Beevil the Evil Returns with More S'mores

During the course of creation of Peep Bunnies, sometimes something goes terribly wrong. The Noble Face Stamper shifts slightly out of alignment and the faces of those newly born peeps end up stamped on their neck, leaving them disfigured for life.

When this happens, young Peeps, just like children, can often be cruel. In sugar fluff school, the “perfect Peeps” tease those sad little sugar bunnies until they lose their self-esteem and drop out.

But sometimes, those misaligned peeps take revenge. This is where the second story of Beevil the Evil begins.

“I dream of humans devouring every perfect Peep on the planet!” Beevil’s shout echoed through Polka Dot Field as he danced over the dead body of Fluffy, the town marshmallow-ball star.

D. Bunny and Boyd, Beevil’s trusty goons stood silently behind their evil boss watching as Fluffy became flatter and flatter.

“Well Boss, at least he can’t tease you anymore. I never thought he’d shut up about your face. Not that there’s anything wrong with your face of course.” Backpedaled D. Bunny.

Boyd looked up with his goofy eyes, “The kids won’t be able to resist this one. I’m even considering eating Fluffy myself.”

“Its true Boyd, few humans will be able to keep from devouring my latest torture device. Chocolate death platforms, gooey Snickers Eggs and one newly hideous blown up Fluffy stuffed into the center. It’s my natural born genius!” Laughed Beevil evilly.

At that moment, Fleet the town mail-bunny happened to be racing by with the morning letters. Now, it’s a good thing Fleet is so fast, because he took one look at what Beevil was up to and recognized he’d better hightail it out of there! In fact, Fleet ran so quickly he only stopped when Sergeant Hollow waved his fragile white chocolate bunny arms for him to stop, before they both ended up as shattered bunnies.

“Whoa. Slow down there Fleet. What’s got you so hare panicked?

“It’s Beevil. I think they’ve got Fluffy! I think they’ve killed Fluffy!” gasped Fleet as he stumbled over his words.

“Dang rabbit!” said Sergeant Hollow. “Who’s going to be our marshmallow-ball star if Fluffy’s dead?”

“You’re worried about marshmallow-ball at a time like this?!” exclaimed Fleet. “Fluffy’s dead!”

“Oh right, that was pretty insensitive of me. We better gather the Peep Platoon and find Fluffy before the humans get to him.” Said Sergeant Hollow.

Meanwhile, Beevil was tying up Fluffy’s death platform. He needed to get Fluffy into position close to where the sugar addicted human child liked to play. Without warning, D. Bunny and Boyd began arguing about a noise coming over the hill.

“Quiet you morons!” said Beevil. “It’s time to dispose of the evidence. We must drag this monstrosity into place. Boyd, get the stretcher.”

“Uh, um Boss? Mr. Evil Sir? Shouldn’t we get out of here before that Peep Platoon across the field catches us? It looks like they’re pretty mad and there sure is a lot of them.” Stammered Boyd.

“What? Those brainless dweebs will never find…. Eeeek, Why didn’t you tell me they were coming? Run! Every handsome Peep for himself!” yelled Beevil. And Beevil and his two goons ran for their sugary lives.”

“Get them!” Shouted Sergeant Hollow. But the Peep Platoon became confused and ran the wrong way, allowing Beevil to escape.

The chocolate bunnies had all but forgotten Beevil as they hopped forward in shocked silence to get a good look at Fluffy. “He sure was a good marshmallow-ball player. Too bad he was such a jerk.” Said Flower sadly. “I suppose we should give him a proper burial out at Three Crosses.”

And so the Peeps and chocolate bunnies raised enough money to give Fluffy a nice burial. Although many thought he really did deserved to be eaten, and after a time life returned mostly to normal. Though Sergeant Hollow’s still looking for a marshmallow-ball star replacement.

As for Beevil, he’s lying low evilly dreaming up his next torture device recipe.

Beevil’s Torture Device 2
1 chocolate graham cracker death platform
1 Snickers Egg
1 Mean Peep Bunny named Fluffy

Break the death platform in half. Place it on a microwave plate. Put the Snickers Egg on the graham cracker and top with one defiant Peep Bunny.

