What’s one to do with all that leftover candy from Halloween trick or treating? Turn them into a delicious treat with this non-serious baking trick suggested over at Serious Eats. Dump all the extra candy you couldn’t finish into a pie and let it all melt together (recipe here). Feel free to then submit a photo of your final Frcandyenstein entry to the popular website This Is Why You’re Fat, a home devoted to gastro-explosive creations.

On display through the end of this month at the Bunker Hill Community College’s art gallery is a group show “Eat the Art.” As the theme implies the artwork on display is (deliciously) food inspired. If you don’t know what to do with all those extra jelly beans leftover from trick or treating, try building a flower out of them!

Artist and New York Times contributor Kevin Van Aelst finds a way to put all that Halloween candy swag to good educational and artsy use. Not that shoveling as many Raisinets as you can into your mouth (37) isn’t educational per se, but Van Aelt’s gummy bear periodic table and gummy worm chromosomes are a bit more visually appealing to look at. Check out his website for more of his fantastic and clever work.

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Marshmallow Peeps are like a pair of of Crocs sandals; you either love ‘em or hate ‘em. I belong to the latter group. Nothing against Peeps on a personal level, but I just prefer my Easter candy to be in the shape of a chocolate creme-filled egg (no, this is not a “viral” post sponsored by Cadbury, despite their past brilliant viral ads. That said, Mr. Cadbury: If you want to send me a case of your incredible chocolate eggs, I will not complain).

Anyway, in honor of the upcoming holiday, this website called 100 Ways to Kill a Peep provides a macabre creative outlet for people who possess a certain distaste for the yellow Peeps, such as the one here who clearly OD’d on Smarties, another Easter candy favorite.

Rest in Peeps. Pun!

[Via]

Making chocolate isn’t easy. It takes a lot of work to make a little cocoa nib good enough to use, especially if your standards are as high as Rick and Michael Mast’s, the chocolate artisans behind Brooklyn-based operation Mast Brothers Chocolate. Brooklyn has seen a steady rise in the number of purveyors of farm-to-table goods, whether it’s meat, pickles, coffee or cheese, and the brothers Mast currently hold the title as the only bean to bar chocolate makers in New York City.

Rick Mast has worked under the veteran artist of all things sweet, Jacques Torres, who, like the Mast Brothers, never does things the easy way, just the right way. The cocoa they use is sourced from small farms in Madagascar, Venezuela, and Ecuador, and they do everything, the two of them, by hand, right down to affixing the Scotch tape on the fine, Florentine papers they use to wrap their chocolate. Having their own hand in the process is all part of a larger, community effort to produce quality, conscientiously made goods.

But aside from their ingredients and a whole lotta love, just what does separate their chocolate from the rest of the pack? Find out at one their chocolate-making classes, which are set to begin in early May at their factory in Brooklyn.