Peeps nestled in rice noodles, what could be better?

Peeps nestled in rice noodles with a slice of lime, what could be better?

When you need to Thai one on, what could be better than going asian with Peeps® Phad Thai? When I told the Peeps about this dish they got really excited, because they thought (for some reason) that it had to do with rocket ships. I was very confused, until they cleared up the whole launch pad, vs lunch Phad thing. Sometimes I wonder about those peeps — they can be so cute and frisky, and yet so stoopid. Well, what should I expect from chicks with marshmallow for brains (not a blonde joke)?

But I digress, it turns out Phad Thai is much more common in Thai restaurants in the United States than it is anywhere else in the world — including Thailand where this dish may or may not have originated. I can tell you that the Peeps version is even rarer. Apparently there is some thought that is should be Peeps Phad Viet Nam.  So when you want to wow your guests with an exotic and controversial dish — this is the one for you. Just like the Peeps’ intellect, it’s very noodley and kinda slimy. Enjoy!


  • 9 oz. rice noodles
  • 3 – 5 Peeps (or if you’re really adventurous, add chicken or shrimp)
  • 1.5 tbsp. soy sauce
  • 4 minced cloves of garlic
  • 1-2 fresh red or green chilies, finely sliced
  • 1 tsp. grated ginger
  • 4 sliced scallions
  • 1 or 2 eggs (depending on how eggy you want to get)
  • 2-3 cups bean sprouts
  • 1/3 cup chopped dry roasted unsalted peanuts
  • 3 tbsp. vegetable oil for stir-frying
  • lime wedges for serving and plate beautification


  • 1/3 cup chicken stock
  • 3 tbsp. rice vinegar
  • 1 tbsp. fresh lime juice
  • 2 tbsp. brown sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1/4 tsp. cayenne pepper


  1. Place Peeps (or your shrimp or chicken — whatever) in a bowl and toss with soy sauce. Set aside.
  2. Combine ‘Pad Thai Sauce’ ingredients together in a cup, stirring to dissolve sugar. Set aside.
  3. Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak until soft enough to bend easily (about 5 minutes), but still firm. Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
  4. Heat a wok or large frying pan over medium-high heat. Add oil, then sauté the garlic with the chili, ginger, and the white parts of the green onion (keep green tops for later). Fry 1 minute, stirring constantly.
  5. Add marinated peeps (or whatever) and fry 2 minutes. If pan becomes dry, add 1-2 tbsp. of the Phad Thai sauce.
  6. Push the ingredients to the side of the pan. Crack the eggs into the center of the pan and scramble. Then add noodles plus 3-4 Tbsp. of the Phad Thai sauce. Toss until the noodles are chewy and a little bit sticky (8ish minutes).
  7. Gently fold in the bean sprouts (they will soften down into the heat of the noodles while remaining crispy).
  8. Spoon out onto individual plates and add a lime wedge on the side and a little pile of not-cooked bean sprouts. Top with green onion and a small heap of chopped/ground nuts.

Peeps jello mold. A bit creepy, but oh, so yummy.

What could be easier than making Jello®? Certainly not Peeps® Jello Mold. Turns out the specific gravity of Peeps is less than the specific gravity of jello and the darn things float. This is a problem when doing a mold o’ jello because the mold is inverted for to serve and that makes for Peeps on the bottom. Even doing a 2-stage Peep Jello mold doesn’t work without cunning. If you do the mold in halvsies, the Peeps — even when they look to be embedded in the first layer — float right up through the second layer when chilling in the fridge. So ingenuity and brute force are required.

You would never guess how useful those pikes are from the Medieval Peeps on a Pike recipe! Aside from the unfortunate Peeps jousting incident, they work well to force the Peeps to the bottom (top) of the mold along with a heavy weight. Skewer, dunk, and apply force. See image 2. One must remove the pikes before pouring in the second layer because removing them later would be ug-ly. My make-them-stay method was clever but doomed to fail because they are ramblin’ Peeps and refuse to stay put even when seemingly stuck in solid jello.

