- Following 779
- Followers 34.6K
- Engagement 11.11%
- Avg likes 4.3K
- Avg comments 79
About Angelika | Baking + Recipes
Angelika | Baking + Recipes (@_angelikarose) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking and Food & beverage. The account has 34,579 followers and 470 published posts. Recent posts average 4,329 likes and 79 comments, an engagement rate of 11.11%.
With 34.6K followers, Angelika | Baking + Recipes is a micro creator by the common 10,000 to 100,000 definition. Set against 779 accounts followed, the audience works out to about 44 followers per account Angelika | Baking + Recipes follows. Angelika | Baking + Recipes uses an Instagram professional account. Flinque files Angelika | Baking + Recipes under 5 categories, led by Kitchen/cooking and followed by Food & Cooking, Food & beverage, Food & Drink and Cuisine.
The Instagram bio for Angelika | Baking + Recipes runs to 16 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Angelika | Baking + Recipes dates from May 2026.
Story Highlights
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470 Posts
All 10 recent posts Flinque holds for Angelika | Baking + Recipes are videos. 470 published posts give Angelika | Baking + Recipes a moderate archive on Instagram. Against the audience, that is roughly 74 followers for each post published. Angelika | Baking + Recipes also keeps 7 story highlights on the profile. All 10 carry captions, averaging 186 words each. The captions are written mainly in English. Words that recur across them include until, ingredients, bake, method and chocolate. The captions tag #cookies, #nobakedessert, #brownies, #fudgybrownies and #minieggs.
Ingredients
-240g salted butter (softened)
-140g light brown sugar
-70g caster sugar
-2x eggs (room temperature)
-2 tsp vanilla extract
-350g plain flour
-1 tsp baking soda
-chocolate chips and Nutella (measure with ❤️)
Method:
-Preheat oven to 170C.
-In a bowl, whisk butter, brown sugar and caster sugar until combined.
-Whisk in eggs and vanilla extract until combined.
-Fold in flour and baking soda until combined.
-Fold in chocolate chips.
-Evenly press half of the cookie dough onto the skillet.
-Spread a layer of Nutella and top with the remaining cookie dough.
-Top with choc chips for extra chocolaty goodness.
-Bake for 170C for 35-40 minutes (adjust time to how gooey you prefer your cookies)
-Serve warm or once cooled.
Happy Baking! 🍪
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#cookieskillet #cookiepie #nutellacookies
Ingredients:
-150g (1 cup) plain flour
-100g (1 cup) rolled oats
-50g (2/3 cup) desiccated coconut
-170g (3/4 cup packed) brown sugar
-60g (1/4 cup) caster sugar
-125g salted butter
-2 tbsp golden syrup
-1 tbsp water
-1/2 tsp baking soda
Method:
-Preheat oven to 160C.
-In a saucepan, melt butter and golden syrup over low heat. While this is melting, dissolve the baking soda in the water.
-Once the butter and syrup have melted, pour in the water with baking soda and stir until combined. Turn off the heat and set aside to cool.
-In a bowl, combine flour, oats, coconut and sugars. Pour in cooled butter mixture and fold until combined.
-Take 1 heaped tbsp of the dough and roll into a ball. Place on a lined baking tray and flatten slightly. Make sure to give your biscuits some space as they will spread a little.
-Bake at 160C for 10-12 minutes. Adjust the baking time to how chewy/crunch you prefer your biscuits. I baked mine for 10 minutes.
Happy Baking! 💕
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#cookies #anzacbiscuits #chewycookies
Ingredients:
-100g (2/3 cup) coconut sugar
-2x eggs
-2 tsp vanilla extract
-90g salted butter
-100g (3/4 cup) oat flour
-40g (1/3 cup) cocoa powder
-170g chocolate (I used raspberry infused)
-raspberries (fresh or frozen)
-chocolate chips (measure with ❤️)
Method:
-Preheat oven to 170C.
-Melt chocolate and butter in the microwave for 30 second intervals stirring in between until combined. Set aside to cool slightly.
-Whisk together coconut sugar, eggs and vanilla until light and fluffy.
-Whisk in melted chocolate and butter mixture until combined.
-Add oat flour and sift in cocoa powder. Fold until combined.
-Fold in choc chips.
-Pour batter into a lined loaf tin and top with raspberries and choc chips.
-Bake at 170C for 30 minutes. Carefully cover with aluminium foil and bake for an additional 10-15 minutes. (Adjust time to how fudgy you like your brownies)
-Cool completely and then slice.
Happy Baking! ✨
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#brownies #raspberrywhitechocolate #fudgybrownies
Below I have listed what I used but you can add as much or little of the ingredients as you like, just make sure the chocolate covers everything evenly 💕
Ingredients:
-300g Cadbury Dream Oreo or white chocolate (melted)
-Marshmallows
-Oreos of choice (I used classic, Neapolitan and chocolate covered)
-Hershey’s cookies and cream bites
Method:
-In a microwave-safe bowl, melt chocolate in 30-second intervals (stirring in between).
