The weekend is finally, well, almost here! I am looking forward lounging a little more this week because I feel like I have been going to to sleep way to late and working myself a tad too hard.
Wednesday I attempted to do Zumba like I normally do, but it had been 3 weeks since my last Zumba session. (I sound like I am in confession right now. LOL) I arrived at the gym 20 minutes before the class started so I could stretch and then get on the treadmill. It felt wonderful so I was almost confident I would get through Zumba.
Zumba started and I was only able to get through 30 minutes of the hour class in. I felt bad but at the same time I knew I had a limit. Looks like eights and treadmill are my only friends for the time being. I will take it and embrace that. I know the time will come when I will be able to return to my normal activities but I seriously decided not to dwell on it too much, especially when I continued hurting the rest of the evening.
The yoga ball was my friend.
Last night we had a great rehearsal for our choir and then our the whole choir presented us with a nice gift card! When I think of the amount of diapers we will need for our little girl then I am thankful for all or any help we receive.
Tonight I have my last baby shower hosted by some of the graduate students and spouses. I am very much looking forward to it especially since I have never attended an evening baby shower. Once this shower is past then I will know definitely what I will have left to buy for the baby. In reality I am not worrying about it. Tomorrow I hope to have the car seats installed so that it can be checked. 5 weeks and less in counting friends! Excitement indeed!
This morning I woke up early and made some delicious goodies for you, I mean for us. Many know I have been having a hankering for donuts but I had not really done anything about it. Probably a good thing. I check out BabyCakes newest cookbook called BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles. I really was excited to try the different donut recipes they covered so I decided to make their recipe for Chocolate Cake Donuts.
I only adapted the recipe because I remembered from previous recipes I have made from their other cookbook that they add just a little too much sugar for my liking. I decreased the sugar and added cinnamon to the mix and then dusted the donuts with cinnamon sugar. It was really delicious.
Do you know I only own ONE mini donut pan??? Someone needs to help me remedy this. Anyone?
Anyway, the recipe made 3 dozen mini donuts and they were so moist and dense. These were probably the best that I have had. You have to make them! Make them for your families tomorrow morning. Who knew that vegan and gluten-free donuts could be good?
I am now currently enjoying 1 with some iced-coffee. Follow my lead.....
Chocolate-Cinnamon Cake Donuts
makes 3 dozen mini donuts or a dozen regular donuts
1/3 melted coconut oil ( I used Tropical Traditions)
3/4 cup vegan sugar (original recipe calls for 1 1/3 cups!)
1/2 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup unsweetened cocoa powder
1/3 cup potato starch
2 Tablespoons arrowroot powder
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon xanthan gum
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup hot water
Cinnamon-Sugar Sprinkle
1 Tablespoon ground cinnamon
1/4 cup vegan sugar
Add mix to a brown paper bag and toss each donut gently with sugar
Preheat oven to 325 degrees Fahrenheit. Brush donut trays with non-stick spray or with coconut oil and set aside.
In a medium bowl, whisk together the sugar, flours, cocoa powder, potato starch, arrowroot, baking powder and soda, salt, cinnamon and xanthan gum.
In a small bowl, add the hot water and coconut oil and let that melt, then add the applesauce, and vanilla and mix with a rubber spatula just until the ingredients are combined. Add the wet ingredients to the dry and fold the ingredients until well combined.
Using a tablespoon, drop either 1 Tablespoon of batter to mini donut pans or 2 1/.2 Tablespoons of batter to the regular donut pans.
Bake for 8 minutes, rotate, and bake for another 8 minutes more. Let cool in the molds for 5 minutes before sprinkling with cinnamon sugar.
Run a knife around the donuts in the molds, lift them out and place them on a baking sheet. Enjoy!
Labels: applesauce, Babycakes, baked goods, bread, chocolate, cinnamon, donut, doughnuts, gluten-free, new cookbook, sweet bread, tropical traditions coconut oil, vegan
