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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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Indian Butter Chicken

My first attempt at butter chicken. I adapted the recipe from one I found online but I can't remember where I found it now. It tasted nothing like what I've had in restaurants but it was still delicious. It may have something to do with the amount of cream they use in restaurant cooking.


Indian Butter Chicken
Makes 4-6 servings

Ingredients
  • 3 cups left over lemon or tandoori chicken breast cubes
  • 3 tablespoons butter
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1/2 teaspoon fresh grated ginger
  • 2 cups canned tomato puree
  • 3/4 cup plain yogurt
  • 1/2 tsp garam masala (it called for more but this was enough for my liking)
  • 1/4 tsp crushed dry bayleaf
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
  • 2 teaspoons sugar
  • cayenne pepper to taste
  • 2 tbsp yogurt
  • 2 tbsp milk
Directions
  1. Fry the onion on medium heat in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not to burn it.
  2. Mix the rest of the ingredients except for the last two (yogurt and milk) and add to the pot. Simmer for a few minutes then add the cubed cooked chicken. I had this left over from the night before.
  3. Once the chicken has heated in the sauce, mix the yogurt & milk and stir into the pot.
  4. Serve with naan or pita.
Tip: You could add some fresh chopped cilantro at the end but I'm not a big fan of it so I didn't put it in. I'm more of a parsley girl.

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