But first, I can't believe that tomorrow is my Half Marathon! I have been training for over 10 weeks now and it totally snuck up on me. I feel pretty ready, but I am still nervous! I hope that the weather is nice and I am excited to run it with my friends, Lauren and Patrick.
I am also pretty darn excited about this long weekend. These past few weeks of school have been pretty crazy. I started teaching Pre-Calculus in addition to my Geometry block and two Algebra 2 blocks. Having three preps is hectic and for a while I wasn't really sure of myself. I couldn't keep all of my plans straight! However, now that I have gotten used to it, I feel much more confident and I am glad that I took on the challenge of teaching all of my cooperating teacher's classes because it has made me feel better prepared for next year.
Speaking of next year... I am going to have my own classroom! This is slowly sinking in and I keep getting nervous and excited about everything that goes with teaching. I am so nervous for the first day and I keep running through what I want to say. I am also nervous about having questions or being unsure of myself and NOT having a cooperating teacher there to help. I am sure that once this all gets going it will be okay, but right now I feel like I have a million things on my mind! Any teachers out there with any words of wisdom about the first year?
And, back to the cheesecake. Keeping up with cooking and baking while also trying to be the best teacher ever is difficult but it keeps me happy! This dessert was super yummy and I shared with my teacher friends in the math department. I was inspired by Chocolate Therapy and then got creative with the rest!
Peanut Butter Nutella Swirled Cheesecakes with Oreo Crust
16 oz light cream cheese
1 cup sugar
1 tsp vanilla
1/2 cup natural, creamy peanut butter
3 tbsp flour
1/4 cup nutella
1. Preheat oven to 350 and line a cupcake pan with 16 liners.
2. In a large bowl, beat cream cheese with sugar until well combined. Beat in the vanilla and peanut butter until smooth and creamy. Sprinkle flour over the mixture and beat to combine. Beat in eggs one at a time. Scrape down sides and beat to combine.
3. Place an oreo in the bottom of each cupcake well. Fill the cupcake to the top with your cheesecake batter. Drop 1/2 tbsp of nutella on the top of each cupcake and, using a tooth pick, swirl.
4. Bake for 20 minutes or until cheesecakes are no longer wobbly. Let cool. Serve same day or place in fridge overnight.