Homemade Twinkies

Eric turned three on April Fool's Day. My younger child is now three. Three! Where does the time go? (Oh, wait, I know... into sleepless nights, dirty diapers, potty training, cleaning up Legos and Hot Wheels and Chuggers, playing in sandboxes, endless bottles and sippy cups... but it's all worth it.) I asked him what he wanted to bring for a treat into his classroom birthday party. He chose Twinkies.

Twinkies? Really? Where the hell did that kid ever have a Twinkie? Haven't they been extinct most of his life?

Birthday Boy!

As luck would have it, I recently received a copy Classic Snacks Made From Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats, by Casey Barber, published by Ulysses Press. It's filled to the brim with delicious recipes for junk-food favorites, like Mallomars, Cheez-Its, Corn Nuts, Klondike Bars, and Jalapeno Poppers. Because the recipes are all made from scratch, I feel not quite as bad about eating the end-product.

So I made Twinkies. I was surprised how easy it was. A lot of steps and kind of "involved," but nothing hard, I would say. I didn't have a specific Twinkie-pan (Barber calls is a "canoe" pan), so I used my mini-loaf pans. A sheet pan or 13"x 9" would would find - just cut into rectangles. You can also use a muffin tin. The basics of the recipe follow, but go out and pick-up the book for full instructions and notes (believe me, this is one book you'll want to own).

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Twinkies (from Classic Snacks Made From Scratch)
Makes 16

5 large eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
1 cup cake flour

1. Preheat the over to 350 degrees Fahrenheit. Spritz the pan(s) well with baking spray (I would suggest butter and flour, just to ensure a good release).

2. Separate the eggs whites and yolks into two large bowls.

3. Pour the sugar, baking powder, and salt into the bowl of a food processor and process for 15 to 20 seconds, until finely ground. Transfer to a medium bowl.

4. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the egg yolks on medium speed for about 20 to 30 seconds, until they start to froth, thicken, and lighten in color. Slowly add the ground sugar mixture and the vanilla, and continue to beat until the eggs are very thick and pale - almost off-white and creamy in color. Reduce the mixer speed to low and stir in the flour. Set aside.

5. Using an electric hand mixer on high speed or a stand mixer fitted with the whisk attachment on medium-high, whip the egg whites into soft peaks. Stir about a quarter of the whipped egg whites into the batter to loosen it up, then gently fold in the remaining whites in two or three batches, working slowly to incorporate them without destroying their fluffiness.

6. Pour the batter into the prepared pan; if using a canoe pan or muffin tin, fill each well two-thirds full. Save any remaining batter for a second batch.

7. Bake until the cakes are puffy and golden brown and a tester inserted into the center comes out clean. Timing may vary, so watch carefully, but will be 8 to 10 minutes for canoe shapes, 13 to 15 minutes for cupcakes or mini loaf pans, and 18 to 20 minutes for 8-inch square metal baking pans or hot dog pans.

8. Cool the cakes in the pan for 10 minutes on a wire rack; they will shrink and pull away from the pan sides. Then line the wire rack with waxed paper and spritz the paper lightly with baking spray. Invert the pan to turn the cakes out onto the rack. Cool completely before cutting into Twinkie shapes (if using a loaf or hot dog pan) and filling.


For the Filling:
3/4 cup granulated sugar
1 tablespoon light corn syrup
1/4 cup water
3 large eggs
1 teaspoon vanilla extract

1. Stir the sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until the sugar is fully dissolved and the liquid no longer feels granular. Clip a candy thermometer to the side of the pan and bring the liquid to a boil without stirring. Continue to heat until the sugar syrup reaches 235-240 degrees Fahrenheit (soft-ball stage).

2. Meanwhile, using the stand mixer fitting with the whisk attachment, whip the egg whites on medium speed just until soft peaks form. Just before the sugar syrup reaches soft-ball stage, restart the mixer on low speed. When the syrup is at temperature, carefully drizzle it into the egg whites.

3. Increase the mixer speed to medium-high and whip for five to seven minutes, until the filling is thick, shiny, and white, forming stiff peaks. Add the vanilla and stir for another 15 seconds to incorporate.

Assembly:
1. Fill a pastry or gallon-size zip-top bag with the filling.

2. Use a sharp paring knife to cut small holes in the cake bottoms (a single hole in the cake bottoms for cupcakes, three holes for other sizes). Insert the pastry tip into each hole and squeeze gently to fill. The cakes will swell slightly as the holes fill up.

3. Store the filled cakes in the refrigerator in an airtight container for up to a week; as with most sponge cakes, they really do taste better after resting overnight than if eaten fresh.

