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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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Lemon Cranberry Muffins

Here's a surprisingly great recipe for lemon cranberry muffins.

For a while there I had a really hard time finding cranberries in the stores. When I did finally find them in the frozen section, I grabbed 3 bags. Don't worry - I left some for others. 

The batter was very thick so I wasn't sure this recipe would even turn out, but it did! Enjoy!






Lemon Cranberry Muffins
Makes 20 muffins

For the Muffins
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup sour cream (full fat)
  • 2 large eggs
  • 2 cups cranberries (I used frozen)
  • sugar for the top
For the Glaze
  • 1 cup confectioners' sugar
  • 3 tablespoons milk
Directions
  1. Preheat your oven to 400F and line some muffin trays with paper liners.
  2. To make the muffins; combine flour, salt, baking powder, baking soda and set aside.
  3. In a large bowl, beat the sugar, butter and vanilla on medium speed until fluffy.
  4. Add lemon zest, lemon juice, sour cream and eggs and continue to beat until combined. 
  5. Fold the dry ingredients in on low speed or by hand just until combined, then add the cranberries.
  6. Divide the batter among the prepared muffing cups. Because this batter is very thick, you may need to use 2 spoons to push the batter into the muffin cups.
  7. Bake for 18-22 minutes or until a tester comes out clean.
  8. To make the glaze; combine confectioners' sugar with milk until there are no lumps. You can substitute some of the milk with fresh lemon juice if you prefer. Drizzle over the muffins while they are still warm.
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