Are you a fan of Peeps?? You know, those sugared covered marshmallow bunnies and chicks that used to only come out at Easter?? Now they make an appearance for every holiday AND they are now in Oreos!! Heaven help me!
I am a fan!! Yep, right here!! However, my favorite way to eat a Peep is after it has been out of the package 1 day! I like when it tends to have a little more “bite” to it than the squishy soft right out of the package texture!
I thought it would be fun to show you Peeps 4 ways! Two ideas you can eat, but if eating them is not your thing, you can always decorate with them!
How about Peeps and jelly beans lining the inside of my trifle bowl, and a vase of tulips stuck in the center! Super easy and a darling Springtime centerpiece!
My kids always get Peeps in their Easter baskets..some love them more than others, but everyone loved this S’mores Peep dip! Just line the bottom of a 9×13 pan with chocolate bars, lay your chicks in a row, and bake at 300 until the chocolate is melted. Use graham crackers for dipping!
I am crazy for these Peeps Pops I found on Pinterest from Gimmie Some Oven…this is what I’m making this year!
Ok…and is this not the cutest wreath ever from Tried and True Blog???
So whether you love ’em or hate ’em…maybe you could decorate with ’em!
Have you ever had a S’mores Cupcake?
This recipe is from Trophy Cupcakes, and was shared by Jennifer Shea a few years agon on Martha Stewart. I, of course, took a short cut (like I always do!) and used a chocolate cake mix and added in chocolate chips…but they were still amazing!
I’ve shared the original recipe with you below, in case you want to make them from scratch. The Marshmallow frosting is my favorite part!
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
- Marshmallow Frosting
Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
- YIELD: MAKES ENOUGH FOR 2 DOZEN CUPCAKES
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
I hope you love these as much as my family did!!
Are you a fan of Starbucks Pumpkin Scones?? I am, but not a fan of paying $3 every time I want one. Well….I have perfected my Pumpkin Scone recipe and these are delicious! Sharing is caring, so here you go!
- 2 1/2 cups flour
- 7T sugar
- 1T baking powder
- 1/2t salt
- 1/2t cinnamon
- 1/2t nutmeg
- 1/4t cloves
- 6T cold butter
- 1/2 cup pureed pumpkin
- 3T half&half
- 1 egg
- 1 cup powdered sugar
- 2T half & half
Preheat oven to 425
In a food processor combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and butter and pulse until butter is distributed.
Add in pumpkin, half and half (3T) and egg and pulse until mixed.
Turn out onto floured surface, and if too sticky add a little flower. Form into a circle and cut in half. Form each half into circles and cut into four wedges each.
Place on a Silpat lined baking sheet, and brush with an egg wash
Bake 15 min, until golden brown
While cooling, mix together 1 cup powdered sugar and 2T half and half to make icing/glaze. Add more milk or powdered sugar until you reach the consistency you are looking for.
*you can add sprinkles or decorative sugar like I did!