A long + crazy day = productive!

(Disclaimer: This post is partially written for my own sanity so I remember why the heck I am doing everything I am doing right now!)

So, yesterday felt like the longest day of my life!

I helped in the BYU Preschool from 7:45 to 11:45 AM...

Had class from Noon to 2 PM...

Went to work from 2 to 5 PM...

Took a test from 5 to 6 PM...

Played with Kaiya from 6 to 7:30 PM until her bedtime...

And then made a pillowcase from about 7:30 to 10:30 PM.

When do I eat, sleep, rest, relax, see my husband?
That's a really good question!

Okay, so this schedule is pretty crazy, right?

But I know it is totally going to be worth it when I get that degree next April.
**I can almost hear that Graduation march song playing, haha.**

Also, I love what I do everyday, even though it makes my days long, crazy, hectic, busy, exhausting, etc.

1. I love working in the BYU Preschool because I am learning all about how to
teach children,
interact with them,
ask them questions that make them think,
engage their interest in learning,
and so so SO much more!
(And they are just so darn cute!)

All of those things are skills I can use as I raise my own children!

2. I love how applicable the classes are that I am taking right now...even if one of them in particular is pretty difficult.

3. I love my job working for BYU as a secretary! Everyone I work with is so nice and I just love them. :) At work, I am never stressed out.

4. I love taking tests!!! (okay, this one is really a stretch, but I am trying to be positive, okay? ;) )

5. I am so grateful that I had the opportunity to learn how to sew yesterday and make a pillowcase. Joshua's mom was so sweet and showed me how to use my sewing machine and follow a pattern to make a pillowcase. It turned out super cute and I cannot wait to create some more cute crafts! :)

 Joshua's mom joked that she unleashed a beast by teaching me how to sew because now I am going to be addicted. I think she was right!

Well, I got a lot done yesterday...all day...so I suppose you could say I was pretty productive? :)

There's no place like home...

So, one thing (among many) that makes growing up in Kansas pretty cool
 is that when I write blog posts about visiting, I can title them cliche things like,
"There's no place like home..." Haha!

But really, there is no place like home.

Joshua, Kaiya, and I made a surprise visit to Kansas a
month or so ago to see my parents and my sister.

My parents had no idea we were coming.

And we just so happened to be at the airport on the same night that my
parents were already picking up my sister from the airport.

So, after hiding out for a while in the airport, we spotted my parents and
my sister and started following them as they walked back to the car.

And they still had no idea we were right there!
Kaiya was even screaming and they didn't turn to look or anything.
It was quite amusing.

At one point, my dad turned around,
looked me right in the eye, and then kept on walking!
I almost died laughing!

Eventually, I came up behind them and said, "Hey don't I know you guys?!"
Oh.my.gosh. I wish I had recorded the look on their faces!

They were SO shocked.
And it took them a good few seconds for it to sink in that it really was me.
They just could not believe that we were there!

It was the best surprise ever!

We then had a wonderful four or so days with them just relaxing and spending time together as a family.

I got to see my sweet friend, Allison, who I haven't seen in SO long.
(Although we failed to get a picture! Sad...)

I also got to spend an afternoon with another dear friend of mine, Tashua,
and her cute baby boy!

He's SO adorable!

Look at those eyes!

We had so much fun at this beautiful park.

We got to ride the train around the park.

Joshua was looking handsome as ever.

Oma got some quality time with her grand-daughter.

And we just loved our visit!
Hopefully we will be able to visit again soon. :)

Love you mom and dad!

Flourless PB Black Bean Brownies

Wait...what?! Did she say that right? Black beans...brownies...combined?!

That's probably what you were thinking, right?

Well, you read that correctly. There really are black beans in these brownies.
And there really is no flour in them either!

You think I'm crazy? Well, maybe you're right. But they really are delicious!

I never considered making black bean brownies until I needed to
make a dessert for someone who couldn't eat gluten.

