Okay, I am going to share a small disclaimer here: I am not a huge fan of Twinkies. I think they are greasy and have a weird texture, and not much flavor. When I first heard about the Twinkie cookbook, for some reason I thought they’d be telling us how to actually make Twinkies. I don’t know what made the think that, but I did and that was what pushed me to get the cookbook to review.
Obviously we aren’t going to learn the secrets behind making Twinkies with this new cookbook. Instead they share different ways to enjoy Twinkies in a whole new way. What I liked about this book was that the recipes came from people who submitted their ideas to the company. It’s a “for the people, by the people” kind of cookbook which is awesome. Even more awesome is the fact that someone I know has a recipe in the book!!! I didn’t know that until I was flipping through and saw her name. It was the most exciting thing ever and of course I needed to make the recipe asap.
The recipes range from simple and sweet to off the wall savory. There is one recipe for a deep fried bacon-wrapped Twinkie dipped in chocolate that…. Pretty much epitomizes American junk food culture at its core. Every recipe has its own unique take on the Twinkie and has the ability to make even the most adamant Twinkie-hater crave those cream-filled cakes – provided that it is revamped into a lasagna or milkshake or paired with some fried chicken of course.
Although I probably won’t be reaching for the Twinkie cookbook frequently, I think it makes a great novelty cookbook that is worth going to when you want to make something off the wall to impress family or friends.
Berry and Twinkie No Churn Ice Cream & Twinkie Cookbook Review
Ingredients
- 3 cups berries
- 2 tablespoons sugar
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- 3 Twinkies cut in cubes
Instructions
- Preheat the oven to 350 degrees F. Pour the berries into the baking pan and sprinkle the sugar over. Bake for 8 minutes, then gently mash the berries with a fork. Set aside to cool.
- Pour the heavy cream and sweetened condensed milk into a stand mixer and beat until stiff peaks form.
- Pour one third of the whipped cream into a 9 x 5 loaf pan. Layer one third of the berries and cubed Twinkies. Repeat the layers twice. Place the ice cream in the freezer and freeze until firm.
Erin @ The Spiffy Cookie says
Twinkies cookbook? Twinkies in ice cream!? I love how not too long ago we were threatened with the idea that twinkies were to be no more and now we have this.
Beeta @ Mon Petit Four says
I'm usually not a fan of twinkies either, but they look awesome in this no churn ice cream. I love that it adds a little change in texture to the ice cream! Looks fantastic, Amanda 🙂
Jenne Kopalek says
How did you like the recipe?
Amanda says
It was really good! I think next time I might pan roast the berries just to make it a little faster (this mama doesn't want to wait for her ice cream anymore!)... and I think it would be fun to experiment with other fruit too. Overall its a really solid recipe 🙂
Jenne Kopalek says
Thanks! I would do roasted peaches in it as I think the combination would be delicious.
Amanda says
Yes! Roasted peaches would be good. I think this is a great base to really experiment. A reader even suggested mixing up the new Twinkie flavored. The possibilities are endless!
Medha @ Whisk & Shout says
Yay for more no churn recipes 🙂 That Twinkie cookbook is super cute 🙂