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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, August 13, 2017

Magic Cake


I wish I could take credit for this 'magic' cake, but I found it at bakingglory.com. What makes it magic (you didn't ask)? There is no cake-like batter.....and it really comes out more like a crustless egg custard pie type dessert. Whatever you want to call it, it's so worth making. When it first comes out of the oven, it's so light and fluffy looking.....but as it cools, it kind of deflates. Don't let that deflate your happiness! This is truly tasty! And I'm sure you have all the ingredients in your fridge/pantry. So go make it!  (Once again, I'm doing the post like I normally do and then at the end it's posted without the pics to make it easier for you to copy & paste/print.)
 
 
MAGIC CAKE
Makes 9 Servings

Didn't realize the crappy lighting on this.....was in a hurry to taste it!
 
 
4 eggs, separate yolks from whites, at room temperature
1 tsp vanilla extract
¾ cup sugar (or Splenda granulated)
1 stick light butter, melted
¾ cup all-purpose flour
2 cups lukewarm 2% milk



Preheat oven to 325°. Spray an 8x8-inch glass baking dish.

Separate eggs....put the egg whites in a small bowl and mix until they are stiff....set aside.



Put the egg yolks in a medium bowl and mix with the sugar. Add the melted butter and vanilla extract and continue to beat for a minute or two.

Add the flour to the egg yolk mixture and mix together until fully incorporated.


Slowly start adding the milk and mix well.

Add the egg whites, a third at a time, gently folding in with a spatula until all the egg whites are folded in.


Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so take a look at around 40 minutes and go from there (I cooked mine for 50 minutes).


Let cool and serve. Can be served 'as is' or you can sprinkle a little powdered sugar on it once it has completely cooled.

When this first comes out of the oven, it looks 'puffy'.....

......but after it cools, it 'deflates'.


MAGIC CAKE
Makes 9 Servings

4 eggs, separate yolks from whites, at room temperature
1 tsp vanilla extract
¾ cup sugar (or Splenda granulated)
1 stick light butter, melted
¾ cup all-purpose flour
2 cups lukewarm 2% milk

Preheat oven to 325°. Spray an 8x8-inch glass baking dish.

Separate eggs....put the egg whites in a small bowl and mix until they are stiff....set aside.

Put the egg yolks in a medium bowl and mix with the sugar. Add the melted butter and vanilla extract and continue to beat for a minute or two.

Add the flour to the egg yolk mixture and mix together until fully incorporated.

Slowly start adding the milk and mix well.

Add the egg whites, a third at a time, gently folding in with a spatula until all the egg whites are folded in.

Pour the batter into the baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time can vary greatly depending on the oven, so take a look at around 40 minutes and go from there (I cooked mine for 50 minutes).

Let cool and serve. Can be served 'as is' or you can sprinkle a little powdered sugar on it once it has completely cooled.

Enjoy!

Peace
Jan

Sunday, July 23, 2017

Peach Bundt Pound Cake


Well hello!!! It's been a long time since I've been here. I bought a ton of peaches.....just like I did once before.....and now I have to figure out what to do with them. A lot of different things came to mind, but this one in particular jumped out at me. And one of the best things.....I used my Daddy's bundt pan. Yes, he loved to bake and it gave me 'warm fuzzies' to use his bundt pan. This is a really good pound cake. I'm going to do something a little different this time with the 'blahg' post.....I'm going to do it the way I always have and then I'll put the list of ingredients and directions at the end (again) without the pictures so you can copy and paste to print it out without pictures if you want. I truly hope you make this.....it's scrumptious!!!
 
 
PEACH  BUNDT POUND CAKE
Makes 8 or 16 Pieces
(depending upon how big a piece you want)

 
INGREDIENTS:
1 cup light butter, softened (2 sticks)
2 cups Splenda granulated (or sugar)
6 large eggs (or 1 ½ cups egg substitute)
½ tsp almond extract
2 tsp vanilla extract
3 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup light sour cream
3 cups diced fresh or frozen peaches
3 – 4 TBSP butter, softened
¼ cup granulated sugar


Preheat oven to 350°.

In a 9 – 10” nonstick bundt pan, butter the pan well with the 3 – 4 TBSP butter and dust with the ¼ cup granulated sugar, being sure to turn the pan to get it coated well.



In a large bowl, cream the softened butter and Splenda (or sugar) until light and fluffy.



Add the eggs one at a time (or egg substitute ¼ cup at a time), beating well after each addition.



Beat in the almond and vanilla extracts.



In a separate bowl, combine the flour, baking soda and salt....mix well.

This is where I added the cinnamon that's not in the list of ingredients.
Add the dry mixture to the batter, alternating with the sour cream, beating well after each addition.



Fold in the peaches and pour the batter into the bundt pan.





Bake for 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.



Cool 15 minutes and turn out onto a serving/cake plate.





PEACH POUND BUNDT CAKE
Makes 8 or 16 Pieces
(depending upon how big a piece you want)

INGREDIENTS:
1 cup light butter, softened (2 sticks)
2 cups Splenda granulated (or sugar)
6 large eggs (or 1 ½ cups egg substitute)
1/2 tsp almond extract
2 tsp vanilla extract
3 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup light sour cream
3 cups diced fresh or frozen peaches
3 – 4 TBSP butter, softened
¼ cup granulated sugar

 
Preheat oven to 350°.
In a 9 – 10” nonstick bundt pan, butter the pan well with the 3 – 4 TBSP butter and dust with the ¼ cup granulated sugar, being sure to turn the pan to get it coated well.

In a large bowl, cream the softened butter and Splenda (or sugar) until light and fluffy.

Add the eggs one at a time (or egg substitute ¼ cup at a time), beating well after each addition.

Beat in the almond and vanilla extracts.

In a separate bowl, combine the flour, baking soda and salt....mix well.

Add the dry mixture to the batter, alternating with the sour cream, beating well after each addition.

Fold in the peaches and pour the batter into the bundt pan.

Bake for 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 15 minutes and turn out onto a serving/cake plate.

MY SPIN: To know me is to know I LOVE cinnamon! Peaches and cinnamon just go together. So when I prepared the bundt pan, I sprinkled some cinnamon on the sugar.....and I used real sugar for this. For the batter, I used imitation Splenda. I also added a little in with the dry ingredients. This recipe is a definite keeper! I think the next time I make this, I'm going to not only use vanilla extract but some vanilla beans as well. This can be served 'as is' or with a dollop of whipped cream or a good vanilla or chocolate ice cream.

Peace & Love
Jan