This entire week has been CRAZY!!! This the reason I have not been able to update my blog lately… (which makes me sad :()
I’ve literally been in training all week-long for work! During this training I found out that I will be doing some traveling come August and September… But it’s not anywhere cool… just Houston. I will be gone the week of August 27-31, then again September 4-7, then I will be in local training again September 24-28th. Ohy, my head hurts just thinking about it! Oh, the first week of school… I will be out-of-town... So I’m hoping my teachers are going to be OK with Josh filling in for me that week… is that legal?
Even with this crazy week, I had time to bake a cake! (totally random I know…) . A Peach Amaretto Upside Down Cake to be exact! Boy did it hit the spot. And no, this is not a Weight Watchers recipe (but it does have fruit hmm…) I enjoyed every last bite of it, and I guarantee… so will you (expectantly if you top it off with Blue Bell Ice Cream)
Peach Amaretto Upside Down Cake
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 3 Tbs Amaretto liquor (always take a sip or 2 before to make sure it tastes good ;))
- 2 peaches, cut very thin
- 1/2 cup chopped pecans
- 1/4 cup butter
- 1/2 cup white sugar
- 2 eggs
- 1 tsp almond extract
- 1/4 cup milk
Preheat the oven to 350.
Whisk together the flour and baking powder in a bowl and set aside. Stir together the brown sugar, 1/4 cup melted butter, and amaretto in a 9-inch pie pan until the sugar starts to dissolve. After sugar is dissolved, place the peach slices on top then sprinkle the top with the chopped pecans; set aside. Beat 1/4 cup melted butter with 1/2 cup white sugar with an electric mixer until light and fluffy. Beat in the eggs 1 at a time, then add the almond extract. Pour in the flour mixture alternately with the milk, mixing just until incorporated. Gently pour the batter into the pan, over the top of the peaches and pecans.
Bake for about 25 min, or until a tooth pick inserted in the middle comes out clean. Let is cool in the pan for about 10 min before you flip it onto a plate. Before you flip it, you may want to run a knife along the edges so that nothing sticks.
Be sure to eat it warm with some ice cream (do yourself a favor, and get Blue Bell)! It’s sooo delicious! I’m drooling thinking about making this again and eating it!!!
Oh did i mention I would be gone next week also, my family is going on a cruise!! We will be stopping off in Cozumel and Progreso, Mexico. I can’t wait to be snorkeling and eating local food in Cozumel!! Not sure yet what Pregreso will bring, but I know there will be sun and the Beach involved! All I know is, I cant wait to be on a vacations and get away for a while… I sure will miss my babies though, but not to worry, we have them all set up to go to their own resort for the week (Dogs Rule Resort :))
Well as they say “Bon Voyage”
So, one of the hardest parts of eating healthy and weight loss that I struggle with, is the fact that I have a huge sweet tooth! It’s pretty embarrassing to open my desk drawer and to see the plethora of Hersey kisses (just about any flavor they make it in)…
In my search for “healthy” or low-fat/cal satisfying sweet things, I have come across the recipe for mini cinnamon rolls. I did not have high expectations for these, because they are not Cinnabon rolls. But let me tell you, they are FANTASTIC!! I am eating them as breakfast and desert (if i need something sweet at night… it’s a much better choice over ice cream), Josh has also been eating them and loves them! If Josh likes it, then you know it’s gonna taste good 🙂
Skinny mini Cinnamon Rolls
For the Cinnamon Rolls
- 1 can (13.5oz) Pillsbury refrigerated pizza dough (I used a 11oz because that’s the only I could find)
- 1 1/2 TBS reduced fat butter, melted (like smart balance)
- 4 TBS sugar
- 2 1/2 tsp cinnamon
For the icing
- 1/2 cup plus 1 tablespoon powdered sugar
- 1 1/2- 2 tsp non fat milk
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.
Open the can of pizza dough and stretch out flat onto lined baking sheet. With a brush or spoon, spread ½ of the butter over dough.
Combine sugar and cinnamon in a small bowl, and mix. Sprinkle 2 TBS of this mixture over the top of pizza dough, covering the butter. (Don’t worry, we will use all of it) Now start at the shorter side (, roll the dough so the mixture in on the inside. Rub the remaining butter on the outside of the roll and add another 1 1/2 TBS of the cinnamon/sugar mixture on the outside of the roll.
Cut into rolls, depending on how many oz of pizza dough you used, you should get 12 -16 mini rolls. Put on the baking sheet with a little room around each of them, then sprinkle the tops with the left over cinnamon/sugar mix.
Bake about 10-15 minutes then set aside and let cool (it’s gonna be hard to not eat one right out of the oven, but trust me, the icing makes this thing!)
To make the icing, just combine powdered sugar and milk until it’s think icing constancy. Drizzle it over the rolls (Now you can eat these!!)
Nutrition info: 90 calories, 1g fat, 2g protein, 18g carbs, 1g fiber, 185mg sodium, 7g sugar,2 WW pluspoints
as compared to the Cinnabon Rolls
*SHOCKER* (730 calories, 24g fat, 127g carbs, 127g carbs, 20 WW pluspoints) OUCH!!!!!!!!
Original recipe can be found at skinnykitchen.com
They really are sooo yummy and for sure will satisfy my sweet tooth! I will take 1 of these over snacking on Hersey kisses (at 25 calories each) any day!
I have made several more WW recipes this week (cream of zucchini soup and coconut chicken) and hopefully get to post them this week.
Until next time,