Peach Pie

My dad's birthday was last week, and given the choice between peach pie and his favorite cake (a chocolate mayonnaise cake - don't knock it until you try it), he'll usually choose peach pie. How appropriate, then, that peaches in the Northeast hit their peak right around his birthday! While I'm still dabbling in perfecting my peach pie recipe, here's the recipe I'm currently using (if you have a great recipe or some tips, please share them in the comments! I'd love to hear). It's a great way to wrap up this week's Peach-Palooza.

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Peach Pie
Makes one 9" pie

Crust:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8-10 tablespoons ice water

1. Combine flour and salt. Add shortening and cut it into the flour mixture until it resembles coarse cornmeal or small peas.

2. Add the water, one tablespoon at a time, until the dough is able to form and hold a ball.

3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least an hour. Roll onto a well-floured surface. Makes enough for a double-crust pie.

Filling:
1/2 cup sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups thinly-sliced, peeled peaches (fresh or frozen - do not thaw frozen peaches)
1 egg, separated
1 tablespoon milk or cream

1. Preheat over to 425 degrees Fahrenheit. In a large bowl, mix together sugar, tapioca, cinnamon and nutmeg. Add peaches and stir to cover the peaches with the sugar mixture. Let stand for 20 minutes.

2. On a well-floured surface, roll out one-half of the pie crust dough to form an 11" circle. Transfer the dough to a 9" pie plate (either by gently rolling it back on to a rolling pin or by folding into quarters). Mold the dough to fit the pie plate and leave an overhang of dough. Prick a few holes in the bottom of the crust with a fork. Brush the bottom of the crust with the egg white. Roll out the second half of the dough (in the same manner as the first) and have it ready to cover the filling.

3. Once the filling is ready, add it all at once to the prepared pie plate. Cover the filling with the second half of the pie dough. Crimp the edges of the top and bottom crusts together. Cut three or four small slits in the  top crust to allow steam to escape.

4. Mix together the egg yolk and milk. Brush over the top of the pie, and sprinkle with sugar (optional). Cover the edges of the pie crust with strips of aluminum foil. Place pie on a baking sheet.

5. Place pie in the oven for 30 minutes. Remove foil from pie and reduce oven temperature to 375 degrees Fahrenheit. Bake for an additional 30 minutes or until pie filling bubbles and the crust is golden. Cool on a wire rack.

This recipe is adapted from the Better Homes and Gardens New Cookbook (an essential for every kitchen).

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PS- I'm thinking of doing a entire series of pie tutorials. Is that something you would be interested in reading? Let me know in the comments, and in the meantime, here are a few pictures of my Dad :-)

Camping this year at Belvedere Lake

Last fall

My favorite picture of my dad and I

Blowing out his birthday pie candle with help from Edie

Happy Birthday Dave!

Today is my darling husband's birthday. Just to make him feel extra-special today, I'll refer to him by his proper title, Dr. Goldschmidt.

I took a half-workday today so the kids and I could run to the grocer and get all the fixings for one of Dave's favorite meals (chicken tortellini) along with everything to make a homemade coffee ice cream cake (easy-peasy, I'll post pictures up on Twitter later). After the kids are in bed, I'm sure we'll cozy up on the couch to watch a movie, and if everything goes according to plans, I will whisk Dave away for a little get-away this weekend.

Dave, I'm so lucky I get to be your wife. Thanks for always cheering me up with your Sean Connery and Julie Child impressions (which sometimes blend into each other), for always offering to make the tea and coffee, for (rarely) reining in my imagination, for being the best daddy ever, and for just being you. I know it hasn't always been easy, but I hope I make you a fraction as happy as you make me. I love you (and I'll always be your Silly Goose).

Update: Click here for the ice cream cake tutorial on Twitter!!

It's My Birthday!!

I still make this face when my cake falls apart

Me, my mom (Suki), my mamie (Delphine) and my great-grandmother (Ruby)

I grew up fishing and swimming in this pond

 

Me and my cousin, Travis (I thought, and still think, he was a pretty cool guy)

My pony Sugar - I rode that old gal all the time. My mom said my butt stuck like Velcro to her!

Me and my great-grandpa (Charlie)

Getting ready to go hunting (oh yeah, country living)

Don't worry, I usually wore a helmet

Don't be jealous.

Slumber Party

Fifth Grade

Sixth Grade

Yay! It's my birthday! Lots of thoughts on life as I hit the quarter-century mark, but for now, I'm going to go enjoy the (rainy) day and celebrate with family and friends!

PS - My birthday wish this year is for a quick recovery in the South.             

Eric's First Birthday and Party

Thanks for all the well-wishes and congratulations last week regarding Eric. His first birthday was a blast, but I'm a little sad my little baby isn't such a little baby anymore! Pictures of his first birthday (including his first haircut!) are available here, while his birthday party (complete with vintage typewriters, homemade Play-Doh, handmade streamers, and a cake that looks like a cheeseburger) is documented here.

