Skip to main content

Featured

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...
Post a Comment
Read More...

Almond Coconut Cookies

I made a Masurka cake for Easter that only used the yolks of the eggs, so I had to find a way to use up the whites. I wasn't in the mood for an omelette, but I'm always in the mood for some sugar.

These cookies were crispy, chewy and delicious! And really easy to make. I made the first few on a Silpat and they didn't want to come off easily. Parchment worked a little better.

They spread quite a bit, so leave at least 2" between them. You can see in my image below, that they were spreading quickly. I took the picture immediately after I put the tray in the oven. The next few batches I only baked 6 at a time.

Above: It's a little less runny after 10 minutes.



Almond Coconut Cookies
Makes 24-26 cookies

Ingredients
  • 1 1/2 cups ground almonds
  • 3/4 cup ground sweetened coconut
  • 3 egg whites, room temperature
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon rose water (optional but delicious)
Directions
  1. Place all ingredients in a bowl and beat with a wooden spoon for just about a minute until it comes together. Let the mixture rest for 10 minutes so it can thicken a bit. 
  2. In the meantime, preheat your oven to 350F and line a cookie sheet with parchment paper.
  3. Using a small cookie scoop, place mounds of dough at least 2" apart. Bake for about 8 minutes or until the edges start to turn golden.
  4. Let them cool almost completely before transferring to a wire rack, or they will fall apart as you try to lift them. I made them yesterday, stored them on a plate covered with plastic wrap and they're still crispy and chewy today.
Tip:
  • I just gave my almonds a buzz in the Vitamix (skin and all), then measure. I did the same for the sweetened shredded coconut. 

Email Post

Comments

Post a Comment

Popular Posts