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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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Addictive Apple Chips

We've always loved apple chips!


Addictive Apple Chips
Makes 4 servings

Ingredients
  • 3 apples, washed (do not peel)
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
Directions
  1. Preheat oven to 250F and line 2 large baking sheets with foil. Place a cooling rack on each baking sheet. If you don't have cooling racks, just line your baking sheets with parchment instead. The apples will stick if you put them directly on foil.
  2. Slice the apples as thin as you can. Once you get to the middle, you can easily pick out the seeds with the tip of a knife, and continue slicing. I used a mandolin, as usual, on the thinnest setting.
  3. Place the apple slices in a single layer on the cooling racks. Don't overlap or they'll stick together.
  4. Mix sugar and cinnamon together and sprinkle on the apples. I used a fine sieve to do this and it made things easier. Turn the apples and sprinkle the other side. Remove racks of apples and shake off excess sugar from the baking sheets. Put racks back on baking sheets and place in the oven for 45 minutes.
  5. Remove both baking sheets and rotate them. I used large sheets so I used 2 racks. Switch racks as well. If using the parchment method, also flip the slices at this point. Bake another 45 minutes.
  6. If your apples are thicker than mine were, you can keep baking them. Take one out after the second 45 minute mark. It'll feel chewy but let it cool for 2 minutes and it should crisp up. If it's crispy they're ready otherwise let them keep cooking checking them every 15 minutes for crispness. Once you take the trays out of the oven, remove the apples from racks as fast as possible or they may stick.
  7. If you use sweet apples you could skip the sugar and just sprinkle with cinnamon. I might try Granny Smith sprinkled with salt next time. Yum!
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