Hostess Fan Favorite Holiday Treats: Recipes to Delight Your Guests
Holiday gatherings are a time for joy, connection, and, of course, delicious food. Among the many treats that grace holiday tables, certain classics hold a special place in our hearts. Inspired by Hostess’s iconic snacks, this guide offers recipes that capture the essence of those beloved flavors, allowing you to create homemade versions that are sure to impress your guests.
## Twinkie-Inspired Cream-Filled Sponge Cakes
The Twinkie, with its golden sponge cake and creamy filling, is an undisputed classic. This recipe provides a from-scratch version that’s both nostalgic and delicious.
**Yields:** Approximately 12 sponge cakes
**Prep Time:** 30 minutes
**Bake Time:** 12-15 minutes
**Ingredients:**
**For the Sponge Cake:**
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup milk
**For the Cream Filling:**
* 1 cup (2 sticks) unsalted butter, softened
* 3 cups powdered sugar
* 1/2 cup vegetable shortening
* 2 teaspoons vanilla extract
* 1/4 cup milk or heavy cream
**Equipment:**
* Stand mixer or hand mixer
* Two 9×13 inch baking pans
* Parchment paper
* Serrated knife
* Piping bag with a long, narrow tip
**Instructions:**
**Get Started:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9×13 inch baking pans or line them with parchment paper.
**Make the Sponge Cake:**
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
4. Pour the batter evenly into the prepared baking pans and spread it out smoothly with a spatula.
5. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden.
6. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
**Prepare the Cream Filling:**
1. In a large bowl, cream together the softened butter and vegetable shortening until light and fluffy.
2. Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat until light and fluffy.
3. Stir in the vanilla extract and milk (or heavy cream) until the filling is smooth and creamy. If the filling is too thick, add a little more milk, a teaspoon at a time.
**Assemble the Twinkies:**
1. Once the cakes have cooled completely, use a serrated knife to trim the edges, making them even. Cut each cake into rectangles about 4 inches long and 2 inches wide. You should get about 12 rectangles from each cake.
2. Fit a piping bag with a long, narrow tip. Fill the piping bag with the cream filling.
3. Insert the tip of the piping bag into the bottom of each sponge cake rectangle and pipe the cream filling into the center, filling it generously.
4. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
**Tips and Variations:**
* **For a deeper golden color:** Add a pinch of turmeric to the sponge cake batter.
* **For a more intense vanilla flavor:** Use vanilla bean paste instead of vanilla extract.
* **Experiment with the filling:** Add a few drops of lemon extract or almond extract to the cream filling for a different flavor profile.
* **Make mini Twinkies:** Use smaller baking pans or cut the cake into smaller rectangles for bite-sized treats.
## Ho Ho-Inspired Chocolate Swiss Rolls
The Ho Ho, with its chocolate cake swirl and creamy filling, is a decadent delight. This recipe recreates that classic flavor in a homemade Swiss roll.
**Yields:** 1 Swiss roll (approximately 10-12 slices)
**Prep Time:** 45 minutes
**Bake Time:** 12-15 minutes
**Ingredients:**
**For the Chocolate Sponge Cake:**
* 3 large eggs, separated
* 1/2 cup granulated sugar, divided
* 1/4 cup unsweetened cocoa powder
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 2 tablespoons milk
* 1 teaspoon vanilla extract
**For the Cream Filling:**
* 1 cup heavy cream
* 1/4 cup powdered sugar
* 1 teaspoon vanilla extract
**For the Chocolate Ganache:**
* 4 ounces semi-sweet chocolate, chopped
* 1/4 cup heavy cream
**Equipment:**
* Stand mixer or hand mixer
* 10×15 inch jelly roll pan
* Parchment paper
* Offset spatula
* Plastic wrap
**Instructions:**
**Get Started:**
1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
**Make the Chocolate Sponge Cake:**
1. In a large bowl, beat the egg yolks with 1/4 cup of the granulated sugar until light and pale.
2. In a separate bowl, whisk together the cocoa powder, flour, and salt.
3. Add the dry ingredients to the egg yolk mixture, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
4. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
5. Gently fold one-third of the egg whites into the chocolate batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
6. Pour the batter evenly into the prepared jelly roll pan and spread it out smoothly with an offset spatula.
7. Bake for 12-15 minutes, or until the cake springs back lightly when touched.
8. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel and let it cool completely. This will help the cake maintain its shape.
**Prepare the Cream Filling:**
1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip.
**Make the Chocolate Ganache:**
1. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute.
2. Gently whisk the chocolate and cream together until smooth and glossy.
**Assemble the Swiss Roll:**
1. Carefully unroll the cooled cake. Spread the cream filling evenly over the cake.
2. Starting from the same short end, roll the cake up tightly. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set.
3. Once the cake has chilled, remove it from the refrigerator and unwrap it. Trim the ends of the roll with a sharp knife to create a clean finish.
