It's not like stuffing a turkey* because peeps don't have a roomy interior once you've gutted them. But Becky McKay used melted Cadbury creme eggs to help seal the jelly beans in. You can find her recipe at the link.
*Note to self: next Thanksgiving, make a peep-stuffed turkey.
Chocolate Easter bunnies aren't just for children! Sugar Plum Chocolates is offering an 8-ounce solid dark chocolate rabbit infused with the taste of Sriracha Sauce. For discriminating adult tastes! Link -via Laughing Squid
Last week, Texas Monthly, a magazine about life in paradise, hired Daniel Vaughn for a newly-created position. Vaughn quit his job as an architect to become the only full-time critic of barbecue for any magazine or newspaper in America:
Mr. Vaughn’s last day as an associate at Good Fulton & Farrell is Tuesday, and he starts his new job in April, a few weeks before the release of his book, “The Prophets of Smoked Meat: A Journey Through Texas Barbecue.” He spent six months exploring the state’s barbecue spots and collecting pitmasters’ recipes, eating at up to 10 restaurants a day and logging 10,000 miles.
Standing at a table at Lockhart, with his dinner scattered about the oily butcher paper and not a plate in sight, he pulled apart the brisket, which had been smoked for 14 to 16 hours. Lockhart opened in 2010 seeking to replicate Central Texas barbecue, using the same techniques, wood — post oak — and down-home style that is both anti-fork and anti-sauce.
“They leave some fat on,” Mr. Vaughn said, brisket in hand. “If you go to East Texas, you’re going to get basically just gray slices of brisket. The saddest thing you can see is for them to pull out a fresh new brisket, slap it down and it’s got this nice jiggle to it. Then they’ll take the back of the knife and scrape the fat off in one fell swoop and throw it away. They love the fat in Central Texas.”
Link -via Glenn Reynolds
(Photo: Texas Monthly)
Psycho Donuts warns:
Before eating the eggs below, make sure to eat the Peep on top first - these peeps are known to protect their nest eggs at any cost!
That's good advice for eating this Easter treat made with Cadbury Easter eggs and what appears to be coconut shavings.
Chris-Rachael Oseland writes:
Gentlemen bakers, you could show up at your vegetarian girlfriend’s house triumphantly holding this and declaring you were successful in the hunt, so tonight you feast.
Excellent idea! Mark your victory by tearing into this anatomical heart. You can find Oseland's recipe at the link.
These adorable treats are Croatian Easter bread dolls. Each is a loaf of braided bread similar to challah and topped with an Easter egg. You can find Tábata's recipe at the link.
Link (Translation) -via Tasteologie
Food artist Annabel de Vetten of Conjurer's Kitchen (previously on Neatorama) created this animal skull-themed wedding cake for the Eclectic Wedding Extravaganza in Birmingham, England.
From Cakehead:
It features solid chocolate skulls of 16 carrion crows, 12 domestic kittens, 3 Vervet monkeys, and 4 barn owls, all of which the artist sculpted by hand. Made from White Chocolate Mudcake, the cake took her over 100 hours to complete in total. There are two options of toppers: a chocolate conjoined kitten skull, or dried flowers from an actual wedding bouquet
Link - Thanks Emma!
This is what happens when you can't decide whether to have a hamburger or a hot dog. The Sausage Double Beef Burger gives you two hamburger patties topped with two sausages on one bun! The kicker is: it's only available at McDonalds in China. For now. Link
Food artist Hong Yi, whom we've featured on Neatorama a few times before, is back. This time, she illustrates the Three Little Pigs fairy tale with food. As you can clearly see, chili and peanut butter always win.
Here's how she did it:
House 1: Angel hair pasta
House 2: Biscuit sticks
House 3: Dried chilli, with peanut butter as mortar
Ground: peanut butter and dill
Chimney smoke and clouds: Mayonnaise
Wolf: Charcoal bread, and olives for nose
Lines: Marmite
Head on over to her blog to see the third plate and alternate ending to the Three Little Pigs saga: Link - via 22 Words
Every Easter, when there are plenty of marshmallow Peeps available in all colors, several large newspapers hold contests for creative dioramas and artworks made from Peeps. The Seattle Times Peeps Contest is closed for entries, and the winners have yet to be selected, but you can see the entries online. One of the most popular themes this year is the selection of a new pope. It was a shock to the world when Pope Benedict XVI announced his retirement in February. The entire story of what happened is enshrined in Peeps. 
The Peep announced he was retiring at the end of February. The moment was captured in marshmallow by 13-year-old Chloe.
Every year, the Explorers Club hosts a formal dinner in New York City featuring exotic foods. NBC's Matthew Moll talked to Gene Rurka, the organizer of the event:
Goat eyes were among this year’s nearly 40 items featured. Many of the items were displayed with the heads of the animals and bodies fully intact, which gave explorers the opportunity to see the source of the food. [...]
Rurka added that the insect dishes are a hit every year and “go like hot cakes.” Earthworms, crickets, larvae, cockroaches and tarantulas were some of the crawlers on the menu, and yes, I took tastes.
The earthworms were plump and rubbery. It felt as if I was chewing on handful of hair ties. The consistency was challenging, but the flavor was mild.
You can see photos of more tantalizing dishes at the link.
Link | Photo: Matthew Moll/NBC Today
I've been trying to match ponies to all 16 personality types in the Myers-Briggs typology, but I'm stuck as to which pony, if any, is an ENFJ (extroversion, intuition, feeling, judgment).* In the meantime, I'll munch on these adorable cupcakes made by Zoey Cakes.
Link -via That's Nerdalicious!
*Yes, I know that some people describe Applejack this way. I don't buy it. She's really more of an ESTJ.
Gingerbread houses are so passé. The new happening trend in culinary art is matzoh houses--miniature buildings made out of flat bread. You can see more at the link.
Link -via Foodiggity | Photo: Lily
We are told by those who know that homemade Cadbury Creme Eggs are even more delicious than the store bought kind. At least they have fewer unpronounceable chemical additives and you know how old they are. The best part about knowing how to make your own creme eggs is that when the stores are empty of Easter candy, you can just make another batch anytime you want! The complete recipe with pictures is at Food52. Link -via Lifehacker
(Image creditL Ashley Rodriguez)
