About Me

My Photo
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!!!

Sunday, August 24, 2014

Peachy-Keen Shortbread

I went up the mountain yesterday to get some apples.....and peaches! I love a nice, sweet, juicy peach! That's the problem with this recipe.....as I'm slicing the peaches for it, I'm eating them! That's ok....peaches are good for you!  This is a great little dessert. The P+ is a tad high, but so worth it.

PEACHY-KEEN SHORTBREAD
Makes 12 Servings
1 Serving = 5 PointsPlus®


1 cup Splenda granulated
2 cups all-purpose flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 cup light butter, slightly softened
¼ cup fat-free egg substitute
2 peaches, peeled and thinly sliced


Preheat oven to 350°. Lightly spray an 11 x 8” baking dish.

In a large bowl, whisk together the Splenda, flour,baking powder, cinnamon, nutmeg and salt.

Cut the butter into little chunks and combine it with the flour until the mixture looks close to little peas.

Add the egg substitute using a spatula to combine it with the flour mixture.


Press ¾ of this mixture into the bottom of the baking dish and put it in the refrigerator while you peel and slice the peaches.


Layer the peach slices on top of the crust and sprinkle the remaining flour mixture on top of the peaches.


Bake for 30 – 35 minutes.

Let cool on a wire rack completely before cutting; store in the refrigerator.


MY SPIN: I would definitely do a double layer of peaches the next time I make this. It has a nice peach flavor, but I'm all about FLAVOR!!! Also, I used a teaspoon of cinnamon and then also sprinkled some cinnamon on top of the peaches. This can be served 'as is' or with a dollop of fat-free whipped topping or a good vanilla ice cream.....but if you use ice cream, you'll have to figure up the P+ for it.

I ate mine 'as is'.....but the next piece will be with some fat-free whipped topping!
Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 
Later!
Loving life!
Jan


Saturday, August 23, 2014

Chocolate Overload Cheesecake Pie

OMChocolate Goodness!!! If you love chocolate, you are going to LOVE this.....and probably hate me! This is so NOT WW friendly. But sometimes you just need to throw caution to the wind or chocolate in your mouth!! I chose to do both with this recipe! I truly hate to think what the P+ would be if I didn't tweak this!  Make this! I'm serious! If you love chocolate and aren't a 'baker'.....this is for you.

CHOCOLATE OVERLOAD CHEESECAKE PIE
Makes 8 Servings = 12 PointsPlus®
OR
Makes 10 Servings = 10 PointsPlus®


1 Pkg (8 oz.) Neufchatel cream cheese, softened
¼ cup light butter, softened
1/3 cup Splenda granulated
1 ½ tsp vanilla
1 ½ cup Special Dark chocolate chips, melted and cooled
1 container (8 oz.) fat-free whipped topping
1 reduced fat graham cracker crust


In a large bowl, beat the cream cheese, light butter, Splenda granulated and vanilla until smooth.


Beat in the cooled chocolate.



Fold in the whipped topping.


Spoon into crust and refrigerate until you're ready to serve.

Kind of looks like it's floating!

MY SPIN: The original recipe called for milk chocolate chips, but if you're going to have chocolate, go for the 'good stuff'! This can be served 'as is' or with a dollop of fat-free whipped topping or, if you feel like being fancy and adding more P+, some chocolate curls. Personally, I loved it 'as is'!!!


Enjoy!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Wednesday, August 13, 2014

Blueberry PB Muffins

What's more American than blueberries and peanut butter, aside from Mom's Apple Pie? A very dear friend gave me some lovely little berries and I REALLY needed some Kitchen Therapy yesterday. These are so good! If you use a different brand of PB, you'll have to figure up the P+ value for your muffins.

BLUEBERRY PB MUFFINS
Makes 12 Muffins
1 Muffin = 2 PointsPlus®


1 ¾ cups all-purpose flour
1/3 cup Splenda granulated
2 ½ tsp baking powder
½ tsp salt
½ cup creamy peanut butter (I used low sodium BetterN Peanut Butter – see pic)
¼ cup fat-free egg substitute
¾ cup fat-free milk
1/3 cup light butter, melted
1 cup blueberries

Preheat oven to 375º. Lightly spray muffin tin.

