Posted in In The Kitchen

Twinkie Tiramisu

The Pastor loves Tiramisu. For our fifth anniversary last Saturday, we all went to eat at an Italian joint and ate some tiramisu for dessert. For Father’s Day, the Pastor requested I make him some of my fabulous Twinkie Tiramisu. Of course, I made it for him. Would you like to know how to make it? It is super easy!

First, you need to know what to buy, right? Get a box of regular Twinkies, a regular sized tub of Cool Whip, a box of instant vanilla pudding mix, and you’ll need a little cocoa for sprinkling on top and about a sup of coffee.

You will have one extra Twinkie for eating when you make this dessert! I call it a treat for the cook! (Even though there is really nothing to cook- this is all assembly.

Arrange 9 Twinkies in a square dish. It is a tight fit, but as you can see, they do fit. Pour the cup of coffee over the Twinkies. Try not to add too much- you really just want it to soak into the Twinkies. If you prefer it to have a stronger taste- you can brew super-strong coffee or use expresso.

In a bowl, mix the instant vanilla pudding according to the directions of the package. Once you have it mixed up (before it sets), add about a third of the Cool Whip to the pudding. Mix it up well. It makes your pudding oh-so-light-and-fluffy!

Pour the pudding mixture over your coffee-soaked Twinkies. (You’ll notice mine in the picture has chocolate chips. That is because I didn’t have regular vanilla pudding on Sunday. I only had vanilla pudding with chocolate chips. It worked. It was actually pretty good.) Try to get it evenly on there.

Now, take the rest of the Cool Whip and spoon it over top of the pudding. Spread it over and make it look nice. Now, sprinkle cocoa on top! (You can use as much or as little as you want. I like mine to have a good  heavy dusting of cocoa.) Put it in the fridge to let the pudding set. (It really only needs about 15 minutes or so to set perfectly.)

Serve and enjoy!

Posted in In The Kitchen

Boston Cream Cupcakes (Filled Cupcakes)

I promised that I would post how to make my yummy Boston Cream Cupcakes. Well, here I am making good on my promise! Here is what you’ll need:

– one package of butter yellow cake mix

– one regular size package of instant vanilla pudding

– one container of chocolate icing

– cupcake cups (paper or foil- whatever you want)

– zipper top bag

Make cupcakes using the instructions on the box of butter yellow cake mix. Let them cool.

Using a chopstick or skewer, poke a hole in each cupcake. I wiggle my chopstick just a little to make a little room inside my cupcake. Be careful not to poke through your cupcake cup! (I’ve done that before and the filling comes out the bottom!)

Mix your instant vanilla pudding according to the package directions. Pour into a zipper top bag. (I usually do this while my cupcakes are cooling. ) Once your pudding sets (just wait a couple minutes), you can continue. Cut the corner of the zipper top bag. Don’t make your hole too big.

Now fill your cupcakes with pudding! Put the cut corner of your bag into the hole you’ve made in your cupcake and squeeze the bag! Be careful not to over-fill your cupcakes. You’ll notice if you’re putting in too much- your cupcake will start splitting apart.

Now put the chocolate icing on and you’re done! Eat and enjoy! I do not take the time to ice my cupcakes all pretty. I just blob some icing on. I’ve been let down by pretty cupcakes in the past. They look so nice and pretty- you bite into it and find that you were deceived by a pretty exterior. So, I make yummy cupcakes, not pretty ones! You can use any combination of cake mix, pudding, and icing you like. I have made chocolate with vanilla pudding. I’ve made butter yellow with chocolate pudding. You can make whatever your little heart desires!