It’s not as if I don’t already have enough to do in getting ready for Easter this weekend, but now I’ve added whipping up some of these. I couldn’t help but link to this super cute Easter craft since I’m going to rush out to the craft store tonight to get some felt so I can put them over everyone’s eggs on Sunday morning. Thought you’d enjoy 🙂
My darling has been gone for a couple of weeks, and is now on his way home. I’m super excited for this new promo that Zaytinya is running. I love all food Jose Andres and think this will be the perfect way to celebrate him coming home 🙂
It’s not as if I don’t already have enough to do in getting ready for Easter this weekend, but now I’ve added whipping up some of these. I couldn’t help but link to this super cute Easter craft since I’m going to rush out to the craft store tonight to get some felt so I can put them over everyone’s eggs on Sunday morning.
As a child, the only way I would eat those mushy, sugary yellow chicks that came in our Easter baskets was if “the Easter Bunny” let them sit on top of the fridge for a week to get stale. I never really liked marshmallows until I learned how to make them. Recently, I attempted homemade marshmallow chicks and bunnies (aka Peeps) and the results were delicious. Here’s how to make them!
Homemade Marshmallow “Peeps”
1 unflavored gelatin, (2 1/2 teaspoons)
1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
1 cup sugar
fine colored sugar (for dusting the bunnies and chicks)
In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water. Wipe down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing. Place a candy thermometer into the sugar water. (Do not let it touch the bottom of the pan or it will not give an accurate reading.) Boil sugar until temperature reaches 238 degrees, also known as soft-ball stage. Remove syrup from heat and add to gelatin mixture.
With an electric mixer on low, beat until the bottom of the bowl is cool, about 2 minutes. Add vanilla, then increase speed to medium high until soft (not stiff) peaks form, about 8 to 10 minutes. Transfer marshmallow mixture to a large pastry bag fitted with a 1/2 inch tip, and use immediately.
Fill rimmed baking sheet or small bowls with about 1 1/2 cups sugar. If desired, color white sugar by stirring in a drop of food coloring. Pipe shapes onto sugar.
Get ’em while their hot! The National Cathedral Greenhouse is selling living Easter baskets! Had we thought about it sooner, we would have grown our own, but since we didn’t, we headed over to the Cathedral this afternoon to pick up a couple and much to our delight, they are 50% off!
To spruce it up a bit, I strung a purple grosgrain ribbon through the handle and tied a bow. Now all it needs is a little chocolate and jelly beans and it will be ready for Easter morning!