weekly bake #2: pumpkin twinkies

the talented, generous and all-around solid dudes who are the brooklynauts put on an evening of great food and fun called “the heaping helping” every year to raise money for greenpoint soup kitchen, for which i made the dessert below.

the night of eating, drinking, laughing, and feeling full but still eating and drinking some more raised nearly $1400–enough to help the kitchen as well as make a donation to the red cross for hurricane sandy relief. props to brooklynauts and everyone who came out; hope to collectively belly rub again soon.

weekly bake #2: pumpkin twinkies (adapted slightly from confessions of a cookbook queen’s recipe)
ingredients:
cake:
• 1 box yellow cake mix,
• 1 can of pumpkin (15 oz)
• 2 eggs
• 1/4 cup sugar
• 1/2 cup water
• 1 TB nutmeg, 1 TB ginger, 1 TB cinnamon
filling:
• 1 cup marshmallow creme (or fluff)
• 8 oz block of cream cheese, softened
• 1 teaspoon vanilla
• 1/4 cup powdered sugar
• 1/4 cup brown sugar
• 1 TB nutmeg, 1 TB ginger, 1 TB cinnamon (or pumpkin pie spice, i am just personally not a fan)
time: 30-45 minutes
cost: around $5
soundtrack: recomposed by max richter: vivaldi, the four seasons
the plan:
1. preheat oven to 350.  lightly spray a twinkie pan with nonstick spray.  i didn’t have a twinkie pan, so i made molds out of aluminum foil, using a clove container to help (pictured at left… as you can see, sometimes it didn’t go so well).

2. in the bowl of a mixer, beat the cake mix, pumpkin, eggs, sugar, water and pumpkin pie spice on medium low speed for one minute.  increase speed to high and beat for another minute. add spices.

3. fill twinkie molds about halfway with batter.  bake for about 15 minutes or until tops spring back when lightly touched.  remove from oven and let cool slightly before removing twinkies to finish cooling on racks.  once cakes are completely cool, fill.

4. in the bowl of a mixer, beat mm creme, cream cheese, and vanilla until smooth.  add sugars and spices and beat on low until just mixed in.  scrape sides of bowl and increase speed to high.  beat for another minute.  fill a piping bag fitted with a round tip with filling.  push into bottom of twinkies and fill in three spots. or more! no one’s going to get pissed because there’s extra filling.

facepalm moments: none! amazingly. so i had a twinkie and pumpkin stout to celebrate this. (highly recommended pairing.) i do want to point out that the cake is much more moist and dense than the typical spongy twinkie cake, which could attract or deter people/you.

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