Cake Batter Rice Krispies Treats

Cake Batter Rice Krispies TreatsCake batter anything easily earns my love, but cake batter rice krispies treats?  Well, now we’re talking some serious delicious business.  It’s a whole new world; one filled with yummy treats so cute you almost don’t want to eat them…and lots of sprinkles!Cake Batter Rice Krispies Treats

Sprinkles make everything better.  When I was younger, I would actually buy quins just to eat them by the handful… What can I say, I love sugar!  Don’t know what a quin is?  They’re the flat-ish sprinkles that come in a million different shapes (I even have a container with cows, dinosaurs, and dolphins).  If you’re craving a thorough explanation on types of sprinkles, check out Love From The Oven’s Sprinkle School.  Cake Batter Rice Krispies Treats

It’s true though, sprinkles do make everything better -especially these cake batter rice krispies treats.  All those sprinkles are so pretty, it just makes me happy!  This is the perfect twist on  traditional Rice Krispies Treats.  They were so delicious with a subtle cake batter flavor and were super marshmallow-y.  See how the marshmallow just stretches apart?Cake Batter Rice Krispies Treats

Ooey, Gooey, Deliciousness!  You could make them in a 9×9 inch pan for a thicker, more traditional treat, but I pressed them into a 9×13 inch pan.  They were a little thinner, which made it easier to cut them out into shapes.  I cut them with heart cookie cutters, dipped them in pink candy melts, and decorated them with -you guessed it- more sprinkles!  Completely adorable.  The perfect Valentine’s Day treat!  Not like they lasted until anywhere near V-Day, they were gone after a couple days.Cake Batter Rice Krispies Treats

Craving more cake batter amazingness?  Check out these Funfetti Cake Batter Pancakes or these No-Bake Cake Batter Truffles or Cupcake Pops!

Cake Batter Rice Krispies Treats

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 8

Ingredients

  • 3 tablespoons butter
  • 2 1/2 cups mini marshmallows
  • 1/3 cup yellow cake mix
  • 3 cups crisped rice cereal
  • 3 Tbsp sprinkles + more for decorating

Instructions

  1. In a large saucepan, melt butter over low heat. Add marshmallows and stir continuously until melted. Remove from heat.
  2. Add cake mix and stir until no clumps remain.
  3. Add the cereal and stir to evenly coat. Add sprinkles and keep stirring until distributed throughout.
  4. Use buttered hands or a piece of waxed paper to press the mixture into a 9x9 baking dish. Cut and serve.
  5. OR press them into a 9x13 dish so they're thinner, then use a buttered cookie cutter to cut shapes out. Dip them in melted candy melts and decorate with sprinkles because that's just way cuter!
http://paintchipsandfrosting.com/2013/01/24/cake-batter-rice-krispies-treats/

*This recipe/post originally appeared on my former blog elisebakes.wordpress.com*

Cake Batter Truffle Cupcake Pops

Cupcake Truffle Pops via elisebakesI wasn’t sure exactly what to call these, but I think Cake Batter Truffle Cupcake Pops is descriptive enough, hah.  I whipped up a batch of funfetti cake batter truffles, shaped them into cupcakes and dipped them into candy melts.  Result = Adorable!  And soo delicious!Cupcake Truffle Pops via elisebakesCupcake Truffle Pops via elisebakesCake Batter Truffle Pops:Cupcake Truffle Pops via elisebakes

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 1 cup yellow cake mix, dry
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 3-4 Tbsp milk
  • 2 Tbsp sprinkles (optional, I forgot to use them!)
  • brown and pink colored candy melts
  • cake pop or lollipop sticks
  • sprinkles, red m&ms or other candies for decorating
  1. Beat butter and sugar until combined.
  2. Add flour, cake mix, vanilla, and salt and beat until combined throughout.
  3. Add milk by the tablespoon until you reach a dough consistency (I usually end up using just 3 tbsp).  The dough will be sort of crumbly, but you should still be able to form balls out of it.
  4. Mix in sprinkles and form balls out of the dough.
  5. Chill balls in the refrigerator until cool (or pop in the freezer for ~10 min).
  6. Use a 1.5 inch flower shaped cookie cutter to shape the bottom half into the Cupcake Truffle Pops via elisebakescupcake base.  I put them back in the freezer for a couple minutes, then used a sharp knife to cut off part of the bottom so the base wouldn’t be so long.  The photo to the right is after I cut them.
  7. Melt brown candy melts according to package directions. Dip the bottom half of the cupcake truffles into the chocolate candy melts and insert a cake pop stick into it.  Place back in refrigerator to let the coating harden.
  8. Melt pink candy melts according to package directions.  Dip the top in the pink coating, decorate, and let harden.