I sure was skeptical.

But look at these!...

If I hadn't already spilled the beans (haha?) that these were made with black beans,
you would NEVER have guessed, right? :)

Well, here is the recipe I used to make these beauties. I found this recipe on DAMY Health.
I slightly modified it by omitting the instant coffee and using 4 whole eggs.

Flourless PB Black Bean Brownies
Prep time: 10 Minutes – Cook time: 30 Minutes – Total time: 40 Minutes
Servings: 12-16 brownies

Black Bean Brownie Ingredients:

• 1 15oz. Can Black Beans, drained and rinsed
• 4 Eggs
• 1/3 cup Pumpkin Puree (or unsweetened apple sauce-I used the pumpkin puree)
• 1/2 cup Natural Cocoa Powder
• 1/4 tsp. Salt
• 2 tsp Vanilla Extract
• 1/4 cup Agave, Honey or Maple Syrup (I used Agave) - and actually I would add a bit more than this if you prefer a sweeter brownie rather than a rich brownie
• 2 Tbsp Maple Syrup (or just use more agave or honey)
• 1 Tsp Baking Powder
• 1/4 Cup Dark Chocolate Chips (more if you wish - highly recommended)

Peanut Butter Swirl Ingredients:

• 1/3 Cup Peanut Butter
• 1 Tbsp Agave or Honey
• Pinch of Salt
• Dash of Vanilla Extract

Directions:

1. Pre-heat your oven to 350 F.
2. Place all black bean brownie ingredients into your food processor and blend until smooth.
3. Spray an 8×8 baking dish with a healthy, non-stick cooking spray.
4. Evenly spread batter into baking dish.
5. On your stove-top melt peanut butter swirl ingredients and mix.
6. Dollop peanut butter swirl mixture with a spoon spaced out about an inch from each other onto the brownie batter.
7. Pull a knife back and forth through the batter creating your swirls.
8. Place in the oven and bake for 30-40 minutes.*Ovens vary so your discretion is needed. You will know your brownies are baked when the top becomes firm and the brownies pull away from the sides of the dish.
9. Sticking a tooth pick in the middle and pulling it out clean will ensure your brownies are baked fully.
10. Remove from oven when baked and let set in the baking dish for about 10 minutes.
11. Gently cut brownies, serve and enjoy!
12. To store brownies it is best to first let them cool completely and then store them in a sealed tight container in the refrigerator.

Try this recipe! It is surprisingly delicious, especially with a scoop of vanilla ice cream. :)

I am officially a fan of black beans in brownies. Yep. I just said that.

:)

Choco-holics

So, Joshua and I are are what many would call
...choco-holics...
Yep, you heard me right.
We love our chocolate.

And I want to share with you a couple of our favorite, FAVORITE chocolate recipes:

**Brownie Batter Pancakes**
**Chocolate Cake-in-a-Cup**

First thing's first...

Brownie Batter Pancakes!!!!

(This photograph is NOT MINE...I can't make food look that good.)

Source

Joshua and I LOVE these!
In fact, Joshua specifically requested them for his birthday breakfast...

The first time I heard of them was while browsing
the Skinny Taste website and I just could not believe
that pancakes that look so sinfully delicious can actually be HEALTHY!

Nutrition Facts as given in original recipe post:

Brownie Batter Pancakes
Skinnytaste.com
Servings: 1 • Size: 6-8 silver-dollar pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 172 • Fat: 2.4 g • Carb: 32 g • Fiber: 6.7 g • Protein: 5.3 g • Sugar: 4.7
Sodium: 241.7 (without salt)

What?! Only 172 calories for all that decadence?!
I was sold.
(The ones I made ended up with more calories, sugar, fat, etc. because I HAD to add some chocolate chips)

I made them, somewhat skeptical that these could really taste that good...
But they did!

