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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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Soft Oatmeal Raisin Cookies

These oatmeal raisin cookies are chewy, cake-y and perfect for dunking in your coffee or tea. You can use chocolate chips in place of the raisins - this was actually a recipe for chocolate chip oatmeal cookies, originally.







Soft Oatmeal Raisin Cookies
Adapted from Allrecipes.com
Makes 40 cookies

Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 teaspoons vanilla 
  • 2 large eggs
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup chopped walnuts
  • 1 cup raisins
Directions
  1. Preheat the oven to 325F and line some baking sheets with parchment.
  2. Beat butter, sugars and vanilla on medium speed until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Add flour, baking soda, cinnamon and salt to the bowl. Mix on low just until combined. 
  5. Stir in the oats, nuts and raisins by hand.
  6. Use a small cookie scoop or tablespoon to drop batter onto the prepared pans about 2" apart.
  7. Bake for 10-12 minutes until the edges start to turn golden.
  8. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.
  9. Store in an airtight container for several days, or freeze for several weeks. 
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