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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, 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

Saturday, September 20, 2014

Easy Peach & Blueberry Cobbler

Finally got around to using up some of the peaches I bought the other day. These are so juicy!!! I had about a cup of blueberries sitting in the fridge, so I decided to add them and it definitely was a good idea!  I'm seriously thinking that I need to get some good vanilla bean ice cream one of these days!

EASY PEACH & BLUEBERRY COBBLER
Makes 9 Servings
1 Serving = 2 PointsPlus®


6 large peaches (peeled, pitted, thinly sliced)
1 cup blueberries
¼ cup Splenda granulated
1 TBSP lemon juice
1 tsp cornstarch

DOUGH:
1 cup all-purpose flour
½ cup Splenda granulated
½ tsp salt
1 tsp baking powder
2 tsp cinnamon
¾ stick light butter, cold, cut into small pieces
¼ cup boiling water


Preheat oven to 425°.

In a medium bowl, toss peaches, blueberries, ¼ cup Splenda, lemon juice and cornstarch. 'Pour' into an 8x8” baking dish. Bake for 10 minutes.



While peach mixture is baking, in another medium bowl combine the flour, Splenda, salt and baking powder. Add the cold butter using a pastry blender or your fingers; combine until 'crumbly'. Add the boiling water and mix until just combined.



When peach mixture is done baking, drop tablespoons of the dough on top of the peaches. It won't cover the whole dish but the dough will spread as it bakes.


Return to the oven for 25 minutes.


MY SPIN: I also sprinkled some cinnamon on top of the dough before baking. This can be served 'as is' or with a dollop of fat-free whipped topping or a good vanilla bean ice cream. If you use ice cream, you'll have to figure up the PointsPlus® value for it.

I had mine 'as is'.
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, September 17, 2014

Apple Cakey Stuff

Oh thank goodness!!! Fall is in the air.  Pumpkins are in season....and so are apples!!!  I am so lucky to have a fabulous apple orchard just up the mountain. My excursion to find some joy took me first to the apple orchard then across the highway to the veggie place (thinking they'd have peaches) and then back across the highway to a little roadside veggie stand. The young lady working there, Tonya, had THE prettiest peaches! She sliced one open and I tasted it and it was so good. Oh wait! This is an apple recipe! I guess I need to hurry up and eat this apple stuff and/or share it so I can get working on something peachy! LOL   This is truly a delicious apple recipe.....not real cakey and I didn't even have to add more cinnamon. 

APPLE CAKEY STUFF
Makes 12 Servings
1 Serving = 2 PointsPlus®


½ cup fat-free egg substitute
1 ¾ cups Splenda granulated
2 heaping tsp cinnamon
½ cup unsweetened applesauce
6 medium apples, cored/peeled/sliced
2 cups all-purpose flour
2 tsp baking soda


Preheat oven to 350°. Lightly spray a 13 x 9 inch baking dish. Set aside.

In a large bowl, mix together the egg substitute, Splenda, cinnamon and applesauce.


Add the sliced apples making sure they get well coated.


In a medium bowl, combine the flour and baking soda. Add this to the apple mixture using a heavy spoon, being sure that all the flour mixture is absorbed by the apple mixture.


Using a spatula, scrape into the 13 x 9 inch baking dish. Spread evenly.


Bake for 55 minutes.


This can be served warm or at room temperature. You can top it with fat-free whipped topping or a good vanilla bean ice cream. If you use ice cream, you'll have to figure out the PointsPlus® value.

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