Blueberry Nutella Brownies

Saturdays in Madison mean two very important things: Farmers Market and Badger Football.  I love walking around on Saturdays and seeing everyone in their Wisconsin Red getting ready for another game.  Also, win or lose, Madison has the best spirit of any city I've ever seen.  Everyone is always happy and nice and it is just a fantastic thing to be around.  I simply love it.

My house always hosts a little cookout before the games on our porch.  It's super fun! We cook, play music, and get our spirit on!  Everyone shows up, even if they don't have tickets or aren't going to the game, because we just like hanging out on the porch.  I decided to help out with our latest cookout and make some yummy brownies to share with everyone!

On the porch!

Ages ago, I tried a recipe for Blueberry Nutella Brownies.  Since then, I've been wanting to make them again.  Plus, since finding my favorite brownie recipe, I wanted to try adapting it and try out different flavors.  Then, there's the Farmers Market, which is just down the street from me and always bursting with amazing fresh produce.  I got some blueberries and I got to work!

My Favorite Dark Chocolate Brownies

Blueberry Nutella Brownies 

Ingredients:

8 oz bittersweet chocolate, chopped

1/2 cup + 2 tbsp unsalted butter

2 cups sugar

4 large eggs, lightly beaten

1 tbsp coffee grounds
1 tsp cinnamon

2 tsp vanilla

1/8 tsp salt

1 cup flour

1 1/2 cups blueberries
1/2 cup Nutella

Check out that swirl! 

Directions:

1. Preheat oven to 350 and line the inside of a 13 by 9 inch baking pan with foil.  Let the foil hang over the ends of the pan.  Grease the foil.

2. In a large saucepan, over very low heat, melt the butter and bittersweet chocolate, stirring constantly with a wooden spoon. Once melted, stir in the sugar until well combined.  Next, stir in the eggs until well combined.  Then, mix in the coffee grounds, cinnamon, vanilla, and salt.  Fold in the flour until just combined and then fold in the blueberries.  Pour the batter into the prepared pan.  Drop spoonfuls of Nutella on top of the batter and using a knife, swirl it in. 

3. Bake for about 40 minutes.  The sides will be set and the center will be just a little wet still.  Let cool for 15 minutes.  Using the ends of the foil, lift the brownies out of the pan and place on a wire rack to cool completely.

Enjoy :)

Daring Bakers' September Challenge: Empanadas

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

I startled looking through tons of recipes for Empanadas.  I knew that I wanted to make a vegetarian one and I also knew that I wanted to make a whole wheat dough.  After lots of searching, I decided to combine some of my favorite tastes and make something fantastic.  I was inspired by Naturally Ella's recipe, and I adapted from there.   Also, I used the recipe for the dough that was provided from Patri and just used whole wheat flour! 

Sweet Potato Caramelized Onion Goat Cheese Empanada

Ingredients:

Dough Ingredients:
5-1/3 cups whole wheat flour
2 cups lukewarm water
1 satchel (1 tbsp) dry yeast
2 tsp salt

4 tbsp canola oil
olive oil, to brush over pre-baked dough

Filling:
2 tbsp (divided) extra-virgin olive oil
3 medium sweet potatoes, peeled and cubed
1 red bell pepper, chopped
1 large white onion, coarsely chopped into strips
1 tsp brown sugar
1/2 tsp chipotle powder
2 cloves garlic
1 cup water
1 can black beans, drained and rinsed
3/4 cup fresh cilantro
2 tsp chipotle powder
salt and pepper, to taste
paprika
8 oz goat cheese (I used cranberry cinnamon)

Directions:
1. Make the dough: Mix flour and yeast together and create a hole in the middle of the mixture.  Measure out the water and mix in the salt.  Pour the warm salt water into the hole in the flour and mix to combined.  Knead dough for about 8 minutes or until rough and elastic.  Clean out the bowl, cover with oil, and place dough in the bowl.  Cover witha  a towel and let rest/rise for about 1 hour, or until the dough is about doubled in size.
2. While the dough is rising, make the filling: In a medium saucepan, place 1 tbsp oil, onions, brown sugar, and 1/2 tsp chipotle powder.  Heat over medium, toss to combine, and then let cook, covered for 30 minutes or until onions are caramelized.  Stir the onions ever 5-10 minutes.  

