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!


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!

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.



-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



ーグラニュー糖 (50g)

ー三温糖 (25g)



ー牛乳 (大さじ2)


  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.


  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!

Just a note


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,


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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So let’s get started!


-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


-1/2 cup heavy cream

-5 oz chocolate chips


-12 mini chocolate chip cookies

– White fondant (for eyes) or candy eyes


-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)


-生クリーム (110ml)

-刻んだチョコ (140g)



– 目玉のキャンデー(candy eyes


  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.


  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!


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!



-1/4 cup condensed milk

-1 cup coffee



-コンデンスミルク(60 ml)

-コーヒー (150 ml)



  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.


  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!


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



-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


-Graham crumbs


-コンデンスミルク(60 ml)

-ライムジュース (60 ml)

-牛乳 (150 ml)


-塩 (小さじ1)



  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.


  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!


Mini Agave Bacon Doughnuts

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So I was making some bacon treats for my coworker’s roommate’s dog, Cassidy, who is a sweetheart. I tweaked my doggy cinnamon roll treats recipe just by adding some bacon fat. This made me realize that the bacon in my fridge should get used, so I decided to make maple bacon doughnuts.  Now fried doughnuts are amazing, but since we’re already putting some crispy bacon in there, I thought why not make them baked? And then because well, I only have a mini doughnut pan, I decided to make mini doughnuts. Then I realized I have no maple syrup. Womp. But I had a bottle of agave syrup, so I decided to use that instead. And voila!

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So let’s get started!



-3 slices bacon

-1 cup AP flour

-1/4 cup brown sugar

-1/4 tsp salt

-2 tsp baking powder (I know this sounds like a LOT, but it’ll be fine)

-1/2 cup milk (preferably whole)

-2 tbsp bacon fat

-1 egg

-1/4 cup agave syrup (or maple syrup)


-2 tbsp agave or maple syrup

-1/2 cup powdered sugar




-中力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ2)

-卵 (1個)

-牛乳  (100 ml)



-アガベシロップまたはメープルシロップ(52 ml)


-シロップ (大さじ2)

-粉砂糖 (52 g)


  1. Fry up the bacon until nice and crispy, let cool and chop into small pea sized pieces.
  2. Mix together the AP flour, baking soda, brown sugar and salt in a medium sized mixing bowl.
  3. Mix together the milk, bacon fat, egg and agave or maple syrup in a measuring cup.
  4. Pour the liquid mixture into flour mixture and mix to combine. Let the batter rest for about 30 minutes or overnight in the fridge.
  5. Mix in about 2/3 of the chopped bacon and preheat the oven to 350ºF.
  6. Pour the batter into a mini doughnut or regular doughnut pan (about 2/3 full, these will rise) and bake.  For mini doughnuts bake for about 8 minutes. For regular doughnuts bake for 17 to 20 minutes.
  7. Let the doughnuts cool, glaze and sprinkle the remaining bacon pieces on top.


  1. ベーコンをカリカリに焼き、小さく刻む。ベーコンの油を大さじを小さなおさらに入れます。
  2. ボウルに中力粉、塩、三温糖とベーキングパウダーをかき混ぜます。(ボウル1)
  3. 他のボウルに牛乳、卵、ベーコンの油とシロップをかき混ぜます。(ボウル2)
  4. ボウル2をボウル1に加えかき混ぜます。生地を30分休めます。
  5. 刻んだベーコンを3分の2を生地に加えよく混ぜます。
  6. オーブンを170ºCまで温めます。
  7. 生地をドーナッツの型に入れ焼きます。ミニドーナツの場合は8分、普通のサイズの場合は17分から20分。
  8. ドーナッツが焼けたら、ドーナッツのグレーズを作ります。シロップと粉砂糖を混ぜ、ドーナッツの上にかけます。仕上げに残りの刻んだベーコンをのせます。

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Hugs and puppies!


Bourbon Peach Muffins

Screen Shot 2015-07-22 at 9.17.28 PMWow. Okay it’s been a really long time since I posted and I apologize. I’ve been trying to come up with some recipes on my own and I think I have one you would all like. Bourbon peach muffins. One of the interns working at my office also works at a green market on the weekends and she got me a jar of bourbon peaches and I’ve managed to get a lot of fun recipes out of this one jar like mini bourbon peach pies, bourbon marshmallow cream, and these bourbon peach muffins.  Of course if you don’t do bourbon, you can easily switch it out with regular peaches.

So let’s get started!


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-4 bourbon peach halves, chopped (2 peaches, chopped)

-1/2 cup granulated sugar

-1/2 cup unsalted butter (1 stick)

-1 egg

-1 cup bread flour

-1/4 tsp salt

-1/2 tsp baking powder

-1/4 tsp nutmeg

-1 tsp cinnamon

-1/4 cup whole milk (use 1/2 cup if not using bourbon peaches)

-1/4 cup liquid from the bourbon peaches


-1/4 cup oats

-2 tbsp AP Flour

-2 tbsp brown sugar

-2 tbsp butter

-2 halves of bourbon peaches (1 peach)




-無塩バター (110 g)

-卵 (1個)

-強力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ1/2)


-シナモン(小さじ 1 )

-牛乳  (52 ml または100 ml)

-桃をつけていたバーボンのジュース(52 ml)


-オース(40 g)




-バーボンにつけた桃 (1個)


  1. Cream together the butter and sugar in a medium bowl.  Add in a egg and and beat until well combined.
  2. In a separate bowl, stir together the bread flour, nutmeg, cinnamon, salt, and baking powder.
  3. Beat in the flour mixture, the milk and bourbon peach juice together until just combined.
  4. Fold in the chopped peaches.
  5. Mix together the oats, butter, brown sugar and flour until it resembles coarse crumbs and chop the bourbon peaches.
  6. Sprinkle the oat mixture and peaches on top of the muffins and preheat the oven to 350ºF.
  7. Bake for 45 minutes or until a toothpick.


