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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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Persian Spinach and Yogurt Dip (Borani Esfanaj)

Persian Spinach & Yogurt Dip (Borani Esfanaj)

This yogurt is delicious served as a dip or alongside one of the many Iranian rice dishes that are out there. Make sure you brown the onions and garlic enough without burning them so they become sweet rather than bitter.


Persian Spinach and Yogurt Dip (Borani Esfanaj) 
Makes about 2 1/2 cups

Ingredients
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon butter or olive oil
  • 1 cup frozen spinach, thawed and squeezed
  • 1 1/2 cup plain yogurt (thick is better)
  • tiny pinch of saffron dissolved in a teaspoon hot water
  • salt
  • pepper
Directions
  1. Over medium high heat, fry onions and garlic in butter until golden but not burnt.
  2. Add spinach and mix well to combine.
  3. Remove from heat and cool completely before mixing with the rest of the ingredients.
  4. Refrigerate for several hours before use.
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