Culinary Adventures with Camilla

I actually bought PEEPS this weekend. Don't worry, I still don't think they qualify as edible; I used them in our Easter centerpiece! They are cheerful and Spring-y. Perfect. I had a couple of funny exchanges with friends on social media after I posted that I was buying PEEPS. A friend shared this...then she realized that I don't have a microwave! I was thoroughly confused when I went to the store to get PEEPS. I thought PEEPS were birds. All they had were bunnies. But they worked well. I loved how well the PEEPS and jelly beans matched my tulips, ranunculae, and daffodils. Happy Easter!

Peeps schmeeps. Who needs 'em? But as they are ubiquitous at Easter, I figured I should at least give a Spring-shaped marshmallow a whirl. I even caved and used some colored sugars to jazz them up. Mine don't look quite as nice as the ones in a package, but I guarantee that mine taste a lot better! canola oil powdered sugar 1/2 C cold water + 1/2 C freshly squeezed meyer lemon juice, divided 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 2/3 C organic agave nectar 1/4 t pink Himalaya salt Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar and colored sugar over the oiled sides of the pan. Place 1/2 C of water-lemon juice mixture in a large mixing bowl. Sprinkle gelatin over water and allow to soften, 5 minutes. Place remaining water, juice sugar, syrups, and salt into a large saucepan. Melt all of the ingredients together, without stirring, and bring to a boil. Boil until the syrup reaches 240 F on a candy thermometer. With t...