-Add chopped Oreos, marshmallows and cookies and cream bites to a bowl.
-Pour in melted chocolate and mix until evenly coated.
-Place into a lined tray and top with extra Oreos, marshmallow and bites.
-Chill in the fridge for an hour or until set.
Enjoy! x
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#rockyroad #oreo #nobakedessert
All you need:
-125g cream cheese
-biscoff cream biscuits (approx. 160g)
-80g biscoff spread
-white chocolate (approx. 250g)
Method:
-Add all ingredients except for the white chocolate to a food processor and blend until combined.
-Scoop a heaped teaspoon (approx 35g) of the mixture and roll into a ball.
-Chill truffles in the fridge for 30 minutes.
-Coat truffles in melted white chocolate and place back in the fridge to chill for another 30 minutes.
-Optional: drizzle extra biscoff spread on top.
Enjoy! 💕
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#biscoffcheesecake #nobakedessert #easyrecipes
Ingredients:
-125g salted butter
-120g caster sugar
-60g light brown sugar
-1x egg (room temperature)
-2 tsp vanilla extract
-200g plain flour
-1 tsp baking soda
-12x tsp Pistachio spread (I used )
-50g pistachios (chopped)
-Chocolate chips (measure with ❤️)
Method:
-Scoop approximately 1 tsp of pistachio spread and place on a lined tray/plate. Repeat this until you have 12 ‘blobs’.
-To make the brown butter, add butter to your fry pan and melt over low/medium heat, stirring consistently. The butter will start to foam, keep stirring until the butter turns a golden brown/amber colour. Once you achieve this colour, carefully transfer the butter into a heat safe dish and let cool for 10-15 minutes.
-In a bowl, whisk cooled brown butter, light brown sugar and caster sugar until combined.
-Whisk in egg and vanilla extract.
-Fold in flour and baking soda.
-Fold in choc chips and pistachios.
-Take approximately 60g of cookie dough and press it out in your hand. Place the frozen pistachio spread in the centre and wrap the cookie dough around it. Roll the dough into a ball. Add extra pistachios and choc chips on top of the cookie dough.
-Chill cookie dough balls for 1-2 hours.
-Preheat oven to 160C.
-Bake at 160C for 14-17 minutes. Adjust the time to how gooey you like your cookies.
Happy Baking! ✨
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#cookies #pistachio #bakingtherapy
Ingredients:
-125g salted butter
-120g caster sugar
-60g light brown sugar
-1x egg (room temperature)
-2 tsp vanilla extract
-200g plain flour
-1 tsp baking soda
-12x mini chocolate bunnies (I used )
-White chocolate chips and mini eggs (measure with ❤️)
Method:
-Add butter to a saucepan and melt over low/medium heat, stirring consistently. The butter will start to foam, keep stirring until the butter turns a golden brown/amber colour. Once you achieve this colour, carefully transfer the butter into a heat safe dish and let cool for 10-15 minutes.
-In a bowl, whisk cooled brown butter, light brown sugar and caster sugar until combined.
-Add egg and vanilla extract and whisk until combined.
-Fold in flour and baking soda.
-Fold in white chocolate chips and crushed mini eggs.
-Take 1-2 heaped tbsp of cookie dough (approx 50g-60g), roll into a ball and place on a lined baking tray.
-Chill cookie dough balls for 1-2 hours.
-Preheat oven to 160C.
-Bake at 160C for 14-17 minutes. Adjust the time to how gooey you like your cookies.
-Once you take your cookies out of the oven, press the mini chocolate bunny into the centre/top of each cookie. You can also add additional white chocolate chips and mini eggs around the bunny for extra chocolaty goodness.
Happy Baking! 🍪
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#cookies #minieggs #baking
Base:
200g digestive biscuits (crushed)
125g butter (melted)
Caramel:
-1x 395g can condensed milk
-75g butter
-40g light brown sugar
-40g golden syrup
Top:
-180g dark or milk chocolate (melted)
-50g white chocolate (optional - for marbling)
-1-2 tsp coconut oil
-Mini eggs (measure with ❤️)
Method:
-Combine crushed biscuits and 125g melted butter and press firmly into a lined baking tray (I used a loaf tin).
-Place in the fridge for 30 minutes or until firm.
-In a saucepan, continuously stir caramel ingredients over medium low heat for 7-10 minutes or until mixture thickens and is dark golden brown.
-Pour caramel on top of the base and place in the fridge for 30 minutes or until slightly set.
-Microwave milk/dark chocolate and coconut oil in 30 second intervals until melted. Do the same with the white chocolate.
