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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!!!

Saturday, July 11, 2015

PeachBerry Cornmeal Delite

Well......I bought more peaches and more blueberries! What was I thinking?? I am addicted to buying fresh stuff, which can be a good thing. This time, it was definitely a good thing. You know how I love cinnamon? While I was putting this together, the temptation to add a little (lot) cinnamon crossed my mind but for some reason, I let that temptation pass by. And boy am I glad!! Probably for the first time in my life I will say that cinnamon would have been overpowering in this recipe!! The cornmeal.....oh goodness! The peaches and blueberries and cornmeal flavors mixed together is beyond happiness! And then good music to boot!

Music to bake by!

PEACHBERRY CORNMEAL DELITE
Makes 6 Servings


4 TBSP light butter, melted
6 TBSP slightly packed light brown sugar
2 medium peaches, peeled/pitted/sliced
1 cup fresh blueberries
½ cup all-purpose flour
½ cup cornmeal
¼ tsp baking soda
¼ tsp salt
3 TBSP light butter, melted
½ cup Spenda granulated (or sugar)
1 large egg
½ tsp vanilla extract
2/3 cup buttermilk


Preheat oven to 350°. Spray each ramekin.*

Add 2 tsp melted butter to each ramekin. Sprinkle 1 TBSP of the light brown sugar over the butter. Layer the peaches and blueberries over the sugar. Set aside.



In a medium mixing bowl, whisk together the flour, cornmeal, baking soda and salt.

In another medium mixing bowl, mix together the Splenda (or sugar) and 3 TBSP melted butter and then whisk in the egg, vanilla and buttermilk until well blended.

Pour the buttermilk mixture into the flour mixture and, using a wooden spoon, stir until just combined.



Divide the mixture among the 6 ramekins, @1/4 cup to each, and then spread with a little spatula to make an even layer.


Bake 18 – 21 minutes or until a wooden toothpick comes out clean. Cool on a wire rack. 


* If you don't have ramekins, you can use muffin/cupcake tins but watch your time. I did 18 minutes in the ramekins. You'll have to scoop them out of the muffin/cupcake tins into little serving bowls....but then you can serve with a good vanilla bean ice cream or whipped topping!



Later!
Loving Life!
Jan

Tuesday, July 7, 2015

Blackberry Cobbler-ish

Well, once again, I overbought some yummy local fruit! I bought 3 quarts of local blackberries last evening and now I need to figure out what to do with them.  Some will be frozen to use in my Yonana.  This is the first recipe I came up with. It's not quite a cobbler but also not quite a cake/bar. So it's an 'ish'! And it's good!

BLACKBERRY COBBLER-ISH
Makes 8 Servings


1 ¼ cups Splenda (or sugar), divided
1 cup self-rising flour
1 cup 2% milk
½ cup (1 stick) light butter
½ tsp cinnamon
2 cups fresh OR frozen blackberries

Thank you to my sis-in-law for leaving the milk!

Preheat oven to 350°. Lightly spray a 9 ½ or 10-inch baking dish (I used butter spray)

Mix cinnamon with ¼ cup Splenda (or sugar); set aside.


Whisk together 1 cup of Splenda (or sugar), flour and milk until just blended.
Whisk in the melted butter.


Pour batter into the prepared baking dish.

Sprinkle the blackberries and cinnamon sugar evenly over the batter.

Bake for 1 hour or until golden brown and bubbly.
Cool on wire rack.




MY SPIN: I'm using Splenda until my bag is done....then I'll be using strictly sugar to get rid of some of the chemicals I'm putting into my body. If you do use Splenda, I would recommend using sugar with the cinnamon because it 'melts' nicely whereas the Splenda didn't. Also, you know me....my ½ tsp of cinnamon was closer to a tsp!
 
Can be served 'as is' or......


.....with some Cool Whip
Later!
Loving Life!
Jan

Saturday, June 27, 2015

Nutty Peach Streusel Bread

Remember that trip I took to FL and GA where I brought back lots of peaches? Well, they ended up being peeled and sliced and bagged, 2 cups each. That sounded like the right amount for a recipe I might stumble across. And it worked out great for this one. I also bought a bag of shelled/halved pecans while in GA, so I used some of them in this recipe as well. This has just the right peach flavor......and the pecans are scrumptious! The original recipe called for the nuts to be 'finely chopped', but I like little chunks of them better. Whichever way you prefer, go make this bread! I promise you won't be disappointed!

