Recipe 79 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: the serving size is 1/8 so for that it will cost you 10 points. I tried calculation with a refrigerator pie dough like Pillsbury however that's actually more points then making Deb's All Butter, Really Flaky Pie Dough Recipe. So just use half… Continue reading Almond and Sweet Cherry Galette Review
Category: My Cooking Diaries
My experiences documented in the kitchen for you to attempt yourself….or laugh at….or give feedback on. I’ll take it all!
All Butter, Really Flaky Pie Dough Review
Recipe 78 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: Butter means points galore so the whole crust will cost you 115. Depending on the recipe you may only be using half of this recipe at 58 points. This recipe can be found in Deb Perelman's "The Smitten Kitchen Cookbook" on page 226… Continue reading All Butter, Really Flaky Pie Dough Review
Marbled Pumpkin Gingersnap Tart Review
Recipe 77 from The Smitten Kitchen Cookbook by Deb Perelman WW Note:I have this calculated at 12 points for 1/8 of the tart! Which means if you slice that 8th of a slice in half you'll get it to 6 which seems perfectly reasonable for a dessert! This recipe can be found in Deb Perelman's… Continue reading Marbled Pumpkin Gingersnap Tart Review
Chocolate Silk Pie Review
Recipe 76 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: 14 points if you can cut 16 slices...and I think it's pretty rich so you may be able to get it to 7 points if you share that piece :) This recipe can be found in Deb Perelman's "The Smitten Kitchen Cookbook" on… Continue reading Chocolate Silk Pie Review
Butterscotch Banana Tarte Tatin Review
Recipe 75 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: this is 13 points if you cut it into 6 pieces and 10 points if do 8 points. Again....not sure if I would modify. I would just enjoy! This recipe can be found in Deb Perelman's "The Smitten Kitchen Cookbook" pages 220-221 or… Continue reading Butterscotch Banana Tarte Tatin Review
