How you doin’? Spring has sprung, and with it comes the sweet, marshmallow goodness of Peeps. These iconic Easter treats have been delighting children and adults for decades with their colorful, sugary exterior and fluffy interior.
 
But what if I told you that Peeps aren't just for kids? That's right, these little marshmallow chicks and bunnies can be the star ingredient in some seriously delicious Easter cocktails.
 
Now, before you turn up your nose at the idea of mixing Peeps with alcohol, hear me out. Peeps add a fun, playful element to drinks that can take your Easter Happy Hour to the next level. Plus, with so many different colors and flavors available, the possibilities for Peep cocktails are endless.
 
Whether you're hosting an Easter brunch or just looking for a fun new cocktail to try, I've got you covered. In this post, I'll be sharing one of my best Peep cocktail recipes. So, grab your mixing glass and get ready to stir up a sweet and boozy Peep-inspired cocktail.
 
Just be sure to keep these festive drinks away from the kiddos… you don’t want any unintended consequences!
 
Prep time:  5 minutes
Yield:  2 servings
 
Ingredients 
1 ounce Pink Peeps simple syrup (see recipe below)
1 ounce banana liqueur
1 ounce coconut rum
1 mini bottle champagne or other bubbly of your choice
Yellow Bunny Peeps for Garnish
 
Instructions

1. Add the Peeps simple syrup, banana liqueur and coconut rum to a mixing glass.
2. Fill with ice and stir for 20 seconds.
3. Strain into 2 chilled champagne flutes.
4. Top with Champagne or sparkling bubbles
5. Garnish with Yellow Bunny Peeps

Peeps Simple Syrup
Ingredients 
1/2 cup water
1 cup granulated sugar
10 pink Peeps
6 large marshmallows
2 drops red food coloring

Directions

1. Add all ingredients to a saucepan on low heat.
2. Keep on low until everything dissolves and turns into a simple syrup.
3. Strain into a clean glass jar.
4. Chill.
5. Store in a refrigerator up to 2 weeks.

ChefSecret:  Use any color Peep to make a simple syrup for other drinks.

Quip of the Day:  Q. Why didn’t the Peep cross the road?  A. Because it was a little chicken.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#EasterBunnyPeepTini #Peeps #PeepsSimpleSyrup #Champagne #HappyEaster #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Today we’ve got a bonus cocktail for Easter because Easter is more than a box of marshmallow Peeps! Make room for eggs, including chocolate eggs.
 
For the faithful, Easter is the celebration of Jesus’ resurrection and the hope of salvation. Secular celebrations are more focused on springtime, seasonal renewal and eggs… lots of eggs (and bunnies and Peeps)! The oldest tradition, which continues to be used in Central and Eastern Europe, is to dye and paint chicken eggs.
 
This custom of the Easter egg, according to many sources, can be traced to early Christians of Mesopotamia, and from there it spread into Eastern Europe and Siberia through the Orthodox Churches, and later into Europe through the Catholic and Protestant Churches. The widespread usage of Easter eggs, according to mediaevalist scholars, is due to the prohibition of eggs during Lenten season after which, on Easter, they are blessed for the occasion.
 
A contemporary custom in America is to substitute chocolate eggs wrapped in colored foil, hand-carved wooden eggs, or plastic eggs filled with both hard and chocolate confections.

At Choclatique, our award-winning chocolate company, we created a delicious twist on traditional Easter candy with both eggs and Peeps--Chicks—featuring a delicate, hand-decorated chocolate egg cracked in the middle with a tiny chick emerging from within.
 
This just goes to show you there is still plenty of room for creativity just like the following Easter Egg Cream Cocktail. This cocktail is not related to a New York Egg Cream.
 
