Skip to main content

A Mercifully Not Homemade Birthday Twinkie Creation

By

A decade ago - Wow! Yes, it really was in 2010 - a friend requested homemade Twinkies for this birthday. I made a disastrous version with whole wheat flour; you can read about my first Homemade Twinkies.


The next year, I followed that up with Twinkie Fail II. Then said friend admitted that he had been joking all along about Twinkies being his favorite...and I was spared from every having to try to make them again!

Fast forward to 2020. I had a text exchange with a mutual friend who was invited to our small celebration for Jenn's 47th birthday. The exchange went something like this...

B: From Mike. We should make Jenn a Twinkie bday cake.
C: Why?
B: He said cuz the zombies are coming and Twinkies last forever. Haha just stack 'em 47 high.
C: We nixed the virus theme, remember?
B: True, but the zombies coming is different.
C: Not really.
B: We could have a prepper birthday party. We all get a gallon of water and a gallon of wine.
C: Homemade Twinkies don't count, I'm guessing.
B: Do you remember that disaster?
C: Sadly, yes. I can't believe I'm actually looking at Twinkies on Amazon.
B: YES!
[moments later]
C: Fine. 60 Twinkies on the way...


And so they arrived. The boys were simultaneously intrigued and horrified. They asked to try one. Fine. I have sixty and only need forty-seven. "You really only need forty-six, Mom, right? Because you also ordered that plastic Twinkie the Kid toy!" Yes, you're right.


R tasted, then tried to mathematically decide how to best construct a cake out of them. "Are you unwrapping them?" Definitely not!


In the end, it was D who helped me make this birthday Twinkie creation. Thirty-six still wrapped Twinkies tied in four concentric circles with the ten remaining stacked on top. And that plastic toy made it forty-seven.

After I "served" this, Jenn was in disbelief that it was her husband who had suggested it. We both thought that Brian was making it up...just to harass me. So, Jenn grabbed Mike phone and found the stream. He really had suggested it. Well...it's done! And it was mercifully simple. One click on amazon, delivered to my doorstep, and a somewhat Enthusiastic Kitchen Elf who did the creation.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more