…Hi!

That very very awkward moment where you realize you haven’t posted on your wordpress in literally a month, but you have been posting diligently new photos on your instagram.

I am so so sorry! It’s just I haven’t really been baking anything new (except for different flavored macarons) or anything that is uniquely my own recipe.  I have also been focusing on making different themed treats and what not, so if you’re interested in those kinds  of blog posts, like blog posts on how to make my snoopy cookies or something, please let me know in the comment section below.  I will try and focus on posting a blog post at least once a week (not sure I can do more).

Please also let me know what you’d like to see i.e. if you see something I made on my instagram and want to know how I did it,  say “Hey Mimi! How did you do that thing?” and then I will try and make a blog post ASAP:)

Hugs and puppies!

Mimi

Exciting News!

Hi Everyone!

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I’ve got some super exciting news for you! I’ve just recently joined a food start up that allows home cooks like me to make and share their food with their community.  If you’re in the New York area and are interested in eating some of the baked goods that I post, please check out the Homemade App.

Download Homemade here http://apple.co/1Gm711c  or text 202-531-7777 order!

Hugs and puppies!
Mimi

Sesame Cookies

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I recently bought a huge can of black sesame seeds and tested this recipe a few times.  I really liked making these cookies and I think you will too.  The roasted black sesame seeds add a little bit of saltiness to the cookie and the cookies are crisp and nutty. I tried a batch with honey, but it was a little too sweet, so I liked the recipe without honey. The milk was added to bind together the ingredients as well as make the cookies slightly chewy in the center.

黒ごまクッキーを作ってみました。レシピは自分で工夫してみました。黒ごまの風味蛾とても香ばしくて美味しいです。ハチミツも入れてみたけど、やっぱりちょっと甘すぎて、入れるのをやめました。

Ingredients:

-1/2 cup unsalted butter

-1/4 cup granulated sugar

-1/8 cup brown sugar

-1/4 cup black sesame seeds, ground

-1 cup flour

-2 tbsp milk

材料:

ー無塩バター(110g)

ーグラニュー糖 (50g)

ー三温糖 (25g)

ーすり黒ごま(50g)

ー強力粉(120g)

ー牛乳 (大さじ2)

Directions:

  1. Cream together the butter and sugar until light and fluffy.  Add in the ground sesame seeds.
  2. Add in the flour and milk, mix until combined.
  3. Wrap in plastic wrap and refrigerate for 1 hour.
  4. Preheat the oven to 350 ºF
  5. Dust a clean surface with flour and roll out the dough to about 1/8 inch thick. Cut out the dough and place on a unlined baking sheet.
  6. Bake for 7 to 10 minutes or until the edged are golden brown.

作り方:

  1. バター、砂糖とゴマをかき混ぜます。
  2. 牛乳と強力粉を加えかき混ぜます。
  3. 生地をラップして、1時間冷やします。
  4. オーブンを170ºCに温めます。
  5. 生地を伸ばして、クッキーカッターで生地を切って7分から10分焼きます。

Hugs and puppies!
Mimi

Just a note

Hi,

For some reason, one of my photos has surfaced on Amazon as an Iphone case.  I did not give the seller any permission to use my photos nor am I receiving any money from them.  I have contacted Amazon about it and hope that they remove the item.

Please note that if you would like to use my photos, please always ASK first.  You can contact me at: lessaveursdemimi@gmail.com

Hugs and puppies,

Mimi

Cookie Monster Macarons

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I’ve seen these cookie monster cupcakes and macarons floating around pinterest and facebook, so I decided to try and make them. They were a little time consuming, but once you get some practice making the macarons, I think they’re definitely worth it.  I made them a couple of times now and each time they came out a little better. They came out so cute looking and I suppose if you didn’t make the cookies from scratch they wouldn’t be as time consuming.  I made the mini chocolate chip cookies from scratch using a regular chocolate chip cookie recipe and shaped them to be a perfect size for cookie monster.

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やっとまたマカロンを作ってみました。セサミストリートのクッキーモンスターのマカロンやカップケーキは良くネットで見て作りたいなと思ってたので、やっと作って見ました。クッキーモンスターの目や食べてるクッキーを手作りの物を使ったから、作るのに時間はかかったけど皆んながとても可愛いと言ってくれて美味しかった。何回かは作ってみたけどやっぱり可愛くて時々食べるのが勿体ないとも思ったけど全部友達と食べちゃいました。

So let’s get started!

Ingredients:

-60g egg whites (about 2 egg medium whites)

-60g almond flour

-110g powdered sugar

-20g caster sugar (or extra fine granulated sugar)

-3 drops blue food coloring

Ganache

-1/2 cup heavy cream

-5 oz chocolate chips

Decorations

-12 mini chocolate chip cookies

– White fondant (for eyes) or candy eyes

材料:

-卵白 (60g)

-アーモンドパウダー (60g)

-粉砂糖 (110g)

-グラニュー糖 (20g)

-フードカラー青 (3滴)

ガナッシュ

-生クリーム (110ml)

-刻んだチョコ (140g)

デコ

-チョコチップクッキー

– 目玉のキャンデー(candy eyes

Directions:

  1. Make the macarons first by whipping the egg whites until foamy, adding the caster sugar in three increments and whipping until the egg whites are stiff and you can flip the bowl upside down without the egg whites falling out.
  2. Add the blue food coloring and mix.
  3. Sift in the almond powder and powdered sugar and fold into the egg whites (about 45 to 50 folds). If your macaron batter resembles pancake batter, you overmixed it. It should fall off the spoon and slowly start to incorporate into the batter in the bowl.
  4. Pipe the macaron on parchment sheet covered baking sheets and let them sit for about 30 minutes to an hour until a skin forms.
  5. Bake the macaron shells at 300ºF for 10 to 15 minutes or until the macarons easily release from the parchment.
  6. While the macarons are baking, make the chocolate chip cookies (if not using store bought).
  7. Make the ganache by heating the heavy cream and adding it to the chocolate. Blend until smooth.
  8. Once the macarons are cooled, sandwich the ganache, and put the chocolate chip cookie between the two macaron shells and decorate the top macaron shell with cookie monsters eyes.  Again you can use store bought cookies or candy eyes.  I made the eyes using white fondant and the pupils with melted chocolate.