Prep time: 8 minutes
Yield:  1 cocktail
 
Ingredients
1-1⁄2 ounces Absolut Vanilla Vodka
1⁄2 ounce Licor 43 coffee liqueur
1⁄2 ounce crème de cacao
1⁄2 ounce Bristol Cream liqueur
1⁄2 ounce half-and-half
 
For the glass garnish
2 tablespoons dark chocolate chips or 2 squares of dark chocolate
1 teaspoon shaved dark chocolate
1 Cadbury Creme Egg cut in half
1 metal cocktail skewer
 
Directions

1. Pre-chill a Coupe glass in the freezer.
2. Using a microwave, melt some dark chocolate chips or squares in a saucer and then dip the rim of the chilled Coupe glass into the melted chocolate.
3. Prepare the garnish of grated chocolate and skewered Cadbury egg.
4. Spear the egg with a metal cocktail stick that has been heated in hot water.
5. Add the cocktail ingredients to a cocktail shaker with ice.
6. Shake it like you mean it.
7. Strain the cocktail into the chilled and chocolate-rimmed glass.
8. Garnish with chocolate grated over cocktail and skewered Creme Egg.

ChefSecret: It's easier to cut the chocolate egg when straight from the refrigerator.

Quip of the Day:  Therapist: “What's been up lately?” Chocolate bunny: “I don't know, Doc, I just feel so hollow inside.”
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #EasterEggCreamCocktail #Vodka #AbsolutVodka #VanillaVodka #Licor42 #CremeDeCacao #BristolCream #HappyEaster #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s holiday time and people all over the U.S. are preparing for Easter dinner. What is it going to be this year?... turkey, roast beef or a Spiral-Cut Ham? Personally, I’m a big fan of Honey Baked Hams (they are not a sponsor of this blog). I’ve never had a clunker from this company, but honestly, it’s not that complicated to make your own… and undoubtedly less expensive.
 
If you’re wondering how to cook a spiral ham—read along—here’s everything you need to know! 
 
Cooking a copycat Honey Baked Spiral Ham is so easy that it practically cooks itself. Everyone will love your efforts for this popular Easter dinner served up with whipped or scalloped potatoes and green beans. Spiral-Cut hams come fully cooked, all you have to do is heat and serve. What could be easier?
 
Spiral-Cut Hams are typically between 8 and 11 pounds and, as I said, are fully cooked (make sure your package says pre-cooked). This means when cooking ham, heat it all the way through. The best way to do this is to cook it at a moderate temperature so the outside doesn’t dry out before the inside is heated through.
 
To cook a spiral ham without it drying out make sure you use a meat thermometer to reach 140° F and do not overcook it. I usually remove it around 135°F and keep an eye on the thermometer to ensure it reaches 140°F. It will continue to cook for a bit after you remove it from the oven.
 
Depending on the size allow 12-15 minutes per pound at 325° F. I have cooked Spiral-Cut Hams both with and without covering it with foil. Uncovered will give a slightly crisper exterior and need a longer cooking time. Cooking covered will be shorter cooking time with an undeveloped crisp exterior. My preferred way to cook is to keep it covered with foil and then remove the foil once the glaze is added for the last 20 minutes or so. If your ham is done early, remove it from the oven and let it cool a little, so it doesn’t keep cooking beyond the desired temperature. Once slightly cooled, cover with foil and don’t carve until ready to serve.
 
By the way, no two hams are shaped the same and the shape of your ham can affect cooking time. A larger rounder ham may need a little extra cooking time compared to a flatter shaped ham.
 
If you’re glazing your ham, it should be added at the end, so it doesn’t burn. I don’t use the glaze that comes with my ham; I opt for an easy homemade glaze. See ChefSecret below. Simply brush it on during the last 20 minutes. I sometimes turn the oven up or give it a broil for a couple of minutes to make the glaze good and sticky.
 
Spiral hams are made by one continuous cut from one end to the other and come apart very easily whether they are served warm or cold.
 
A typical serving is about 6 ounces per person, so an 8-pound ham will yield about 20 servings. But who can eat just one slice?
 
This easy baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness. I serve this baked ham for special occasions (like Easter and Christmas) but it’s simple enough to make any time of year!
 
ChefSecret:  Brown Sugar-Honey Glaze for Spiral-Cut Ham
 
Baking a ham is not hard, you just need to watch the temperature to make sure it heats through without over cooking. Adding a brown sugar glaze to baked ham takes it to the next level without being overly sweet.
 