All this was discovered too late in the game (see image 3) and I had to chuck the whole mess. It was going to be so pretty too — I bought a rose mold just for the occasion. Sigh. Now you have to understand how lazy I am and this continued effort to make a recipe work is really against my nature. Only my commitment to you, dear reader, keeps me forging on with my quest for awesome recipes involving Peeps. That and I’m exceptionally bored.

Image 2.  Sometimes you have to get very insistent with Peeps to get them to do what you want them to do.

So whilst pondering a way to get the Peeps to the top of the mold (and don’t assume I didn’t think of using rocks as weights) the thought comes to me, “aha! Peeps float through solid jello so if I fill a mold all the way to the top and chill it, then flip it on top of the Peeps, they will float up and they will finally be where I want them.” But it turns out that the floaty part of Peeps is their butts. You would think it’d be their heads that were full of air what with their weird rituals and endemic crankiness, but no, their heads are denser than the mass of their asses. No matter what you do, they will float butt first, and that’s not really the esthetic we’re after.

The trick to a successful Peeps jello mold is to use a smallish mold and then it appears that the Peeps are at the top of the mold because of the relative sizing, but in reality, they’re at the bottom. See top photo.

Image 3. Not a pretty picture. Peep butts galore.

The blessing out of all this is that I discovered SwedishPeepballs  which came from my determination that I would win over the Peeps and get them to do my bidding — and stay where I put them in the jello. It’s also puts their thick heads to good use.


Just follow the instructions on the Jello box. Throw in the Peeps and hope for the best.

Won’t your Bridge pals be impressed by these l’il darlins?

Another classy canape that will impress even the snootiest of your friends. Peeps® B & J add a certain Je ne c’est quoi to any social gathering — be it Art Opening, Bridge game, or yacht race (“Muffy dear, open the champers and bring out the Peeps B & J, we’re coming about!”).  They bring out the inner child in the stuffiest of snobs. Who doesn’t like peanut butter and jelly sandwiches?  It takes us right back to elementary school when we didn’t have a care in the world (other than Jonathan Jones tormenting me — boy did I have a temper back then and it amused him no end to make me mad. Although that backfired once when I threw a knife at him and it stuck in his knee). This happy hors d’oeuvre is out of the lunch box and into the living room. Why should little girls’ tea parties have all the fun? hmmm? Peeps B & J! It’s easy, cute as the dickens, and way yummy.

Easy peasy recipe:

  • Bread cut into rounds. I used a glass and punched it through the bread — works like magic.
  • PB
  • J
  • Peeps

Make your bread rounds. Slather the peanut (or almond or cashew) butter on the rounds. Place your Peeps. Dab a dollop of jam (I used raspberry) on the Peeps’ heads. Bingo! Peeps® B & J!

Slather the nut butter on the bread rounds.

Pop on Peeps and give ‘em a jam hat.

Pesto Peeps-a-pie

When the moon hits your eye like a big Peeps®-a-pie, that’s amore. That said, you will LOVE this tasty pizza adorned with Peeps and whatever else you want to throw on it. You will definitely want amore and amore a Peeps-a-pie. Peeps-a is basically a round, Italian, hot salad on bread with a few Peeps thrown on at the last minute. There are no rules so I used Anarchist Peeps. I’ve included helpful recipes below for those of you who don’t feel safe without boundaries and direction (I recommend you use Republican Peeps), but really, once you have the basic ingredients, you can wing it. (snicker — get it? “wing. it.” — Peeps are chicks… birds…they have wings… okay, fine. Don’t laugh.)

The best technique to follow for Peeps-a-pie is to make your pizza like you were a normal human being — I tossed artichoke hearts, sun-dried tomatoes, garlic, tomato sauce and tons of pesto on mine. Then throw it in the oven at 450 degrees for 20 minutes (which was useful when it came to browning the crust which is much more

Image 2 — blinded by the heat. I went all Ibsen on them and cried, “the sun! the sun!” when I took them out of the oven, but they didn’t find it amusing. Peeps — go figure. Sure, they can go on and on about nihilism vs anarchy, but really, no sense of humor.

appetizing than pale crust — like blondes, it looks better with a tan. During the last 5 minutes place the Peeps in a decorative pattern. Bake them until their eyes melt (see image 2) and then take ‘em out (not the eyes — the Peeps-a-pie). They’ll be soft on the inside and still firm on the outside (The Peeps that is). It’s kinda cool watching them bake. The sugar on their yellowness starts to melt and it looks like they’re sweating. I mean, who wouldn’t in 450 degree heat — but who knew Peeps could sweat? I didn’t think they could – but then if they can have political leanings, why not glands?

