Hi ( again ) everybody!!

Today I had a cookierama!! ( i just made that up )! I made 100 cookies of 3 different types! Mom stoped me from making 2 more kinds!! ( ginger snap and snikerdoodle ). But I made the 3 Americam classics: Peanut Butter, Chocolate Chip and Oatmeal Raisin!! Best cookies  ever!


Key lime pie!!! ( first ever )

Hi everybody!!

I made a key lime pie for the first time and it was absolutely delicious!! I made it with the lemons from are garden!! Here is the recipe!!

  • 1 1/2 cups graham-cracker crumbs  i used honey sesame cookies! yum )
  • 6 tablespoons unsalted butter, melted and cooled
  • 5 tablespoons sugar
  • 1 can (14 ounces) can sweetened condensed milk ( i was lucky to find some in ST.barth )
  • 4 large egg yolks
  • 1/2 cup freshly squeezed key-lime juice
  • 1 tablespoon grated Key lime zest, plus more for garnish
  • 1 1/2 cups heavy cream, chilled


  1. STEP 1

    Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

  2. STEP 2

    Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.

  3. STEP 3

    Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.

  4. STEP 4

    Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.



1 1/2 tasse de mietes de cookies ( j’ai utilisé les biscuits miel sésame! yum)
6 cuillères à soupe de beurre non salé, fondu et refroidi
5 cuillères à soupe de sucre
1 boîte (14 onces) de lait condensé sucré (j’ai eu la chance d’en trouver a ST.BARTH)
4 gros jaunes d’œufs
1/2 tasse de jus de citrons verts fraîchement pressé1 cuillère à soupe de zeste de citrons verts, un peu plus pour garnir
1 1/2 tasse de crème épaisse, réfrigérés
Chauffer le four à 375 degrés. Mélanger les mietes  de cookies, le beurre et 3 cuillères à soupe de sucre dans un bol moyen, bien mélanger. Presser dans une assiette à tarte de 9 pouces, et faites cuire jusqu’à ce qu’elles soient légèrement dorées, environ 12 minutes. Retirer du four et transférer à une grille jusqu’à complet refroidissement.

Basse four à 325 degrés. Dans un bol moyen, doucement fouetter ensemble le lait condensé, les jaunes d’oeufs, le jus de citron vert et le zeste. Verser dans la croûte refroidie préparé.

Retourner tarte au four, et faites cuire jusqu’à ce que le centre soit pris, mais encore frémit lorsque la casserole est bougee, 15 à 17 minutes. Laisser refroidir complètement sur une grille.

key lime  pie

Key lime pie!!

Peu avant de servir, mélanger la crème et 2 cuillères à soupe de sucre restant dans le bol d’un batteur électrique muni d’un fouet. Fouetter à vitesse moyenne jusqu’à formation de pics mous, 2 à 3 minutes. Verser sur le gâteau refroidi; garnir de zeste. Servir immédiatement.

key lime pie

Key lime pie!!

Apple delight!

Hi ( again ) everyone!!

Today I also made chaussons ( again ) but this time with apples!! They were amazing!! Especially with the cinnamon cream I made with them!


  • 3 Golden Delicious apples
  • 3 tablespoons sugar, plus extra for sprinkling
  • 1 tablespoon flour
  • Pinch of salt
  • juice of 1/4 lemon
  • 4 sheets of frozen puff pastry, thawed but cold (from 2 boxes, preferably pure butter)
  • 1 egg, beaten for an egg wash
  • For the Cinnamon Crème Fraîche:
  • 1/2 teaspoon cinnamon ( or more )
  • 3 tablespoons powdered sugar
  • 1/2 cup crème fraîche
  • Directions: ( I used my chaussons machine but you can also make them this way )
    1. Preheat the oven to 400 degrees. Peel and core the apples, and slice them into 1/2-inch slices. Toss with the 3 tablespoons sugar, 1 tablespoon flour, a pinch of salt, and the juice of 1/4 lemon.

    2. 2

      Roll out the puff pastry, using bench flour to prevent sticking, so that you can cut 2 circles the size of tea saucers out of opposite corners of each sheet of puff pastry: you will have 8 circles in all.

    3. 3

      Divide the apples among the pastries, and place them on one half of each circle. Be careful not to over stuff. If you have extra apples, fold them into the remaining scraps of puff pastry for a chef’s snack. Or if you have extra pastry, cut it into strips and sprinkle with cinnamon sugar and bake alongside the chaussons. For the chaussons, use a pastry brush to paint the egg wash all along the rim of the pastry. Fold over into little semi-circles, and press the edges together. Crimp with a fork. Slice 4 vents in the top of the pastry. Brush with egg wash, and sprinkle with sugar.

