farewell, spring break

so today is the last day of spring break, and what do i get? a frickin' blizzard that started at 5am today and is going to continue until at least 10pm. seriously. it's march 21st and i already have over a foot of snow in my yard. LAME. i had totally allowed myself to go to the place in my mind where we were done with snow for the year, and then this happened. i want to just close all the blinds, pretend it's not there, and wait for it to melt.

in other disappointments, i just ruined one of my favorite desserts of all time and i'm not (too) ashamed to admit that i almost cried about it. i have been craving this dessert for a really long time, and i keep not making it because i'm afraid i'll eat the whole pan, but the other night i was about to go crazy for it so i decided i would make them "soon." after being bummed about the million-inch blizzard this afternoon, i decided that soon would be today. unfortunately, when i was about 90% done with the project, i decided to change it up a little bit based on what some people on VRF say they do with my recipe, because i thought, "eh, what the heck?" ...now, truth be told, i've always liked it the way i make it, which i guess is why i always make it that way (ha), but i thought, well, if they found a way to improve on it a little, why not give it a shot? so i added a tiny bit of vanilla and soymilk to the chocolate chips i was melting, and within 30 seconds my lovely beautiful melty chocolate had turned into a chocolate sponge. i am not happy. i didn't have any other chocolate chips so i couldn't just scrap the sponge and start fresh, so i had to make do with the sponge. the peanut butter cup bar thingies are basically ruined, and i am soooo bummed. stupid spring break.

Comments

[gladcow]

oh hon! just add a bit more soymilk next time, it will smooth out no problem. basically, the fat in the chocolate chips doesn't like to play nice with the water in the smilk. it just takes a bit more smilk to make it work out. *HUGS*

[girl least likely to]

thanks gladcow, you're the best. the good news is, even though the top layer looks redonk, it still tastes fabulous. whew!