Pizza Dough:


  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 2 1/2 cups flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt


  1. Preheat oven to 450 degrees. Dissolve the yeast and sugar in warm water. Let it stand about about 10 minutes. This is an excellent time to chat with your Peeps about the political morass America faces today.
  2. Stir in flour, salt and oil. Beat out all the lumps. Let it rest for 5 minutes.
  3. Turn the dough out onto a lightly floured surface and roll or toss it into a circle-ish shape. Transfer crust to a lightly greased pizza pan or baking sheet dusted with flour. Spread with desired toppings and bake at 450 degrees for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.



  • 2 cups fresh basil leaves, tightly packed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts — although I prefer walnuts. If you use these, chop them up before putting them in the mix.
  • 3 medium or 5 large (depending on how much you like garlic) sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • You’ll need a food processor. If you don’t have one, or if you’re just really lazy, go to the store and buy some pesto. Really, there’s no shame in being a slacker. We all have busy lives. 


1 Combine the basil in with the pine nuts, pulse a few times in the food processor. Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Sweaty Peeps

Peeps casting long shadows in the early morning light.

Peeps casting long shadows in the early morning light.

The Peeps® and I were sitting around talking about the blog and they pointed out that breakfast is sorely underrepresented here. Other than Croissants du Peep, there really isn’t a good, hearty breakfast choice. So we came up with Peeps Benedict, a peepier version of the usual artery-blocking favorite. The peeps love hollandaise sauce just like everyone else on the planet. (How can you go wrong with butter, milk, and lemon — other than curdling which of course is going way wrong.) It was all I could do to keep them out of the sauce. Actually this is a problem with any recipe; the peeps love hitting the sauce. They gobble it down, bathe in it, throw it around the kitchen — one time they completely doused themselves with the stuff, after taking a few long pulls on the bottle of course, and jumped on the dog and rode him like a bronco all around the kitchen. Goodness gracious what a mess that was. It totally freaked out the poor canine of course and he’s never been able to look at the peeps without fear in his eyes since. In fact, I now keep him in another part of the house when I’m cooking with peeps. It’s just too traumatic for the poor animal.

But I digress. Peeps Benedict is an easy-peepsy recipe that I’m sure you’ll enjoy. And if you don’t, do as the peeps do and drink more sauce.


  • 4 pieces of Canadian bacon
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter
  • More butter
  • Peeps

Hollandaise Sauce

  • 1/4 cup butter
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne pepper


Cook the bacon.

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add the vinegar. Bring it to a boil again, then lower the heat to a simmer.

Get out the blender and throw in the egg yolks, lemon juice, and salt. Blend on medium until the eggs lighten in color. Turn the blender to lowest setting. Drizzle in the melted butter while continuing to blend. Transfer the sauce to a container you can use for pouring and set it in a warm place.

Poach the eggs. Working with one egg at a time, crack it into a small bowl and slip it into the simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. Gently lift out the eggs with a slotted spoon.

Toast the English muffins while the eggs are poaching.

Butter the English muffins. Top with 1 slice of Canadian bacon. Put an egg on top of the bacon. Place your peep, then pour on the hollandaise.

Not just the English Muffins are toasted in this dish.

Not just the English Muffins are toasted in this dish.

