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Video: Sushi Twinkies? New recipes for the cake

Ten Speed Press
TODAY
updated 4/10/2006 1:41:09 PM ET 2006-04-10T17:41:09

Over half a billion Twinkies are baked every year — that's one thousand golden cakes a minute! And it all started back in 1930, when an enterprising Hostess baking manager in Chicago created a tasty golden rollup and filled it with creme. Now, three quarters of a century later, we're still enjoying the sweet 150 calorie treat.

In honor of the milestone, Hostess has created “The Twinkies Cookbook.” Theresa Cogswell, vice president of research and development for Interstate Bakeries Corporation, and Peter Sheridan, Twinkie enthusiast, visited TODAY share some of these inventive recipes.

Recipe: Twinkie Sushi© (on this page) Recipe: Patriotic Twinkie Pie (on this page) Recipe: Pigs in a Twinkie (on this page) Recipe: Twinkie Burrito (on this page) Recipe: Twinkie-Misu (on this page) Recipe: Ribbons and Bows Twinkie Wedding Cake (on this page)

Recipe: Twinkie Sushi©

“I often use Hostess products in my crazy food recipes. They’re a great art supply. I love sushi and thought it would be fun to have sushi for dessert. It’s nice to serve Twinkie Sushi at a dinner party on a Japanese tray or bento box with chopsticks. Guests will laugh while they enjoy a refreshing fruity dessert at the same time.”

Ingredients
  • 4 pieces green fruit leather, sliced into 1-inch strips
  • 6 Twinkies, cut into 1-inch pieces
  • Assorted dried fruits, cut into small pieces
  • Assorted chewy fruity candies
  • 4 to 6 pieces of dried mango, cut into strips
Preparation

One at a time, wrap the fruit leather pieces around the Twinkie pieces. Place the wrapped Twinkies upright on a serving tray or in a bento box.
Place the dried fruits and candies into the crème filling. Garnish the tray with strips of dried mango to resemble pickled ginger.

Serving

Serve with chopsticks if you wish.

Serving Size

Serves 6

Recipe: Patriotic Twinkie Pie

“I live fifty miles from the east entrance of Yellowstone National Park. While preparing a recipe for a Fourth of July party, I realized I was missing a few key ingredients. It was too late to go to the store, so I began looking for substitutes and used some of the Twinkies I had on hand. Twinkies gave the dessert a distinctive taste, and I’ve never gone back to the old recipe!”

Ingredients
  • 1 (6-ounce) package blueberry Jell-O®
  • 3 cups boiling water
  • 1 (16-ounce) bag frozen blueberries
  • 1 (6-ounce) package strawberry Jell-O®
  • 1 (16-ounce) bag frozen sliced strawberries in syrup
  • 6 to 7 Twinkies, broken or torn into 1-inch pieces (about 4 cups)
  • 2 (5.1-ounce) packages instant vanilla pudding mix
  • 6 cups milk
  • 1 (12-ounce) container frozen nondairy whipped topping, thawed
Preparation

In a bowl, combine the blueberry Jell-O® and 1 1/2 cups of the boiling water and stir until dissolved. Add the blueberries and stir until blended and slightly thickened. Allow to cool completely.
In another bowl, combine the strawberry Jell-O® and remaining 1 1/2 cups boiling water and stir until dissolved. Add the strawberries and stir until blended and slightly thickened. Allow to cool completely.
Place 2 cups of the Twinkie pieces in a 6-quart glass bowl. In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.
Spoon the blueberry mixture over the pudding, spreading evenly. Top with the remaining Twinkie pieces. Spoon the strawberry mixture over the Twinkies, spreading evenly.
Cover and refrigerate for several hours or overnight, until completely chilled and set. Top with the whipped topping just before serving.

Serving Size

Serves 16

Recipe: Pigs in a Twinkie

“My twelve-year-old nephew Shea created this recipe because he thought it would be something other kids would enjoy. It’s important to make sure that the sausage is cooked thoroughly.”

Ingredients
  • 6 pork sausage links
  • 6 Twinkies
  • Maple syrup, for serving
Preparation

Preheat the oven to 350°F.
Place the sausage in a skillet over medium heat and cook, turning to brown evenly,until the meat is no longer pink inside, following any package directions. Remove from the skillet and drain well on paper towels.
Thinly slice one end off each Twinkie. Stuff a cooked sausage into each Twinkie. Place the Twinkies in a shallow baking dish and bake for 10 minutes, or until the Twinkies are warm.

Serving

Serve warm, with syrup.

Serving Size

Serves 6

Recipe: Twinkie Burrito

Leo Gong
20050526_ASISH 008

“I have always loved Twinkies with chocolate and strawberries. One day while at my wife’s Mexican restaurant, I tried wrapping the mixture in a tortilla so I could eat it with my hands. Even though my wife laughs at me, Twinkie burritos are delicious, and now all of her employees and I are hooked!”

