{"id":27794,"date":"2012-11-25T00:09:11","date_gmt":"2012-11-25T08:09:11","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=27794"},"modified":"2012-11-25T00:09:11","modified_gmt":"2012-11-25T08:09:11","slug":"day-1-goodbye-twinkie-hello-homemade-hostess-treats","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/27794","title":{"rendered":"Day 1: Hello ORGANIC twinkies!"},"content":{"rendered":"

\t\t\t\tDid you miss my recipes for ORGANIC hostess treats, whoopie pies, cream-filled chocolate sandwich cookies (you know what I’m talking about),\u00a0etc.\u00a0that were published in the 2010 April\/May MaryJanesFarm<\/em> magazine\u00a0“Garden Secrets”\u00a0issue?<\/p>\n

With all the recent hubbub\u00a0about Hostess going under, it felt like the perfect time to dig out\u00a0my\u00a0homemade 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.\u00a0(I don’t want you going all Woody-Harrelson-in-Zombieland on me.)\u00a0How 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<\/em> the end of the world.\u00a0I might make myself a foil hat and dance around\u00a0while eating homemade ORGANIC twinkies! (My organic version doesn’t last forever anyway.)<\/p>\n

While in my kitchen late one night in 2010, my first attempt to make a cream-filled \u201ccanoe\u201d gave me fits.<\/p>\n

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\u2019s a recipe for only 8 treats (the indents in a NorPro canoe pan) because the key is how some<\/em> of the wet ingredients are whipped just before<\/em> you fold in the final ingredients. The second half\u00a0didn\u2019t come out of the oven as light and airy (because it sat on the counter waiting for its turn in the oven). So here\u2019s my tip: Follow my recipe to the T, even my instructions to lightly butter the pan. Oil spray didn\u2019t work as well. If you want to double the recipe, you\u2019re going to need two pans so they can both go into the oven at the same time.<\/p>\n

You’ll need a \u201cCream Canoe\u201d 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).<\/p>\n

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<\/strong><\/p>\n

MaryJane’s Organic CREAM-FILLED CANOES<\/strong><\/p>\n

Copyright MARYJANESFARM Magazine, April\/May 2010
\nPREP TIME: 50 MINUTES
\nCOOK TIME: 20 MINUTES
\nMAKES: 8 canoes<\/p>\n

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\u00be\u00a0\u00a0 cup white organic unbleached flour (I use the quality\u00a0specialty flour that I sell<\/a>.\u00a0I’m just saying. If you start introducing variables, I can’t guarantee you’ll meet with perfection like I did.)
\n\u00be\u00a0\u00a0 \u00a0t baking powder (non-aluminum)
\n1\/8\u00a0 t salt
\n\u00bc\u00a0\u00a0 cup water
\n3\u00a0\u00a0 \u00a0T organic butter
\n2\u00a0\u00a0 \u00a0organic eggs
\n\u00bd\u00a0\u00a0 cup organic sugar
\n\u00bc\u00a0\u00a0 t organic vanilla extract<\/p>\n

1. Preheat oven to 350\u00b0F. Lightly butter pan and set aside.
\n2. In a small bowl, thoroughly combine flour, baking powder, and salt.
\n3. In a small saucepan, heat water and butter just until butter melts.
\n4. In a large bowl, using an electric mixer, beat eggs, sugar, and vanilla until smooth and thick, about 6 minutes.
\n5. Fold flour mixture into\u00a0the eggs\/sugar\/vanilla mix just until blended. Add the water and melted butter mixture and fold again just until blended.
\n6. Using a spoon, fill each impression in canoe pan half-full. (Do not overfill.)
\n7. Bake until cakes are golden and a toothpick inserted into the center comes out clean, about 18\u201320 minutes. Turn out onto a cooling rack, bottom sides down. Let cool and fill with Organic Cream Filling by injecting filling along the bottom in three places.<\/p>\n

GLUTEN-FREE CONVERSION:<\/strong>
\nSubstitute organic white rice flour (www.BobsRedMill.com<\/a>), use\u00a01 t baking powder, and use 3 eggs.<\/p>\n

MaryJane’s Organic CREAM FILLING FOR CANOES<\/strong><\/p>\n

\u00be\u00a0\u00a0\u00a0 cup organic sugar
\n\u00bd\u00a0\u00a0\u00a0 t cream of tartar
\n\u00bc\u00a0\u00a0\u00a0 cup water
\n1\u00a0\u00a0\u00a0\u00a0 T light organic corn syrup
\n2\u00a0\u00a0\u00a0\u00a0 organic egg whites, at room temperature
\n1\u00a0\u00a0\u00a0\u00a0 t organic vanilla extract<\/p>\n

1. In small saucepan, combine sugar, cream of tartar, water, and corn syrup. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, and using a candy thermometer, cook until mixture reaches 230\u00b0F. (Do not stir while mixture comes up to temperature).
\n2. Meanwhile, in a large bowl, using an electric mixer, beat egg whites until soft peaks form.
\n3. Slowly pour hot syrup into egg whites while beating. Beat on high speed for 2 minutes, or until slightly thickened. Add vanilla and beat 5\u20137 more minutes, until stiff peaks form.
\n4. Put filling into a cake decorator, using a #7 tip (or use the frosting\/cream filling kit that comes with the canoe pan), and gently inject filling into three places along the bottoms of the canoes. -copyright MARYJANESFARM Magazine April\/May 2010<\/p>\n

Stay tuned for tomorrow: organic hostess cupcakes!!!!<\/p>\n

 \t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

Did you miss my recipes for ORGANIC hostess treats, whoopie pies, cream-filled chocolate sandwich cookies (you know what I’m talking about),\u00a0etc.\u00a0that were published in the 2010 April\/May MaryJanesFarm magazine\u00a0“Garden Secrets”\u00a0issue? With all the recent hubbub\u00a0about Hostess going under, it felt … Continue reading →<\/span><\/a> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[395,433,921],"class_list":["post-27794","post","type-post","status-publish","format-standard","hentry","category-growing_jane","tag-growing-jane-good-eats","tag-hostess","tag-twinkies"],"_links":{"self":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/27794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/comments?post=27794"}],"version-history":[{"count":0,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/27794\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/media?parent=27794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/categories?post=27794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/tags?post=27794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}