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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 Banana Bread Cookies w/ Walnuts

Banana consumption at my house is unpredictable. One week, I can't replenish them fast enough, and other weeks nobody eats them at all. I can't freeze them all or I'd have a freezer full of bananas. So here's yet another way to use up those brown bananas sitting on your counter.


These cookies actually remind me of muffin tops. You can add chocolate chips or other things in place of the nuts if your heart desires. 

soft banana bread cookies from Jenny's Cookbook

Soft Banana Bread Cookies w/ Walnuts

Makes about 24 cookies


Ingredients

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 3 medium ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • pinch of salt
  • 1/2 cup walnuts, chopped 

Directions

  1. Preheat the oven to 375F and line some baking sheets with parchment. 
  2. Beat together the ingredients from butter through to vanilla until smooth. 
  3. Beat in everything else except the nuts until the lumps are gone. 
  4. Stir in the nuts. 
  5. Drop by the tablespoon onto prepared sheets 2” apart. Bake for 7-9 minutes just until the bottoms start to turn golden. 
  6. Rest on the tray for a few minutes before transferring to wire racks to cool completely. 
  7. Store in an airtight container for a few days. You may refrigerate or freeze these if you wish. 

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