Reader beware: It’s a doozy!

Disclaimer: Wow! I had this post written and nearly ready for posting, back in JANUARY! Eek. I’m not sure what happened, but I have decided it is time to revise and post this bad boy. So sit back, grab a mug of coffee and get ready for some giggles! 🙂 

The title says it all. This post is chock full of craziness! Such is my life as of lately. I am full force into phasing into my student teaching. I spend all day, every day with my little kiddos and I love them to death! Last week was quite the week however, and I had every intention of writing about it in the middle of the week and of course, things got too hectic. The reason this week was a doozy has to do with the wide array of situations I was exposed to and handled this past week! I dealt with blood, snot, poo and vomit – all within 4 hours! I am pretty sure that is record, unless you’re a parent, then of course it might be a daily occurrence. 😉 If you’re interested to find out the story behind these bodily fluid stories, keep reading. Otherwise, scroll down to the best part of this post… the goodies I baked today!

It was a doozy of a day…

Before beginning my story it is important to understand that I have begun ‘phasing in’, which means I am slowly taking over subjects throughout the day so I will be nearly full time by the time February begins. That being said, I am teaching the entire morning now. So rewind to Wednesday. We had just finished our reading block, and were all nestled together doing our little math calendar routine when all of a sudden a hand goes up and I hear a Mrs. Santie!! {Which generally drives me nuts, because the kids always yell my name, I’ve been working diligently to teach them patience!} Its my little sweetie, “MY NOSE IS BLEEDING!!!” And was it ever, I no sooner got tissues to her and the blood was gushing out of her nose. I freaked! I haven’t even had a bloody nose myself, and I was unsure of school procedures for such a situation, so I sent one of my kiddos to find my mentor teacher. She wasn’t in the hallway like I thought she was – so my little guy begins pounding on the shared room to get the attention of one of our para-educators! {Think Mervyn’s “Open, open” commercials!}

The funny part is that if he had run back into our classroom, the door is always unlocked in there! Haha. Long story short, my little kiddo was okay and I learned procedure for bloody noses. It was fairly comical.

Everything seemed to be back to normal after lunch. We did our math lesson, and got through our math quizzes. The kids worked so hard. It was great! We transitioned into our Daily 5 time {Which is essentially like the Silent Sustained Reading {SSR} time we had as kids}, the kids grabbed their school boxes and found their reading spots. All was good. Their time was up so we were gathering back on the carpet to evaluate their success and the kids started freaking out… “EWWWW it stinks!”, “It smells like fart!!” I tried calming the kids down but geez, it really did stink and it wasn’t going away!

Fast forward… we had finished Daily 5 were now lining up for recess and another one of our kiddos had a break down and started arguing with mentor teacher, he started crying and his whole face was covered, I mean COVERED with snot. So I stayed back and calmed him down. We walked out to recess and the kids were all playing nicely. After recess it was time for P.E., we all lined up, and guess what? It still stinks! Just about then, my teacher noticed a strange mark on one of our kiddos pants. She approached him, “Did you have an accident?”, he absolutely denied it as he was backing up into a bush to cover his bottom!  Long story short — the smell at carpet?! He pooed his pants! Oh my goodness, it was sooo bad. I felt horrible for him, and for everyone who had to enter our classroom!! We sent him to the nurse and then headed up to check on him. After talking with the office staff, we checked our mailbox and headed back into the hall where we noticed a second grader running down the stairs, when all of a sudden… vomit. Oh geez… all I could think was “Really?!” and then, “Oh no! Damage control time!” Our little kinders were walking out to second recess, I had to guide them around the vomit and get them to walk outside, they were like deer in a headlight, couldn’t get over what they were seeing!

Needless to say, it was a doozy of a day!

Kind of like my treats I made yesterday. I think we all know that I love chocolate and peanut butter. You can’t go wrong there! This is a doozy of a delicious combination!