In a large bowl, add melted butter, Splenda, egg substitute, milk and peanut butter. Mix well.


 
To this mixture, add the flour, baking powder and salt. Mix well.


Add the blueberries and mix carefully.

 
Fill each muffin cup @2/3 full and bake for 20 minutes. Remove from oven and turn onto a wire rack to cool completely.



MY SPIN: Let these cool completely before you try them otherwise the PB flavor overpowers the blueberry flavor. Also, I would put probably ¼ cup more blueberries in the batter.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Monday, July 14, 2014

Blackberry Skillet Cobbler

Last year I missed out on the entire blackberry season. I had a woman all lined up to sell them to me, and the she told me the rain 'did them in'. I was so disappointed! So this year I promised myself I was getting blackberries and put my 'order' in early!   I was so excited to make this that I forgot to takes pictures along the way. But that's ok......you get the idea!  This was so easy to make and the berries weren't as 'seedy' as I expected.  So go get some blackberries and enjoy this!!!

BLACKBERRY SKILLET COBBLER
Makes 8 Servings
1 Serving = 3 PointsPlus®


½ cup (1 stick) light butter
4 cups fresh blackberries
1 cup Splenda granulated (plus ¼ cup if the berries aren't sweet)
1 cup all-purpose flour
2 tsp baking powder
pinch of fine sea salt
½ tsp cinnamon
1 cup fat-free milk
1 tsp vanilla
Fat-free whipped topping

Preheat oven to 350°.

Melt butter in a large cast-iron skillet or ovenproof baking dish in the oven for @5 minutes.

In the meantime, place the blackberries in a large bowl and mash using a potato masher. This will release the juice. If the blackberries are tart, sprinkle with the ¼ cup Splenda granulated..

In another large bowl, whisk together the flour, baking powder, salt and cinnamon. Add 1 cup Splenda, milk and vanilla extract. Mix until well combined.

Remove the skillet from the oven and pour the melted butter to the flour mixture. Stir to combine. Pour this mixture into the skillet and then pour the blackberries and the juice into the center of the batter.

Place the skillet in the oven and bake @an hour.

 
This can be served hot, warm or at room temperature; as-is, with fat-free whipped topping or ice cream. If you serve with ice cream, you'll have to figure the P+ for it.


MY SPIN: I made this in an 11 3/4” skillet. The next time I make it I'm going to use my 10” skillet and probably add more cinnamon.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan

Friday, July 11, 2014

Lemon Drop Cookies

Looking for a 'refreshing' little cookie? Well, look no further! Here it is!!! They're kind of like a shortbread cookie ball with a bit of lemon flavor. In plain English, they're good! I guess if you wanted to, you could flatten them down a bit to be more of a 'cookie' shape, just be sure to adjust the baking time (probably @9 - 11 minutes). Whichever way you make them, make them! They're yummy!!

LEMON DROP COOKIES
Makes 2 Dozen Cookies
1 Cookie = 1 PointsPlus®
 
 
½ cup light butter, softened
1 cup Splenda granulated
½ tsp vanilla
¼ cup fat-free egg substitute
zest of 1 lemon
1 TBSP fresh lemon juice
¼ tsp salt
¼ tsp baking powder
1/8 tsp baking soda
1 ½ cups all-purpose flour
¼ cup powdered sugar


Preheat oven to 350°. Spray a cookie sheet with non-stick spray OR use a Silpat.

A kitchen 'gadget' I completely forgot I had!!!
 

In a large mixing bowl, cream together the light butter and Splenda granulated. Whip in the vanilla, egg substitute, lemon zest and juice. Scrape the sides of the bowl to be sure these ingredients are well combined. Slowly mix in all the dry ingredients EXCEPT the powdered sugar. Scrape sides to be sure all these ingredients are combined.


