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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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Risotto Style Spaghetti

This is easy and delicious. It's spaghetti prepared in the same way you would make risotto. Rather than just boiling the pasta and adding sauce later, here you're cooking the flavour right into it.


Risotto Style Spaghetti 
Makes 4 servings

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, copped
  • 2 cloves garlic, crushed
  • 2 cups dry spaghetti, broken into pieces
  • 1 roasted red pepper, drained and chopped
  • 3 sun-dried tomatoes, drained and chopped
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • salt and pepper
  • 2 cups (or more) low sodium chicken stock, hot
  • parmesan cheese
Directions
  1. Fry onion and garlic in oil over medium high heat until golden. Stir in dry broken spaghetti and cook until it starts to brown. Just a few minutes.
  2. Stir in peppers, tomatoes and spices. Add chicken stock one ladle at a time until absorbed. Continue to add stock until pasta is cooked and creamy. Add salt and pepper to taste.
  3. Serve with a sprinkle of grated parmesan.
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Comments

  1. AnonymousMay 17, 2012 at 9:00 PM

    Thanks for posting. Will try this weekend.

    ReplyDelete

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