It's beginning to finally feel like fall-ish around here in the Phoenix area.

That means that the highs are starting to be in the lower 90s to 80s instead of near the 100s, and our lows in the mornings are in the 60s.

Yep. That's fall here.

So while it's not sweater weather whatsoever, it is a time to start baking the fall goodies. Because if not now, we'd have to wait until about December when it actually feels like FALL here.

These cookies were a cure to feeling SAD about the weather. And I know they'd go perfectly with some apple cider, coffee, or tea-- or beverage of your choice. They basically taste good with everything.

Everything Delicious Cookies

Ingredients:

- 1/2 C butter, softened (one stick)
- 1/2 C sugar
- 1/2 C brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 baking powder
- 1 & 1/3 C flour
- 1/3 C chocolate chips (I used semi-sweet)
- 1/3 C baking Reese's Pieces
- 1/3 C caramel bits

Note: If your dough feels a bit dry, add a splash of oil: canola, olive, coconut (melted) all work! This will help the cookies not be too cake!

Directions:

- Preheat your oven to 350 and prep a baking sheet with parchment paper or cooking spray. If you have two baking sheets, prep them both. This makes between 18-24 cookies.
- Blend together your butter and sugars. Add your vanilla and egg to the mix.
- Work in your dry ingredients (not the sweets just yet) until everything is well combined and there are no flour streaks or anything like that!
- Fold in your goodies: chocolate chips, reese's pieces, and caramel bits.

Note: You can just do chocolate chips to make the perfect chocolate chip cookies, or basically add anything that you would like! This is a good base cookie recipe, so I've tested & learned.

- Use a medium cookie scoop (about 2 TBSP of dough per cookie). Bake for 9-12 minutes, depending on your oven. Let cool on baking sheet for 2 minutes until the cookies have caved in. Then remove to cooling rack.


Ready? OK. Now devour them.

Helllllooooooo strangers! I realize that I haven't written on here in, well, months. Truth be told I've been busy keeping up my other blog and starting a new business. All the while, the newfangled housewife duties never ceased-- they just haven't been shared on here!

I won't make promises of changing that on a consistent basis, but I am hoping to get a few posts up over the next few weeks...months...by December, in order to keep this thing still running. I happen to enjoy this space still very much.

I have been rereading Harry Potter (shocker), the first time I've done this since Michael was around 1-2 (if you're keeping tabs-- he turns five in just under a month). It's been so amazing, and part of me wishes that he was old enough to read along with me. But we're not there yet.

Anyway.

Rereading has me dreaming of fall, and since we don't actually have fall in Arizona, anyway, I didn't see what was stopping me from creating and baking and cooking some yummy fall foods to go with the warmth of the pages I am revisiting.

Without further rambling and sharing all that you probably don't care too much about, here's the RECIPE!

Chocolate Salted Caramel Chip Cookies

Ingredients:

- 1/2 C + 2 TBSP Salted Butter, softened
- 2 tsp water
- 3/4 C Sugar
- 1/4 C brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 + 2 TBSP cocoa powder
- 1 C all purpose, unbleached flour
- 1/2 C salted caramel chips
- 1/2 c chocolate chips
- course salt, for sprinkling (optional)

Directions:

- Preheat your oven to 350 and prep your baking sheet (I used parchment paper, but cooking spray works well, too).
- Blend together your butter, water, and sugars. Add your egg and vanilla, blending again until well whipped/combined.
- Add your baking soda, cocoa powder, and flour to your wet ingredients. Beat on a low speed until you can no longer see any flour in the mixture.
- Mix in your caramel chips & chocolate chips with a spatula.
- Use a medium cookie scoop (1-2 tablespoons) and drop the cookies on your prepared baking sheet. Sprinkle salt on top if desired (I did not in this batch, but I have before and it's sooooo good!)
- Bake for 8-10 minutes until cookies are cooked on bottom and edges. Let sit on baking pan for 2-5 minutes before transferring to a cooling rack.


TRY NOT TO EAT THEM ALL IN ONE SITTING!

Valentine's Day came too quickly for my liking, but it never has to really end. We celebrated by going out and playing some T-Ball with our oldest while our youngest was pretty much the cutest outfielder, ever. Don't believe me? Check it out....



