iPad Mini Giveaway, say what?!

I'm so excited to bring you this awesome giveaway! 20 teachers have teamed up to buy an iPad mini for a giveaway. The giveaway is open to teachers {classroom and home school} in the contiguous United States. Please see the terms and conditions for more information. The entry options are really easy! Good luck!

I'm lucky enough to be at a school where one iPad is provided to each teacher to use with their classroom. I've loaded my kiddos iPad with plenty of apps based on what we are learning in the classroom. I use my personal iPad to confer with my students and collect data. I'll be sharing more about both iPad next week!

This giveaway is only open to teachers (classroom and homeschool) who are living in the contiguous United States. The winning entry will be verified and proof of eligibility may be required. Please see the complete terms and conditions at the bottom of the giveaway for more information.

a Rafflecopter giveaway

These other blogs have partnered with me to bring you this giveaway. They also have some great technology tips and products for you. Click on each blog link so you don't miss any!

The winner will be selected on August 10th. Good luck and don't forget to swing by next week for my Math and Reading apps I use with my kiddos!

What We Eat Wednesday #26 + Annoucement

Happy Wednesday, friends! I've got somewhat of a sad announcement to share. Kayla, Kenzie and I have decided that this will be our last week of What We Eat Wednesday. We talked it through and we are hoping for some flexibly back from our little blogs. The girls both having beautiful newborns to tend to and my school year is almost beginning which keeps us busy every day beyond belief. We are so happy to celebrate 26 weeks of recipes with all of our friends out there! I know when we started this little linky party we had no idea how many amazing people we would reach and the great recipes we have been able to get our hands on. So thank you all for making our 26 weeks simply fantastic! ♥

This by no means there will be no more recipes, there will be a ton more but not on a weekly basis! I hope you continue to check back on Laugh Eat Learn and Orchard Girls for our future tasty recipes, including the recipe I shared yesterday for Chocolate Espresso Cheesecake, yummmmmy!

These recipes are mouth-watering and only some of my favorites over the time we have been celebrated each Wednesday:

Gnoochi Lasagna by Georgia at Oatmeal Smiles
Reuben Sandwich by Carrie at A Mother's Shadow
Ranch BLT Macaroni Salad by Andrew & Dennis at Crafty Lumberjacks
Best Ever Southern Sweet Tea by Katie at My Half Ass Kitchen

Our Last What We Eat Wednesday ♥

Chocolate Espresso Cheesecake!

We all know that Ian Garten is my favorite, right?? Well, this recipe comes from her TV show that I adore watching. I think it's the simplicity of her cooking and the close cut shots of all the food. When I saw her make this recipe for Chocolate Espresso Cheesecake, I knew I had to make it at home. My three favorite things in one dish, no brainier.


For the crust: 
1 1/2 cups Graham Cracker Crumbs (about 10 crackers)
5 Tablespoons Unsalted Butter, Melted
1 Teaspoon Sugar

For the filling: 
5 Ounces Bittersweet Chocolate
1 Tablespoon Instant Espresso
4 Cream Cheese 8 oz. Packages (at room temperature)
1 Cup Sugar
1/4 Cup Cornstarch
1 Teaspoon Vanilla Extract
1/4 Teaspoon Almond Extract
1/2 Teaspoon Salt
3 Large Eggs
1/2 Cup Sour Cream

For the ganache: 
1/4 Pound Semi-Sweet Chocolate
1/4 Cup Heavy Cream 

* Ingredients & Directions copied directly from Food Network Recipe.


  1. Preheat the oven to 350 degrees F.
  2. To make the crust: Place the graham cracker crumbs, melted butter and sugar in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
  3. Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
  4. To make the filling: Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
  5. Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
  6. For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
  7. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache with a fork over the top of the cheesecake.
  8. Slice a piece, serve with some coffee, cream and ENJOY! 
Come back around tomorrow for a announcement regarding What We Eat Wednesday hosted by Orchard Girls and I!