Quick & Easy | BakedInMunich

Silky Smooth Cottage Cheese Pancakes

Yulia — Thu, 24 Apr 2025 11:31:33 +0000

My husband practically inhaled the last batch of these silky smooth cottage cheese pancakes (syrniki) and then looked at me with such disappointment when he realized there were none left!

Cottage Cheese Pancakes / Syrniki

Course: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

These little golden rounds, a beloved staple in Eastern European cuisine, particularly in countries like Russia, Ukraine, and Belarus, have a wonderfully simple yet satisfying flavor and texture. Traditionally, syrniki are made with tvorog, a fresh, unripened quark cheese that lends them their signature slightly tangy and creamy interior. While good quality cottage cheese, drained well, makes a fantastic and readily accessible substitute, if you’re feeling inspired to go the extra mile and truly experience the authentic taste, you can even use the homemade tvorog from my other recipe – the difference it makes is truly delightful!

Ingredients

Cottage Cheese (9-15%) – 300 gr (use store-bought or self-made cottage cheese)
Egg yolks – 20 gr
Sea Salt – 1 gr
Sugar – 15 gr
Wheat Flour – 20 gr
Vanilla extract- 2 gr

Directions

Rub the cottage cheese through a fine sieve to obtain a smooth mass.
Add all the ingredients (except flour) to the cheese and mix until a homogenous mass forms.
Add the sifted flour and mix again.
Dust your hands and the working surface with some flour.
Divide the dough into 6 pieces and form oval balls.
Fry the cottage cheese pancakes on medium heat for about 2 minutes on each side until golden brown.
Serve hot with your favourite topping.

The post Silky Smooth Cottage Cheese Pancakes first appeared on BakedInMunich.

Easy to Make Cottage Cheese

Yulia — Thu, 24 Apr 2025 11:25:53 +0000

There’s something so rewarding about making fresh cheese at home, and this easy to make cottage cheese recipe is surprisingly straightforward. It fills my kitchen with a lovely, clean scent, and knowing exactly what goes into it makes it taste even better – perfect on its own, in dips, or as the star of those amazing syrniki

Home Made Cottage Cheese

Difficulty: Easy

Output

300

gramm

Prep time

minutes

Cooking time

minutes

Resting Time

hours

Ingredients

Milk (min. 3.2%) – 1000 gr
Greek Joghurt 10% – 218 gr
Lemon Juice – 3.4 gr
Sea Salt – 1.3 gr

Directions

Pour the milk into a saucepan and bring it to 60 degrees.
Add greek joghurt, lemon juice and salt. Continue cooking on medium heat for at least 10 minutes.
Bring the mixture to a boil, and remove from the heat.
Let the mixture cool down for ~1 hour.
Cover a strainer with two layers of cheesecloth and place over a bowl.
Pour the cooled down mixture on top, cover the top with the corners of the cheesecloth and leave in the refrigerator for at least 6 hours.
Transfer the cottage cheese to a clean bowl and store up to 48 hours in the refrigerator.

Recipe Video

The post Easy to Make Cottage Cheese first appeared on BakedInMunich.

No Mixer Honey Muffins

Yulia — Thu, 24 Apr 2025 10:30:07 +0000

You know those days when you just want a warm, comforting muffin without dragging out the big appliances? Well, these No Mixer Honey Muffins are my go-to – they are incredibly easy to whisk up and always fill the kitchen with a lovely honeyed aroma.

No Mixer Honey Cupcakes

Difficulty: Easy

Prep time

minutes

Baking time

minutes

Dish size

20×6

Total time

minutes

These honey muffins are my lifesaver whenever I am away from home with zero fancy equipment—like on vacation or at a rental kitchen. No mixer, no gadgets, just a bowl, a whisk, and a few simple ingredients that always seem to be on hand. In just 30 minutes, you will have warm, golden muffins that taste like a little piece of home, no matter where you are. It is my go-to recipe for effortless comfort, and now it can be yours too!

Ingredients

Eggs 2 pcs.
Sugar 150 grams
Honey 50 grams
Vegetable oil 110 ml.
Milk 125 ml.
Flour 200 grams
Baking powder 1 tsp.
Baking soda 1/2 tsp

Directions

Combine sugar and all liquid ingredients in a bowl. Mix with a whisk until smooth.
Add flour sifted with soda and baking powder and knead the dough.
Place the dough into the mold(s) and place in an oven preheated to 180 degrees.
Bake until dry, about 20-25 minutes.

