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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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Indonesian Pork

This Indonesian pork recipe was delicious! I didn't have any limes, so I used lemon, and I had no cilantro. I just happened to have everything else hanging around, though.

 I covered my pan with a lid and cooked this on the stove instead of placing the pork in the oven. Sometimes I'm just lazy that way. It would have taken extra effort to dig the oven proof pan out of the cupboard (it's at the bottom of the pile). Then I'd have had to put it back after.

Indonesian Pork
Adapted from karmelowy.pl
(This blog is published in Polish, scroll down the pages for English)
 Makes 4 servings

 Ingredients
  • 1 lb pork tenderloin (or thick piece pork chops)
  • 1/4 cup apricot preserves
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground coriander
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon creamy peanut butter
  • 1 lime (or 1/2 a lemon), juiced
  • 1/4 cup orange juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado (or unflavoured) oil
  • 1 tablespoon fresh cilantro or parsley, chopped (optional)
Directions
  1. In a small bowl, whisk together the apricot preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper. Try to get the mixture smooth.
  2. Place pork in bag with the marinade and squish it around a bit. Seal the bag and squeeze out the air. I refrigerated mine overnight.
  3. Over medium high, heat the oil in large non-stick pan. Sear the pork on all sizes for a few minutes per side. Mine could have browned a bit more but anyway. Once seared, cover he pan and continue to cook for about 15 minutes (turning once) or until cooked through. If you decided to dig out your oven proof pan, you can bake the pork at 375F instead. Let the meat rest for 10 minutes before slicing.
  4. The original recipe suggests that while the pork is in the oven, you can bring the marinade to a boil and let it thicken up a bit to make a sauce. But I just ended up drizzling the pan juices over the meat after I sliced it.
  5. Garnish with cilantro or parsley if you want to get fancy.
Looking for more PORK recipes? Click Here!
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