8 Surprising Uses for Peeps

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iStock

You can eat marshmallow Peeps, and you can put them in someone's Easter basket. But that's just the beginning of what you can do with those small blobs of sugary goodness. Branch out and use your Peeps in new ways this year.

1. S'MORES

Peeps are marshmallows, and can be toasted over a campfire just like their plain, non-sugar-coated brothers—which means you can make classic S'mores out of them. Best of all: You don't even need a campfire to do it. Serious Eats has a recipe for them that they call S'meeps, which only requires that you pop them in the oven for a short time. If you're a Peeps purist, forget the graham crackers and chocolate and enjoy the unique taste of campfire-toasted Peeps all by themselves.

2. WREATHS

Vanessa Brady at Tried & True has made several Peeps wreaths that are sure to inspire you to do the same. (She even has a tutorial to get you started.)

3. PEEPS-KABOBS

If you want to trick a kid into eating a fruit salad, just serve it up on a stick—with a marshmallow Peep in the middle. Blogger Melodramatic Mom made these for an irresistible after-school snack for her kids.

4. ART SUPPLIES

With their consistent shape and size, and variety of bright colors, Peeps can be used as pixels for larger artworks. Ang Taylor made this Mario jumping a Piranha Plant out of marshmallow chicks and bunnies. To be honest, there are many ways Peeps can be used as an art medium, as we've seen many times before (like in this collection of Peeps dioramas).

5. CAKE TOPPERS

Peeps chicks and bunnies are ready-made decorations that will easily stick to cake frosting and make for desserts that are both seasonal and colorful. If you need a recipe, check out this one for a Marbled Cake with Peeps and M&Ms. See some more cake decorating tips here.

6. PEEPS POPS

There's no danger of misshapen cake pops or drippy lollipops when you start with a Peep on a stick. Michelle from Sugar Swings made these candy pops out of marshmallow Peeps, and using Peeps left her plenty of time to decorate them as Star Wars characters. Michelle has plenty of other Peeps pops ideas you can try out, too.

7. PEEPS KRISPIES TREATS

We've seen that Peeps can be substituted for marshmallows in recipes, but remember that Peeps come in a variety of colors and can be bought in small batches. That makes them really useful for coloring separate portions of your Rice Krispies treat recipe. Kristen at Yellowblissroad has a recipe for Layered Peeps Crispy Treats, and a video of the process at Facebook.

8. DIORAMAS

Using Peeps as characters in a diorama, where you can let your imagination run wild, has become somewhat of an Easter tradition. Kate Ramsayer, Helen Fields, and Joanna Church put their heads together to recreate the Broadway musical Hamilton in marshmallow with a diorama that featured the lyrics to the show's opening number.

While The Washington Post has suspended its annual Peeps Diorama Contest after 10 years, other newspapers—including the Twin Cities Pioneer Press and the Washington City Paper—plus local libraries across the country are carrying on the tradition and holding Peeps diorama contests. But you don't have to enter a contest to have fun making a scene with your family.

This piece originally ran in 2017.

8 Summertime Treats We Should Bring Back

Fox Photos/Getty Images
Fox Photos/Getty Images

Certain snacks are synonymous with summer. A waffle cone piled high with creamy ice cream. A sizzling hot dog fresh off the grill. A tall, cool glass of water buffalo milk. OK, maybe that last one hasn't gotten much play in our lifetimes—but in the centuries before refrigeration came about, anyone baking in the summer sun had to get creative. While many historic summertime treats have stuck around in one form or another, others, like the ones we've gathered here, have mostly melted away like a dropped Popsicle on a sidewalk in August.

1. Flavored Snow and Ice

The snow cones of eras past were a lot more literal than the neon kind we slurp at the carnival these days. In ancient Rome, slaves scoured nearby mountains for blocks of ice which were then crushed and topped with spiced syrups and fruit for their masters. Mesopotamian nobles, too, had icehouses built along the banks of the Euphrates River to beat the heat. Snow was even sold in the streets of ancient Athens, likely to cool wine. Flavored ices have remained popular around the world (Thomas Jefferson was known to serve freezes at Monticello), even as they've largely moved away from the straight-up snow-based variety. So popular, in fact, that in 1905, 11-year-old Frank Epperson knew he was onto something when he accidentally left a glass of water, powdered soda mix, and a wooden stirring stick on his porch overnight. The concoction froze solid and the Popsicle was born.

2. Flowerpot Sundaes

Lady Bird Johnson, a dedicated environmentalist, had White House chef Henry Haller serve flowerpot sundaes at her daughters' engagement parties in the 1960s. The seasonal sweet consisted of layers of ice cream, meringue, and sponge cake served in clay flowerpots and topped with fresh blossoms—the perfect combination of the First Lady's wildflower beautification measures and dessert duties. With her love of gardening, we're a little surprised Michelle Obama didn't bring this tradition back to Pennsylvania Avenue during her time as First Lady, though an entire flowerpot full of sugar probably wouldn't pass her healthy eating initiatives.

