Skip to main content

Featured

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...
Post a Comment
Read More...

Baked Mini Chocolate Cinnamon Doughnuts (aka donuts)

These are really cute and everyone seemed to enjoy them. You can use different glazes and coatings to make a fun assortment. My personal favourite were the glazed ones. I guess the glaze adds moisture to the doughnut. Yum yum!

I used a mini doughnut pan but I read that you can pipe rounds of batter onto a baking sheet to make these. One side would be flat I guess, but who cares!? A doughnut is a doughnut!





Baked Mini Chocolate Cinnamon Doughnuts (aka donuts)
Adapted from weelicious
Makes 48 mini doughnuts

Ingredients
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup 2% milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon instant coffee
Directions
  1. Preheat the oven to 350F and spray your pan generously.
  2. Measure out your milk and add the lemon juice. Let it stand for about 10 minutes. If you have buttermilk, you can use it instead.
  3. Dissolve coffee in vanilla and set it aside.
  4. Whisk flour, cocoa powder, baking powder, salt and cinnamon in a large bowl.
  5. In another bowl, beat the butter and sugar for about a minute until it's well combined. Beat in the egg, milk and vanilla just until combined.
  6. I put the batter into a Ziploc bag with the tip cut off. Just pipe it into the pan about half way full. If you put any more batter you may lose the hole and in that case, you may as well just make cupcakes.
  7. Bake for about 6 minutes or until the doughnuts spring back at you when touched. Let them sit in the pan for a minute then transfer them to a wire rack to cool. You can use the tip of a knife to help you release them from the pan.
  8. If you want to glaze them, mix confectioners sugar with a bit of milk. It should be a little runnier than toothpaste but not so runny that it just drips off the doughnuts.
  9. For a chocolate glaze, mix unsweetened cocoa with a bit of confectioners sugar and a few drops of milk. I made it thick and brushed it on.
  10. You can use any chocolate or vanilla frosting.
  11. You can also use white chocolate as I did. Just melt it and dip or brush it on the doughnuts.
  12. You can also coat them in confectioners sugar.
  13. My mom doesn't have all kinds of fancy stuff and we made these at her house, but if you heart desires, go ahead and add some sprinkles or nuts.

Email Post

Comments

  1. Family Meals and Cooking TipsFebruary 5, 2012 at 4:10 AM

    If I'll be stranded in an island and will be allowed to bring one sweet treat with me, I'll bring these little chocolate fellas over here. Why not? They look so darn good and filling. I can eat them all day with a tall glass of warm milk. Yum!

    ReplyDelete

Post a Comment

Popular Posts