Loaded Roasted Twinkies on the Char-Broil Big Easy

Oh how I do love cooking Twinkies on my Char-Broil Big Easy. They’re the world’s easiest dessert. And they can be topped with darn near anything you have in the pantry, fridge or freezer. The Twinkies only take a few minutes to get a nice little crunch on the outside, while the insides get all oooey gooey. I topped my loaded roasted Twinkies on the Char-Broil Big Easy with Nutella, marshmallows, whipped cream, toffee and for a hint of healthy, some fresh strawberries.
Loaded Roasted Twinkies on the Char-Broil Big EasySpreading a bit of Nutella on the Twinkies first gives the remaining ingredients something to hold onto. They don’t slide off and into the pan. Now, I’m not saying that if they did slide off that it’d be the end of world, no, but loaded roasted Twinkies need to be mounded with toppings. The more, the better.

Also make up a batch of chocolate chip cookies or some bloomin’ apples for dessert. On your Big Easy. Yep, that’s right, on your Big Easy!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Loaded Roasted Twinkies on the Char-Broil Big Easy

You'll need a small pie pan or other dish for the Twinkies. Do not roast them directly on the Big Easy rack.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author Mike

Ingredients

  • 1/4 cup Nutella divided
  • 2 Twinkies
  • Handful miniature marshmallows
  • Whipped cream
  • 1/4 cup Toffee pieces
  • Fresh berries

Instructions

  • Fire up your Big Easy.
  • Spread most of the Nutella out on the bottom of the pie pan.
  • Add the Twinkies then top with the remaining Nutella (It gives the marshmallows something to stick to).
  • Place into the Big Easy for 10 minutes or until the Twinkies start to brown and crisp a bit and the marshmallows have melted.
  • Remove and add whipped cream, Toffee and berries. Serve.

Homemade Red Velvet Klondike Bars

Klondike bars are a very dangerous thing. Whatever gene you have to be born with to control yourself around them is one that I do not have. I thought that the store-bought ones were tempting enough until I made homemade red velvet Klondike bars. Now I know what true temptation is.
Homemade Red Velvet Klondike BarsI’m not a baker or chocolatier or anything like the experts that make chocolate treats. I was lucky to get the chocolate on these bars in an even remotely even manner. But they came out tasting fantastic, so I couldn’t care less if some had a bit more chocolate than others.

You can, of course, substitute any ice cream flavor you like. Red velvet ice cream was only available here for a limited time, so I had to grab it while I could. For a simpler but just as crazy good treat, try my homemade mini ice cream sandwiches. If you love red velvet as much as Anita does, my red velvet ice cream cone cupcakes are delicious too!

Also try my frozen yogurt dots.

Homemade Red Velvet Klondike Bars

Note: Well-frozen ice cream is key to making sure the chocolate sticks well. Also do not rush cooling the chocolate sauce. It needs to be at room temperature. Any warmer and it will melt the ice cream and not adhere.
Course Dessert
Cuisine American
Prep Time 6 hours
Cook Time 2 hours 20 minutes
Total Time 8 hours 20 minutes
Servings 4 -6 servings

Ingredients

Instructions

  • Add ice cream to an 8" x 8" baking dish lined with parchment paper. Add enough so that the ice cream is 1/2" - 1" thick. Spread out evenly using a spatula.
  • Freeze for at least 6 hours or until the ice cream is completely refrozen.
  • Turn pan upside down to remove the ice cream. Cut into 4-6 equal-sized squares. Return the squares to the freezer to re-freeze.
  • Place coconut oil and chocolate chips into a double boiler over medium heat and and melt, stirring often.
  • Remove chocolate from heat and let cool to room temperature. Do not rush this step.
  • Working quickly, take ice cream squares from freezer and dip into the chocolate.
  • Flip with a fork and quickly remove to parchment paper.
  • Place bars in freezer for 20 minutes.
  • Wrap in thin foil before serving.

Bloomin’ Apples on the Char-Broil Big Easy

These bloomin’ apples on the Char-Broil Big Easy were definitely one of the tastiest things I’ve ever made. Each bite was like biting into a hot, fresh-out-of-the-oven apple pie. Perfect. Just delicious!

The apples take only a few minutes to prepare and cook. And I was a bit nervous my first time cutting them. But I found it to be completely painless and rather fun. Everything you need to make these is probably already in your pantry – you just need a few apples and you’re ready to enjoy the perfect dessert right from your Big Easy!
Bloomin' Apples on the Char-Broil Big EasyBloomin’ apples on the Char-Broil Big Easy can be topped with just about anything. Whipped cream. Melted caramel. Toasted nuts. You name it. Or just eat (er… devour) them with a simple scoop of good ole vanilla ice cream.

Also try my Brazilian pineapple on the Char-Broil Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bloomin' Apples on the Char-Broil Big Easy

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 apples

Ingredients

  • 2 Honey Crisp apples
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 4 caramels divided
  • Your favorite toppings ice cream, whipped cream, caramel topping, a sprinkle of cinnamon, etc
  • Note: If you add ice cream to the tops of the cooked apples it will cause the caramel mixture to harden. You may prefer to serve the ice cream on the side or do as I did and eat the apples soon after adding the ice cream!

Instructions

  • Fire up your Big Easy or preheat an oven to 350 F.
  • Cut about 1/2" off the tops of the apples, getting all of the stems.
  • Using a melon baller or spoon, scoop out the core of the apples. Get just enough to get the seeds.
  • Using a sharp knife, make 2 circular cuts, one inside the other, around the inside of the apples from the top. You want two concentric circles. Be careful to not cut through the apples. See the picture above.
  • Turn the apples over so that they are lying flat on the cut tops.
  • Take a knife and make cuts down the sides if the apples. Start about 1/2" from the center of each apple and slice downward.
  • Turn the apples back over.
  • Melt the butter and stir in the brown sugar until dissolved.
  • Stir in the flour and cinnamon.
  • Place 2 caramels in the hollowed out centers of each apple.
  • Pour the butter mixture over the tops.
  • Transfer apples to a Big Easy basket and place into the cooker. Roast for about 20 minutes, checking for tenderness. I used a long metal skewer to gently poke the apples to see if they were soft.
  • For oven cooking, transfer the apples to a baking sheet lined with foil and bake 30-40 minutes or until tender.
  • Your apples may take longer than mine. Start checking them after 20 minutes.
  • Remove apples and add your favorite toppings.