Happy Birthday Eric

Yes, today is April Fools Day. It's also little Eric's first birthday!

Notice the bruise on his head? His sister likes to body-slam him. That's what big sisters are for, right?

My little April Fool. We had all sorts of plans for the day, but because of the snow storm rolling through, we're playing it by ear (though I'm hoping we can take the bugger out for a special lunch and for his first hair cut!). I laugh thinking about the weather today, considering it was a balmy 70 degrees the day Eric was born (I came home from the hospital on Easter Sunday, and it was 80 degrees!). To read about his birth, head over here. We are having a birthday party for him tomorrow. I'll be back next week with pictures!

Happy birthday Eric! I love you to the moon and stars and all the way back again.

Twisted Felt Garland

I wanted some playful decorations for Edie's birthday party, but wanted something that wasn't to "hokey."  I found an awesome tutorial on The Purl Bee for a twisted felt garland. It was so easy! A nice "sit in front of the TV and catch up on The Real Housewives, uh, I mean Meet the Press" project. I think I bought about two yards each of blue and white felt, and it made a TON of garland. I have a big garbage bag full of it! But, it was really easy, and for the amount shown here, it would probably take less than an hour to make and only cost a few bucks. Check out the tutorial here.

Chocolate Chip Butter Cake and Buttercream Frosting



I wanted to make a somewhat unexpected birthday cake for Edie's birthday. And since she's such a little thief when it comes to chocolate chips, I thought I'd try a a chocolate chip cake. I found a recipe here, and put my own spin on it.

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Old-Fashioned Butter Cake with Chocolate Chips

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup soft butter

1 1/2 tsp. vanilla

3 eggs

3 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 cups all purpose flour

1 1/4 cup milk
1/2 cup chocolate chips*

1. Cream together the butter and sugars until fluffy. Add eggs one at a time and beat until incorporated. Add vanilla.

2. Add baking powder, baking soda and salt. Combine chocolate chips with a bit of the flour. Alternately add flour and milk, ending with flour. Add chocolate chips. Mix each addition until just combined.

3. Pour batter into greased and floured cake pans (two 8-inch round cake pans or a 9x13-inch pan). Bake at 350 degrees for 40-45 minutes. **

4. Cool cake in pans for 15 minutes before removing. Allow to cool completely before frosting.

*I used mini chocolate chips, but feel free to use any type of chocolate chips or chopped chocolate you prefer. Despite my best efforts, the chocolate chips still sank to the bottom of the cake. When I frosted the cake, I just faced the layers so the chocolate encased the frosting.

**In order to get the two-tiered cake for Edie's birthday, I made two batched of the cake. The first in two 8-inch cake pans, the second in a 9x13-inch pan, which I cut two circles out of and layered together.

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Buttercream Frosting

1 cup soft butter
2 tsp vanilla
1 1/2 tsp salt
4 1/2 cups powdered sugar
8-10 tbsp milk

1. Beat butter until smooth and creamy. Add vanilla and salt.

2. Gradually add half of powdered sugar. Add half of milk, one tbsp at a time, to loosen frosting. Add the rest of the powdered sugar and milk in similar fashion. Once incorporated, beat at high speed until white and fluffy.

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I added white and red drages to the cake once frosted, then rolled and cut blue and white fondant for the ribbons. When cutting the cake, I removed the top tier and served slices from that first. The bottom tier was cut by making an inner and outer circle and cuting wedges from it. For a tutorial, click here.

Candied Apples

Shiny, glistening, ruby red candied apples. A staple at Halloween and county fairs alike. Edie's birthday party wouldn't be complete without them.

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Candied Apples

10 medium-sized tart apples, like McIntosh

10 wooden sticks or skewers

2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 tsp (about 20 drops) red food coloring
1/2 cup Red Hots candied or 25 Atomic Fire Balls*


1. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

2. Wash and dry apples. Remove stems. Insert wooden sticks into stem end of apples securely.

3. Add sugar, water, corn syrup, hot water and food coloring into a large pot. Boil until temperature reaches 250 degrees Fahrenheit on a candy thermometer.

4. Add Red Hots or Atomic Fire Balls to the pot (Red Hots will complete melt away, Atomic Fire Balls will not). Boil until temperature reaches 285 degrees Fahrenheit on a candy thermometer.

5. Remove pot from heat. Dip apples into the mixture, allow excess to drip back into pot. Allow to cool on foil-lined baking sheet.

*It sounds like a lot of spicy, fiery flavor, but it only lends subtle cinnamon taste.

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