Nutty Peach Streusel Bread
Makes 10 Slices


For the streusel topping:
2 TBSP cold light butter, cut into small pieces
¼ tsp ground cinnamon
2 TBSP packed brown sugar
2 ½ TBSP all-purpose flour

For the batter:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp sea salt
1 large egg
½ tsp pure vanilla extract
¼ cup plus 2 TBSP unsweetened applesauce
½ cup Splenda granulated (or sugar)
2 cups peeled and diced peaches
½ cup chopped pecans


Preheat the oven to 350°. Lightly spray a 9x5” loaf pan.

For the streusel topping:

Mix all the ingredients together in a small bowl. Use a fork to combine them to form small clumps. Put in the refrigerator until later.



For the batter:

Whisk together the dry ingredients (flour through salt) in a medium bowl.


In a large bowl, whisk together the egg, vanilla, applesauce and Splenda (or sugar).

Stir the dry ingredients into the wet ingredients until almost combined.

Gently stir the peaches and pecans into the batter until just combined.


Spoon/spatula the batter into the loaf pan and spread evenly. Spread the top with the streusel topping. Bake for 50 minutes or until the top is golden and a wooden toothpick inserted in the center comes out clean.



MY SPIN: This can be eaten 'as is' or with a small scoop of a good vanilla bean ice cream. Of course, when it comes to me and cinnamon, it's always a heaping amount!









Later!
Loving Life!
Jan

Wednesday, June 17, 2015

Peachy Muffins

Goodness! I haven't posted in ages! I think I was spending time 'finding myself' and learning about Essential Oils.....and neglecting my kitchen.  I have 2 strawberry recipes waiting to be posted. But this one couldn't wait! I went to Florida and Georgia last week to visit my Aunt and a dear family friend. On my way home, I stopped at a peach orchard and bought (too many) peaches. I bought one of their cobblers (it's still in the freezer) and decided to make these muffins. What a fabulous peachy flavor!!! The hardest part of this recipe.....peeling, pitting and chopping up the peaches without sneaking a piece of peach which meant cutting up more! So worth it! Go get some peaches people!!!

PEACHY MUFFINS
Makes 16 Muffins


3 cups all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp kosher salt
1 ¼ cups unsweetened applesauce
3 eggs
2 cups Splenda (or sugar)
2 cups peeled, pitted and chopped peaches


Preheat oven to 400°. Spray muffin cups.

In a large bowl, mix together the flour, cinnamon, baking soda and kosher salt.


In a medium bowl, mix together the applesauce, eggs and Splenda (or sugar).


Stir the wet ingredients into the dry ingredients and then stir in the peaches.

 

Spoon the batter into the muffin cups. Bake for 25 minutes or until the tops are golden and a wooden toothpick inserted into the center comes out clean.

 

Cool 10 minutes in muffin pans and then turn out onto wire racks to cool completely.


MY SPIN: I used Splenda because I still have some. Once it's gone....sugar! I will always use unsweetened applesauce instead of oil.

Later!
Loving life!
Jan

Thursday, March 5, 2015

Easy Red Beans & Rice

The only thing really missing was cornbread! I made garlic rolls instead because I was watching and waiting for some nasty weather to come in.....that didn't! Oh well!!!   I've never really thought about making this 'from scratch'.....it was always from a box. But this sounded so easy, I just had to try it. So glad I did! We both enjoyed this and agreed it just needed more garlic, but we love garlic!

EASY RED BEANS & RICE
Makes @8 Servings

Sorry about the shadow!


2 cups of water
1 cup of uncooked rice
1 (13 oz) package turkey sausage, cut into 1/4” slices
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped*
2 (15 oz) cans red kidney beans, drained
1 (14.5 oz) can of diced tomatoes
½ tsp dried oregano
salt & pepper to taste


In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes; stirring occasionally.


In a large skillet over low heat, cook the sausage for @5 minutes. Stir in onion, green pepper and garlic; saute until veggies are tender.



Pour in the beans and diced tomatoes with the juice. Season with the oregano, salt & pepper. Simmer uncovered for @20 minutes until heated through.






Serve over the rice.


** I used the squeezable garlic so I didn't measure it.....and I would squeeze more next time.

Enjoy!

Later!
Loving Life!
Jan