red velvet cake truffles.

A few things about my life right now:
I got contacts and am still getting used to them (aka I sometimes still try to adjust my glasses even though they aren’t there…normal).
I graduate in under 100 days.
I miss my cat.
I don’t have a Valentine. (that’s pretty normal.)
I introduced two of my friends to Downton Abbey and we can’t stop watching it.
(SPOILER) I finished Season 3 of Downton Abbey and cried a lot.
I love Downton Abbey. (if you hadn’t guessed that)

So, it’s Valentine’s Day, right? I hate Valentine’s Day. I’ve been single a lot more often than not. Here’s the two stories of my two awkward Valentine’s Day experiences:
1. My senior year of high school my boyfriend planned a huge surprise for me. So we went to this fancy Italian restaurant at around 3 in the afternoon because that was the only time he could get a reservation. The food was delicious and we spent awhile walking around the town where the restaurant was. Then we went to the most romantic movie we could; Paul Blart Mall Cop. What a romantic choice, right? Oh well. Life goes on.
2. Sophomore year of college my boyfriend (different boyfriend) planned this huge surprise for Valentine’s Day weekend and didn’t tell me about it until the day it was planned for. Turns out he got tickets for an Amy Grant and Michael W. Smith concert in Chicago. Talk about the most Christian date ever. It was a really fun evening and way better than Paul Blart Mall Cop so I guess that’s a bonus right?

So there’s that. My life…I just don’t even know sometimes.

Anyway, I made truffles. Red velvet truffles. Because it’s Valentine’s and it’s all about love and who doesn’t love cake? These are a lot like cake batter truffles but altered a little bit. These are very rich and super delicious. They’re really easy to throw together and they make people really happy. They’re also a really good Downton Abbey watching snack.

Make some truffles, give someone a hug, eat some candy, watch Downton Abbey, smile some more.

Happy Valentine’s Day!!

Red Velvet Truffles
adapted from Cake Batter Truffles

makes about 30 truffles

for the truffles:

1 and 1/2 cups flour

1 cup red velvet cake mix

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

1/2 cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

6-7 Tablespoons milk

for the coating:

16 oz almond bark or vanilla flavored melting chocolate

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. 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. 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.

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.