Last weekend my husband had work off so we took the kids to Disneyworld. It was a little ambitious with 5 kids, a 5 week old included, but we only live a couple of hours away and haven’t been there in years. The trip can be summed up by saying that there were many highs and a couple of lows. Fourteen hours in a theme park meant a day of euphoria peppered with moments of misery.
No one tells you that it’s a journey to even GET to the actual park. It was a 20 minute drive from our hotel to a huge parking lot, to a packed tram, to the monorail (or ferry…your choice), to two insanely long lines – one for tickets, one for a stamp. I was a little spent before I stepped foot in the park.
The greatest part about the day was experiencing Disneyworld through my kid’s eyes. Not much has changed and for them to enjoy what I remember as a kid was priceless. I did make the mistake of going on Splash Mountain with the boys at the very beginning of the day and got soaked. I spent the rest of the day with damp sticky clothes.
There were a couple of meltdowns from my overtired toddler throughout the day. At one point she had ice cream in one hand and a $30 souvenir in the other and still wasn’t happy. I was internally screaming, “How can you not be happy right now? We just gave you the world, or in this case Disneyworld!!”
Overall, I’m glad we went. I’ve already overheard the boys talking about, “Remember when we were at Disneyworld…”
The idea of this recipe came to me when I was thinking about this Peanut Butter “Cheese” Ball. I wanted a festive fall version of it so why not make a ball that tastes like pumpkin pie? It tastes just like it. The inside is a creamy pumpkin spiced mixture and the outside is coated in crushed gingersnap cookies. We liked it best with graham crackers but you could use sliced apples or gingersnaps as well.