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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!!!

Tuesday, October 28, 2014

Cast Iron Skillet Apple Pie

I have tons of apples I have to use....and I really want to make something pumpkin! So many people have sent this original recipe to me that I figured that was a big enough hint!  Really good recipe. If you use a store-bought pie rust, it's super-duper easy. I just couldn't even think about making a crust from scratch today.....or probably any other day! And, as usually happens because I forget that I have this little gadget to make the first piece of pie come out 'pretty', mine fell apart. Didn't matter tho.....tasted awesome!!!

CAST IRON SKILLET APPLE PIE
Makes A Lot
No, I didn't figure up the P+ on this**


1 stick plus 1 TBSP light butter
1 cup brown sugar
1 cup Splenda Granulated
1 tsp cinnamon
½ tsp nutmeg
4 cups of apples, cored/peeled/chopped into small pieces
1 box refrigerator pie crust (or homemade)



Preheat oven to 350°.

In a large cast iron skillet,melt the stick of light butter and the brown sugar. DO NOT caramelize, just melt the two together. Cover with the pie crust.



Oops.....a tad fuzzy

Add apples, 3/4 cup Splenda, cinnamon and nutmeg.

Forgot to take pic before putting the top crust on. Ugh.


Cover with the top crust that has had slits or shapes cut out of it. Sprinkle top with the remaining ¼ cup of Splenda, the 1 TBSP of light butter and sprinkle some cinnamon on top.



Bake for 30 – 45 minutes or until the crust is golden and the apples are tender.


MY SPIN: I didn't figure up the P+ on this because of the crust.....it would depend on what brand you buy or if you make your own. Also, I didn't measure any of the cinnamon or nutmeg......I just sprinkled it!! I also used only 1/2 cup of the Slenda in with the apples. This was really good 'as is', but I think it will be better with some fat-free whipped topping or a really good vanilla bean ice cream.



Enjoy!

Was good!!!

Loving Life!
Jan

Tuesday, October 21, 2014

CranApple Crisp

I had a drawer in the fridge full of apples.....and then we went to Mercier Apple Orchard and bought 3 more bags! What was I thinking???  I'm now thinking this is a delicious recipe that makes a lot. And I still have those 3 bags of apples so you know you'll be getting more apple recipes.  I actually like this done in the ramekins versus a baking dish......portion control!!!

CRANAPPLE CRISP
(I will explain the P+ in MY SPIN)


TOPPING:
1 ½ cups all-purpose flour
½ cup brown sugar
¼ cup Spelnda granulated
1 tsp ground cinnamon
¼ tsp salt
¾ cup light butter, chilled, cut in pieces
½ cup chopped toasted walnuts


FILLING:
8 large apples, cored, peeled and cut in chunks
1 bag (12 oz.) fresh or frozen cranberries
2 TBSP lemon juice
¼ cup Splenda granulated
½ tsp ground cinnamon
½ tsp ground nutmeg


Preheat oven to 375°.

TOPPING: In a medium bowl, whisk together the flour, Splenda, brown sugar, cinnamon and salt. Add the pieces of butter and use either a pastry knife or a fork until the topping looks crumbly. Stir in the walnuts. Set in the refrigerator until needed.



FILLING: Combine the apples and cranberries in a large bowl. Add the remaining ingredients and toss to combine.



Put the filling either in 14 ramekins or a 9 x 13-inch baking dish. Cover evenly with the topping.
 

The 3 bigger ones would equal 6 smaller ramekins.
 
Bake until the topping is a golden brown and the fruit is bubbly. For the ramekins, bake for @40 minutes. For the 9 x 13-inch baking dish, bake for @50 minutes.



This can be served 'as is', with fat-free whipped topping or a good vanilla bean ice cream.

MY SPIN: Of course, I used more cinnamon than the recipe calls for. If you have 14 ramekins, the PointsPlus® value would be 4 per ramekin. If you use the baking pan, it will make 12 servings at 5 PointsPlus® per serving.