But you're not here to tell me how cute my kids are (a little bit of favoritism there). You're here for this delicious recipe.

Red Velvet Donuts

Ingredients:

- 3 TBSP butter, softened
- 1 egg
- 1 tsp vanilla
- 1/2 C sugar
- 1/2 tsp red food coloring
- 1 C flour
- 3 TBSP unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt

- 1.5 TBSP distilled vinegar
- 1/2 C buttermilk

Directions:

- Preheat your oven to 350 and spray your donut pan.
- Use a standing or handheld mixer to combine your butter, egg, vanilla, sugar, and food coloring.
- In a separate bowl, mix together your dry ingredients. Alternate adding your dry ingredients, vinegar, and buttermilk to your butter mixture until all is well combined.
- Add the mix to your donut pan, filling each 3/4 of the way full.
Side note: I don't have a piping bag, but using one or filling a large ziplock and cutting off the tip to put the mix into the donut pan helps it disperse evenly and come out "prettier".
- Bake for 9-11 minutes. Remove from the oven/pan to a cooling rack.
- Let them sit for around 20 minutes before adding your icing/frosting (and sprinkles if you like)!
Forgive the poor quality of my photos, they're all with my phone!
I cheated and simply stuck some Pillsbury frosting in the microwave before dunking these bad boys in it to frost them, but this recipe for Cream Cheese Frosting was paired with the original recipe.


Pair with coffee or milk for the greatest taste!


I wrote an "attitude" piece over at my new blog. You should check it out!

'Tis the season for baking, and nothing says Christmas-time more than these cookies. I made them for the first time last year, and as soon as December November the holidays rolled around this year my family started requesting me to send them some. It seemed only natural, after making three batches already, that I should share this recipe once again.

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

They also taste ah-MAZING if you add 1/2 C caramel chips or crushed up candy cane!

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!

I was craving chocolate. And not, like, chocolate-chip cookies chocolate... but chocolate chocolate. And what's better than sea salt and chocolate?

That's right. Absolutely nothing.

So I do what any normal person does in this situation... I searched google for some new recipe ideas. That's how I came across this recipe.

Instead of butter, it's olive oil. And it's not just any old chocolate cookie-- it is literally a cookie that tastes like a brownie. With sea salt. Need I say more?

Please keep in mind that these need to sit in the fridge for at least 30 minutes before baking!

Ingredients:

- 1/2 C olive oil
- 3/4 C sugar
- 2 eggs
- 3/4 C flour
- 3/4 C unsweetened cocoa powder
- 1/2 tsp sea salt (plus more for sprinkling!)
- 1 tsp baking soda
- 1 tbsp hot water
- 1 tsp vanilla
- 3/4 C semi-sweet chocolate chips

Directions:

- Mix the olive oil and sugar in a large bowl. Next, add the eggs one at a time.

- Add the cocoa powder, flour, and salt. Mix until the dough forms.
(I have the best little helper.)

- In a small bowl (or, er, shot glass-- a souvenir!) dissolve the baking soda into the hot water. Add this and the vanilla to the batter and mix them in nicely.

- Stir in chocolate chips, then put the batter in the fridge for at least 30 minutes. Mine sat in there a couple hours while we ran errands.

- When you're ready to bake, line a cookie sheet with parchment paper and use a cookie scoop to get your batter out. It's going to be thick, like brownie batter, so using a scoop or spoon is your best option. Sprinkle sea salt over the top of them.

- Bake for 9-11 minutes, or until the edges are set. Let the cookies sit on the baking sheet(s) to cool for another 5-10 minutes at least, then transfer to a wire rack to cool some more.


This recipe makes around two dozen cookies exactly. Don't expect them to last long!

It's that most wonderful time of the year, and that means there's so much to do. When you have last minute gifts (Shutterfly photo gifts, anyone?), or perhaps a dessert to make for a party the night before or day of, there are always certain recipes and items you tend to fall back on. How do I know? Because I do the same thing! And here I am giving away my secrets and sharing four of my favorite Christmas recipes with you.

These are the four sweets I tend to use for gift bags to neighbors or movie-nights with good friends, but they have the potential to be party hits; I know if you served these at your next shin-dig or brought them to the office party, you would be the talk of the guests (in a good way, of course).

