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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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Rachael Ray's Spinach Artichoke Ricotta Pie

Here's another recipe that you (and I) don't want to know the calorie count on.

If you don't like artichokes I would imagine you could use 2 boxes of spinach instead. You could even replace the ricotta with feta.

We didn't really read the directions on this, my mom just tried to make it from memory after watching Rachael make it on TV, so I think we may have made a mistake and mixed in the breadcrumbs in at the wrong time. We ended up with little spots of breadcrumbs within the pie. It was still delicious though so who cares!

Make sure you get the canned or frozen artichokes, not the marinated or pickled ones.

The ricotta we used was not the kind in a tub, it was in a package and we had to crumble it up. I'm pretty sure my mom picked up the wrong kind because in the video, Rachael was scooping hers out of the container.





Rachael Ray's Spinach Artichoke Ricotta Pie
Makes 6-8 servings

Ingredients
  • 5 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 cup soft, unripened ricotta, crumbled
  • 1/2 teaspoon ground nutmeg
  • Zest of 1 lemon
  • Salt and pepper
  • 1 cup Parmigiano-Reggiano, divided
  • 1 10-ounce box frozen spinach, defrosted and squeezed
  • 1 14-ounce can of artichoke hearts, drained and chopped
  • 4 12x17 sheets phyllo dough, defrosted
Directions
  1. Preheat the oven to 400F.
  2. In a pan over medium high heat, place 1 tablespoon of the butter and fry the onions and garlic for about 5 minutes or until soft. Set aside to cool.
  3. In a bowl, combine the egg and breadcrumbs. Stir in all the other ingredients (except phyllo) including the cooked onions and garlic.
  4. Melt the remaining butter for a few seconds in the microwave. Take a 9x13 glass baking dish and brush it all over with some of the butter.
  5. Layer the sheets of phyllo into the dish with some hanging over all the edges. Brush the bottom and sides of the phyllo with butter then place the filling in the dish. Spread it around evenly.
  6. Wrap the phyllo that's hanging over the edges of the dish, over the filling. Rachael wants you to leave it looking rustic. Why not! Add a few extra ripples while you're at it then brush it with even more butter!
  7. Bake it for about 25 minutes or until golden on top. Let it rest for a few minutes before cutting it up.
If you want to make it the proper way, you can get the recipe and watch the video on the Rachael Ray Show website. We should have done this before we made it.
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