With the next Super Bowl ahead of us, we thought about what snacks would be great, simple, quick to make and super tasty. Therefore we came up with these mini cheeseburger muffins.

You need to be able to eat them while watching superbowl of course – nothing is more annoying than running back and forth between kitchen and living room because you need so many things for your Super Bowl dinner.

So we came along this recipe and really liked the idea of these sweet little cheeseburger muffins. Super handy and let’s be honest, is there anyone who doesn’t like cheeseburgers?!

So scroll down our super delicious recipe which will be the perfect addition for your Super Bowl menu.

Things to know before you start

Time Schedule

In under 3 hours you will have the perfect snack in the form of mini cheeseburger muffins.

Total ingredients

With these ingredients you will be able to make 12 mini cheeseburger muffins.

Difficulty

Nice and simple recipe for a perfect snack for Super Bowl and parties in general.

Baking tools

A stand mixer can come in handy, but you can also knead the dough by hand without any issues. You will also need parchment paper, a baking grill or plate and 12 cupcake cups. 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 cooking part you will need a knife, a non-stick pan and something to stir.

Besides that feel free to have a look at our should have baking tools overview for some other baking helpers.

Steps

1. Mix

• Mix all of the mentioned ingredients together in a stand mixer for 4 minutes on speed level one and 6 minutes on speed level two
• The dough should be homogenous, smooth and only slightly stick to the bowl

2. Bulk Fermentation

• Cover the dough and let it rest for a total of 60 minutes at 20-22°C (68-71,6°F)

3. Shape

• Follow this short guide on how to get the dough into the cupcake cups:

1. Divide the dough into 12 small dough balls equalling each one to about 60 g
2. Form a small ball
3. Press the dough down to form a small dough circle
4. Fill a cupcake cup with the small dough circle creating a dip in the center

• Repeat the process for each dough circle

4. Proof

• Cover the cupcake cups with a clean kitchen towel
• Let them proof for 30 minutes at 20-22°C (68-71,6°F)

5. Cook

• While the dough is proofing, prepare the ground beef

• Place the ground beef in a bowl, add ketchup, a bit of salt and pepper and combine with your hands until fully incorporated
• Set aside for cooking

• Peel the onion and chop finely
• Sauté with canola or sunflower oil until translucent in a non-stick pan
• Add the previously prepared ground beef and boil until fully cooked (about 10 minutes)
• As the last step add the cheddar cheese, stir and cook until fully melted

6. Topping

• Fill each cupcake cup with ground beef
• Add some cheddar cheese on top

7. Bake

• Preheat oven to 190°C (374°F) for ~30 minutes with the upper and lower heat function
• Cover a baking grill with parchment paper and place the cupcake cups on top
• Place the baking grill in the middle rack and bake for 20 minutes
• After baking, take your finished cheeseburger muffins out immediately, but keep them in the cupcake cups

8. Cool

• Let your mini cheeseburger muffins cool in the cupcake cups for 10 minutes
• Afterwards add some gherkin slices and tomato ketchup on top

Conclusion

Taste

That’s an easy one: super delicious! One bite covers the whole taste explosion: ground beef, bread roll, melted cheddar cheese and gherkins topped with a little bit of tomato ketchup.

It’s just the perfect snack as it is easy to make and easy to eat. No cutlery needed and actually not even plates.

So lean back into your couch, grab an ice cold drink and enjoy this year’s Super Bowl.

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Christmas time is time well spent with the closest family and friends and the perfect time for baking delicious treats. If you wonder what to bake – think we can help here and save you some time!

Below you will find a collection of Christmas treats with direct links to each recipe available on our page.
A quick summary will tell you if it’s the recipe you are looking for… or if you will just bake all of them 😉

Merry Christmas everyone and happy baking!

Traditional Linzer Cookies

Zimtsterne – Cinnamon Star Christmas Cookies

Chocolate Rum Balls

Vanillekipferl – Traditional Crescent-shaped Vanilla Biscuits

Classic Christmas Cookies

Everyone knows the saying: Sharing is Caring! Well, pizza is the perfect dish to share or to create in cooperation with others. Either you all have the same taste and just bake one big plate of pizza that you can share, or if you have guests with very different tastes everyone creates his own little pizza.

Another plus is that you can easily prepare and store the toppings for the pizza. If you have any leftovers, just store the dough in the fridge or use the toppings for something different like a gratin. How could things be any easier?

This time, we made pizza dough with all-purpose flour. If you would like to have an alternative, why don’t you take a look at our pizza dough with hard wheat semolina recipe?

Things to know before you start

Time Schedule

After about 21,5 to 29,5 hours you will be able to enjoy your pizza.

Info: The work and waiting times for the shape, topping and bake steps are per pizza as it is best to make one pizza at a time. While one is baking in the oven, you can prepare the next one.

