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Homemade Reese's Twinkies from Cousin D

CANNASaver Blog
Posted by CANNASaver on Thursday, 11 August 2022 in Edibles

Marijuana Edibles

There may be no better summer fair food than a homemade Twinkie of sorts, and today we're making them chocolate with marshmallow peanutbutter filling. Yes, they are precisely as addictive as they appear. 

Ingredients
The Cake 
6 eggs 
2 cups of flour 
3 tbsp (heaping) cocoa powder
1 tsp salt
Unflavored gelatin pack (Knox)
1 1/2 cup sugar
1/2 cup vegetable oil (infused)
1 tbsp baking powder
Vanilla (Good splash)
1 cup water
1 bag chocolate chips

The Filling
10oz bag of marshmallows 
1/2 cup corn syrup 
1 cup peanut butter

The Drizzle
1 bag white chocolate chips 
1/2 cup peanut butter
1/3 cup milk

Directions
You’ll need two bowls. In the first, mix all of the dry ingredients. Gently stir in the oil and water until just combined. In the second bowl, beat the whole eggs until they look like they’ve tripled in volume. 

Preheat your oven to 325 at this point. Prep your pans (any type of Twinkie pan out there) -- depending on the type, you may or may not need some oil to prevent sticking. 

Gently fold your egg fluff into the flour mix in quarter amounts.  As soon as you see no streaks of color, you are done. Pour the batter about ¾ full in each. Bake for 30 minutes, rotate, and bake for another 30 minutes (1 hour total). Cool upside down until completely cool. Do not rush that part and yes they may still be difficult to release. These are sponge cakes! Be patient and careful; when cooled, you may have to trim what becomes the bottom of the cake to be flat. Keep those scraps (they are deliciously strong).

Using a toothpick (or similar), hollow out three holes on each before you pipe in the filling--just makes it easier. Melt the marshmallows, corn syrup and peanut butter in a pan until it becomes a thick goo. Fill piping bag with a filling tip. Put a small push of goo into each hole. Flip and freeze (makes it easier to dip and sets quicker). When ready, melt the bag of regular chocolate chips, and dip each upside-down in molten chocolate. 

Next, the drizzle. Melt the white chocolate, milk and peanut butter; It should be pretty smooth and silky. Decorate the tops as you see fit -- lattice or your choice of design.   

You're done! Serve and enjoy. It doesn’t matter the dosage you choose -- these little snack cakes will disappear fast!

Last modified on Tuesday, 23 August 2022
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Tagged in: recipes

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