@heyjpak - IGDataHub

Ipek

@heyjpak

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easy baking recipes ✨ home baker • germany based find my recipes below ↓ & in the caption

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www.wonderlink.de/@heyjpak

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#cookies #fallbaking #biscoff #churrocookies #biscoffcookies #easyrecipes #easyrecicpe #easyrecipe #nutella #nutellacookies

Recent posts

S’Mores Cookies 🍪 (makes 6 cookies) Ingredients: — 120 g melted butter — 100 g brown sugar — 50 g white sugar — 1 egg — 1 tsp vanilla extract — 200 g flour — 1/2 tsp baking soda — 1/2 tsp baking powder — pinch of salt — 100 g chocolate chips (set a few aside for topping) — 6 squares of graham crackers (or any crackers of your choice) — Mini chocolate rectangles (I used Hershey’s) — 6 large marshmallows Instructions: 1. Mix melted butter with sugars until creamy, then add egg and vanilla. 2. Combine flour, baking soda, baking powder and salt, fold into the mixture. 3. Add chocolate chips and fold them into the dough. 4. Flatten 2 tbsp of dough. 5. Place on a baking sheet: cracker, chocolate and a marshmallow on top, then cover with the flattened dough. 6. Bake at 180 °C / 350 °F for 12 minutes. 7. Right after baking, use a cookie cutter to shape them perfectly and top with the reserved chips. #cookies #smorescookies #smores #sweettreats #christmasbaking selbstgekauft/unbeauftragt 12 Dec 2025

Biscoff Cookies 🍪 (makes 10 cookies) Ingredients: — 10 tsp Biscoff spread (for filling) — 120 g melted butter — 100 g brown sugar — 50 g white sugar — 1 egg — 1 tsp vanilla extract — 80 g Biscoff spread — 200 g flour — 1/2 tsp baking soda — 1/2 tsp baking powder — pinch of salt — 100 g white chocolate chips (set a few aside for topping) — 100 g crushed Biscoff cookies Instructions: 1. Scoop 10 tsp of Biscoff spread onto baking paper and freeze for at least 2 hours. 2. Mix melted butter with sugars until creamy, then add egg, vanilla and Biscoff spread. 3. Combine flour, baking soda, baking powder, and salt, fold into the mixture. 4. Add white chocolate chips and crushed Biscoff cookies. 5. Flatten 2 tbsp of dough, place a frozen Biscoff center inside, and seal into a ball. 6. Chill dough balls for 1–2 hours (or overnight). 7. Bake at 180 °C / 350 °F for 12 minutes until edges are golden and centers soft. 8. Right after baking, use a cookie cutter to shape them perfectly and top with the reserved chips. #cookies #biscoffcookies #whitechocolate #biscoff Selbstgekauft/unbeauftragt 11 Nov 2025

Baked Pumpkin Donuts 🎃🍩 Ingredients — 180 g pumpkin purée — 180 g all-purpose flour — 80 g brown sugar — 1 egg — 60 ml neutral oil — 60 ml milk — 1 tsp vanilla extract — 1 tsp baking powder — 1/2 tsp baking soda — 2 tsp pumpkin spice — A pinch of salt Cinnamon Sugar Coating — 50 g granulated sugar — 1 tsp cinnamon — 30 g melted butter Instructions — Preheat your oven to 175°C // 350°F and lightly grease a donut pan. — In a bowl, whisk together the pumpkin puree, egg, brown sugar, oil, milk and vanilla extract until smooth. — In a separate bowl, combine the flour, baking powder, baking soda, pumpkin spice and salt. — Add the dry ingredients to the wet ingredients and gently mix until just combined. Don’t overmix! — Transfer the batter to a piping bag and pipe it into the donut pan. — Bake for 12–15 minutes. — Let the donuts cool for about 5 minutes, then carefully remove them from the pan. — Brush the slightly warm donuts with melted butter and coat them in the cinnamon sugar mixture. #pumpkinndonuts #pumpkinspice #fallbaking #donuts #bakeddonuts 28 Oct 2026

