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Mydda Imran | Easy Recipes | Baking at Home | Desserts(@mycookingedition)'s profile avatar HD Profile

Mydda Imran | Easy Recipes | Baking at Home | Desserts

@mycookingedition

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Cooking Enthusiast | Desserts | Easy Recipes
📍Pakistan 🇵🇰| Germany 🇩🇪
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German Chocolate Streusel Cake 🍫Ingredients: 125 g softened butter 90 g sugar ½ pinch of salt ½ tsp vanilla essence 2 eggs, at room temperature 90 g whipping cream 175 g all-purpose flour 8 g baking powder 90 g chocolate sprinkles 🍫Directions to follow: 1.Preheat the oven to 180°C (350°F) conventional heat. Grease and flour a smaller baking dish. 2.Cream the butter with the sugar, salt, and vanilla until light and fluffy. 3.Add the eggs one at a time, mixing well after each addition. 4.Mix in the cream until combined. 5.Add the dry ingredients: Sift together the flour and baking powder, then gently mix into the batter until just combined. 6.Fold in the chocolate sprinkles evenly. 7.Bake for approximately 30–40 minutes, depending on the size and depth of your baking dish. Start checking around 30 minutes.Check if it’s done by inserting a toothpick into the center. It should come out without wet batter. #streuselkuchen #chocolatechipcake #chocolatecakes by @mycookingedition
1
2 days ago
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Thumbprint Jam Cookies 🍓Ingredients: 75 g unsalted cold butter 35 g sugar 1 egg yolk 1 sachet vanilla sugar Pinch of salt 1 tsp lemon zest 125 g all-purpose flour 20 g strawberry jam 20 g orange jam 🍓Directions to follow: 1.Preheat the oven: Set your oven to 180°C (350°F) and line a baking tray with parchment paper. 2.Prepare the dough: In a mixing bowl, combine the cold butter, sugar, vanilla sugar, salt, and lemon zest. Add the egg yolk and mix until smooth. Gradually add the all-purpose flour and mix until a soft dough forms. If the dough feels sticky, chill it in the fridge for 10–15 minutes. 3.Shape the cookies: Roll small balls of dough (about 2–3 cm wide) and place them on the prepared baking tray. Gently press your thumb into the center of each to make a small well. 4.Fill with jam: Spoon a little strawberry jam into half of the cookies and orange jam into the rest. 5.Bake: Bake in the preheated oven for 15 minutes, or until lightly golden around the edges. 6.Cool and serve: Let the cookies cool on the tray for a few minutes before transferring to a wire rack. Serve when fully cooled. #thumbprintcookies #jamcookies #jamhearts by @mycookingedition
7
6 days ago
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Hot Chocolate Poke Cake 🍫Ingredients: For Chocolate Cake 1 large egg 75 g granulated sugar 75 g brown sugar 75 ml vegetable oil 90 ml yogurt 1 tsp vanilla extract 135 ml hot coffee (1 tbsp coffee dissolved in hot water) 125 g all-purpose flour 8 g cornstarch 22 g cocoa powder ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt 🍫Hot Chocolate Milk (for soaking): ½ cup milk 1 tbsp coffee powder 2 tbsp cocoa powder 1 tbsp sugar ¼ cup milk chocolate (chopped or chips) 🍫Hot Chocolate Ganache: 90 g dark chocolate (chopped) 90 g milk chocolate (chopped) 190 ml heavy cream 🍫Directions to follow: 1. Prepare the Chocolate Cake Preheat oven to 165°C. Grease and line a baking pan. In a bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, whisk the egg, granulated sugar, and brown sugar until well combined. Add the oil, yogurt, and vanilla, and mix until smooth. Stir in the hot coffee. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. 2. Prepare the Hot Chocolate Milk In a saucepan over medium heat, combine milk, coffee powder, cocoa powder, and sugar. Stir until hot and smooth. Add the milk chocolate and stir until completely melted. Remove from heat. 3. Poke and Soak the Cake While the cake is still warm, poke holes all over the surface using a skewer or fork. Slowly pour the hot chocolate milk over the cake, allowing it to soak into the holes. Let the cake rest for 10–15 minutes. 4. Make the Hot Chocolate Ganache Place the dark and milk chocolate in a heatproof bowl. Heat the heavy cream until just beginning to simmer. Pour hot cream over the chocolate and let sit for 1–2 minutes. Stir until smooth and glossy. 5. Finish the Cake Pour the ganache over the soaked cake. Serve warm or chilled for an extra-fudgy texture. #hotchocolatecake #chocolatepokecake #pokecake #chocolatemoistcake by @mycookingedition
