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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!!!

Sunday, September 27, 2015

Pizza Ring

I'm not even going to claim this as 'mine'. This recipe has been around for quite a while but has recently gone viral on Facebook. So I just had to try it, especially since what was floating around FB was a 15 second video with no sound or temperature or time.......Google to the rescue! And I know the spacing between the pictures below aren't the same, but for some reason this thing just didn't want to cooperate with me today. Humph!

 
PIZZA  RING
Makes 8 Servings
(unless you're really hungry)
 
 
 
2 cans of crescent rolls
pizza sauce
mozzarella cheese, shredded
pepperoni
garlic powder
Italian seasoning
 
 
 
Preheat oven to 425 degrees.

Spread the crescent roll dough out like this.






Spread the sauce.


'Sprinkle' with cheese.
 
Place the pepperoni over the cheese.
 

Close it up
 

Sprinkle with garlic powder and Italian seasoning.
 
Bake for 15 minutes.
 
Yummy inside
Tearing into this piece!

It was good.....this is what was left!
MY  SPIN:  I think if I make this again I'm going to spread the sauce more toward the outer edge and do the same with the cheese and pepperoni. By doing this, the center won't be as 'doughy'. It was good and really easy to make. And I finally got to use my cast iron pizza pan!
 
Later!
Loving Life!
Jan



Friday, September 25, 2015

The Best Blueberry Muffins

What do you do when you're back is acting up and it's rainy outside? Bake muffins, of course!  This recipe is straight from Food.com.....I changed nothing. But they sounded good so I decided to make them and share the recipe. I think what really 'makes' these such delicious muffins is the sugar and nutmeg on top. You know that old saying 'measure twice, cut once'? Well, read a recipe and the directions twice! I didn't. The original recipe says this will make 18 muffins or 12 large size muffins. I didn't read that and figured it made 12 regular size muffins. Thankfully this is one of those times that a mistake turned out good! Phew! Would really hate to waste all the ingredients that went into this recipe! To me, these are truly The Best Blueberry Muffins!

THE BEST BLUEBERRY MUFFINS
Makes 18.....or 12...muffins


½ cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
¼ tsp salt
2 cups all-purpose flour
½ cup milk
2 ½ cups fresh or frozen blueberries

TOPPING:
1 TBSP sugar
¼ tsp ground nutmeg


Preheat oven to 375°. Spray muffin tin, set aside.

Don't forget to spray your muffin tin in the dishwasher to avoid overspray clean-up!
 
In a large bowl, mix butter with electric mixer until creamy. Add sugar and beat until pale and fluffy.


Add eggs one at a time, beating after each.
 


Beat in vanilla, baking powder and salt.


With a spoon, fold in half of the flour and then half of the milk; repeat.


Fold in blueberries.



Spoon into muffin cups and sprinkle topping onto each muffin.



For 18 muffins, bake 15 – 20 minutes until golden brown and springy to the touch.
For 12 muffins, bake 25 – 28 minutes until golden brown and springy to the touch.



Later!
Loving Life!
Jan


Sunday, September 6, 2015

Pumpkin Pound Bundt Cake

It's football season! It's Labor Day weekend! It's *always* pumpkin season at my house! The original recipe called for a mere cup of pumpkin puree......I thought the full can would make this so much moister....and I was right! While it was baking, my husband said it smelled good -- that's a good sign! This morning he had a piece with his coffee and said it was good -- that's a better sign! This is so incredibly easy to make.....you gotta try it!!

PUMPKIN POUND BUNDT CAKE
Makes 16 Pieces


1 box Betty Crocker Super Moist yellow cake mix
4 eggs
¾ cup sugar
½ cup unsweetened applesauce
1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
¼ cup water
½ tsp cinnamon
½ tsp nutmeg


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

Don't forget to spray in your dishwasher to prevent overspray mess on your countertop!
 
Put all the ingredients in a large mixing bowl. Using an electric mixer, mix until well combined.



Pour into the sprayed bundt pan. Bake for 45 minutes or until a wooden toothpick inserted in the center comes out clean.



Cool on a wire rack for 10 minutes. Transfer to cake plate.


MY SPIN: Of course, I used a heaping ½ tsp of cinnamon. This can be served 'as is' or with some whipped topping or you could make a cream cheese icing/drizzle.

"As is"

With whipped topping

Later!
Loving Life!
Jan