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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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Apple Pancakes

Here's still one more way to use up those fabulous apples of the season. Use a cooking apple for this (I used McIntosh) because they won't have long to cook.

 I took my favourite pancake recipe, added a bit of maple extract and dipped the apple slices in it. You can dip about 3 apples. I didn't count how many pancakes I got out of it, but the 4 of us ate and we could easily feed another 3 or 4 people. Serve them with some fresh fruit if you like.

 Whenever my mom used to make apple pancakes, we'd always just sprinkle them with sugar and eat them like that, but my kids like syrup of course. Also, I leave the skin on the apples, and use a mandolin to slice them because it's faster. Watch your fingers.





Apple Pancakes
Adapted from Allrecipes.com
Serves 6-8 people

 Ingredients
  • 1 3/4 cups 2% milk
  • 1/4 cup white vinegar
  • 1 tablespoon vanilla
  • 1 teaspoon maple extract
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup unsalted butter, melted and cooled
  • 3 cooking apples, sliced to about 1/8" (use a mandolin)
Directions
  1. In a measuring cup, measure out the milk and add the vinegar. Let it sit for 5 minutes. Don't be alarmed by the vinegar (you won't taste it) or the curdled look. You could replace this mixture with 2 cups of buttermilk if you want to.
  2. Mix the dry ingredients with a whisk. Make a well in the centre and add the milk mixture. Add the eggs and butter then whisk until well combined.
  3. Heat a nonstick pan over medium heat. Brush on some butter. Dip the apple slices one at a time into the batter until they're well coated.
  4. Drop a few pancakes into the pan (don't overcrowd it or you won't be able to flip them easily). Cook for a few minutes until bubbles appear on the surface and it starts to look like it's getting dry, flip and continue to cook for another minute or two until the second side is golden. Repeat with the remaining apple slices.
  5. Place the cooked pancakes onto an oven proof plate and keep them in the oven on very low heat until they're all cooked and ready to serve.
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