Biscoff Churro Cookies 🍪 (makes 9-10 cookies) Ingredients Nutella Filling — 120 g Biscoff Cream Cookie Dough — 115 g unsalted butter, softened — 100 g brown sugar — 50 g granulated sugar — 1 large egg — 1 tsp vanilla extract — 180 g all-purpose flour — 1/2 tsp baking soda — 1/2 tsp baking powder — 1/4 tsp salt — 1 tsp cinnamon Cinnamon Sugar — 100 g granulated sugar — 2–3 tsp cinnamon Instructions 1. Scoop the Biscoff Cream into 10–12 portions (about 10 g each) onto a lined tray and freeze for 45–60 minutes. 2. Cream the butter, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and mix until combined. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 4. Chill the dough for 30 minutes. 5. Divide the dough into 9-10 portions (60 g each). Flatten each piece, place a frozen Biscoff portion in the center and completely seal the dough around it. Roll into a smooth ball. 6. Mix the sugar and cinnamon. Roll each dough ball in the cinnamon sugar. 7. Chill the coated cookie dough balls for another 30 minutes. 8. Preheat the oven to 175°C / 350°F. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. 9. Let the cookies cool on the baking sheet for 5 minutes. Use a round cookie cutter to gently shape them into perfect circles. 10. While still warm, roll the cookies in the cinnamon sugar one more time. #cookies #churrocookies #biscoff #biscoffcookies #easyrecicpe unbezahlt/ unbeauftragt 21 Oct 2026

Your favorite candy bar just became a cookie 🍫🍪 @heyjpak’s Twix Cookies layer buttery shortbread with soft caramel and milk chocolate for that classic candy bar bite. Get the recipe below and keep tagging #feedfeed for a chance to be featured. COOKIE: 125g unsalted butter, softened 80g granulated sugar 1 tsp vanilla extract 1 pinch salt 180g all-purpose flour CARAMEL: 150g soft caramel candies 1 tbsp butter 1–2 tbsp heavy cream TOPPING: 100g milk chocolate RECIPE: 1. Mix butter, sugar, vanilla and salt. Add flour and mix until a dough forms. 2. Chill for 30 minutes. 3. Roll out to 5–7mm thick and cut into rounds. 4. Chill for 10 minutes. 5. Bake at 160°C fan (320°F) for 12–15 minutes. Let cool. 6. Melt caramel candies with butter and cream. Spread over cookies. 7. Chill until set. 8. Melt chocolate and spread on top. 9. Chill until the chocolate is set. #twix #cookierecipes #easybakingideas #easyrecipe 16 Oct 2026

Biscoff Churro Cookies 🍪 (makes 9-10 cookies) Ingredients Biscoff Filling — 120 g Biscoff Cream Cookie Dough — 115 g unsalted butter, softened — 100 g brown sugar — 50 g granulated sugar — 1 large egg — 1 tsp vanilla extract — 180 g all-purpose flour — 1/2 tsp baking soda — 1/2 tsp baking powder — 1/4 tsp salt — 1 tsp cinnamon Cinnamon Sugar — 100 g granulated sugar — 2–3 tsp cinnamon Instructions 1. Scoop the Biscoff Cream into 10–12 portions (about 10 g each) onto a lined tray and freeze for 45–60 minutes. 2. Cream the butter, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and mix until combined. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 4. Chill the dough for 30 minutes. 5. Divide the dough into 9-10 portions (60 g each). Flatten each piece, place a frozen Biscoff portion in the center and completely seal the dough around it. Roll into a smooth ball. 6. Mix the sugar and cinnamon. Roll each dough ball in the cinnamon sugar. 7. Chill the coated cookie dough balls for another 30 minutes. 8. Preheat the oven to 175°C / 350°F. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. 9. Let the cookies cool on the baking sheet for 5 minutes. Use a round cookie cutter to gently shape them into perfect circles. 10. While still warm, roll the cookies in the cinnamon sugar one more time. #cookies #churrocookies #biscoff #biscoffcookies #easyrecicpe unbezahlt/ unbeauftragt 10 Oct 2026

