on health and assisting with referrals to improve their outcomes in the outside world. I have met many prisoners over my career, and they have made me appreciate the opportunities and life that I have. They have so many barriers that are often impossible to overcome, and sometimes they just need encouragement and education. I am very lucky to have met many amazing people who are trying very hard to overcome obstacles in this challenging world. This breakfast treat will not improve health, but it sure is yummy on a cold and rainy day. Caramel French Toast

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8-10

Ingredients

• 1 1/2 cups firmly packed brown sugar
• 3/4 cup butter, unsalted
• 1/4 cup corn syrup (Karo) (use light)
• 4 eggs, beaten
• 1 cup half-n-half
• 1 1/2 cups whole milk (I use 1%, not as creamy but I didn't want to go to the store at 5 AM)
• 1/4 t. salt
• 10 (1 1/2 inches thick) slices French bread (soft bread, not hard-this is really important)

        Topping for the next day:

• 4 T. sugar
• 1 1/2 t. cinnamon
• 1/4 cup butter, unsalted

Instructions

1. Combine sugar, butter and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 9 x 13 glass baking dish. Arrange bread slices over syrup. Combine eggs, milks, vanilla and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours (or overnight).
2. When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the soaked bread. Drizzle with the remaining butter.
3.  Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden brown and bubbly. Serve right away.

White Trash Twinkie Tiramisu

                                             

Okay, I am slightly embarrassed to be posting this, but I just have to do it. I love Twinkies, although I have not had one in a long time....they just aren't on my "eat healthy in 2012" diet. But they give me comfort, and I smile when I pass a box in the store. I have long standing jokes with dear friends about Twinkies: the fuel of children born in the 50's. For a special "treat", my mom would pack a Twinkie in my lunch box and I just cherished the cream filled delicacy. In reflecting, my mom was an amazing baker, why would I think a Twinkie was better than her home baked goodies? She baked everyday, but I dreamed of a processed, hydrogenated oil filled treat?

I saw this recipe and decided to try it for my Golden Globes dinner. I love awards shows with the beautiful people and amazing gowns. I began my planning and looked at the menus from the parties that are held in Hollywood . Several celebrity chefs had tiramisu on their menus, so I chose to make it for dessert, even if it is the "white trash" version! This recipe does not require any espresso, so you can eat late at night during the awards shows and not be kept awake on a caffeine buzz.

 

 

 

 White Trash Twinkie Tiramisu

INGREDIENTS

• 10 Twinkies
• Hershey's Chocolate syrup (about a cup or so)-my son Matt's favorite condiment :)
• 12 oz tub WHIPPED cream cheese (in the deli section-do not look at the calorie count, you will faint)
• 1/2 cup sugar
• 1 teaspoon vanilla
• 8 oz tub Cool Whip-don't use anything else, it doesn't turn out the same. The ingredients contained in Cool Whip must have some type of glue so that there is a not a major collapse. You can use the low-calorie version, but at this point, who cares?

INSTRUCTIONS

1.  Line an 8×8 pan with plastic wrap and set aside.
2.  In the bowl of a mixer, whip cream cheese, sugar and vanilla together until combined, about a minute.  Using a spatula, gently fold in Cool Whip until combined. 
3.  Split Twinkies vertically and lay them across the bottom of the pan, cream side up.  Once the bottom is covered (it should take 5 whole Twinkies which is 10 halves), squirt chocolate sauce over the surface of the Twinkies.  You want most of the surface covered, but not super thick.  Carefully spread half of the cream cheese mixture over the chocolate.  Repeat layers–Twinkies, chocolate, and cream.  Dust the top with some cocoa powder, if desired.
4.  Chill for several hours before slicing and serving,

Peppermint Sugar Cubes

I have been very negligent in posting in my blog, this makes me sad. But with the holidays, which have been very hectic and a terminally ill mother, I will give myself a break. Caring for ill loved ones challenges under the best of conditions, but I have been challenged by multiple family issues and a daily emergency or two. 

I have never been so busy in my whole life, and I need to return to the things that make me happy....baking and cooking. I have also been very good about exercising and good food choices. There are very few baking options that I can identify that fit into a 1200 calorie diet. But, I will bake for others. A little taste will not hurt!

So, in reflecting over the holidays, I have determined two things: I love to make fudge, my very favorite Christmas indulgence and I buy way too many candy canes every year, way too many! I love the peppermint taste and this low fat, low calorie treat. But I have a lot left even after I have indulged. I grind them to put on the top of whipped cream, sprinkle them on latte's, and add them to brownies for a peppermint twist. I also give many away to the multiple carolers and visitors that stop by our fire. But, I have found a great recipe for the use of the extras. They were a huge hit at a recent meeting I attended, and I wanted to share. I still have a lot of candy canes left, and I saw at Target that they had them for $.10 a box in case you are in the mood to make some of these yummy cubes.

                                                                        

Peppermint Sugar Cubes:

Take about {6 large} candy canes and pulse them in your food processor until they are ground up. Add 1/2 cup granulated sugar and pulse until blended with the candy canes. Stop here if you just want peppermint sugar. 

Since I was making sugar cubes, I removed the larger chunks of peppermint. Drizzle a teaspoon of water into the mixture and blend together. Add drops of water until the mixture is moist – too moist and the sugar will dissolve. 

Press the moistened sugar into candy molds or small ice cube trays. Tip: I used wax paper to press the sugar into the mold since it’s so sticky. Let the cubes dry overnight and remove them from the molds. 
                                                

Take a few marshmallows and skewer them for a fun swizzle stick. I get the sticks at Wal Mart in the craft department, they have multiple sizes and they are perfect for baking.