’round the clock surreal Peeps®

Nothing says intellectual persuit like Peeps®. We’re a big brained bunch that’s for sure. Our latest round of discussion was on the surrealist movement’s emergence from dadaism and how it has extrapolated into modern movements such a Punk, etc. This topic resonated with the peeps because of their anarchic sensibilities. It was a lively couple of minutes in the kitchen during our regular “what’s for dinner” pow wow. We have some pretty brainy Peeps, lemme tell ya. One chick got her masters in Art History from Harvard where her focus was on color theory and her thesis was on its application to subway maps. Talk about heady stuff! She got lost in our discussion while another peep, who has grown an outrageous mustache for Movember, kept looking at the clock. Almost simultaneously my friend, Melinda, posted a holiday baking party and exchange on Facebook. The universe aligned and Peepsadore Dali Cookies were born. Kinda surreal.

Be sure to watch the cookies cool because the peeps continue to melt. It’s very fun to watch. That said, I really need to get out more.








  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 sticks butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tbs vanilla extract
  • 2 cups oatmeal (not cooked)
  • Accoutrements such as chocolate chips, nuts, mini marshmallows (or cut up some peeps – shhh)
  • Peeps


  • Preheat oven to 350
  • Line baking sheets with foil or parchment paper depending on how fancy you want to be
  • Combine flour, baking powder, and baking soda.
  • In another bowl beat the butter with both the white and brown sugar until fluffy
  • Beat in the eggs
  • Add vanilla
  • Add flour mixture and beat until combined
  • Add in the oats and accoutrements
  • Drop tablespoonfuls of dough onto the cookie sheet
  • Nestle in your peeps — one per dough glob
  • Bake 10 – 12 minutes
  • Let cookies cool (This is the best part — besides eating them that is.)

Salvadore would be proud. What time is it? Peepsadore Dali Cookie time!

2 of my favorite things, bonzos and peeps. A happy meal for happy marshmallow fowl. Now maybe they’ll leave me alone for a day or two. I tell you they were totally obnoxious about doing this dish. Sometimes they have no manners at all. I mean I give them a place to live; I make them dinner (into dinner); and I don’t ask for anything in return. Ungrateful peeps.

Well, those Peeps® were kind of a pain in the butt this week bugging me and bugging me to do another Indian dish. So I’ve relented with this cunning Chana Masala recipe. (See photo — an no comments about how I need to shine my silver.) The peeps were jumping up and down with joy (okay, not literally, they don’t have legs or feet) when I told them we’d do this dish. This is a verra yummy curry with chic peas (aka garbonzo beans — at my house we call them bonzos. I just love ‘em. My friend, Hannah, came up with an exceptional bonzo salad recipe with tuna and parsley that I’ll have to steal from her and share with you and the peeps). Now, you can go to the trouble of making the masala sauce yourself (see recipe below, not that hard but the kicker is finding masala. I, living in a major metropolitan area can find it at a delicious-smelling Middle Eastern market, but you may have to go online.) OR just go to Trader Joe’s® and buy a jar of masala sauce there. It’s pretty tasty. In fact, I use it all the time in mostly non-peep recipes. I like it mixed up with chicken, veggies, raisins, and nuts over rice. I’m tellin’ you, it’s quick, easy, and no peeps nagging you to jump in the sauce before it’s ready. They could melt you know. They really don’t have a very good sense of self-preservation. Peeps, go figure.

This dish is excellent for you vegetarians out there. It’s very popular in Northern India served with rice or Naan and traditionally topped with yogurt or pomegranate syrup. The latter being another toughie to find. It’s sometimes called pomegranate molasses. You can also make it yourself if you have a pomegranate tree in the back yard and tons of time. Personally, I’d rather just eat a peep.

  • 2 tbs vegetable oil
  • 1 tsp cumin seeds
  • 4 tsps finely chopped fresh ginger
  • 2 serrano chiles, finely chopped. Stay away from the seeds; wash your hands well before rubbing your eyes
  • 1 – 28 oz can of whole tomatoes, or 2 – 14 oz cans, or 4 – 7 oz cans, or just a bunch from your yard cooked down
  • 2 tsps garam masala
  • 1 tsp ground coriander
  • Salt for seasoning to taste
  • 1/2 tsp turmeric
  • 2 cans bonzos, drained and rinsed
  • 2 cups boiled, chopped potatoes
  • Water to get to the desired consistency
  • Peeps!
  1. Heat the oil in a large frying pan over medium heat and add the cumin seeds, stirring occasionally until fragrant. If you have a cold and your sniffer isn’t working all that well, cook the seeds for about a minute. Add the ginger and chiles and season with salt. Add the garam masala, coriander, and turmeric.
  2. While the peeps are getting ready to jump in (they really do get themselves into a state), strain the tomatoes and chop into decent-sized pieces. Keep the juice.
  3. Add the chopped tomatoes and juice, bonzos, taters, and water. Stir, scraping the bottom of the pan and let simmer until the sauce has thickened to your desired consistency (stir occasionally) — about 10 minutes.
  4. Let the peeps have at it.