Total ingredients

You will have dough of about 1.760,3 g in total suitable for 6 pizzas.

The good thing about pizza is, that you can choose whatever toppings you want. We went for a self made pizza sauce, mix of Emmental (Swiss) and mozzarella cheese, mushrooms, hard boiled eggs, tomatoes, paprika, bacon and fresh basil on top after baking.

Difficulty

Nice and simple recipe for an easy to shape pizza dough.

Baking tools

Actually you don’t need any special baking tools besides a baking sheet and a bowl, but to achieve a really good result a baking stone is highly recommended and a stand mixer can take care of mixing the dough if you don’t want to do it by yourself.

For more baking tools you can check out our baking tools page.

Steps

1. Poolish

• Mix all ingredients thoroughly together
• Store sealed for 12 to 20 hours at 20°C (68°F)

2. Mix

• Mix all of the mentioned ingredients except for the olive oil together in a stand mixer for 5 minutes on speed one and 10 minutes on speed two
• Add the olive oil after 5 minutes of mixing over the course of 5 minutes
• The dough should be elastic and smooth
• Info: It is also perfectly fine to mix all ingredients by hand for about 20 to 25 minutes

3. Bulk Fermentation

• Put the dough in a sealed container and place it in the fridge at 4-6°C (39,2-42,8°F) for 8 hours

4. Shape

• Take the dough out of the fridge
• Seperate about 300 g of it and place it on a floured surface
• Place the rest of the dough back into the fridge
• Here is a short guide on how to get the dough into the right shape before baking it:

1. Flour the surface a bit
2. Shape one dough piece into a small ball
3. With your hands, gently stretch the dough out to a thin circular shape
4. Place the shaped dough on a pizza plate covered with parchment paper

• Tip: If the dough starts sticking to the surface or your hands, add a little flour on top of the dough, flip it to the other side, add a little flour on top and start stretching it out further

5. Proof

• Cover the dough with a towel
• Let it proof for 30 minutes

6. Topping

• First, add a bit of pizza sauce
• Go on with some Emmental and mozzarella cheese
• Then a handful of toppings like paprika and mushrooms
• And again a bit of Emmental and mozzarella cheese

7. Bake

• Preheat oven to 300°C (572°F) for ~45 minutes with the upper and lower heat function
• Put the pizza in the oven and bake for 5-6 minutes
• Info: The higher the heat in your oven, the better. Professional pizza ovens can reach temperatures of about 400°C (572°F). At this temperature a pizza just needs 3-4 minutes until it is ready. Most kitchen ovens can only reach about 250°C (482°F). At this temperature the pizza will need about 10-15 minutes.

8. Cool

• After baking take the pizza out immediately and place it on a plate
• As the pizza baked on a very high heat, let it cool for about 5 minutes before you take your first bite

Conclusion

Taste

The taste of this pizza was just what we were looking for. Let’s focus on the dough first.

It was nicely crunchy at the outer edges and firm at the bottom but also fluffy in the middle and on top so you´re not feeling like you are eating a cracker that’s just crunchy. This means you have a pizza that doesn’t fall apart and keeps all of the toppings. Just like a good pizza should be.

When it comes to the toppings, this is a very individual decision of course but 2 things have to be on your pizza: tomato sauce and cheese. And maybe some extra cheese because there cannot be enough cheese on a pizza!

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We have already shared some nice ideas with you about what to do with leftover sourdough starter, for example our sourdough waffles. This time we are going to present you our sourdough chips from leftover sourdough starter.

This one is even easier than making the sourdough waffles and you don’t need a waffle iron. If you are looking for a quick and easy snack that perfectly fits for a Friday night in or as a snack when being stuck in the office: Here is our solution!

Easy, quick, delicious and surely more healthy than most snacks you can buy in the stores! Also you can use up your not needed sourdough starter after feeding it if you are just not in the mood or don’t have the time to bake a whole bread.

If you don’t have any sourdough starter yet, you should check out our guide on how to create a sourdough starter.

Things to know before you start

oTime Schedule

In total you will be able to eat your first sourdough chips in under 2,5 hours. The long interval for the proofing step is more of an info how long the dough is usable. It can be used after 1 hour but shouldn’t be used beyond 24 hours. The taste could be more intense by letting it proof for a longer time but that is negligible.

Depending on how many baking plates / baking grills you got and how flat you can roll out the dough, you will need to bake one or two more times.

Total ingredients

You will have a dough for about 3 baking trays of sourdough chips. You can easily double or triple all ingredients to make even more chips.

Most herbes de Provence mixtures consist of savory, marjoram, rosemary, thyme and oregano. You could also  use a different combination of these herbs like for example only marjoram and oregano, but keep the amount of 10 g.

Other than that go and try out any combination of herbs and spices you like and tell us your results!

