Food & Drink

April 17, 2014

Easter Peep musings and Easter Brunch recipes

I came across this post I wrote last year, and got such a chuckle out of it that I had to repost , in the name of Peeps, Easter and laugh or two.

Ok, I just couldn’t help it…I had to do this post. I’m not a Peep person; not really; nope not at all actually. They’re cute and all to decorate and garnish with but as far as eating Easter candy I’m more of a REESE’S Peanut Butter Egg kinda gal.

The other day I saw a post on Facebook from a fellow food enthusiast who will be hosting an Easter Brunch and I quote ”Easter alert! There appears to be a shortage of Yellow Peeps! There are a ton of blue and green, but really, blue peeps!?!”  WOW!  Hostess-Girl was really in a panic. Later that night I went to my Publix to buy a Powerball ticket and took a peek for some peeps (sorry had to say it) and sure enough, there were loads of yellow Peeps. Guess BocaLand really doesn’t have much of a demand for Peeps, yellow or otherwise. So I called Hostess-Girl at 9:45pm from the Peep aisle and asked her how many she needed because with the stash I just found you could fill a 1000 sq ft condo. Crisis averted, Hostess-Girl had been to 3 stores in Palm Beach and found her yellow Peeps. Oh Happy Easter! because let me tell you, she would have written to Peeps & Company to complain. I have to say I never took her for a Peeper. I guess you just never really know a person.

I’m on Pinterest. I feel as if that’s more of an admission than a chit-chatty topic for a blog post; sort of like introductions at one of those anonymous group meetings; Hi my name is….and I’m a…..

Anyway, earlier today I did my morning pinning and came across Mary’s Easter Board, which has some great ideas; it then led me to her blog and back again to her Pinterest page. I like this woman’s style so I’m following some of her boards for ideas and inspiration. [Stay with me, I'm circling back around to the Peeps.] After discovering the photo below on Mary’s Easter Board of Peep garnished Lemon Drop Martinis I sent it to Hostess-Girl and sure enough, we’ll be having pink Peep garnished something or other, as her reply was “I saw this the other day and it looks gorgeous! I have a bunch of Pink Peeps left. We can put them with the Hibiscus flowers, they’re the same color! ” God help this woman, she’s just Peep crazed.

Photo Credit: Home is Where the Boat Is blog

 Recipe for Lemon Drop Martinis

  • 1.5 oz vodka
  • 1/2 oz triple sec
  • 3/4 fresh lemon juice
  • 1 tsp superfine sugar
  • Decorative Lemon Sugar (Target & Williams-Sonoma sells it)
  • Peeps
  • Edible Flowers
  • Martini/Cocktail Glass
  • Cocktail Shaker
    1. Pour the vodka, triple sec, lemon juice and sugar into a shaker with ice cubes
    2. Shake well
    3. Dip the rim of the chilled glass in the lemon sugar
    4. Strain the cocktail into a chilled glass
    5. Garnish with a Peep and color coordinating flower

I’m  going to this Peep-inspired Easter Sunday Brunch. Which should be full of laughs and…Peeps. I’ll be sure to take lots of photos. I’m making my famous brunch items of chilled Strawberry Soup and my Strawberry Streusel Muffins with Key Lime Drizzle. Bragging Rights: my muffin recipe has been published in the James Beard Award Winning Cookbook Savor the Moment, Entertaining without Reservations and in the Coastal Living Cookbook. If you’re still looking for some  easy Easter Brunch recipes, my recipes are below. I created these recipes long before I was photographing food so I don’t have any photos to post with the recipes, as of yet; but when I make the recipes tomorrow I’ll be sure to snap a photo or two and update the post with pictures. And if you’re looking for decorating ideas for your Easter table or Spring Brunch table check out Pinterest, for some inspiration; one link leads to another and before you know it 2.5 hours has gone by and……

Strawberry Streusel Muffins
1 1/2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup (1 stick) butter, melted
1/2 cup half-and-half
1 1/4 cups thinly sliced fresh strawberries (do not use frozen fruit)
1 teaspoon grated Key lime zest or orange zest

Streusel Topping
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon grated Key lime zest
2 tablespoons butter, melted

Key Lime Glaze
1/2 cup confectioner’s sugar
1 tablespoon fresh Key lime juice

For the muffins, sift the flour, sugar, brown sugar, baking powder, salt and cinnamon into a medium bowl. Make a well in the center. Add the egg, butter and half-and-half to the well and mix just until moistened. Stir in the strawberries and zest; do not overmix. Spoon into 12 greased muffin cups.

For the topping, combine the pecans, brown sugar, flour, cinnamon and zest in a small bowl and mix well. Pour in the butter and mix well. Sprinkle over the muffins.

Bake the muffins at 350 degrees for 20 to 25 minutes or until firm and golden brown. Cool completely.

For the glaze, mix the confectioner’s sugar and juice in a bowl. Swirl the glaze over the cooled muffins. Makes one dozen.

Chilled Strawberry Soup

This recipe is as easy as you’ll ever get. It’s also addictingly delicious. Don’t skimp, use 100% real product, if you use fat-free, reduced-fat, and yogurt it will not taste the same.

16 oz Frozen Strawberries thawed
1 cup Sour Cream
1 cup Heavy Whipping Cream
1 qt Strawberry Ice Cream
1 pint fresh strawberries for garnish

Place thawed strawberries in a blender/food processor. Blend to liquid form. Add remaining ingredients, blending just enough to incorporate after each addition. Blend thoroughly after final ingredient has been added. Pour into storage container and refrigerate over night. Serves 8, 1-cup portions.



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  1. Fun to see again. Happy Easter!

  2. SFLFoodandWine Editor

    Thanks Joan….Gail and her Peeps, I’m telling you…!

  3. Absolutely hilarious! I love my peeps. Not the yellow ones, the So FL Foodie ones!

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