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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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One Pot Pasta Alla Puttanesca (Vegan)

I'm playing catch-up here with all these pasta recipes. At this point, you may be thinking that I eat pasta every day. I don't!

 This one is pretty awesome, especially since it's a one pot meal. Shannon (yup.. it's vegan) suggested that we use whole wheat pasta since it thickens the sauce.

 Be sure any canned products you use come in BPA free cans. If you can find these items in glass jars that would be better.

One Pot Pasta Alla Puttanesca
Adapted from yup.. it's vegan!
Makes 4-6 servings

 Ingredients
12 oz whole wheat pasta
  • 2 oz sliced black olives (I used Kalamata - that's what I had)
  • 1 14-oz can artichoke hearts, rinsed, drained, and chopped
  • 3/4 cups cooked chickpeas
  • 2 tablespoons capers
  • 1/2 large onion, minced
  • 2 cloves garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon  dried thyme
  • 1/2 teaspoon  red pepper flakes (or to taste)
  • 1/2 teaspoon black pepper
  • salt if needed
  • 3 cups vegetable broth
Directions
  1. Place the pasta in a large pot.
  2. Add the rest of the ingredients, except the broth to the pot. Do not mix. The pasta is on the bottom for a reason.
  3. Pour the broth over everything. The pasta is on the bottom of the pot so it can soak up the broth. If you mix it, some of the pasta may not have enough liquid covering it to cook properly.
  4. Cover the pot and bring to a boil. Reduce to medium-low and place the lid on the pot. You can stir after a few minutes. Keep your eye on it so it doesn't run out of liquid. Cook for about 10 minutes or until the pasta is cooked through.
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Comments

  1. LeeJanuary 25, 2016 at 11:19 AM

    Oh man, this looks so good. I can't wait to try this with gluten-free pasta--printing it out and pinning it!

    ReplyDelete

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