  1. バターと砂糖をよくかき混ぜます。卵を加えて混ぜます。
  2. ボウルに強力粉、ナツメグ、シナモン、塩とベーキングパウダーを混ぜます。
  3. バターと卵に強力粉と牛乳と桃とバーボンのジュースを混ぜます。
  4. 刻んだ桃を混ぜこみます。生地をマフィンの型に入れます。
  5. オーツ、バター、三温糖と強力粉を混ぜ、桃を刻みます。
  6. オーツと桃を生地の上に入れます。オーブンを170ºCまで温めます。
  7. マフィンを45分焼きます。

And that’s it! Feel free to swap in the peaches for blueberries, apples, raspberries or whatever fruits you would like.

Hugs and puppies!


Peach Tart

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Wow. It’s been literally a full month since I posted. Whoops. I’m sorry! I’ve been baking, but really bad with updating the blog. I think I explained it in my last post, but I think it’s also because I haven’t really been making some original recipes and well, I’ve just been baking things that I’ve already made before.  If you follow my instagram, you’ll notice that I’ve dabbled in marshmallow making and that’s been pretty cool.  I got the recipe from this awesome marshmallow cookbook by Tim Kinnaird,  But that’s besides the point.  Now that it’s getting warmer out and there’s more fresh fruits in the market (peaches! apricots! raspberries! blueberries! cherries!) I’ve been really into making tarts and pies and everyone seems to be enjoying them.  I used a great crust that I found from Amanda Hesser’s peach tart recipe, but I’ve been tweaking it a bit.

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I even made a berry tart too for the 4th of July!

So let’s get started

最近ブログして無くてごめんなさい!一番最近のブログポストからまるまる一ヶ月たってますね。色々お菓子を作っているけど、やっぱり自分のレシピでは無いのであんまりブログをしてません。でも私のinstagramをフォローしてたらマシュマロとか色々なお菓子をちゃんと作ってます。もうニューヨークは夏の季節でとても暑いです。でも夏だから色々な美味しいフルーツが買えるようになりました。さくらんぼや桃、アプリコット、ブルーベリーやラズベリやすいか。フルーツがいっぱいでいつもパイやタルトを作る気になります。でそこでいつも作っているタルトの生地はAmanda Hesser’sの桃のタルトの生地ですが、ちょっと材料を変えて見ました。中身は好きなフルーツを入れると良いよ!



-1 cup AP flour

-1/2 cup almond flour

-1/2 tsp salt

-1/4 cup canola oil

-1/4 cup olive oil

-2 tbsp whole milk

-1/2 tsp sugar


-2 to 3 peaches (for a 9 inch tart pan)

-2 tbsp unsalted butter

-1/4 cup rolled oats

-2 tbsp AP flour

-1 tbsp brown sugar



-強力粉 (120g)

-アーモンドパウダー(60 g)

-塩 (小さじ1/2)

-カノーら油 (62 ml)

-オリーブオイル (62 ml)

-牛乳 (大さじ 2)

-グラニュー糖 (小さじ1/2)


-桃 (3)

-無塩バター (2)

-オート麦 (30 g)

-強力粉 (大さじ2)

-三温糖 (大さじ1)

-塩 (小さじ1/2)


  1. Blend together the sugar, salt, AP flour and almond flour.
  2. Pour in the olive oil, canola oil and milk. Mix together to create a crust and pat into the tart pan. Make sure you push the sides firmly into the tart pan. Trim and discard the excess dough. I like to save the scraps to make mini tarts in a muffin tin.
  3. Preheat the oven to 425ºF
  4. Combine the oats, flour, brown sugar, butter and salt to create a pebbly crumble.
  5. Slice the peaches (about 1/2 an inch thick) and lay them into the crust. Sprinkle the crumble over top and bake in the oven for about 35 to 45 minutes.


  1. 強力粉、アーモンドパウダー、塩と砂糖をかき混ぜます。
  2. オリーブオイル、牛乳、カノーラ油を加え優しくかき混ぜます。生地をタルトの型に入れます。
  3. オーブンを218ºC予熱で温めます。
  4. 強力粉、オート麦、バター、塩と三温糖を混ぜます。バターは小石の形と大きさになるまで指先でつまみクランブルを作ります。
  5. 桃を厚切りにスライスし、生地に並べます。先ほど作ったクランブルを桃のスライスの上に降りオーブンで35分から45分焼きます。

And that’s it! 🙂 What’s your favorite fruit pie?

Hugs and puppies!