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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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Blueberry Almond Bundt Cake

I love bundt cakes. For some reason I just really enjoy using my bundt pan over any other cake pan. I still have some blueberries in the freezer from a few weeks ago and we're going to visit my mother-in-law tomorrow, so I wanted to bring something.

You can purchase ground almonds but I just threw some whole ones (with skin) into my magic bullet and made my own.

I used apple sauce to cut back on the fat but I assure you, this cake tastes just as delicious as it would if you used butter!





Blueberry Almond Bundt Cake
Makes 12 servings

Ingredients
For the Cake
  • 1 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 3/4 cup apple sauce
  • 3 large eggs
  • 2/3 cup ground almonds
  • 1 cup frozen blueberries
For the Glaze 
  1. 1 cup confectioners' sugar
  2. 1/2 teaspoon almond extract
  3. milk
Directions
  1. Preheat the oven to 325F. Grease and flour your bundt pan.
  2. Combine flour, baking powder and sugar in a bowl with a whisk.
  3. Combine almond extract, apple sauce and eggs in a bowl then stir into your dry mixture with a rubber spatula. Stir in the almonds followed by the blueberries.
  4. Pour into the prepared pan and bake for about 45 minutes or until a tester comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a wire rack to cool completely.
  5. To make the glaze; combine confectioners' sugar with almond extract and 1/2 a teaspoon of milk. Add a few drops of milk at a time after that until you achieve the desired consistency. Drizzle over the cake.
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