Appetite Treats

Valentine's Heart Treats

A perfect mini heart-shaped treat with a delicious jam filling!

This is an easy dessert that you can plan for making this valentine's day. I have never made pie in my life and when i decided to make these heart treats i was looking going through couple of recipes in pinterest which used store-brought per crusts and some of them were made with shortening. So i just skipped the shortening part and used just butter and flour. Making the dough is very easy, just add all together and mix it to form a dough. This crust would work for large pies too.

Once baked it was very flaky and the jam filling gave it a nice sweetness making it a perfect dessert. I used blackberry jam as the filling, sky is the limit, you can use any type of filling you like.

Here's an step by step video:

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

VALENTINE'S HEART TREATS
By Sathya Sankar
Makes 10-13 Treats

INGREDIENTS
FOR THE CRUST

1/2 cup all-purpose flour

3 tablespoon butter

1/4 teaspoon salt

2-21/2 tablespoon ice cold water

FOR THE FILLING

any jam of your choice

Egg wash

Brown sugar to sprinkle on top

METHOD

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

In the bowl of food processor, add together flour, salt and butter.

Pulse together for a crumbly mixture.

Add the ice cold water little by little and mix the flour and butter mixture until it comes through to form a dough.

Move the dough on to a floured surface and roll the dough in to a circle.

Using a heart cutter, gently cut the dough hearts and place them in the lined baking sheet.

Roll again and repeat with the remaining dough. You must be having even number of hearts.

Brush extacly half the number of hearts with egg wash and place a small amount of jam on top.

Close the filled hearts with the remaining hearts and press gently, make sure you seal the hearts on the edges well, other wise the filling may come out.

Using a small round tip, press gently on the edges of the hearts to make it pretty.

Sprinkle the sugar on top and bake for 15 minutes or until the hearts golden brown on top.

Let it rest on a wire rack until cool.

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NOTES

The measurement mentioned above makes about 10-13 treats. You can double the recipe.
Using cold butter and ice cold water is very important for making the crust very flaky.
Instead of using jam, fresh fruits, chocolates, pie filling also can be used.
Make sure to seal the edges well, few of my treats opened up while baking and filling separated, you dont want this!
Instead of brown sugar, white sugar or even colorful sugar sprinkles can be used.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

1 Comments

, by sathya

Baking

Almond Cookies | Eggless and Butter-less Cookies

These almond cookies are one of the popular cookies made during Chinese New Year. You can see them in different shapes and sizes all lined up in asian super markets during this time of the year. I happened to learn this recipe from one of my chinese friend, when i lived in singapore. The cookie has a crumbly texture to it and it melts in your mouth similar to a butter cookie. They are incredibly easy to make and makes a great snack for kids.

I have uploaded a small video on making the cookie, hope you like it!

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

ALMOND COOKIES
By Sathya Sankar
Makes 25-30 cookies

INGREDIENTS

70 gram all-purpose flour

65 gram almond meal

15g corn flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

30 gram powdered sugar, sifted

4-6 tablespoon vegetable oil

egg wash

slivered almonds for garnish

METHOD

Preheat oven to 300°F and line a baking sheet with parchment paper and set aside.

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with paddle attachment, add in the sifted mixture, almond meal and powdered sugar.

By running the mixture on low, slowly add in the vegetable oil until the dough comes together.

The dough should be able to hold together when you roll into a ball.

Place the dough in between two parchment papers and roll it into 1cm thickness.

Using a cookies cutter, gently cut out the dough and place it onto the lined baking sheet.

Brush the cookies on top with egg wash and garnish with slivered almonds.

Bake for about 15-20 minutes or until the cookies are golden brown in color.

Turn off the oven and let the cookies rest in the oven for 5 minutes.

Then transfer the cookies onto a wire rack to cool completely.

Store in an air-tight container.

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.

NOTES

The amount of oil given is just approximate, you may need more or less depending on your flour type and temperature.
Almond meal is nothing but almond flour made with raw blanched almond.
Using an egg wash gives the cookie nice glaze and color on the top but its totally optional.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

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, by sathya

Baking

Birthday Cake: Rich Chocolate Cake layered with Oreo Cream Filling and decorated with Whipped Cream Frosting

This Chocolate cake with oreo cream filling and whipped cream frosting is one decadent rich dessert! I made this for my daughter's 10th birthday, she is the biggest oreo lover i have ever known! The layers of chocolate cake with the rich flavors of oreo mixed in with the smooth and velevttty whipped cream is a combination to die for.

I normally like swiss meringue buttercream for my cakes but this time wanted to go easy with the butter (you need loads of butter for swiss meringue) so i went with making whipped cream frosting. To stabilize the whipped cream i added the instant pudding mix (jell-o, refer to the notes below). i decorated the cake with ombre effect and piped some hydrangeas on the top of the cake.

This cake will be a great treat for Valentine's day, just change the color of the frosting to red and you can wow your guests!

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

RICH CHOCOLATE CAKE LAYERED WITH OREO CREAM FILLING WITH WHIPPED CREAM FROSTING

By Sathya Sankar
Makes one 9x5inch loaf

INGREDIENTS

For the Cake

6 tablespoon all-purpose flour

6 tablespoon cake flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2 ounces unsweetened chocolate, chopped

2 tablespoon cocoa powder

1/2 cup + 2 tablespoons boiling water

1 stick (8tablespoons) unsalted butter, softened

3/4 cups dark brown sugar, packed

2 eggs, at room temperature

1/4 cup sour cream

1 teaspoon vanilla extract

For the Frosting

4 cups heavy whipping cream

4 tablespoon vanilla flavored instant pudding mix

3 to 5 tablespoons powdered sugar

1 teaspoon vanilla extract

2 cups of mini oreo cookies

gel food coloring of your choice

METHOD:

Making the Cake:

Preheat the oven to 350°F and line and grease an 8.5-inch round cake pan with parchment paper.