3.  In another large saucepan, heat 1 tbsp oil over medium heat and sauté the peppers and garlic until peppers start to look translucent, about 4-5 minutes.  Next, add in the sweet potatoes and the water.  Continue to cook, stirring once in a while until potatoes are cooked and can be pierced with a fork.  Add in the beans, cilantro, caramelized onions, chipotle powder, and season with salt and pepper.   Remove from heat and let cool.

4.  Once your dough has risen, place it on a floured surface and divide in half..  Roll out half the dough into a rectangle about 1 foot by 2 feet.  Spray a large pan or baking sheet with oil and place dough on the baking sheet.  Make sure the dough covers the bottom and goes up the sides.  Sprinkle with paprika.  Next, take the goat cheese and sprinkle crumbles over the dough.  Pour the filling onto the dough.  Roll out the other half of dough so that it covers the top and goes a little over the edges. Pull the edges together and roll to make sure they stay together.  You can cut off any extra dough and use it to make cool designs (I did a J for Jodie :)).  Sprinkle more paprika on the top and then, using a fork, pierce the dough is several places so that the fork goes all the way through the top to the bottom.  Brush the top of the dough with olive oil.

5.  Preheat oven to 400 and let your empanada bake for about 30 minutes or until crust is golden.  Using a spatula, make sure the bottom is cooked as well.  Serve with salsa or other dipping sauces and...

Enjoy :)

Apple Oatmeal Muffins

For this week's Foodie Friends Friday, I'm linking up this amazing recipe for On-the-Go Oatmeal Cups.  I am so glad that I found this recipe over at With Style and Grace because it was super easy, healthy, and totally adaptable! I made it with apples and raisins, but I can definitely see other combos in my future (peanut butter/banana, nutella, blueberry, strawberry...the options are truly endless!).  I hope that you enjoy this recipe and have a happy Friday!

Mini On-The-Go Apple Oatmeal Cups
(makes 24 mini cups plus 5 large cups or 36 mini cups)

Ingredients:
2 cups rolled oats
1/4 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 cups plain almond milk
1/2 cup egg whites
1/4 cup plain applesauce
1 apple, peeled and chopped (I used Granny Smith)
1/4 cup raisins

Directions:
1. Preheat oven to 350 and grease a mini muffin pan.
2.  Beat the egg whites, almond milk, and applesauce together in a large bowl.
3.  In another bowl, whisk the oats, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves together.  Pour this mixture into the almond milk mixture and mix to combine.
4.  Pour the batter into the muffin pan, filling each well about 3/4 full-full.  Bake for about 30-35 minutes.  The mini cups will be done closer to 30 and the large ones may take a bit longer.

Enjoy :)

It's time for another Foodie Friends Friday! Last week these three lucky winners won a coupon from Daiya Cheese:

Fan Drawing:

1. Jessica

2. Tara, Let's Eat Beef Stew

Blogger Drawing:

1. High Heels and Grills Tin Foil Dinners

2. A lil Country Sugar Roasted Balsamic Zucchini

3. Life and Lovebugs Vegetarian Chili

4. A Girl's Reflection Italian Wedding Cookies

And here are the winner's from last week's party!

#1 Sweet Heat Chefs- Dark Chocolate Covered Pumpkin Truffles

#2 Marlys This and That- Baked Rice with Eggplant and Zucchini

#3 Busy Vegetarian Mom- Vegan Philly Cheese Steak

#1 Marlys This and That- Baked Rice with Eggplant and Zucchini

#2 Family Food Finds- Vegan Crunch Wrap

#3 Pint Sized Baker- Ginger and Lime Sandwich Cookies

This week is sponsored by A Mustard Seed Dream and three randomly picked, lucky winners will win a Kitchen Canister Decal!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Angie at A lil Country Sugar  http://alilcountrysugar.blogspot.com/  