Put the powdered sugar on a plate. Roll a heaping teaspoon of the dough into a ball and roll in the powdered sugar. Place on the baking sheet; repeat with remaining dough.

 

Bake for 11 – 13 minutes or until the bottoms begin to barely brown and the cookies are a 'matte' finish (not melty or shiny looking). Cool on a wire rack.


Enjoy!!!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 
Later!
Loving life!
Jan


Tuesday, June 24, 2014

Pumpkin Cheesecake Brulee

I've always wanted to 'brulee' something with a real kitchen torch.  I think I made something before and used my husband's blow torch......and it scared me!  I think I need to practice a little more on my technique, but the outcome was delicious!!  Made kind of a crunchy sugar topping on this scrumptious pumpkin cheesecake.  It's really easy and has a wonderful flavor. I always have pumpkin on hand and am always looking for new pumpkin recipes.  This one is definitely a keeper!!!

PUMPKIN CHEESECAKE BRULEE
Makes 8 Servings = 7 PointsPlus® OR
Makes 10 Servings = 6 PointsPlus® OR
Makes 12 Servings = 5 PointsPlus®


8 sheets low-fat honey graham crackers
1 TBSP light butter, melted
12-oz Neufchatel cream cheese, room tempreature
½ cup light brown sugar
1/3 plus 1 TBSP Splenda granulated
½ tsp salt
2/3 cup fat-free plain Greek yogurt
2 eggs, room temperature
2 egg whites, room temperature
1 (15 oz) can pumpkin puree (NOT pie filling)
2 TBSP all-purpose flour
1 TBSP pumpkin pie spice
1 TBSP vanilla
2 TBSP sugar

Forgot to put the real sugar in this picture. Ugh!

Place your oven racks: 1 in the lower part of your oven and 1 in the center. Fill a roasting pan/dish about ¾ full of water and place on the lower rack. This will prevent the cheesecake from cracking. Preheat the oven to 325º. Lightly spray a 9-inch springform pan. Set aside.

Don't forget to spray your pan on the dishwasher door.....saves cleaning overspray!

Put the graham crackers in a plastic bag that zips closed. Use a rolling pin or meat mallet or even the side of a can to finely crumble the crackers. Pour into a small bowl. Add 1 TBSP Splenda, the melted butter and 2 TBSP water and mix until well combined. Press into the bottom of the sprayed springform pan. Bake @10 minutes. Cool completely on a wire rack.

I used my Mom's rolling pin.....believe it's an antique now!



In a large mixing bowl, combine the cream cheese, brown sugar, 1/3 cup Splenda granulated and salt. Beat with an electric mixer on medium speed until smooth. Add the yogurt, egg and egg whites with the mixer speed reduced to low; mix until well blended. Add the pumpkin, flour, vanilla and pumpkin pie spice. Continue to mix on low speed until combined. You may have to scrape the sides/bottom with a spatula to be sure all the ingredients are fully incorporated.





Pour the batter onto the crust. Rap the pan against the countertop a few times to bring any air bubbles to the top. Place the cheesecake on the center rack in the oven. Bake for 60 – 70 minutes until it's just set and the center wiggles slightly. Turn off the oven and crack open the door. Let sit in the oven for 15 minutes and then place on a wire rack to cool. If the edges look like they're 'sticking' to the sides of the pan, run a thin sharp knife between the cake and the pan to release the sides. Cool completely and then chill at least 4 hours.


 

 
Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Sprinkle the 2 TBSP of sugar over the top of the cheesecake and brulee the sugar with a kitchen torch (or under the broiler for a few seconds).




MY SPIN: You MUST use real sugar to brulee.....Splenda granulated won't work. This can be served 'as is' or with a dollop of fat-free whipped topping. You can also use fat-free egg substitute in place of the 2 eggs, but you'd have to re-figure the P+ value. I had eggs in the fridge for a change and decided to use them.

As is

With fat-free whipped topping

Enjoy!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving life!
Jan