The Super Bowl is the event of the year! It is celebrated all over the world and the halftime shows are legendary. Many people spend this day with their families in front of the TV to support their favourite team. Of course, food is a huge part of the celebration at home.

In case you are still looking for some delicious snacks for your celebration, we’ve prepared some recipes for you to help you make a decision!

Here is a selection of some of our favourite snacks. The links will directly guide you to the step-by-step recipes, making sure that you are well sorted out for this fantastic event!

Chewy Chocolate Chip Cookie Bars

Stuffed Pizza Rolls – Perfect Party Snack

Sourdough Chips From Leftover Sourdough Starter

Homemade Cinnamon Rolls

Mini Cheeseburger Muffins

Time to expand our muffin recipe collection! Muffins are a fantastic dessert: Sweet, small, versatile, simple, quick to make and allowing you to be very creative!

After we have already shared our basic muffin recipe with sugar glaze with you, there is another classic recipe that shouldn’t be missing in any recipe collection: The fantastic chocolate chip muffins!

So this is for all the muffin and chocolate lovers!

Things to know before you start

Time Schedule

In under 1,5 hours you will have some great chocolate chip muffins.

Total ingredients

All these ingredients will yield you 12 chocolate chip muffins.

Info: If you don’t have buttermilk, you can substitute it with 3,5% fat milk.

Difficulty

Another super simple recipe for chocolate chip muffins with just 4 steps.

Baking tools

You will need 12 cupcake cups and a muffin pan to hold the structure. We recommend silicone cupcake cups, because they are reusable and the filling won’t wet out like the ones made out of paper.

Besides that a simple hand mixer and two bowls are enough to make these muffins.

Steps

1. Mix

• Mix softened butter and buttermilk
• Afterwards add the eggs one at a time and mix well after each addition

• Sift all the dry ingredients together in a second bowl and stir until combined
• Add them to the previously created dough step by step while mixing further until fully incorporated

• Fold the chocolate chips into the dough with a big spoon

2. Fill Muffin Pan

• Place one cupcake cup per muffin tin in the muffin pan
• Fill each cupcake cup nearly to the brim with the previously made dough
• Give the whole muffin pan a slight shake so the dough sets a bit
• If you want to you can also drizzle some chocolate chips on top of the dough

3. Bake

• Preheat oven to 175°C (347°F) for ~20 minutes with the circulating heat function
• Place the muffin pan on a baking grill in the middle rack and bake for 20 to 25 minutes or until golden brown
• After baking, take your finished chocolat chip muffins out immediately, but keep them in the muffin pan
• Tip: Check if the muffins are ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the muffins are done. If not, bake for 2 more minutes and check again.

4. Cool

• Let your chocolate chip muffins cool in the muffin pan for about 10 minutes
• Afterwards transfer each muffin on a cooling rack or something else and let it cool completely for about 20 minutes

Conclusion

Taste

Yes, we love these little guys – basically a small cake that can be enjoyed in so many ways.

They are sweet, fluffy and with this lovely chocolate taste they are unbeatable!

Of course you cannot only be creative when using the basic recipe but also when baking the chocolate chip muffins: whether you like the classic chocolate chip version or you would like to have a little more and add something on top like some chocolate glaze – the choice is yours!

It is best to wait until they cooled down a little but if you prefer you can also enjoy them when they are still a bit warm so they will melt in your mouth (especially the chocolate of course!).

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Is there any better start into the new year then having cake? We don’t think so and are still in the cinnamon swing so it is the perfect time to share this recipe for a moist cinnamon bundt cake with you.

This cake is super delicious and easy to bake. So it’s a good recipe to have a relaxed start into the new year.

Enjoy this cake with a nice cup of tea or coffee and slowly kick off the new year.

Things to know before you start

Time Schedule

In under 2 hours you will have a super moist cinnamon bundt cake.

Total ingredients

You will have a sweet cinnamon bundt cake of about 964 g.

Difficulty

5 quick steps result in a simple recipe for an awesome bundt cake.

Baking tools

A hand mixer, a bowl, a pot and a baking pan are needed. We used a 24 cm wide and 9 cm high bundt cake baking pan (Gugelhupf). A slightly smaller bundt cake baking pan should  also be fine.

