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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, August 24, 2013

Individual Peach Upside-Down Cake

Oh this is good!!! And was much needed today! My day started with a dog barking for over an hour.....glad I was already awake, but broke that lovely morning silence. Then I made a bowl of cereal and the milk was sour, even tho it wasn't past the expiration date. And then I found a HUGE ugly spider that everyone is telling me is a good spider.....NOT in my book!!!  So Kitchen Therapy today was a MUST!!!  And I still have a few peaches left! Might just slice & freeze them.  This is a really nice little treat!! Try it!!!

INDIVIDUAL PEACH UPSIDE-DOWN CAKE
Makes 4 Servings
1 Serving = 4 PointsPlus™



3 TBSP light butter, divided
4 TBSP light brown sugar
2 medium peaches, peeled
2 tsp chopped crystalized ginger
1/2 cup all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/3 cup Splenda granulated
1/2 cup low-fat buttermilk, room temperature
1/2 tsp vanilla extract

 
Preheat oven to 350º.

Place 1/2 TBSP butter in the bottom of 4 (6 oz) ramekins. Sprinkle 1 TBSP light brown sugar in each of the ramekins. Cut each peach in half, slice, and place in the bottom of each ramekin. Sprinkle 1/2 tsp chopped ginger on top of the peaches. Set aside.




In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, whisk together the splenda, buttermilk, vanilla extract and the remaining 1TBSP of butter after you melt it.



Add the wet ingredients to the dry ingredients. Pour over the peaches in the ramekins.


Place on the middle rack of the oven and bake 20 to 25 minutes.

Place on a rack and cook for at least 5 minutes.


Run a knife carefully around the edge of each ramekin and turn upside down onto a serving plate.


This can be served 'as is' or with a dollop of fat-free whipped topping (which wouldn't add any PointsPlus™ value) or with a small scoop of really good vanilla bean ice cream (but you'd have to adjust the PointsPlus™ value).

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, August 21, 2013

Peach Mousse

I still had a few peaches left and really needed to use them before they went 'funky' on me.  I wanted to do something other than a baked recipe, so I found this one and tweaked it a lot!!!!  This is so light and refreshing! Hurry and make it before peaches are out of season!

PEACH MOUSSE
Makes 8 Servings
1 Serving = 2 PointsPlus™

 
2 pkgs (.30 oz) Peach (or orange) sugar-free Jell-o
1 cup boiling water
3 ripe peaches, pitted, peeled & sliced
2 TBSP honey
1/4 tsp almond extract
1 tub (8 oz) fat-free whipped topping


In a large bowl, dissolve the Jell-o in the boiling water.


Place the sliced peaches, honey and almond extract in a blender and process until smooth. Stir into the Jell-o. Cover and refrigerate until syrupy, about 1 1/2 hours.




In a large bowl, beat the peach mixture on high speed with an electric mixer about 5 minutes or until it doubles in size. Fold in the whipped topping. Spoon into dessert dishes. Refrigerate about 1 hour before serving.



It *was* good!
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, August 17, 2013

Apple Bread Pudding

I bought a really cool pair of fringed boots yesterday. And what, you (didn't) ask, does that have to do with this recipe? Well, I'll tell you. I met Ginger at Wooden's Apple House (or Apple Barn as I've been told the 'locals' call it) to get those awesome boots and felt 'guilty' about not going in and buying something. So I bought some apples. But I already had a bunch of apples at home.....and now I needed to use them. So this morning I made some applesauce......and I also made this Apple Bread Pudding. I couldn't wait until it was cool enough to taste....and it was so worth the wait!!  Just imagine this baking while your guests are having dinner.....and it comes out of the oven about half-way through dinner to cool just enough to serve when dinner is complete!

APPLE BREAD PUDDING
Makes 4 Servings
1 Serving = 4 PointsPlus™**


3 – 4 cups of cubed bread (depends on the size of your ramekins)
2 apples, peeled/cored/diced
1/2 cup fat-free egg substitute
1/2 cup Splenda granulated
2 TBSP packed brown sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 1/4 cup fat-free milk

UGH! I forgot to put the bottle of vanilla in this picture.

In a large bowl, combine the bread cubes and apples. Place in the 4 ramekins.



Whisk together the egg substitute, Splenda, brown sugar, vanilla, cinnamon, nutmeg & salt. Stir in the milk.


