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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Roasted Red Pepper and Tomato Soup

The peppers are beautiful and in season here now, but you can always used canned tomatoes and a jar of roasted red peppers if that's what you've got on hand.


 Roasted Red Pepper and Tomato Soup
Makes 4 servings

 Ingredients
  • 3 red bell peppers
  • 2 plum tomatoes
  • 1/2 cup chopped red onion
  • 2 teaspoon olive oil
  • salt & pepper
  • 1/2 teaspoon cinnamon
  • 1 1/2 cup chicken or veg stock
  • 1/4 cup heavy cream
  • 1/3 cup chopped fresh basil
  • 3/4 cup canned chickpeas (garbanzo), rinsed
  • sour cream
Directions
  1. Place peppers and tomatoes on the grill or under a broiler until skins turn black. Place in a bowl and cover with plastic for a few minutes. The skins should easily peel off. Remove stem and seeds from peppers.
  2. Chop 2 peppers and 2 tomatoes roughly. Chop the 3rd pepper finely and set aside in a separate bowl.
  3. In a nonstick pot, brown onions in olive oil over medium heat.
  4. Stir in salt, pepper and cinnamon.
  5. Add chopped peppers and tomatoes and cook for 2 minutes.
  6. Add stock and bring up to a simmer.
  7. Once the soup is simmer, transfer it to a blender and blend until smooth. You may also use a hand blender if you have one.
  8. Return the blended soup to the pot and bring back to a simmer over medium heat.
  9. Once simmering add chickpeas, heavy cream, basil and the reserved chopped pepper. 
  10. Serve hot with a dollop of sour cream.
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