Blow said peep bunny up in the microwave until you are happy. Laugh evilly. Top with second half of death platform. Dance around on death platform. Eat.

By Laura Flowers @ The Cooking Photographer. Written for friend Mari Lindsley, who requested Beevil come back for another story.

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Champagne Kissed Whoopie Hearts with Fresh Strawberry Filling

I don’t mind baking cookies, as long as I'm not spending all day making them. So out came the cookie press for this romantic Valentine’s Day idea. It even comes with a “ahem” romantic suggestion.

The cookie press worked even better than I’d hoped for these mini whoopie pies and wow was it fast! I think each sheet took under a minute to press out. It was pure awesomeness. After a five minute bake, a short cool down, filling and a chocolate drizzle, I was still under an hour.

I can’t wait to try more "out of season" cookie press ideas. Now I just need a new motive.

This recipe was created for the California Strawberry Commission’s Romantic Valentine’s Day Contest. The deadline is Friday, so you still have time to enter . What are you waiting for? Hurry and get your stuff in! Though I’d love to win, I’d be happy if you won instead because I passed the word on.

See? I’m a good sharer. I only ask for fifty percent of your Amazon gift card. What? You aren’t a sharer too? Darn.

Champagne Kissed Whoopie Hearts
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Strawberry soda works just as well, if not better, as a substitute for strawberry sparkling wine. This recipe utilizes a cookie press to make fast, perfectly shaped hearts.

1/2 cup shortening
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 whole egg
1 egg yolk
1/4 cup strawberry flavored sparkling wine (or strawberry flavored soda)
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour

1. Place the oven rack on the center shelf and preheat to 425 degrees. Place a heart shaped disk into a cookie press. Set out three cookie sheets, keeping them away from the oven to stay cool. Do not grease pans.

2. In a stand mixer bowl, beat together shortening, sugar, salt, vanilla extract, egg and yolk.

3. In a small bowl mix together wine or soda, baking power and baking soda. Immediately pour and mix into the batter. Add the flour and beat until just combined.

4. Load the press and press dough onto baking sheets 1-inch apart. Let the cookie press set for one second each before pulling it off the sheet. With your fingers, pat down the Y-shaped dough sticking up from the cookies.

5. Bake for 4 to 6 minutes until lightly golden brown on top. Watch closely toward the end so they don’t burn. Immediately move cookies to a cooling rack.


Fresh Strawberry Filling
The key to these cake-like cookies is to let them set up for several hours in the refrigerator before serving. The filling will soften the cookies and the strawberry flavor will further develop.

1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup halved strawberries
1/3 cup marshmallow fluff
1 1/2 tablespoons strawberry flavored sparkling wine (or strawberry flavored soda)
1/8 teaspoon almond extract
Pinch of Salt
1 1/2 pounds powdered sugar

Puree the ingredients in a food processor for 1 minute stopping to scrape the bowl as needed. Pipe filling onto the back sides of half the cookies and top with a matching cookie. Dust cookies in powdered sugar or drizzle with melted chocolate if desired.

To melt chocolate: Place 1/2 cup of your favorite chocolate in a bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth. Place a small round tip into a piping bag and fill with warmed chocolate or drizzle with a spoon over cookies.

Makes about 48 mini whoopie pies

Note: If your dough won’t stick to your cookie sheets you can freeze the sheets for a few minutes and try again.

Recipes and photographs by Laura Flowers.

Elves’ Favorite Dessert. Run Away!

Glancing through recipes for a winter photo assignment I spot something quite out of the ordinary. Fluff. What the heck is fluff? Isn’t that the stuff hidden in the back corner of salad bars old ladies eat?

So I make, style and shoot this fluff stuff, all the while sniffing my nose up at it. I do not eat fluff. No one eats fluff! In a hurry, I stuff strangely pale green fluff back into the Cool Whip container and get back to work.

After several more hours of shooting I start to crave something sweet. Peering into the fridge I sigh and gingerly take out the evil fluff container. I take a spoon and dip it into said crazy evil fluff.

