4 Comments on “Stock Up On Twinkies”

1. 
   Gene B. said at 10:54 am on November 16th, 2012:

   Hostess did the only thing that made sense. They got out of a bad investment. They are the winners.

   The employees won, too, because they will probably be eligible to collect ninety-nine weeks of federally funded unemployment compensation.

   However, we lose. We experience the ripple effect of 18,500 lost jobs accompanied by the higher taxes needed to supply the post-unemployment free Obama-money, free Obama-Care, and proposed free Obama-housing, with a Government Motors car allowance. But the real tragedy is that we will lose one of the better tasting junk foods.

2. 
   Joe Wedick said at 2:43 pm on November 16th, 2012:

   Have no fear – the NY Times has the recipes
   HOMEMADE TWINKIES
   Time: 1 hour 40 minutes
   FOR THE CAKES:
   Nonstick cooking spray or vegetable oil
   60 grams ( 1/2 cup) cake flour
   30 grams ( 1/4 cup) all-purpose flour
   1 teaspoon baking powder
   1/4 teaspoon salt
   2 tablespoons milk
   4 tablespoons unsalted butter
   1/2 teaspoon vanilla extract
   5 large eggs at room temperature, separated
   12 tablespoons sugar
   1/4 teaspoon cream of tartar
   FOR THE FILLING:
   6 tablespoons unsalted butter, at room temperature
   165 grams (1 1/2 cups) confectioners’ sugar
   3/4 cup Marshmallow Fluff
   2 tablespoons heavy cream.
   1. For the cakes: Heat the oven to 350 degrees and adjust the oven rack to the lower-middle position.
   2. To make single-use Twinkie molds, cut 12 pieces of aluminum foil 12 inches wide by 14 inches long. Fold each piece of foil in half lengthwise, then fold it in half again to create a rectangle that’s about 6 inches long and 7 inches wide. Repeat to make a dozen rectangles.
   3. Place one sheet of folded foil on a work surface with a standard-size spice jar on its side in the center of the foil. Bring the long sides of the foil up around the jar, folding the sides and ends as necessary to make a tight trough-shape from which the jar can be removed. Repeat to make 12 foil molds. Spray generously with nonstick spray or coat with vegetable oil. Place the molds on a baking sheet.
   4. In a mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. In a small saucepan over low heat, heat the milk and butter until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
   5. Using a standing mixer, beat the egg whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat until the whites reach soft peaks.
   6. Transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (there’s no need to clean the bowl). Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
   7. Sprinkle the flour mixture over the egg whites and then mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter, and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
   8. Immediately scrape the batter into the prepared molds, filling each with about
   3/4 inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, 13 to 15 minutes. Transfer the pan containing the molds to a wire rack and allow the cakes to cool in the molds.
   9. For the filling: Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add the cream and beat just until smooth.
   10. Just before filling the cakes, remove them from the foil. Using the end of a chopstick, poke three holes in the bottom of each cake. Wiggle the tip of the chopstick to make room for the filling. Transfer the frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into the holes in each cake, taking care not to overfill, until it gently expands. Unlike real Twinkies, these won’t last indefinitely. They’re best served still slightly warm.
   Yield: 12 homemade Twinkies.

   HOSTESS CUPCAKES
   Time: 1 hour 45 minutes
   FOR THE CAKES:
   Nonstick vegetable oil spray
   80 grams ( 1/2 cup plus 2 tablespoons) cake flour
   30 grams ( 1/3 cup) Dutch process cocoa
   1/2 teaspoon baking powder
   1/4 teaspoon baking soda
   Pinch of salt
   2 large eggs, separated
   1/3 cup canola oil
   110 grams ( 1/2 cup) plus 2 tablespoons sugar
   FOR THE FILLING:
   6 tablespoons unsalted butter, at room temperature
   165 grams (1 1/2 cups) confectioners’ sugar
   3/4 cup Marshmallow Fluff
   2 tablespoons heavy cream
   FOR THE FROSTING:
   1/4 cup heavy cream
   4 ounces bittersweet chocolate, chopped
   1 tablespoon unsalted butter, at room temperature.
   1. For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
   2. In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, 1/2 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
   3. In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix 1/4 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
   4. For the filling: Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round 1/4-inch tip, and fill bag with all but 1/4 cup of the filling. (Put the extra 1/4 cup in a pastry bag fitted with a 1/8-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
   5. For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
   6. With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
   Yield: 1 dozen.

3. 
   Proud Republican said at 4:36 pm on November 16th, 2012:

   Aren’t unions grand? I love it when the union leadership fights tooth and nail for their members and in the end – costs everyone their jobs. Yup, great work unions. More unions = less jobs.

4. 
   Gene B said at 10:17 am on November 17th, 2012:

   I heard a great idea today on a radio talk show.

   It is not too late.

   The unions should buy Hostess. They can probably get it for a price that is close to liquidation value.

   Then they can pay themselves anything they want.