You might like to suggest that a “food” that has remained so steadily in the American consciousness doesn’t qualify as a trend but once any food finds its way onto a stick you know it’s hitting the big time and will make a guest appearance with bacon in the next couple of months. Growing up in a hippie whole grain no-processed food household I was deprived of the opportunity to get my hands on these little treats until I was a young adult. One afternoon a supply of Twinkies showed up at my house via one of my room mates. I know I had to have eaten one because the memory of that chemical aftertaste has stuck with me all these years. More memorable than that was the experiment I conducted over the next several years in which I held onto a package of these spongy treats to see how long it would take for them to go bad. But everyone already knows the result of that experiment: Twinkies are incapable of molding. They just get drier and drier until they crumble when you show them to yet another disinterested house guest. Why is no one ever as amazed as I am?
I predict that you will soon be seeing recipes for: Twinkies Charlotte, custard pie with a Twinkie crust, Bacon wrapped Twinkies on a stick, Twinkie Po’ Boys, Twinkies with cherries flambe, Twinkie bread pudding, and Twinkie stuffed rice krispy treats.