From January to April, I was a student teacher at a local elementary school.
In my last month of student teaching, I made a list of the many reasons that I was eager to finish:
- I will have time to blog again.
- I will have time for photography again.
- I will have time to run again.
- I will have time to bake again.
- I will have more time. Period.
Want to know what I ate on my fifth birthday?
Now that I have my diploma in hand, I have a confession.
This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.
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.
As a barista, I could be creative with flavors. The statement, “make me anything with an extra shot” made my day.
I got free food, and trust me — day-old scones are SO edible!
And I got paid. Yes, even minimum wage (plus tips) looks good as a college student!
It was an all-around great job.
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…
- 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
- 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.
Recipe adapted from I Love Peanut Butter.
Looks like today will be full of apologies.
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!
- 1/3 cup oatmeal
- 2/3 cup water
- 1/3 cup marshmallows
- 1 graham cracker sheet
- 1 fun size Hershey bar
- 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.
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.
- 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)
- Combine all ingredients in a seal-able container
- Let sit overnight
- Eat and Enjoy!