Mint Chocolate Pie, for PI Day


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Some of you probably know that I teach school in my spare time;-) Yes, I have a job, a real job that helps me pay my bills;-) I teach French to children aged 5 to 14. I love it!!! Well this week, has certainly been an interesting week with some of my students talking about  Pi day. Every time they came to my room, they kept asking if I knew that Friday was Pi Day, and telling me how crazy it would be. I remembered that when my children were in Middle school, they had a huge celebration at the end of their Pi Unit and were invited to bring in pies to share….Friday turned out to be a normal day, I was worried that they would be crazy coming to my class after eating pies, but the day went unnoticed;-) Yeah!!!

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I did not really paid attention to that Pi Day until this morning, when I looked at all the e-mails that mentioned this historical moment???

So I looked it up…

Did you know that this year March 14 is a very special Pi Day, become it only comes once in a century.

Why, because the number Pi is 3.141592653589793. And today being the 14th of March 2015 at 9:26 and 53 is closer to that number;-)

So what to do on this special day, well of course we need to bake some forms of pie, since we are celebrating the first five digits in the ratio of the circumference of a circle to its diameter.

In this special day, I will share with you a fun, easy recipe that are to please the little and the big ones: Chocolate Mint Pies.

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter-sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain  that I placed on a medium perforated sheet for even cooking. The dough does not stick and makes a beautiful finish when you use the silpain;-). IMG_1330
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.IMG_1322
  3. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches. IMG_1324
  4. Cook the cookie dough at 400 for 7 minutes. IMG_1327
  5. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper press the dough down so you will have  a perfectly shaped and deep pie shell. IMG_1328IMG_1329
  6. Let the pie shells cool down at room temperature.
  7. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.IMG_1323
  8. Warm the cream either over the stove top, or in the microwave until it boils.  I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  9. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! IMG_1325The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds. IMG_1326
  10. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  11. Place the pies in the fridge to cool and for the chocolate ganache to take. IMG_1331
  12. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉
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Bon Appetit and Happy Cooking!!!

Chocolate Mint Pi

  • Servings: 10 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain. The dough does not stick and makes a beautiful finish when you use the silpain;-).
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches.
  3. Cook the cookie dough at 400 for 7 minutes.
  4. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper, press the dough down so you will have a perfectly shaped and deep pie shell.
  5. Let the pie shells cool down at room temperature.
  6. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips. Warm the cream either over the stove top, or in the microwave until it boils. I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  7. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds.
  8. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  9. Place the pies in the fridge to cool and for the chocolate ganache to take.
  10. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉

Bon Appetit and Happy Cooking!!!

 If you like to see, or read this recipe, please share. Merci Beaucoup!!!

Fun Turkey Cookies for the Upcoming Holidays.


This past week-end I gave a cooking class to a group of 11 girls aged 11, 12. Since it was for a birthday party and the birthday girl wishes to become a pastry chef, I thought of making all kinds of fun snacks, cookies and pastries with Thanksgiving as the common theme.

On the menu, we made “pig”lgrim hat, a turkey out of cheese and fruit, cupcakes with turkey tops and finally corn husks out of sugar cookies.  They had fun.  They did find the class a bit challenging but they thoroughly enjoyed it. I hope that they will be able to duplicate those recipes at home.

I would have loved to make a cake and teach them to decorate it as pastry chefs do, but their attention span is so short, and their fine-motor skills still still not perfect that I decided to do things that they would be able to make at home on their own, without the help of an adult;-)

The recipe I am presenting you today is nothing that I am used to send you as it is using pre-made and bought ingredients, and the recipe is not that healthy, but I thought I would share it as  you may enjoy to make theses with your loved ones  during the Thanksgiving Holidays.

Ingredients for 12 large cookies: 

  • 1 pack of sugar cookie dough
  • 1 pack of M&M ( peanuts, or regular) as long as you are only using red, orange, yellow and brown colored ones.
  • 1 box of chocolate whipped frosting.
  • 1 bag of candy corn
  • 1 tube of yellow frosting
  • 1 tube of black frosting
  • 12 small Reese cups

Turn the oven to 325. Place a large silpat on  a large perforated sheet and set aside. Open the tube of sugar cookie dough and cut 12 slices that you will place at 1-2 inches interval on the silpat. Cook the cookies for 10-12 minutes or until the rim of the cookies are a nice golden color and the center of the cookies is still white.

When the cookies are  cooked, remove them from the oven, and let them cool completely before decorating ( it will take at least 1 hour).

With a spatula, spread the frosting all over the cookie and decide which one you want to make ( M&M, or candy corn). Start placing the candy corn, or M&M alond the edge of the cookie almost all around. Then start a second row, and a third as shown below. Place a Reese cup in the middle. With a knife, cut the tip of a candy corn and glue it on the Reese cup with a bit of frosting. Use the yellow icing to make the eyes and the feet, and the black to make the pupils. Repeat this with all the cookies. You may eat them as you finish them, or later on. They are very good even a couple of days old. Enjoy!!!

Bon Appetit and Happy Cooking!!!

“Pig”rim Hat or Pigs in the Blanket the Thanksgiving way;-)


Looking for a fun appetizer with a Thanksgiving flare, why not try Pigs in the blanket the Thanksgiving way. You can prepare those in a flash, or even do them with the children. They are so easy to make.

Ingredients for about 10 hats: 1 box of crescent roll, 1 pack of hot-dog, 1 pack of sharp cheddar cheese sliced, barbecue sauce, bologna.

Materials: 1 perforated sheet, 1 silpat, 1 plastic brush, round cookie cutters of 2 inches and 1 3/4 inches.

Roll the dough out, flatten it out, and press the seams together. With a cookie cutter of 2 inches, cut out circles. Spread the barbecue sauce on each of those circles. Then with the 1 3/4 cutter, cut out circles of cheese and place them on every other circles. Cut the hot-dog into 3/4 inches and have them stand out on the middle of the circle. Take one of the circle , spread it out a bit and cover the hot-dog. Pinch the sides of the dough to make sure that the cheese will not run as the pilgrim hats cook. Cook in a warm oven of 375 for 12 minutes. With the cutters, cut out cylinders into the bologna to create the rim of the hat. Then cut a very small square of cheese to make it look like the buckle of the hat. Et voila!

Bon Appetit and Happy Cooking!!!