Moist Marble Cake Ingredients — 250 g unsalted butter, softened — 180 g sugar — 1 tsp vanilla extract — 4 eggs — 250 g all-purpose flour — 2 tsp baking powder — 1 pinch of salt — 100 ml milk — 80 g sour cream — 25 g unsweetened cocoa powder — 50 g dark chocolate, melted — 200 g chocolate, melted, for topping — chopped hazelnuts, for decorating Instructions 1. Preheat oven to 175°C / 350°F. Grease and flour a 22–24 cm bundt pan. 2. Beat the softened butter, sugar and vanilla extract for 3–4 minutes until light and creamy. 3. Add the eggs one at a time, mixing well after each addition. 4. Mix flour, baking powder and salt in a separate bowl. Add to the batter together with the milk and sour cream. Mix just until combined. 5. Transfer about 1/3 of the batter to a separate bowl. Mix in the cocoa powder and melted chocolate. If the chocolate batter is too thick, add 1 tbsp milk. 6. Add the light and chocolate batter alternately to the pan. Use a knife or skewer to gently swirl the two batters together. 7. Bake for 45–55 minutes, or until a toothpick comes out with a few moist crumbs. 8. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack and let it cool completely. 9. Melt 200 g chocolate and pour it over the cooled cake. Sprinkle with chopped hazelnuts and let the chocolate set. #marblecake #easyrecipes #cakerecipe #bakingrecipe #fallbaking 07 Oct 2026

Apple Cinnamon Pastries 🍎 Ingredients 2 apples 1 sheet puff pastry Cinnamon & sugar 1 egg yolk + a splash of milk Powdered sugar Instructions Slice and core the apples. Place them on the puff pastry, cut into squares, sprinkle with cinnamon sugar and fold the pastry over the apples. Brush with egg wash and bake according to the package instructions. Dust with powdered sugar. #applepastries #applecinnamon #easybaking #puffpastry #fallbaking 03 Oct 2026

Nutella Churro Cookies 🍪 would you try these? 👀 Recipe ⬇️ (makes 9-10 cookies) Ingredients Nutella Filling — 120 g Nutella Cookie Dough — 115 g unsalted butter, softened — 100 g brown sugar — 50 g granulated sugar — 1 large egg — 1 tsp vanilla extract — 180 g all-purpose flour — 1/2 tsp baking soda — 1/2 tsp baking powder — 1/4 tsp salt — 1 tsp cinnamon Cinnamon Sugar — 100 g granulated sugar — 2–3 tsp cinnamon Instructions 1. Scoop the Nutella into 10–12 portions (about 10 g each) onto a lined tray and freeze for 45–60 minutes. 2. Cream the butter, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and mix until combined. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 4. Chill the dough for 30 minutes. 5. Divide the dough into 9-10 portions (60 g each). Flatten each piece, place a frozen Nutella portion in the center and completely seal the dough around it. Roll into a smooth ball. 6. Mix the sugar and cinnamon. Roll each dough ball in the cinnamon sugar. 7. Chill the coated cookie dough balls for another 30 minutes. 8. Preheat the oven to 175°C / 350°F. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. 9. Let the cookies cool on the baking sheet for 5 minutes. Use a round cookie cutter to gently shape them into perfect circles. 10. While still warm, roll the cookies in the cinnamon sugar one more time. #cookies #churrocookies #nutella #nutellacookies #easyrecipes unbezahlt/ unbeauftragt 29 Sep 2026

Nutella Churro Cookies 🍪 (makes 9-10 cookies) Ingredients Nutella Filling — 120 g Nutella Cookie Dough — 115 g unsalted butter, softened — 100 g brown sugar — 50 g granulated sugar — 1 large egg — 1 tsp vanilla extract — 180 g all-purpose flour — 1/2 tsp baking soda — 1/2 tsp baking powder — 1/4 tsp salt — 1 tsp cinnamon Cinnamon Sugar — 100 g granulated sugar — 2–3 tsp cinnamon Instructions 1. Scoop the Nutella into 10–12 portions (about 10 g each) onto a lined tray and freeze for 45–60 minutes. 2. Cream the butter, brown sugar and granulated sugar until light and creamy. Add the egg and vanilla and mix until combined. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 4. Chill the dough for 30 minutes. 5. Divide the dough into 9-10 portions (60 g each). Flatten each piece, place a frozen Nutella portion in the center and completely seal the dough around it. Roll into a smooth ball. 6. Mix the sugar and cinnamon. Roll each dough ball in the cinnamon sugar. 7. Chill the coated cookie dough balls for another 30 minutes. 8. Preheat the oven to 175°C / 350°F. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. 9. Let the cookies cool on the baking sheet for 5 minutes. Use a round cookie cutter to gently shape them into perfect circles. 10. While still warm, roll the cookies in the cinnamon sugar one more time. #cookies #churrocookies #nutella #nutellacookies #easyrecipes 24 Sep 2026

