Mini Pecan Pie Muffins

This recipe is a Hit! For Mini Pecan Pie Muffins are Great Teat in all occasions .. i kept Making them over and over again , sharing them with Family members! 

Ingredients:

1     Cup packed brown sugar

1/2  Cup all-purpose flour

1     Cup chopped pecans

11   TBS butter, melted

2      Eggs, lightly beaten

Steps:

1- In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.

2- Fill greased and floured miniature muffin cups two-thirds full.

3- Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Immediately remove from pans to wire racks to cool. 

P.S : This recipe uses only 1/2 cup flour.

Enjoy!

Italian Cookie

These Cookies are the Favorite of This Year , Very Easy to make and Delicious !

Ingredients:

1    Stick of Butter 

1/3  Cup Sugar

1      Large Egg (Separated)

1/4  Teaspoon Vanilla 

1,25 Cup All Purpose Flour 

1/2   Teaspoon Salt 
1       Teaspoon Baking Powder

1     Cup Coconut 

5     TBS Jam

Steps:

1- Make sure the butter is at room temperature before you begin. Mix or "cream" together the butter and sugar. To do this use either a mixer or a fork to whip the butter and sugar together until it forms a soft, light yellow mixture.

2- Separate the yolk and white of the egg. Set the white aside and add the yolk to the butter and sugar mixture. Also add the vanilla extract. Whip or mix the ingredients together again. 

3-  In a separate bowl, stir together the flour, Baking powder and salt. When they are well combined, add them to the butter mixture. Stir everything together until the cookie dough is evenly mixed. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.

4- After the dough has refrigerated, line a baking sheet with parchment paper and preheat the oven to 350 degrees. Divide the dough into portions approximately 1 tablespoon each, and shape them into balls.

5- Place the shredded coconut in a bowl. Dip each ball of cookie dough in the reserved egg white and then coat in coconut. Place the coated cookies on the baking sheet. Press a finger into the top of each to make a dent. Spoon about 1/2 teaspoon of jam into each indentation.

6-  Bake the cookies in the preheated 350 degree oven for 15 minutes or until the coconut is golden brown on the edges. Allow the cookies to cool so they can solidify .

Enjoy! 

Chewy Coconut Cookies

I always loved those Cookies , with their chewy texture and Coconut taste they are excellent , i'm glad that i can make them at home for my own.

Ingredients:

1 Cup and 3 TBS lightly Ground Coconut 

1/2 Cup  & 1  TBS Sugar

1                     Teaspoon vanilla extract

3                      Egg white

 candied Fruits or cherries to decorate 

Steps:

1- Mix the vanilla extract with the Coconut .

2- Mix the Egg white with your electric Mixer till obtainment of  a firm snowy Mixture , then start adding 1 TBS of Sugar at the time while u keep Mixing , This addition of sugar gives cohesion and consistency to the Mixed egg white , the texture at the end must be very Creamy and very Firm .

3- whisk your coconut and vanilla mixture with the Creamy Egg white with a wooden spoon.

4- then pour 1 full Teaspoon of the mixture in non-stick pan (or use non stick sheet) and decorate with a piece of candied fruits or cherries .

5- Bake at 350F for 15 to 18 min , or until they are lightly Brown.
Closely monitor the cooking because they cook so fast 

Let it cool before removing to your Plate .

Enjoy!

Boccucce d'angelo

Those Italian Cookies are perfect For a tea Time , Normally they use Half candied cherries  for the decoration but i used little bit of strawberry Jam. 

Ingredients:

1 & 1/2  Cup all purpose Flour ( you may need little bit More to get the dough)

13          TBS Butter (room temperature)

1/2         Cup Sugar

3            Egg yolks

candied cherries or Jam

Steps:

1- Using an Electric mixer Cream the butter  and the Sugar very well. 

2- Add the yolks and mix well.

3- Finally add the flour gradually. Gently mix everything together and form a dough.

4- Then form small balls the size of a very small ball , then make a small hole with your finger in the middle of it .

5 -  Place on a baking Pan with parchment paper and decorate with candied cherries or little bit of the Jam . Bake on 350F for about 20 minutes. Closely monitor the cooking because they cook fast enough! They should be barely golden!

Enjoy!

Moroccan Mini-Crackers (Dried Tomatoe Flavor)

Crackers or "Fekkas" by Moroccan language have been represented always by sweet or savory version , they are an ideal Option for a Soiree.

I choose today to put this Savory version of it , the crisp texture of those ones is accented by the richness of dried-tomatoes & Cumin.

Ingredients:

50 gr   Soft salted butter
1          TBS cumin or (cumin seeds)
3 to 4   TBS cold milk
4           TBS dried tomatoes (that were pureed and blended with 1  TBS olive oil) 
1           Teaspoon dried thyme
1           Teaspoon salt
1/2        Teaspoon Black pepper
1/2        Teaspoon ground ginger                                         
1           Teaspoon Hot red pepper
1            Medium Egg 
1/2        Teaspoon baking powder
 2          TBS juice of fresh lemon
 2          Cups or more of all-purpose Flour to get a Dough 

Steps:

1- In a large bowl, mix in all the ingredients except flour and milk.

2-Gradually, add flour and milk until you form a ball of dough not too moist, not too dry. Don't over knead the dough which should be slightly sticky.

3-Cover and refrigerate for at least 1 hour.


4- Divide the dough into very small equal balls, then shape each ball to form long bread sticks-like (very thin logs).  To suit Mini-Fekkas size, each dough stick should be as thick as 1 finger.

5- Cover and freeze the dough for 1 hour or more.

6- Remove 1 stick of chilled dough, working with one piece at a time and keep remaining pieces in the freezer.  Using Kitchen scissors or a knife, cut each log diagonally into very thin slices.

7- Preheat oven at 350°F

8-Transfer Mini-Fekkas on baking sheets, close but not touching, and bake for about 20 to 25 minutes .

9-Let cool completely and store in an airtight tin.

Enjoy!