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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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Pineapple Angel Food Cupcakes

If you're still not on Pinterest, you really should sign up! There are such awesome things on there! Yesterday I did a very cool project with my kids (which I'll create a separate post for) and today I made the easiest fat free cupcakes in the world! Just 2 ingredients!

The recipe makes a lot though, so I was thinking that next time I'll divide the cake mix and the can of pineapple in 4 parts, that way I can make 4 separate batches whenever I want. I've never tried to freeze canned pineapple but it's worth a shot. I'm not sure if you can freeze angel food cake, but if your freezer is big enough, you could make the whole batch and try freezing them.


Look at all the bubbles! The reaction between the cake mix and the acid in the pineapple surprised me.



Pineapple Angel Food Cupcakes
I found this on Pinterest
Makes 32 cupcakes

Ingredients
  • 1 540ml(9oz) can of crushed pineapple (don't drain it)
  • 1 box angel food cake mix
Directions
  1. Preheat the oven to 350F and line your muffin tin with paper liners. You'll probably have to do 2 batches unless you  have a super size oven and a lot of muffin tins.
  2. Mix both ingredients together with a fork. Use a giant bowl because this mixture will bubble up!
  3. Fill the muffin cups about 3/4 full. Bake for 10 minutes or until golden on top. Rotate them half way through if you find the ones in the back are getting darker faster. Repeat with the remaining batter. Cool completely before serving.
  4. Next time I'm going to add some coconut to the tops before baking.
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