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

R Dawn at Spatulas on Parade  http://www.spatulasonparade.blogspot.com

Ericka at Chef Picky Kid  http://www.chefpickykid.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.blogspot.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

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Buffalo Chicken Dip-Guest Post

I have been crazy busy with teaching, school, DTS, and work! So, when I tried this dip at one of our events, I just had to ask Casey to share the recipe on this site! It was super delish!!! So, without further ado, here is my good friend Casey with his Cheesy Buffalo Chicken Dip

Hi, I’m Casey Pleva. I am a sophomore at UW Madison studying chemistry and I enjoy cooking
and baking.

Like Jodie, I am in Delta Theta Sigma, that is I am a brother. Before one of our events, Board
Game Night, I decided that I wanted to make a snack for everyone to enjoy. I remembered a dip
that my family had made before for New Year’s Eve parties and Swim potlucks, and I remember
it being a big hit.

Once one person started eating it, he quickly told the rest how good it was. After that, the dip
was gone in about 15 minutes. No joke. One guy asked me to send him the recipe so he could
make it the next day and eat the entire pan by himself.

This dip is flavorful, a little bit spicy, and, best of all, really cheesy.

Cheesy Buffalo Chicken Dip

Ingredients:
8 oz. package of low fat cream cheese, softened
½ cup light ranch salad dressing
½ cup reduced fat shredded mozzarella cheese
½ cup Frank’s Redhot Buffalo Sauce
2 (12.5 oz) cans white chunk chicken breast in water, drained
¼ cup light ranch salad dressing
large bag Fritos Scoops

Directions:
1. Pre-heat oven to 350 degrees.
2. Combine cream cheese and ½ cup ranch dressing in a bowl, mix well.
3. Using a rubber spatula, spread on the bottom of a 9x13 glass or ceramic pan.
4. Combine the chicken, Franks Redhot, cheese, and ¼ cup ranch dressing in a bowl,
combine, and spread on top of the cream cheese.
5. Sprinkle a liberal amount of cheese (and being a Wisconsinite, I mean a freakin’ whole lot o’
cheese) on top.
6. Bake 20 min, or until mixture is heated through.  Serve warm and melty with Fritos Scoops.

Enjoy :)

Peanut Butter Apple Bars

I'm done with taking tests!!!

Yesterday was your typical Game Day in Madison, but was I partaking in the festivities? Nope! Instead of hanging out with my friends and watching the Badgers win against UTEP, I got to take a 2 hour math content exam.  Wooo!

For teacher preparation in Wisconsin, you have to take the PRAXIS I before you start the two year secondary ed program and you have to take the PRAXIS II before you start your full time student teaching placement.  I could have taken the test a few times last year, but they were always on a really bad day for me.  For example, the July exam was on my 21st birthday.  I decided to celebrate my birthday and just wait until the September one.  So yesterday, I woke up at 6:15 (my alarm was set for 7:30), went for a nice run, had breakfast, and sat around getting nervous until 10:15 when I had to head over to the testing center.  The test was on campus, which was nice, and a couple of my other teacher friends were there to take it too.  This test was actually pretty tricky.  It was all college level math.  Now, I'm good at math, but I haven't taken a math class for over a year now! It was sort of hard to remember all that stuff.  Even remembering how to do things on my graphing calculator was tough.  I did study by doing a few practice tests, so I felt as prepared as I could be.

The test got off to a great start, but around problem 23 (out of 50) I had to go to the bathroom...like really bad.  After my run in the morning, I drank a lot of water to stay hydrated and feel great, but I guess it caught up with me! I more or less ran to the bathroom and back, and I was able to finish with plenty of time and I was able to focus on the problems.  I celebrated with my first Chumpkin (Chai-Pumpkin) Spice Latte of the season, went grocery shopping, and made myself an amazing dinner.  Then, I took a nap...from 7 to 10! Is that a nap?

Following my "nap" I got together with my friends and we went out.  It was nice to finally be part of the game-day festivities and now that I was all done with the test and not stressed out, I was able to just have a great time!

