Hershey Travel Blog :: Insider Tips, Activities & Attractions

Recipe of the Week – Rhubarb Sour Cream Pie

Rhubarb Sour Cream Pie

Recipe of the Week – Rhubarb Sour Cream Pie

The photo says it all – Only one piece left of this wonderful pie and it was gone as soon as the photo was taken. If you like rhubarb, you will love this amazing pie. If you have never tried it there is no better introduction. A fabulous sweet tart flavor!

And if you have a little garden throw in some rhubarb plants – perennial and no care at all. They grow like mad but are not invasive.

You’ll be surprised at how many things you can make with it—next week’s recipe is rhubarb muffins.


1 (9inch) unbaked pie crust

4 cups chopped fresh rhubarb

1 egg

1 ½ cups sugar

1 cup sour cream

1/3 cup flour


½ cup flour

½  brown sugar

¼ cup butter. melted

Preheat the oven to 450 degrees F (220 degrees C).

Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

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Recipe of the Week – Breakfast Blossoms


Breakfast Blossoms recipe

We probably get more requests for this recipe than any other. They look amazing and taste wonderful – and it’s fun and very easy to make.

You may have everything you need on hand:



Deli Ham

Cream Cheese

Italian seasoning

Parmesan cheese


Preheat Oven to 375. Generously spray two muffin tins for each person to be served. Line with thin slice deli ham (boiled ham) – one slice per tin, fold to fit. It should stick out a little to create a petal effect. Place a generous tablespoon of cream cheese in each tin, top with a pinch of Italian seasoning. Break one egg into each tin being careful not to break yolks. Sprinkle with parmesan cheese. Bake approximately 15 minutes until egg is set. We like the about the consistency of a poached egg. Sprinkle with paprika.

Carefully remove from tins and place on a bed of hot hash browned potatoes. Notes: Cooking times may vary depending upon your oven. I also loosely cover the tins with foil while baking to prevent edges of ham from burning. If they should get too dark for you just trim the edges with cooking shears.

PS: If you have our cookbook , the recipe is on page 92.

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Best of Hershey – The Hershey Story

Hershey Story

Rain or Shine, Hot or Cold there’s always something to do in Hershey. If the weather changes your plans, the Hershey Story is one of our favorite alternatives… but don’t wait for bad weather to enjoy this amazing place.

This beautiful state of the art facility tells Milton Hershey’s inspiring journey from adversity to success using lots of interactive exhibits and hands on activities for all ages. The five permanent exhibits each tell a pivotal chapter in Mr. Hershey’s life:

Failures to Fortunes

Learn how Milton Hershey’s impoverished childhood, apprenticeships, early business failures led to his ultimate successes.Hershey Chocolate Lab
Sweet Innovations

You’ll discover how Hershey inspired creativity in his employees as he introduced the first milk chocolate mass production techniques.
Power of Promotion

What fun to see some old fashioned marketing strategies that worked to make Hershey the #1Chocolate manufacturer in the USA

Hershey Builds Hershey

Explore the town of Hershey, the Sweetest Pace on Earth, which by 1915, boasted the largest chocolate factory in the world, and grew to the lovely town it is today including numerous educational, cultural and recreational opportunities.Hershey Chocolate Lab


From the amazing Milton Hershey School to a world class medical center and so much more,  these  exhibits celebrate over 100 years of Milton Hershey’s legacy.

But wait there’s even more fun…

Kids of all ages can become Milton Hershey’s apprentice and receive a special booklet that will help them discover the Chocolate King’s secrets to success. Answer questions and solve puzzles throughout the Museum, your hard work will be rewarded along the way, culminating with a commemorative coin and your own personalized newspaper page

And no visit to Hershey is complete without a 45-minute, hands-on class in the Chocolate Lab!Hershey Museum

Inspired by Milton Hershey’s own candy-making apprenticeship and his flair for experimentation, the Chocolate Lab explores the unique qualities of chocolate through playful, hands-on experiences. You’ll discover all the places cocoa beans are grown and how they are harvested and processed. The best part is you get to make your own delicious take-home treat!

For a complete list of museum activities to enjoy on your next visit our Hershey bed and breakfast, plus lots more information on Hershey, be sure to visit the Hershey Story web site http://www.hersheystory.org.