The post No Mixer Honey Muffins first appeared on BakedInMunich.

Delicious Pumpkin Cheesecake Brownie

Yulia — Sun, 03 Nov 2024 13:37:32 +0000

Autumn has finally swept in, wrapping us in the cozy embrace of crisp air and golden leaves. It’s the season of warm spices, comfort baking, and, of course, the undeniable star of the show: pumpkin. As someone who can’t resist the pull of seasonal ingredients, I find myself craving that distinct flavor everywhere, especially in desserts .

Pumpkin Cheesecake Brownie

Difficulty: Easy

Dish size

18-22

Prep time

minutes

Baking Time

Min

This wonderful autumn dessert combines two confectionery hits – brownie and cheesecake. The result is a moist cake with a super-rich taste of chocolate and a set of pumpkin pie spices. The pumpkin cheesecake layer itself perfectly sets off and softens the rich taste of the chocolate base.

Ingredients

BROWNIE
Butter 86 grams
Dark chocolate 50 grams
Eggs 1.3 pcs
Sugar 110 grams
Vanilla extract 1 gram
Salt 0.15 tsp.
Cocoa powder 20 grams
Wheat flour 77 grams
CHEESECAKE
Pumpkin puree 110 grams
Cream cheese 135 grams
Sugar 50 grams
Eggs 0.7 pcs
Ground cinnamon 0.3 tsp.
Ground dry ginger 0.3 tsp.
Ground cloves 0.08 tsp.

Directions

Prepare the chocolate layer. Melt the chocolate with butter in a water bath or microwave in 20 seconds intervals.
Add sugar, vanilla, salt and eggs, mix with a whisk until smooth.
Add the sifted flour with cocoa and knead the dough. It will not be too thick.
For the cheesecake layer, mix the cream cheese with sugar until smooth.
Add the egg and mix again.
Add the pumpkin puree and spices. Mix until smooth.
Place the chocolate dough in a parchment-lined form. Top with the pumpkin-cheese mixture.
Sprinkle with chopped chocolate or chocolate drops.
Place in preheated oven at 160 degrees and bake for about 35-40 minutes. The top should set but not brown.
Let the finished dessert cool in the pan, then carefully remove it, remove the parchment and cut into portions.

Tips & Tricks

For the pumpkin puree, you can use a freshly self-made or frozen puree. For the freshly made, take about 300 gr of pumpkin, cut into pieces and place in the oven (180-200 degrees) until soft (~15 min), then puree baked pieces and use straight away.

This is the pumpkin type I prefer using:

The post Delicious Pumpkin Cheesecake Brownie first appeared on BakedInMunich.

From Bruised to Bootiful: The Ultimate Banana Bread Recipe

Yulia — Fri, 28 Jun 2024 11:08:58 +0000

Have you ever stared into your fruit bowl, brimming with perfectly good bananas, only to realize they’ve reached that “speckled and pleading” stage? Don’t despair, my fellow banana friend! This isn’t a sign of fruit failure, but a divine opportunity to bake up a loaf of magic: ridiculously moist, bursting-with-banana-flavor banana bread!

Banana Bread

Difficulty: Easy

Prep time

minutes

Baking time

60-80

minutes

Dish size

16-18

This recipe is my personal favorite, perfected over countless batches (and suspicious amounts of overripe bananas). It’s easy enough for beginner bakers but cranks out bakery-worthy results that will have your friends and family singing your praises. So, grab those spotty bananas, preheat your oven, and get ready to transform your kitchen into a haven of warm, comforting banana magic!

Ingredients

Fresh banana – 250 g
Cane sugar – 100 g
Eggs – 2 pcs
Vegetable oil – 100 g
Sour cream / Greek Joghurt 10-20% – 80 g
Flour – 180 g
Baking powder – 6 g
Black sesame – 25 g

Directions

Cut bananas into small pieces, combine with sugar, and puree with a blender.
Stir in two eggs one at a time.
Add sour cream and odorless vegetable oil.
Add sifted flour, baking powder, and black sesame.
Fill the baking form with the dough and place on top two banana halfs.
Bake at 150 degrees (top and bottom) until well browned for around 60-80 minutes. Cover immediately with cling film in contact.

Tips & Tricks

You can also use a rectangular shape form.

The post From Bruised to Bootiful: The Ultimate Banana Bread Recipe first appeared on BakedInMunich.

