Batter Truffles

I need help.

I've been actively trying to ignore the cake batter craze for as long as I could stand it, but it's just not happening anymore.  I indulged in a small (or medium to large) bowl of cake batter ice cream last night.  I don't usually keep it in the house because, well... i know me.

And if you recall, a couple weeks ago, I was perusing through some other blogs and came across this cake batter-laden blog entry by Pizzazzerie.  I was floored.  The creativity of some folks is just overwhelming.  It makes me want to eat cake batter desserts all week long.

And so I shall.

If you're not a fan of cake batter flavors, then I think we should see other people.  At least for a few days. Then come back to me.  Please.

If you do like cake batter, stick around for a while.  I'm going to spend the week on a mission, hunting down new and creative ideas.

First, it was pancakes.  Now, I'm onto truffles.  My dearest frenemy.

I love truffles.  Like, love love.

But with my poor teeth, terrorized for years by sugar, soda and whitening strips (never again.. ouch!), cannot handle more than one truffle at a time.  Luckily, neither can the waistband of my jeans.  So, I guess limiting my truffle intake is not such a bad thing after all.

I got this recipe idea from The Girl Who Ate Everything because A) Pizzazzerie told me to, and B) out of all the recipes I looked at for inspiration, this was the only one that did not ask me to bake a whole cake, then mash it like a 2-year-old with my bare hands, then roll into a ball.

In my opinion, it defeats the point of the "cake batter" flavor when bake it.  Then it's just "cake" flavored.

Anyway, here it is... batter truffles.




Batter Truffles
(inspired by The Girl Who Ate Everything)

1 cup flour
1 cup boxed mix
1/2 cup sugar
1/4 cup butter
1/2 tsp vanilla
1/2 tsp salt
1-3 tbsp water

Combine everything but the water in a large bowl.  If the dough mixture is too dry, add a tbsp of water and mix.  Add water in tablespoons until you get the desired consistency.

Roll the dough into 1" balls and place onto a cookie sheet.  Chill in the refrigerator for 30 minutes.

Once they have chilled, roll them in a bowl of melted chocolate and top with sprinkles.

I recommend milk chocolate for the brownie batter, white chocolate for the red velvet, and almond bark for the cake batter.  You'll need about 8 squares of each (16 oz.) to coat all of the truffles.




Listening to:  Nirvana - Smells Like Teen Spirit