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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Friday, September 8, 2017

PEACH COBBLER-ISH


I 'permanently borrowed' this fabulously easy recipe from Taste Of Home. If you go looking for it, you'll find it listed under "Tennessee Peach Pudding Recipe". Why? Um.....I dunno!!! There is nothing pudding-y about this recipe. It's more cobbler-ish. What I DO know is this is easy and delicious. The hardest part was peeling and slicing the peaches (5 slices for the recipe.....1 for me). Their recipe also said "Half-and-half cream".....pour it over the finished yumminess. Um...NO!!! At least not in Chez Jan! To me, half-and-half is coffee creamer......but maybe that's what would make this pudding-y. That's just something I'll never find out because I'm not gonna do it! Go make this before peaches are out of season......you won't be sorry! Promise!
 
PEACH COBBLER-ISH
Makes 8 Servings


1 cup all-purpose flour
½ cup Splenda granulated (OR sugar)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional) *see my spin
½ cup milk
3 cups sliced, peeled fresh or frozen peaches

TOPPING:
1 ½ cups water
½ cup Splenda granulated (OR sugar)
½ cup packed brown sugar
1 TBSP light butter
¼ tsp ground nutmeg

(water not pictured....oops!)
Preheat oven to 400°. Spray an 8x8-inch baking dish.

Don't forget to spray it in your dishwasher to save having to clean up overspray
Combine flour, Splenda (OR sugar), baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peaches.




Spread into the baking dish.

For the Topping, combine water, Splenda (OR sugar), brown sugar, butter and nutmeg in a medium saucepan. Bring to a boil, stirring until the sugars have dissolved. Pour over the peach mixture.

 



Bake until the filling is bubbly and a wooden toothpick comes out clean, @40 – 50 minutes.



Serve warm or cold with whipped cream or a GOOD vanilla bean ice cream.

MY SPIN: To know me is to know I love cinnamon, so I used a heaping teaspoon. I also used 2% milk. I would NOT recommend using canned peaches....to liquidy.

Enjoy!

Peace.
Jan

Recipe without pictures:

PEACH COBBLER-ISH
Makes 8 Servings

1 cup all-purpose flour
½ cup Splenda granulated (OR sugar)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional) *see my spin
½ cup milk
3 cups sliced, peeled fresh or frozen peaches

TOPPING:
1 ½ cups water
½ cup Splenda granulated (OR sugar)
½ cup packed brown sugar
1 TBSP light butter
¼ tsp ground nutmeg

Preheat oven to 400°. Spray an 8x8-inch baking dish.

Combine flour, Splenda (OR sugar), baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peaches.

Spread into the baking dish.

For the Topping, combine water, Splenda (OR sugar), brown sugar, butter and nutmeg in a medium saucepan. Bring to a boil, stirring until the sugars have dissolved. Pour over the peach mixture.

Bake until the filling is bubbly and a wooden toothpick comes out clean, @40 – 50 minutes.

Serve warm or cold with whipped cream or a GOOD vanilla bean ice cream.

MY SPIN: To know me is to know I love cinnamon, so I used a heaping teaspoon. I also used 2% milk. I would NOT recommend using canned peaches....to liquidy.

Enjoy!

Peace.
Jan

Sunday, August 13, 2017

Magic Cake


I wish I could take credit for this 'magic' cake, but I found it at bakingglory.com. What makes it magic (you didn't ask)? There is no cake-like batter.....and it really comes out more like a crustless egg custard pie type dessert. Whatever you want to call it, it's so worth making. When it first comes out of the oven, it's so light and fluffy looking.....but as it cools, it kind of deflates. Don't let that deflate your happiness! This is truly tasty! And I'm sure you have all the ingredients in your fridge/pantry. So go make it!  (Once again, I'm doing the post like I normally do and then at the end it's posted without the pics to make it easier for you to copy & paste/print.)
 
 
MAGIC CAKE
Makes 9 Servings

Didn't realize the crappy lighting on this.....was in a hurry to taste it!
 
 
4 eggs, separate yolks from whites, at room temperature
1 tsp vanilla extract
¾ cup sugar (or Splenda granulated)
1 stick light butter, melted
¾ cup all-purpose flour
2 cups lukewarm 2% milk



Preheat oven to 325°. Spray an 8x8-inch glass baking dish.

Separate eggs....put the egg whites in a small bowl and mix until they are stiff....set aside.



Put the egg yolks in a medium bowl and mix with the sugar. Add the melted butter and vanilla extract and continue to beat for a minute or two.

