Instructions

ACTIVATE YEAST

1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, and sugar. Mix it together.
2. Place everything in the stand-up mixer bowl.
3. Make a small well in the middle and add activated yeast.
4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
6. Do not overmix, there is no need. The dough will be softer on the touch.
7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 8. and 9. most of the time.
8. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
9. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread Nutella from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. You can add more or less. I will leave this to you.
3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

GLAZE

Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
Pour over or drizzle warm rolls and spread.

Instructions

1. Turn the oven to 375 F and allow it to preheat.
   
2. On a large baking sheet combine together oats, cashews, pumpkin seeds and sunflower seeds. Toast it for 5 minutes, mix it then toast for another 2 minutes. Do not burn and do not go into fully toasted, this is just to release the aroma, and get that amazing taste so do not skip this step either. Take it out of the oven and let it slightly cool down. You may place it on the cutting board and run a knife through it if you want this less chunky.
   
3. Cut dried fruit into smaller chunks as well. Place it on the cutting board and just run a knife and roughly chop.
   
4. Add all the dried ingredients in the large bowl, then add Maple syrup. Read notes for more info.
   
5. Mix the whole mixture together. Use your hands to mix it (This is also an amazing skin scrub).
   
6. Line the middle of a deep baking pan with parchment paper or wax paper, 9x9 square pan is perfect. If you want these bars to have a bit taller or higher, then use a smaller pan. I said a middle of the pan because then it is easier to pull it out of the pan. See pictures.
   
7. Oil your hand with healthy oils, avocado oil, oil, coconut oil and similar then lightly oil the pan sides.
   
8. Transfer the mixture to the pan and press with your oily fingers and hand for a couple of minutes until the mixture is firm.
   
9. Cover with a plastic film or wax paper and place in the fridge.
   
10. Allow it to set for at least 2 hours before eating, but the best results are 24 hours in the fridge.

Instructions

1. Crush cookies in a ziplock bag or in a food processor. 
2. In a food processor add Nutella, biscoff Spread, cream cheese, salt and mix in crushed cookies. 
3. The process, and add more crushed cookies if needed to make thick enough consistency so you can roll them into a ball. 
4. With your hands make a patty and place in the middle chocolate egg. Close it, and wrap the mixture around the chocolate egg, and make balls. Slightly add pressure so the ball could form, place on a lined container with parchment paper; Continue making until all the mixture is gone. 
5. Place it in the fridge for at least 30 minutes (overnight is fine too). 
6. Sprinkle a little bit of crushed biscoff cookies on top of each truffle/ball.