Easter is over. Has everyone climbed out of their candy coma?? I ate almost an entire bag of Starburst jelly beans. I don't know what's worse: That I ate that many jelly beans or that that's what I had for dinner.
Have I told you the story of last Easter?? I haven't?
Well, last Easter, Scott was here and the weather was sufficiently spring-like. If you count 50 degrees as springy. We do in these parts.
I think we went to church. We had some friends over for dinner. We made chicken cordon bleu, grilled some shrimp, and toasted some sugar snap peas with almonds.
We.We.We.
I miss being part of a "We". sigh...
Anyway, pity party over.
Scott also lost my car keys that day. Our electric start was attached to that key ring. Along with a house key. Poof. All gone. It's a long story and we both had a part in it, but we eventually shelled out $150 for a new electric start.
This year, I used a carrot cake box mix to make mini-cupcakes for my students. They thought it was the best thing ever, as they do with most of the treats I give them. They're nice like that.
I now have a freezer full of leftover carrot cake. This was supposed to be a milkshake. But I didn't feel like getting out the blender. I have one of those sweet tooths where nothing can EVER be too sweet for me. So this fit the bill.
Caramel Carrot Cake Sundae
makes one sundae
3 scoops vanilla ice cream or fro-yo
1/4 cup warmed caramel sauce
1 slice carrot cake, preferably frozen, cut into chunks (yep, icing and all!)
Put the ice cream and chunked cake into a bowl. Top with the warmed caramel sauce. Because I like my ice cream sundaes "extra-gooey", I put the whole thing into the microwave for 10 seconds.
It was delicious.
Sharing at:
Stuff for Success
Tuesday Talent Show
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Treats Thursday
Friday Food
Creative Thursday