4
9 days ago
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Coffee Walnut Cake with Coffee Cream Cheese Frosting ☕️Ingredients: 2 large eggs 187 g flour (1½ cups) 150 g sugar (¾ cup) 90 ml neutral oil (⅓ cup) 90 g plain yogurt (⅓ cup) 1 tsp vanilla extract ¼ tsp salt 1 tsp baking powder ½ tsp baking soda 2½ tbsp instant coffee + 1½ tbsp hot water 1 cup chopped walnuts ☕️Frosting: 200 g softened cream cheese 100 g powdered sugar, sifted 1–2 tsp instant coffee + 1–2 tsp hot water Topping 2–3 tbsp chopped walnuts Instant coffee powder, for dusting ☕️Instructions to follow: 1.Prepare: Preheat oven to 175°C (350°F). Whisk eggs and sugar, then mix in oil, yogurt, vanilla, and dissolved coffee. 2.Make batter: Combine and sift flour, baking powder, baking soda, and salt into the wet mixture. Fold until just combined, then add walnuts. 3.Bake: Pour into a prepared cake pan and bake for 40–45 minutes, or until a skewer comes out clean. Cool completely. 4.Make frosting: Dissolve coffee in hot water and cool. Beat cream cheese until smooth, add powdered sugar, then mix in the coffee. 5.Decorate: Spread frosting over the cooled cake. Top with chopped walnuts and a light dusting of coffee powder. #walnutcoffeecake #walnutcake #coffeecake by @mycookingedition
4
10 days ago
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🍏 Apple Pie Muffins Ingredients: For Crumble Topping: 50 g brown sugar 1 Tbsp granulated sugar 42 g all-purpose flour 42 g almond flour 1 tsp cinnamon Pinch of salt 53 g unsalted butter, cold Apple Pie Filling: 2 Tbsp (29 g) salted butter 1.5 medium apples (or 2 small), peeled & small-diced ¼ cup (60 g) light brown sugar 2 Tbsp (40 g) maple syrup 1 tsp (2 g) cinnamon ½ tsp apple pie spice Large pinch of salt ½ Tbsp cornstarch + 1 Tbsp water ½ tsp (2 g) vanilla extract Apple Muffin Batter: 250 g all-purpose flour 2 tsp baking powder 2 tsp ground cinnamon ¼ tsp salt 110 g unsalted butter, room temp 95 g brown sugar 60 g granulated sugar 2 eggs, room temp 2 tsp vanilla extract 120 ml milk, room temp 1 large apple, peeled & chopped + 1 Tbsp all-purpose flour (to coat) Directions to follow: 1.Make the crumble: Mix sugars, flours, cinnamon, and salt. Cut in cold butter until crumbly. Chill. 2.Prepare apple pie filling: Cook butter, apples, brown sugar, maple syrup, cinnamon, apple pie spice, and salt until softened. Stir in cornstarch slurry to thicken. Remove from heat, add vanilla, and let cool completely. 3.Make muffin batter: Beat butter and sugars until light and fluffy. Add eggs and vanilla. Mix in dry ingredients, then add milk. Toss chopped apple with 1 Tbsp flour and fold into batter. 4.Assemble: Fill muffin liners with batter, add a spoonful of apple pie filling on top, and sprinkle generously with crumble. 5.Bake: Bake at 220°C for 5 minutes, then reduce to 175°C and bake 25–30 minutes until golden and set. #applepiemuffins #applepiecupcakes #applepiecrumble #fallbaking by @mycookingedition
5
a month ago
