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VANILLA SPRITZ COOKIES

By Sathya Sankar 
Makes 12 Dozen Cookies
      

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INGREDIENTS

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• few drops of food coloring, optional

METHOD

• Preheat the oven to 400°F.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy.
• Add vanilla and eggs one at a time, continuously beating.
• Gradually add flour, beating until well incorporated.
• Divide the dough into portions and mix in the desired colors.
• Place the dough i cookie press with desired disk. Press the dough out onto an uncreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.
• Let the cookies rest in baking tray for few minutes and then transfer them to wire rack to completely cool.
• Store in an air tight container.

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• Recipe adapted from Oxo cookie press booklet.
• If you don't own a cookie press, just place the dough into a piping bag and pipe a rosette or a swirl.
• Don't ever line the cookie sheet or baking tray with parchment or grease it with cooking spray. The cookies will speed and won't hold their shape. The baking tray should be uncreased.
• Use a gel food coloring to color the dough.
• You can add festive sprinkles or sugar pearls on the pressed dough before baking.
• Dough can be prepared with several variations like adding orange zest, lemon extract etc.

QUINOA COCONUT FLOUR CHOCOLATE CHIP COOKIES

By Sathya Sankar 
Yields:20-24 Cookies
         

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INGREDIENTS

• 1/4 cup coconut flour
• 1/2 cup cooked quinoa
• 1/2 cup light brown sugar
• 2 eggs
• 3/4 cup unsalted creamy almond butter
• 3 tablespoon coconut oil,melted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup semi sweet chocolate chip

METHOD

TO COOK QUINOA

• 1/2 cup uncooked quinoa
• 1 cup water

1. Place the quinoa in a mesh strainer and wash throughly under cold water.
2. In a medium sauce pan add the quinoa and water and bring to a boil.
3. Lower the heat, cover and cook for 15 to 20 minutes until all the water is absorbed and quinoa is cooked through.
4. Fluff it with a fork, let it cool down.
5. Measure 1/2 cup and set aside.

TO MAKE THE COOKIE DOUGH

• Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• In a bowl of stand mixer fitted with a paddle attachment, add in the almond butter, brown sugar and coconut oil. Beat in a medium speed until everything is well mixed.
• Add in the eggs and beat for a minute.
• Now add in the coconut flour, baking soda and salt.Mix well until the dough is formed.
• Reduce the speed to low and mix in the quinoa and beat well until it is incorporated.
• Fold in the chocolate chips.
• Scoop one tablespoon of the dough at a time and place in the parchment paper lined baking tray about 1-inch apart.
• Bake for 12 to 15 minutes or until the cookies turn brown on the edges. Cool them on the baking tray for 5 minutes and transfer them to a cooling rack.
• Repeat with the remaining dough.

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All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to Appetite Treats.

• Recipe adapted from Ambitious Kitchen
• You can substitute almond flour instead of coconut flour.
• Substitute brown sugar with coconut sugar and leave out the quinoa to make them paleo.
• My cookies were a little bit less sweet, so you can adjust the quantity of the sugar to make it more sweeter.

BAKED CHICKEN MEATBALLS
By Sathya Sankar 
Yields:20-22 meatballs
         

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INGREDIENTS

• 1 lbs ground chicken
• 1/4 cup italian style bread crumbs
• 1/4 cup onions, chopped finley
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper, crushed
• 3 tablespoon ketchup

METHOD

• Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.

• In a large bowl add all the ingredients and mix with your hands until everything is combined.

• Roll the mixture into balls about one tablespoon each and place in the lined baking sheet 1/2inch apart.

• Bake in the preheated oven for about 15 to 20 minutes or until the meat balls are cooked through.

• Serve immediately!

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NOTES

• The meatballs can be prepped ahead of time and stored in the refrigerator until ready to be baked.
• If you like the meatballs nice and browned, place them under the broiler for few minutes after they are baked.
• If you prefer cheese, you can add 1/4 cup of freshly grated parmesan.

VANILLA CUPCAKE
By Sathya Sankar 
Makes 12 Cupcakes
         

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INGREDIENTS 

• 150g Unsalted butter, softened
• 150g Caster sugar
• 150g Self-raising flour, sifted
• 3 Large eggs, room temperature
• 1 teaspoon vanilla extract 

METHOD 

• Preheat oven to 315°F. Line the muffin tin with paper liners.
• In a bowl of electric mixer fitted with paddle attachment, beat butter and sugar in medium speed until they are light and fluffy.
• Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl in between.
• Reduce the speed to low and add the flour and vanilla, beat until just combined.
• Fill each muffin case about two-thirds full. Bake for around 20 minutes until they bounce back on touch.
• Leave to cool for few minutes and then turn out on a wire rack.
• Decorate your cupcakes with desired frosting and enjoy!

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All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to 

Appetite Treats.

• This cake recipe will work well for a 6inch round cake, baked for about 45 to 50 minutes.
• You can also use this cake as a base for fondant and buttercream cakes.
• Self-rising flour already has leavening agent added to it. So i did not add baking powder to the recipe.
• If you do not have self-rising flour, just combine 1 cup all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt and mix well.