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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, 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!

Loving Life!

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!!!

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.

Loving life!

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!

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.


Loving Life!

Thursday, February 26, 2015

Apple Cinnamon Loaf

What to do on a snowy day in TN but some good ole Kitchen Therapy! And I would pretty much bet everyone has these ingredients in their pantry/fridge. This is so easy and so delicious......and while it's baking it makes your house smell yummy as well. And I used a paper plate instead of one of my pretty plates for a change.

Makes 10 Slices

1/3 cup brown sugar, packed but not 'jammed'
2 tsp ground cinnamon
2/3 cup sugar
½ cup (1 stick) light butter, softened
2 eggs (or ½ cup fat-free egg substitute)
1 ½ tsp vanilla extract
1 ½ cups all-purpose flour
1 ¾ tsp baking powder
½ cup fat-free or reduced fat milk
1 apple (cored, peeled & chopped)

Preheat oven to 350°. Spray a 9x5” loaf pan; set aside.

In a small bowl, mix together the brown sugar and cinnamon; set aside.

In a large mixing bowl, beat the sugar and butter together until smooth and creamy. Beat in eggs, 1 at a time and then add the vanilla extract.

In a medium bowl, combine the flour and baking powder. 'Pour' into the butter mixture and combine. Mix the milk into the batter until smooth.

Pour half of the batter into the loaf pan. Top with half of the chopped apples and half of the brown sugar/cinnamon mixture; gently press down into the batter. Top with the remaining batter and then the rest of the apples and brown sugar/cinnamon mixture. Using a knife or your finger or the handle of a fork, swirl the brown sugar/cinnamon mixture through the apples.

Bake for 50 – 60 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean. Let cool 10 minutes in the pan and then turn out onto a wire rack to cool completely.


Loving Life!

Friday, February 13, 2015

Sweet Potato Bread

Ok kids.....no more P+ values from me. And once I'm done with this bag of Splenda granulated I have, I'm going to real sugar. Time for less chemicals in my system!  If you follow WW, you know what substitutions to make and probably have access to the Recipe Builder and can figure out the P+ on it. That being said.....this is such a wonderful recipe. I haven't baked any 'junk food' in a while since I've discovered Artisan bread. I have some already-cooked sweet potatoes in containers in the freezer that I got over the summer from my friendly local Veggie Lady and saw this recipe....tweaked it just a tad.....and POOF!!!! Good stuff!  Seriously thinking about trying it as French toast tomorrow morning!

Makes 1 Loaf (12 Slices)

1 ¾ cups all-purpose flour
1 1/3 cup Splenda granulated
1 tsp baking soda
½ tsp salt
¼ tsp baking powder
¾ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
1 cup mashed sweet potatoes
1/3 cup unsweetened apple sauce
1/3 cup fat-free milk
¾ cup raisins
½ cup chopped walnuts

Preheat oven to 350°. Spray a 9x5” loaf pan OR break out that seasoned Cast Iron loaf pan.

In a large bowl, whisk together the first 8 ingredients.

In a medium bowl, mix together the rest of the ingredients.

Add the medium bowl ingredients to the flour mixture.

Spoon into the loaf pan and bake @50 minutes or until a wooden toothpick inserted into the center comes out clean.

Cool in pan 10 minutes and then turn out onto a wire rack to cool completely.


Loving Life!