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Brown Butter Pumpkin Chocolate Chip Cookies 🎃Ingredients: 114 g unsalted butter 120 g light brown sugar 56 g granulated sugar 1 egg yolk 80 g pumpkin puree 16ml heavy cream (1 Tbsp) 1 tsp vanilla essence 171 g All purpose flour ½ tsp baking soda ¾ tsp pumpkin pie spice ¼ tsp salt 155g chocolate chunks Flaky sea salt for topping 🎃Directions to Follow : 1.Brown the butter — Melt unsalted butter over medium heat. Stir until golden and nutty. Cool for 10 minutes. 2.Prep pumpkin puree— Blot 80 g pumpkin purée between paper towels to remove extra moisture. 3.Mix dry ingredients — In one bowl: Add flour, tsp baking soda, pumpkin pie spice and salt. 4.Mix wet ingredients — In another bowl: whisk browned butter, brown sugar, white sugar, 1 egg yolk, cream, vanilla, and the blotted pumpkin. 5.Combine — Add dry mixture to wet and mix just until combined. Fold in chocolate chunks. 6.Chill — Cover and refrigerate dough for 4 hours (or overnight) for best flavor and texture. 7.Bake — Scoop dough (~2 Tbsp each) onto parchment-lined tray. Bake at 190 °C for 10–12 minutes, until edges are set and centers slightly soft. 8.Finish — Sprinkle with flaky sea salt right out of the oven. Cool for 5 minutes, then enjoy warm and gooey 🍪 #pumpkinchocolatechip #brownbuttercookies #brownbutterchocolatechipcookies #pumpkincookies by @mycookingedition
5
a month ago
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Lemon Pistachio Cookies 🍋Ingredients: Cookie Dough 1 large egg, room temperature 3/8 cup (75g) granulated sugar Zest of 1 lemon (about 1 Tbsp) 2 Tbsp (30ml) freshly squeezed lemon juice ½ tsp vanilla essence 3 ½ Tbsp (50g) unsalted butter, melted and cooled 1 cup (142g) all-purpose flour 1 tsp baking powder ¼ cup (28g) pistachios, finely chopped ⅛ tsp salt Lemon Icing: ⅔ cup (80g) powdered sugar 2 tsp (10ml) lemon juice 1 ½ tsp (7–8ml) whole milk Finishing Toppings Extra chopped pistachios A little fresh lemon zest Directions to follow: 1. Prepare the Dough -Combine the sugar and lemon zest in a bowl. Rub together with your fingertips until fragrant and well combined. -Add the egg and beat with a hand beater until the mixture becomes light and fluffy. -Mix in the vanilla, almond extract, and melted butter. -Add the flour, baking powder, salt, and chopped pistachios; mix until a sticky dough forms. -Refrigerate the dough for 45 minutes. 2. Shape and Bake -Preheat the oven to 175°C (350°F). -Line a baking tray with parchment paper. -Scoop out small portions of dough (about 1 tablespoon) and roll them into balls between your hands. -Arrange them on the tray with space between each. -Bake for 15 minutes, or until lightly golden on the bottom. 3. Make the Lemon Icing -Whisk together the powdered sugar, lemon juice, and milk until smooth. -Adjust thickness as needed (more sugar to thicken, a few drops of milk to thin). 4. Finish -Once cookies are completely cool, drizzle or dip the tops in the lemon icing. -While the icing is still wet, sprinkle with chopped pistachios and a little fresh lemon zest. -Allow the icing to set before serving. #italianlemoncookies #pistachiocookies #lemonpistachio #lemoncookies by @mycookingedition
1
2 months ago
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No-knead Fruitty Bread 🍞Ingredients: For the Bread Dough: All-purpose flour: 357 g (2 3/4 cups) Warm water: 210 ml (1 cup minus 2 tbsp) Instant yeast: 1 tsp(or 1 1/4 tsp active dry yeast) Salt: 1 tsp (5.9 g) Melted butter: 42.6 g (3 tbsp) Sugar: 32 g (2 1/2 tbsp or more, to taste) For the Dry Fruit Mix: Cranberries: 80–90 g (about 1/2 cup) Raisins: 80–90 g (about 1/2 cup) Tutti frutti: 25 g Almond slices: 1/2 cup Dried apricots: 1/2 cup, thinly sliced Cinnamon powder: 1/2 tsp (optional) Vanilla sugar or vanilla extract: 1/2 tsp 🍞Directions to follow: 1. Prepare the Dough: In a large mixing bowl, add lukewarm water, sugar, salt, and yeast. Stir until everything is dissolved. Add melted butter and mix. Gradually add the flour, stirring until a sticky dough forms. Ensure no dry patches of flour remain. The dough will be shaggy and sticky—do not knead. 2. First Proofing: Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm spot for about 1 hour, or until nearly doubled in size. 3. Incorporate Fruit and Shape: After the dough has risen, sprinkle the dry fruit mix (cranberries, raisins, tutti frutti, apricots, almond slices, cinnamon, vanilla) on top. Gently pull the dough from the sides and fold it toward the center to deflate and incorporate the fruit evenly. Flatten the dough into a rectangle—the width should match the length of your loaf pan. Roll the dough up like a jelly roll and place it into a greased loaf pan, seam side down. 4. Final Rising: Cover the loaf pan with cling film. Let the dough rise for 90 minutes in a warm environment. Once risen, brush the top with milk for a golden shine after baking. 