Skip to main content

Featured

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...
Post a Comment
Read More...

Frolls - Fake Rolls

I found this recipe for Frolls (aka fake rolls) on Facebook (the page has since been removed so I can't provide a link). Sometimes they're also called Oopsie Rolls.

 This recipe a good replacement for buns or other baked goods when you're cutting out starch and sugar. This recipe is good for all phases of the South Beach Diet. 

 You could serve these warm with butter and jam for breakfast. If you're making savoury Frolls, try using different cheeses and spices. How about ham and cheddar?


Frolls - Fake Rolls
Makes 6 servings

 Ingredients
  • 2oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/8 teaspoon cream of tartar
  • 2 packets of Splenda
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • pinch chili powder
  • pinch salt
Directions
  1. Separate the egg whites and yolks into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. 
  2. To the yolks, add all other ingredients except cream of tartar. Beat with a fork and set aside.
  3. With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
  4. With the same mixer, give the egg yolk mixture a beat until very well combined. Don't worry about cream cheese lumps.
  5. Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined.
  6. Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Added Note - February 23rd, 2011: I just found out these are also called Atkins Revolution Rolls. Here's a video on YouTube of a guy making them. His look nice and puffy. I think I'll make it for breakfast tomorrow with ham and cheddar (no Splenda). http://www.youtube.com/watch?v=w6lXjl1wWwc

Email Post

Comments

Post a Comment

Popular Posts