Our Disney vacation officially ended Friday morning at 4:30 when Jensen began a day filled with vomit. We suspect food poisoning, and we’ll just stick with that because anything contagious is simply out of the question.
Because remember, the 3 weeks prior to our vacation were spent in seclusion with sick children.
And frankly, I’m all done with that.
It is difficult for me to think about food at this moment, but yet I press on. Because of this:
(Photo taken with Fiddledaddy’s camera, as mine is still vacationing at the bottom of the Disney World Lake)
I have 3 LARGE Hershey’s Milk Chocolate Bars burning a hole in my fridge. I bought 2 for the pending campfire smores, and my girlfriend Lisa and her family brought 2 more since they were joining us.
None of the children wanted anything to do with marshmallows that had been set ablaze, so Lisa and I were pretty much the only folks in our party that ate the smores. And then I let Lisa talk me into keeping custody of the remainder of the chocolate bars, just in case there should occur a hormonal meltdown. While on vacation.
And really, I hesitate to call that a vacation. Enjoyable as it was (save for the vomit), I’ve never been more exhausted.
What am I going to do with these remaining 3 large bars of chocolate? I was hoping you all might have some wonderful ideas. And I also went online and found the following recipe, which I will be trying in the next week.
Hershey’s Milk Chocolate Cake
- 1 Hershey’s Milk Chocolate Bar, (8 oz.), broken into pieces
- 1/4 cup butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups unsifted all-purpose flour
- 2 cups packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 Eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
Combine chocolate bar, butter and boiling water in medium mixing bowl; stir until chocolate is melted. Combine flour, brown sugar, baking soda and salt in large mixer bowl; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour into greased and floured 13×9 inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake tester comes out clean. Cool completely; frost as desired. 10 – 12 servings.
What caught my attention about this recipe, was that it came from The Possum Kingdom Lake Cookbook. Possum Kingdom Lake is very close to where my mom grew up in Texas. And I have it on very good authority that she got into a great deal of trouble at Possum Kingdom Lake.
Anyhoo, if y’all have any other ideas for my Hershey’s Milk Chocolate bars, let me know.
And by happy coincidence, my Hershey’s Kisses Review is over at Fiddledeedee Reviews. AND you could win a $100 Visa Gift Card. (You have until December 31st.)
I’ll put up Mr. Linky if you have a recipe you’d like to share for Saturday Stirrings. Remember to link to your specific post, and then link up back here.
Since next Friday is Christmas (oh dear Lord in heaven, I am so not ready), I’m going to take the whole weekend off, and Saturday Stirrings will resume after the first of the year.
Have a great weekend!