Did you miss my recipes for ORGANIC hostess treats, whoopie pies, cream-filled chocolate sandwich cookies (you know what I’m talking about), etc. that were published in the 2010 April/May MaryJanesFarm magazine “Garden Secrets” issue?
With all the recent hubbub about Hostess going under, it felt like the perfect time to dig out my homemade hostess recipes and share them with you. Should you need a twinkie fix … and the company can’t provide or … OR, you want to eat an organic, better-for-you twinkie, I’ve got you covered. (I don’t want you going all Woody-Harrelson-in-Zombieland on me.) How ironic is it that the company who makes Twinkies, the yellow spongy cake that will supposedly last for an eternity, is going bankrupt around the end of the Mayan calender on Dec. 21st? Many people have taken this to mean it’s seriously the end of the world. I might make myself a foil hat and dance around while eating homemade ORGANIC twinkies! (My organic version doesn’t last forever anyway.)
While in my kitchen late one night in 2010, my first attempt to make a cream-filled “canoe” gave me fits.
But after two days and an embarrassing amount of not-quite-right cake that I fed to my compost, I finally got it right. It’s a recipe for only 8 treats (the indents in a NorPro canoe pan) because the key is how some of the wet ingredients are whipped just before you fold in the final ingredients. The second half didn’t come out of the oven as light and airy (because it sat on the counter waiting for its turn in the oven). So here’s my tip: Follow my recipe to the T, even my instructions to lightly butter the pan. Oil spray didn’t work as well. If you want to double the recipe, you’re going to need two pans so they can both go into the oven at the same time.
You’ll need a “Cream Canoe” pan (below, I bought mine on Amazon). The canoe pan comes with a 9-piece decorating set, perfect for injecting a creamy surprise inside or putting a swirl on top (stay tuned for my hostess cupcakes recipe coming tomorrow).