Listed in order, you'll find in this post:

Hot Chocolate Cookies

White Chocolate Chex Mix (with a minty option)

Peppermint Oreo Fudge

Nutcracker Sweets


So, let's get this party started!

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!


White Chocolate Chex Mix

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:
(Best made the night before or at least 2-3 hours in advance)

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Want to make it minty? Use mint m&m's and melt some mint Hershey's Kisses along with the white chocolate chips! Same directions apply.

Give away, devour, it's your choice.
This is something perfect to munch on. My personal favorite for Christmas movie-nights.


Peppermint Oreo Fudge

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:
(You're going to want to make this one the day before, because it needs to sit in the fridge for a good five hours to set. That means you can make it, let it sit overnight, and wow everyone the next day with your amazing dessert!)

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.

This is definitely a party food. I've brought it to several get togethers and it never fails. I have yet to leave without at least one person asking for the recipe!


Nutcracker Sweets

Before my husband and I married, I had never had this deliciousness. Our first Christmas party with his family his little sister made them and I've been hooked ever since. It's like an easy toffee to make, so if you're a toffee fan...prepare to be addicted!

Ingredients:

- 12-14 whole graham crackers (as many that will line a standard baking sheet)
- 1 C butter
- 1 C brown sugar
- 1 tsp vanilla
- 1 C chopped pecans
- chocolate syrup

Directions:
(Make these the night before or a solid few hours, because they are sticky and you want to give it time to set!)

- Line your baking sheet first with parchment paper, then with your graham crackers.
- Preheat your oven to 350.



- On the stove over medium heat, melt your butter. Add the brown sugar and bring to a boil, stirring the whole time, for one minute. You don't want it to get chunky!
- Remove the mix from heat and add your vanilla. Mix well, then pour the mix over your graham crackers. Use the back of a spoon to spread it as evenly as you can over the graham crackers.
- Sprinkle the chopped pecans over your creation. Bake in the oven for 5-10 minutes (I always do 10 so the edges get nice and bubbly/ dare I say a little "burned".)



- Remove from the oven and let them cool slightly. Move to a plate (on the parchment paper if possible). Drizzle with chocolate syrup *this part is optional*.
- After they cool, break them up as you like!
These are perfect sweets to give away in a tin or mail to someone who may not be close enough to enjoy them.


This time of year is nothing if you don't have a few recipes on hand when needed. Let me know if you get some raves (or perhaps just want to offer them yourself) after eating/serving/giving any of these away!

Merry Christmas!

I was in the market for a new brownie recipe to try (my friend and I were sharing a craving) and was sent this via Pinterest to try. I didn't do the original (9 x 13 of brownies is way too much to have around the house), so I had to make some changes.

These. Are. Amazing.

I'm allowed to say that, right?

Also, they're not awful for you. The way I made them, there's no oil, low sugar, and plenty of chocolate.


Vegan [Banana PB] Fudge Brownies

Ingredients:

- 1 (overly ripe) mashed banana
- 1/3 C peanut butter
- 1/2 C milk (almond or soy to make it vegan)
- 2/3 C unsweetened applesauce
- 1/2 tsp vanilla

- 2/3 C all purpose, unbleached flour
- 2/3 C brown sugar
- 1/2 C [special dark] cocoa powder
- 1/2 tsp baking powder
- pinch of salt

- 1/2 C chocolate chips


Directions:

- Preheat your oven to 350 and spray a 8 x 8 baking dish.

- Whisk together your banana, peanut butter, milk, applesauce, and vanilla until well combined. Gradually add your dry ingredients (minus the chocolate chips-- save those for last!)

The dough will be thick-ish.

- Fold in your chocolate chips last.
- Using a spatula, pour/scoop the batter into your prepared dish. Smooth the batter as evenly as possible.
- Cook for 25 to 30 minutes or until a toothpick comes out clean from the center. *Note: Be careful not to over bake, because then they wou't be "fudgy".)*

These cookies are super easy-- something to throw together if you have friends or family about to show up and you want your kitchen to smell wonderful, but maybe want to do a little more than just the break-and-bake cookies. Plus, who can pass up on coconut?