Cupcake Truffle Pops via elisebakes

Chocolate Covered Caramels

Homemade Caramels via elisebakesIt’s no secret that I love caramel.  I stumbled across this recipe on pinterest and knew I would be adding these caramels to my list of things to make for Christmas.  I followed the outline exactly.  If you have any hesitation about making caramel (I know I did before my first batch of salted caramel sauce), fret not; they have a video tutorial on the page as well as an extensive tutorial on homemade caramels, again complete with video.  I doubled the recipe and let it set in a 9×9 baking pan – you can never have too much caramel.  I let my sugar/water reach 320 F, but mine had already turned a darker amber color (as opposed to the lighter color on the video); they still tasted great!  Below I have added their recipe (but doubled the ingredients) and added my notes.  It’s easier than it looks and less far tedious than the very long instruction list would suggest!

Chocolate Covered Caramels (from inspiredtaste.net)Homemade Caramels via elisebakes

  • 1 cup butter (2 sticks)
  • 1 cup heavy cream
  • 6 tablespoons water
  • 1/2 cup light corn syrup
  • 2 cups sugar
  • chocolate for dipping, I did both semi-sweet and dark
  • optional: sea salt for sprinkling
  1. Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
  2. Cut each stick of butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 2 1/2 – 3 1/2 minutes until hot and butter has melted. Set aside.
  3. In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
  4. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
  5. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes [closer to 20 for me – maybe I didn’t have the heat high enough], until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan. [Mine was a amber throughout]
  6. The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir [since I doubled it, I added closer to one tenth at a time], using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter. The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
  7. Continue cooking for another 5 to 10 minutes [again, it took me a little longer], until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F. [I let mine go until 245, I like a chewy caramel]
  8. The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Then, let the caramel cool 3 1/2 hours.
  9. Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1-inch squares.
  10. Line a baking sheet with waxed paper.
  11. Use a large knife to chop chocolate into small pieces. Separate about 1/3 cup of the chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 to 45 seconds, stir then repeat until melted (stirring after every 30 to 45-seconds). Once the chocolate has melted, add the 1/3 cup of chocolate and stir until smooth and shiny.
  12. Use two forks to dip each caramel into the melted chocolate then place onto waxed paper. Place a little salt on top of each caramel then allow chocolate to cool and set.
  13. Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.Homemade Caramels via elisebakes

No-Bake Cake Batter Truffles

Cake Batter TrufflesI can’t tell you how many times I am tempted to leave out the eggs in a cookie recipe and just eat the dough.  No, I mean it; I can’t tell you because it would be impossible to count…it happens every time I make cookies.  These little cake batter truffles are perfect to satisfy that dough/batter craving! Cake Batter Truffles

Depending on what size you make them, you can get anywhere from 30-40 truffles.  I’ve used this recipe four or five times now; it’s perfect!  I used them to make Cupcake-shaped cake pops!Cake Batter Truffles

No-Bake Cake Batter Truffles (from Chef-in-Training)

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups flour
  • 1 cup yellow cake mix, dry
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 3-4 Tbsp milk
  • 2 Tbsp sprinkles
  • 16 oz white candy melts or vanilla chips
  1. Beat butter and sugar until combined.
  2. Add flour, cake mix, vanilla, and salt and beat until combined throughout.
  3. Add milk by the tablespoon until you reach a dough consistency (I usually end up using just 3 tbsp).  The dough will be sort of crumbly, but you should still be able to form balls out of it.
  4. Mix in sprinkles and form balls out of the dough.
  5. Chill balls in the freezer for 15 minutes or so.
  6. Melt candy melts according to package directions and using two forks, dip the balls in the melts.  Let harden before moving.Cake Batter Truffles

English Toffee

English Toffee via elisebakesNothing says Christmas like homemade toffee.  Okay, maybe there are a few things that say Christmas better than toffee BUT it’s still delicious!  We’ll let that logic be – gimme a break, it’s the day after Christmas :)  I have been baking and cooking up a storm this past week and am pretty exhausted!

I have to be honest: I screwed this recipe up when I was making it.  I hesitated before cranking the heat up to medium-high, but I did it anyway and overcooked my butter-sugar mixture.  I kept on trucking.  It separated into two layers, so I just poured off the liquid ‘butter’ layer and added the vanilla to the bottom.  It foamed, I poured off the liquid again, mixed up the caramel like layer and spread it out and did everything else as listed.  And hey, it turned out great!  Tasted like toffee, looked like toffee, crunched like toffee – I’d say it’s still toffee.

