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Blogger Cookie Exchange Week

‘Tis the season…to start to plan what yummy goodies you are handing out for the holidays! One of my FAVORITE parts about Christmas are the cookie exchanges that take place! I love to see all the yummy homemade recipes people create and I also love to sample them! Cookies are a good way to make …
  • Cedric Hurts

    omg... I think these "No Bake Cake Batter Truffles" are the "birthday cake pops" at Starbucks! (Can't wait to find out!)

  • Anna May

    cake batter truffles: These aren't cake balls, these aren't cake pops. These are cake batter dough balls dipped in cake batter almond bark and topped with sprinkles.  Cake Batter Truffles by The Girl Who Ate Everything  1 ½ cups flour 1 cup yellow cake mix ½ cup unsalted butter, softened ½ cup white sugar 1 teaspoon vanilla 1/8 teaspoon salt 3-4 Tablespoons milk 2 Tablespoons sprinkles Truffle Coating: 16 ounces (8 squares) almond bark (or white candy melts) 4 Tablespoons yellow cake mix sprinkles  Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.  While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles

  • Andrea Larae

    No-Bake Cake Batter Truffles aka Birthday Cake Truffles. AMAZING

  • Katie Dobson

    No Bake Cake Balls CAKE BATTER TRUFFLES Recipe from: The Girl Who Ate Everything * ½ cup unsalted butter, softened * ½ cup white sugar * 1 ½ cups flour * 1 cup yellow cake mix * 1 teaspoon vanilla * 1/8 teaspoon salt * 3-4 Tablespoons milk * 2 Tablespoons sprinkles Truffle Coating: * 16 ounces (8 squares) almond bark (or white candy melts) * 4 Tablespoons yellow cake mix * sprinkles  Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.  While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself} Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

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Cake Batter Truffles | The Girl Who Ate Everything