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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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Extra Buttery Lemon Cranberry Scones

I made a huge mistake when I made these scones. I doubled the butter by accident. Oops! That's a lot of butter! They were still delicious, just more of a cookie texture.

The original recipe called for 3/4 cups butter. I don't know what I was thinking when I cut off a 1 3/4 cup chunk. Still, yum yum yum! Next time I'll pay more attention to the butter.






Extra Buttery Lemon Cranberry Scones
Adapted from Better than takeout.
Makes 24 Scones

Ingredients
  • 3 cups all purpose flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 tablespoon lemon zest
  • 1 teaspoon salt
  • 1 3/4 cups unsalted butter, cut into chunks
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup cold heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons white sugar
  • 2 tablespoons fresh lemon juice
Directions
  1. Preheat the oven to 375F and line a baking sheet with parchment.
  2. Combine flour, sugar, baking powder, lemon zest and salt in a large bowl. Add cold butter and cut it in with a pastry cutter (or your hands) until crumbly.
  3. Add cranberries.
  4. Add cream and 1 tablespoon lemon juice. If it's too dry, add more cream a little at a time until it comes together.
  5. Divide dough into 4 balls. Flatten each ball to about 3/4" thickness. Use a sharp knife and cut each round in half. Cut each half in 3 pieces. You'll end up with 24 scones.
  6. Transfer the scones to a wire rack.
  7. Combine 2 tablespoons sugar and 2 tablespoons lemon juice. Brush over the scones. If you do this directly on the baking sheet the drips will burn. Transfer the scones to the baking sheet and bake for about 18 minutes or until golden.
Tips:
  1. I meant to sprinkle some turbinado sugar on them before I baked them but I forgot. I couldn't stop thinking about the butter.
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