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Recipe of the week – Five Spice Carrot Cake

carrot cake cupcakes

This week we are mixing things up and featuring a guest blogger’s recipe! My friend Kelly, who also writes a great recipe blog, just shared this terrific recipe with us that puts a fresh twist on the timeless carrot cake. Baked as cupcakes, they make a wonderful spring treat!

  • 1 1/2 cups all-purpose flour (or gluten free)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons Chinese Five Spice
  • 1/2 cup vegetable oil
  • 1/4 cup crushed pineapple, drained
  • 3 large eggs
  • 1 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
  •  1 (8 oz.) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tsp. vanilla extract
  • 2 tsp. ground Chinese ginger
  • 3 cups powdered sugar
  • Crystallized ginger as garnish

Preheat the oven to 350 degrees F.  and line a 12 cup muffin pan with paper cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Chinese Five Spice.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.

Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.

Frosting: In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

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Recipe of the week – Hummingbird Nests

Easter Desserts - Hummingbird Nests

The birds are back and chirping all over the farm. It made us go hunting for this old recipe. It maybe our shortest recipe yet but it’s so much fun to make with kids… and it’s just in time for Easter

What you’ll need

  • 1 cup milk chocolate chips
  • 1 cup shredded coconut
  • Jelly bean eggs

How to make them

  1. Melt the chocolate chips, following the directions on the bag. When the chocolate is smooth, stir in the coconut, then drop the mixture by the heaping tablespoon onto waxed-paper-lined cookie sheets.
  2. While the nests are still warm, use your thumbs to poke an impression into the middle of each. Cool them, then fill with jelly bean eggs. Makes about 1 dozen


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Recipe of the Week – Banana Praline Muffins

Banana Nut MuffinsThese moist muffins are a hit with guests every time we serve them. In response to many requests, here is the recipe (from page 40 of the inn’s cookbook)


  • 3 Tbl. dark brown sugar
  • 1 Tbl sour cream
  •  ½ cup broken walnuts or pecans
  • 3 ripe bananas
  • 1 egg
  • ½ cup sugar
  • ¼ cup oil
  • 1 ¼ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt .
  • more nuts

Preheat oven to 400. In a small bowl, mix together, brown sugar and sour cream. Stir in nuts and set aside. In a large bowl mash bananas, add egg, sugar and oil mix well. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to banana mixture and stir just until moistened (I usually add a handful of nuts to batter at this point.)

Spoon in to greased muffin tins (I use paper liners) and top with a spoonful of reserved nut mixture. Bake for 15 minutes or until golden brown.

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Best of Hershey – Gluten Free

Eating Gluten Free can sometimes be a challenge… but not at The Inn at Westwynd Farm or in Hershey. Just let us know your food restrictions or preferences ahead of time and we will have delicious treats waiting for you when you arrive, and some great breakfast dishes too. Gluten free, egg free, dairy intolerant, vegetarian or vegan (and more) we are delighted to prepare foods that you will really enjoy. Our honey cranberry muffins are a particular favorite of our gluten free guests. Forgot to tell us —no worries we keep our pantry stocked with foods to accommodate most special diets.

Gluten Free menu options

And dinner can be quite special, too. Almost every restaurant in Hershey has some wonderful vegetarian options and we keep menus for most on hand.

Piazzo Sorrento One of our particular favorites for Gluten Free guests is Piazzo Sorrento. This small family owned restaurant bases their menu on Old World Italian recipes that have passed down through several generations. They are truly authentic and oh so delicious. Their signature Bolognese sauce is outstanding.  We have found everything to be very fresh and flavorful. They have a rule of not serving anything that has been frozen. The breads, sauce, meatballs and most of the pasta are made in house.

And here’s the best part for those of you with Gluten intolerance – they are widely known for their extensive Gluten Free menu including fabulous pastas and desserts.

Folks drive from all over Central Pennsylvania to savor food carefully prepared with their allergy in mind. For Westwynd guests, it’s just a short 10 minute drive.

Imagine a gluten free menu with salmon and penne pasta or spinach and cheese ravioli. … And then there’s dessert including gluten free Tiramisu.

