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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...

Quick Pickled Beans

I added some tarragon to the recipe because tarragon is really nice with pickles, and the beans I used are the skinny french beans (purchased in a 2 lb bag from Costco).

My pickling spice mix has many different things in it including bay leaves and cloves. The flavour of pickling spice is unique. Your pickles won't taste anything like a jar of dill pickles that you'd buy at the store.

And finally, the jar I used was one that I saved from a store bought spaghetti sauce. It was 700ml (about 24oz). I used enough beans to fill the jar. I'm guessing almost a pound of beans because it was almost half the bag.




Quick Pickled Beans
Adapted from Thru the Bugs on My Windsheild
Makes 1 Jar (or 2 smaller ones)

Ingredients
  • 1 lb skinny green beans, trimmed
  • 1 garlic clove, smashed or sliced
  • 1 dried red chili (or 1/4 teaspoon chili flakes)
  • 1/2 cup white vinegar
  • 3/4 cup cold water
  • 1 heaping teaspoon pickling spice
  • 1/2 teaspoon dried tarragon leaves
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
Directions
  1. Place the beans, garlic clove and chili into a clean glass jar.
  2. In a small pot over medium heat, bring the rest of the ingredients up to a boil.
  3. Pour the mixture into the jar and put the lid on. Turn the jar upside down a few times.
  4. Refrigerate for about 4 days before eating. Suzanne says they'll be good for a month in the fridge, but will they last that long? Probably not!

Comments

  1. Every time I see a jar of pickled beans, I think about making them at home. Thanks for this SRC choice and sharing the recipe.

    ReplyDelete
  2. Home-pickled vegetables are such a treat, packing a big flavor punch for very little effort. Great SRC choice.

    ReplyDelete

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