Funfetti Twinkies

I know what you're thinking. I'll just go ahead and say it: These are incredibly silly.

Although you have to admit, adorably silly. Fun, awesome, delicious silly. I'm-pretty-sure-you're-a-child silly. It's cool. I feel you, and I agree.

It's just that I really like to make silly things sometimes. And I kind of have a thing for homemade versions of pre-packaged goods.

Actually, a few weeks ago I made desserts for a party at a children's bookstore. There were mini rice crispy squares, two kinds of bite-size brownies (sprinkles and caramel), two kinds of tiny whoopie pies (chocolate and lemon), and two kinds of fruit hand pies (blueberry and apple). There were copycat Hostess cupcakes (you know the ones--cream filling, cute squiggly on top). And Twinkies! Of all the desserts I made (300 in total), I was, for some reason, most concerned about the Twinkies.

They're such an iconic sweet snack, I really wanted to get them right. So I made homemade marshmallow fluff to make the marshmallow filling and a light spongy yellow cake.

And I must say, they were pretty much Twinkie perfection.

Fig Jam

I have this thing where I impulsively buy food items, usually fruit, thinking, "Oh, I'll totally have time to bake something amazing with these this week." So I make a point to not eat said food items as part of my normal daily sustenance.

Days later, said food items are in a less than delicious looking state, certainly in no shape to be eaten as is.

And a few days after that, they're shriveled to the point of no return, unable of saving even by baking.

This happens more often than I'd like to admit, especially during the school months. It happened last week, this time with figs. And this time I got two containers of them, knowing I would bake something amaaaazing with them. Thus, I refrained from munching on them straight out of the fridge or on yogurt or oats or salad. Ya know, because I have plans for them.

A few days later, the figs are beginning to look sad and super soft. Damn. I was determined to not let these figs go to waste though, so, fig jam!

After sitting and thinking with sugar and lemon and sherry, the figs cook up into mounds of thick, figgy goodness. A million times more amazing than fig newton insides. (Although I do love a fig newton every now and again.)

Rice Crispy Marshmallow Chocolate Chip Cookies (à la Milk Bar)

A few weeks ago, the amazing Christina Tosi of Momofuku Milk Bar was the featured chef at Baton, a supper series in Atlanta, and Dale and I got in at the last minute!

After ordering my champagne in a can, dessert was first with pancake cake--layers of pancake, fruit, and maple topped with peppery butter--and cinnamon bun pie. In quick succession came pastrami sandwich croissants, macaroni and cheese pancakes, uni grits, and steak and eggs. It was pretty epic. They also did a bake sale where we scored slices of crack pie and a variety of awesome cookies.

I purchased the Momofuku Milk Bar cookbook awhile ago but had yet to bake anything out of it, mainly because I couldn't make up my freaking mind. But after tasting what I assure you was one of the best cookies I've ever had, I knew I would be making some version of the cornflake marshmallow chocolate chip cookies.