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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!!!

Wednesday, April 9, 2014

Blueberry Lavender Donuts

I kept saying I was going to make these donuts.......for weeks! Well, today was THE day to make them. I just felt in the mood for a donut, and not a store-bought one. These are actually pretty easy to make and we all know I like easy recipes.  It looks like a lot of ingredients, but you probably already have them in your pantry. The original recipe said it makes about 24 donuts, but I don't see how. If you can get 24 out of the batter, the donut would be 2 PointsPlus®.

BLUEBERRY LAVENDER DONUTS
Makes 15 Donuts
1 Donut = 3 PointsPlus®


3 cups all-purpose flour
1 cup Splenda granulated
2 tsp baking powder
1 tsp baking soda
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp dried lavender buds
½ cup light butter, melted and slightly cooled
1 cup buttermilk
¾ cups fat-free egg substitute
2 tsp vanilla extract
1 cup blueberries


Preheat oven to 375º. Lightly spray donut pan(s).

In a large bowl, combine the flour, Splenda, baking powder, baking soda, nutmeg, ginger and lavender with a whisk.

 
In a medium bowl, combine the melted butter, buttermilk, egg substitute and vanilla with a whisk until foamy.



Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries.



Spread the batter in the donut wells. Bake 10 – 12 minutes until they spring back when lightly touched. Remove from the oven and invert onto a wire rack to cool completely.




MY SPIN: I did use a tad more than 1 cup blueberries. The next time I make these, I'm going to use ½ cup dried lavender buds because I couldn't taste them using ¼ tsp.



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

Sunday, April 6, 2014

Bowtie Burger Skillet

Well, here I am with a new computer and a new camera AND a new recipe! My husband's first reaction to this was one word:  Interesting.  I didn't know if that was good or bad, but when he went back for seconds I determined that it was good! The 'hardest' part of this recipe is cutting up the veggies, so that should tell you how easy this is to make. Add more garlic tho (see MY SPIN)!!! And I don't usually use salt, but this is one of those recipes where you do need it for flavor. I think this is even kid friendly if you wanted to leave out the cooking wine.
 
BOWTIE BURGER SKILLET
Makes 6 Servings
1 Serving = 7 PointsPlus®


1 pound 93/7 lean ground beef
salt and pepper, to taste
2 cloves garlic, peeled and minced
½ cup chopped onion
1 medium carrot, peeled, 1/4” diced
1 celery stalk, 1/4” diced
8 ounces mushrooms, sliced
½ tsp dried thyme
½ tsp dried tarragon
1 (14.5 oz.) can diced tomatoes
2 cups water
1 (14.5 oz.) can low or no sodium beef broth
3 TBSP Marsala cooking wine
8 ounces bowtie pasta (farfalle)
½ cup low-fat ricotta cheese
¼ cup chopped fresh parsley


In a large skillet over medium heat, saute the beef, breaking it up with a spoon until browned. Season with salt and pepper to taste.


Stir in the garlic, onion, carrot, celery and mushrooms and cook, stirring often, until the vegetables start to soften.



Stir in the thyme, tarragon, diced tomatoes, water, broth and Marsala and bring to a boil.


Stir in the pasta and cook according to the package directions, stirring occasionally. Check pasta for doneness.


Remove from heat and stir in the ricotta cheese and parsley. Serve.


MY SPIN: When I make this again, I'm going to use only 1 ½ cups of water. I'm also going to use a tad more salt than I did this time and a lot more garlic! I was really 'looking' for the garlic flavor in this and it just wasn't there using only 2 cloves.

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

Sunday, March 23, 2014

Banana Blueberry Bundt Cake

Well, this is the first time in a while that I've done some Kitchen Therapy. Didn't feel much like baking/cooking since my Dad passed away.....then the many trips to his house in GA to get it ready to sell.....then a trip (thanx Shirley!!!) to Vegas.....and then my back gives out. On top of that my laptop decided to 'die' just after I got @200 pictures downloaded onto it and I'm now working with a new laptop. If I can survive all that mess.....I think I'm ok! LOL  Anyway, I'll be adding the pictures to the past recipes I posted without pictures.  Had some pretty funky bananas to use up and still have quite a few bags of blueberries left, so I decided to make this. So flavorful!!! Not too much of the banana taste or the blueberries.....just the right amount. And it felt so good to be in the kitchen again!!!!


BANANA BLUEBERRY BUNDT CAKE
Makes 16 Servings
1 Serving = 5 PointsPlus


1 cup light butter
1 ½ cups Splenda granulated
½ cup brown sugar
2 cups mashed, very ripe bananas (@6 medium)
1 cup fat-free egg substitute
1 ½ tsp vanilla extract
½ cup buttermilk
3 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ½ cups blueberries tossed in 1 TBSP flour)


Preheat oven to 350 degrees. Lightly spray a bundt pan.

Using a mixer, cream together the butter and sugars. Mix in the mashed bananas, egg substitute (¼ cup at a time) and then the vanilla and the buttermilk. The batter may look lumpy and curdled but will come together when you add the dry ingredients.
 


 
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add dry ingredients to the wet ingredients 1 cup at a time. Mix on low until everything is thoroughly mixed.
 


 

  Using a rubber spatula, gently fold in the blueberries.



