joyeux cuisine

a blog about good food, family, friends, and life.

cake batter truffles.

Sometimes I make up conversations with people in my head. These usually involve me yelling at them or telling them how I really actually feel about them as a person or about what they’re doing. Or how I think that person should feel about something. Do you ever have moments like that? Probably not, huh? Sometimes those imaginary arguments discussions get pretty heated. This might be bad. But sometimes I just have to think about what I want to say so badly just so I don’t say it out loud accidentally. Sometimes that happens. That’s bad news. It usually gets me in trouble…so instead of talking, I’ll bake.

I found you another cake batter recipe! This one is crazy. So rich, so good. (sorry..) Cake batter truffles. Amazing. I found these on The Girl Who Eats Everything and it is awesome. And pretty easy to whip up too. Bonus!


This recipe doesn’t use a whole cake mix so you’ll have some leftover. It’s okay, just make some fudge. Or more truffles. Either way we’ll get along.


You know what cake pops are? The cake and frosting all mixed together? Yeah, these aren’t those. Those are dang good though. These are actual truffles coated in cake batter almond bark. My friend said they tasted like zebra cakes. Shoot man, I’ll take it. They’re super good.


Make some truffles, jam out with your roommates, wish one of your best friends happy birthday, and practice the Strauss oboe concerto for an hour. Then eat more truffles.

P.S. Don’t feel bad if you are bad at dipping things in chocolate. I’m terrible. If they’re delicious, no one will notice. Promise.

Cake Batter Truffles
recipe from The Girl Who Ate Everything

makes about 30 truffles

for the truffles:

1 and 1/2 cups flour

1 cup yellow cake mix

1/2 cup (1 stick) unsalted butter, softened

1/2 cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

3-5 Tablespoons milk

2 Tablespoons sprinkles

for the coating:

16 oz almond bark or vanilla flavored melting chocolate

4 Tablespoons yellow cake mix

sprinkles for topping

To make the truffles: Line a cookie sheet with wax paper and set aside. In a large bowl beat the butter and sugar together with an electric mixer until smooth (about 2 minutes). Add in the vanilla, salt, flour, and cake mix. Mix together with a spatula or the electric mixer on low. This will look really not mixed. Add in the milk a couple tablespoons at a time and continue to mix until everything gets incorporated. The mixture should be dense and stick together really well. If you add to much milk it gets sticky, so be careful. When your desired consistency is reached mix in the sprinkles by hand. Roll the truffles into 1 inch to 1 and 1/2 inch balls and place on the prepared cookie sheet. Continue doing this until all the dough is used. Chill in the fridge for 15-20 minutes or until firm. When firm dip in the topping.
To make the topping: melt the almond bark according to the directions. Usually 30 seconds in the microwave (in a microwave safe bowl!) at a time, stirring in between each time interval. When the chocolate is completely melted quickly mix in the cake mix. Dip each truffle in the chocolate with a fork and tap on the side of the bowl to remove the excess. Place the truffle back on the cookie sheet and top with sprinkles before the chocolate hardens. Repeat for all the truffles.

Store these in the fridge on the cookie sheet until they’re all set and then store in an airtight container or plastic sandwich bag for 2-3 days.


vegan chocolate cupcakes.

This post should also be called the “I’m sorry we skipped orchestra 2 weeks before the concert to go see the CSO in Millennium Park” Cupcakes. That seemed a little to much though.

I’ve been looking for a dairy and egg free cupcake recipe all summer and haven’t been able to find one that doesn’t use really weird ingredients. I finally found one and it is amazing!! Seriously. So stinking good. Thanks to Google, Pinterest, and a lot of time I found this recipe on Oh She Glows! and let me tell you. It’s the best. It doesn’t even taste like the dairy and egg are missing. I made these a couple weeks ago for the orchestra bake-off we had (and I totally won).

This chocolate cake is amazing. It’s really rich and moist which is the best kind of chocolate cake. It’s a pretty foolproof mix. Just dump and combine. Love it. I made 2 batches of these in about an hour. It’s super simple and super delicious. Two of my favorite things.

These bake up really nicely. Make sure you let them cool and then you get to top them with an amazingly delicious, fluffy almond “butter cream” frosting. Seriously guys, it’s amazing. And it gives such a great flavor to the chocolate. There’s a nice balance between them. (And if you just want to eat the frosting with a spoon I will not judge you…I might have had some for breakfast this morning. Normal.)

Look at how amazing those look. I will warn you, because these are dairy and egg free you need to get a few special ingredients; non-dairy milk (I used Vanilla Almond Milk) and dairy and lactose free butter (I got a tub of spreadable and it worked out). But you can also make these with normal dairy milk and butter and I’m sure it will be just as delicious.

Make some cupcakes, give them all away, download the new Mumford and Sons album, enjoy your day.

Vegan Chocolate Cupcakes

from Oh She Glows!

makes 12 cupcakes

1 cup non-dairy milk

1 cup sugar

1/3 cup canola oil

1 Tablespoon apple cider vinegar

1 Tablespoon vanilla extract

1/2 teaspoon almond extract

1 and 1/2 cups flour

1/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoons salt

Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside. In a medium sized bowl beat milk, sugar, oil, vinegar, and extracts until well mixed. Sift in the flour, cocoa powder, baking soda, and salt and mix until combined, about 2-3 minutes. Spoon into the cupcake liners filling about 2/3 of the way full. Bake for 20-23 minutes until the tops of the cupcakes bounce back if you touch them. Cool in the pan for 3-5 minutes and then remove and cool completely on a wire rack. When cool frost the cupcakes.

Almond “Butter Cream” Frosting

1/2 cup dairy and lactose free butter, softened (I used Earth Balance spreadable, but if you can find sticks I’d recommend that)

1 teaspoon almond extract

2 Tablespoons non-dairy milk

3 cups powdered sugar

In a bowl with an electric mixer beat the butter until creamy. Add in the almond extract and non-dairy milk and mix until combined. Add the powdered sugar 1 cup at a time and mix well in between additions, scraping down the sides of the bowl as necessary. When all the powdered sugar has been added mix for about 3-4 minutes to make sure that everything is well combined. Pipe onto cooled cupcakes. Eat extra with a spoon…I mean, if you want.

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cake batter blondies.

You know how when moms visit their daughters at college they bring stuff like money or furniture? My mom is cooler than that. She brings me cake mixes. And not just any cake mix, she brings me funfetti cake mix. It’s pretty awesome. However, now I have 4 cake mixes in my pantry and no desire to make 96 cupcakes. So I’m going to share some recipes I’ve found that use cake mix that aren’t actually cake (remember birthday cake fudge?)! Some from Pinterest, some from other food blogs. (I’ll just apologize in advance for some of these…please forgive me for their richness)

We’re going to start with cake batter blondies. Cake batter and white chocolate. You can’t go wrong. You all know how I feel about funfetti. It is the king of cake mixes.

Another awesome thing about this recipe is that it is a one-bowl-wonder. All you need is large bowl, a wooden spoon, and an 8×8 pan. Simple and delicious. Those are two of my favorite words.

This is the conversation you and I are going to have when you cut into these:
“Joy, there is no way these are done baking. Obviously you are a crazy person.”
“You are correct about my craziness. However, the slightly undercooked middle is the best part. Trust me.”
You take a bite…”Oh my. I should have trusted you. These ARE amazing!”
“I’m so glad we’re on the same page. Please eat seven more. There’s no judgement here.”
The end.

Make some blondies, spend some quality with your best friend, stop worrying about recital dresses, and eat some blondies.

Cake Batter Blondies

recipe from girl meets life

makes one 8×8 pan

1 box of Funfetti cake mix

1/4 cup canola oil

1 egg

1/3 cup of milk

1/2 cup white chocolate chips

Preheat the oven to 350 degrees and spray an 8×8 pan with nonstick spray. Set aside. In a large bowl combine the cake mix, oil, and egg with a wooden spoon. Slowly add the milk and stir until everything is mixed. The batter will be really thick and dense. Add the white chocolate chips and mix well. Dump into the prepared pan and spread to the edges. Bake for 20-25 minutes or until the edges start to turn golden brown. Let set for 15-20 minutes so the middle can firm up a little bit. Cut and serve warm or at room temperature.

These blondies will last for 3-4 days stored in an airtight container. Or just share them will all your friends and you won’t have to worry about it.

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peanut butter chunk ice cream.

There’s one person in everyone’s life that is there to challenge you and test your patience. I’m struggling with that person right now. You know what I decided to do? Rise above it. I refuse to play the games and fall into the same attitude as them. Rise above the lies that person is spreading about me and continue being myself. I won’t let you win. Alright…rant over. Sorry for that. Just needed to get it off my chest…it’s been a long day.

Let’s talk about ice cream. I just got an ice cream maker last week. I’ve been wanting one for a long time but those puppies are expensive. Holding out paid off though because I got a Cuisnart one for $15 (thank you Kohl’s cash!). That is how a college student shops.

I decided my first homemade ice cream would be the peanut butter cup recipe that came with the ice cream maker. All things that I love; peanut butter, chocolate, ice cream. Excellent. Maybe because it’s my first batch of ice cream or maybe it’s because it’s homemade but it didn’t quite turn out like I wanted it to. I do believe it’s a good recipe, maybe I just need more practice.

(Tomorrow I’m making dairy and egg free cupcakes. I’ve got a bake-off to win.)
(Also, here’s a picture of my cat. Because I can.)

Make some ice cream. Let the haters hate. Be yourself.

Peanut Butter Chuck Ice Cream

from the Cuisnart recipe book

makes about 6 cups

1 cup peanut butter (not natural)

2/3 cup granulated sugar

1 cup whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1 cup chopped peanut butter cups (I got a bag of minis and cut them in half)

In a medium mixing bowl cream peanut butter and sugar together with an electric mixer until smooth. Add the milk and mix on low. Stir in the heavy cream and vanilla. Chill in the fridge for at least 2 hours. After the chill time plug in your ice cream maker and according to the directions for your ice cream maker** pour the mixture into the bowl and churn until the soft consistency is reached. My recipe said it would take 20-30 minutes, but it only took about 15. Five minutes before the ice cream is done add the chopped peanut butter cups and let them mix thoroughly. If you want a firmer ice cream place in an air tight container and freeze longer.

**My ice cream maker is one where the bowl where the ice cream goes is a double layered bowl that you freeze for about 18 hours before use. That means you don’t need rock salt or whatever else you need for some other things. So follow the directions that you know about your ice cream maker. :)

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taco salad. aka: not a cafeteria lunch.

Recently my Saturdays have been full of early mornings and nonstop hours of band and socialization. This usually leads to be being burnt out on people and activities. This leads to the unhealthy habit of eating really poorly the next day. Or even that day. If I don’t have good food in my apartment, I’ll probably just eat pop tarts for dinner…like yesterday…also, I don’t know if you know this but cafeteria food is gross. And not always really good for you. I tend to avoid it. All the time.

To remedy the situation of not having food here I decided to be like my friend Bethany. She is really good about making food and having it ready for anything. She’ll be safe when the zombie apocalypse happens. I started today by making a bunch of taco meat to keep in the fridge/freezer for awhile. Then I made a salad. I don’t even like salad that much. It seemed like the right thing to do.

Here’s some possibilites of things to put in and on your taco salad:
Lettuce (that’s a given)
Taco meat (also a given. I just buy the little packets and make that with ground beef. someday I’ll learn to make my own)
Tortilla chips
Sour cream
Tomatoes (let’s be real..if you add salsa are tomatoes just overkill?)
More lettuce
Cheese (I really like cheese)

Make this your own. Do what you like. Be yourself. Remember to be nice to people.

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cinnamon swirl bread.

I’ve told you this before but it never hurts to state it again. Baking is my stress reliever. So far into the school year I’m not super stressed. That comes next week when I have 17 projects due at the same time and my oboe teacher wants me to practice for 3 hours a day. Some days I find myself awake at midnight with cinnamon bread in the oven washing a t-shirt in the bathroom sink because I need to wear it for a parade in the morning and I ‘forgot’ to do laundry. Welcome to my life.

This bread reminds me of my childhood and mornings before school. I used to love cinnamon toast (aka toast with butter and cinnamon sugar on top of it). I would eat it almost every morning. It’s just one of those things you have to love. When school wasn’t hard and there wasn’t so much drama in your life.

This bread is definitely not drama. It is delicious. The center is a little bit gooey and the cinnamon is spread through the entire slice loaf so no matter how thick or thin you cut your slices you will always get some. The difference in texture from the walnuts is a nice surprise. The original recipe calls for pecans, but alas, I am out. Walnuts are just as spectacular though. Feel free to skip the nuts if you’re allergic or just don’t want any. Totally up to you.

I encourage you to make some bread, make a new friend, and stop freaking out about jazz theory.

Cinnamon Swirl Bread

from bake or break recipes

makes 1 9×5 loaf

1/3 cup sugar

1/2 cup finely chopped walnuts (or pecans), toasted

2 teaspoons cinnamon

1 cup sugar

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/3 cup canola oil

Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a small bowl combine the 1/3 cup of sugar, the cinnamon, and nuts. Set aside. In a large bowl combine the 1 cup of sugar, the flour, baking powder, and salt. In a medium sized bowl whisk the egg, milk, and oil together until well combined. Make a well in the middle of the flour mixture and add the wet ingredients. Stir together until just combined. Pour half the batter into the loaf pan and sprinkle half the cinnamon sugar mixture on top. Cover with the remaining batter and top that with the rest of the cinnamon sugar mixture. With a spatula swirl the two together being careful to mix them well, but not completely. Bake for 30-40 minutes or until a knife inserted into the center comes out mostly clean. Cool in the pan for about 10 minutes and then remove from the pan to cool completely on a wire rack. Serve warm or at room temperature.

This bread will last well wrapped at room temperature for 3-4 days.

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