After a few months of Twinkie-free shelves (not to mention the lack of Ding Dongs and Donettes and those chocolate cupcakes with the squiggly white line of frosting…), a deal has been approved for two private equity firms to buy the company (one has done the same with other major food brands, most notably Pabst Blue Ribbon.) The new owners told The Daily Beast that they won’t tinker with the Twinkie recipe and they’ll try to have the snacks back in the supermarket by summer.
(As to whether people should be eating Twinkies once they’re available, one of the new owners told the Beast, “Everybody knows that a Mediterranean-type of diet and lifestyle is great. But I don’t think a Twinkie once in a while is going to kill anybody.”)
If you can’t wait — or if you want to try a fresher take on the treats — some local bakeries stepped up to raise the Hostess bar. Hot Cakes in Ballard occasionally features organic, foil-wrapped “Bling Blings” (think Ding Dongs) — call before going to see if they’re on the day’s menu. One of the regular Thursday specials at Cake Envy in Green Lake is the fabulously chocolately, squiggle-topped “Nohstess” cupcake. Former Seattleite Lara Ferroni has a recipe for homemade “Vanilla Snack Cakes” over here. And if nothing but the original will do, well, there’s always eBay, where three boxes of 10 Twinkies recently sold for $34.99.