Today I am sharing a recipe that I found on one of my favorite blogs: Two Peas and Their Pod.  I love this site and they always have great food and great stories!  I saw this recipe for Peanut Butter Apple Bars and I just had to make it because Peanut Butter and Apples is my favorite snack!  The bars turned out to be super yummy and this is most certainly something I will make again.  My friend Casey said it might be his favorite of my treats ever (and this is really saying something since Casey helps me cook and bake here!).

Peanut Butter Apple Bars

Ingredients:
1/2 cup unsalted butter
2 cups loosely packed brown sugar
1/2 cup natural, creamy peanut butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 large granny smith apple, peeled and chopped
Glaze:
1 1/2 cups powdered sugar
1/4 cup skim milk
1/4 cup natural, creamy peanut butter
1/2 tsp vanilla

Directions:
1. Preheat oven to 350 and lightly grease a 9 by 13 inch baking dish.
2. In a saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly.  Once this mixture is completely melted and creamy looking, remove from heat, and stir in the peanut butter until well combined and creamy.  Let cool.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
4. In a small bowl, lightly beat the eggs and then stir into the peanut butter mixture until well combined.  Add in the vanilla and stir to combine.  Pour this mixture into the flour mixture and, using an electric mixture, beat until just combined.  Stir in the apples.  Pour the mixture into the baking dish and, using a spatula, spread it out to cover the dish and so that it is even.  Bake for 30 minutes.  The sides will be lightly browned and the middle will be set.  Let cool completely.
5. Make the glaze: Whisk all the glaze ingredients together until smooth and creamy.  Add more milk if needed or less sugar depending on your taste preferences.  Drizzle glaze over the cooled bars.

Enjoy :)

Chocolate Chip Blueberry Zucchini Bread

I had a really good teaching day!  My cooperating teacher told me that in the past students have not performed very well on standardized tests on the order of operations problems.  So, we decided to have an order of operations review day!  She found a great introduction video at Khan Academy and I made a worksheet to accompany the video lecture.  The worksheet helped them to take notes.  They had a word box with words and numbers that they can use to fill in blanks as they listen to the 10 minute lecture.  Some of the more advanced kids did not need to word box, but some of the other students found it really helpful! They were all engaged.  Then, for homework they had a worksheet with a bunch of examples.  Normally, many students do not do their homework or do not know all of it, but this assignment was a success! Many students completed the problems and did them well! It was really great to see how engaged they were and how accessible the material was to them.

I think it was a really great idea to switch up the class and have a video.  The students were not expecting it and it was a nice change of pace.  The worksheet to help them follow along allowed them to take control of their learning and provided them with a reference sheet for their homework.  Then, the homework allowed them to apply the concepts.  Overall, it felt like a great lesson and it made me smile.

You know what else makes me smile?  My mom's zucchini bread.  I needed to use up the last of the zucchini I had in my fridge and so I decided to make this awesome treat.  I adapted her recipe a tad to be a little healthier and then I threw in some chocolate chips and dried blueberries.  I ended up with a fantastic, moist loaf of bread.  I came home from school today with a smile on my face and then I shoved a slice of that bread in my mouth.  It's been a good day!

Chocolate Chip Blueberry Zucchini Bread

Stuffed with chocolate chips and blueberries!

Ingredients:
1 1/2 cup white whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp baking powder
2 eggs, beaten
1/2 cup brown sugar
1/2 cup sugar
1/2 cup non-fat greek yogurt (I used Chobani)
2 zucchini, grated
1/4 cup chocolate chips
1/4 cup dried blueberries

Directions:
1. Preheat oven to 350 and lightly grease a 9 by 5 inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, cinnamon, salt, baking powder, and nutmeg together.
3. In a large bowl, beat brown sugar, sugar, and yogurt together. Beat in the eggs until well combined.  Mix in the flour mixture until just combined.  Fold in the zucchini, chocolate, and blueberries.  Pour the batter into the prepared loaf pan.
4. Bake for 45-50 minutes, or until inserted toothpick comes out clean.  Let cool in pan for 10 minutes.  Keep stored in the fridge.