Steps

1. Grease Baking Pan

• Grease a baking pan with butter on bottom and all sides
• Afterwards add a bit of all-purpose flour so it also just covers the bottom and all sides

2. Mix – Dough

• Mix softened butter, white sugar and vanilla extract until smooth and creamy
• Afterwards add the eggs one at a time and mix well after each addition
• Add milk and also mix until incorporated
• Sift in the all-purpose flour, baking powder, salt cinnamon powder in a second bowl and stir until combined
• Add the all-purpose flour, baking powder, salt and cinnamon powder mixture in two steps and mix until combined
• Pour the whole mixture in the greased baking pan and spread it evenly

3. Bake

• Preheat oven to 175°C (347°F) for ~20 minutes with the upper and lower heat function
• Put the bundt cake baking pan in the oven on the middle rack and bake for 40 to 45 minutes
• After baking take your finished cinnamon bundt cake out immediately, but keep it in the baking pan
• Tip: Check if the cake is ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the cake is done. If not, bake for 5 more minutes and check again.

4. Cool

• Let your moist cinnamon bundt cake cool in the baking pan for about 10 minutes
• Afterwards transfer it to a cooling rack or something else and let it cool for further 10 minutes

5. Cinnamon Syrup Glaze

• Take a small pot and fill it with all the mentioned ingredients
• Heat over medium until the white sugar is dissolved and the mixture is slightly thickened
• Remove from heat and set aside

• Set the wire rack where the cake is placed on over a plate
• Usa a fork to poke holes all over the cake
• Afterwards drizzle it with the cinnamon syrup glaze

Conclusion

Taste

This cinnamon bundt cake is nicely soft, fluffy and super moist. Even though the cake is moist, it is also firm at the same time and not breaking apart.

The cinnamon syrup glaze we put on top after baking gives a full and rich flavour to the cake. It feels like a little too much when you pour it over the cake but trust us: It will be soaked up and the taste it creates is just heavenly. Don’t waste any drop of it and enjoy this delicious cake!

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We hope you all had a nice Halloween – however you’ve spent it this year! As things are a little different in 2020, we thought we should cheer you up with this cute and „spooky“ recipe of bat & spider Halloween cupcakes.

As you know: after Halloween is before Halloween so you can never be too early to prepare for the next one.

With a lot of love for the details, these little bats and spiders will be the highlight of every Halloween buffet. Boys and girls of every age, wouldn’t you like to see something strange? 😉

In fact, we swear that you have never seen such cute spiders before! Nothing to be afraid of, just scroll down this recipe and take one step at a time.

Wishing you lots of fun with this one and let us know your results in the comments!

Things to know before you start

Time Schedule

In about 3 to 4 hours you will have created some adorable and super tasty bat & spider Halloween cupcakes.

Total ingredients

All these ingredients will yield you 12 Halloween cupcakes with an orange maple syrup frosting. You will have 6 bats and 6 spiders.

Info: Unfortunately we can’t tell you how much orange food coloring you will need exactly as it really depends on how strong the color is and how orange you want your frosting to be (we couldn’t get orange food coloring and therefore used yellow and red). Also if you can’t get the chocolate sticks (used for the legs of the spiders) you could use pretzel sticks.

Difficulty

A very simple recipe for basic muffins with just 4 easy steps.

Baking tools

You will need 12 cupcake cups and a muffin pan to hold the structure. We recommend silicone cupcake cups, because they are reusable and the filling won’t wet out like the ones made out of paper.

For the frosting you will also need a piping bag, but a freezer bag can also be used.

Besides that, a stand mixer or simple hand mixer and two to three bowls are enough to make these cupcakes.

Steps

1. Crumble Oreo cookies

• Remove the top of each Oreo cookie, take off the cream and save it for later (you will need the cream for the decorating steps)
• Take the Oreo cookies without the cream and crumble them
• The finer they are at the end, the better
• Best way we know to do that is the following:

1. Take a sturdy bag, for example an airtight bag
2. Fill it with the Oreo cookies
3. Place the bag on the counter
4. Use a rolling pin and move it back and forth until all Oreo cookies are crumbled

2. Beat Egg Whites

• Separate the eggs and put the egg yolks aside for later use
• Beat the egg whites until stiff peaks form
• Gradually add the white and vanilla sugar and beat for about 2 more minutes
• Put the beaten egg whites also aside

3. Mix – Dough

• Mix softened butter and the previously separated egg yolks together

• Sift all the dry ingredients together in a second bowl and stir until combined
• Add the dry ingredients and milk to the previously created egg yolk butter mixture by alternating between them

• Very carefully, fold in the previously beaten egg whites into the mixture
• Chop the couverture chocolate in chunks
• Also carefully fold in the chopped couverture chocolate and crumbled Oreo cookies

4. Fill Muffin Pan

• Place one cupcake cup per muffin tin in the muffin pan
• Fill each cupcake cup nearly to the brim with the previously made dough
• Give the whole muffin pan a slight shake so the dough sets a bit

5. Bake

• Preheat oven to 180°C (356°F) for ~20 minutes with the upper and lower heat function
• Place the muffin pan on a baking grill in the middle rack and bake for 25 to 30 minutes
• After baking, take your finished cupcakes out immediately, but keep them in the muffin pan
• Tip: Check if the cupcakes are ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the cupcakes are done. If not, bake for 2 more minutes and check again.

