Archives For Fauxtess


Be honest–how many of you had a melt down and went on a major spree all over town, looking for your favorite treats, when we received the worst news last year? Could it be for real? Hostess gone forever? And why, oh why, right before the holidays?

Hostess treats weren’t even a staple in my home and suddenly I needed Twinkies, couldn’t live without HoHos, and had to have one…last…Sno Ball.


It was too late. I never did locate my beloved Sno Balls, so I’ve been stuck with the precious image circulating in my brain, begging me to attempt to replicate something similar. I will say that what I have created isn’t exactly the same. I mean, my kitchen just isn’t stocked with the preservatives necessary to make them completely Hostess-worthy.


The recipe is quite simple. Instead of making them into the traditional shape and injecting filling and whatnot, I decided on a whoopie pie. Because first off, let’s face it, “whoopie” is a fun and funny word to say. Second, and the real reason, whoopie pies are much easier to make.


I’m going to tell you a very sad, but very true story. Once a Hostess delivery truck almost bumped into my car. It wouldn’t have been anything serious, but at the time I panicked at almost being hit. Then a sadness came over me due to the fact that I had lost my one opportunity at the possibility of being supplied with prepackaged baked goods for life. Yes, I am aware of the fact that I am extremely lame. The End.


So until we meet again with our little friends wrapped in the clear cellophane, I hope that these Sno Ball Whoopie Pies will comfort you.


Fauxstess Sno Ball Whoopie Pies



2 cups all purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup sour cream


1/2 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

7 oz jar Marshmallow Creme

1 cup coconut

food coloring of your choice



Preheat oven to 350 F. Combine flour, cocoa, and baking soda in a bowl.

In a mixer, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla and beat well, scraping down the sides of the bowl as necessary.

Add the flour mixture and sour cream to the mixture, beginning and ending with the dry ingredients.

Drop tablespoon-sized balls onto parchment lined cookie sheets and bake for 10 minutes. Allow to cool completely.


In a mixer, beat the softened butter until pale. Add the powdered sugar and vanilla and whip for 2-3 minutes. With a spatula, gently fold in the Marshmallow Creme. Chill in the refrigerator for at least a 1/2 hour.


Make colored coconut by adding desired food coloring to 1 cup of coconut in a zip lock bag and mixing. If the coconut isn't especially moist, add about 1/4 teaspoon of water to help distribute the food coloring. I also pulsed the coconut in the food processor, but this isn't completely necessary. Pour onto a plate.

Pipe frosting onto half of the pies and top with the remaining pies. Gently smoosh down on them and roll the exposed frosted edges in the coconut.

Refrigerate in a covered container.

Makes about 14 Sno Ball Whoopie Pies.

adapted from Epicurious