4. Pour the chocolate ganache over the top of the Swiss roll, spreading it evenly with an offset spatula. Let the ganache set slightly before slicing and serving.
**Tips and Variations:**
* **Add a touch of coffee:** Dissolve 1 teaspoon of instant espresso powder in the milk for a richer chocolate flavor.
* **Use different extracts:** Experiment with different extracts, such as peppermint or almond, in the cream filling.
* **Add chopped nuts:** Sprinkle chopped nuts, such as pecans or walnuts, over the ganache before it sets.
* **Make mini Swiss rolls:** Cut the cake into smaller rectangles before rolling for individual-sized treats.
## Ding Dong-Inspired Chocolate Cupcakes with Cream Filling
The Ding Dong, a chocolate cupcake filled with creamy goodness and covered in a rich chocolate coating, is a timeless favorite. This recipe captures the essence of that classic treat in a homemade cupcake.
**Yields:** 12 cupcakes
**Prep Time:** 40 minutes
**Bake Time:** 18-20 minutes
**Ingredients:**
**For the Chocolate Cupcakes:**
* 1 3/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon salt
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 cup buttermilk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
**For the Cream Filling:**
* 1 cup (2 sticks) unsalted butter, softened
* 3 cups powdered sugar
* 1/2 cup vegetable shortening
* 2 teaspoons vanilla extract
* 1/4 cup milk or heavy cream
**For the Chocolate Coating:**
* 12 ounces semi-sweet chocolate chips
* 2 tablespoons vegetable shortening
**Equipment:**
* Stand mixer or hand mixer
* 12-cup muffin tin
* Cupcake liners
* Piping bag with a long, narrow tip
* Double boiler or microwave-safe bowl
**Instructions:**
**Get Started:**
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
**Make the Chocolate Cupcakes:**
1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Slowly pour in the boiling water and mix until the batter is smooth. The batter will be thin.
5. Fill the cupcake liners about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be moist and springy.
7. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
**Prepare the Cream Filling:**
1. In a large bowl, cream together the softened butter and vegetable shortening until light and fluffy.
2. Gradually add the powdered sugar, beating on low speed until combined. Increase the speed to medium and beat until light and fluffy.
3. Stir in the vanilla extract and milk (or heavy cream) until the filling is smooth and creamy. If the filling is too thick, add a little more milk, a teaspoon at a time.
**Make the Chocolate Coating:**
1. In a double boiler or microwave-safe bowl, melt the chocolate chips and vegetable shortening together, stirring occasionally until smooth.
**Assemble the Ding Dongs:**
1. Once the cupcakes have cooled completely, use a small knife or cupcake corer to remove a small portion of the center of each cupcake.
2. Fit a piping bag with a long, narrow tip. Fill the piping bag with the cream filling.
3. Insert the tip of the piping bag into the hole in each cupcake and pipe the cream filling into the center, filling it generously.
4. Dip each cupcake into the melted chocolate coating, ensuring it is completely covered. Place the coated cupcakes on a wire rack to allow the chocolate to set.
5. Refrigerate for at least 30 minutes to allow the chocolate coating to harden.
**Tips and Variations:**
* **Use coffee extract:** Add a teaspoon of coffee extract to the chocolate cupcake batter for a deeper flavor.
* **Add a layer of caramel:** Drizzle a thin layer of caramel over the cupcakes before dipping them in chocolate for an extra layer of sweetness.
* **Decorate with sprinkles:** Sprinkle the chocolate-coated cupcakes with festive sprinkles while the chocolate is still wet.
* **Make mini Ding Dongs:** Use mini muffin tins and reduce the baking time accordingly.
## Snoball-Inspired Coconut Cream Cakes
The Snoball, a marshmallow-filled chocolate cake covered in coconut flakes, is a unique and delightful treat. This recipe aims to replicate that distinctive flavor and texture in a homemade version.
**Yields:** 12 cakes
**Prep Time:** 1 hour
**Bake Time:** 15-18 minutes
**Ingredients:**
**For the Chocolate Cakes:**
* 1 1/2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup milk
**For the Marshmallow Filling:**
* 1 cup granulated sugar
* 1/2 cup light corn syrup
* 1/4 cup water
* 2 large egg whites
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
**For the Coconut Coating:**
* 1 cup heavy cream
* 1/4 cup powdered sugar
* 1 teaspoon vanilla extract
* 4 cups shredded coconut
* Red food coloring (optional)
**Equipment:**
* Stand mixer or hand mixer
* Two 6-inch round cake pans
* Parchment paper
* Saucepan
* Candy thermometer
* Offset spatula
* Shallow bowl
**Instructions:**
**Get Started:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans or line them with parchment paper.
**Make the Chocolate Cakes:**
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
4. Divide the batter evenly between the prepared cake pans and spread it out smoothly with a spatula.
5. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be moist and springy.
6. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
**Prepare the Marshmallow Filling:**
1. In a saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until the sugar is dissolved. Bring the mixture to a boil and cook, without stirring, until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
2. While the sugar syrup is cooking, beat the egg whites with the salt in a clean, dry bowl until stiff peaks form.
3. Slowly pour the hot sugar syrup into the egg whites, beating continuously on high speed. Continue beating until the mixture is thick, glossy, and cool. Stir in the vanilla extract.
**Prepare the Coconut Coating:**
1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip.
2. If desired, divide shredded coconut into two bowls. Leave one bowl of coconut plain. Add a few drops of red food coloring to the other bowl of coconut and toss to evenly coat. Allow to air dry.
**Assemble the Snoballs:**
1. Once the cakes have cooled completely, use a serrated knife to trim the tops of the cakes to make them level.
2. Spread a thick layer of marshmallow filling over one of the cakes. Top with the other cake.
3. Frost the entire cake with the whipped cream.
4. Press the shredded coconut onto the whipped cream coating, covering the entire cake. Alternate using the plain white shredded coconut and the pink shredded coconut.
5. Refrigerate for at least 30 minutes to allow the filling and coating to set before slicing and serving.
**Tips and Variations:**
* **Use store-bought marshmallow fluff:** If you prefer, you can use store-bought marshmallow fluff instead of making the marshmallow filling from scratch.
* **Add a chocolate ganache layer:** Pour a thin layer of chocolate ganache over the marshmallow filling before topping with the second cake for an extra layer of chocolate flavor.
* **Make individual Snoballs:** Use mini muffin tins or small tart molds to create individual Snoballs.
* **Toast the coconut:** Toast the shredded coconut in a dry skillet over medium heat until golden brown for a more intense flavor.
## Zebra Cake Inspired Layered Dessert
While not strictly a Hostess product, the Zebra Cake’s layered appearance and sweet flavor profile make it a fitting addition to this list. This recipe creates a layered dessert inspired by the Zebra Cake’s iconic stripes.
**Yields:** 8-10 servings
**Prep Time:** 45 minutes
**Chill Time:** 2 hours minimum
**Ingredients:**
* 1 package (14.3 ounces) chocolate sandwich cookies, such as Oreos
* 6 tablespoons unsalted butter, melted
* 8 ounces cream cheese, softened
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
* 3 cups heavy cream, divided
* 1/4 cup granulated sugar
* 4 ounces white chocolate, melted
* 4 ounces semi-sweet chocolate, melted
**Equipment:**
* Food processor
* 9-inch springform pan
* Stand mixer or hand mixer
* Piping bags or zip-top bags
**Instructions:**
**Get Started:**
1. Grease a 9-inch springform pan.
**Make the Cookie Crust:**
1. Place the chocolate sandwich cookies in a food processor and pulse until they are finely ground.
2. Add the melted butter to the cookie crumbs and pulse until combined.
3. Press the cookie crumb mixture evenly into the bottom of the prepared springform pan. Refrigerate for at least 30 minutes to allow the crust to set.
**Prepare the Cream Cheese Layer:**
1. In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
2. In a separate bowl, beat 1 cup of the heavy cream with the granulated sugar until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until just combined.
4. Spread the cream cheese layer evenly over the cookie crust.
**Create the Chocolate Stripes:**
1. In separate bowls, melt the white chocolate and the semi-sweet chocolate.
2. In another bowl, beat the remaining 2 cups heavy cream until stiff peaks form.
3. Divide the whipped cream into two bowls. Gently fold the melted white chocolate into one bowl of whipped cream. Gently fold the melted semi-sweet chocolate into the other bowl of whipped cream.
4. Spoon or pipe alternating dollops of white chocolate whipped cream and semi-sweet chocolate whipped cream over the cream cheese layer, creating a circular pattern. Start in the center and work your way outwards.
5. Use a toothpick or skewer to gently swirl the chocolate dollops together, creating a marbled or striped effect.
**Chill and Serve:**
1. Cover the dessert with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the layers to set.
2. Before serving, carefully remove the sides of the springform pan.
3. Slice and serve cold.
**Tips and Variations:**
* **Use different cookies:** Experiment with different types of cookies for the crust, such as graham crackers or chocolate wafers.
* **Add a layer of ganache:** Pour a thin layer of chocolate ganache over the cream cheese layer before adding the chocolate stripes for an extra touch of decadence.
* **Decorate with chocolate shavings:** Sprinkle the top of the dessert with chocolate shavings for a visually appealing garnish.
* **Make individual desserts:** Assemble the dessert in individual ramekins or glasses for portion-controlled servings.
These recipes offer a fun and delicious way to recreate the flavors of classic Hostess treats at home. With a little time and effort, you can create homemade versions that are sure to impress your guests and become a holiday tradition. Enjoy the baking and the happy smiles!