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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!!!

Monday, July 14, 2014

Blackberry Skillet Cobbler

Last year I missed out on the entire blackberry season. I had a woman all lined up to sell them to me, and the she told me the rain 'did them in'. I was so disappointed! So this year I promised myself I was getting blackberries and put my 'order' in early!   I was so excited to make this that I forgot to takes pictures along the way. But that's ok......you get the idea!  This was so easy to make and the berries weren't as 'seedy' as I expected.  So go get some blackberries and enjoy this!!!

BLACKBERRY SKILLET COBBLER
Makes 8 Servings
1 Serving = 3 PointsPlus®


½ cup (1 stick) light butter
4 cups fresh blackberries
1 cup Splenda granulated (plus ¼ cup if the berries aren't sweet)
1 cup all-purpose flour
2 tsp baking powder
pinch of fine sea salt
½ tsp cinnamon
1 cup fat-free milk
1 tsp vanilla
Fat-free whipped topping

Preheat oven to 350°.

Melt butter in a large cast-iron skillet or ovenproof baking dish in the oven for @5 minutes.

In the meantime, place the blackberries in a large bowl and mash using a potato masher. This will release the juice. If the blackberries are tart, sprinkle with the ¼ cup Splenda granulated..

In another large bowl, whisk together the flour, baking powder, salt and cinnamon. Add 1 cup Splenda, milk and vanilla extract. Mix until well combined.

Remove the skillet from the oven and pour the melted butter to the flour mixture. Stir to combine. Pour this mixture into the skillet and then pour the blackberries and the juice into the center of the batter.

Place the skillet in the oven and bake @an hour.

 
This can be served hot, warm or at room temperature; as-is, with fat-free whipped topping or ice cream. If you serve with ice cream, you'll have to figure the P+ for it.


MY SPIN: I made this in an 11 3/4” skillet. The next time I make it I'm going to use my 10” skillet and probably add more 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, July 11, 2014

Lemon Drop Cookies

Looking for a 'refreshing' little cookie? Well, look no further! Here it is!!! They're kind of like a shortbread cookie ball with a bit of lemon flavor. In plain English, they're good! I guess if you wanted to, you could flatten them down a bit to be more of a 'cookie' shape, just be sure to adjust the baking time (probably @9 - 11 minutes). Whichever way you make them, make them! They're yummy!!

LEMON DROP COOKIES
Makes 2 Dozen Cookies
1 Cookie = 1 PointsPlus®
 
 
½ cup light butter, softened
1 cup Splenda granulated
½ tsp vanilla
¼ cup fat-free egg substitute
zest of 1 lemon
1 TBSP fresh lemon juice
¼ tsp salt
¼ tsp baking powder
1/8 tsp baking soda
1 ½ cups all-purpose flour
¼ cup powdered sugar


Preheat oven to 350°. Spray a cookie sheet with non-stick spray OR use a Silpat.

A kitchen 'gadget' I completely forgot I had!!!
 

In a large mixing bowl, cream together the light butter and Splenda granulated. Whip in the vanilla, egg substitute, lemon zest and juice. Scrape the sides of the bowl to be sure these ingredients are well combined. Slowly mix in all the dry ingredients EXCEPT the powdered sugar. Scrape sides to be sure all these ingredients are combined.


Put the powdered sugar on a plate. Roll a heaping teaspoon of the dough into a ball and roll in the powdered sugar. Place on the baking sheet; repeat with remaining dough.

 

Bake for 11 – 13 minutes or until the bottoms begin to barely brown and the cookies are a 'matte' finish (not melty or shiny looking). Cool on a wire rack.


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