3. Kool-Aid

vintage Kool-Aid ad from 1950
Wandering Magpie, Flickr // CC BY-NC 2.0

The sugary summer drink dates back far further than the plastic jugs parents of the '80s and '90s had waiting after their kids' soccer games. A Nebraska businessman and amateur chemist added the powdered product to his existing lineup of goods like Nix-O-Tine (to help with tobacco dependency) and Motor-Vigor (a gasoline additive) in the late 1920s. Originally called "Fruit Smack," it came in six flavors (raspberry, grape, lemon, orange, cherry, and root beer) and debuted right around the time Coca-Cola was catching on nationally. Business was good but things really took off when the Great Depression hit and consumers realized they could stretch one little packet into a pitcher to cool down the whole family. Kool-Aid's still around, despite its 1970s association with the Jonestown mass suicide (though the evidence indicates they actually mostly drank a Kool-Aid competitor, Flavor-Aid) and today's health-conscious parents, but that smiling pitcher with limbs doesn't seem to hold the same wall-breaking power he once did.

4. Iced Water Buffalo Milk

There's some debate as to where ice cream officially originated, with various people (with varying amounts of accuracy and evidence) ascribing it to Marco Polo or Catherine de Medici, and even some attributions to King Solomon and Alexander the Great. China's Tang dynasty (618-907 CE) has a pretty solid claim on the feat, though. Emperors from that time were known to have enjoyed a frozen "milk-like" treat made from buffalo, goat, or cow's milk heated with flour and spiced with camphor. Refreshing!

5. Ice Cream Carts

An ice cream vendor in New York hands a young girl an ice cream, circa 1920.
An ice cream vendor in New York hands a young girl an ice cream, circa 1920.
Elizabeth R. Hibbs/Hulton Archive/Getty Images

Before the tinny melody of "Pop Goes The Weasel" brought swarms of sweaty kids to the streets for a Chipwich, mobile ice cream vendors used more primitive—and less sanitary—means. In the late 19th century, vendors sold dishes of ice cream from carts cooled with ice blocks, which meant customers would lick their dish clean and then return it to the seller to use for his next customer. Not exactly a model of hygiene.

Before widespread milk pasteurization, ice cream also came topped with the threat of bacteria that could cause scarlet fever, tuberculosis, and other extreme ailments. The frozen treat became safer to order after studies of typhoid in New York implicated raw milk, causing most cities to require pasteurization, and inventions like the ice cream cone made that whole sharing dishes issue disappear. Technological advances around the same time made refrigeration easier and scoopers traded in their carts for cars. Ice cream trucks, which first appeared in the 1920s, have seen something of a resurgence in recent years as other food trucks have flourished and anything vintage has become hipster cool, but the once-ubiquitous carts tend to remain relegated to zoos, amusement parks, and other touristy areas.

6. Easy Cheese

Yes, Gwyneth Paltrow famously said she'd prefer crack to cheese from a can, but for the rest of us, spray cheese remains the stuff of nostalgic summer roadtrip memories. Easy Cheese first propelled its way into America's hearts—and arteries—in 1966, when it was known as Snack Mate. Like TV dinners and Campbell's soup casseroles, the nitrogen-pressurized product was right in line with the era's obsession with speed and efficiency. The name change came about in 1984 when Kraft took over and embraced its portability and ease over the quality it had been peddling in its early years. If you can get past the processed foods stigma and the wrath of judgy celebrities, you can still find the cheesy can on grocery store shelves and, of course, on YouTube.

7. Shoulder Clod

Two butchers, circa 1965.
Keystone/Getty Images

Once a standard cut for summer BBQs, shoulder clod rarely makes modern appearances in America's grilling pits anymore. Southern meat markets used to buy entire forequarters of beef, divide out the roasts, and smoke whatever was left over, but in the 1960s, wholesalers started shipping individual, vacuum-sealed cuts, making the fattier brisket the barbecue favorite. The unfortunately named "clod," a leaner piece of meat with beefier flavor that comes from the cow's shoulder, was all but forgotten. But, if you can find a chunk of clod at a local butcher shop, know that it will cook faster because of its leanness—a bonus if you don't have all day to spend minding the grill. And they tend to be larger, which is also a bonus.

8. Fromage (Not the Cheese Kind)

In the late 1600s, right around the time the Italians were experimenting with gelato, the French were mixing up a fluffier frozen treat they called fromage, even though it had nothing to do with cheese. Various recipes called for fruit-flavored ice, but some included cream and sugar as well—a combination that became a hit as the new century began. Can you imagine if your evening meal could be followed by a fromage plate and then a bowl of fromage? Heaven.

This story was updated in 2019.

A Simple Trick for De-Stemming Your Strawberries

iStock/Andrew1Norton
iStock/Andrew1Norton

Whether you prefer buying them from the farmers' market or picking them from the field yourself, summer is the best time to bring home strawberries. The fruits taste delicious on their own, but if you want to add them to a recipe like a cake or pie, they require a little prep work. De-stemming strawberries may seem intimidating, but that shouldn't discourage you from taking full advantage of all strawberry season has to offer. If you have a simple tool at home, you're just a minute or two away from a batch of perfectly hulled strawberries.

According to Lifehacker, all you need to remove the stem and core from a strawberry is a plastic drinking straw. Starting at the tip of the fruit, push the straw through the strawberry lengthwise until it pierces through the top, pushing out the stem in process. Slide out the straw to admire your perfectly cored, stemless strawberry. Now that it's been hulled, you can add it to smoothies, fruit salads, baked goods, or any other dish that calls for it.

Hulling strawberries with a knife instead of a straw can be dangerous, which is why many people opt to chop off the entire top portion. This method gets rid of the leafy stem, but it also wastes a lot of perfectly edible fruit. Buy hulling it, you get a clean, ready-to-eat product while preserving as much of the strawberry as possible.

Strawberries aren't the only foods that can benefit from a handy life hack. Here are some more things you've been eating all wrong (and the right ways to devour them).

[h/t Lifehacker]

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