...I couldn't wait

Enjoy :)

Baby Blueberry Tarts and another Foodie Friends Friday!

I didn't have enough time to go out to get Daiya cheese and actually make something this week, but I did just make these adorable Whole Wheat Coconut Oil Tarts! There isn't any butter or eggs needed! Then, I saw a recipe over at A Couple Cooks, and I decided to do something similar.  I filled those cute pre-baked tarts with greek yogurt and blueberries!  To make it vegan, just use vegan yogurt!  Check it out:

Baby Blueberry Tarts

Ingredients:
4 pre-baked mini tarts (These are mine)
1/2 cup non-fat greek yogurt
1 tsp honey
1/4 tsp vanilla
blueberries

Directions:
1. Mix together the yogurt, honey, and vanilla.  Divide among the 4 tarts.  Top with fresh blueberries!

Enjoy!


It's time for another Foodie Friends Friday! Last week this lucky winner won an adorable spoon ring from Miss Macie:

Cinnamon Rolls from Baker Becky

And here are the winners from last week!

This week is sponsored by Daiya and there will be 6 winners!!! Four randomly picked posts and 2 randomly picked readers will win coupons!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

R Dawn at Spatulas on Parade  http://www.spatulasonparade.blogspot.com

Ericka at Chef Picky Kid  http://www.chefpickykid.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.blogspot.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

Amber at http://www.mamasblissfulbites.com/
Skye at http://www.avirtualessence.blogspot.com/

One more thing: The Rules

Step 1: Make sure that anything you link up is:

• A recipe that is made and photographed by you
• Not part of a sponsorship/sales/giveaway or other promotions/linky parties
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• Please limit your link-ups to 3 per party

Step 2:

• Show some love and link back to my blog and Foodie Friends Friday (http://www.foodiefriendsfriday.com)  on the post of the recipe you are submitting. For example: This recipe is featured on "Host Blog Link" and  http://www.foodiefriendsfriday.com Linky Party

If you want to be the very best Foodie Friend Ever...

• Grab our button at  http://www.foodiefriendsfriday.com and put it on your page and share Foodie Friends Friday! 
• Take some time and check out other submitted links and the blogs of all our gracious hosts
• Come on over and "like" us on Facebook www.facebook.com/foodiefriendsfriday

Step 3: Come back on Sunday and vote for your favorite recipes by clicking on the star  under the recipe.  You only get 3 Votes so use them wisely!

***Please note that by linking up your recipe you are agreeing to allow Foodie Friends Friday and any of it's affiliated websites or publications to use photos/links/recipes for any reprint, republishing and distribution without monetary compensation to you.  If photos/recipes are used, proper credit and link backs will be included. 

Coconut Oil Whole Wheat Crust and a Giveaway!

This weekend I did something pretty crazy.  I made mini tarts for absolutely no reason.

Well, I sort of had a reason.  I really wanted to use coconut oil to make pie crust, and then I was also craving dessert.

I used Tropical Traditions Gold Label Virgin Coconut Oil.  This stuff is fantastic and if you've never cooked or baked with coconut oil you need to change that.  It is great as a butter substitute and it is way better for you than all that butter! I used it to make a great crust for tarts! If you want to make a pie, you can double this recipe to get enough dough for 1 9 inch pie crust.

I made this super yummy, flaky pie crust and it was perfect!!!

Coconut Oil Whole Wheat Crust
(makes enough for 4 mini tarts)

Ingredients:
1/2 cup + 2 tbsp white whole wheat flour
1/2 tbsp sugar
1/4 tsp salt
pinch of cinnamon
1/4 cup cold coconut oil (it should be solid)
up to 2 tbsp cold water

Directions:
1. Place the flour, sugar, salt, and cinnamon in a food processor and pulse a few times to combine.
2. Add in the coconut oil and pulse until mixture resembles wet sand.
3.  Slowly add in water, 1/2 tbsp at a time, until mixture forms into a ball.
4. Roll the dough into a rounded disk and wrap in plastic wrap.  Refrigerate for at least an hour.
5.  Now, either use to make a pre-baked mini tart or pie.  For a pre-baked tart, divide dough into 4 and press into your mini tart pans. You may need to add a little water if the dough breaks apart.  Bake at 350 for 10 minutes, let cool and fill with your tart filling!

