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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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Spicy Curried Carrot and Apple Soup

This recipe is adapted from 400 Best Ever Soups cookbook.

I used extra hot curry powder in this recipe but you could use mild if you prefer. I didn't really taste the apple so I may use 2 apples next time.


Spicy Curried Carrot and Apple Soup
Makes 4 servings

Ingredients
  • 2 teaspoons olive oil
  • 1 teaspoon curry powder
  • 1/3 cup onion, chopped
  • 1/3 cup celery, chopped (1 large piece)
  • 2 1/2 cups carrots, chopped (2 large)
  • 1 medium cooking apple, chopped
  • 1 tablespoon water
  • 3 cups low sodium chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Balkan style yogurt
Directions
  1. Heat oil in a pot over medium heat. Add curry powder and cook for 1 minute.
  2. Add vegetables and apple and stir to coat.
  3. Add water and reduce heat to medium low. Cook covered for 20 minutes or until vegetables are soft.
  4. Transfer vegetables to a blender and add 1 cup of stock. Puree until smooth. Add back to the pot along with 2 more cups of stock. Season with salt and pepper. Raise heat to medium and bring to a simmer.
  5. Serve hot with a dollop of yogurt.

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