Cooking Through A Cookbook

Jacob’s Blintzes or Sweet Potato Blintzes with Farmer’s Cheese Review


Recipe 44 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: So this one can come out to 5 points a blintze if you sub out butter for ICBIN Butter. But then you're also cooking it in butter...it's actually hard to say. But 5 is at least the base before cooking is complete so… Continue reading Jacob’s Blintzes or Sweet Potato Blintzes with Farmer’s Cheese Review

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Heart Stuffed Shells with Lemon Ricotta Bechamel Review


Recipe 42 from The Smitten Kitchen Cookbook by Deb Perelman I'm glad to share with you the next recipe in Deb's Vegetarian Main Dish chapter....because who doesn't love a stuffed shell pasta! There were lots of ingredients for this recipe but it is a pretty straightforward, non technical dish that is pretty impressive in taste… Continue reading Heart Stuffed Shells with Lemon Ricotta Bechamel Review

Cooking Through A Cookbook

Chicken and Egg Salad “Toasts” with Lemon Aioli & Fennel Review


Recipe 30 from The Smitten Kitchen Cookbook by Deb Perelman Let's start off by saying this is not a good representation of Deb's recipe. I failed tragically and what you see here is a fancy chicken salad sandwich...not toast. My husband oohed and ahhhed over it but it really is just a salvage of the… Continue reading Chicken and Egg Salad “Toasts” with Lemon Aioli & Fennel Review

Cooking Through A Cookbook

Fig, Olive Oil and Sea Salt Challah Review


Recipe 16 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: it is tough to make changes to bread since it is so much science, so I'm just giving you the honest truth...11 points if you break this loaf up into 10 servings, 7 points if 15 servings and 6 if you can get… Continue reading Fig, Olive Oil and Sea Salt Challah Review

Cooking Through A Cookbook · My Cooking Diaries

New York Breakfast Casserole Review


Recipe 15 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: I love this recipe so I'm happy to say this is one I can still enjoy though with a few extra steps. The key for this will be swapping out regular bagles for 2 ingredient bagles (2 cups self rising flour and 2… Continue reading New York Breakfast Casserole Review