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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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Instant Pot Mac and Cheese

I finally broke down and bought an Instant Pot. I picked it up for half price on Amazon.

 Even if you factor in the time it takes the device to come to pressure and then release the pressure after cooking, you will still end up saving time on many different recipes.

 Here’s a recipe for mac and cheese that is almost too easy. The original recipe says not to use pre-grated cheese but it worked for me so...



Instant Pot Macaroni and Cheese
Adapted from Little spice Jar 
Makes 6 Servings

 Ingredients
  • 1 pound uncooked elbow macaroni
  • 4 cups water
  • 4 tablespoons butter
  • ¾ teaspoon salt
  • ½ black pepper
  • 3 cups shredded cheese (I used a blend of mozzarella, cheddar and Swiss - I have also made it with smoked cheddar which I grated myself)
  • 1 1/4 cup milk of choice
Directions
  1. Place the macaroni, water, butter, salt, and pepper into the instant pot. Stir to combine.
  2. Place the cover on. My knob doesn’t need to be set to sealing but some models do. Be sure to seal yours.
  3. Set to manual high pressure for 4 minutes followed by 4 minutes of natural release.  Now release the rest of the pressure manually. I always experience some sputtering so keep your hands away from the vent.
  4. Open the lid and stir in the milk followed by the cheese.
  5. This can be reheated but I liked it better straight out of the pot!
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