So I hope everyone had a happy and sugar-intense Easter yesterday…I know I did!
Between the Reeses Peanut Butter Eggs and those yellow Marshmallow Peeps, I don’t know which gave me more cavities. But I don’t care because technically these treats are in season so I feel like they count towards my goal of eating fresh and local.
And by “local”, I mean the nearest Target where these were purchased. (Not exactly the same as supporting the CSA in this case, but I do what I can – so support your local farmers!)
In any case, if you have some leftover candy from your holiday weekend, here are some sweet recipes you might want to try…
Reese’s Peanut Butter Egg Cookies (Recipe by SugarPlum)
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
20 Reese’s Peanut Butter Eggs, chilled
- Preheat oven to 350 degrees F. Coat cookie sheets with cooking spray.
- In a medium sized mixing bowl, sift together flour, baking soda and salt.
- In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy, about 1-2 minutes; beat in eggs and vanilla until combined. Reduce mixer speed to low and beat in flour mixture until just combined.
- Chill the dough in the refrigerator for 30 minutes.
- Take a heaping tablespoon of dough into palm of hand and flatten to about 1/8-inch thick; place peanut butter egg into the center, wrap dough around egg and smooth out the surface.
- Place on cookie sheets and repeat process. Space the cookies about 1 1/2-inches apart. Bake for 10-12 minutes or until golden brown. Transfer to wire racks to cool. Makes 20 big cookies.
Sweet Peeps Casserole (by PeepHut.org)
1 pack of Marshmallow Peeps
5 sweet potatoes, sliced
2 cups margarine
1/2 cup packed brown sugar
2 tablespoons orange juice
1 pinch ground cinnamon
- Preheat over to 350 degrees.
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender (about 15 minutes).
- Remove potatoes from heat, drain and mash.
- Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with margarine, brown sugar, orange juice and cinnamon.
- Spread evenly into a 9″ x 13″ baking dish. Top with Marshmallow Peeps.
- Bake for 25 – 30 minutes or until heated through and marshmallows are puffed and toasted.
Peepuccino (By PeepHut.org)
- Dissolve one peep in a very hot cup of black coffee – species and color of peep is of your choosing.
- Stir until frothy.
PEEPSicles! (By Marshmallow Peeps)
6 ounces semi-sweet chocolate,chopped
1/2 cup sweetened shredded coconut or 1/2cup peanuts (about 2 ounces), finely chopped
12 wooden craft sticks, available at candy-making–supply stores
12 PEEPS® Bunnies, any color
- Line a baking sheet with wax paper.
- Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth.
- Place the coconut or nuts on a plate.
- Insert 1 craft stick about halfway into the bottom section of 1 Bunny. Dip into the chocolate, turning to coat completely. Holding the dipped Bunny over the bowl of chocolate, use a knife to scrape the excess chocolate off the back and bottom of the Bunny, letting it fall back into the bowl. Hold the Bunny over the plate of coconut or nuts and sprinkle to cover all sides.
- Place the Bunny on the prepared baking sheet and repeat to dip the remaining Bunnies. Freeze until firm, about 30 minutes. Serve frozen. PEEPSicles can be stored in an airtight container in the freezer for up to 1 week. Makes 12 PEEPSicles.