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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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Delicious Blueberry Muffins

These were really yummy! The topping was a bit crispy and really added something special to these blueberry muffins.



Delicious Blueberry Muffins
Original recipe from All Recipes
Makes 12 muffins

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup avocado (or unflavoured) oil
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup fresh blueberries
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 1 1/2 teaspoons ground cinnamon
Directions
  1. Preheat oven to 400F and line a muffin tin with 12 paper liners.
  2. Mix flour, sugar, salt and baking powder in a large bowl.
  3. In a measuring cup, measure 1/3 cup of oil. Add milk until the cup reads 2/3 full. Add the egg and vanilla and mix all the wet ingredients together with a fork.
  4. Mix the wet ingredients into the dry just until combined. Stir in the fresh blueberries. Divide the batter between the 12 muffin cups. About 1/3 cup batter in each. I used a ice cream scoop.
  5. Combine brown sugar, flour, butter and cinnamon with your hands until well mixed. Sprinkle over the muffins.
  6. Bake for about 20 minutes or until a toothpick comes out clean. Rest in the pan for 10 minutes then transfer to a wire rack to cool completely.
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