It was there at that very moment something magical happened.

I liked it. Really, really liked it! Unfortunately, I "liked" it so well that I ate the entire container all by myself over the next several days.

So what do you think I did after eating an entire container of yummy pistachio fluff? That’s right. I made a whole new batch just for me.

Ah fluff, I love you. Wait a second... Does this make me an old lady?

Elves’ Favorite Dessert
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1 tub Cool Whip (thawed)
1 small box pistachio pudding
1 small can crushed pineapple

Mix pineapple with it's juice and pistachio pudding powder together in a medium sized bowl. Fold in Cool Whip. Store fluff inside the Cool Whip container and chill before serving.

“Yum Food and Fun for Kids”, Winter Issue 2010. Recipe from Menu Mom Christine Steendahl. Photograph by Laura Flowers.

Pumpkin Spice Eggnog French Toast & Me

This very random day started by feeling deeply unsettled over my torn apart kitchen and cluttered beyond recognition kitchen table. When crap fills up the coveted space we're supposed to have family meals I sort of fall apart and become obsessed with other details. Like playing on Facebook all morning.

While over there, my friend Missy asked that I fill out 30 Random Things About Me and of course I had to comply. Not doing so would have me doing productive things. Like leaving the house for the first time today. Or God forbid, dishes.

Here are my answers. If you feel up to it do this yourself and please come back and let me know so I can visit!

First though, the recipe, as it's a heck of a lot shorter than my rambling.

Pumpkin Spice Eggnog French Toast
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You can make this with regular eggnog too if you can’t find the other. The only trick to this quick breakfast is butter. You must very generously butter your pan or the bread will stick like the dickens.

Sliced Bread
Pumpkin Spice Eggnog
Butter

1. Place some eggnog in a wide shallow bowl. Set bread and bowl beside the stove.

2. Heat a good dollop of butter in a skillet over medium high heat until the foam begins to subside. Soak bread on both sides and shake off the excess nog.

3. Fry bread on one side. When golden brown, lift up the slices and add a little more butter. Flip the bread over and cook until done. Repeat until happy.

4. Serve with a sprinkle of powdered sugar and maple syrup if desired.

30 Random Things About Me

1. When my kitchen table is covered in crap I feel deeply unsettled.

2. I love my dog like he’s my child and feed him accordingly, much to the dismay of his vet.

3. I love gleaning (stealing) fruit off trees that stick out in local alleys.

4. I believe in higher ethics. Meaning that picking between lesser evils will happen more often than true ethical situations and sometimes your choices will be part naughty. (See above.)

5. I am part naughty/ ornery/ rebellious at all times by choice.

6. I am afraid of hurting myself again, but refuse to stop taking risks. About twice a year I beat the holy snot out of myself in some dumb way. This will probably be how I die.

7. After visiting my mom I always run home and purge my house of clutter. Speaking of mom’s house, big houses overwhelm me. All I can think about is how much crap you can stuff into too much space and how expensive the heating bill is.

8. I’m an inclusive person and like to involve everyone and introduce all my friends to each other.

9. I am obsessed with conversion vans and badly want one. I love the idea of staying packed up and leaving town at short notice as I travel frequently.

10. I was at one time an Army soldier.

11. White walls bore me. So do white kitchen appliances.

12. I once swore to God as a professional photographer I would never shoot food. Lesson learned: Never tell God you won't do something.

13. I love to read. Love love love to read and very frequently stay up until 4am doing so.

14. I’m sad my daughter doesn’t like to read, but I’m working on her.

15. I tell my husband every single day we need to move to Austin, Texas and he ignores me each and every time. I’ve considered leaving him over this issue. Usually in the dead of winter when it’s freezing miserable cold out.

16. I’m only serious when I’m angry, which isn’t very often.

17. I think it would be fun to be a carnie traveling around the country setting up fairs and I haven’t ruled this out as a future profession.

18. I wish my parents liked me better and wanted to spend actual time with my family and I. However, I don’t waste too much time on wishful thinking and have adopted other parental figures.

