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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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Bal's No-Butter Chicken

I love butter chicken don't you? It's my number one choice when we get Indian food for lunch at work. Each restaurant makes it differently too. There's one place nearby that makes it a little bit sweet, and really saucy. But all that cream ... yikes!

 This version is made without cream, and it was so easy to prepare. It was also pretty delicious. Even my 6 year old loved it. You can serve it with rice, but I prefer to eat it with naan. I'm not the biggest fan of rice.
Still saucy without all the cream.
I love this little grater. It's perfect for ginger and garlic.

Bal's No Butter Chicken
Adapted from Cooking Channel
Makes 4 servings

 Ingredients
  • 2 tablespoons oil
  • 1 small onion, chopped
  • 2 tablespoons grated fresh garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/4 cup plain yogurt (I used Balkan style)
  • 1/2 cup water
Directions
  1. Heat the oil in a large pan over medium-high heat. Saute the onion, garlic and ginger for about 4 minutes or until the onions start to turn golden.
  2. Add the tomato paste, brown sugar and all the spices. Mix well and cook for another 2 minutes. Add the chicken and stir well to coat with the tomato paste mixture.
  3. Stir in the yogurt and water and simmer for about 8 minutes or until the chicken is cooked through and the sauce has thickened.
  4. Serve with rice or naan.
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