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, October 17, 2014

Cinnamon Blueberry Muffins

I actually made these yesterday and was going to post it this morning, but fun got in the way! These were fun to make, fun to share and fun to eat! Very tasty! And that's all I have to say because I'm beat! hahahaha

CINNAMON BLUEBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus®



2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup (1 stick) light butter, softened
1 cup Splenda granulated
½ cup fat-free egg substitute
½ cup fat-free milk
2 tsp vanilla
2 cups fresh (or frozen) blueberries
1 TBSP Splenda granulated
¼ heaping tsp ground cinnamon



Preheat oven to 350°. Line a muffin tin with paper bake cups; set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium speed for @30 – 6 seconds. Add the 1 cup Splenda granulated and beat until well combined. Beat in the egg substitute, milk and vanilla (mixture will look 'curdly'). 


Mix the dry ingredients into the wet ingredients until just combined.


Gently stir in the blueberries.


Spoon evenly into the muffin tin.


In a small bowl, combine the 1 TBSP Splenda granulated with the ¼ heaping tsp ground cinnamon. Sprinkle over the batter.

Bake 25 – 30 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Cool in the muffin tins on a rack for 5 minutes and then remove from the muffin tin to cool.



MY SPIN: I didn't use all the cinnamon/Splenda to sprinkle on top of the muffins.....I will next time!

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, October 11, 2014

Pumpkin Spice Bundt Cake

What a great day for pumpkin!!! Of course, as far as I'm concerned, every day is a great day for pumpkin. I love pumpkin. The entire house smelled so good while this was baking, and I really couldn't wait until it got cool enough to taste....and it was worth the wait!!

PUMPKIN SPICE BUNDT CAKE
Makes 12 Servings = 3 PointsPlus®
OR
Makes 16 Servings = 2 PointsPlus®


2 ½ cups Splenda granulated
1 cup unsweetened applesauce
¾ cup fat-free egg substitute
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
¼ tsp ground cloves
1 can (15 oz) pumpkin (NOT pie filling)


 
Preheat oven to 350°. Spray a 10” bundt pan; set aside.
 
Don't forget to spray the pan in your dishwasher door to avoid overspray on your countertop!

In a large bowl, combine the Splenda and applesauce until well blended. Slowly add the egg substitute until well combined.



In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and cloves.


Add dry ingredients to egg mixture, alternating with the pumpkin, beating well after each addition.



Pour batter into the bundt pan. Bake @60 minutes or until a wooden toothpick inserted into the center comes out clean.



Cool 10 minutes in the pan and then invert onto a wire rack to cool completely.



This can be served 'as is', with a dusting of confectioners' sugar or a dollop of 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, October 4, 2014

Cinnamon Sugar Topped Apple Muffins

Fall is finally in the air! Fall to me means pumpkins and apples. Actually, it's always pumpkin season in my house. I had these beautiful apples that weren't going to be so beautiful soon.....and I didn't want to toss them in the yard for the critters.  This recipe is just so 'comforting'....the smell while it's cooking is phenomenal! You probably have all the ingredients in your kitchen to make these. I think they'd be really good on a cool morning.....warm....with either a nice cup of coffee or hot cocoa.

CINNAMON SUGAR TOPPED APPLE MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus®


2 cups all-purpose flour (save 2 tsp for coating the apples)
1 ½ tsp baking powder
½ tsp salt
2 tsp cinnamon
2 cups diced apples
½ cup (1 stick) light butter at room temperature
1 cup Splenda granulated
½ cup fat-free egg substitute
2 tsp vanilla
½ cup fat-free milk

FOR THE TOPPING:
½ cup (1 stick) light butter, melted
½ cup Splenda granulated
½ cup cinnamon


Preheat oven to 375°. Spray a muffin tin; set aside.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.


In a small bowl, toss together the diced apples and 2 tsp of the flour. Set aside.

Cream together the butter and Splenda granulated. Slowly add the egg substitute. Mix in the vanilla.

Gently fold the flour mixture into the butter mixture, alternating with the milk. Stir until just combined. Fold in the diced apples. Scoop the mixture evenly into the muffin tins.





Bake for @30 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.


Allow the muffins to cool slightly in the muffin tin on a wire rack, @10 minutes.

In a small bowl, mix together the Splenda granulated and cinnamon. In another small bowl, melt the ½ cup light butter. Remove a muffin from the muffin tin, dip the top in the melted butter and then in the cinnamon/Splenda mixture and place on a plate to finish cooling.





MY SPIN: I absolutely love cinnamon, so I made sure there was a lot of the mixture on top of the muffins.


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