school

New Semester

Penn State’s spring semester has begun! I kicked off the second semester of my junior year on Monday. I’ve had to mentally get back into “school mode” and out of “vacation mode” these past few days.

I suddenly have less time to randomly bake batches of white chocolate chip cookies... sad.

I suddenly have less time to randomly bake batches of white chocolate chip cookies… sad.

I’m going to be honest, I always struggle at the beginning of a new semester. I often feel very anxious and overwhelmed. I question whether or not I can handle the courses I have to take and I have a hard time getting into a routine as I adapt to my new schedule.

It’s funny, because a few weeks into classes, I look back and think why was I so worried that I couldn’t do all of this school work? God always carries me through my life, especially times when I am forced to adapt and stretch the limits of my comfort zone.

Here are my courses for this semester:

COMM460W– News reporting
COMM470A– Newspaper production
COMM270– Multimedia production
CAS204– Communication research methods
METEO003– Meteorology

So far, most of my classes are tough. Some are “senior level,” one is a research course, and two involve learning new-to-me software (like DreamWeaver, InDesign CS4, Adobe Creative Suite, etc.).

I’m definitely going to be challenged this semester, but I’m ready to trust God, do my best, and believe in myself and my abilities. 

I've already learned a new word in meteorology ... isopleth!

I’ve already learned a new word in meteorology … isopleth!

On the bright side, spring (and May–the end of the semester) will be here before I know it 😉

Muffins!

Hey. I just wanted to pop in really quickly and share a recipe before I head off to school for the day.

Yes, my room is lime green. My dad likes to call it “puke green.”

Pumpkin Muffins

Ingredients:
Cooking spray
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup milk

Directions:
1. Pre-heat oven to 400* and coat a 12-cup muffin tin with cooking spray.
2. In a small bowl, mix together the dry ingredients (the flours and spices).
3. In a large bowl, whisk together the sugar, molasses, oil, eggs, pumpkin, and vanilla.
4. Stir the flour into the wet ingredients in two batches, alternating with the milk. Mix until just moistened.
5. Pour the batter into the muffin tin and bake for 20 minutes. Cool for 15 minutes and enjoy!

*

I made some sweet potato muffins about two weeks ago, so I’m working on perfecting the recipe before I share it with you guys. They’re really good though! I’m also going to make butternut squash muffins when I find the time (school is killing me). I think I’m becoming obsessed with muffins?!

What is your favorite flavor of muffins? Any muffin recipe requests?

Bible verse of the day: For it is God’s will that by doing good you should silence the ignorant talk of foolish people. Live as free people, but do not use your freedom as a cover-up for evil; live as God’s slaves. 1 Peter 2:15-16