Pumpkin Crumb Cake Muffins 🧡✨ Muffins — 220 g all-purpose flour — 1 tsp baking soda — 2 tsp cinnamon — 1 tsp pumpkin pie spice — Pinch of salt — 120 ml oil — 150 g granulated sugar — 350 g canned pumpkin puree — 2 eggs (room temp) — 60 ml milk (room temp) Crumb Topping — 100 g all-purpose flour — 100 g granulated sugar — 1 tsp pumpkin pie spice — 60 g melted butter Maple Icing (optional) — 150 g powdered sugar — 30 ml maple syrup — 2-3 tbsp milk Instructions 1. Preheat oven to 220°C / 425°F . Line or grease muffin pans (makes 15 muffins). 2. Mix dry ingredients (flour, baking soda, spices, salt). In another bowl, whisk oil, sugars, pumpkin, eggs, milk. Combine gently until just mixed. Fill liners almost full. 3. Crumb topping: mix dry ingredients, stir in butter until crumbs form. Sprinkle on batter, press lightly. 4. Bake 5 min at 220°C/ 425°F, then reduce to 180°C/350°F and bake 16–17 min more (total ~21–22 min). Cool 10 min. 5. Icing: whisk all ingredients until smooth, drizzle over muffins. #pumpkinmuffins #crumbcake #muffins #fallbaking #pumpkinrecipes 19 Sep 2026

Biscoff Brownies 🍪🤎 Ingredients — 150 g butter — 180 g dark chocolate — 150 g white sugar — 50 g brown sugar — 2 eggs, room temperature — 1 tsp vanilla extract — 90 g flour — 25 g cocoa powder — Pinch of salt — 120 g Biscoff spread — 100 g white chocolate, chopped — 6–8 Biscoff cookies Instructions — Melt the butter and dark chocolate together and let cool slightly. — Whisk the eggs, both sugars and vanilla for 2–4 minutes until lighter and slightly fluffy. Slowly mix in the warm chocolate mixture. — Add flour, cocoa powder and salt and gently fold until just combined. Fold in the chopped white chocolate, reserving a little for the topping. — Pour half of the batter into a lined 20 × 20 cm pan. — Slightly warm the Biscoff spread until smooth and transfer it to a piping bag. Pipe it in a zigzag pattern over the brownie layer. Add the remaining batter and pipe another layer of Biscoff spread on top. — Finish with Biscoff cookie crumbs and the reserved white chocolate. — Bake at 175°C / 350°F for 23–27 minutes. The edges should be set while the center is still slightly soft. — Let cool completely before cutting. #biscoffbrownies #brownies #biscoff #easyrecipe #fallbaking unbezahlt/unbeauftragt 15 Sep 2026

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DSK0IHDDRLR	S’Mores Cookies 🍪 (makes 6 cookies) Ingredients…
DQ7ASW_Dc5f	Biscoff Cookies 🍪 (makes 10 cookies) Ingredient…
DfCzva5IYPa	Baked Pumpkin Donuts 🎃🍩 Ingredients — 180 g pum…

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shortcode	caption	likes	comments
DSK0IHDDRLR	S’Mores Cookies 🍪 (makes 6 cookies) Ingredients…
DQ7ASW_Dc5f	Biscoff Cookies 🍪 (makes 10 cookies) Ingredient…
DfCzva5IYPa	Baked Pumpkin Donuts 🎃🍩 Ingredients — 180 g pum…

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