So I seriously need to start packing. I don't know why I always do this, but I wait until the last second and then throw all my stuff together. This typically leads to me missing quite a few things and feeling rather stressed.
I leave for school tomorrow and I could not be more excited! I can't wait to get back to Madison and see all my friends! I also can't wait to kick off my senior year and start my student teaching. I just know that exciting times are ahead of me! I am also on the exec council of my fraternity again and I'm in charge of Academic chair and Fundraising. I have never done fundraising before so I'm pretty pumped for that. On that same note, if anyone has any good fundraising ideas I'd appreciate if you would send them my way! In addition to all this, I am still working the same job with the same fantastic people as last year and the year before. I know I'm going to be busy, but I'm pretty sure I'm also going to have tons of fun!
Today I need to pack all my stuff and then tomorrow me, my mom, and my dad are going to drive up to Madison to move me back into my fraternity house. I have the same room and so I got to leave a bunch of my stuff there. Not moving is going to make tomorrow so much easier!
Just when you thought all this fun excitement was over, there's also a recipe for Chocolate Chip Cookie Dough Frozen Yogurt to share! Yum! This stuff really does just taste like creamy, cold cookie dough. I've pretty much been sneaking spoonfuls every time I pass by the fridge. I found the recipe over at Crunchy Creamy Sweet and I just had to try it!
Chocolate Chip Cookie Dough Frozen Yogurt (adapted from Crunchy Creamy Sweet)
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup sugar
2 tsp vanilla
1 cup flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup mini chocolate chips
1 cup non-fat vanilla yogurt
1. Beat the butter and sugars on high until light and fluffy. Beat in the vanilla.
2. Whisk flour, baking soda, and salt together in a medium bowl. Mix in the chocolate chips. Slowly mix in the flour mixture to the butter mixture. Stir in the yogurt until well combined.
3. Freeze the mixture for at least 2 hours. Let sit out 15 minutes before ready to eat.