At first sight…
These dogs appear hot.
At first bite…
It’s obvious they’re not!
- 10 ct. box Hostess Twinkies
- 30 Tootsie Rolls
- Poppy seeds
- 16 oz. can vanilla frosting
- 1/2 c. shredded coconut
- Red, yellow, and green food coloring
- Quart-sized freezer bags
To create hot dog buns, remove Twinkies from packaging. Using a serrated bread knife, carefully slice the center of each cake as far down as possible without cutting through the bottom. Sprinkle poppy seeds over tops.
For hot dogs, unwrap Tootsie Rolls. Align three candies inside “buns”.
Divide frosting evenly among two mixing bowls. With food coloring, tint one bowl yellow for mustard, the other red for ketchup. Transfer each color of frosting into its own zipper bag. Seal and snip a small amount from one corner of bag.
Pipe mustard onto hot dogs. Be sure to cover the seams between Tootsie Rolls. I served my ketchup on the side after filling condiment cups, but you can add it directly to your dogs if desired.
Relish is coconut stained with green food coloring. A food processor is very helpful in chopping the coconut into tiny pieces, and distributing green color evenly.
Serve and enjoy!
*Yields ten delicious dessert dogs.