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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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Spooky Witches Fingers Cookies

Happy Halloween, my friends! Have a few creepy cookies for snack before you head out into the night with your little dragons and devils. Be safe, warm and have fun tonight!

The original recipe called for red decorator gel but why would I use that crap when jam tastes good and looks just as nasty?


Spooky Witches Fingers Cookies
Adapted from Allrecipes.com
Makes about 60 fingers

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup almonds (whole or sliced)
  • 1 tablespoon raspberry jam
Directions
  1. On medium speed, beat the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl for 2 minutes or until fluffy. Combine the flour, baking powder, and salt. Add the flour mixture slowly to the butter mixture. I like to switch to a wooden spoon. I don't want to break my mixer. Refrigerate for about 30 minutes.
  2. Preheat oven to 325F.
  3. Take heaping teaspoon size pieces of dough and roll them into logs that are the shape of fingers. Use your hands to make knuckles and indents on the fingers (look at your own to decide where they should be placed). You can use a knife to make the indents. Place an almond on the tip of the fingers where the nail should be.
  4. Arrange the cookies on parchment lined baking sheets and bake for about 20 minutes or until lightly golden. Let them cool for a minute then remove the almonds from the fingers and place a small dab of jam into the space before pressing the almonds back onto the cookies. The jam will ooze out like blood. Yuck! Gross!


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