Difficulty

No difficult techniques that need to be accomplished and therefore another simple recipe.

Baking tools

You will need at least one baking plate or baking grill that you can find in our should have baking tools. Also a bench knife is recommended for removing the rolled out dough. Of course a stand mixer can come in handy, but you can easily knead the dough by hand.

Info: We used 2 baking plates and 1 baking grill at the same time so we could bake all sourdough chips in one go. The chips on the baking grill also get a bit crispier than on the baking plates.

Steps

1. Mix

• Mix all of the mentioned ingredients together with a stand mixer for 2 minutes on speed level one and 3 minutes on speed level two or by hand for about 10 minutes until the dough comes together in a smooth ball

2. Proof

• Wrap the dough ball in cling film
• Let it proof for 1 to 24 hours in the fridge at 5°C (41°F)

3. Shape

• Prepare 2 baking plates and 1 baking grill by covering each one with parchment paper
• Flour the surface a bit
• Take your dough out of the fridge, cut it in half and place the other half back to the fridge so it doesn’t dry out while you work on the first half
• Now cut the half into 3 smaller pieces
• Roll each dough piece out to a rough rectangle as thin as you can
• Place the rolled out dough on the baking plate / baking grill (there should be place for 2 next to each other)
• Repeat the process for the other half of the dough in the fridge
• Tip: If the dough starts sticking to the surface or rolling pin while rolling it out, add a little flour on top of the dough, flip it on the other side, add a little flour on top again and start rolling it out further

4. Bake

• Preheat oven to 170°C (338°F) for ~20 minutes with circulating heat function
• Spray the dough with water and sprinkle a good amount of flaky sea salt on top
• Place one baking plate in the bottom third of your oven, the other one in the top third and the baking grill in the middle and bake for 15 minutes or until golden brown and crispy
• After 7 minutes rotate the baking plates by moving the bottom one to the top and the top one to the bottom (keep the baking grill in the middle as it is)
• Info: If you are only using one baking grill or baking plate, place it in the middle of the oven. If you are going for 2 baking plates or baking grills, place one in the bottom third and one in the top third of the oven.

5. Cool

• Let your sourdough chips cool for about 30 to 60 minutes or until fully cooled down on some kind of grid

6. Crumble

• Carefully crumble the sourdough chip plates into smaller chips after they are fully cooled down
• Store them in an airtight container
• They should be good for about a week

Conclusion

Taste

These sourdough chips from leftover sourdough starter are crunchy, crispy and so delicious. You can clearly taste the sourdough they are made of and olive oil which gives them a hearty and Mediterranean taste without being heavy.

Depending on what kind of herbs or spices you use, they can be nicely salty or even hot and spicy. Just add whatever you prefer!

You can also easily combine them with different dips, use them as a topic (maybe for a nice salad our soup?) or as a side dish. You see: they are very versatile and fit every season.

Credits

This recipe was inspired by Sourdough Crackers with Olive Oil & Herbs.

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With the weekend ahead, have you already made any plans for Dinner? No? How about some self-made pizza? It is perfect for a Saturday night spent with your friends, enjoying time together and preparing your dinner. For example a good addition for a games night?

The great thing about this dough is that you can prepare and keep it in the fridge for about 3 days. So you can prepare the dough and when your friends arrive just put on the dough whatever you like. This is time saved which you can spend with your friends while enjoying this wonderful pizza!

Things to know before you start

Time Schedule

You will be able to eat your first pizza in about 26 to 74 hours. The longer you let the dough bulk ferment, the more flavour the dough will get. As the dough will be suited for about six pizzas, you could make two after 24 hours of bulk fermentation, another two after 48 hours and the last two after 72 hours.

Info: The work and waiting times for the shape, topping and bake steps are per pizza as it is best to make one pizza at a time. While one is baking in the oven, you can prepare the next one.

Total ingredients

You will have dough of about 1.242 g in total suitable for 6 pizzas.

Of course it is up to you and you can make bigger pizzas, but we went for the standard sized ones.

The good thing about pizza is, that you can choose whatever toppings you want. We went for a self made pizza sauce, mix of Emmental and mozzarella cheese and then mushrooms, hard boiled eggs, tomatoes, paprika, bacon and fresh basil on top after baking.

Difficulty

Pretty simple recipe for an easy to shape pizza dough.

Baking tools

Just a rolling pin from our nice to have baking tools is recommended to get the dough in the right pizza shape.