Quick & easy banana and chocolate muffins

Yulia — Thu, 18 Jan 2024 14:12:16 +0000

Whip up a batch of these delightful banana muffins, the perfect way to transform those overripe bananas that have been lurking in your fridge for a while

Quick & easy banana and chocolate muffins

Difficulty: Easy

Quantity

muffins

Prep time

minutes

Baking time

minutes

Total time

minutes

The sweet, fragrant bananas will give your muffins a delightful banana cake-like consistency, while the chocolate chips add a delightful contrast in texture and flavor. So get baking and enjoy the comforting aroma of freshly baked muffins wafting through your home.

Ingredients

Very ripe medium bananas 3 pcs
Eggs 3 pcs
Sugar 150 gr
Vegetable oil 125 ml.
Vanilla essence 1 tsp
Wheat flour 320 gr
Baking powder 1 tsp
Baking soda 0.5 tsp
Salt 0.25 tsp
Dark chocolate 100 gr

Directions

Mash the bananas with a fork or a blender into homogeneous mass.
Add eggs, oil, sugar, vanilla and whisk until smooth.
Add flour sifted with salt, baking soda and baking powder and knead into a homogeneous dough.
Add chopped chocolate and mix.
Put the dough in muffin molds in an oven preheated to 180 degrees and bake until dry, about 25-30 minutes.

The post Quick & easy banana and chocolate muffins first appeared on BakedInMunich.

Colorful Pumpkin Muffins with Nuts

Yulia — Wed, 01 Nov 2023 15:13:08 +0000

Pumpkin muffins with nuts

Difficulty: Easy

Portions

Muffins

Prep time

minutes

Cooking time

minutes

Total time

minutes

Introducing a delightful autumn treat – the Pumpkin Muffins with Nuts recipe! These moist and flavorful muffins are a perfect way to embrace the cozy flavors of fall. With the earthy richness of pumpkin and the satisfying crunch of nuts, they are an ideal companion to your morning coffee or a sweet snack any time of the day. Follow these simple instructions to whip up a batch of these scrumptious pumpkin muffins that will have your kitchen smelling like a seasonal wonderland.

Ingredients

Raw pumpkin 400 grams
Eggs 2 pcs.
Vegetable oil 100 ml.
Sugar 180 grams
Wheat flour 250 grams
Brown sugar 2 tbsp.
Salt 1/4 tsp.
Baking powder 1.5 tsp.
Ground cinnamon 1/2 tsp.
Ground cloves 1/4 tsp.
Nutmeg 1/4 tsp.
Your favorite shredded nuts 80 grams

Directions

Cut the pumpkin into pieces, place in the oven for 15 minutes or put it in a saucepan, fill it with water and simmer until soft.
Then drain the water and puree the pumpkin with a blender.
In one bowl, mix all dry ingredients except sugar.
In another, beat eggs, pumpkin puree, vegetable oil and sugar with a mixer.
Combine the two mixtures and knead a homogeneous dough. Add shredded nuts to the batter and mix with spoon.
Pour it into greased molds.
Bake in an oven preheated to 180 degrees (~ 20-25 minutes).

Tips & Tricks

Hokkaido pumpkin is the perfect companion for this recipe and the only type not to be peeled.

The post Colorful Pumpkin Muffins with Nuts first appeared on BakedInMunich.

Creamy Caramel Cheesecake

Yulia — Fri, 04 Aug 2023 16:32:23 +0000

This cheesecake ain’t your average dessert – we’re talking smooth, silky, and packed with that irresistible caramel taste.

CREAMY CARAMEL CHEESECAKE

Difficulty: Easy

Prep time

minutes

Cooking time

hour

Resting time

min

Baking form size

Imagine a creamy cheesecake with a caramel twist that’s so good, you won’t be able to stop at one bite. Well, you are very lucky, because this is exactly the cheesecake we make in this recipe. So, if you’re up for a seriously delicious treat, heat up your oven and lets start!

Ingredients

Base:
Cookies 170 grams
Butter 80 grams
Filling:
Caramelised condensed milk 400 grams Cream cheese 450 grams
Eggs 3 pcs.