19. I love my foodie friends. If you are a foodie, you are my friend.

20. If you make me laugh I’m loyal forever.

21. If I make you laugh I’ve done my duty for the day.

22. I make fun of and mimic serious and stuffy people.

23. I love my brothers and their families! They’re the best.

24. I try to use my favorite pink skull mug every morning and am sad when it’s dirty.

25. I believe in breakfast and don’t trust people who skip this favorite meal.

26. I’m proud to be University of Idaho alumni only because I get to say I’m a “Vandal”.

27. After living in the Czech Republic a few years ago I’ve come to deeply appreciate considerate, kind American males. Our men are the nicest anywhere and this is one of few places we can have true male friends.

28. I like to ride my bicycle; I like to ride my bike. Sing it with me now! It’s true though. When it’s warm outside I enjoy riding the 24 miles to Troy, Idaho and back.

29. If I’m told “no” I find a way around it even if I have to pay the consequences. Sometimes it involves things like painting the kitchen behind my color phobic spouse's back while he's at work. Or sneaking alcohol into my cooking for Jesse's alcohol adverse family.

30. My favorite thing in the world is to feed and play with my family, friends, neighbors, strangers and dog. Nothing makes me happier.

Recipe and photograph by Laura Flowers.

Pumpkin Knot Rolls

One of my favorite things about my friend Julie is her fearlessness. This applies to her cooking and baking too, and I’m always learning something new from her. Like how to make these knot style squash rolls.

Julie substituted squash from her garden for this recipe, which gave them a beautiful orange hue. You can also make them with roasted and mashed sweet potatoes if you prefer. Or canned pumpkin works too I suppose, as the recipe instructs us to do!

Pumpkin Knot Rolls
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This pretty recipe comes from the Taste of Home website.

2 packages (1.4 ounces each) active dry yeast
1 cup warm milk (110° to 115°)
1/3 cup butter, softened
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1-1/2 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1 tablespoon cold water

In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half.

Shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a knot and tuck ends under on each side.

Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30
minutes. In a small bowl, beat water and remaining egg. Brush over rolls.

Bake at 350° for 15-17 minutes or until golden brown. Remove from pans to wire racks.

24 Servings Prep: 30 min. + rising Bake: 15 min.

Recipe from Taste of Home 2010 submitted by Dianna Shimizu Issaquah, Washington. Rolls made by Julie Hopper. Picture by Laura Flowers.

Corn and Cheese Pudding with Green Chiles

This comforting side dish is a nice change from plain old corn on Thanksgiving, but also can be a tasty meal itself with a healthy salad on busy weeknights. The original recipe comes from Dishboy Scott via his mom and an early 1970s Vegetarian Epicure cookbook.

Corn and Cheese Pudding with Green Chiles
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When I think of the 1970s I wonder why anyone ever wanted to be vegetarian. Though sometimes, surprisingly tasty recipes like this one are a bright spot in a strange era of food.

2 eggs
3 tablespoons flour
1/2 cup sour cream
1 scant cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
2 cups frozen super sweet corn
3 tablespoons melted butter
3 ounces sharp cheddar cheese
4 ounce can mild diced green chiles, drained

1. Preheat oven to 350 degrees. Butter a casserole dish.

2. Beat eggs and flour to make a smooth paste. Beat in sour cream, milk, salt, pepper and sugar. Stir in corn, melted butter, cheese and chiles.

3. Pour into casserole dish and bake for 50 to 55 minutes until slightly puffy and golden brown. Let stand for 10 minutes before serving.

Recipe slightly adapted from a 1970s Vegetarian Epicure cookbook. Picture by Laura Flowers.

Deep Fry That Turkey!

I love to deep fry things. I think this goes back to my first real job. Real meaning when I wasn’t paid in peanuts for picking strawberries, or placing flyers on car windshields before the “working age” of sixteen. Slaving away at McDonald's and being paid minimum wage for the first time in my life, I was stepping up in the world!