Enjoy :)

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

To enter to win: subscribe to http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm, let me know in a comment below! 

For additional entries:

• Follow BinomialBaker and leave a comment.
• Like BinomialBaker on Facebook and leave a comment.
• Subscribe to this Blog and let me know.
• Follow me on twitter: @JodieBerman21 and leave a comment.
• Tweet about the Giveaway: I just entered the giveaway for Tropical Traditions Coconut Oil at @JodieBerman21! And leave a comment!
• If you already follow/like/subscribe, just let me know in separate comments bellow :)

This giveaway will close in one week! 

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Daring Cooks' Challenge September 2012: Paella

Inma from laGalletika challenged us with making Paella for this month's Daring Cooks' Challenge!  It was so fun to experiment with this little taste from Spain and put our own twists on the flavorful dish!

I had a blast whipping up this delightful dinner with a few of my girlfriends from the school of ed.  We got together, made some Paella, enjoyed some wine, and watched tv.  It was a really lovely evening and it made me so grateful for my fellow teacher friends.

Student teaching has been so much fun and so much work! I officially started lead teaching my class this past week and it is exhausting! I am always amazed by how how tired I feel when the adrenaline rush starts to wear off when the lesson is over.  I am slowly becoming more and more comfortable in my new teaching shoes and I have learned so much already.  My class is a tough one.  There are quite a few tough cookies in that room that make life interesting.  I am trying to incorporate all of my training and readings into my practice and so far it seems to be going well.  I knew that classroom management was going to be a struggle because you really can't learn how to do it from any class.  You just gotta give it a try.  I am working on focusing on my language as I speak to the students.  I try to be consistent and persistent with my expectations and disposition.  I want to show them that I respect them, but that in return, they must respect me.  I want to develop positive relationships with all my students and I want to empower them by having high expectations of everyone.

This all sounds lovely in writing, but in life it gets tricky.  Not only do I have to focus on ALL of this, but I have to teach math too! The only tricky thing about this is that I am following the CMP curriculum, which I did not have when I was in school.  It is a very different method of learning than what I was used to and so it is new for me as well as the students! I just have to stay on my toes and learn everything a little big faster than the kids.  I am actually starting to do their homework as well so that I am on the same page as they are and have an even better understanding of the curriculum and the material.

After all this teaching and learning, one would think that one would be too exhausted to have any fun.  However, that is simply not true! Last night I have a great night with my friends watching the Bears v. Packers Game and this weekend is a Badger home game and I have a ticket! I can't wait to relax and have some fun with my friends.  It is my senior year after all!

Healthy Paella (adapted from Fervent Foodie)

Ingredients:
2 chicken breasts (about 1.5 lbs)
1 box mini turkey sausage links, cooked according to directions
1/2 large white onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
14 oz can whole tomatoes, drained
2 cups arborio rice
2.5 cups low-sodium chicken broth
1/4 cup dry white wine
4 oz cooked shrimp
1 cup frozen peas, defrosted
salt and pepper to taste
Chicken Rub:
1 tbsp paprika
2 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 tsp red pepper flakes

Directions:
1. Mix the chicken rub spices together and coat both sides of the chicken breasts.
2. Heat a large skillet with cooking spray or olive oil and cook the chicken until just seared on all sides.  Place on a plate off to the side.
3. Add onions, garlic, and red pepper to the skillet and cook over medium heat for about 3 minutes.  Season with salt and pepper.  Add the tomatoes and crush with your spatula.  Add the rice, stir to combine, and cook until all the liquid is absorbed.  Add the chicken broth and wine, season with salt and pepper, and bring to a boil.  Once boiling, reduce to a simmer and cook, covered, for about 10 minutes.  Add the chicken, stir to combine, and continue to cook, covered for 5 minutes.  Add the cooked sausage and continue to cook for 3 minutes before adding the cooked shrimp.  Let simmer for an additional 2-3 minutes, stir in the peas, season with salt and pepper, and enjoy!