Directions

Base:
Grind the cookies into crumbs using a blender.
Add melted butter and stir.
Put the mix into a detachable form and tamp it down along the bottom.
Put the form to the oven preheated to 160 degrees and bake for 10 minutes.
While the base cools down, prepare the filling.
Filling:
Combine condensed milk and cream cheese, knead with a spatula until smooth.
Add eggs one at a time, mixing well after each addition. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
Pour the mix onto the baked base.
Take another bowl, fill it with boiling water and put at the bottom of the oven.
Put the form with the cheesecake in an oven preheated to 160 degrees. Bake the cheesecake for around 50-60 minutes. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake – tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
Leave the finished cheesecake for 40 minutes in the switched off oven with the slightly opened door, then take it out and let it cool at room temperature.
Put the cooled cheesecake in the refrigerator for 4 hours, preferably overnight. Before serving, open the form and transfer the cheesecake to a dish. Decorate at your preference.

Tips & Tricks

Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.

The post Creamy Caramel Cheesecake first appeared on BakedInMunich.

Cherry & poppy seeds mini cake

Yulia — Mon, 03 Jul 2023 16:28:57 +0000

Whether it’s a last-minute dessert for unexpected guests or a sweet treat for yourself, this cherry & poppy seeds mini cake has got you covered.

CHERRY & POPPY SEEDS MINI CAKE

Difficulty: Easy

Prep time

minutes

Baking time

minutes

Baking form size

18×9

No need to spend hours in the kitchen! In just a few simple steps, you’ll have a dessert ready to be enjoyed.

Ingredients

Wheat flour 100 grams
Butter 100 grams
Sugar 50 grams
Eggs 2 pcs.
Raw poppy seeds 2 tbsp
Baking powder 0.5 tsp
Fresh or frozen cherries 75 gr.

Directions

Beat softened butter with sugar and eggs.
Gradually add the flour sifted with baking powder and knead a homogeneous dough.
Oil the baking form with butter.
Add 2/3 of the white dough to the form.
Mix the third part of the dough with poppy seeds.
Make a hole in the center of the white dough and put the poppy dough on top. Level and spread cherries on top.
Bake the cake in an oven preheated to 180 degrees for 40-50 minutes. Sprinkle the finished cake with powdered sugar and let it cool down.

The post Cherry & poppy seeds mini cake first appeared on BakedInMunich.

Fruity tart with mascarpone

Yulia — Thu, 25 May 2023 14:49:11 +0000

This fruity tart with mascarpone is a dessert that celebrates the tropical flavors of mangoes and the luxuriousness of mascarpone. The ingredients are all harmoniously coming together which will leave your taste buds yearning for more.

FRUITY TART WITH MASCARPONE

Difficulty: Easy

Prep time

minutes

Baking time

minutes

Dish form

Resting time

min

This tart is a symphony of textures and flavors. Its harmonious combination of fresh mangoes, velvety mascarpone cream, and buttery crust will leave an indelible impression on your palate

Ingredients

Base
Sugar 50 grams
Butter 100 grams
Vanilla sugar 1 tsp.
Egg yolks 1 pc
Wheat flour 200 grams
Cream
Mascarpone 160 grams
Honey 80 grams
Vanilla sugar 1 tsp.
Lemon juice 40 ml
Heavy cream (30% or more) 250 ml.
Mango 1 pc
Instant gelatin for the cake (optional)

Directions

Dough:
Beat the butter with the regular and vanilla sugar until a creamy consistency.
Add egg yolk, beat until homogeneous.
Add flour and knead the dough.
Form a disc from the dough, wrap it in clingfilm and put in the fridge for an hour.
Take out the cooled dough, roll it out and put it in a form. Use a fork to make small holes on the bottom so that the dough does not rise.
Put foil and weight (dry beans or rice) on the dough. Place in an oven heated to 180 degrees convection mode and bake for 15 minutes.
Remove the weight and bake for about 10 more minutes.
Cool down the base.
Cream:
Carefully mix mascarpone with honey, vanilla sugar and lemon juice using spatula (do not whip).
Separately whip the cream.
Carefully (!) mix the cream with cheese mass, not too long and not intensive, from bottom to up.
Spread the cream on the cooled basis.
Arrange the sliced mangoes on top of the mascarpone cream in an attractive pattern.
Topping:
For longer shelf life use the instant gelatin. Boil it according to the instructions on the package. Brush the fruits with a brush.
Refrigerate the tart for at least 1 hour to allow the flavors to meld and the filling to set.

Tips & Tricks

You can also add some crushed pistachios or toasted coconut flakes on top for added texture and flavor, if desired.
Adjust the amount of honey in the cream when using more or less sweet fruits and berries.

The post Fruity tart with mascarpone first appeared on BakedInMunich.