-Pour melted chocolate on top of the caramel layer and spread out.
-Pour the white chocolate on top and swirl together with a butter knife or skewer.
-Top with mini eggs.
-Chill in the fridge for a few hours.
Enjoy! 🐣
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#caramelslice #nobakedessert #minieggs #easydessert
Ingredients:
-125g salted butter
-120g caster sugar
-60g light brown sugar
-1x egg (room temperature)
-2 tsp vanilla extract
-200g plain flour
-1 tsp baking soda
-Dark, milk and white chocolate chips (measure with ❤️)
Method:
-To make the brown butter, add butter to your fry pan and melt over low/medium heat, stirring consistently. The butter will start to foam, keep stirring until the butter turns a golden brown/amber colour. Once you achieve this colour, carefully transfer the butter into a heat safe dish and let cool for 10-15 minutes.
-In a bowl, whisk cooled brown butter, light brown sugar and caster sugar until combined.
-Whisk in egg and vanilla extract.
-Fold in flour and baking soda.
-Fold in choc chips.
-Take 1-2 heaped tbsp of cookie dough (approx 50g-60g) and roll into a ball. Add extra choc chips on top of the cookie dough ball.
-Chill cookie dough balls for 1-2 hours.
-Preheat oven to 160C.
-Bake at 160C for 14-17 minutes. Adjust the time to how gooey you like your cookies.
Happy Baking! ✨
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#chocolatechipscookies #triplechocolate #brownbutter #baking
Ingredients:
-50g salted butter
-100g milk or dark chocolate
-45g caster sugar
-45g light brown sugar
-1x egg (room temperature)
-1 tsp vanilla extract
-70g plain flour
-15g cocoa powder
-Oreos (crushed) and choc chips of choice (I used chopped oreo white chocolate) - measure both with your ❤️
Method:
-Preheat oven to 170C.
-Melt chocolate and butter in the microwave for 30 second intervals stirring in between until combined. Set aside to cool slightly.
-Whisk together caster sugar, light brown sugar, vanilla and egg until light and fluffy.
-Whisk in melted chocolate and butter mixture until combined.
-Sift in flour and cocoa powder. Fold until combined.
-Fold in crushed Oreos and chocolate chips.
-Pour batter into a lined loaf tin and top with Oreos and choc chips.
-Bake at 170C for 20-25 minutes.
Happy Baking! ✨
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#brownies #oreobrownies #fudgybrownies
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Angelika | Baking + Recipes's engagement
Angelika | Baking + Recipes's engagement rate on Instagram is 11.11%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 9 followers. Likes outnumber comments by roughly 55 to 1, with 4,329 likes and 79 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
11.11%
- Avg likes
- 4.3K
- Avg comments
- 79
- Interactions : followers
- 1 : 9
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Frequently asked questions
These answers about Angelika | Baking + Recipes are generated from the Instagram profile data Flinque holds for the account.
Who is Angelika | Baking + Recipes?
Angelika | Baking + Recipes (@_angelikarose) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking and Food & beverage. Angelika | Baking + Recipes uses an Instagram professional account. The Instagram bio for Angelika | Baking + Recipes runs to 16 words across 4 lines.
How many followers does Angelika | Baking + Recipes have?
Angelika | Baking + Recipes has 34,579 followers on Instagram (34.6K). Set against 779 accounts followed, the audience works out to about 44 followers per account Angelika | Baking + Recipes follows. 470 published posts give Angelika | Baking + Recipes a moderate archive on Instagram.
What is Angelika | Baking + Recipes's engagement rate?
Angelika | Baking + Recipes's engagement rate on Instagram is 11.11%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 9 followers. Likes outnumber comments by roughly 55 to 1, with 4,329 likes and 79 comments on an average post, so most reactions are taps rather than replies.
What does Angelika | Baking + Recipes post about on Instagram?
Flinque files Angelika | Baking + Recipes under 5 categories, led by Kitchen/cooking and followed by Food & Cooking, Food & beverage, Food & Drink and Cuisine. All 10 recent posts Flinque holds for Angelika | Baking + Recipes are videos. The 10 recent Instagram captions Flinque holds for Angelika | Baking + Recipes repeatedly use the words until, ingredients, bake, method and chocolate. Angelika | Baking + Recipes's captions carry hashtags such as #cookies, #nobakedessert and #brownies. Angelika | Baking + Recipes writes those captions mainly in English. Angelika | Baking + Recipes keeps 7 story highlights, which open with a free Flinque account.
How do I contact Angelika | Baking + Recipes for a collaboration?
Angelika | Baking + Recipes's contact details are not published on Flinque's public profile. Brands with a free Flinque account can shortlist Angelika | Baking + Recipes and use Flinque's outreach tools wherever a contact route is on file.
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