Sunday, April 04, 2010 

Peeps

in space!

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Friday, March 21, 2008 

Flickr Photo Friday


peep cake
Originally uploaded by ashcooks.

It's PEEP season....

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Sunday, April 08, 2007 

The Phrase to strike fear into a Foodies Soul

"Peepified" macaroni.

John Moe, senior reporter and occasional host of American Public Media's "Weekend America," wondered if there was more to Peeps than simply devouring them out of the box. So he channeled the creative juices of chef Jason Wilson, who owns Crush restaurant in Seattle, toward concocting an Easter feast fit for Peeps.

"He took to the assignment with gusto and with a blowtorch," said Moe, whose Peeps show will air today on "Weekend America."

On the menu were Peep fondue, green "eggs" and ham, Peep-crusted foie gras, Peep macaroni and cheese, and Peep-otatoes. - Seattle PI

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Thursday, April 05, 2007 

It's Easter on Sunday

Means it's Peep Season.

Peeps-tastic! (Flickr)

Peeps Haiku

Lord of the Peeps

"Where to Peeps Come From?" (Salon article)

Peeps Show!

And...did you know....
  • In 1953, it took 27 hours to create one Marshmallow Peep. Today, it takes six minutes.
  • The first Peeps were squeezed one at a time out of a pastry tube and the eyes were painted on by hand. Now, machines create 3,500 Peeps' eyes per minute.
  • Just Born's Bethlehem, Pa., factory makes more than 1 billion Peeps a year -- that's 4 million Peeps a day.
For MORE fun facts...click HERE.

And...I know it is sacreligious....but...for homemade peeps....

HOMEMADE PEEPS from Whatscookingamerica.com

Vegetable oil, for the pan
Powdered sugar
2/3 cup cold water, divided
2 envelopes (2 tablespoons ) unflavored gelatin
1 1/3 cups granulated sugar
1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
Colored sugar for decorating
Tiny amount of melted chocolate for decorating
Chick-shaped cookie cutter

Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; oil and then generously dust bottom and sides with some powdered sugar.

In the bowl of an electric mixer, place 1/3 cup cold water; sprinkle the gelatin over the surface.

In a heavy saucepan with a tight fitting lid, add sugar, corn syrup, salt, and remaining 1/3 cup water; stir to dissolve sugar. Cover the pan and place over moderately low heat. Remove the cover after 4 to 5 minutes. The steam will have caused any sugar crystals to dissolve and the syrup will be bubbling lightly. Increase the heat to high, insert a candy thermometer, and boil the syrup, without stirring, until it reaches 2240 degrees F. Immediately remove from the heat.

Fit your electric mixer with the whisk attachment. slowly and carefully pour the syrup into the gelatin while the mixer is beating constantly at medium speed. When all of the syrup has been added, increase the speed to high and whip for approximately 10 minutes until the mixture is lukewarm very white, and the consistency of marshmallow cream. Add the vanilla extract toward the end of mixing.

Pour the marshmallow mixture into the prepared pan; smooth the top and sprinkle liberally with colored sugar of your choice. Let the pan stand, uncovered, at room temperature to dry. out. NOTE: Depending on the humidity, this may happen in several hours or take up to 8 hours. Generally speaking the longer you let it set up, the easier the marshmallow sheet will be to cut.

When ready to cut, invert the pan of marshmallow onto a clean cutting surface; remove the plastic wrap and coat the top with colored sugar (it should adhere easily).

Use cookie cutters to stamp out your peeps (or bunnies) and toss them in a bowl of sugar to coat the edges. If you find your cookie cutter getting sticky, was it and lightly coat with vegetable oil. With a toothpick apply a dot of chocolate to form an eye.

Store the marshmallow peeps in an airtight container.

Makes about 80 marshmallows.

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MY INGREDIENTS

  • I'm Cookie Jill
  • From Santa Barbara, California, United States
Recipe of Me

Click for Santa Barbara, California Forecast


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