Carrot Cake Bites {Blind Spot Monthly Recipe}

Carrot Cake Bites {Blind Spot Monthly Recipe}

This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.

23 - Childhood Read more

The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

The Peanut Butter Brownie Latte (Blind Spot Monthly Series)

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In August 2015, I started working at my school’s on-campus coffee shop, The Brewin’ Den. I loved that job. From behind the counter, I met so many students that I otherwise would have never talked to. I loved brightening each student’s morning by making coffee for them.

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As a barista, I could be creative with flavors. The statement, “make me anything with an extra shot” made my day.

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I got free food, and trust me — day-old scones are SO edible!

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And I got paid. Yes, even minimum wage (plus tips) looks good as a college student!

It was an all-around great job.

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Perhaps one of the biggest results of the job was that I slowly grew to like coffee. As I played around with flavors, I realized that black coffee is simply a canvas for flavorful artwork.

So step into my studio…

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Ingredients 

  • 2/3 cup milk
  • 1 tablespoon Blind Spot Peanut Butter Brownie
  • 1/2 tablespoon honey, or more (depending on desired sweetness)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1/2 cup fresh hot espresso or strong coffee

Directions

  •  In a small saucepan set over medium heat, combine the milk, peanut butter, honey, and vanilla, stirring until smooth.
  • When mixture is steaming, whisk in cocoa powder.  Continue whisking until mixture is frothy.
  • Pour the hot coffee into a mug.
  • Add the frothy milk mixture and serve immediately.

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Recipe adapted from I Love Peanut Butter.

S’mores Oatmeal

S’mores Oatmeal

Looks like today will be full of apologies.

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1. I am sorry that I have posted so little this month.  Although I spend all of my spare time writing, I doubt that y’all want to read a month’s worth of 5th-grade lesson plans.

2. I am sorry that it is the end of National Oatmeal Month, and I am just now sharing an oatmeal recipe.  I actually planned this recipe before Christmas, but I didn’t make it until Saturday.

3. I am sorry that there are so few pictures (and that the pictures are so bad). I made this recipe at home, but my camera was at school.  In my rush to eat the oatmeal, I didn’t realize that the white balance on my phone-camera was really off.  These are the only two photos that were somewhat salvageable.

Now that all of those issues are out of the way, let’s eat some oatmeal!

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Ingredients

  • 1/3 cup oatmeal
  • 2/3 cup water
  • 1/3 cup marshmallows
  • 1 graham cracker sheet
  • 1 fun size Hershey bar

Directions

  • Combine oatmeal and water in a microwave-safe bowl.  Microwave on high 45 seconds.
  • Stir in 1/2 of the marshmallows.  Microwave an additional 30 seconds.
  • Top with remaining marshmallows, crushed graham cracker, and chocolate bar.

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Mango and Sweet Rice Overnight Oatmeal

Mango and Sweet Rice Overnight Oatmeal

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With fall starting later this week, I wanted to throw in one last summery oatmeal recipe.

I have only been to a Thai restaurant one time, but I absolutely loved it!  This oatmeal recipe was inspired by the dessert I ordered that night:  sweet sticky rice with mango.  The name is self-explanatory.  It is sweet.  It is sticky.  It has mango.  🙂

This overnight oats recipe is perfect for rushed mornings before school or work.

Ingredients

  • 1/3 cup cooked rice
  • 1/3 cup raw oatmeal
  • 2/3 cup milk (I used cow milk, but I am sure that coconut milk would be delicious!)
  • 1 mango, diced
  • 1/2 tsp vanilla extract
  • 1 tbs shredded coconut
  • pinch of sweetener (optional)

Directions

  • Combine all ingredients in a seal-able container
  • Let sit overnight
  • Eat and Enjoy!

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Top Ten Tuesday: Educational Games for Middle Schoolers

Top Ten Tuesday: Educational Games for Middle Schoolers

As an education major, some of our required assignments are nothing more than gathering materials to use in our classrooms.  In the present age, a list of web-based games is considered a necessary material.  Here are ten of my favorite games that I have found this year.

