Raising the Hershey’s Bar

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

Directions:
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.

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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!

December 18, 2009

9 Responses to Raising the Hershey’s Bar

  • You could eat the chocolate bars, you know all by themselves….one little piece at a time. 😀

  • I may have a box of dark chocolate covered caramels with sea salt in a cupboard here. Don’t ask my how they got there….

  • In my quest to find a recipe for no bake chocolate cookies, I discovered one that used chocolate chips instead of cocoa powder. I used a chocolate bar in place of the chips and it worked great! Might be worth a try 🙂 And is a lot faster to make than a cake, providing almost instantaneous chocolate satisfaction. I shared the recipe here: http://kimfromthesouth.blogspot.com/2009/10/score-success-with-no-bakes-at-last.html

  • My mother made this cake for the Groom’s Cake at my wedding – it’s really sweet, but so yummy…

    Swiss Hershey Chocolate Cake

    1 pkg. Swiss chocolate cake mix
    1 pkg. instant vanilla pudding
    3 eggs
    ¾ cup oil
    1 ½ cup milk

    Icing:

    8 oz. cream cheese, softened
    1 cup powdered sugar
    ½ cup white sugar
    12 oz. carton Cool Whip
    ½ cup pecans, chopped
    2 Hershey bars, chopped

    Mix the cake mix, pudding, eggs, oil and milk together. Pour into three 9-inch cake pans that have been greased and floured. Bake at 350 degrees for 25 minutes.

    For the icing, mix cream cheese and granulated sugar until smooth. Blend in powdered sugar. Add Cool Whip, pecans and Hershey bars. Mix this in a mixer. Refrigerate cake after icing.

  • I think you should send them to me. I could eat them for you. I mean I’d consider it a sacrifice, yes a sacrifice I’d be willing to make for you and your buns. I’m only thinking of you, you know. I mean if you ate them or made anything with them, you’d have to add a gazillion hours to the ellipitical and I’d hate for that to happen.

    (okay great. Now I have to go buy some hershey’s and I don’t even like hersheys.)

  • You could also make your normal pancake recipe, grind the chocolate and coffee beans very fine. Add to pancake batter and voila! You have Mocha pancakes.

  • Oreo Truffles
    1 (8oz) brick cream cheese
    1 package oreos (regular or mint ONLY)
    the chocolate bars

    Crush the cookies. Soften the cream cheese and mix with cookies. scoop out small balls. Place on foil/wax paper covered cookie sheet and freeze until hard. Melt the chocolate and dip the balls in. Let harden. Try not to eat them all. If you are feeling creative take a bit of white chocolate (or nuts, or coconut, or sprinkles) and drizzle on before milk chocolate hardens.

  • The first thing I thought of was to break off a piece, roll it up in crescent roll dough and bake it. I make them with chocolate chips and I’m sure the hershey bar would work as well. They are amazingly good and so easy. You can also use any mini,” fun-size” candy bar.

    I saw that someone had recommended oreo truffles and those are great as well. I would recommend using a food processor (or vitamix!) to crush the oreos. I’ve tried doing it by hand and they mix with the cream cheese and look so much better when I use the food processor.

    Happy Chocolate Christmas!

  • Interesting…from reading your past several posts it seems that our menstrual cycles are in sync and also our kids being sick syncs fairly closely. Does that MEAN anything?!? Because it would be nice to find meaning in some of this craziness (: Sorry, no chocolate recipes. I hope to start baking when the household is healthy!