Twinkies Are Back — For Good

twinkies

Guess who’s back, back again? Twinkie’s back, tell a friend.

Change out of your mourning clothes and do a little dance. Cause Twinkies are back — and they’re better than ever. While they can’t outlast a zombe apocalypse (which I once believed), they’ve nearly doubled their previous shelf life of 26 days, now lasting up to 45 days. Starting Monday, Hostess Brands LLC will return Twinkies and their delectable friends — Cupcakes, HoHos, Donettes, DingDongs, Zingers, fruit pies and mini muffins — to stores nationwide. See you at the Twinkies aisle.

With the glorious return of my treasured Twinkies, it only seems right to commemorate the day of our sweet reunion. So, goodbye tapioca, and hello to you, Twinkie. July 15th is National Twinkie Day in my calendar. Looks like I’ll be indulging in these creme-filled delicacies. Luckily for me — and for you — I’ve dug up the best recipes that will help us celebrate appropriately.

On their 75th anniversary, Hostess released “The Twinkies Cookbook” featuring recipes from Twinkie lovers across the nation. The main ingredient? You guessed it. Twinkies.

Here are a few that I can’t wait to try:

Twinkie Sushi, created by chef Clare Crespo
Ingredients:
3 Twinkies
Assorted dried fruits
Assorted fruity decorative candles
2 Green fruit leather
Dried mango

Directions:
Slice Twinkies into pieces about an inch tall.
Slice fruit rollups in strips to be long enough and wide enough to wrap around the Twinkie pieces.
Place dried fruits and candies into the cream filling
Place Twinkie rolls on a plate or in a Bento box.
Garnish with strips of dried mango to resemble pickled ginger if you wish.
Serve with chopsticks.

Pigs in a Twinkie, created by Janine O’Barr
Ingredients:
6 Pork sausage links
6 Twinkies
Maple syrup, for serving

Directions:
Preheat the oven to 350 degrees.
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 on 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.
Serve warm, with syrup.

Twinkie Milkshakecreated by Brenda McDevitt
Ingredients:
2 Twinkies
2 Scoops chocolate ice cream
1 C. milk
Whipped cream, for topping

Directions:
In a blender, combine the Twinkies, ice cream, and milk and process until smooth.
Pour into a tall glass and top with a dollop of whipped cream.
Serve at once.

Got your tummy growling and lips smacking? Don’t worry, my fellow Twinkie glutton. You’ll get to try these soon. Let the countdown begin.

 

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  • Marie Goodson

    We just Love Love Twinkies and those Dingdongs&Hohos are the BEST!!!! Thanks Hostess

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