Add the flour to the egg yolk mixture and mix together until fully incorporated.


Slowly start adding the milk and mix well.

Add the egg whites, a third at a time, gently folding in with a spatula until all the egg whites are folded in.


Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so take a look at around 40 minutes and go from there (I cooked mine for 50 minutes).


Let cool and serve. Can be served 'as is' or you can sprinkle a little powdered sugar on it once it has completely cooled.

When this first comes out of the oven, it looks 'puffy'.....

......but after it cools, it 'deflates'.


MAGIC CAKE
Makes 9 Servings

4 eggs, separate yolks from whites, at room temperature
1 tsp vanilla extract
¾ cup sugar (or Splenda granulated)
1 stick light butter, melted
¾ cup all-purpose flour
2 cups lukewarm 2% milk

Preheat oven to 325°. Spray an 8x8-inch glass baking dish.

Separate eggs....put the egg whites in a small bowl and mix until they are stiff....set aside.

Put the egg yolks in a medium bowl and mix with the sugar. Add the melted butter and vanilla extract and continue to beat for a minute or two.

Add the flour to the egg yolk mixture and mix together until fully incorporated.

Slowly start adding the milk and mix well.

Add the egg whites, a third at a time, gently folding in with a spatula until all the egg whites are folded in.

Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so take a look at around 40 minutes and go from there (I cooked mine for 50 minutes).

Let cool and serve. Can be served 'as is' or you can sprinkle a little powdered sugar on it once it has completely cooled.

Enjoy!

Peace
Jan

Sunday, July 23, 2017

Peach Bundt Pound Cake


Well hello!!! It's been a long time since I've been here. I bought a ton of peaches.....just like I did once before.....and now I have to figure out what to do with them. A lot of different things came to mind, but this one in particular jumped out at me. And one of the best things.....I used my Daddy's bundt pan. Yes, he loved to bake and it gave me 'warm fuzzies' to use his bundt pan. This is a really good pound cake. I'm going to do something a little different this time with the 'blahg' post.....I'm going to do it the way I always have and then I'll put the list of ingredients and directions at the end (again) without the pictures so you can copy and paste to print it out without pictures if you want. I truly hope you make this.....it's scrumptious!!!
 
 
PEACH  BUNDT POUND CAKE
Makes 8 or 16 Pieces
(depending upon how big a piece you want)

 
INGREDIENTS:
1 cup light butter, softened (2 sticks)
2 cups Splenda granulated (or sugar)
6 large eggs (or 1 ½ cups egg substitute)
½ tsp almond extract
2 tsp vanilla extract
3 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup light sour cream
3 cups diced fresh or frozen peaches
3 – 4 TBSP butter, softened
¼ cup granulated sugar


Preheat oven to 350°.

In a 9 – 10” nonstick bundt pan, butter the pan well with the 3 – 4 TBSP butter and dust with the ¼ cup granulated sugar, being sure to turn the pan to get it coated well.



In a large bowl, cream the softened butter and Splenda (or sugar) until light and fluffy.



Add the eggs one at a time (or egg substitute ¼ cup at a time), beating well after each addition.



Beat in the almond and vanilla extracts.



In a separate bowl, combine the flour, baking soda and salt....mix well.

This is where I added the cinnamon that's not in the list of ingredients.
Add the dry mixture to the batter, alternating with the sour cream, beating well after each addition.



Fold in the peaches and pour the batter into the bundt pan.





Bake for 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.



Cool 15 minutes and turn out onto a serving/cake plate.





PEACH POUND BUNDT CAKE
Makes 8 or 16 Pieces
(depending upon how big a piece you want)

INGREDIENTS:
1 cup light butter, softened (2 sticks)
2 cups Splenda granulated (or sugar)
6 large eggs (or 1 ½ cups egg substitute)
1/2 tsp almond extract
2 tsp vanilla extract
3 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup light sour cream
3 cups diced fresh or frozen peaches
3 – 4 TBSP butter, softened
¼ cup granulated sugar

 
Preheat oven to 350°.
In a 9 – 10” nonstick bundt pan, butter the pan well with the 3 – 4 TBSP butter and dust with the ¼ cup granulated sugar, being sure to turn the pan to get it coated well.

In a large bowl, cream the softened butter and Splenda (or sugar) until light and fluffy.

Add the eggs one at a time (or egg substitute ¼ cup at a time), beating well after each addition.

Beat in the almond and vanilla extracts.

In a separate bowl, combine the flour, baking soda and salt....mix well.

Add the dry mixture to the batter, alternating with the sour cream, beating well after each addition.

