A few weeks ago I gave this recipe to a coworker and figured I should prolly post it since it is one of my guilty pleasures that I can’t make anymore. Nowadays, it takes to much time that I don’t have, and the real reason, I would eat it all in one or two sittings.

The Marshmallow Buttercream

2 cups confectioners sugar

1 cup of room temp butter

1 vanilla bean (pitted)

1 teaspoon vanilla extract

1 (7-ounce) jar marshmallow creme


Whip the butter until it is light and fluffy. Then marry the marshmallow creme into the butter and beat it for 2 minutes.

Now pour in the confectioners sugar. Beat the mix for another 2 minutes. After that, pour in the vanilla extract and vanilla bean. This time stir the mix until it is consistent thoughout.


The Twinky Cakes

1/3 teaspoon  Cream of Tartar

Nonstick Cooking Spray or Vegetable Oil

1/2 teaspoon  Salt

3/4 cup  Granulated Sugar

1 teaspoon  Baking Powder

1/4 cup  All-Purpose Flour

1/2 cup  Cake Flour

2 tablespoons  Milk

4 tablespoons  Unsalted Butter

1 teaspoon  Vanilla Extract

5 large Eggs (separated and at room temperature)

Preheat oven to 350 degrees F. Move the oven rack to the lower-middle position. Apply the vegetable oil or cooking spray to the molds you will be pouring the mix into.

In a mixing bowl, whisk together the all purpose flour, salt, cake flour, and baking powder. Heat a pan over low heat, with milk and butter until the butter melts. Remove from the heat and add the swirl pour in the vanilla. Now cover the pan to keep warm.

In the bowl of a stand mixer, beat egg whites on high speed until it is a foamy constancy. Now gradually add 6 tablespoons of the sugar and the cream of tartar while the mixer continues to beat until the egg whites reach soft peaks. This should take about 6 more minutes.

Transfer the beaten egg whites to a large bowl with a spatula and add the egg yolks to the standing mixer bowl (you don’t need to bother cleaning the bowl). Beat the egg yolks with the rest of the sugar on a medium-high speed until the mixture is really thick and a lite yellow color. This should take about 5 minutes. Now add the beaten egg whites to the yolks. Make sure you do not mix these together yet. This is important.

Now shower the flour mixture over the egg whites to make a snow cover. Now you can mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well on one side of the batter, and pour the melted butter mixture into it. Fold gently with the same large rubber spatula until the batter shows no trace of flour and both the whites and yolks are evenly mixed. This should take about 8 strokes.

Immediately scrape the batter into the prepared molds, filling each with about 3/4 cup of batter (I would advise using a measuring cup). Bake until the cake tops are light brown and feel firm while springing back to the touch. This process should take approximately 13 to 15 minutes.

Transfer the molds to a wire rack and allow the cakes to cool. Do not remove them yet!

Now take the cream filling:

Put the frosting into a pastry bag fitted with a 1/4-inch round tip. Pipe frosting into three spots on the underside of the Twinkie (Or use a piping rod to trail it through the center from the side). Make sure not to overfill the cakes or they will split.

Serve while they are still warm and get ready to enter heaven.

My Fantasy Food Truck

It’s been over a year since I posted on this blog… Since my life change I have had no time to cook in my kitchen, ever, so this post is just a dream of what I may some day explore if I ever get a chance to cook for myself again…

I was compelled to post this because of Brittany’s blog post on BlissffulBrit, a wonderful website!


I have always thought throughout my life that the very best food inventions on this planet were, sandwiches, meatballs, and pizzas. These would be the focus of my serving menu. There would be “the regulars” (items that would never leave the menu), the “double dailies” (items that would only stay on the menu for only two days every month), and finally the “mad mashes” (items that would be uncommon food combinations that would be on the menu no longer than a week, or less). All of these menus items of course would be in the form of a sandwich, a meatball, or a pizza.

Understanding that the common representation of these three food items most always have bread, meat, and cheese in their construction. My food truck would give into the status quo of these items to a certain extent for those people whom are not looking for “different”. However, the rules do not always apply when you are looking for something you have never experienced before.

For healthy adventurers, have you ever had a saladball? Or a fruit calzone? How about a portobello club house?

For meat mongers, ever try a fried turkey-pork shred-sphere? How about a diamond steak strip pie? Ever get your hands around a bacon weaved bo-po-pul stack?

These are just a few things my food truck would serve. My food truck of course being the size of a family RV with two serving sides. 

Maybe one day I will actually add the menu to this blog post that is still in my head.

(Thank you for inspiring me Brittany!)