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There is only one adventure.
I ate a Moon Pie. The snack our grandparents would have enjoyed a hot summer day back in 1942. Picture it. I- a moon pie virgin- am sitting in Business Law not expecting to have my virginity taken away from me when in walks my professor. Earlier this week I had informed in a strongly worded raising of my voice that Lady Gaga can sing and that I was very upset with him for thinking she couldn't. In he walks with a box of Moon Pies and asks if anyone would like one. |
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I decided to partake. It was the worst waste of 300 calories I've experienced in my life. I could have had a tall Pumpkin Spice Latte at Starbucks for that calorie usage. However, I was able to embrace a part of myself that I've never experienced before.
The moon pie.
The moon pie.
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Vogue Dorito informed me that they are part of her childhood. Joyce watched me eat it as I felt like I was digesting a rubber condom. It is one of the lower forms of the food chain.
I liken the moon pie to the other greats of baking mastery. Take for instance the wonderful Zebra Cakes. I have never partaken in this. But, I imagine it stumbles upon the same concept of fakery that Little Debbie has filled our livelihood with. |
Personally, I find the highest art form of the manufactured cakeness to be that of the Ding Dong. Or as my father likes to refer to it as, the King Dong.
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There's something about measured out chocolate cake mix, some frothed white filling, dipped in chocolate that tells you that you are eating a well manufactured baked good of high quality standing in the community.
The Moon Pie corporation has it's origins in Chattanooga. That's in Tennessee and in that wonderful state of inbreeding it's no surprise that the moon pie became such a national past time. The Moon Pie corporation just does not have the same high standards that Hostess has for it's Ding Dongs. |
In the world of tiny cakes. It's clear who the definitive bread winner is in these categories. The Ding Dong. However, I would not have been able to exclusively relay this information if it had not been for the gagaphobic antics of my business law teacher who did apologize to me for his discrimination.
The recipes for this week are inspired by the moon pie. They are cakes with fillings and in other news. I had no idea what to write for this Tasty Tuesday.
The recipes for this week are inspired by the moon pie. They are cakes with fillings and in other news. I had no idea what to write for this Tasty Tuesday.
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RECIPES:
Banana Cream Pie Cupcakes 1 package of Yellow Cake Mix 1 package of Instant Banana Pudding 2 cups of Milk 2 Bananas 2 tablespoons of Sugar 2 cups of Whipping Cream Preheat the oven to 350 degrees. Line a 24 standard muffin pan with paper baking cups. Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling two thirds full. |
Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 10 minutes. Remove to wire racks,; cool completely.
Prepare pudding using milk according to package instructions. Refrigerate until set.
Preheat the broiler. Line baking sheet with parchment paper. Slice each banana into 12 slices. Place 1 tablespoon sugar onto plate. Dip one side of banana slice into sugar; place sugar side up onto prepare baking shit. Broil 2 minutes or just until bananas start to turn light golden brown: remove from broiler immediately. Cool completely.
Beat whipping cream and remaining 1 tablespoon sugar in large bowl with electric mixer at medium high speed until stiff peak form.
Using a sharp knife, cut out 1 inch hole in top of each cupcake. Fill with pudding; save remaining pudding for another use. Using piping bag fitted with larger star tip, pipe whipped cream onto cupcakes. Top each with banana slice.
Prepare pudding using milk according to package instructions. Refrigerate until set.
Preheat the broiler. Line baking sheet with parchment paper. Slice each banana into 12 slices. Place 1 tablespoon sugar onto plate. Dip one side of banana slice into sugar; place sugar side up onto prepare baking shit. Broil 2 minutes or just until bananas start to turn light golden brown: remove from broiler immediately. Cool completely.
Beat whipping cream and remaining 1 tablespoon sugar in large bowl with electric mixer at medium high speed until stiff peak form.
Using a sharp knife, cut out 1 inch hole in top of each cupcake. Fill with pudding; save remaining pudding for another use. Using piping bag fitted with larger star tip, pipe whipped cream onto cupcakes. Top each with banana slice.
Boston Cream Pie Minis
1 package of Yellow Cake Mix
2 cup of Milk
1 package of Vanilla Flavor Instant Pudding
1 1/2 cups of Cool Whip
4 squares of Semi Sweet Baking Chocolate.
Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 minutes
Beat milk and dry pudding mix with wire whisk 2 minutes or until well blended. Let stand five minutes. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 tablespoon of the pudding mixture onto bottom half of each cupcake: cover with top of cupcake.
Microwave remaining 1 cup of whipped topping and the chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minutes. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcake. Refrigerate at least 15 minutes before serving. Store leftovers in refrigerator.
1 package of Yellow Cake Mix
2 cup of Milk
1 package of Vanilla Flavor Instant Pudding
1 1/2 cups of Cool Whip
4 squares of Semi Sweet Baking Chocolate.
Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased muffin pan cups as directed on package. Cool 10 minutes
Beat milk and dry pudding mix with wire whisk 2 minutes or until well blended. Let stand five minutes. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 tablespoon of the pudding mixture onto bottom half of each cupcake: cover with top of cupcake.
Microwave remaining 1 cup of whipped topping and the chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minutes. Stir until chocolate is completely melted and mixture is well blended; spread onto cupcake. Refrigerate at least 15 minutes before serving. Store leftovers in refrigerator.
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