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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!!!

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