Steps

1. Mix

• Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 10 minutes on speed level two
• The dough should be elastic and smooth
• It is also perfectly fine to mix all ingredients by hand for about 20 to 25 minutes

2. Bulk Fermentation, Stretch & Fold

• Cover the dough and let it rest for a total of 60 minutes at 20°C (68°F)
• After that time stretch & fold the dough once
• Afterwards put the dough in a sealed container and place it in the fridge at 4-6°C (39,2-42,8°F) for 24 to 72 hours
• Punch the dough down after every 24 hours to let some gas out
• On the left you can see the dough before bulk fermentation and on the right after 72 hours

3. Shape

• Take the dough out of the fridge
• Seperate about 200 g of it and place it on a floured surface
• Place the rest of the dough back into the fridge
• Here is a short guide on how to get the dough into the right shape before baking it:

1. Flour the surface a bit
2. Shape one dough piece into a small ball
3. Gently roll the dough out to a circular shape
4. Place the shaped dough on a pizza plate covered with parchment paper

• Tip: If the dough starts sticking to the surface or rolling pin while rolling it out, add a little flour on top of the dough, flip it on the other side, add a little flour on top and start rolling it out further

4. Topping

• First add a bit of pizza sauce
• Go on with some Emmental and mozzarella cheese
• Then a handful of toppings like paprika and mushrooms
• And again a bit of Emmental and mozzarella cheese

5. Bake

• Preheat oven to 300°C (572°F) for ~45 minutes with the upper and lower heat function
• Put the pizza in the oven and bake for 6-7 minutes
• Info: The higher the heat in your oven, the better. Professional pizza ovens can reach temperatures of about 400°C (572°F). At this temperature a pizza just needs 3-4 minutes until it is ready. Most kitchen ovens can only reach about 250°C (482°F). At this temperature the pizza will need about 10-15 minutes.
• Here is a video of the baking process in timelapse of our Pizza for this recipe:

6. Cool

• After baking take the pizza out immediately and place it on a plate
• As the pizza baked on a very high heat, let it cool for about 5 minutes before you take your first bite

Conclusion

Taste

The taste of the pizza is of course based on what you put on it and can vary a lot.

With regards to the dough we were so happy with the results of this recipe. It had a great taste with a light crunchiness and was just the perfect base for all the toppings we used. Whether the pizza itself is thick or thin is a question of taste. The dough was very stable so it didn’t break when eating the pizza.

Also, after putting on the tomato sauce and all other toppings, it wasn’t soaked up or felt like a wet cloth which often happens when the dough is too thin or – more importantly – of a weaker quality.

Just take a look at our gallery and you can see what we are talking about. It was just so delicious.

Credits

This recipe was inspired by Pizzateig.

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As you know, we are always looking for ways to make use of the leftovers from sourdough starters. It’s far too valuable to be thrown away and therefore we are going to present you a recipe for sourdough waffles.

Step by step we will collect additional recipes for this purpose.

This time, we had some rye and whole wheat flour starter left and thought about how we could use it. Then it crossed our minds: We haven’t had waffles for quite some time! So why not trying out a recipe for waffles including sourdough starter?

So here it is: Our leftover sourdough waffles recipe including rye and whole wheat flour sourdough starter.

Things to know before you start

Time Schedule

In just about 11 hours you will be able to enjoy these tasty sourdough waffles.

Total ingredients

Depending on the size of your waffle iron you will be able to bake about 8 to 12 sourdough waffles.

Difficulty

Super simple recipe to use up your leftover sourdough starter with just four steps.

Baking tools

Obviously you will need a waffle iron in order to be able and bake them, but besides that a hand mixer and a bowl are enough.

Steps

1. LEVAIN

• Mix your sourdough starter with the ingredients above
• Store sealed for 10 hours at 20-22°C (68-71,6°F)

2. Mix

• Mix all of the mentioned ingredients together with a hand mixer
• Start with the sugar and eggs until creamy
• Then add the softened butter and mix further
• Afterwards add all other ingredients until fully combined
• Tip: If you take your butter directly out of the fridge, you can cut the butter in smaller chunks into a bowl and melt in the microwave for about 30 seconds

3. Bake

• Follow the instructions of your waffle iron and bake waffles until all dough is used up
• If you don’t have the instructions anymore, the following steps should work:

1. Open the waffle iron
2. Spread a bit canola or sunflower oil on the irons
3. Close them and heat up until fully heated
4. Open the waffle iron again
5. Use a trowel for pouring the dough on the heated irons
6. Close them and bake until golden brown

• Every waffle iron is different so you will have to try out different temperatures and timings to get the best results

4. Serve

• Put the finished sourdough waffles on a plate, with your favourite toppings and eat while they are still warm

Conclusion

Taste

We used rye and whole wheat flour starter, therefore the waffles have their own unique taste and you can clearly tell there is rye flour in it.

This unique taste somehow reminds of Leibniz digestive biscuits. As they are not as sweet as „usual“ waffles, you can also combine them with a bit more hearty things such as spread cheese with a little bit of marmalade.

We would not recommend to use maple syrup as it’s taste is just too strong for these unique sourdough waffles – it would be too much. Better stick to the lighter and more sweet things.

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