Recipe 90 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: 22 points for 1/20 of the cake. Just enjoy 😍 This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 266-268 or from the following site: House & Garden Stylist Dear readers.. I am cheering all over the house…
Tag: all purpose flour
Golden Sheet Cake with Berry Buttercream Review
Recipe 87 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: If you cut the cake into 24 slices each piece will be 8 points. If you also eat it with the frosting.it’s going to be another 8 points. I’m wondering if there’s a better way to do a fat free Cool whip frosting…
Mom’s Apple Cake Review
Recipe 82 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: this serves 12-16 and for 1/12 you’ll use 17 points and 1/16 you’ll use 13 points. And of course half of a slice will get you a piece for 6 or 9 points. So, there’s hope! This is not a lost cause cake!…
Deepest Dish Apple Pie Review
Recipe 80 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: this pie is so huge there’s just no way this isn’t going to cost you. I’m calculating 17 points for 1/16 and 22 points for 1/12. The more you know :) This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook”…
Almond and Sweet Cherry Galette Review
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…
