HOMEMADE CRACK PIPE FOIL RECIPES

Steps:

• Preheat oven to 375°F.
• In a large bowl, sift together flour, baking powder, baking soda and salt.
• In a stand mixer with the paddle attachment (or a large mixing bowl with a hand-held electric mixer), beat together butter, brown sugar and white sugar until light and fluffy. Add egg and beat until combined.
• With mixer running on low, add flour mixture in small increments until fully combined. Add oats and mix until combined.
• Spread mixture into an unlined, ungreased 9x13 baking sheet. Bake in preheated oven 20 minutes until golden brown and set. Cool a few minutes in pan, then turn out onto a rack until cool to the touch. Lower the oven to 350°F while the cookie cools.
• Crumble the cooled cookie into the workbowl of a food processor. Add butter, brown sugar and salt. Pulse until combined (a clump of the mixture should hold together when pinched together). Divide the mixture between 2 10" pie pans, pressing into an even, thin layer on the bottom and sides. (The top edge will be ragged.).
• In a large bowl, whisk together white sugar, brown sugar, salt and powdered milk. Add melted butter, cream and vanilla and whisk until smooth. Whisk in egg yolks one at a time. Be careful not to incorporate too much air.
• Divide the filling evenly between the two pie crusts. Bake one pie at a time for 15 minutes, then reduce heat to 325°F for 10 minutes, until the filling is golden brown but still jiggly (like a pecan pie). Place pie pans on a rack to cool.
• Refrigerate the pies until well-chilled; the filling will be gooey. Dust with powdered sugar before serving.

Steps:

• To make the Twinkie molds, fold a piece of aluminum foil together a couple of times and then and wrap around a spice jar or something that is approximately 6 inches long to make mini molds. The piece of aluminum foil should be thick enough so that it will stand up on its own when you make the edges. Place the molds on a baking sheet and spray each of them with nonstick oil.
• For the batter, sift together the dry ingredients in a bowl and set aside. In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from the heat and add the vanilla. Cover to keep warm.
• Reserve the egg yolks in a bowl and add the whites to the stand mixer. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat on high until the whites reach soft, moist peaks. When you get the desired consistency, transfer the egg whties to a large bowl and add the egg yolks to the stand mixer. Begin to beat the egg yolks on medium-high speed and gradually add the remaining tablespoons of the sugar. Beat the egg yolks until they become very thick and pale yellow in color, about 5 minutes. Add the egg whites back to the stand mixer but do not mix.
• Sprinkle the flour mixture over the egg whites and mix everything on low speed for just 10 seconds. Remove the bowl from the mixer, make a well in 1 side of the batter, and pour the warm milk mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed.
• Immediately scrape the batter into the prepared molds, filling each with about ¾-inch of batter. Bake until the cake tops are light brown and feel firm and spring back when touched, about 15 minutes.
• While the Twinkies are cooling, make the filling. Beat together all of the ingredients for the filling until light and fluffy. Transfer to a piping bag with a ¼-inch tip.
• When the Twinkies are cool enough to handle, use a stick or a skewer to create three holes in the bottom of the Twinkies. Pipe the frosting into the holes of the Twinkies carefully, making sure not to overfill them and crack the cakes.