Mrs. Moony’s Bakery

I share my recipes with pictures, enjoy! [this is a sideblog]

[bakingwithmoony]

Cinnamon rolls

Ingredients for the dough :

Dry:

500 g flour

45 g starch

1 package of dry yeast

1 tbsp powdered sugar

1 package of vanilla sugar

pinch of salt

Wet:

1 egg

300 ml of room temperature milk

Ingredients for the filling :

70 g of soft butter

150 g brown cane sugar

2,5 tsp of cinnamon

Creamcheese-Frosting :

50 g Double Cream Cheese

100 g powered sugar

Dough :

Mix all dry ingredients in a bowl, make a hollow in the middle and add the egg and milk into it -

Use your hands to combine the ingredients, it’ll be sticky at first but you have to keep kneading until you get a soft dough. I recommend kneading on a flat surface because it usually doesn’t work so well in the bowl. You should knead for at least 5 min.

Shape the dough into a ball and put it back into your bowl, cover it up and let it rise in a warm place for at least an hour.

Filling :

Mix the brown cane sugar and cinnamon, then use 3/4 of that and mix it with your soft butter. You should get a dark brown cream with thick consistency. We’ll spread that later on our dough - and sprinkle the left over sugar-cinnamon mixture on top.

After an hour your dough should have risen to double its size !

Take it out of the bowl and roll it out into a rectangular shape.

Spread your butter-sugar-cinnamon mixture evenly until everything is covered. Sprinkle the sugar/cinnamon (that you’ve left) on top of that.

Now you can either roll that up tightly and then cut it into slices *or* you leave the dough as it is, cut stripes (around 4 cm) and then roll them up individually ! That way your cinnamon rolls will have more dimension :)

Grease your baking dish and put your cinnamon rolls next to each other (make sure to leave some space)

Cover them up and let them rise in a warm place for another hour ! This step is essential, don’t skip it.

An hour has passed and the cinnamon rolls are ready to go into the *preheated* oven ! Bake for 25 min at 190° C 🌡

After 25 minutes I turn the heat off and start preparing the cream cheese frosting ! This is by far the easiest step : just take a fork and mix your double cream cheese and powdered sugar, it combines very well ! The texture shouldn’t be too runny nor too thick - just creamy (if it’s too liquid add more powdered sugar / if too thick just more cream cheese or a teaspoon of milk — but that shouldn’t happen) Spread your cream cheese frosting on the hot cinnamon rolls and enjoy !! <3 I recommend eating them when they’re still warm

[bakingwithmoony]

Čupavci 🤍

ingredients -

Batter :

4 eggs (medium size)

230g sugar

1 tbsp vanilla extract / 1 pck. of vanilla sugar

130g sunflower or rapeseed oil

130g milk

250g flour

2 tsp baking powder

Chocolate soak and coconut coat :

500 ml of milk

400g chocolate/couverture

200g sugar

80g butter

400g coconut flakes

Instructions :

1. Add your 4 eggs, sugar and vanilla extract/sugar into a bowl and mix them for 7 minutes on high speed.

2. Then add the liquid ingredients (oil + milk) and mix until combined - it’ll turn out better if your milk has room temperature.

3. Sift (!) in your dry ingredients and mix again but not for too long.

4. Pour your batter onto a baking tray which is laid out with a sheet of baking paper

Bake for 20-25 min (depending on the size of your baking tray) at 180° degrees. Check on your cake and do the toothpick test to make sure that your cake is done.

5. When your cake is baked, take it out and cover it with a clean kitchen towel for 5-8 min. Then start preparing the chocolate sauce :

6. Throw all the ingredients besides the coconut flakes (chocolate, butter, milk and sugar) into a pot and cook until dissolved. Pour the chocolate sauce into a bowl and your coconut flakes into another (!) bowl.

7. Take off the kitchen towel and cut your sponge cake into shapes (squares, rectangles, triangles - whatever you like)

8. Dip your pieces into the chocolate sauce, I used two forks to do that. The chocolate shouldn’t be too hot. After that you put it into your bowl with coconut flakes and carefully turn the cake over until all sides are covered with coconut flakes. (I used another two forks to do that, I wouldn’t recommend doing it with your hands)

Done ! :)

[bakingwithmoony]

Snickers cake and cake pops !

very sweet & incredibly delicious

ingredients :

chocolate cake :

5 egg yolks

5 egg whites

pinch of salt

130-160ml milk (depending on the size of the eggs)

