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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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Sushi Your Way

This here is my first attempt at a sushi recipe. It's not difficult to make, but that sushi rice sure is sticky.

 You can put anything you want inside, just be sure to slice everything into strips. You can also add slices of egg, tofu or seafood.

 When we order sushi, I usually get the one with avocado. My favourite used to be the spicy salmon rolls.

 I had about 1 1/2 cups of cooked rice and managed to get 3 rolls out of it.

 The only thing missing was the toasted sesame seeds. I'm definitely going to add some of those next time.

 I don't bother with wasabi and pickled ginger because we never eat it.

 If you're unsure about making your own sushi, watching a few videos on YouTube could be helpful.



Homemade Sushi
Makes 3 rolls 

 Ingredients
  • 3 sheets of raw seaweed
  • 1 1/2 cups cooked sushi rice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • sliced vegetables or filling of choice
  • tamari or soy sauce for dipping
  • wasabi and pickled ginger for garnish if desired
Directions

  1. Combine the vinegar with sugar and salt in a small pot over medium heat. You don't need to let this boil, just heat it enough to dissolve the sugar and salt.
  2. Gently stir the vinegar mixture into the cooked rice. You can use a fork for this. Allow to cool.
  3. Place your seaweed sheet on a bamboo mat or a towel lined with plastic wrap. Spread some of the rice over the sheet with your hands.
  4. You have 2 options now. Either add your vegetables to the centre of the rice topped sheet, or flip the sheet over so the rice is on the bottom, and then add your vegetables to the side with the seaweed.
  5. Now, you just roll it up, slice it, and refrigerate until you're ready to eat.


Looking for more Appetizer recipes? Click Here!
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