That’s right. It’s time that Peeps® came out of the candy closet and took their rightful place in the culinary world of adult beverages, hors d’oeuvres, and entrees.

Not only are they tasty, they’re funny. Nothing like funny food to perk up a meal!

Check back often for new ideas and recipes. Also, put in your order for the Peeps Cookbook, which will be published when I get around to it.

Happy Peeping!

Peeps photos, note cards, and guestbook

Last night was the spectacular gallery opening of The Peep Show where photos, commentary, and recipes from the blog were shown. Peeps hors d’oeuvres (Sooz’s Weeenie Peeps® and Peeps®  B & J) were in abundance and got such accolades as, “not bad.” The artwork depicting Cheetos® Flaming Hot Chicken Peeps® sold right away and will live in the kitchen of my esthetician and her boyfriend who apparently, “almost peed” when they read the blog post the first time. Why they want to have something that makes them pee hanging in the kitchen, I don’t understand — but it takes all kinds. Plenty of people peeped in to see the display and partook of PBR and boxed wine while roaming from peep photo display to peep food item to peep guestbook, which added to the general peepishness of the evening. The show will be up for about a month and if I sell any more peep photos, I’ll let you know. The peeps themselves were beside, well, themselves, with glee (and on the plate). It was a peeptacular evening.

and I quote, "not bad."

and I quote, “not bad.”


Enthusiastic crowd

The peeps enjoyed hanging on the platter with the salsas and limes. If it weren't for the cat calling every time a chica walked by, I would have enjoyed the meal more.

The peeps enjoyed hanging out on the platter with the salsas and limes. If it weren’t for the catcalling every time a chica walked by, I would have enjoyed the meal more.

During the short time that the Peeps® were allowed out of the suitcase in Mexico, we had a lovely al fresco lunch in a plaza in Zacatecas right across from a church. We watched the passersby as they played chase-the-children, and children played throw-the-ball-at-the-adult. A few priests joined in the fun for a few minutes before running back into the cathedral to celebrate another mass.

The Peeps had a special place in the hearts of the locals and on the condiment dish. They happily hopped into the warm tortillas to cozy up with beef adobo that my companion enjoyed while I chowed down on the chicken tacos. Sure, the Peeps were familiar with hanging out in such a fashion from their experience with Tacos del Peeps con Sombreros but this was an authentic Mexican dish — not just something some white girl in Seattle cooked up with taco shells from Safeway. The peeps got to experience true south-of-the-border cuisine and hospitality — until they got so obnoxious that they were banished to the suitcase for the rest of the trip. I warned them. Oh, yes I did. But you know peeps, they just don’t listen. They think they can run around like a bunch of banditos, shooting off their pistolas and their mouths during mass. We were there for Christmas you know and that’s a big deal in a Catholic country like Mexico. To my great embarrassment, they just couldn’t keep their peeps in their pants. I had no choice but to step in and sequester them. They tried to gain sanctuary in one of the many churches in town, but even the priests had had enough of them. As Father Inglesias said, “look, I have 7 masses a day. I don’t have time for this shit.”

My companion was cutting down on marshmallow so he only indulged in one peep with his carne adobo.

My companion was cutting down on marshmallow so he only indulged in one peep with his carne adobo.

My pollo tacos were even sweeter tasting for the peeps. They'd roll in various salsas and then jump into the tortilla with a big splash.

My pollo tacos were even sweeter tasting for the peeps. They’d roll in various salsas and then jump into the tortilla with a big splash.


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