Prep time:  15 minutes
Cook time:  2-1/2 to 3-1/2 hours – check your thermometer
Yield:  20 servings

Ingredients
8 to 10-pound bone-in smoked ham (with water added)
1-1/2 cups packed light brown sugar
1/2 cup clover honey
 
Directions

1. Adjust the oven racks to accommodate a large roasting pan.
2. Fit the pan with a shallow roasting rack.
3. Preheat the oven to 325° F.
4. Unwrap the ham and rinse it under cold water.
5. Place it on the rack in the roasting pan.
6. Cover with foil and bake 1 hour 40 minutes.
7. Combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth, and the sugar has dissolved.
8. Pour the brown sugar glaze over the ham and continue roasting 1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.)
9. Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)… it should register 140° F.
10. Let the ham stand 15 minutes before slicing to allow the juices to set.

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ChefSecret:  You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.

Quip of the Day:  One Easter, a father was teaching his son to drive when out of nowhere a rabbit jumped on the road. Slamming on the brakes, the son said, "I nearly ruined Easter. I almost ran over the Easter Bunny." His father replied, "It's okay son—you missed it by a hare."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #EasterDinner #HoneyBakedHam #SpiralHam #EasterSundayDinner #Dinner #HolidayDinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I love coconut. My two favorite candy bars are Mounds and Almond Joy (basically a Mounds bar with several almonds on top).
 
When I was a kid, I discovered Manischewitz Coconut Macaroons that came sealed in a canister. They could stay fresh forever left in the can. I learned this was a macaroon usually served for Passover every year around March and April because it was baked without leavening in compliance with Jewish dietary laws for the holiday. This year, Passover begins at sundown on April 12th.
 
Coconut macaroons (along with Almond Macaroons) are a quintessential Passover dessert, but they really can be enjoyed by anyone, any time of the year. They also happen to be very, very easy and quick to make on your own. There’s no need for store-bought when it only takes half hour from start to enjoying some freshly baked, homemade macaroons.
 
Not only are Coconut Macaroons easy to make, they’re naturally free of many allergens. Being gluten-free, grain-free, dairy-free and tree nut-free, nearly everyone can enjoy them. Coconut used to be classified as a tree nut prior to 2025, but FDA no longer considers coconut a major food allergen.
 
The ingredient list for macaroons is a short one—you only need sweetened coconut, granulated sugar and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required.
 
It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
 
Prep time:  15 minutes
Bake time:  20 to 22 minutes
Yield: 24 coconut macaroons
 
Ingredients 
4 large egg whites
1/2 cup granulated sugar
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 (14-ounce) bag sweetened shredded coconut (which is about 5 1/3 cups)
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line a large baking sheet with parchment paper.
3. In the bowl of a stand mixer beat the egg whites and sugar at medium speed until they are white and glossy, 3 to 5 minutes. It should be the consistency of thick paste.
4. Add the vanilla extract, salt and shredded coconut and stir just until evenly combined.
5. Use a medium (1-1/2 tablespoon) scoop to portion the macaroons onto the lined baking sheet at least 1/2 an inch apart. There’s no need to be delicate with it. The more densely packed your macaroons are, the less likely they are to fall apart when you transfer them off the baking sheet.
6. Bake, rotating the baking sheet halfway through cooking, until light golden brown on top and around the edges, 20 to 22 minutes.
7. Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
8. Store the macaroons in a tightly lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.

Note:  If refrigerated or frozen, allow the macaroons to come up to room temperature before serving.

ChefSecret:  If you must have chocolate in your desserts (I know many people who fall into this  category, including me), either add 1/4 cup mini chocolate chips or 2 tablespoons cocoa powder to the dough or get fancy with it and dip the bottoms of the macaroons in 10 ounces of melted chocolate chips.

Quip of the Day:  What’s a macaroon’s favorite genre of music? Anything but meringue-ue!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cookies #Coconut #PassoverCoconutMacaroon #Passover #Macaroon #Manischewitz #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025