The Hostess grows up

When I was young and being raised by sugar-hating hippies (hi, mom and dad!), the only treat more treasured than sugary cereals (consumed in large quantities at slumber parties) was the occasional illicit, mysterious Hostess treat that might fall my way. I think I'm not exaggerating when I say that I can count on two hands the total number of Hostess products I've consumed in my lifetime.

Of course, even as a kid I always realized that their actual taste--bland, mealy, sugar-on-sugar--paled in comparison to the ultimate treat they were in my imagination: the Platonic ideal of Dessert foundered upon the cruel rocks of mass industrial-chemical food production.

I'm glad to see that someone's come up with a better way to use twinkies than to eat them: make art with them! Oh, sure, this twinkie sushi recipe seems to think someone might eat it, but obviously it looks better than it tastes. (More twinkie "recipes")

Then there's the fancy-pants fish-and-chips spot in NYC that's earning fame, and serious newspaper write-ups, for their deep fried twinkies.

And, if your childhood palate is ready to grow up, but you're not ready to give up the gooey treats, try serving these homemade sno-balls at your next dinner party. They look uncannily accurate, but one bite will be enough to confirm that these "rich cakes made from Dutch-processed cocoa along with a slathering of ethereal Italian meringue" are all grown up.

(p.s. Is it legal to call for alcohol in a twinkie recipe?!)