Enjoy :)

Honey Wheat Cakes with Brown Butter Honey Glaze

I made these amazing little honey cakes for my study night this week.  Rosh Hashanah is coming up on Sunday and I wanted to bring a dessert that really celebrates that holiday!  Honey was on my mind because you eat honey on this holiday to celebrate having a sweet new year! I have a lot of sweet things going on in my life right now (including these mini cakes!) and I can't wait to see what this next "new" year has to bring!

Mini Honey Cakes with Browned Butter Honey Glaze (adapted from Pastry Affair)

Ingredients:
2 1/4 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
1/2 cup honey
3 eggs
2 tsp vanilla
1/3 cup skim milk
2/3 cup non-fat greek yogurt (I used Plain Chobani)
Glaze:
3 tsp honey
1 tsp butter

Directions:
1. Preheat oven to 350 and lightly grease some cupcake pans.  This recipe will make about 24 mini cakes.
2. In a large bowl, beat the oil, applesauce, and sugar together until well combined.  Beat in the eggs, one at a time, until well combined.  Then, beat in the vanilla.
3. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cloves together.  Incorporate the dry ingredients into the wet ingredients until just combined.  Stir in the milk and yogurt. Pour batter into prepared pans filling each hole about 1/2-2/3 full.  Bake for about 18 minutes.
4.  While cupcakes are baking, make the glaze.  Place butter in a small saucepan over medium heat.  Swirl butter around until completely melted and then continue to swirl until butter browns and smells fragrant.  Pour butter into a small bowl and whisk in the honey.  Drizzle glaze over the warm cupcakes!
Enjoy :)

It's time for another Foodie Friends Friday! Last week these three lucky winners won an adorable towel from Bazor Designs:

The Meltaways Hasselback Sweet Potatoes

Earning My Cape Microwave Dried Fruit

Slice of Southern Pineapple Grilled Pork

And here are the winner's from last week's party!

#1 Top Voted AND Most Clicked:

Hun What's For Dinner Lemon Blueberry Zucchini Loaf

#2 Top Voted AND Most Clicked:

Cozy Cakes Cottage Buttermilk Breakfast Cake

#3 Top Voted:

Jenmi Jenmi Chocolate Chip Cream Pie

#3 Most Clicked:

One Creative Procrastinating Gal 3 in 1 Meal

This week is sponsored by Miss Macie and one lucky winner will win this gorgeous ring!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Angie at A lil Country Sugar  http://alilcountrysugar.blogspot.com/  

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

R Dawn at Spatulas on Parade  http://www.spatulasonparade.blogspot.com

Ericka at Chef Picky Kid  http://www.chefpickykid.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.blogspot.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

Amber at http://www.mamasblissfulbites.com/

One more thing: The Rules

Step 1: Make sure that anything you link up is:

• A recipe that is made and photographed by you
• Not part of a sponsorship/sales/giveaway or other promotions/linky parties
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• Please limit your link-ups to 3 per party

Step 2:

• Show some love and link back to my blog and Foodie Friends Friday (http://www.foodiefriendsfriday.com)  on the post of the recipe you are submitting. For example: This recipe is featured on "Host Blog Link" and  http://www.foodiefriendsfriday.com Linky Party

If you want to be the very best Foodie Friend Ever...

• Grab our button at  http://www.foodiefriendsfriday.com and put it on your page and share Foodie Friends Friday! 
• Take some time and check out other submitted links and the blogs of all our gracious hosts
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Step 3: Come back on Sunday and vote for your favorite recipes by clicking on the star  under the recipe.  You only get 3 Votes so use them wisely!

***Please note that by linking up your recipe you are agreeing to allow Foodie Friends Friday and any of it's affiliated websites or publications to use photos/links/recipes for any reprint, republishing and distribution without monetary compensation to you.  If photos/recipes are used, proper credit and link backs will be included.