Berry and Twinkie No Churn Ice Cream & Twinkie Cookbook Review

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Okay, so I'm going to share a little disclaimer here: I'm not a huge Twinkies fan. I think they are greasy and strange in texture and not very flavorful. When I first heard about the Twinkie cookbook, for some reason I thought they were telling us how to make Twinkies. I don't know what made me think that, but I did and that's what prompted me to review the cookbook.

Obviously we are not 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 come from people who presented their ideas to the company. It is a type of cookbook "for the people, by the people" that is incredible. Even more impressive is the fact that someone I know has a recipe in the book! I didn't know until I was flipping through and saw his name. It was the most exciting thing in history and of course I needed to make the recipe as soon as possible.

Recipes range from simple and sweet to salty. There's a recipe for a chocolate-dipped bacon-wrapped fried Twinkie that … Practically embodies the American junk food culture at its core. Each recipe has its own unique version of Twinkie and has the ability to make even the Twinkie-hater crave those cream-filled cakes, as long as it turns into lasagna or smoothie or paired with fried chicken, of course. .

Although you probably won't be looking for the Twinkie cookbook often, I think it is a great new cookbook worth going to when you want to do something fancy to impress family or friends.

Yield: 1 quart

Preparation time: 12 minutes

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Time to cook: 8 minutes

Total time: 20 minutes

Ingredients

  • 3 cups berries
  • 2 tablespoons of sugar
  • 2 cups thick cream
  • 1 14 oz can of sweetened condensed milk
  • 3 Twinkies, diced

Instructions

  1. Preheat oven to 350 degrees F. Pour berries onto baking sheet and sprinkle with sugar. Bake for 8 minutes, then gently mash the berries with a fork. Set aside to cool.
  2. Pour the heavy cream and sweetened condensed milk into a stand mixer and beat until stiff peaks form.
  3. Pour a third of the whipped cream into a 9 x 5 pan. Layer a third of the berries and Twinkies into cubes. Repeat the layers twice. Put the ice cream in the freezer and freeze until firm.

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