Oh, and the surprise inside? If you have some Hershey Kisses handy, they give the cookies a little extra chocolate-boost. (Which is always amazing, am I right?)

They also have the Michael & Clark seal of approval, just so ya know.


Ingredients:

- 1/4 C butter, softened
- 3 TBSP Coconut Oil, melted
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C all purpose, unbleached flour
- 1/2 C chocolate chips
- 1/4 - 1/2 C unsweetened coconut flakes
- 12 - 18 Hershey Kisses (optional)


Directions:

- Preheat your oven to 350 and prepare your baking sheet by spraying or lining with parchment paper.
- Using a handheld or standing mixer, blend your butter and oil together. Then mix in your sugars until fluffy.
- Add your egg and vanilla to the mixture.
- *Optional: Mix your dry ingredients (flour, salter, baking powder & soda) in a medium-sized bowl.* Add your dry ingredients in batches to mix your batter more thoroughly.
- Fold in your chocolate chips and coconut flakes.

- Using a cookie scoop, scoop your dough and place on the cookie sheet.

If you are adding Hershey Kisses put about 1/2 the amount of dough in your cookie scoop, then push a Hershey Kiss into the middle and cover the bottom with more dough. If you have a medium-sized scoop, it works perfectly. *Note: If you do not have a cookie scoop, you can simply shape the dough around the Hershey Kiss, about 2-3 tablespoons worth.*


- Bake for 8 - 11 minutes. Remove immediately to cooling rack.

In my opinion, you can never have enough chocolate-- or coconut. Enjoy!

Not too long after we moved in to our new place I was dealing with some serious tooth pain. Turns out, I had to have ALL my wisdom teeth out.

I was not excited.

In order to come to that conclusion, I had to get in to see the oral surgeon. With Clark gone, living in a new place, I thought I was up a creek without a paddle. But, if you recall, I was paired with Jacquie for my first Cara Box experience, and she didn't hesitate to help. I was so grateful that her and her hubby were willing to watch Michael for a couple hours so I could figure out just what to do about my teeth.

And, of course, that meant I had to make them something sweet.


Ingredients:

- 1/3 C peanut butter
- 2 Tbsp canola/vegetable oil
- 1 C of sugar
- 1/3 C of nondairy milk (I used Silk Vanilla Soy)
- 1 tsp vanilla
- 1 C flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C of rolled oats
- 1/2 C or so of vegan chocolate chips


Directions:

- Preheat your oven to 425 degrees.
- Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
- Add your flour, salt, and baking soda to your peanut butter mix.
- Carefully fold in your oats and chocolate chips.
- Place spoonfuls of cookie dough on a lightly oiled baking sheet and press each cookie down with a fork like you would peanut butter cookies (criss-cross).
- Bake for 6-10 minutes. Let stand two minutes or so before moving to a cooling rack.
*Note: This may be my new oven, but my cookies got a little crispy on the bottom. I would suggest setting your timer for about 6 minutes first just to be cautious!*

Molded from Paint and Tofu.

Today I've asked one of my dearest and oldest friends to post and share her story. ShaCarol is trying to raise money to go to Belize to work with people who are deaf and hard of hearing. But, why read what I have to say, when ShaCarol herself has prepared something so wonderful for you?

Last spring, ShaCarol visited Gallaudet University—the world’s only University developed for deaf and hard of hearing people. Look closely… she's saying, “I LOVE YOU!”
Hi, everyone!

I’m ShaCarol. Emily, as usual, is being an amazing friend and sharing some space on her blog for my behalf. So I do hope I entertain you all with my ramblings and insight. Emily and I have been friends ever since the 8th grade, yeah, I think that’s right. I don’t quite remember exactly how we became friends, but then again, that’s how all of the best friendships start. Emily says it started with me telling her my name and her constantly forgetting it. Hm. Anyway…about eleven years later and we’re still Emizzle and ShaCizzle. Farther apart, but closer in heart. Hey, I just made that up. I’m pretty good at this writing thing.

Anyway, I thought before I get into the meat of this post, it would be helpful to really explain my background and connection with Emily.

