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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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Creamy Chickpea Pasta with Parmesan Cheese

Unfortunately when I was "adapting" the recipe, I added too much stock so it was a little soupy. I'll give you the recipe the way I made it, but maybe you should start with a cup of stock and if it doesn't blend well, add a bit more until it's a thick saucy consistency. I'm still posting the recipe, because even though it didn't turn out right, it was still incredibly delicious!
 
 


Creamy Chickpea Pasta with Parmesan Cheese
Makes 4 servings
 
Ingredients
  • 2 cups dry pasta
  • 2 cups of chickpeas, drained and rinsed 
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 cups chicken stock
  • 1/2 cup sour cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons dried parsley (I didn't have fresh. Boo!)
  • salt
  • pepper
  • olive oil
Directions
  1. Cook the pasta according to package directions. Use any shape you like. Shells or any kind with ridges would work best to hold the sauce. Set aside.
  2. Cook the onions over medium heat in some olive oil until golden brown, about 5 minutes, then add the garlic. Cook another minute or two until the garlic turns golden. Be careful not to burn it. 
  3. Add some salt and pepper to taste along with the chickpeas then add the stock and bring to a simmer.
  4. Blend the mixture with 2 tablespoons of olive oil until smooth. Stir in the sour cream. 
  5. Toss the pasta with this fabulous sauce then add the cheese and parsley. If you have fresh it's better, but I didn't.
  6. This is where you might sprinkle on more cheese and bake it if you had time.  Otherwise, eat some and pack the rest for lunch! If there's anything left after that, serve it to your kids for dinner! I don't know about yours, but mine go crazy for pasta!
Tips:
  • Make it vegetarian by using vegetable stock!
 

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