Cooking with children!

Ingredients:
3/4 cup finely chopped candy
1 (18 1/4 ounce) package white cake mix with pudding
1 (1 pound) tub milk chocolate ready-to-spread frosting

Directions:
Adult help: Coarsely chop all the candy, then finely chop enough to measure 3/4 cup:
8 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy.

Make and bake cupcakes as directed on package-except after beating, gently stir in the:
3/4 cup finely chopped candy
1 package (1 lb 2.25 oz) white cake mix with pudding

Adult help: Immediately remove cupcakes from pan to wire rack. Cool completely.

Frost cupcakes with:
1 tub (1 lb) milk chocolate ready-to-spread frosting

Put coarsely chopped candy pieces on tops of cupcakes. Store loosely covered at room temperature.

Ingredients:
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda

Directions:
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degrees about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.

Make Your Own "Hostess Twinkies"

I think that all of us have childhood memories of sampling a few Hostess Twinkies - But have you ever thought of maing your own> Why not here is a "Hostess Twinkies" recipe:

Special Items You Will Need:
a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick

Ingredients:
CAKE:
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray

FILLING:
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Directions:
Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap the folded foil around the bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat about 2 minutes until thoroughly blended.

Pour batter into molds, filling each about 3/4 inch deep. Bake about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. Using the pastry bag, inject each cake with filling through all three holes.

Hostess Chocolate Cream Snack Cakes

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144 CT HOSTESS TWINKIES GOLDEN SPONGE CAKE CREAM FILLED

US $68.88

29d 23h 35m

Twinkie The Kid Plastic Ring Hostess Vintage

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Minnesota Twins DAVE GOLTZ autographed 1979 Hostess Twinkies card

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Hostess Twinkies, 15 oz

Hostess Twinkies, 15 oz. 10 individually wrapped cakes in a box; Golden sponge cakes with cream filling; One of America's best known and most loved snack cakes. One of America's best known and most loved snack cakes, Twinkies have been ...

Publish Date: 11/04/2010 12:28

http://oakbridgeacademy.com/hostess-twinkies-15-oz/

Hostess Twinkies

Hostess Twinkies Cake 2 Cup Flour 1-1/2 Cup Sugar 1 Tablespoon Baking Powder 1/2 Teaspoon Salt 1/2 Cup Vegetable Oil 3/4 Cup Cold Water 2 Teaspoon Vanilla 7 Egg Yolks 7 Egg Whites 1/2 Teaspoon Cream of tartar Filling ...

Publish Date: 11/06/2010 15:24

http://www.recipesecrets.net/forums/recipe-exchange/37769-hostess-twinkies.html

The Twinkie Diet: Professor Loses 27 Pounds on Junk Food Regimen

To prove his point, he went on a “Twinkie Diet” where he only consumed junk food every three hours consisting of Twinkies, Hostess HoHos, Little Debbies, Oreos, Dorito chips and the like. He lost 27 pounds in two months. ...

Publish Date: 11/09/2010 2:56

http://jonathanturley.org/2010/11/09/the-twinkie-diet-professor-loses-27-pounds-on-junk-food-regimen/

Whats in a Twinkie?

A short history of the TWINKIE.

Ingredients:
6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Directions:
Put chocolate chips, chocolate bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving.

Makes: 24 tiny/12 large

Ingredients:
CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract

FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate

GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water

ICING:
1 tb Egg white, at room temperature
1 pn cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.

2. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.)

3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack.

Make the filling:
4. In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool.) With an electric mixer, beat the white chocolate mixture just until fluffy, about 1 minute.

5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.

Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.

Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature.

The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.

Makes 22 to 24 miniature cupcakes.