Vol 8. Edition 6
News from CannaTown
Page 15
Recipes from Cousin D
Homemade Reese's Twinkies ere may be no better summer fair food than a homemade Twinkie of sorts, and today we're making them chocolate with marshmallow peanutbutter lling. Yes, they are precisely as addictive as they appear. Ingredients e Cake 6 eggs 2 cups of our 3 tbsp (heaping) cocoa powder 1 tsp salt Unavored gelatin pack (Knox) 1 1/2 cup sugar 1/2 cup vegetable oil (infused)
1 tbsp baking powder Vanilla (Good splash) 1 cup water 1 bag chocolate chips e Filling 10oz bag of marshmallows 1/2 cup corn syrup 1 cup peanut butter e Drizzle 1 bag white chocolate chips 1/2 cup peanut butter
ese are sponge cakes! Be patient and careful; when cooled, you may have to trim what becomes the bottom of the cake to be at. Keep those scraps (they are deliciously strong). Using a toothpick (or similar), hollow out three holes on each before you pipe in the lling--just makes it easier. Melt the marsh- mallows, corn syrup and peanut butter in a pan until it becomes a thick goo. Fill piping bag with a lling tip. Put a small push of goo into each hole. Flip and freeze (makes it easier to dip and sets quicker). When ready, melt the bag of regular chocolate chips, and dip each upside-down in molten chocolate. Next, the drizzle. Melt the white chocolate, milk and peanut butter; It should be pretty smooth and silky. Decorate the tops as you see t -- lattice or your choice of design. You're done! Serve and enjoy. It doesn’t matter the dosage you choose -- these little snack cakes will disappear fast!
1/3 cup milk Directions
You’ll need two bowls. In the rst, mix all of the dry ingredients. Gently stir in the oil and water until just combined. In the second bowl, beat the whole eggs until they look like they’ve tripled in volume. Preheat your oven to 325 at this point. Prep your pans (any type of Twinkie pan out there) -- depending on the type, you may or may not need some oil to prevent sticking. Gently fold your egg u into the our mix in quarter amounts. As soon as you see no streaks of color, you are done. Pour the batter about ¾ full in each. Bake for 30 minutes, rotate, and bake for another 30 minutes (1 hour total). Cool upside down until completely cool. Do not rush that part and yes they may still be dicult to release.
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