Twinkie Makes a Comeback

OINK! OINK! OINK! You read tha right. THE TWINKIE IS BACK! all it right with the world! Read more here about Twinkie's triumphant return!

Gluttons have reason to celebrate. The iconic Twinkie is back and back to stay.

The Home Made Twinkie: A Good Twinkie Recipe

In my last article I, Fat Bastard, lamented the coming demise of the Twinkie. Many of us gluttons are in pre mourning. There have been Twinkie riots in some states and I will be contacting NAAFA in hope of organizing an occupy Hostess demonstration. If we fatlings hold a sit in the cops will need a crane and a Caterpillar D-9 bulldozer to move us. What are they going to do when there are 1000's of us oinking loudly and angrily in a deafening din?

This could unite the splintered fat acceptance movement. When this hits the fatosphere, groups like NAAFA, Big Fat Blog http://www.bigfatblog.com/ and Fierce Free Thinking Fatties http://fiercefatties.com/ will be waddling side by site with those of us in NAFAM and NIFIM in an unstoppable flabbalance of epic proportions.

Here are some cheers we will be chanting.

We are fat! We are mean! We don't want not Lean Cuisine!

2 4 6 8 we do not regurgitate. Then we will burn MeMe Roth in effigy.

Last night Thinnette baked up 6 pans of these DIY Twinkies and while they were not exactly like the genuine article they were pretty damn good. The Chef is also working on his own special chocolate Twinkie but like the Belly BurgerTM  this will have a copyright and patent and will only be sold in stores and online.

Get ready to drool fellow fatlings. Here's the top secret recipe Thinnette found on MSNBC via Wiki Leaks.

http://today.msnbc.msn.com/id/38681430/ns/today-food/t/make-your-own-twinkies-top-secret-recipe/#.TxceDryF_Xg

Recipe: Twinkies

Todd Wilbur

Secret Ingredients

• Non-stick spray
• 4 egg whites
• One 16-ounce box golden pound cake mix
• 2/3 cup water
• Filling
• 2 teaspoons very hot water
• 1/4 teaspoon salt
• 2 cups marshmallow creme (one 7-ounce jar)
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

 

 

Preparation

You will need a spice bottle, approximately the size of a Twinkie, ten 12 x 14 -inch pieces of aluminum foil, a cake decorator or pastry bag, and a chopstick.

Preheat oven to 325 degrees.

Fold each piece of aluminum foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top of the mold open for pouring in the batter. Make 10 of these molds and arrange them on a cookie sheet or in a shallow pan. Grease the inside of each mold with a light coating of non-stick spray.

Disregard the directions on the box of cake mix. Instead, beat the egg whites until stiff. In a separate bowl combine cake mix with water and beat until thoroughly blended (about 2 minutes). Fold egg whites into the cake batter and slowly combine until completely mixed.

Pour the batter into the molds, filling each one about 3/4 of an inch. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick stuck in the center comes out clean.

For the filling, combine salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

Combine the marshmallow creme, shortening, powdered sugar and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

Add the salt solution to the filling mixture and combine.

When the cakes are done and cooled, use a skewer or chopstick to make three holes in the bottom of each one. Move the stick around inside of each cake to create space for the filling.

Using a cake decorator or pastry bag, inject each cake with filling through all three holes.

Serving Size

Serves 10