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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, October 26, 2013

Apple Bread

Once again, I have a bunch of apples that I need to use. This time it was a bag of Mutsu apples.....and this recipe only used 2 of them!   This is a good, sweet bread.

APPLE BREAD
Makes 2 Loaves = 16 Slices
1 Slice = 4 PointsPlus™
OR
1 Slice = 2 PointsPlus™**


1/2 cup canola oil
1/2 cup unsweetened applesauce
3/4 fat-free egg substitute
2 cups Splenda granulated
1 tsp vanilla
3 cups diced apples (I used mutsu because that's what I had)
3 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
OPTIONAL: 1 cup chopped nuts (I did NOT use)


Preheat oven to 300º. Lightly spray 2 loaf pans.

In a large bowl, combine canola oil, applesauce, egg substitute, Splenda & vanilla. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to wet ingredients.


Add apples (and nuts if you decide to use them).


Divide equally between the 2 loaf pans. Bake for 1 1/2 hours (yes, 90 minutes).


Cool 10 minutes in the pan and then turn out onto a plate.


MY SPIN: Of course, I use a heaping tsp of cinnamon. Now to explain the P+ values. If you use 1/2 cup canola oil and 1/2 cup unsweetened applesauce, the P+ value per slice is 4P+. If you use 1 cup of unsweetened applesauce and NO canola oil, the value per slice is 2P+. Also.......don't forget to figure up the P+ values if your choose to add nuts.

 
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, October 22, 2013

Creamy Carrot & Cauliflower Soup

I've been waiting weeks (literally) to make this soup.  Today I had the doors open and there was a nice little chill in the air so it seemed like a good day for it.  While it was cooking, it smelled and looked so good I actually debated whether or not to puree it.....and as you can see, I did.  What a wonderful soup!!!

CREAMY CARROT & CAULIFLOWER SOUP
Makes 6 Servings
1 Serving = 1 PointsPlus™

 
2 TBSP olive oil
1 large yellow onion (chopped)
4 large cloves fresh garlic (minced)
2 tsp Herbs de Provence
4 cups fat-free chicken or vegetable broth
2 cups water
2 pounds carrots (peeled and chopped into @1/2” chunks)
1 large head of cauliflower (trimmed & broken into small florets)
1 TBSP white wine vinegar
sea salt & fresh ground pepper to taste
OPTIONAL: fresh Italian parsley (for garnish)

See the container of cloves? Pretend it's NOT there!
 

Forgot to put the vinegar and CLOVES of garlic in the ingredients picture.
Heat oil in a large Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until they just start turning golden brown.

 
Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.


Add the broth and water. Cover. Increase the heat to high and bring to a boil.



Add the carrots and cauliflower. Reduce heat to medium, cover and simmer until the carrots and cauliflower are very tender, @35 minutes.


Remove from the heat. Using an immersion (stick) blender, puree soup carefully until smooth. OR you can puree small batches in a blender and then return to the pot.



Add the vinegar, salt & pepper. Stir to combine.

Ladle into bowls and garnish with parsley (if you want to).


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


Amazing Nuked Pumpkin Pie

Another recipe I was kind of skeptical about a microwavable pie coming out good, but what a great surprise!!!  If you have these ingredients on hand and people 'pop' in.....POOF!!! Easy, quick dessert!!!

AMAZING NUKED PUMPKIN PIE
Makes 8 Servings
1 Serving = 2 PointsPlus™

 
16 oz. pumpkin puree (NOT pie filling)
12 oz. fat-free evaporated milk
2 TBSP light butter, softened
1/2 cup fat-free egg substitute
3/4 cup Splenda granulated
1/2 cup Bisquick
2 1/2 tsp pumpkin pie spice
2 tsp vanilla


Spray a 9 1/2 or 10 inch microwave-safe pie plate.

Beat all ingredients in a large bowl until smooth with a mixer.


Pour into sprayed pie plate.

Microwave on an inverted microwaveable dinner plate on high, rotating plate 1/4 turn every 5 minutes unless your microwave rotates automatically.


The pie is done when a knife inserted in the center comes out clean, between 22 and 28 minutes.


Cool on a flat heatproof surface, NOT on a cooling rack.

This can be served 'as is' or with a dollop of fat-free whipped topping.

 
MY SPIN: I used a 9 1/2 inch pie plate and 'nuked' mine 25 minutes.

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, October 17, 2013

Pumpkin Sponge Cake

My Mom loved sponge cake.....what other people call angel food cake. I love pumpkin. I love and miss my Mom. So here's a combo of things we love.

PUMPKIN SPONGE CAKE
Makes 14 Servings
1 Serving = 4 PointsPlus™

 
1 cup pumpkin puree (NOT pie filling)
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 pkg (16 oz) angel food cake mix (the kind you just add water)
OPTIONAL: Fat-free whipped topping & cinnamon


Preheat oven to 350º.

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.


In a medium bowl, prepare cake per box instructions. Fold 1/4 of this into the pumpkin mixture and then gently fold in the remaining cake batter into the pumpkin mixture.




Gently spoon into an ungreased 10” tube pan. Cut through the batter with a knife to remove some of the air pockets.


Bake on the lowest rack for 40 – 45 minutes or until the top is golden brown and cake springs back when lightely touched and top appears dry. Immediately invert on a place to cool completely, @1 hour. Run a knife around the side and center tube of pan. Remove cake to a serving plate.

 
This can be served 'as is' or with a dollop of fat-free whipped topping and cinnamon.

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, October 11, 2013

Lemon Curd Muffins

It's been a while since I've done some Kitchen Therapy. Actually, I did two 'oldies' between the last post and this one. But it's time for something new!  It's been a rough few days for me, so this was definitely Kitchen Therapy. And to have a dear friend come to enjoy some with me made it even better. These are really good little muffins, kind of on the 'dainty' side (if there is such a thing in baking! lol) I also shared these with Chrissy who says she doesn't like lemon, but she liked these!  They're very easy to make and I'll definitely make them again.....and again.......

LEMON CURD MUFFINS
Makes 12 Muffins
1 Muffin = 4 PointsPlus™

This was Susan's muffin.
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup Splenda granulated
1/4 cup fat-free egg substitute
1/2 cup light sour cream
1/2 cup fat-free milk
5 TBSP light butter, melted and then cooled slightly
1 cup lemon curd, divided


Preheat oven to 350º. Spray muffin pan.

In a large bowl, whisk together the flour, baking powder, salt and Splenda.
In a medium bowl, mix together the egg substitute, sour cream, milk and butter.


Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Mix lightly until just combined.

Add 2/3 of the lemon curt in 6 or 7 dollops and quickly 'marble' it throught the batter.

 
Fill the muffin cups @3/4 full. Bake @30 minutes or until a light golden brown.


Transfer to a wire rack to cool.

To serve, you can either cut a 'conical' piece out of the top of a muffin and put a dollop of lemon curd in that cut-out place (see top picture) OR serve with a dollop of lemon curd on the side (see below picture).

This was my muffin.
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