My weekend in Chicago was fun. Lots of fun, even if my dad’s NASCAR racing experience got rained out. At least we were able to make a detour to see my Grannie.
Several years ago on Thanksgiving Day, I had dragged my mom to a spin class at my family’s local gym. She cursed me through the entire class, literally, and swore off spinning “forever”. Her butt hurt…she couldn’t catch her breath…she’s sore. Blah blah blah. I assured her that at the very least, she earned her Thanksgiving meal…and pecan pie.
Fast forward to somewhat recently, my mom is attending spin class on a regular basis. I commend this, especially since the spin class she attends is on Friday evenings. I admire anyone who can manage a workout on a Friday, much less after work on a Friday. I am completely and utterly WHIPPED by Fridays.
At her Friday evening spin class, they have “the regulars” who are there each week…and expect one another to be in attendance. As much as I love my home gym set-up, there’s a lot to be said for accountability when it comes to working out. I’m pretty sure my mom only goes BECAUSE of “the regulars” as she claims that spinning is getting no easier with time.
This summer, “the regulars” have formed a Friday evening routine of spinning, showering, and then reconnecting at someone’s home for food and drinks. My parents were hosting last week and I got to meet “the regulars” — all very kind people who enjoy their Mai Tais and wine! I had to finally excuse myself at 11pm (midnight my time). As much as I can hardly bear a workout on Fridays, staying up late rarely happens either.
On weekends, I like to catch-up on sleep and being the early riser that I am…this requires a reasonable bed time. I just can’t hang with my parents and their friends…who finally parted ways well after midnight. Party animals, those parents of mine!
Rather than staying up late, I like to enjoy weekend mornings in my kitchen with coffee in hand. Weekend mornings are when I get to be creative with my favorite meal of the day and whip together breakfasts that would never happen Monday through Friday…like these. The perfect start to a summer morning.
Peach Doughnuts with White Chocolate Glaze adapted from Girl Versus Dough
1/4 cup unsweetened coconut flakes
1 Tbsp unsalted butter, melted
1/3 cup + 1 Tbsp low-fat buttermilk
1 egg, lightly beaten
1 cup whole wheat pastry flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup peaches, peeled and diced
1/3 cup white chocolate chips
1 Tbsp canola oil
Preheat oven to 350 F. Place coconut flakes on a baking sheet and bake 8-12 minutes, stirring once, until coconut is toasted. Remove from oven and set aside.
Increase oven heat to 400 F. In a large bowl, whisk together melted butter, buttermilk and egg. In a separate medium bowl, whisk together flour, sugar, baking powder, and salt. Add dry ingredients to wet ingredients and stir to combine. Fold in diced peaches.
Spoon batter into lightly greased doughnut pan wells so they’re about two-thirds of the way full. Bake for 8-12 minutes, or until the tops of the doughnuts spring back when lightly touched. Allow to cool in pan for a minute or two, then turn out onto a cooling rack to cool completely.
To make the glaze, microwave all glaze ingredients in a shallow bowl for 10 seconds at a time, stirring between, until melted. Dip cooled doughnuts into the glaze (or spoon it over the doughnuts) and return to cooling rack to dry. Top with toasted coconut.
Yield: 11 doughnuts (3 1/2-inch diameter)
Nutrition Information (per doughnut): 143 calories; 6 g. fat; 17 mg. cholesterol; 170 mg. sodium; 20.2 g. carbohydrate; 1.6 g. fiber; 1 g. protein
Result: Peach, coconut, and white chocolate…quite a combination of deliciousness 🙂 I reduced the sugar some and used whole wheat pastry flour. These turned out great and the fresh peach was definitely the highlight. Enjoy![/print_this]
The weekend went so fast, but it was a good one 🙂 I got into town from Chicago, grocery shopped, and whipped together a risotto meal that Mr. Prevention raved about. I love when dinner receives lots of compliments. It was good enough he never made mention of the lack of meat, even!
Off to work!