Cadbury Mini Eggs

It’s the most wonderful time of the year!  And no, I’m not talking about Christmas.  I’m talking about Easter, and the arrival of one of the best Easter candies of all time – Cadbury Mini Eggs.  Now, don’t get these confused with Cadbury Cream Eggs.  It’s a whole different ballgame people.  My love of Cadbury probably started with the Cream Eggs when I was little, but over time the palette has matured, and it’s Mini Eggs all the way.

It’s gotten so obsessive that I’ve developed some type of weird psychosis I think.  For the longest time they were only available once a year (twice now if you count the Christmas version, but I don’t), so I would stockpile as many bags as people would give me and hoard them, so I could have them any time of year.  There was a problem with this scheme however.  I never ate them.  I had some subconscious fear that if I ate them, I would run out.  So better not to eat and save, then eat and have none.  Therein lies the problem. 

 

So I have happily stashed about three to five huge bags of Cadbury Mini Eggs that go uneaten the majority of the year.  Good thing candy stays good so long.  People have stopped gifting them to me, and I never buy them for myself either.  One of these days I really will run out, but I vow to happily open a bag to enjoy during this Easter season.  It’s a must!

And for all my fans out there – a Saucy Challenge Update.  I am happy to report that I didn’t just make up this Saucy Challenge and never commit.  I actually made two out of the ten sauces so far.  Go me!

First up I tried the Balsamic Cream Sauce over chicken and pasta.  I cut and caramelized onions for the first (or maybe second) time in my life, so I consider that an accomplishment.  I used balsamic vinegar, heavy cream (yum) and a chicken bullion cube…I mean, I didn’t even know that kind of thing still existed, and I have no idea what it did.  Verdict - delicious.

Onions are'a caramelizing.

Caramalized!

Adding the heavy cream and balsamic vinegar.

Chicken & Pasta with Balsamic Cream Sauce (sorry for all the yellow)

Second I tried the Cheddar Cheese Sauce.  Tasted delicious, but it never quite thickened up the way I think it was supposed to.  No matter, I ate it anyway with some Alexia’s Seasoned Waffle Fries.  When I reheat the rest, I’ll try mixing in some flour to get it a bit thicker.  Verdict - delicious but needs some fine-tuning.

Extra sharp cheddar grated and mixed with cornstarch.

The ingredients.

Adding the hot sauce and evaporated milk.

Whisking and melting the cheese

Looking cheesy!

I'll have some fries with that cheese sauce.

It's in the Sauce

Sauces make the world go ‘round, at least my world.  I pretty much use sauce to dress up everything I eat – french fries, chicken, sandwiches, pizza crusts, pasta, chips.  I think food is just better when you can dip it or mop it up in some delicious, creamy concoction.

I do have my favorites – alfredo for pasta, cheese for chips and crackers, ranch for pizza and sandwiches, but I got to thinking that there’s more to life than those three glorious sauces.  So I scoured the all-knowing Pinterest, and I found ten sauces that I simply must try.  And not just “try“ in the sense of taste and see if I like it, but “try“ as in make them, from scratch.  All in the hopes of expanding the palette and learning something new in the kitchen.

I’ve decided to call this little foray the Saucy Challenge, and I shall be undertaking it over the next few months.  As a quick little disclaimer before I unveil this saucy heaven, most of you know (and some may not) that I am not a fan of red sauces.  Don’t expect any on the list, cause it ain’t happening.

Lynda’s Saucy Challenge

Apple Cider Sauce

Balsamic Cream Sauce

Bourbon BBQ Sauce

Cheese Sauce

Chipotle-Pomegrante BBQ Sauce

Gorgonzola Cream Sauce

Hot Fudge Sauce

Jalapeno Cheese Sauce

Original Olive Garden Alfredo Sauce

Salted Caramel Sauce

So there you have it.  I tried to do a nice mix of sweet and savory, cheese-based and BBQ, dessert and appetizer.  I kind of like my list, and I can’t wait to try them all.  I’ll post updates as I cross the sauces off the list.  Until then, may you make your world a little bit better with sauce.  Happy saucing everyone!

First Blog of 2012

2012.  A New Year.  It brings new expectations and new hopes for changing for the better.  Last year I made my resolutions, and for the most part I’ve stuck with them to this day.  I haven’t regretted one single minute.  My life feels fuller, it feels more blessed, and I truly recognize how lucky I am.  Leave it to the year you turn 30 to make you re-examine yourself and your life.

This year I want to continue to participate, continue to challenge myself and continue to try and be someone other people want to be around, but those technically weren't my resolutions.

In all honestly I only made one resolution this year, and I broke it on the second day, so it doesn’t say much about the resolution or my commitment level.  Coke is just too good, and I love my mid-day treat with lunch.  I need to go back to convincing myself that water tastes just as yummy.  I have a hard time with that.

And I apologize for the lack of blogging, as I’m sure everyone has been anticipating some excellent little passions.   Stay tuned for some very passionate posts (for me at least) on sauces, being left-handed, Cadbury Mini Eggs and Kraft Macaroni and Cheese.  Who wouldn’t be passionate about those things?  I guess if you love your food dry, are right-handed, hate the Easter holiday and think orange powdered cheese gives you cancer, then you might not, but let’s not dwell on your imperfections (I kid, I kid).

To sum up, this year will be great – I can feel it in my 30-something year old bones, and I go forth with the knowledge that it will be lucky, because I had my black-eyed peas on the 1st.  Yay for 2012!