Note: It's very important that you measure precise.
Yes you read that right. Today I'm posting about gourmet Twinkies. Say what you want, but Twinkies have always been one of my fav snacks. I have had every flavor offered, I've had them deep fried, dipped in chocolate, roasted over a camp fire *this is one of my favorite ways.* Twinkies ice cream, dipped in marshmallow whip. You name it *something that is actually real and Twinkies related.* and chances are I've had it. This recipe is next on my list.
*Actual Gourmet Twinkies recipe starts at 8:59.*
Prep Time: 2 hours
Cook Time: 35 minutes
*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have some leftover ganache.
In honor of That One Girl's 3rd birthday I have found a twist on an old classic.
PREP TIME: 20 MINUTES
COOK TIME: 70-80 MINUTES
TOTAL TIME: 1 HOUR 30 MINUTES
I'm obliged to tell you that this recipe contains nuts
1 box Pound Cake mix
1/4 cup softened Butter
2/3 cup Milk
1 tsp Lemon Juice
1/3 cup seedless Raspberry Fruit Spread
6 drops Red Food Coloring (optional)
8 oz softened Cream Cheese
1 cup Powdered Sugar
1 tsp Lemon Juice
Preheat oven to 350.
Grease and flour 9×5 loaf pan.
Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth.
2 cup Flour
1 1/2 tsp baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 tsp Vanilla
1 1/2 cup mashed ripe Bananas (3-4 small bananas)
1 cup Sugar
1/2 cup Vegetable Oil
2 tbsp Milk
1/2 cup chopped Walnuts
1/3 cup chopped Pecans
Preheat oven to 325.
Grease a loaf pan and dust with flour.
Whisk the flour, baking soda, cinnamon and salt until combined.
In another bowl, mix the egg, sugar, and vegetable oil until combined.
Add the dry mixture to the egg mixture and stir until blended.
Add the milk, vanilla, and mashed bananas and mix well.
Fold in chopped walnuts and pour batter into prepared loaf pan.
Top with remaining pecans.
Bake for 60-80 minutes or until a toothpick inserted in center comes out clean.