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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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Raspberry Almond Coffee Cake

This is one of my favourite recipes to use when I want to make a cake quickly. I make this all the time. You can use different berries and nuts depending on what you have at home.

 You can use either yogurt or sour cream in this recipe. 

I prefer this cake the day after it's made, when it's completely cool.



Raspberry Almond Coffee Cake
Adapted from AllRecipes.com
Makes 12 slices

Ingredients
For the Cake
  • 1 cup fresh berries (I used blueberries and raspberries)
  • 3 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 egg
  • 1/4 cup sliced or slivered almonds
For the Glaze
  • 1/4 cup sifted confectioners' sugar
  • 1 teaspoon milk
  • 1/4 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350F and spray a cake pan with cooking spray. I've used 8" round or 8x8 square. Sometimes I line with parchment. You know your pan better than I do so you be the judge.
  2. Combine berries and brown sugar in a bowl. Set aside. 
  3. Combine flour, sugar, baking soda, baking powder, and salt in a large bowl.
  4. Mix together sour cream, butter, 1 teaspoon vanilla, almond extract and egg, then pour it over the flour mixture. Stir just until moist.
  5. Spoon 2/3 of the batter into the prepared pan. Spread berry mixture evenly over the batter. Spoon remaining batter over the berries and sprinkle the top of the cake with almonds. 
  6. Bake for 40 minutes, or until a tester comes out clean. Let it cool completely before drizzling with glaze.
  7. To make the glaze, mix together the confectioners' sugar, milk, and 1/4 teaspoon vanilla until there are no lumps. Drizzle over the cooled cake.
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