Skip to main content

Featured

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...
Post a Comment
Read More...

Creamy Vegetable and Chickpea Soup

I had some leftover canned chickpeas and corn on the cob in the fridge. What to do?

 It was raining outside today so I thought it might be a good day for soup! Or should we call this a chowder? I cut the kernels off the cob with a sharp knife, but you could easily use frozen or canned corn in this recipe.


Creamy Vegetable and Chickpea Soup
Makes 4-6 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 cup diced carrot
  • 1 celery stalk, diced
  • 1/3 sweet red bell pepper, diced
  • 1 cup peeled and diced potato
  • 1/2 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups vegetable stock
  • 1 cup 2% milk
  • 3/4 cup corn kernels
  • 1 cup canned chickpeas, rinsed and drained
Directions
  1. Over medium high heat, cook onion, carrot, celery, pepper and potatoes in oil for 3-5 minutes until golden. Stir frequently. Add a little more oil if the pan gets too dry.
  2. Stir in spices and cook for another minute. Add butter to the pot. Once melted sprinkle on the flour and stir well. Cook for a minute then add stock and milk. Stir well.
  3. Bring up to a simmer and add corn and chickpeas. Cook for 10 minutes on medium low heat or until potatoes are tender.
Email Post

Comments

Post a Comment

Popular Posts