6. Cool

• Let your soon to be Halloween cupcakes cool in the muffin pan for about 10 minutes
• Afterwards, transfer each cupcake on a cooling rack or something else and let it cool completely for about 1 to 2 hours
• It is very important that the cupcakes are cooled down completely or otherwise the frosting will melt on top

7. Maple syrup frosting

• Mix the softened butter, maple syrup, salt, vanilla extract and cornstarch until smooth
• Add the powdered sugar step by step while mixing further
• Afterwards carefully add the orange food coloring (until you reach your desired tone) and continue mixing until light and fluffy

8. Decorate Spider Cupcakes

• Put the maple syrup frosting in a piping bag
• Frost 6 cooled cupcakes
• Cut each chocolate stick to about 4 cm pieces on the chocolate side to create the spider legs
• Remove the top of all 6 oreo cookies
• Press 8 of the cutoff chocolate sticks in the cream-side of the Oreo cookie
• Put some of the previously saved Oreo cream on the chocolate stick ends that are inside the Oreo cookie
• Press the blank Oreo cookie halve on top of the legs
• Use the previously saved Oreo cream to secure the candy eyes
• As the last step place the Oreo spiders on top of the frosted cupcakes

9. Decorate Bat Cupcakes

• Frost 6 additional cupcakes
• Remove the top of 3 oreo cookies and remove the cream
• Cut the 6 cookie parts in half to create 12 wings
• Use the previously saved Oreo cream to secure the candy eyes on the 6 whole Oreo cookies like you did for the spiders
• Place the 6 whole Oreo cookies with the candy eyes vertically inside the frosting
• As a last step, place one Oreo Cookie half on each side of the vertically placed Oreo cookie so they form wings

Conclusion

Taste

It is no surprise that the leading taste here is… chocolate! With Oreo cookies inside and outside and on top of these little monsters, there is no other chance.

Even though these Halloween cupcakes look very stable they are super soft, fluffy and chewy, almost melting in your mouth.

The cream on top – the frosting – has a vanilla taste mixed with the slightly hearty flavour of maple syrup and is super fluffy. The perfect addition to the chocolate bottom. For the little crunch, that never should be missing, we have the chocolate sticks, Oreo cookies and googly eyes. That’s what you call a perfect match!

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Time for another cake recipe, isn’t it? We were looking for something more classic with a full taste and came across this classic vanilla bundt cake. You will need a baking pan that is available in most kitchens so even the shape of this cake is very classic.

Vanilla is a very pleasant taste and – most important – this cake is also juicy. Is there anything worse than a real dry and almost dusty cake? That’s a no go and you can be sure that this will definitely not happen when you follow the recipe below.

So scroll through the list of ingredients, get into the kitchen and reward yourself with this beautiful and delicious cute bundt cake!

Things to know before you start

Time Schedule

In just a bit more than 2 hours you will have a classic vanilla bundt cake that is also super moist inside.

Total ingredients

You will have a nice small bundt cake of about 826 g.

Difficulty

Very simple recipe for a great cake with just 5 easy steps.

Baking tools

A hand mixer, a bowl and a baking pan are needed. We used a 24 cm wide and 9 cm high bundt cake baking pan (Gugelhupf). A smaller bundt cake baking pan would also be fine.

Steps

1. Grease Baking Pan

• Grease a baking pan with butter on bottom and all sides
• Afterwards add a bit of all-purpose flour so it also just covers the bottom and all sides

2. Mix – Dough

• Mix softened butter and sugar until light and fluffy
• Afterwards add the eggs one at a time and mix well after each addition
• Add vanilla and almond extract and also mix until incorporated
• Sift in the all-purpose flour, baking powder and salt in a second bowl and stir until combined
• Add the all-purpose flour, baking powder and salt mixture in two steps and mix until combined
• Pour the whole mixture in the greased baking pan and spread it evenly

3. Bake

• Preheat oven to 170°C (338°F) for ~20 minutes with the upper and lower heat function
• Put the bundt cake baking pan in the oven on the middle rack and bake for 40 to 45 minutes
• After baking take your finished classic vanilla bundt cake out immediately, but keep it in the baking pan
• Tip: Check if the cake is ready by sticking a skewer in the middle until you reach the bottom and pull it out again. If it comes out clean, the cake is done. If not, bake for 5 more minutes and check again.