5. Bake the Bread: Preheat oven to 350°F (175°C). Bake the loaf for 34–35 minutes. Reduce temperature to 325°F (160°C) and bake an additional 4–5 minutes. The top will begin browning around 25 minutes in, but continue baking fully. Once baked, remove from oven and let the loaf sit in the pan for 2–3 minutes before transferring to a wire rack to cool. #breads #nokneadbreadrecipe #breadseason #fruitbread by @mycookingedition
1
2 months ago
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Focaccia Sandwich Bread Ingredients • All-purpose flour – 500 g • Lukewarm water – 410 ml • Olive oil – 18 ml • Sugar – 1 tablespoon • Salt – 2 teaspoons • Instant yeast – 1 teaspoon For brushing & topping • Extra olive oil (for pan, dough, and dimpling) • Fresh rosemary • Flaky sea salt Optional toppings (as used) • Sliced olives • Sliced garlic • Jalapeños • Cherry tomatoes ________________________________________ Directions 1. Prepare the dough In a large bowl, combine flour, lukewarm water, olive oil, sugar, salt, and yeast. Mix until everything is well incorporated and a sticky dough forms. Cover and let rest for 30 minutes. 2. First stretch & fold After 30 minutes, perform a stretch-and-fold: gently stretch the dough and fold it over itself on all sides. Cover and rest for another 30 minutes. 3. Second stretch & fold Repeat the stretch-and-fold process. Cover the dough and place it in the refrigerator to rest overnight. 4. Bring dough to room temperature The next day, remove the dough from the fridge and let it sit at room temperature for 30 minutes. 5. Divide the dough Drizzle olive oil generously over a baking sheet. Transfer the dough onto the sheet. With oiled hands, use a dough scraper to divide the dough into 6 equal pieces. Gently shape each piece into a round ball. Cover and let rest for 30 minutes. 6. Dimple and top Using oiled fingertips, gently press dimples into each dough ball. Drizzle olive oil over the tops. Add toppings as desired: o One with cherry tomatoes o One with garlic o One with jalapeños o One with olives o Leave two plain Finish by sprinkling rosemary and flaky sea salt on top. 7. Bake Preheat the oven to 220°C (428°F). Bake for 20–22 minutes, or until the focaccia is slightly golden on top. 8. Cool and serve Remove from the oven and allow to cool slightly before slicing. Perfect for sandwiches or enjoyed on its own. #focacciabread #focacciasandwich #homemadefocaccia by @mycookingedition
1
2 months ago
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Marble Loaf Cake 🌼Ingredients: For the vanilla batter 150 g unsalted butter, softened 135 g sugar 3 eggs 1 teaspoon vanilla essence 170 g all-purpose flour 10 g corn flour 1½ teaspoons baking powder A pinch of salt 90 ml milk For the chocolate batter 20 g unsweetened cocoa powder 🌼Directions to follow: 1.Prepare the pan and oven Preheat the oven to 175°C (350°F) with top-and-bottom heat. Line a loaf pan with parchment paper, leaving a little overhang to make the cake easier to lift out. 2.Cream the butter and sugar Place the softened butter, sugar, and vanilla essence in a mixing bowl. Beat until the mixture is pale, soft, and creamy. 3.Add the eggs Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl if needed so everything combines evenly. 4.Combine the dry ingredients Whisk together the all-purpose flour, corn flour, baking powder, and salt. Add the dry ingredients to the butter mixture gradually, alternating with the milk. Mix only until you have a smooth batter; avoid overmixing. 5.Divide the batter Transfer the finished batter evenly into two separate bowls. One portion will remain as the vanilla batter. 