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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...

Broccoli and Cheddar Cheese Soup with Corn

This was really delicious!

I had left-over corn on the cob so I just sliced the kernels off and used them in the soup.

You could use frozen corn instead.

Broccoli and Cheddar Cheese Soup with Corn
Makes 6 servings

Ingredients

  • 4 cups broccoli (florets and stems), chopped
  • 1/2 cup cold water
  • 1 large onion, diced
  • 1/3 cup diced celery
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups chicken stock
  • 2 cups 2% milk
  • 1 1/2 cups corn kernels
  • 3 oz cream cheese, softened
  • 1 1/2 cups grated sharp cheddar
Directions
  1. Place broccoli and water in a microwaveable bowl, cover with plastic wrap and cook on high for 6 minutes or until tender (but not mushy). Set aside.
  2. In a nonstick pan over medium high heat, saute the onions and celery in oil until golden. Push them to the side of the pan and melt the butter on the other side.
  3. Mix the flour with all the spices and add to the butter. Stir and cook for 1 minute. Mix the ingredients in the pot until combined.
  4. Pour in the stock and milk. Bring up to a simmer. It should thicken slightly.
  5. Add the corn and broccoli (including water) and simmer for 5 minutes.
  6. Stir in the cheeses until they are completely melted into the soup. Serve hot.

Comments

  1. This is really a great simple recipe! You always surprise me with the recipes you know! Thanks for posting this one! I'll definitely make them tomorrow!

    ReplyDelete
  2. I have heard of broccoli and cheddar cheese soup... but never with corn too! I love it! The sweetness from the corn must be amazing. Gonna give this one a try :)

    ReplyDelete

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