4. Cool

• Let your vanilla bundt cake cool in the baking pan for about 10 minutes
• Afterwards transfer it to a cooling rack or something else and let it cool completely for about 1 to 2 hours

5. Powder

• Sift the powdered sugar on top of the classic vanilla bundt cake as you please

Conclusion

Taste

This lovely classic vanilla bundt cake is so nicely juicy and sweet.

At the same time it is also fluffy and firm. You can clearly taste the hint of vanilla in it but there is also the taste of marzipan which is thanks to the almond extract we used. The combination of these two tastes creates a very full and complete aroma.

As an opposite to the soft texture, the outer layer of this cake is a little crunchy. This is thanks to greasing the baking pan with butter and flour – an easy way to achieve this little crunch at the bottom.

We already mentioned in the beginning that this cake is quite sweet. You could easily reduce the amount of sugar by about 25% and you would still have a sweet cake.

This classic vanilla bundt cake is fluffy so we decided to add some powdered sugar on top which is another reason to reduce the sugar previously used for the dough. Of course you don’t need to add another layer of sweetness if you feel it is already sweet enough but we liked it a lot!

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First things first: You will love these light and fluffy buttermilk pancakes!

This is a quick and easy recipe that will provide you with the fluffiest pancakes you ever tasted. The only thing that takes some time is baking them in the pan but that should not worry you too much. 

When these pancakes melt in your mouth you know it’s absolutely worth it. You can also have them as the perfect snack to go as they can be enjoyed warm and cold, for breakfast or combined with some ice cream and fruits – they suit every situation!

Things to know before you start

Time Schedule

In about 1,5 hours you will have light and fluffy buttermilk pancakes.

Info: The baking time depends on how big your baking pan is. You could also use two baking pans to reduce the time. We used just one and therefore needed about 60 minutes. 

Total ingredients

Out of all these ingredients you will be able to bake about 40 fluffy buttermilk pancakes.

We went for small ones of about 8 to 9 cm width, but you can make them as big or small as you like.

Difficulty

Such a simple recipe for one of the best homemade pancakes you will ever eat.

Baking tools

A stand mixer or hand mixer, a bowl and a non-stick pan are needed. You can also check our list of baking tools we are constantly using.

Steps

1. Beat Egg Whites

• Separate the eggs and put the egg yolks aside for later use
• Beat the egg whites until stiff peaks form and put the beaten egg whites also aside

2. Mix – Pancake Batter

• Melt the butter and put aside to cool down a bit
• Mix the egg yolks, buttermilk, sour cream and vanilla extract in a bowl until combined
• Afterwards slowly drizzle in the melted butter while still mixing
• Mix until fully incorporated

• Take another bowl, sift in all-purpose flour, baking soda, baking powder, white sugar and salt and stir together
• Add all of that to the mixture and mix on low speed just until combined (don’t overmix)

• Very carefully fold in the previously beaten egg whites into the mixture
• You still want to see bits of the beaten egg whites in the pancake batter as you can see in the following picture

3. Bake

• Preheat a non-stick pan on medium heat with a bit of butter (about 5 g) until hot
• Use a small trowel to portion the pancake batter and pour some of it on the pan
• Bake for about 2 to 2,5 minutes until small bubbles are forming on top
• Flip on the other side and bake for another 2 to 2,5 minutes
• Remove the finished pancakes from the pan and put aside
• Add some butter to the pan again and bake the next pancakes until all the pancake batter is used up
• Info: We baked 4 small pancakes simultaneously in one go, but as mentioned before you can also go for bigger pancakes

4. Serve

• Serve your light and fluffy buttermilk pancakes while still warm (even cooled down they are still pretty good)
• They fit perfectly together with some butter or syrup on top, marmelade, honey, chocolate cream or cottage cheese but as usual it is totally up to you

Conclusion

Taste

As you can tell from the name, these pancakes are soft, fluffy and they will melt in your mouth. You actually don’t even need to chew them! There is a pinch of sourness and a tiny little bit of salt you can taste which rounds up the taste.

They taste great whether they are warm or cold, it really doesn’t matter. You can have them for breakfast with some honey or as a dessert with ice cream and some fruits. If you can’t stop eating them: Just have them as a snack in between without anything added to them.

To be honest: We never had fluffier pancakes so we can just highly recommend this recipe.

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