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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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Banana Blueberry Muffins

Sometimes a girl just needs a nice muffin for breakfast or with her evening coffee. Don't you agree?

Here's another recipe calling out for your brown bananas that nobody wants to eat. 


 Banana Blueberry Muffins
Makes 12 muffins

 Ingredients
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts
Directions
  1. Preheat the oven to 375F and line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. In another bowl, combine  bananas, both sugars, egg, vanilla and butter. Stir the banana mixture into the flour mixture just until moistened. 
  3. Gently fold in the berries and nuts. Divide the batter among the prepared muffin cups. 
  4. Bake for 18 to 20 minutes, or until a tester comes out clean. Cool completely before storing in an airtight container.
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