130g soft butter

150g sugar

90g flour

60g cornstarch

60g cocoa

1 pck. baking powder

Beat your egg whites with salt until fluffy, add half of your sugar and continue beating until you get a stiff consistency. Take another bowl and mix the soft butter with the rest of your sugar. Now mix in the egg yolks (+ I added some vanilla extract but that’s optional) until combined. Then combine all your dry ingredients and sieve them into your butter mixture alternately with milk ! (Make sure to not add the dry ingredients all at once because the batter will get too dry and difficult to work with) You should end up with a dark batter - thick consistency ! Now fold in the egg snow - take some time, do it with love and patience. Done :) Fill into your cake pan and bake at 180° for 30 min (do the toothpick test to make sure) [ This is perfect for a 26cm cake pan but mine had 18cm so I had a lot of leftovers, which later became the cake pops! ]

caramel layer :

200g sugar

170g cream

200g salted peanuts

Add sugar to a non-stick pan and heat it up until your sugar dissolves. Don’t worry this might take a while ! Just keep stirring until you have smooth caramel. Then add your cream and keep stirring. The temperature difference will cause it to clump but it’ll dissolve again as long as you keep stirring. When everything is combined you can add your salted peanuts.

Butter cream :

150g soft butter

50g powdered sugar

250g marshmallow fluff

1-2 tbsp's peanut butter

Mix the soft butter, peanut butter and powdered sugar until fluffy. Then add your marshmallow fluff and keep mixing until everything is combined.

decoration:

200g whole milk couverture

mini snickers

peanuts

Cut through your chocolate cake, you should have 2 layers. Take one layer (+ I soaked it with a tad of milk but that’s optional as well) and spread the warm caramel-peanut mass.

Wait for the caramel layer to cool down to prevent your cream (which will come on top) from melting

Spread the cream on your caramel layer and top it off with your other chocolate cake piece.

I had left over caramel so I added that in the middle of the cake (see pictures) and used melted couverture to cover the rest of my cake - some cut up snickers on top of that and we’re done ! <3

I had a lot of leftovers because of my small cake pan so I added them all (cake,cream and caramel) into one bowl, kneaded with my hands until they were combined, made small balls and covered them with melted chocolate + peanuts.

[bakingwithmoony]

Fluffy Waffles

Ingredients:

125g / 1/2 cup of soft butter

100g / 1/2 cup of sugar

1 packet of vanilla sugar

3 eggs

250g / 2 cups of flour

1 pinch of salt

1 tsp baking powder

200 ml / 1 cup of milk

Mix the soft butter with your sugar (+vanilla sugar). Gradually add the eggs. Now mix in the dry ingredients and slowly add the milk in the end - done :)

I like them plain and simple but you can serve them with whipped cream, fruits (bananas + chocolate sauce f.e.) ice cream — the list goes on !

[bakingwithmoony]

The traditional marble Gugelhupf, easily made and great with a cup of coffee/tea !

Ingredients:

300g sugar, 190g butter, 4 egg yolks, 330g flour, 1 tsp baking powder, 200 ml milk and 4 egg whites

Optional: powdered sugar + raisins

Instructions:

1. Cut your butter into small pieces

(it should be at room temperature) and add the sugar! It is best to use a wooden spoon to mix the two ingredients together to form an even mixture (this might take some time)

2. Add your 4 egg yolks

3. Now mix the baking powder into your flour and alternatively add the flour(-baking powder) and milk to your batter!

4. Beat the egg whites into snow, add the egg snow into your batter and stir you should now have an even batter:).

5. Pour 3/4 of your batter into your cake pan (always grease and flour the pan before adding the batter if you want the cake to unmold cleanly and easily)

6. Depending on how dark you want the chocolate batter part to be - take 3 to 5 tsp (feel free to use more) of cocoa powder and mix that up with some milk (I used 2 tbsp’s for 4 tsp of cocoa powder)

7. Add this cocoa mixture to the 1/4 batter which you have left and mix!

Then add the chocolate batter on top of the vanilla batter into the cake pan and use a skewer/fork to create the marble by mixing both batters with it! Don’t overdo it

8. Bake in preheated oven for 50-55 min. at 356F/180° - lower the temperature after 10 minutes to 302F/150°

Depending on your oven it could take longer, do the test (insert a thin skewer in the cake, it should come out clean or with a few dry crumbs).

9. Let the cake cool down in the cake pan, then flip it and it’s done !

I like to dust it with powdered sugar and add some raisins on top but that’s optional!