A friend of mine, Steve, has a predilection for bringing treats to parties that are naturally colored. There was the time he brought a trio of frosting-dips that had been dyed with blueberries, mango and matcha powder. So in a nod to Steve, I was inspired to create a naturally-colored cream filling of my own devising. Steve, I hope you will use this recipe to romance someone along your way away from Seattle. Have sweet travels.
And the rest of you…try this deliciousness.
Strawberry Whipped Cream
2 cups whipping cream
1 pkg. Trader Joe’s freeze-dried strawberries
2 T. powdered sugar
2 t. vanilla
Put strawberries in mini food processor or (clean) coffee grinder and process into powder. Put cream in large bowl, add sugar and beat until incorporated, then add strawberry powder and vanilla, beat on low until mixed, then beat into thick cream. You won’t have to do this for long, so don’t overbeat it into butter.
The result? Whipped cream with the flavor of fresh strawberries. How can red dyed artificially flavored syrups compete? They cannot. Reject them. Make your own sweet treats to keep your tongue buds pleased.
A couple of days later I was eyeing some Trader Joe’s Roasted Coconut Chips (The subhead description sounds a tad demented: mature coconut soaked in young coconut milk, roasted with a touch of salt & sugar). They’re one of my new favorite snacks. A couple or three half handfuls offer a slightly sweet crispness on demand. I’m thinking of pulverizing some into powder for another whipped cream flavor. In fact, I may just go on a freeze-dried freak run to Trader Joe’s for an array, an entire BUFFET of whipped creams. Heh. You know. WTFN?*
In other news, I’ve been brainstorming up names for the following iconic snack cakes: Twinkies, Ho Hos, Sno-balls and Ding Dongs. For work not for whim, in case you wondered.
A uniquely challenging challenge it is, naming a snack cake. How do you draw the line around where’s too far over the line? Snack cake names, after all, connote lewdness yet inspire a nostalgia that compels you to long for soft cakes cream-filled and occasionally frosting-dipped. At least that’s what I tell myself, since I have not had a snack cake in years.**
The reason for this most unusual of tasks is that Sur La Table will be rolling out new pans and implements for the truly nostalgic cooks out there to make their own home-crafted snack cakes. If you ask me, this just opens the oven door to creating snack-things far and away tastier than the originals.
Over a weekend I rolled out a white board and went through numerous cookbook indices in search of inspiration: Maidda Heater’s Book of Great Desserts, David Leibovitz’s The Perfect Scoop, Fran Bigelow’s pure chocolate, Lindsey R. Shere’s Chez Panisse Desserts, Flo Braker’s sweet miniatures, and even 2002’s Minnesota-printed collection of my extended family’s recipes, Cooking with the Wencl’s. Here are some of my favorite names I dreamt up.
Twinkies: Crème Declairs, Golden Sponges, Winkie Cakes, Cream-filled Winkies
Ho Hos: Choco-Ritos, A-Hoy-Ho’s, Royo’s
Sno-Balls: Sno-Cremes, Cloud Cakes, Whiteouts, Mallow-Moons
Only time will tell if any of my brainstorm ends up branding an actual snack cake pan, but those pans will have to get rolled out quickly, since the latest news from Slate is that the Great Twinkie Shortage is soon to be over. I think I’d just as soon get a pan of my own and make my own version of Twinkies. I’ve always wondered what the originals tasted like. They had a banana filling that was eventually switched to vanilla cream when shipments of bananas to the States were rationed during WWII.
Note to self: Add freeze dried bananas to your shopping list.
*Why the Fudge Not?
**Okay, that’s a fudge. When I first heard a whiff that Twinkies might finally be entering permanent retirement a year ago, I swiped a box from a Safeway. The first couple bites did indeed whisk me into a sweet tizzy of nostalgia, but then my palate began to detect a slight chemical undertone that was rather off-putting. Nevertheless, the entire box was eventually consumed. Ugh.