And now I'm hooked. And so is Joshua.
(Kaiya will be too, haha)

 Here's my version of the Skinny Taste recipe:

(This IS my photo...obviously, haha)

Brownie Batter Pancakes
Servings: 1 • Size: 6-8 silver-dollar pancakes

Ingredients:

• 1/4 cup King Arthur Whole Wheat Flour
• 1/4 tsp. baking powder
• 1 Tbsp. Hershey’s Special Dark unsweetened cocoa powder
• 1 Tbsp. Agave Nectar (or 1 1/2 Tbsp. for extra sweetness; you can also use 2 Tbsp. of regular granulated sugar instead)
• pinch of salt (optional)
• 1 1/2 Tbsp. unsweetened applesauce
• 1 tsp. pure vanilla extract
• 5 1/2 Tbsp. 1% milk (or whatever dairy or non-dairy milk you prefer)
• 1 handful of chocolate chips (we love the Hershey dark chocolate morsels in our pancakes!)

**I often double the recipe for two people**

Directions:

• Mix dry ingredients very well, then add wet. 
• Make pancakes on a griddle or large skillet over medium heat.

In addition, I like to spread Adam's Creamy Natural Peanut Butter between the pancake layers.
Chocolate + Peanut Butter = HEAVEN!

Note:
*Joshua and I usually don't have to add any syrup to these pancakes because we like how sweet they are already.
*But if you like more sweetness, feel free to add some regular (or chocolate) syrup!
Just remember, if you add more "stuff" to them, they won't be as healthy. :)


Now for...
Chocolate Cake-in-a-Cup!!!!

Joshua and I have a fun story behind this recipe.
Starting within the past couple of months, Joshua and I have made it a tradition
to make cake in a cup on Sunday evenings after putting Kaiya to bed.

We make our own little individual cake in a cup and snuggle on the couch or bed while watching
an episode of Studio C or Granite Flats (or both?!) on BYUTV.

Oh my gosh!!! So good! I like to break up pieces of a Ghirardelli Mint Chocolate Square
and put it in my cake in a cup...along with a "healthy" amount of Hershey Dark Chocolate Morsels.

Yeah. Chocolate crazed.

But Joshua and I love it.
It's our own little tradition that brings us closer together.

Here's my recipe...

Chocolate Cake-in-a-Cup
 Servings: 1

Ingredients: 

• 2 Tbsp. King Arthur's Whole Wheat Flour (you can use regular all-purpose flour)
• 2 Tbsp. Hershey's Special Dark unsweetened cocoa powder 
• 1 Tbsp. agave nectar or honey (or 2 Tbsp. sugar)
• 1 egg (large or medium should work fine), well beaten
• 1 1/2 Tbsp. milk
• 2 Tbsp. canola oil (I actually like to use 2 Tbsp. applesauce instead of oil - less fat and calories!)

(Joshua and I have also recently started using coconut oil in our cake in a cup and it is AMAZING! Instead of 2 Tbsp. oil, use 1 Tbsp. oil and 1 Tbsp. coconut oil. The coconut oil is pretty solid, so when you mix everything together, you have to use a fork to break the coconut oil apart.)

• 1/2 tsp. vanilla extract (or a tad more if you'd like!)
• as many chocolate chips as you'd like! (or whatever chocolate you have around the house...remember, I like using Ghirardelli!)

 Directions:

•  In a large mug, stir together the flour, cocoa powder, and sugar (if not using agave or honey).
• Stir in the egg, milk, oil (or applesauce), vanilla, and agave or honey (if not using sugar). 
• When well combined, stir in the chocolate chunks. 
• Microwave somewhere between 50 and 60 seconds. The time really depends on the strength of your microwave. It may take a bit of experimentation to get it just right.
• Enjoy!And keep a glass of milk nearby. :)

("Just right" for my cake in a cup is about 54 seconds.)


** Here's the recipe that inspired my spin on cake in a cup.


Hope you enjoy these chocolate recipes! Joshua and I certainly do.
Try them out and let me know what you think! :)