Mix the eggs, sugar and the vanilla sugar for the liquid mixture, and then add the coconut oil, the milk, the flour and the baking powder.
Preheat your oven at 180 degrees C and prepare your biggest sheet pan by covering it with baking paper and sprinkling a little water and coconut oil on top of it.
Take one of the puff pastry sheets and add coat it with 3 – 4 Tbsp from the liquid mixture. Layer with the second puff pastry sheet and coat it with the same mixture and add 2 handfuls of sour cherries on top. You can be as messy as you like this is the way you get the best taste. Roll the pastry sheets lightly and add the roll to the sheet pan. Repeat this step until you run out of puff pastry sheets.
After you put all of your pastry rolls in the pan coat them with a little bit of coconut oil and bake for 30 min or until it gets crispy.
When it’s done take it out of the oven and let it cool down with a towel over it. This takes about a half an hour.
In a large bowl put the baking powder, salt, cinnamon, black and red pepper. Mix the ingredients well, add the chicken and then mix again until the chicken legs are completely covered with the seasoning.
Sprinkle the baking pan with a little water and cover it with baking sheet. Then transfer the chicken and bake for 15 min, turn the chicken so it doesn’t stick and bake for another 15 min.
Without taking the chicken out of the oven increase the temperature to 220 degrees C and bake for another 45 min.
In a pan on medium heat put the BBQ sauce and the honey. You will notice the BBQ making small bubbles, this is when it’s time to put the chicken in and mix until it’s covered in sauce completely.
In a bowl add the yeast, sugar and warm water, let it set for a couple of minutes until you can notice small bubbles, which indicates that the yeast has been activated.
Add the egg and the lemon zest and mix with a fork until combined. Since it needs quite a lot of flour, transfer the mixture in a bigger bowl, add the butter, vanilla sugar and gradually add the flour until you make a big round dough that doesn’t stick to your fingers. If you need more flour feel free to add some.
Place the smooth dough in a lightly oiled bowl and cover it with plastic wrap. You should put the bowl in warmer place so the dough can rise, this takes about 60 minutes.
Lightly cover the work surface with flour and roll out the dough so it is about 1 cm thick. Cut it into what ever shapes you like (we did rectangles since Princess Tiana did it that way) and let them sit for 30 more minutes.
In a frying pan put some vegetable oil and bring to 180 degrees C. When the oil gets heated add the dough rectangles 1 by 1 and fry them. You don’t want to do them all at once.
Serve with a little bit of honey and powdered sugar and enjoy!
To make the Nutella add 1 cup of hazelnuts in a blender and blend until a smooth hazelnut cream forms. Add 2/3 cup cocoa powder, 1 cup of almond milk and vanilla extract. Blend until smooth. Soak 9 dates in a lukewarm water for 20 min, peel the dates then add them to the mixture along with 2 tbsp of honey. Blend it well and then put it in a jar.
Spread the Nutella on a rice cake and add the fruit.
In a pot, on medium heat, melt the chocolate and the butter. Then add the milk, the water and the powdered sugar. Put away the mixture for 30 min to cool down.
In a separate bowl mix the flour, cocoa powder, baking powder and the vanilla sugar. Than add the cooled down mixture and the eggs. Stir until fully combined and put it in a baking tray no. 22. Bake at 150 degrees C for 1 h 30 min. Let cake cool, then invert onto a plate and let cool completely.
For the frosting: Add the milk chocolate and the heavy cream in a bowl and heat until incorporated. Spread the frosting evenly over the cake. Decorate the cake with strawberries, raspberries or any other topping you like. Slice and serve.
Pour milk into a heavy saucepan and stir over medium heat just until it gets warmer but does not boil, about 5 minutes. Add the Greek yogurt, honey, cinnamon, vanilla extract and salt for taste. Stir until the honey dissolves, 5 to 7 minutes. Remove from the heat. Pour into a glass. Cool slightly. Refrigerate until set, at least 2 hours. Add peanut butter and serve.