Cake Mix Truffles

These little truffles taste just like funfetti cake dipped in white chocolate! Could it get any better than that! As soon as I saw this recipe on The Girl Who Ate Everything, I knew I had to make them immediately. No time for messing around. Reminded me of the sugar cookie truffles I made a few months ago. The people who come up with these concoctions are geniuses! Maybe some day (far in the future) I will be able to dream up a fun and creative recipe rather than follow a recipe word for word like I do now.

They even have the signature sprinkles like funfetti!

1/2 cup softened butter
1/2 cup granulated sugar
1 cup yellow cake mix
1 1/2 cups all-purpose flour
1 teaspoon vanilla
3-4 tablespoons milk
3 tablespoons sprinkles

truffle coating:
16 ounces almond bark
1 tablespoon shortening
4 tablespoons yellow cake mix
sprinkles, for decorating

Using an electric mixer, beat butter and sugar until combined. Add cake mix, flour, and vanilla until mixed thoroughly. Stir in 3 tablespoons of milk, or more if needed, to make a dough consistency. Mix in sprinkles. Shape dough into one inch balls and place on wax paper lined cookie sheet. Chill the balls in the refrigerator for about 15 minutes.

While the dough balls are chilling, melt the almond bark and shortening in a microwave safe bowl at 30 second intervals until completely melted. Immediate mix in cake mix and stir until smooth. Using a fork, dip the dough balls in the almond bark. Shake off the excess almond bark by tapping the bottom of the fork on the side of the bowl. Place the truffles back on the wax paper lined cookie sheet and top with sprinkles. Dip remaining dough balls. Allow to sit at room temperature for about an hour until almond bark has hardened. Store in the refrigerator until ready to serve.

Sugar Cookie Truffles

Truffles for dinner?!? Yes please! I don't see a problem with it! Wasn't my intentions, but it just might have happened. I was home alone and I just couldn't stop popping the one-bite wonders into my mouth! And soon enough there was no need to worry about what I was going to dream up for dinner! I was stuffed! Oops :)

I forgot to take a picture of the inside of the first couple that I ate, so I guess I just had to have another one! Clearly I ate this one just for you guys! Took one for the team!

Adding a small amount of shortening to the almond bark does wonders! It thins out the almond bark just enough to aid in creating a nice smooth outer shell! Sure glad I finally figured this one out!!


Sugar Cookie Truffles

1 16 ounce package of refrigerated sugar cookie dough
3 ounces cream cheese
8 ounces almond bark
1 tablespoon shortening
sprinkles for garnish


Bake the cookies according to package directions. Cool cookies completely on wire rack.

Crumble the cookies in a food processor until the cookies are a fine crumb. Add the cream cheese and process until the mixture starts to hold together.

Roll mixture into 1" balls and place on a wax paper lined baking sheet. Chill in the refrigerator for 30 to 60 minutes.

Melt the almond bark and shortening on medium power in 30 second intervals until smooth, stirring after each interval.

Dip each ball into the almond bark with a fork, tapping off any excess. Return to the baking sheet and sprinkle with sprinkles while almond bark is still wet.

Let set and enjoy! Store in the refrigerator if you don't plan on eating immediately!

Source: Cookies and Cups

Enjoy the sweet escape!
-Jess

Oreo Truffles

I could quite possibly sit down with this little bowl of oreo truffles and pop one after another into my mouth until I'm left holding just the empty bowl. Clearly I've already gotten a start by eating half of one! Mentally told myself that I had to eat one just to show all of you the inside

The best part about these is that it only takes three ingredients! One package of oreos, eight ounces cream cheese, and Baker's white chocolate candy coating (probably will need two boxes). Definitely won't break the pocketbook.

Crush the oreos using a food processor or a blender. Way easier than using a rolling pin or hammer. Mix in the cream cheese until well blended. Form into one inch balls and place on a wax-paper lined baking sheet. Place in the freezer for about an hour or until firm.

Now the tricky part, dipping them in the candy coating and trying to get the nice smooth finish! After trying several different kitchen utensils and gadgets, I found a fork to be the best tool. Drop the oreo ball into the white chocolate and cover completely. Fish out the oreo ball with the fork and tap off any excess chocolate. Very carefully slide the truffle off of the fork onto a wax-paper lined baking sheet. Place in the refrigerator for about 15-20 minutes to harden.

It could fun to dress them up a little with a drizzle of chocolate over the top or a sprinkle of crushed oreos. Might have to try this next time!

Cookie Dough Truffles

I was introduced to these marvelous little treats last year at the first annual cookie exchange! They literally stopped me in my tracks when I took my first bite of them. A year later I still remember my mom's facial expression when I gave her one of them to try. Her eyes got super big and with her mouth still full of truffle she mumbled "We NEED to make these next year for Christmas."

Well this past Saturday when we got our first snowfall and I was trapped inside, what better thing was there to do than spend the day in the kitchen baking! The first thing on the list to make were the ubberly delicious cookie dough truffles!




Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups flour
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips (I used about 1/2 cup)
1 1/2 pounds semi-sweet chocolate candy coating (I think Baker's Chocolate works the best)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add flour, milk, and vanilla and mix until well combined. Stir in the mini chocolate chips.

Shape into one inch balls and place on wax-paper lined baking sheets. Loosely cover and refrigerate for one to two hours or until firm.

In a microwave-safe bowl, melt chocolate candy coating until smooth. Dip balls in coating and place on wax-paper lined baking sheets. Refrigerate about 15 minutes or until firm.

Store in the refrigerator. Makes about 5 1/2 dozen delicious truffles!


Now to just wait and see how many of these are actually left by the time Christmas rolls around! I am storing them in the downstairs refrigerator in hopes that I will forget they are down there, obviously I haven't forgotten yet! :)

Enjoy the Sweet Escape!
-Jess

Peanut Butter Truffle

It was time to try something other than cupcakes! Found this recipe for peanut butter truffles on the Taste of Home website. The recipe called for crushed granola to give it a little crunch, but I didn't have any around the house so I substituted crushed graham crackers. Loved the taste of the graham crackers but I think next time I will add a little less because they were a tad bit dry. I dipped them in Baker's chocolate which worked very well. The consistency is a little runnier so it gave them a nice shiny look!