Sunday, May 17, 2020

Welcome Kaye George Twinkies Recipe + book #giveaway

Today's guest, Kaye George, is sharing a recipe for a treat most of us remember from childhood: TWINKIES. The recipe comes from Revenge is Sweet, the first book in her Vintage Sweets mystery series. Please welcome Kaye. Be sure to scroll down and leave a comment to win a copy of Revenge is Sweet


I’m thrilled to be here at your kitchen! Let me warn you that I’m not a world-class cook, so this may not go as smoothly as one would like. My main character, Tally Holt, inherited a box of old-fashioned recipes from her grandmother, who liked to try to recreate favorites at home. This inspired her vintage sweet shop. Tally is a much better baker and maker than I am, but she doesn’t have time to do this, so I’m stepping up to give it a try.

I’m going to make the facsimile Twinkies from the first Vintage Sweets mystery, REVENGE IS SWEET. The first thing you should do is assemble your ingredients early. The butter, cream cheese, and Cool Whip need to be room temperature, so get everything out and let it sit.


Using a large mixing bowl, beat together the eggs and half of the butter.

Next, add water, pudding mix, and cake mix. 


NOTE: Because I was making this in Corona Time, I didn’t have exactly the ingredients I needed. I had almost all the butter for the first part and used some soft butter (1 tbsp) to make ½ cup. I also didn’t get the cake mix I wanted from Instacart, but this one is close.

You can see that the egg/butter mixture is, well, a bit lumpy. I would not advise using that kind of butter.




I used Pam and parchment on the jelly roll pans. I really did not want these to stick. And they didn’t! The crusts came out nice. I took them out after 15 minutes since the toothpick was clean when I tested.





Now you need to relax and let the layers cool, then make the filling. At this point, I knew I didn’t want to use the butter stuff I used before. I was all out of actual butter. But I had a giant tub of Smart Balance and look, it says on the side, it’s for baking. (This was the only size available when shopping at Kroger with Instacart I think it’s a lifetime supply. That expires next January.) It works great! This mixture came out nice and smooth, just like it should.



Next problem was sifting. Oh no, the powdered sugar is supposed to be sifted! I got out my sifter, which was probably last used in 2001 or 2002. It’s kinda rusty. But I have a big sieve sort of thing. If you put the sugar in it and stir, it comes out sifted.


I would recommend leaving some of this in the bowl to lick. It’s pretty good.

On to the next problem. Turns out, lifting the top onto the bottom, which has been spread with filling, is a two-person job. But, hey, we’re going to cut them anyway, right? Also, it didn’t stick, so the parchment paper worked.


Here are some cut pieces! Not beautiful, but good tasting.


For better instructions and very pretty pictures, I can highly recommend Kim Davis’s blog. Hers turned out much nicer, don’t you think?


Ingredients and Instructions-Make the cake portion first


4 eggs
1/2 cup butter

1 cup water
1 box of instant vanilla pudding mix
1 boxed yellow cake mix

Beat the eggs, add butter and mix well.
Add next three ingredients and stir well.
Batter will be thick.

Bake the cake portion
Grease and flour two 10x15 jelly roll pans
Pour half the batter in each prepared pan and spread.
Preheat oven to 350 degrees
Bake 15-20 minutes or until toothpick comes out clean.
Cool on wire rack.

Next make the filling

1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
5 cups confectioners' sugar

1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract

Mix butter and, cream cheese. Sift the confectioners sugar and add.
Beat well.
Add whipped topping and vanilla and stir.

Combine
After the cakes are cooled, spread the filling on one layer. Place the second layer on top.
Cut into bars.
If you don’t eat these right away, you can wrap them in plastic and store them in the freezer. They’re good cold!

Recipe adapted from Allrecipes.com by Tyler

Kaye George is a national-bestselling, multiple-award-winning author of pre-history, traditional, and cozy mysteries (her latest is the Vintage Sweets series from Lyrical Press). Her short stories have appeared online, in anthologies, magazines, her own collection, her own anthology, DAY OF THE DARK. She is a member of Sisters in Crime, Smoking Guns chapter (Knoxville), Guppies chapter, Authors Guild of TN, Knoxville Writers Group, and Austin Mystery Writers. She lives and works in Knoxville, TN.

Web page: http://kayegeorge.com/
Facebook page: https://www.facebook.com/kaye.george

You can get Revenge Is Sweet here, and preorder Deadly Sweet Tooth here.

PLEASE LEAVE A COMMENT WITH YOUR EMAIL ADDRESS BEFORE MAY 20TH FOR A CHANCE TO WIN AN AUTOGRAPHED PAPERBACK OF REVENGE IS SWEET





57 comments:

  1. Those twinkies look delicious, but I will probably be too lazy to make them. Good for you for trying with some make-do ingredients.
    browninggloria(at)hotmail(dot)com

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  2. Thank you for sharing the recipe, and this chance to win! areewekidding(at)yahoo(dot)com

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  3. Thank you for being my guest at Mystery Lovers' Kitchen, Kaye. When I was a day camp counselor as a teen, we had Hostess sweets for the children's afternoon snacks. They included Twinkies once or twice a week, but my favorites were the iced chocolate cupcakes and the chocolate cake mounds blanketed with a thick layer of pink marshmallow sprinkled with coconut.

