The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am. Fun to make. Fun to look at, a bit gooey and a bit sticky. And oh yes, of course, fun to eat. Use any colors of Peeps you want. You can make a pretty good sized batch in no time. Perfect for Easter, but also perfect to make and eat all by yourself! Why, I didn’t even notice that a few ‘disappeared’ while I was making them…
If you want to make a double-stuffed version of my Peeps-stuffed Oreos, just double the amount of Peeps and place the melted mixture on ALL cookie sides instead of just one. Then just put the two halves together. Bam!
Also try my Peeps chips.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 -25 Oreos
- 1 pack of 10 Peeps chicks your favorite color
- 20-25 Oreos there are about 36 in a 14 1/2 ounce package
Place Peeps in a medium sauce pan over medium-low heat with a 1/2 tablespoon of water.
Separate the Oreo cookie halves.
Scrape the filling into the pan with the Peeps.
Stirring occasionally, melt the Peeps. Make sure all the lumps are gone and the mixture is smooth.
Place half the Oreo cookies logo-side down onto a baking sheet that has been lined with parchment paper. This will make cleanup easier.
Remove the melted Peeps from the heat and let cool just enough so the mixture isn't runny.
Using a 1/2 tablespoon measure, scoop melted Peeps into the center of the cookies. Add just enough that the mixture gets near the cookie edge. If your mixture is too runny (hot) it might run over the sides. You'll get a feel for it after doing your first cookie or two.
Add the remaining cookie halves logo-side up on top of the Peeps-topped Oreos.
Let cool completely before serving. You can also stick them in the fridge for 15 minutes to set quicker.
With Easter approaching rapidly, I thought I’d post a recipe for deviled pastel Easter eggs. These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!
This recipe for deviled pastel Easter eggs makes 24 egg halves. But you’ll have a few egg halves left for other uses. The technique for coloring the eggs can be used for any recipe that calls for hard-boiled eggs. That includes egg salads. Hey, who wouldn’t be wowed by a tie-dyed colored egg salad?
Pastel Deviled Easter Eggs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 halves
- 2 dozen large eggs hard boiled and peeled (12 are for stuffing. The remaining 12 are used for their yolks.)
- 1/2 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2 teaspoons prepared mustard
- Salt and freshly ground black pepper
- Neon food coloring
- Paprika for garnishing
- Sliced olives or chopped pimentos for garnishing, optional
Halve the eggs. Remove the yolks into a bowl. Discard 24 of the halves (use in an egg salad!)
Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water). Stir very gently and let set in the glass until they reach the desired color. Remove to a paper towel-lined plate and dry completely.
Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
Fill egg halves with yolk mixture. It's easier to use an icing piper or frosting bag, or if those aren't available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
Garnish with paprika and olives or pimentos, if desired.
Store covered in the fridge until ready to serve.