Inn at Westwynd Farm

Every entrée comes with a house salad or cup of soup (the pasta fagiola is exceptional) and superb bread with olive oil or butter

In our experience the service has always been excellent: friendly, attentive and very knowledgeable. Each time, we’ve been there the manager has stopped by the table to chat and make sure we were enjoying our meal. Prices are reasonable, but we recommend reservations even on week nights, especially as we move into the warmer months.

Don’t let a food allergy stop you from visiting the Sweetest Place on Earth. (It can even be sugar free.)


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Best of Hershey — The Hershey Theatre

Hershey Theatre

Best of Hershey – The Hershey Theatre

The Hershey Theatre is close to the top of our list of favorite things to do in Hershey.

Completed in 1933, this jewel of a performance space has the opulent feel of a beautiful early 20th century theatre. Although it seats over 1,900, it feels quite intimate and we don’t think there is bad seat in the house. It’s worth seeing a show there just to experience the ambiance of the theatre itself.


However, the array of theatre offerings is truly amazing….from full Broadway productions to the most popular solo performers. We have season subscriptions to the Broadway series and just this year we have seen Ghost, War Horse, and Sister Act and they have been wonderful. We’re looking forward to Flashdance in April. But that’s only a portion of the theatre offerings. In the past 12 months it has also presented Tony Bennett, Straight No Chaser, and the Blue Men to name just a few. The theatre is also a popular venue for local Cultural Activities such as the Hershey Symphony, Central Pennsylvania Ballet, and the Hershey Community Chorus.

When you plan your getaway to Hershey, we always encourage Westwynd Guests to take a look at the theatre schedule. A show can add so much to your Hershey experience.


The upcoming Calendar http://www.hersheytheatre.com/performances_events/index.php   includes:

The Piano Guys – March 25th

Theresa Caputo – April 5th

The Hershey Symphony — April 11th                                                                                        

Melissa Etheridge — April 22nd

Flashdance – April 29th Through May 4th

Morrissey —  June 19th

Rain, a Tribute to the Beatles – June 21st

Hershey Gospel Festival – Sept 5th -7th
Hershey Theatre

And there are new things added all the time. Both the theatre and The Inn at Westwynd Farm frequently sell out well in advance. If there is something you really want to see, book a room with us as soon as you get your tickets!

Hershey Theatre



And here’s a special plus for theatre buffs or any who are curious about how things work. You can experience a very special tour that takes you behind the scenes of what has been called “The Most Impressive Theatre in Pennsylvania.”  From balcony to basement, the Hershey Theatre has undergone a three-year, three-million dollar dazzling restoration – bringing back the opulence of opening night. You’ll learn the details of this historic project and the inside story workings of “Milton Hershey’s Entertainment Showplace.”

For more information, call (717) 533-6299

Fridays: 11 AM Year Round (No tours on Christmas and New Year’s Day)
Sundays: 1 PM (Memorial Day weekend through Labor Day)

Adult: $8.00
Youth (ages 3 -12): $6.00

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Recipe of the Week :: Beer Bacon Soup

Recipe of the Week

 Recipe of the Week  – Bacon Beer Cheese Soup with Chicken

It’s been so cold here that all I want is soup for supper. It seems to be the one thing that warms me through and through. Here’s a different, but easy, recipe that men love. It’s a great first course or  add salad and good biscuits for quick supper.

6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce

Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces.

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons.  Enjoy!   serves 6-8 

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Recipe of the Week – Sacher Torte

Sacher Torte

Recipe of the Week – Sacher Torte

This recipe is a quite special treat, worth every bit of the work. We are just back from an amazing trip to Austria with our grandson Nicholas. The trip was wonderful including beautiful scenery, lots of music, skiing even curling and fabulous food especially desserts. The original Sacher Torte found in Vienna is almost magical. The recipe is a closely guarded secret but this one comes very close. The photo we is just as it was served to us at the Hotel Sacher in the loveliest cafe imaginable.

4 ounces semi sweet chocolate (chopped)
1/2 cup butter, softened
1/4 cup confectioners’ sugar
2 teaspoons confectioners’ sugar
6 eggs, separated
1/2 cup white sugar
2 tablespoons white sugar
1 cup cake flour

1/4 cup water
1/4 cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water

9 ounces semisweet chocolate, chopped
3 ounces heavy cream

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
• Beat the butter together with confectioners’ sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
• Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
• Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving

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