Double Chocolate Espresso Sandwich Cookies with Peanut Butter Buttercream

Double Chocolate Espresso Sandwich Cookies

Ingredients:

1 cup flour
3/4 cup dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
8 T unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
¾ cup chocolate chips
1 tsp instant espresso powder

Directions:

1. Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.
2. In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.
3. Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.
4. Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.
5. Preheat the oven to 350 degrees.
6. Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake. {Note: watch these closely! I was chit-chatting with a friend and not paying attention. My cookies turned out crispy. Take out a little earlier than your judgement tells you!}

Peanut Butter Buttercream

Ingredients:

2 1/2 c powdered sugar
1/2 c creamy peanut butter
1/2 tsp vanilla
2-3 T milk

Directions:

1. Cream together butter and peanut butter.
2. Add vanilla, mix until creamy and combined.
3. Slowly add powdered sugar until incorporated.
4. Add milk and then whip until creamy. Frosting should be slightly thick.

Source & Recipe: Lovin’ From the Oven, originally from Jules Food

Cheers! Hope y’all have a fabulous weekend!! 🙂

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21/52: Dark Chocolate Mini Cupcakes with Peanut Butter Buttercream

Wow! It has been a crazy week. I am absolutely exhausted from balancing everything in my personal life, work life and getting ready for school. But alas, tomorrow is my last day at work. It’s a strange feeling. Tomorrow is a day that has kept me going for the past three weeks. Through the stress and the anxiety, through the emotional and the exhaustion. But the fact that it is right around the corner (literally, hours) is a very indescribable feeling. I am sure tomorrow will be a day of tears. My office has become a large portion of my life and it will be a huge adjustment to not have them right there every day. But, the transition will be slightly easier since I get to attend the work outing next week! 🙂

Well – as you all know I love to bake. My friend and co-worker Natalie also loves to bake. We always like to bring our goodies in to the office for all to taste (and mostly so we aren’t tempted to eat the entire quantity of our kitchen experiments!). Since I am leaving this week, I found it only fitting to bake up a little lovin’ for the office. Are you ready for this? Are you sure? Okay then. Keep reading!

I am so excited to share this delicious recipe with you all! Eeeeeeek!

So, when it comes to dessert, I love a wide variety of flavors. There are very few that I will turn my nose up to. But you know you can never go wrong with the combination of chocolate and peanut butter. Never. Ever. Ever. Recently my hubby ordered one of those adorable little mini cupcakes that Starbucks is selling now. It was their chocolate peanut butter cupcake. And, while I thought it was decent, I wasn’t that impressed. Probably because I have had my eye on this delicious recipe for quite some time. I finally got the chance to make it and ever since, I’ve been kicking myself for waiting so long! The one change I did make was to the frosting. The Starbucks cupcake was too peanut butter-y. It almost tasted straight out of a jar. I wanted a sweet, yet not over powering peanut butter buttercream. So, I made a few adjustments to the recipe and I have changed those in the recipe below.

Enjoy!

Dark Chocolate Mini Cupcakes

8 T (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa powder {yes this makes a difference}
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup sour cream

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 12 to 14 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 5 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Source: Recipe from Brown Eyed Baker

Peanut Butter Buttercream

1-3 cups confectioners’ sugar
1 cup creamy peanut butter
5 T unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp kosher salt
1/3 cup heavy cream

Place the butter and peanut butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on low-speed until creamy. Scrape the bowl with a rubber spatula. Add 1 cup confectioners’ sugar, vanilla and salt, beat on low-speed until it starts to incorporate. Continue adding confectioners’ sugar until the desired sweetness. Add the heavy cream and beat on medium-low speed until the mixture is light and smooth.

Source & Recipe: Adapted from Brown Eyed Baker

Fluffy peanut buttery goodness. These seriously taste and smell like Rieces pieces… Oh man. I will be making these again soon!! They are decadent.

I hope everyone has a fantastic Friday tomorrow!