Pastry turnover and Sittin Pretty Peanut ,Roasted Brussels Sprouts

                                                                       Pastry turnover
Yogurt cup
   1 egg
  100g butter
   1 cup of sugar
   3 cups flour

Baking powder 1 tsp
   Half cup of chopped walnuts
   Cardamom powder 1/2 tsp

Half a cup of coconut powder
   1 teaspoon of cinnamon powder.
                         Pistachio powder and powdered sugar for decoration 

                                                                                                                                                         Ingredients: softened butter and sugar with half a cup of yogurt and mix well, then add the eggs and stir until smooth and homogeneous mixing is so much 
 .Sift flour with baking powder mixture and slowly add to the mixture

The dough into a bowl, cover the bowl and put the fat you have and let rest for about 1 hour in a warm place


   For all dry ingredients in turnover (half cup sugar, chopped walnuts, cinnamon powder, cardamom powder, coconut powder) Mix together.

 The rest of the time it takes for the batter to spread good
  Stir together and form templates
Inside each piece of dough about 1 tablespoon of the dry ingredients, then the edges of the dough together with your fingers, press the edges of the dough into a paste and then put a twist side to side edges of the dough 
                                                                                                      Then   pour into a saucepan of oil into hot oil and fry each turnover, turnover during the frying pan until nice and golden brown all levels of turnover  
enjoy your 


Sittin Pretty Peanut Cookies Recipe


  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 Eggland's Best Egg, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped peanuts, toasted
  • 1/2 cup vanilla frosting



In a bowl, cream butter and brown sugar. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours.
Roll into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in peanuts. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 5 minutes. Remove from oven; using the end of a wooden spoon handle, make an indentation in the center of each.
Bake 7-9 minutes longer or until firm. Remove to wire racks to cool. Fill centers with vanilla frosting and top with M&M's. Yield: about 2  dozen.

Brownie Kiss Cupcakes Recipe  

1/3 cup butter, softened
1 cup sugar
2 Eggland's Best Eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
9 milk chocolate kisses


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well.
  2. Fill paper, or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each.
  3. Bake at 350° for 20-25 minutes or until top of brownie springs back when lightly touched. Yield: 9 cupcakes.
 enjoy your

Roasted Brussels Sprouts


1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Total Time:
50 min
10 min
40 min

6 servings



Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams