August 5, 2011
I had a lot of fun knitting up these mittens for Project Two of Camp Loopy. Love the yarn (Three Irish Girls Glenhaven Cashmerino Worsted) and love the pattern (All the Water from Through the Loops). I’m already thinking that I’d like to have some red mittens, and then maybe some sunshine yellow mittens as well. Once Camp Loopy knitting is done, I’ll have time to work on the long list of favorites that I’ve compiled this summer! For those of you still working on Project Two, remember you need to have your photos uploaded to the Project Two photo gallery by 8/16 (international campers by 8/23). Don’t worry if you don’t see them approved by the deadline. Sometimes I have a backlog to work through. But each one comes through with a date and time stamp, so I know exactly when you uploaded them.
Believe it or not, I’ve actually had some time to try a few new recipes in the past couple of weeks. (Partly due to the fact that we’ve had people visit us already.) One of the recipes I’ve loved the most are these Cake Ball Truffles. They are …. so awesome. They’re not cake balls, because you don’t bake a cake and crumble it up to make the insides. You just make the batter (no eggs, so it’s safe to eat) and then roll them into balls and dip them. Easy. Yummy. Give them a try if you like the taste of cake batter like I do. The original recipe comes from The Girl Who Ate Everything blog.
Cake Batter Truffles by The Girl Who Ate Everything
1 1/2 cups flour
1 cup yellow cake mix
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 tsp. vanilla
1/8 tsp. salt
4 Tbl. milk
2 Tbl. sprinkles
(Note – I doubled this recipe so that I could use almost the whole box of cake mix. And because one can never have too many truffles.)
Beat together butter and sugar. Add the cake mix, flour, salt and vanilla and mix thoroughly. Add 4 Tbl. milk to make a good dough consistency. (Use more or less, depending on how it’s looking to you. You should be able to make a nice firm ball of dough with it.) Mix in the sprinkles by hand. Roll into 1″ balls and refrigerate for 15 minutes.
Melt the almond bark in the microwave (30 seconds at a time, so that you are careful not to burn it.) When it’s melted, stir in the cake mix. Dip the balls into the coating with a fork, tapping the fork on the side of the bowl to remove excess coating. Place on a cookie sheet and top with sprinkles right away, since the bark will harden quickly. Chill until ready to serve. A doubled recipe makes about 3-4 dozen truffles.
Is it just me, or does anyone else think that sprinkles just make things look happy? That’s why you get two truffle pictures today. I’m promoting happiness. How are you promoting happiness today?