    4. 4

      Transfer the chaussons to 2 baking sheets, and bake for 20 minutes. The pastry will be golden, buttery, and flakey, and the apples will be gooey, oozing, and sweet. Serve warm with cold cinnamon crème fraîche (recipe follows).

    5. 5

      To make the Cinnamon Crème Fraîche, stir together cinnamon, powdered sugar, and Crème Fraîche. Chill.

Have any leftov…

Have any leftover fruit? DON’T THROW IT AWAY!!!! It makes amazing tarts!

Spread any marmalade on puff pastry dough and place the cut up leftover fruit. Mix together, 2 eggs and cream then pour on the dough and put in oven till dough is golden brown!
Compliments of Chantal Leese!!


Hi everyone!!

Sorry I haven’t been posting very much but i’ve had a lot to do! It was the first week of school, Dance and Homework!

Today I made Humus!! One of the best dips in the world!! It was delicious because I put a lot of lemon!

Here’s how mine turned up!!



And here’s the recipe:


  • One 15-ounce can chickpeas, also called garbanzo beans
  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 2 tsp tahini
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • pepper, salt, depending on taste
  • 2 to 3 tablespoons water
  • Pine nuts
  • Pine nuts and mint leaves for decoration


In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect. Scrape the hummus into a bowl then sprinkle some pine nuts and add one or two mint leaves for decoration!


425 g de pois chiches
1/4 tasse de jus de citron frais, environ 1 gros citron
2 cuilleres a cafe de tahini
La moitié d’une grosse gousse d’ail, hachée
2 cuillères à soupe d’huile d’olive
sel, poivre selon les goûts
2 à 3 cuillères à soupe d’eau
Les noix de pin
Les noix de pin et de feuilles de menthe pour la décoration



Dans le bol d’un robot culinaire, mélanger le tahini et le jus de citron. Traiter pendant 1 minute. Gratter côtés et le fond du bol, puis s’allument et traiter pendant 30 secondes. Ce temps supplémentaire permet de “fouet” ou “crème” le tahini, faisant houmous lisse et crémeuse possible. Ajouter l’huile d’olive, l’ail haché, le cumin et le sel fouettée tahini et le jus de citron. Processus pendant 30 secondes, les côtés de raclage et le fond du bol, puis un autre processus seconds.Open 30 boîte de pois chiches, les égoutter liquide puis rincer abondamment à l’eau. Ajouter la moitié des pois chiches au robot culinaire puis traiter pendant 1 minute. Côtés de gratter et le fond du bol, ajouter le reste des pois chiches et les processus pendant 1 à 2 minutes ou jusqu’à consistance épaisse et très probablement les smooth.Most houmous seront trop épais ou de petits morceaux de pois chiches encore. Pour résoudre ce problème, avec le robot en marche, ajouter lentement 2 à 3 cuillères à soupe d’eau jusqu’à ce que la consistance est parfaite. Racler les houmous dans un bol puis saupoudrer un peu de noix de pin et d’ajouter une ou deux feuilles de menthe pour la décoration!


Hi everybody,

I have this NEW dough cutter! It is soooo cool!! I make all kinds of chaussons (  sweet or salty )!! I’ve made Nutella and banana and Goat cheese and spinach! They’re both amazing!!

Here’s what the Nutella and banana looks like!!


Nutella and banana chaussons!


Hope you’ll consider buying one! They’re great!!

Thanks, Priscilla….


Hi everyone,

Yesterday, I made a German/French tart! My Aunt gave me the recipe! It’s really easy and delicious!!


-puff pastry/ pate a tarte

-bacon cubes/ lardons

-2 white onions ( big )/ 2 gros onions blancs

-1 small carton of cream/ un petit carton de creme fraiche liquide


Cut the onions in half and slice them thin. Sauté the onions and the bacon cubes until the onions are golden ( not brown!!! ). Roll out pastry dough and put the sautéed onions and bacon cubes on it! Then pour the cream over everything and add salt and pepper (not too much salt or it will be too salty with the bacon cubes )! Put in the oven and cook until pastry dough is golden brown! Enjoy!!

It is really good with a salad!



Couper les oignons en deux et les couper en tranches fines. Faire revenir les oignons et les lardons jusqu’à ce que les oignons soient dorés (pas brun!). Etalez la pâte à tarte et mettez les oignons sautés et lardons sur elle! Puis versez la crème sur tout et ajouter le sel et le poivre (pas trop de sel ou il sera trop salé avec les lardons)! Mettre au four et cuire jusqu’à ce que la pâte à tarte soit bien dorée! Appréciez!

Il est vraiment bon avec une salade!

Thanks, Priscilla…