because chefs like to cook and bake by “eyeing” the ingredients, adding a little bit of this or different amounts of that. It’s tedious to stop and measure everything. So here is a picture of my latest “secret” recipe - a Nutella-Banana-Reese’s tartlet, because I honestly have no idea how much Nutella or milk I used or the size of the circles I measured for the puff pastry and if it was 1/4” thick or 1/8” thick. But it was a yummy, gooey treat!

1. aliparker posted this