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  4. Never tried making Twinkies before, but we all love them. Now with a great sounding (and pretty easy) recipe, I'm going to give it a try. Thanks!

    "Revenge is Sweet" has been on my TBR list since day one. Can't wait for the opportunity to read it. Definitely want to get in on the ground floor for this series.

    Thank you for the chance to win a copy! Shared and hoping to be the very fortunate one selected.

    Please be safe, stay healthy and along the way be adventerous and try out a new recipe along the way!
    2clowns at arkansas dot net

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  5. First of all thanks for showing the Oops in your baking. Now I don't feel so bad about the cake I made a couple of weeks ago. Thanks for the contest. Keeping my fingers crossed. ckmbeg (at) gmail (dot) com

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    1. You're welcome. Always glad to be of service, in the baking comparison category. ;)

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  6. I love your Quarantine instructions! And I loved Twinkies as a child. The taste is much more important than the form. I'm so excited for this new series!

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  7. Thanks so much for sharing the link to my blog, Kaye! Yours turned out really well, especially trying to improvise on the ingredients and I know they tasted oh so yummy! (I don't need to be entered in the contest since I already have a copy of your book.)

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  8. Taylor R WilliamsMay 17, 2020 at 10:31 AM

    My brother will love this recipe - he's been a huge twinkie fan since he was a kid - thanks for the contest - trwilliams69(at)msn(dot)com

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  9. These look yummy - yummily decadent, in fact! I would love to have the book! cbrusegar (at) aol (dot com)

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  10. What a delectable treat! Your book sounds wonderful. saubleb(at)gmail(dot)com

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  11. Looks like a good book. Nan-d(at) sbcglobal (dot) net

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  12. Thanks again, Maya, for asking me here! I'm for sure not the most accomplished baker to ever appear here. If you want to see what these should really look like, click over to Kim Davis' post--she knows what she's doing! Thanks for all the interest here, too! If anyone DOES make these and they turn out looking good, I'd love a picture.

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  13. Kudos on working around your corona limitations!
    libbydodd at comcast dot net

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  14. These look and must taste better than normal Twinkie's. Going to give the recipe a try.
    Kitten143 (at) Verizon (dot) net

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  15. These twinkies look fun & tasty. Revenge is Sweet looks fun, too.
    turtle6422 at gmail dot com

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  16. Thanks for the recipe!

    jtcgc at yahoo dot com

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  17. Revenge is Sweet sounds captivating. The twinkies are irresistible. elliotbencan(at)hotmail(dot)com

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  18. This might be the perfect recipe for sheltering in place. Twinkies used to be quite the popular thing around here. I love to cook but I'm not much on presentation - it's going be cut and in a few minutes it will be gone so what's the big deal, right? The book series sounds like fun. Thanks for the giveaway.
    sallycootie(at)gmail(dot)com

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  19. This is an interesting concept. I remember the uproar when Twinkies disappeared for awhile. suefoster109 at gmail dot com

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  20. Thanks for the recipe. rmmoss2(@)gmail(dot)com

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  21. I used to eat twinkies every day for lunch at school. Book sounds good.

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  22. I loved Twinkies as a kid! And they are still a guilty pleasure on rare occasions. I'm laughing at your trials and tribulations trying to follow a recipe with not quite the right things. I've done that so often it is a running gag in my household.
    patdupuy@yahoo.com

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  23. I remember deciding between Hostess Cupcakes and Twinkies for packing lunch. :) HINT: They're VERY sweet, which you may like. But if you want them a little less so, then eat them cold from the fridge. I'm enjoying them that way. THANKS for all the interest! I posted this above, and I'll repeat it here--if you make these and they turn out looking good (or maybe even not!), shoot a pic to me at kayegeorge at gmail dot com, please! <3

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  24. Love Twinkies, thanks for the recipe! tWarner419@aol.com

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  25. That looks good! Smart idea to make your own, speaking from my brief experience working in a Hostess factory.

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    Replies
    1. Oh dear, that doesn't sound good! It's better not to know the process, I'm sure.

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  26. They must be better for you than actual Twinkies. They look tasty. Thanks for the recipe. lkish77123 at gmail dot com

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    Replies
    1. Well, no preservatives. Plenty of carbs and sugar, though. I contend we NEED those things right now. (If our health lets us.)

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  27. I remember Twinkies! Oh, to be young and able to eat those treats again! Today, a better treat is reading a wonderful book!t
    Lisacobblestone(at)aol(dot)com

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