I worshipped McDonald's back then and could eat their food for breakfast, lunch, and dinner for at least a week straight. My favorite job was working the fryolator. I loved watching the hot oil come alive into a monster of noise and bubbles when I dropped in fries, chicken nuggets, and Filet-O-Fishes.

Since that time I’ve been obsessed really. I fry everything I can, and have gone through multiple fryolators in my adulthood. Nothing though, captures my attention more than the giant turkey frying pot that my brother and sister-in-law bought me for Christmas one year. I love LOVE that thing.

Although now, after many years of singeing off my eyebrows and arm hair while lighting stoves and grills, I have a nice healthy phobia of propane and fire together. Jesse and Dishboy Scott had to help me by taking orders, lighting and un-lighting as I directed. For some reason I have no fear of skin melting hot oil, and ecstatically enjoyed, manically really, frying this turkey.

What I learned deep frying turkeys.


1. Make sure you have enough oil to cover the bird. You might need to go a bit above the fill line on your pot as I did, but never put in a bigger turkey than your frying instruction manual says it can handle.

2. Peanut oil is expensive and impossible to find in my 150 mile shopping radius. I used Kirkland Signature Creamy Liquid Shortening from Costco instead. It worked great and only cost about $20 for a vat I could nearly swim in. Well, if one would want to swim in creamy liquid shortening.

3. Heat the deep fryer 25 degrees above where you want to fry. I heated the oil to 350 so my final temperature was 325 degrees Fahrenheit.

4. Wear full battle rattle: Pants, closed toed shoes (no flip flops you college students!), long sleeve shirt, asbestos gloves, hat, protective eyewear, kevlar helmet, and flak vest. Oops those Army days are over. Skip the kevlar and flak vest. However, if you’re a female with long hair like I am, or Fabio, tie it back! There’s nothing like the smell of crispy fried human hair.

5. Make sure your bird is completely thawed and dry, inside and out. Very extremely incredibly exceptionally completely thawed and dry.

6. Turn off the fire before lowering in the bird. This will enable you to spend Christmas, New Years, and Valentine’s Day far away from the intensive care burn unit.

7. Lower the bird very extraordinarily painfully slowly into the oil, over about 1 ½ minutes. If the oil boils too furiously, pull the bird up a bit and try again slowly.

8. Then turn the gas back on. Monitor the temperature.

9. Cook birds for about 3 to 3 ½ minutes per pound until crispy and golden.

10. Turn off the fire before removing the bird. Again, holidays in the burn unit are no fun. Have a foil covered rimmed baking sheet very close, and lift the bird onto it.

11. Frying a turkey is fun, thrilling, and yummy, and now I want to do it every week. So please, take what I’ve learned and go forth terrified, but determined and excited.

Since I’m a turkey frying novice here's a bunch of links I used from expert turkey frying geniuses:

1. Chow’s “How to Fry a Turkey, 10 Steps to Satisfaction”.

2. Alton Brown’s Fried Turkey episode on YouTube.

3. Gumbo Pages has lots of excellent information. They also bring up bird injections. I just fried the darn thing plain though, but I love their article.

4. EatTurkey.com. What a cool site lol! Of course they show us how to incinerate these birdies. Plus they tell us how to gauge the amount of oil to use.

5. Wikihow has a step by step guide.

6. About.com also has step by step instructions.

7. Are you tired of these yet? Yes? Convinced? No? Let’s carry on then soldier.

8. For fun, how about How NOT to Fry a Turkey on YouTube?

I could go on and on and on as Google is a god-like resource. I think you get the picture though. Deep fry, deep fry, deep fry and deep fry that Thanksgiving turkey to golden perfection. Just take those few precautions while doing so and you’ll have a beautiful golden turkey that’s crispy on the outside and juicy and perfectly cooked on the inside.

Save that carcass for broth! Those deep fried bones are a goldmine of flavor.

And as my friend Robin from Texas says, "Don't fry your turkey on your front porch like they do in Texas!" Evidently there are a number of house fires fueled by too many Bud Lights and porch turkey frying on Thanksgiving Day. Thanks Robin, I never thought of that one!

I have got to visit Texas.

Pictures and insanity provided by Laura Flowers.