Fold in the peaches and pour the batter into the bundt pan.

Bake for 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 15 minutes and turn out onto a serving/cake plate.

MY SPIN: To know me is to know I LOVE cinnamon! Peaches and cinnamon just go together. So when I prepared the bundt pan, I sprinkled some cinnamon on the sugar.....and I used real sugar for this. For the batter, I used imitation Splenda. I also added a little in with the dry ingredients. This recipe is a definite keeper! I think the next time I make this, I'm going to not only use vanilla extract but some vanilla beans as well. This can be served 'as is' or with a dollop of whipped cream or a good vanilla or chocolate ice cream.

Peace & Love
Jan

Thursday, September 8, 2016

Vanilla Bean Pudding Cake

All  can say is it's a good thing this recipe turned out as delicious as it did. I could not find vanilla beans or vanilla paste around here. My husband and I drove 80 miles (yikers!!!) round trip to get them! I bought the last jar of 3 beans the store had, and they were kind enough to hold them for me until I got there. And then.....oh wait until you get to MY SPIN. Ugh! But the end result is fabulous! It kind of looks/sounds difficult, but it's not. We all know I don't do difficult. Because of the pudding type sauce, this is really moist. If you like vanilla, this is the dessert for you!
 

VANILLA BEAN PUDDING CAKE
Makes Either 9 Servings OR 8 Ramekins


PUDDING:
2 ½ tsp cornstarch
1 ½ cups whole milk, divided
½ cup sugar
½ vanilla bean, split and scrapped (or 1 tsp vanilla bean paste)
1/8 tsp salt

CAKE:
1 cup all-purpose flour
2/3 cup sugar
1 ½ tsp baking powder
½ tsp salt
1 large egg
3 TBSP light butter, melted
1 TBSP vanilla extract


Preheat oven to 350°. Either butter or use a butter spray to coat an 8” square baking dish or 8 8-oz ramekins.

For the pudding, place the cornstarch in a small saucepan and add 2 TBSP of the milk, stirring until there are no lumps. Add the remaining milk, the sugar, split vanilla bean and its seeds (or the vanilla bean paste) and salt. Heat until the mixture is just simmering, stirring occasionally, about 3 minutes. The pudding will thicken slightly, but not more than slightly.


Pour the pudding mixture in the prepared baking dish or ramekins. (See MY SPIN)


For the cake, in a large mixing bowl whisk together the flour, sugar, baking powder and salt. In a medium bowl, whisk together the egg, milk, butter and vanilla. Add to the dry ingredients until just moistened.



Pour the cake mixture over the pudding mixture.


Bake 25 – 30 minutes regardless of which you use (baking dish or ramekins) until the top is golden and a wooden toothpick inserted in the center comes out clean. The sides will be a little bubbly from the pudding.


Cool 15 minutes and serve warm. This can be served 'as is' or with a nice fruit compote or that delicious Blueberry Sauce I shared last month.


MY SPIN: Put the baking dish or ramekins on a cookie sheet before you put the cake in the oven!!

And now I have to clean the oven! UGH!!!
Loving Life!
Peace.
Jan




Thursday, August 11, 2016

Hasselback Zucchini

You've heard of Hasselback Potatoes? Well, I came across this recipe on Eating Well.....and did NOT change it one bit! It was just that good 'sounding'....and ended up tasting amazing! I bought the zucchini when I bought the box of tomatoes.....but only got 6 zukes! I'll probably make zoodles with the other 2.  This is really good and would be a fun/sneaky way to get the kids to eat their veggies!

HASSELBACK ZUCCHINI
Makes 4 Servings


1 TBSP extra virgin olive oil
1 tsp dried oregano
¼ tsp garlic powder
¼ tsp salt
¼ tsp ground pepper
4 small zucchini
Very thinly sliced Parmesan cheese


Please see the end for cooking instructions!!!!


Combine all but the zucchini and cheese in a small bowl.


Cut the ends off each of the zucchini. Make crosswise cuts every ½ inch along the length of each zucchini, slicing ALMOST to the bottom, but making sure you don't cut all the way through. Place on a double layer of aluminum foil if doing on the grill or in an 8” square baking dish lined with aluminum foil.

Gently separate the cuts and put a thin slice of cheese in each cut.


Brush the olive oil mixture over the top of each zucchini.



If you do this on the grill, place the zukes in the foil on the grill at medium – high heat for @15 minutes. If you do this in the oven, preheat the oven to 425°. Place a layer of aluminum foil in an 8” square baking dish and bake @25 – 30 minutes.



Later!
Loving Life!
Peace
Jan