Sno Balls That Fun Treat

If you grew up in the States then you've had Hostess Snow Balls. They are a childhood classic ,like Popsicles and Twinkies, root beer and Rice Krispie treats. They're still just as good many years later. Anyone of any age adore them.


Sno Balls were invented in 1947 by the Hostess Company for a post war America longing for some sugary treats. Th original ones were just a rounded chocolate cupcake with a marshmallow fluff and coconut topping. A few years later the coconut was tinted pink. The creme filling was added a few years later. For Halloween they're called Glo Balls and are covered with orange tinted coconut. The his dusting is also tinted green for St paddy's Day and lavender for Easter. This last is renamed Hoppers for the season. For the baseball season there is is baseball stitching across the wrapper so the cakes look like baseballs.

There are even recipes for Sno Balls. One cute one involves cutting th ecake in half and them surrounding it with malted milk ball penguins. This would be perfect for the holidays or a winter birthday party. You could also turn them into bases for cookie pop place card holders. Another idea is frosting two together and then decorating with gum drops and , licorice and sprinkles for Sno ball ornaments Put a sugar cone on top and you can have a clown or a wizard cake. Sno Balls can bring out the creativity in anyone. You could even put them together to form a Sno Ball cake.

Sno Ball s have been a fun part of the American snack landscape for a long time. They're still enjoyed by young and old. Let's face it - who can resist that moist chocolate cake , gooey filling and yummy coconut marshmallow covering?

The Real Sno Cone

Today's Times' Dining section had a luscious picture of two natural snow cones on its; first page. these caught my eye because I love anything icy and sweet . especially now. However they're snow balls, a sleeker , smoother and much more natural frozen treat. Luckily they're also popping up in nearby NYC.



The article , written by Dining regular , Julia Moskin, tells of the frozen treats which are lighter and fluffier than the average Sno Cone. They're big in the Latin American countries where summers are roasting and the only respite at times is a cup of ice from a local street vendor. Here the flavors are truer,s ticking with fresh fruit juices and and creating agua fresca. Most vendor sin New York are from these areas and come up with some creations as cafe con leche, a sweeter spin of coffee granita, that uses sweetened condensed milk to balance the strong coffee flavor.

American chefs are also incorporating these ices into their dessert menu. At Pulino's on Manhattan's Lower East Side, the chef makes an almond snow, which tastes like Southern Italy's signature tortoni ice cream. there;a so a restaurant that serves an apple grape ice that combines the sweetness of grape juice with the tartness of unsweetened apple cider. The Mexicans, make their ices with cinnamon and chocolate while the Koreans add mung beans to theirs. Any flavor combination is possible. All you need is a good ice shaver or machine to get the fluffy ice.

Nothing beats a cool fresh ice on a hot summer's day be adventurous and make your own version of this or if yourself in New York City then try any of the Sno Balls straight off the vendors' carts. They're a refreshing alternative to ice cream and Italian ice.