Gluten Free Chocolate Twinkie

Gluten Free Chocolate Twinkie might be a good recipe to expand your hor d'oeuvre collection. One serving contains 320 calories, 3g of protein, and 18g of fat. This gluten free recipe serves 18 and costs 49 cents per serving. From preparation to the plate, this recipe takes about 55 minutes. 32 people were glad they tried this recipe. Head to the store and pick up water, salt, coconut oil, and a few other things to make it today. It is brought to you by A Few Short Cuts. With a spoonacular score of 14%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free), and Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 teaspoons baking soda

½ cup cocoa

5 tablespoons cooking oil or coconut oil

1 egg

1½ cups gluten-free flour

1 (7-ounce) jar marshmallow creme (about 2 cups)

¾ cup Milk

¼ teaspoon salt

12 oz bag Semi Sweet Chocolate Chips

1 cup sugar

1 teaspoon pure vanilla extract

½ cup vegetable shortening

1 tablespoon vinegar

1 cup water

¾ teaspoon guar gum or ¾ teaspoon xanthan gum

Equipment:

oven

bowl

toothpicks

frying pan

sauce pan

pastry bag

Cooking instruction summary:

Preheat oven to 350 degrees F. Mix all dry ingredients in a bowl.Add all liquid ingredients and mix well.Bake in a greased and floured twinkie pan for 20 minutes or until toothpick inserted in the center comes out clean.Allow to cool completely.In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.In a small saucepan over low heat, combine the milk, coconut oil, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm.After Cakes have cooled completely use a clean chop stick, pencil, etc to make 3 holes in the bottom of the twinkie. Carefully pipe the filling into each hole with a pastry bag, or ziploc with a small hole in the end.Spoon the Chocolate Ganache over each twinkie. All the ganache to set. (Works quickly in the fridge) Decorate the top with optional icing swirls.Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.These freeze well!

 

Step by step:


1. Preheat oven to 350 degrees F.

2. Mix all dry ingredients in a bowl.

3. Add all liquid ingredients and mix well.

4. Bake in a greased and floured twinkie pan for 20 minutes or until toothpick inserted in the center comes out clean.Allow to cool completely.In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed.

5. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.In a small saucepan over low heat, combine the milk, coconut oil, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.

6. Remove the ganache from the heat. Use while warm.After Cakes have cooled completely use a clean chop stick, pencil, etc to make 3 holes in the bottom of the twinkie. Carefully pipe the filling into each hole with a pastry bag, or ziploc with a small hole in the end.Spoon the Chocolate Ganache over each twinkie. All the ganache to set. (Works quickly in the fridge) Decorate the top with optional icing swirls.Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.These freeze well!


Nutrition Information:

Quickview
319k Calories
3g Protein
18g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
319k
16%

Fat
18g
28%

  Saturated Fat
9g
59%

Carbohydrates
39g
13%

  Sugar
25g
29%

Cholesterol
11mg
4%

Sodium
168mg
7%

Caffeine
21mg
7%

Get Enough Of These
Protein
3g
7%

Manganese
0.34mg
17%

Copper
0.33mg
17%

Fiber
3g
14%

Magnesium
46mg
12%

Iron
1mg
11%

Phosphorus
80mg
8%

Zinc
0.74mg
5%

Potassium
161mg
5%

Selenium
3µg
4%

Vitamin K
4µg
4%

Calcium
34mg
4%

Vitamin E
0.5mg
3%

Vitamin B2
0.05mg
3%

Vitamin B5
0.18mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.18µg
1%

Vitamin B3
0.22mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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