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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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Cinnamon Rolls ( Tastes Just like a Cinnabon! )

This recipe's been in my recipe box for years, and it's what we had on Easter Sunday for breakfast along with our boiled eggs and toast. I made half the recipe because I knew if I made the whole thing we'd eat them all, and I didn't want to go there!

 These are obviously delicious. Who can resist a fresh gooey cinnamon roll?

All ready to be rolled up.

After the second rising. Ready for the oven.

Fresh from the oven.

Frosted and ready to eat.

Cinnamon Rolls ( Tastes Just like a Cinnabon! )
Adapted from Clone of a Cinnabon
Makes 8 large rolls or 16 mini ones.

Ingredients
For the Dough
  • 1/2 cup warm milk (110 degrees F/45 degrees C)
  • 1 large egg, room temperature
  • 2 tablespoons and 2 teaspoons margarine, melted and cooled
  • 2-1/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1-1/4 teaspoons fast acting dry yeast
For the Filling
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons butter, softened
For the Frosting
  • 2oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 3/4 cup icing sugar
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
Directions
  1. Mix the flour, salt, sugar, cinnamon and yeast in a large bowl. Make a well in the centre and add the egg, warm milk and margarine. Mix well with a wooden spoon (or your hands) until a firm but slightly sticky dough forms. Transfer to a bowl and allow to rise for 1 hour in a warm place.
  2. Remove from bowl and roll into a large rectangle. The size will depend on the size of rolls you want to make. Mine was about 14x21 inches. I didn't measure though, it's a guess. Mix brown sugar, cinnamon and butter until well combined, then spread over the rectangle of dough leaving one edge empty. Start rolling from the other edge as tight as you can without pushing all the filling out.
  3. Place the roll seam side down on a cutting board and cut the roll in half with a sharp knife. Cut the halves in half and so on until you have the desired number of rolls. Place the rolls in a parchment lined glass dish (I used a 9x13 dish for 16 mini rolls) and cover with plastic. Allow to rise for 30 minutes.
  4. Preheat oven to 400F. After the 2nd rising is complete, bake the rolls for 15 minutes. Remove from oven and let cool for a few minutes while you prepare the frosting. Mix the remaining ingredients with a whisk. You can make it thicker by adding more icing sugar. Frost the rolls while they're still warm.
Tips:
  • The original recipe was for a bread machine. I don't have one but as you can see it is still possible to make this recipe without one.
  • Reviews on the original recipe from Allrecipes.com stated that some people had a problem with the filling oozing to the bottom of the pan during cooking. Well, I didn't have this problem but if it does happen to you, flip the buns out onto a serving dish immediately after removing them from the oven so all that goodness can go back into the buns before frosting them.
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