Ingredients
  • 4 (10- to 12-inch) flour tortillas, warmed
  • 1/2 to 3/4 cup chocolate sauce
  • 4 Twinkies
  • 2 cups sliced strawberries, or 1/2 cup strawberry preserves
Preparation

Drizzle one side of each tortilla with the chocolate sauce. Place a Twinkie on top of the chocolate sauce in the center of each tortilla. Top each Twinkie with 1/4 cup of the strawberries. Fold the tortillas over the Twinkies and roll up like a burrito.

Serving Size

Serves 4

Recipe: Twinkie-Misu

“When my sister returned from living in Italy for a time, she grew homesick for the desserts she had enjoyed there. So I decided to try my hand at tiramisu, but replaced the ladyfingers with Twinkies, which we had all grown up on. She liked it just as much as the original!”

Ingredients
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 1 3/4 cups milk
  • 1/4 cup amaretto
  • 1 cup strong coffee, warmed
  • 1 tablespoon sugar
  • 1/4 cup Kahlúa
  • 2 cups frozen nondairy whipped topping, thawed
  • 10 Twinkies
  • Unsweetened cocoa, for dusting
Preparation

In a bowl, combine the pudding mix, milk, and Amaretto and whisk until thickened. Set aside until quite thick.
In a separate, small bowl, combine the coffee, sugar, and Kahlúa and mix until the sugar dissolves. Refrigerate until cool.
Fold the whipped topping into the pudding mixture. Spoon one-third of the pudding mixture into an 8 x 8-inch baking dish.
Line a baking sheet with waxed paper and set the Twinkies on the paper. Slowly drizzle the coffee mixture over each Twinkie, allowing the liquid to soak in. Using a spatula, transfer the Twinkies to the baking dish, arranging evenly over the pudding. Spoon the remaining pudding over the Twinkies.
Refrigerate for 1 hour, or until set. Dust with cocoa just before serving.

Serving Size

Serves 6 to 8

Recipe: Ribbons and Bows Twinkie Wedding Cake

This Hostess® original recipe is a Twinkie take on a wedding cake. Fondant is a prepared confection, readily available at stores selling cake decorating supplies. It comes in a variety of colors and in various package sizes. To use it, place it on a board lightly dusted with cornstarch or confectioners’ sugar and roll it to the desired thickness, usually about 1/8 inch thick, with a rolling pin.

Ingredients
  • 7 3/4 pounds prepared fondant in 2 colors
  • 27 Twinkies
  • 1 (4-inch-diameter, 4-inch-thick) piece Styrofoam
  • 1 (7-inch-diameter) card-board cake round, covered with decorative, food-safe aluminum foil
  • 1 1/2 (16-ounce) butter-cream frosting
  • 1 (8-inch-diameter, 4-inch-thick) piece Styrofoam
  • 1 (11-inch-diameter) card-board cake round, covered with decorative, food-safe aluminum foil
Preparation

Reserve 1 pound of the fondant and roll the rest out to 1/8 inch thick. Wrap 13 of the Twinkies in strips of one of the colors of fondant (3 1/2 to 4 ounces fondant per Twinkie). Lightly brush the edges of the fondant with water to seal tightly. Wrap the remaining 14 Twinkies in the other color of fondant.
For the top layer, place the 4-inch round of Styrofoam in the center of the 7-inch cardboard round. Frost the top and sides with one-third of one can offrosting. Alternating the colors, arrange 10 of the fondant-wrapped Twinkies upright around the Styrofoam, attaching them with the frosting, with the seams facing in. The top edge of the Twinkies should be even with the top of the frosted Styrofoam.
For the bottom layer, place the 8-inch round of Styrofoam in the center of the 11-inch cardboard round. Frost the top and sides with the remaining two-thirds of the first can of frosting. Alternating the colors, arrange the remaining 17 of the fondant-wrapped Twinkies upright around the Styrofoam, attaching them with the frosting, with the seams facing in. The top edge of the Twinkies should be even with the top of the frosted Styrofoam.
Fill a pastry bag fitted with a#12 tip for larger decorations (or a #4 or #5 tip for more delicate decorations)with frosting.  Pipe a decorative filigree of frosting on the top edges of the Twinkies on the bottom layer, or mold fondant into decorative shapes and position on top of the Twinkies.
Stack the top layer on the bottom layer. Fit the pastry bag with a #6 tip. Pipe dots of frosting around the edges of the cardboard circles.
Cut flowers from the fondant with a small cookie cutter and decorate the tops of the Twinkies on the top layer. Fit the pastry bag with a #3 tip and pipe a small dot of frosting in the center of each flower.
To make a bow on top of the cake, roll the reserved 1 pound fondant out to a 1/8-inch thickness and cut into strips about 1 inch wide. Place a generous dollop of frosting on top of the cake, then use a strip of fondant to make a loop, sticking the ends into the frosting to secure. Continue to add loops of fondant ribbon, securing each in the frosting, to make a large bow.

Serving Size

Serves 27

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