Rumors of my obsession with Peeps, those nearly-plastic marshmallow treats so prevalent at Easter, is highly exaggerated (or is that eggs-aggerated?) I’ll admit that I do love to roast them over my beadmaking torch. They get crunchy on the outside and gooey on the inside when toasted to perfection—and taste like creme bruleé with their delicious burnt sugar coating.
Over the last few years I’ve been doing some fun crafts with Peeps—last year it was a Peep-encrusted apron, the year before it was a Peep crown. I must admit, I have a penchant for tiaras, so the Peep crown was one of my favorites.
Each Spring the SGB NorCal, our local chapter of the International Society of Glass Beadmakers, comes to my house and studio for a garden party and Peep roast. We usually jam as many people as possible into my tiny studio and stand around my sleek GTT Mirage torch, delicately waving our shmallow chicks and bunnies in the flame, before stuffing them into our mouths after they have sufficiently cooled.
This year I decided to make an Easter cake, having been inspired by binge-watching three seasons of the Great British Bake Off. My husband, Jeff, made the frosting, which turned out fluffy and perfect. He also tinted some coconut green for me. I made the cake and decorated it with Peeps and Jelly Bellies. I’m pretty happy with the results, though I don’t think I’ll win any awards for it. I can’t wait to take a bite, but we must wait until Easter. I really must. Really.
If you have some extra Peeps after Easter, you might want to try roasting one. You can toast them over a gas flame on your stove, if you don’t happen to have a oxy-propane torch handy. Just make sure to let it cool a little before eating it, they are a bit like molten lava if you eat them too quickly after roasting.
And whether you roast any Peeps or not, I hope you have a very Happy (or is that HapPeep?) Easter!