Emily knows me really well. She knows how I often like to ‘play it safe.’ She knows how shy I am. She knows how I like to stay in my comfort zone and appreciate the familiar. And she knows when I do stick a foot out of my bubble—it’s a pretty big deal. The bubble I’ve wanted to pop lately is my inspiration to travel. I have never been out of the country and recently I’ve had an opportunity present itself to me. But of course, like most things, not without a price.

Let me rewind.

You see, I’m a graduate student. Last spring, one of my professors mentioned a trip she had taken and how she would really like to see me join in the next year as I may be able to help students who are deaf and hard of hearing.

“I’m a part of something bigger…” My school system’s deaf and hard of hearing staff and students made their mark on a collage to show their togetherness and support of the field of deaf education.
There I go again, jumping ahead of myself. Rewind. You see, I’m a teacher. To be specific, I teach students with hearing loss. Usually, right about now, I get a resounding, “Woah! You know sign language?” Yes, I do. However, in actuality, many of my students use listening and spoken language. You’d be here for days reading if I went in detail, but if you’re puzzled by what I’m saying, take a look at THIS. But this is kind of irrelevant….the point is I teach deaf kids and it’s a pretty awesome gig.

Alright, fast-forward.

Because of my background in deaf education, this professor of mine really encouraged me to join her group on their next trip. Her thoughts were that I may be able to provide some educational insights to this community where their deaf and hard of hearing children virtually have no language whatsoever.

What an amazing and rewarding opportunity, am I right?

I love and adore my students here in NC. But being able to work with students in a different country is just an experience I can’t pass up and that would inevitably benefit me as a teacher and my current students. I would be changing them. They would be changing me. It would be beautiful to experience that transaction. I’ve heard about the benefits of traveling and I can only imagine how tremendous time spent with these students could be, but I’ll never know until I leave my bubble.
This trip I have so ambiguously hinted at is to Belize. Yes, Central America. So, actually, not too far away. A 7 hour flight. It will be the 2nd week of March, the 10th-15th. The group that regularly goes is called 4 the World. 4 the World writes it best in on their website: “We collaborate with communities across the globe by empowering them to identify and solve their most pressing health and educational needs.”

At first I thought, there’s no way I can miss an entire week of work to do this. Nah. I’ll try and see if the leader can set something up over the summer (which would be a long shot).

In October, I even met up with the leader to get some more details about the program and what we would be doing. I expressed my hesitancy about missing work, but that little voice in the back of my head kept nudging me. It was my desperation to break out of the mold and seize the opportunity NOW instead of letting it pass by again…and again…and again. As Emily would say, “No day but today.”
All this to say, I’ve decided to step out of the bubble.

I’ve been trying to fundraise for this trip to Belize. However, I’ve realized I’m quite awful at talking up things. I have received a few donations so far, but not yet enough to commit to the trip.

This brings me to my personal request. For all of you that have been so kind to take the time to read, or skim, through this, please click the attached link and consider making a donation. If you can’t make a donation, that’s okay, I still love you.
There are other ways you can support my endeavor. You can forward this blog post to a friend or two…or ten. You can tweet out the attached link to your friends. You can say a prayer, or two, or ten that I am able to meet my goal. You can pray for my safety in traveling. You can pray for the wisdom and courage to lead these children and educate them. You could send me an e-mail with some uplifting words of encouragement to get me through this process.

I would like to reach my goal of $1350 by Jan 1st.

With your help, I am excited to seize the opportunity presented and step out of my bubble. With Emily’s help, I’ll be sure to post again and let you all know how my journey to the outside of the bubble goes.

Signing “CHEESE” and smiling for the camera at Hanging Rock State Park back in 2009!
Happy Holidays,
ShaCarol

Want to help my dearest friend with her goal? Follow this LINK, share it, and help her break out of her shell and help those in need in Belize.

I love Chex Mix. It's a tradition in my husband's family to make it this time of year, and our PaPa really makes it the best. However, I don't seem to have the knack for it. And unlike my husband, I can't eat the "something salty" nonstop.

Something salty AND sweet, on the other hand... that I can do.

Enter White Chocolate Chex Mix.

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Give away, devour, it's your choice.

I made this for a movie night with friends


and for our ornament exchange at Bible Study.


It was a HUGE hit! Perfect for holiday get togethers.

Recipe altered from My Recipe Magic.