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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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Saffron Infused Cinnamon Raisin Biscotti

A hint of saffron in this recipe for cinnamon raisin biscotti makes them extra special. I used white and whole wheat flour here. The whole wheat flours makes them a little less dense than biscotti made with all white flour.



Saffron Infused Cinnamon Raisin Biscotti
Makes about 20 pieces

Ingredients
  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 1/2 teaspoon crushed saffron dissolved in 1/2 teaspoon hot water
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1/2 cup all purpose flour, sifted
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder, sifted
  • 1 tablespoon ground cinnamon
  • 1/3 cup raisins
Directions
  1. Preheat oven to 350F.
  2. Cream butter with brown sugar, saffron water and vanilla until light and fluffy. About 3 minutes on high speed. Add egg and continue to mix for another minute. Switch to a wooden spoon and mix in the dry ingredients until a firm yet sticky dough forms. Stir in the raisins.
  3. Transfer mixture to a parchment lined baking sheet and form a log about 14 inches long by 7 inches wide. Press down in the centre to flatten slightly and round the edges with your fingers. Bake for 25 minutes.
  4. Remove from the oven and set aside to cool for 15 minutes. Reduce oven temperature to 300F.
  5. After 15 minutes, transfer biscotti to a cutting board and with a sharp knife, make slices about 1/2 inch thick. Place the slices onto the baking sheet in a single layer and bake for 20 minutes or until crisp. Set aside on wire racks to cool.

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