Cooking Through A 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… Continue reading Almond and Sweet Cherry Galette Review

Cooking Through A Cookbook

Linguine with Cauliflower Pesto Review


Recipe 41 from The Smitten Kitchen Cookbook by Deb Perelman Okay so I made this one just long enough ago that you won't be getting my freshest thoughts about this recipe and for that...I apologize. #momlife is real and well intentioned plans like blogging go up in smoke on a daily basis. I've learned to… Continue reading Linguine with Cauliflower Pesto Review

Cooking Through A Cookbook · My Cooking Diaries

Big Cluster Maple Granola Review


Recipe 9 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: This luxury is 22 points per cup. Ooft...If you sub out the maple syrup for sugar free syrup you can drop it to 19 points. This may not be an easy one! I love quick and easy recipes, don't you?? This is one… Continue reading Big Cluster Maple Granola Review

Cooking Through A Cookbook · My Cooking Diaries

Apricot Breakfast Crisp Review


Recipe 8 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: If you divide this into 3 cup servings you can indulge for 18 points. If you sub out for a sugar substitute you can drop it to 14 points....but I say don't use a sugar substitute! Haha...if there's only a 4 point difference… Continue reading Apricot Breakfast Crisp Review