Peach Upside Down Mini Cakes + Weekly Menu


Another weekend of summer has come and gone and I am whipped. I really can’t remember the last time I was this tired. I’m dreading my 8:45pm hockey game – ugh. I mean, I know it will be fun once I convince myself to get my rear in gear. But for now, it’s dread.

But until then, between the sun (!) and the fun and the lack of sleep, I’m totally exhausted. Piper had a really rough night of sleep and we’re still unsure as to why. After an hour and a half of in and out of her room in the middle of the night, I finally gave in and rocked her to sleep…my newborn-like nearly 3-year-old. I’d have eaten it up…had it not been the middle of the night.

We had our first FULL weekend of fun in the sun – the pool, the beach, AND the splash pad. When we pulled into the driveway after our 9 minute drive home, Piper was both snoring and drooling and Shea wasn’t far behind. We carried them both to bed for a nap and had to go wake them by 4:30pm.

They’re now washing off the sand in the bath as I supervise. And yes, I realize the sequence of these events are all wrong. The splash pad was not as effective as I’d hoped in removing the sand from all the creases and crevices. #summertimeproblems

After our weekend guests departed, Mark dashed off to Aldi with the list I’d made and for the first time ever, I received no clarifying questions via text or phone call. Small miracles, people. Best I can tell, he got everything on the list…correctly.

While he was sure to stock up on $0.99 cookies, he didn’t come home with fresh fruit for the week. Fortunately, I have quite a bit from last week that’s still good and some peaches that will likely turn into these Peach Upside Down Mini Cakes…not the first time. I mean, how cute are they!? The perfect summer sweet that’s not-so-sinful and yet perfectly sweet. Oh, summertime…so glad to see you!

Peach Upside Down Mini Cakes

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 12 mini cakes

 

Ingredients

  • ⅓ cup, plus 1 Tbsp butter, softened
  • 6 tsp light brown sugar
  • 3 peaches
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • ½ cup lowfat buttermilk

Instructions

  1. Preheat the oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. Cut 1 tablespoon of butter into 12 small cubes and place one into each of the 12 muffin wells; sprinkle with ½ teaspoon of brown sugar.
  2. Slice 1 peaches into thin slices and place about 3 slices into the bottom of each muffin pan. Cut the remaining peaches into small cubes and set aside.
  3. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  4. In a mixing bowl with paddle attachment, beat the remaining ⅓ cup of butter and granulated sugar together until creamy. Add egg and vanilla extract and beat for another 2-3 minutes, or until well combined, scraping down the sides, as needed.
  5. Add half of the flour mixture into the batter, beat for 1 minute. Stir in the buttermilk and beat for another minute. Add the remaining flour mixture and beat just until combined. Fold in the cubed peaches.
  6. Divide the batter into 12 muffin pan cups. Bake for 25-30 minutes, or until inserted toothpick comes out clean.
  7. Cool the cakes in the pan for 5 minutes; run a knife around the sides of each to loosen from the muffin tin. Place the wire rack over the muffin pan and carefully turn the pan upside down to remove the cakes. Cool completely before serving.

Nutrition Information

Serving size: 1 mini cake Calories: 172 Fat: 5.9 Carbohydrates: 28.8 Sugar: 16.9 Sodium: 166 Fiber: 0.9 Protein: 2.9 Cholesterol: 29

3.5.3251

Weekly Menu: June 23rd – 27th

  • Sunday: Greek Orzo Pasta Salad
  • Monday: burgers on the grill, corn on the cob, grilled red skin potatoes
  • Tuesday: Salmon with Avocado Salsa
  • Wednesday: Book Club – out for dinner / leftovers for the crew
  • Thursday: Pasta with Cashew Cream Sauce, steamted broccoli

Be well,



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