In a medium bowl, combine the chocolate and cocoa powder. Pour the boiling water over and whisk until smooth. Set aside.

In another bowl, sift together the flours, salt and baking powder and set aside.

In the bowl of a stand mixer, fitted with paddle attachment beat the butter on medium-high until light and fluffy.

Add in the eggs one at a time, beating well after each addition and make sure to scrape down the bottom and sides of the bowl to ensure even mixing.

Add the sour cream and vanilla and beat on medium until just combined.

Reduce the speed to low, add the flour and chocolate mixture alternating between the two. Starting and ending with the flour mixture. Beat just until combined.

Transfer the batter to the greased pan and bake for about 25 to 30 minutes or until a tooth pick inserted comes out clean.

Let the cake cool in the pan for 10 minutes and then invert it onto a wire rack to cool completely before frosting.

Making the Frosting: Make the frosting in two batches.

Place the oreo cookies in a food processor and process into crumbs.

In the bowl of a stand mixer fitted with the whisk attachment, add in the heavy cream, pudding mix, vanilla and sugar.

Mix on a low speed until combined. Increase the speed to medium high and whisk until the cream starts to form stiff peaks.

When you lift the whisk the cream should hold a peak without falling off.

Fold in the hero crumbs into the cream gently with a spatula. Cover with a plastic wrap and refrigerate until you make the second batch of the cream.

Repeat the steps 2-4 to make second batch of the cream.

Divide the cream into small bowls and mix in the gel food colors.

Assembling the Cake:

Divide the cake into three layers using a serrated cake knife.

Place one layer on the cake stand and spread about 1/2 cup of the oreo cream with a palette knife. Place the second layer on top of the first layer and spread about 1/2 cup of the oreo cream. Place the third layer on top and crumb coat the whole cake with the remaining oreo cream.

Let the cake sit for about one hour in the fridge before decorating.

Once the cake is chilled, frost the whole cake with the remaining cream and decorate as desired.

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.

NOTES

The instant pudding mix already has sugar in it, so when adding powdered sugar to the whipping cream, start with one tablespoon and taste as you whip the cream half way. If you need more sweet add at this point and whip.
Leave the cream covered in the fridge, when not working with it, otherwise it may become too soft.
The amount given for the cream can make about 6 cups of frosting. If you are not decorating the whole cake, then reduce the amount accordingly.

Leftover frosting can be freezed upto one month in a airtight container. Bring it to room temperature and rewhip before using.
I used a wilton tip 2D to pipe the hydrangeas on the top of cake.
The cake can stand stand at room temperature for about one hour after decorating.
If not consuming the cake immediately, cover it with a cake dome and refrigerate. Bring it to room temperature before serving.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

1 Comments

, by sathya

Baking

Pistachio Cardamom Pound Cake

Pistachio Cardamom Pound Cake, the name has it all. This cake is a heavenly combination of the sweet-floral note from the cardamom and the nutty texture form the pistachios. I have never added cardamom to a cake before and i was totally surprised. Give this cake a try and you will definitely fall in love with the flavors.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

PISTACHIO CARDAMOM PUND CAKE
By Sathya Sankar
Makes one 9x5inch loaf

INGREDIENTS

2 cups(200g) cake flour, sifted

2 sticks(227g) unsalted butter, softened

1 1/4 cups(250g) granulated sugar

4 large eggs

1/3 cup(80ml) heavy cream

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup coarsely ground pistachios, shelled and unsalted

1 1/2 teaspoon cardamom powder

METHOD

Preheat oven to 325°F. Prepare a 9x5inch loaf pan by greasing the bottom and sides with cooking spray and dust with flour.

In a medium bowl sift together the flour, baking powder, salt and set aside.

In a bowl of an electric mixer, fitted with paddle attachment cream butter on medium high for 5 minutes.Gradually add sugar and continue to cream for about 3 minutes until the mixture is light and fluffy.

Scrape down the bottom and sides of the bowl for even mixing.

Reduce the speed to low and add eggs one at a time, mixing well after each addition.

Add the cardamom powder and mix well.

Add the flour mixture alternating with the heavy cream and ground pistachios in three additions. Do not over mix.

Add the batter to the loaf pan and smooth the top with a spatula.

Bake for about 1hour and 15minutes. The cake should be golden brown and tooth pick inserted should come out clean.

Let the cake cool in the pan for 20 minutes and then transfer to a wire rack to cool completely.

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.

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NOTES

Oven time may vary, so keep an eye on the cake close to 1hour mark.
If the cake starts to brown on top before its cooked through, loosely cover on top with a foil and continue to bake.
If you dont prefer cardamom powder, replace it with 1 teaspoon of vanilla extract.

Hello there! Thanks for visiting Appetite Treats! If you liked this or any of the other recipes here, feel free to leave a comment below.

1 Comments

, by sathya

Pages

Valentine's Heart Treats

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

Almond Cookies | Eggless and Butter-less Cookies

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

Birthday Cake: Rich Chocolate Cake layered with Oreo Cream Filling and decorated with Whipped Cream Frosting

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

Pistachio Cardamom Pound Cake

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

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