6.Make the chocolate batter Add the cocoa powder to the second portion of batter. Fold or mix gently until the cocoa is completely incorporated and the mixture is smooth. 7.Create the marble pattern Spoon small amounts of the vanilla and chocolate batters alternately into the center of the prepared loaf pan. Continue layering the two batters until both are used, starting with vanilla and ending with chocolate. 8.Bake the cake Place the loaf in the preheated oven immediately. Bake at 175°C (350°F) for approximately 45–55 minutes. Insert a skewer into the center to check for doneness—it should come out clean or with a few moist crumbs. 9.Cool and serve Allow the loaf to cool completely before removing it from the pan. Dust the top lightly with powdered sugar, slice, and serve. #marblecake #vanillacakes #vanillachocolatecake by @mycookingedition
0
2 months ago
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Biscoff Stuffed Cookies 🌼Ingredients: For Filling -11 teaspoons Biscoff spread, frozen (1 teaspoon per cookie) Wet Ingredients: -115 g unsalted butter, melted -75 g Biscoff spread -110 g brown sugar -35 g granulated sugar -1 large egg -1 teaspoon vanilla essence Dry Ingredients: -190 g all-purpose flour -½ teaspoon baking soda -¼ teaspoon baking powder -¼ teaspoon salt Mix-ins: -75 g white chocolate chips or chopped white chocolate -3 Biscoff cookies, crushed 🌼Directions to follow: 1.Line a small tray or plate with parchment paper and scoop 11 teaspoon-sized portions of Biscoff spread onto it. Freeze for 30–45 minutes until firm. 2.In a large mixing bowl, whisk together the melted butter, Biscoff spread, brown sugar, and granulated sugar until smooth and glossy. 3.Add the egg and vanilla essence, whisking until fully combined. 4.Add the flour, baking soda, baking powder, and salt. 5.Fold in the white chocolate and crushed Biscoff cookies until evenly distributed. 6.Divide the dough into 11 portions. Flatten each piece, place a frozen teaspoon of Biscoff spread in the center, then seal and roll into a ball. 7.Arrange the cookie dough balls on a parchment-lined baking tray. Cover and chill for at least 1 hour, or overnight. 8.Bake in a preheated 180°C (350°F) oven for 11–13 minutes, until the edges are set and the centers remain slightly soft. Let the cookies cool for a few minutes before serving. #biscoffcookies #biscoffcookie #biscoffstuffedcookies by @mycookingedition
3
2 months ago
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Biscoff Stuffed Cookies 🌼Ingredients: For Filling -11 teaspoons Biscoff spread, frozen (1 teaspoon per cookie) Wet Ingredients: -115 g unsalted butter, melted -75 g Biscoff spread -110 g brown sugar -35 g granulated sugar -1 large egg -1 teaspoon vanilla essence Dry Ingredients: -190 g all-purpose flour -½ teaspoon baking soda -¼ teaspoon baking powder -¼ teaspoon salt Mix-ins: -75 g white chocolate chips or chopped white chocolate -3 Biscoff cookies, crushed 🌼Directions to follow: 1.Line a small tray or plate with parchment paper and scoop 11 teaspoon-sized portions of Biscoff spread onto it. Freeze for 30–45 minutes until firm. 2.In a large mixing bowl, whisk together the melted butter, Biscoff spread, brown sugar, and granulated sugar until smooth and glossy. 3.Add the egg and vanilla essence, whisking until fully combined. 4.Add the flour, baking soda, baking powder, and salt. 5.Fold in the white chocolate and crushed Biscoff cookies until evenly distributed. 6.Divide the dough into 11 portions. Flatten each piece, place a frozen teaspoon of Biscoff spread in the center, then seal and roll into a ball. 7.Arrange the cookie dough balls on a parchment-lined baking tray. Cover and chill for at least 1 hour, or overnight. 8.Bake in a preheated 180°C (350°F) oven for 11–13 minutes, until the edges are set and the centers remain slightly soft. Let the cookies cool for a few minutes before serving. #baking #cookies #biscoffcookies #biscoff by @mycookingedition
1
2 months ago
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