English:

  • Analogies – Students must determine which word correctly completes the analogies.  Words will only appear twice, so they need to think quickly!

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  • Guess the HomonymSum Some students have a hard thyme time trying too two to determine the write right  homophone or distinguish between homonyms.  This game can help.

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Science:

  • Food Chain Game – As students learn about all the components of a biome’s food web, this game can help them review and practice putting producers, consumers, and decomposers in order.

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  • Photosynthesis Respiration Game – This game leads students step-by-step through the process of human cell respiration and plant cell photosynthesis.  Students must truly understand both concepts to successfully play the game.

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Social Studies:

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  • America on the Move – Perhaps the greatest evidence of our world’s advances is in the realm of transportation.  America on the Move provides three different games that help children learn about the history of transportation.

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Math:

  • Fruit Shoot Fractions – This game, reminiscent of Fruit Ninja, requires students to “shoot” the answer to a fraction addition problem.  Because there are many levels, students of many different grades can play the game.

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  • Pre-Algebra Addition Shootout – Children who love soccer will enjoy choosing their goalkeeper, jersey color, an skill level before solving a variety of simple algebraic equations.

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Health:

  • Arthur’s Lunch-o-Matic – This tray needs some Vitamin A!  Students must choose the food that fits the cafeteria worker’s description.  The game will help children learn the benefits of eating a variety of foods.

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  • Blast Off! – Children’s bodies are just like rocket ships–they need fuel!  In this game, students fill their plate with a wide variety of foods to get enough fuel for an active day.

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Honey Nut Granola

Honey Nut Granola

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On January 10, I received an email saying that January is National Oatmeal Month.  I don’t know how I had missed this!  I should have dedicated the entire month to this wonderful, warm morning treat.

I have had an abundance of oatmeal this month, but I haven’t made any new recipes since I have been at school.  I couldn’t let the entire month go by without posting an oatmeal-related recipe, so I pulled this granola recipe out of the dark recesses of my drafts folder.

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Ingredients

  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1/2 cup coconut flakes
  • 1/2 cup chopped pecans
  • 1/4 cup chopped almonds
  • 1/4 cup chopped cashews
  • 1/4 cup honey
  • 1/3 cup plain yogurt

Directions

  • preheat oven to 350 degrees Fahrenheit
  • toss oats, cinnamon, coconut, pecans, almonds, and cashews in a large bowl
  • in a separate bowl, whisk honey and yogurt
  • stir honey + yogurt mixture into oat + nut mixture until everything is well coated
  • pour granola onto a lightly greased 13×18 rimmed baking sheet
  • bake approximately 20 minutes, stirring occasional until granola has turned a light golden brown
  • eat and enjoy

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Peanut Butter Crepes

Peanut Butter Crepes

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Sadly, Peanut Butter Lover’s Month is drawing to a close.  This is the last peanut butter recipe I will be sharing for the foreseeable future (read: until I make a new recipe).

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Usually, the recipes I post are not entirely original.  I begin with someone else’s recipe and make a few tweaks here, a few substitutions there, finally arriving at the recipe I post.  However, this recipe is one of a kind.  I am not claiming that no one has ever made peanut butter crepes before, but I did not reference any recipes when I started cooking.  I simply poured a bit of this and that into a bowl and hoped that it would all turn out.  Originally, I was going to make pancakes, but the thin batter is better suited for crepes.  I was quite pleased with the results.

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To top my crepes, I whipped up some un-original “nice cream”–a frozen banana run through a food processor until it has the consistency of soft-serve ice cream.  The “nice cream” can either be rolled inside of the crepes or spread across the top.

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Ingredients

  • 1 egg
  • 1 tbs. peanut butter
  • 1/8 tsp. vanilla
  • 1/8 tsp. cinnamon
  • 1/16 tsp. baking powder

Directions

  • Combine all ingredients in a food processor until smooth.
  • Lightly coat a skillet with nonstick spray and heat over medium high.
  • Pour batter by spoonful onto hot pan.  Let cook 2-3 minutes until the top is bubbling.  Flip and continue cooking until done.
  • Top (or fill), eat, and enjoy!

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