作り方:

  1. 最初にマカロンを作ります。卵白をミクサーで混ぜ、泡立てる。グラニュー糖を加えまた泡立てます。ボウルをひっくり返しても卵白がビクともしない状態になったら、青い色を入れ混ぜます。
  2. アーモンドパウダーと粉砂糖をふるって、卵白に加え、jの文字でゴムべらで混ぜます。jの文字を45回から50回ぐらい書きます。
  3. マカロンの生地を鉄板にパイプして、30分から1時間乾かします。マカロンに指を触れても生地がつかなかったらオッケー。
  4. オーブンを160ºCで10分から15分焼きます。マカロンが焼きあがったら、そのまま冷ませます。
  5. マカロンが冷めている間、チョコチップクッキーを作ります。これは、普通のチョコチップクッキーのレシピを使ってマカロンより少し小さめに焼きます。
  6. 生クリームを温め、刻んだチョコと混ぜます。
  7. 白いフォンダンとでクッキーモンスターの目を作ります。または、キャンデーの目を使います。
  8. マカロンが冷めたら、上のマカロンに目を溶かしたチョコでつけます。ガナッシュを下のマカロンに乗せて、クッキーを乗せ、目のついたマカロンで挟みます。

Hugs and puppies!

Mimi

Vietnamese Popsicles

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Wow. I’m sorry I promised that I would post this vietnamese coffee popsicles and even though it’s super easy to make, I never got around to writing the post.  Anyway, these popsicles are delicious. I like how the sweetness of the condensed milk is tempered by the coffee.  I used a homemade cold brew, as I heard the coffee is stronger that way and it was really simple.  Just let some coarsely ground coffee beans in some cold water and let it sit for at least 24 to 48 hours.  Well, don’t let the fact that summer is ending stop you. Make these popsicles and hold onto summer for the next couple of days!

なんかこのレシピを早く皆んなに教えたかってけどすごく遅くなちゃったw。このベトナムコーヒーのアイスキャンデーはとても美味しいよ。コンデンスミルクの甘さがコーヒーと良くあって暑い時にいいおやつだよ。コーヒーは簡単に作りました。コーヒー豆をひいて水に24時間つけます。夏はもうすぐ終わるけど、まだアイスキャンデーを作る時間はあるよ!

Ingredients:

-1/4 cup condensed milk

-1 cup coffee

 

材料:

-コンデンスミルク(60 ml)

-コーヒー (150 ml)

 

Directions:

  1. Mix together the condensed milk and coffee together in a pourable container like a liquid measuring cup.
  2. Pour the mixture into the popsicle molds.
  3. Chill in the freezer until frozen about 4-8 hours.

作り方:

  1. コンデンスミルク、コーヒーを混ぜます。
  2. 混ぜた物をアイスキャンデーの型にいれ、冷凍します。

And that’s about it! Popsicles are super fun to make, I’ll try to make some more popsicles before it gets too cold.

Hugs and puppies!

Mimi

Key Lime Popsicles

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My friend really likes key lime pie and since it’s gotten a little too warm for turning on the oven and making pie, I decided to make key lime pie into popsicles.  Since I didn’t have key limes, I just used regular limes. These came out really good. The condensed milk sweetened the popsicles with the tartness of the lime and the slight bitterness of the zest cutting through the sweetness.  These are also super simple to make with only three key ingredients: condensed milk, lime juice and milk

ニューヨークはとても暑いので、オーブンを使うのが余計にアパートが熱くなります。でもライムが残ってたのでパイよりアイスキャンデーを作ることにしました。このアイスキャンデーはとても簡単にできて、とても美味しかったです。ライムの酸っぱさがコンデンスミルクの甘さと会います。

Ingredients:

-1/4 cup condensed milk

-1/4 cup freshly squeezed lime juice

-1/2 cup whole milk

-lime zest of one lime

-1 tsp salt

Optional

-Graham crumbs

材料:

-コンデンスミルク(60 ml)

-ライムジュース (60 ml)

-牛乳 (150 ml)

-ライムゼスト

-塩 (小さじ1)

-グラハムクラッカー(3枚)

Directions:

  1. Mix together the condensed milk, lime juice, lime zest, milk and salt together in a pourable container like a liquid measuring cup.
  2. Pour the mixture into the popsicle molds.
  3. Chill in the freezer until frozen about 4-8 hours.
  4. Roll in graham crackers crumbs if desired.

作り方:

  1. コンデンスミルク、ライムのゼストとジュース、塩と牛乳を混ぜます。
  2. 混ぜた物をアイスキャンデーの型にいれ、冷凍します。
  3. グラハムクラッカーを潰して、凍ったアイスキャンデーを型から出して、グラハムクラッカーをかけて、出来上がりです。

And that’s about it! Popsicles are super fun to make and since I have some condensed milk left, I can’t wait to try and use that for other popsicles.

Hugs and puppies!

Mimi