Homemade Marshmallow Peeps

Peeps Lined Up

Up until a week ago, I didn’t realize you could make Peeps at home.  I don’t know why it took me so long to make this discovery.  I’ve made marshmallow at home before and I know Peeps are made of marshmallows……no idea why I never put two and two together.  Perhaps it’s because Peeps look like they came out of some crazy nuclear experiment, with their bright neon colors and their “you kinda look like a baby chick but you don’t really look like a baby chick” shape.  Making homemade Peeps was never on my radar and this is coming from a girl who wants to recreate everything at home.

Now, you might be wondering, “Why do you want to make Peeps?” or as my Dad put it when I told him what I was up to, “Wouldn’t it just be easier to buy them?”  Well, there’s a very specific reason as to why I want to make Peeps and it can be summed up in one word, Boyfriend.  He is obsessed with Peeps (hopefully he’s cool with me making that public knowledge…..if not….ummmmm…….sorry?).  I’ve never met anyone who loves Peeps as much as he does.  Until dating him, I had no idea they even made Peeps for holidays other than Easter (they make them for every holiday in case you’re curious).  And to answer my Dad’s question – yes it would be a heck of a lot easier to buy them, but it’s way more fun to make them and they taste way better.

I’m not going to lie, making Peeps is a little harder than I thought it would be.  I figured it would be a relatively simple process – make marshmallow, pipe marshmallow into little chicky shapes, then eat.  Making the marshmallow isn’t bad.  In fact, I quite like playing with hot sugar syrup and making candy at home.  The tricky part of this whole making homemade Peeps business is the piping.  These guys can be a wee bit difficult to pipe out.  My first batch had more “bad” chicks than “good” ones.  However, after some practice, I finally got the hang of it and my second batch was much more successful.  They might not look exactly like the store-bought ones, but they look close enough and the taste more than makes up for their appearance.

Close Up Peep

To make my Peeps, I worked off of two different recipes.  I found that the The Los Angeles Times had the best recipe for marshmallow, so I combined that with some very minor tweaks and tips on technique from a recipe on About.com.  I’m pretty pleased with the final result.  With Easter coming up, these are the perfect treat to make and surprise your friends and family with – they’ll probably be pretty impressed as well!

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Cheddar Cheese Biscuits

 Close Up Biscuit

When I think of comfort food, one of the first things I think of is biscuits.  No matter what time of day or what the weather is like outside, there is nothing more comforting than a warm, flaky biscuit fresh out of the oven.  Yesterday was kind of gloomy out, so I wanted a hot, delicious dinner to brighten my spirits.  I also wanted to bake something a little more savory since I’ve been baking a lot of sweets lately (I’m on sugar overload right now).  I debated making cornbread and turkey chili, but that seemed time consuming and I wanted something quick and simple.   That’s when I realized the perfect quick meal – Cheddar Cheese Biscuits and Tomato Soup.  I mean what’s more comforting than homemade cheesy biscuits and a big bowl of soup?

For some reason, a lot of people are wary of making biscuits at home.  They think it will be time consuming or that there are too many variables that could go wrong during the baking process.  The truth is biscuits are surprisingly quick and easy to make and certain styles of biscuits are almost foolproof.  Cream biscuits are a great example.  This style of biscuit uses cream in place of butter, so you don’t have to worry about cutting the butter into the flour.  Another perk is that this dough actually benefits from kneading and handling it a little more than you normally would.  They’re also super fast to make.  I’m talking like maybe 10 minutes of actual work time.

Fortunately, my favorite recipe for Cheddar Cheese Biscuits happens to be a cream based biscuit.  They are light, fluffy, and deliciously cheesy.  I love cheese (perhaps a little too much), so I up the cheese factor in these by sprinkling a little on the tops of each biscuit before baking.  These biscuits are very adaptable, so feel free to play around and use whatever cheese you like best.  You could also add in a tablespoon of minced chives if you have them on hand.

These biscuits are best straight out of the oven.  My favorite way to eat them is with a big bowl of tomato soup.  There is something about the combination of cheese and tomato that I just find so comforting.  If you’re not a tomato fan (and surprisingly I know a few), these biscuits would be great with pretty much anything.  Cause let’s face it, when you combine cheese and biscuits you really can’t go wrong.

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