Pour the batter into the bundt pan and bake for 60 – 65 minutes until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes and then invert onto a cooling rack to finish cooling completely.













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, January 28, 2014

Blueberry Sour Cream Bundt Cake


Once again, Internet Explorer 11 and BlogSpot aren't getting along. All it means is I can't post the pictures for this delicious cake.  Today is snowed and is still snowing, so I thought that it would be a good day to bake. This recipe is so easy and so delicious! while it was baking, it smelled like a shortbread cookie!!!


BLUEBERRY SOUR CREAM BUNDT CAKE
Makes 16 Servings
1 Serving = 4 PointsPlus™

3 cups all-purpose flour
1 TBSP baking powder
1 tsp baking soda
1 tsp salt
12 TBSP light butter, softened (1 1/2 sticks)
1 2/3 cups Splenda granulated
1 cup fat-free egg substitute
2 tsp vanilla
1 cup light sour cream
2 cups blueberries

Preheat oven to 350º. Spray a bundt pan; set aside.

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

In a large bowl, using an electric mixer, cream the butter and Splenda. Beat in the egg substitute, 1/4 cup at a time, beating well after each 1/4 cup. Beat in the vanilla.

Slowly beat flour mixture into butter mixture, alternating with the sour cream, until well combined.

Fold in the blueberries.

Spoon into sprayed bundt pan.

Bake 50 – 60 minutes until the top is golden or until a cake tester or wooden toothpick inserted in the center comes out clean.

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

Saturday, January 25, 2014

Cranana Loaf


What's a Cranana? A word I made up, of course! This is a delicious cranberry and banana loaf. I made this a while ago, but can't get it to post with the pictures. So, here is the recipe and I'll add the pictures later! But make it now.....don't wait for the pictures! 

CRANANA LOAF
Makes 8 Servings
1 Serving = 3 PointsPlus™


1/4 cup (4 TBSP) light butter, melted
1 cup Splenda granulated
1/2 cup fat-free egg substitute
3 mashed, ripe bananas
1 cup chopped cranberries (fresh or frozen)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350º. Lightly spray a 9x5 inch loaf pan. Set aside.

In a large bowl, combine melted butter, Splenda granulated and half of the egg substitute; beat until smooth. Beat in the remaining egg substitute.

Stir in the bananas and cranberries.

In a medium bowl, combine the flour, baking powder, baking soda, salt and cinnamon.  Add this to the banana mixture, stirring only until completely moistened.

Scrape mixture into prepared loaf pan. Bake for 1 hour or until a wooden toothpick inserted in the center comes out clean.

Let stand in the loaf pan for 10 minutes and then remove from the pan to a cooling rack.

MY SPIN: Of course, if you know me, you know I love cinnamon so my 1/2 tsp was a heaping 1/2 tsp.

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


Monday, January 6, 2014

Cran-Blueberry Torte

It was freezing and snowy in my town today so what a better way to make it a bit warmer than to bake. I love tortes! I've already made a cranberry torte so I thought I would change it up a bit. These two berries certainly do compliment each other.  This is an easy recipe that's sure to make your belly happy!

CRAN-BLUEBERRY TORTE
Makes 8 Servings
1 Serving = 3 PointsPlus™


1 1/2 cups cranberries
1 1/2 cups blueberries
3/4 cup Splenda granulated
1/2 cup fat-free egg substitute
1 cup Splenda granulated
1 stick (8 TBSP) light butter, melted
1 cup all-purpose flour
pinch of salt

Preheat oven to 300º.

Spray a 9” glass pie dish. Evenly spread the berries in the bottom of the dish and sprinkle with 3/4 cup Splenda granulated.

 
In a medium bowl, beat together the rest of the ingredients and carefully spread over the berries.



Bake 55 – 60 minutes until the top is golden. Cool on a wire rack.



MY SPIN: This can be served 'as is' or with a dollop of fat-free whipped topping. Also, you can add 1/2 cup chopped walnuts into the batter, but that will make it 5 PointsPlus™ a 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, January 3, 2014

Baked Apple Pie Donuts

What a better way to start a cold, snowy day than with some warm, freshly baked apple donuts!  I always have apples on hand and was in the mood for donuts. The house smelled so good and the oven being on made the kitchen warm and toasty. These may not be the prettiest ..... but they ARE the tastiest!

BAKED APPLE PIE DONUTS
Makes 9 Donuts
1 Donut = 3 PointsPlus™


1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/4 cup brown sugar
1/4 cup Splenda granulated
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/3 cup (5 TBSP) cold light butter, cut into pieces
1/4 cup fat-free egg substitute
1/4 cup fat-free milk
1 1/2 cups apples (peeled, cored & chopped)


Preheat oven to 350º. Spray a donut mold pan; set aside.

In a large bowl, whisk together the flour, baking powder, brown sugar, splenda, salt, nutmeg and cinnamon. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.



In a medium bowl, mix together the egg substitute and milk. Fold in the apples. Add to flour mixture using a spatula or spoon.



 
Place 2 TBSP of mixture into each donut section.

 
Bake 15 – 18 minutes or until donuts are just golden.

Allow to cool 4 minutes in the pan and then remove to cool on a rack.

The donut in the front shows the top; the one in the back shows the bottom.

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