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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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Caramel Apple Bundt Cake

Apple season is upon us and I can't think of a better way to celebrate than with apple cake!





Caramel Apple Bundt Cake
Original recipe by Cooking with Ruthie
Makes 12-16 servings

Ingredients
For the Cake
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 cups unflavoured oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups (approx. 3 large) peeled & chopped Granny Smith apples
  • 1 cup chopped walnuts, plus more for garnish if desired
For the Frosting
  • 1/2 cup light brown sugar, packed
  • 1/4 cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 cup sifted confectioners' sugar
Directions
  1. Preheat oven to 325F. Grease and flour a bundt pan.
  2. To make the cake; combine flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. Place the sugar, brown sugar, and oil in the bowl and beat on medium speed until the mixture becomes fluffy.
  4. Beat in the eggs, one at a time.
  5. Add the vanilla.
  6. Stir in the flour mixture just until combined.
  7. Fold in the apples and nuts, then transfer the batter to the prepared pan. The batter will be quite thick so spread it around evenly with the back of a spoon.
  8. Bake on the middle rack for about 1 hour and 15 minutes, or until a tester comes out clean.
  9. Allow the cake to cool for at least 30 minutes before turning out onto a serving dish.
  10. To make the frosting; place the brown sugar, butter, and milk in a pot and bring to a simmer over medium heat. Remove from heat and stir in the vanilla.
  11. Allow the mixture to cool and then stir in the confectioners' sugar until you reach a consistency that you can spoon over the cake. Add a bit more milk if you want a thinner frosting.
  12. Spoon the frosting over the cake and allow to run down the sides. Sprinkle with chopped nuts.
Tips:
  • I froze half of this cake. Slice it and then wrap it up or keep it in an airtight container. Thaw for 20 minutes before consuming.

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