 
Pour the wet ingredients over the bread/apples in the ramekins. Using a spoon, press the bread down into the ramekin so the wet ingredients can soak in. Let this sit for 30 minutes.

Heat oven to 375º.

Place ramekins in a water bath (put the ramekins in a glass baking dish and add @1” of water) and bake for 60 minutes until golden brown and set.


Carefully remove the ramekins from the water to a wire rack to cool.

Thank you to my dear friend, Susan, for these awesome ramekins by Wolfgang Puck!

MY SPIN: I would definitely add more cinnamon. If you want, just before you put them in the oven, sprinkle a little cinnamon and Splenda granulated on top of each.

**I figured up the P+ values based on the bread in the picture. If you use a different kind of bread you'll have to figure up the P+ value for the entire recipe.......but I will tell you the 1/2 cup of egg substitute is 3 P+, the 2TBSP of packed brown sugar is 3 P+ and the 1 1/4 cup of fat-free milk is 3 P+......so you'll just have to figure up the P+ value for the bread you use, add them ALL together and then divide by 4.

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

Thursday, August 15, 2013

Sour Cream Blueberry Muffins

This is another one of 'those' recipes that I found on Facebook. A friend posted it on her page......and I had the ingredients.  When I looked at the recipe, I liked the fact that it had only a few ingredients and 'sounded' easier than easy! Made these this morning and my house smells awesome!!!!

SOUR CREAM BLUEBERRY MUFFINS
Makes 12 Muffins
1 Muffin = 3 PointsPlus™

 
2 cups Bisquick original mix
3/4 cups Splenda granulated
1/2 cup fat-free egg substitute
1 cup (8 oz.) light sour cream
1 cup blueberries
2 TBSP Splenda granulated
1 tsp cinnamon


Preheat oven to 375º. Spray a muffin pan; set aside.

In a large bowl, mix together the Bisquick and Splenda. Add the egg substitute and sour cream. Mix until well blended. Batter will be thick – do NOT add any more liquids. Fold in the blueberries.



Fill each muffin section 3/4 full.

In a small bowl, mix together the 2 TBSP Splenda and 1 tsp cinnamon. Using a teaspoon, 'shake' this mixture on the top of each muffin.

Kind of blends in with my countertop!
 
 

Bake 25 – 28 minutes.

 
Cool for 5 minutes in the muffin pan and then remove to a wire rack to cool completely.


MY SPIN: I had a lot of the topping left over, so the next time I make these I'm going to use only 1 TBSP of Splenda but will keep the cinnamon at 1 teaspoon......and you know I'd use a heaping teaspoon of cinnamon!! And I did use a bit more than a cup of blueberries.

 
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, August 12, 2013

Peach Custard Pie

Please don't be an 'ingredientaphobe' when it comes to this recipe! Some of them are used more than once and the majority are probably in your pantry/refrigerator already.  What a great way to use up some peaches. This is actually more of a cake than a pie, but since it's in a pie plate.....

PEACH CUSTARD PIE
Makes 6 Servings = 4 PointsPlus™
OR
Makes 8 Servings = 3 PointsPlus™


CAKE:
1 cup self-rising flour
1/4 cup Splenda granulated
6 TBSP light butter, melted
1/3 cup fat-free half-and-half
2 TBSP fat-free egg substitute

TOPPING:
2 cups fresh sliced & peeled peaches
1 1/2 tsp self-rising flour
1/4 cup Splenda granulated

CUSTARD:
1/4 cup fat-free egg substitute
1/2 cup low-fat sour cream
1/2 tsp almond extract
1/2 tsp vanilla extract


Preheat oven to 375º. Spray a 9 or 10” pie plate; set aside.

Combine cake ingredients in a medium bowl until well combined. Pat this onto the pie plate (use flour on your fingers so the dough doesn't stick to your fingers).



In a small bowl, combine the topping ingredients and place on top of the crust.



Bake 25 – 30 minutes.


Meanwhile, mix the custard ingredients in a small bowl. Spoon over the peaches and return to the oven for an additional 15 minutes.






 
 
 
 
 
 
 
MY SPIN: The next time I make this, I will use more peaches.....just because! Also, I put some cinnamon on top of the custard (as an afterthought) after it baked @15 minutes.....
 
 
....the next time I'll either put the cinnamon IN the custard mix OR on top before the final baking. This can be served “as is” or with 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