What you should do is listed below:

English Toffee via elisebakesEnglish Toffee (from in-la-la-land.com)

  • 1/2 cup sugarEnglish Toffee via elisebakes
  • 1/2 cup brown sugar
  • 1 cup butter
  • Dash salt
  • 1/2  tsp vanilla
  • 1/2  cup chocolate chips
  • 1/3  cup finely chopped nuts
  1. Cover a baking dish with foil.
  2. Melt butter and sugar over low heat a couple (4-5) drops of water.  When combined, turn heat up to medium (/medium-high), stirring constantly. It will foam rapidly while the water boils out.  Continue to stir as the mixture collapses and thickens – don’t stop until you reach a dark caramel color.
  3. Remove from heat and add vanilla; the mixture will foam again then collapse.
  4. Pour over foil and sprinkle with chocolate chips.
  5. When the chocolate chips have melted enough, spread them evenly across the toffee and sprinkle with nuts.

Peppermint Marshmallows and Chocolate Covered Candy Canes

    Homemade Peppermint MarshmallowsThese peppermint marshmallows and chocolate covered candy canes make perfect Christmas gifts with a jar of hot chocolate mix! Chocolate-Dipped Candy CanesHomemade Peppermint Marshmallows

I was a little hesitant about making homemade marshmallows, but it was actually very easy – a little time consuming, but easy!  It got a little messy because I used a hand mixer as opposed to a stand mixer, but my mixer came clean with some warm water and soap.  Definitely something I will do again!Homemade Peppermint Marshmallows

Peppermint Marshmallows (from Betty Crocker)

  • Butter for greasing
  • 1/3 cup powdered sugar
  • 2 1/2 Tbsp unflavored gelatin
  • ½ cup cold water
  • 1 ½ cups granulated sugar
  • 1 cup corn syrup
  • ¼ tsp salt
  • ½ cup water
  • 1 tsp pure peppermint extract
  • 8 to 10 drops red food colorHomemade Peppermint Marshmallows
  1. Generously grease bottom and sides of 11×7-inch (2-quart) glass baking ish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
  2. In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling [it was taking a long time for it to get to boiling, so I turned the heat up to medium, stirring constantly – when it started boiling, I turned it back down]; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. [It took longer than 30 minutes on low, and I stopped mine at 235°F or so and it worked fine.  I was concerned because mine had taken on a slightly yellow color, but once I started beating it, it was completely white.]
  3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
  4. Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into squares of desired size (1 inch by 1 inch works well). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.Chocolate-Dipped Candy Canes

Chocolate-Dipped Candy CanesShaped Candy Canes dipped in Chocolate

  1. Preheat oven to 250°F.  Cover a baking pan with parchment paper.  Lay out candy canes on parchment paper leaving 1/2 – 1 inch between each.  It is easier to work with a couple at a time.
  2. Heat for 5-10 minutes and remove pan from oven.  Keep an eye on them; if you overheat, they will melt and flatten!
  3. Pick up a candy cane and gently pull to shape it with your hands.  If you don’t pick it up, it may stick to the parchment paper and stretch the swirls/stripes on the back side.  If it becomes to hard to shape, just place it back in the oven for a couple minutes.  I found it helpful to heat for a smaller amount of time, shape a little, heat again and continue to shape.
  4. Allow to cool completely before handling.
  5. Dip in melted chocolate if you’d like to.

 

Nutella Oreo Truffle Pops

Nutella Oreo Truffle PopsI’d really like to call these White Chocolate Nutella Oreo Truffle Pops, but that seems like too much of a mouthful.  Names aside, these were amazing!  I was surprised at the texture; I wasn’t sure what to expect from the oreo crumbs.  They were different than cake pops obviously, but in such a good way.  They had a bit of a crunch to them and the white chocolate, Oreo, and Nutella flavors all complimented each other in the most wonderful way!  I even got a “this is the best thing I’ve ever eaten;” that’s my favorite kind of compliment!  What could possibly be better than that?  Oh yeah, my husband liked them!!  He doesn’t usually enjoy sweets…in fact, he rarely eats them (usually I’m shoving a forkful at him saying “come on, just try it.”  Cakes, cupcakes, cookies, cheesecakes, or pies; he will most likely turn up his nose.  And with how much I love to bake, we end up having very happy neighbors and coworkers!

Nutella Oreo Truffle PopsNutella Oreo Truffle Pops

 

 

Nutella Oreo Truffle Pops

This is what your crumb mixture should look like when it’s ready to be rolled into balls

Nutella Oreo Truffle Pops

Yield: 15 pops / Prep Time: 10-15 minutes / Chill time: 15 minutes

  • 31 Oreos (you could use the whole package and make more)
  • 5-7 Tbsp Nutella
  • 1 package white chocolate chips or white candy melts
  • 15 cake pop or lollipop sticks
  1. Crush the Oreos in food processer, blender, or a magic bullet (that’s what I used).
  2. In a medium bowl, add 4 Tbsp Nutella and mix with a wooden spoon.  You can use your hands if that is easier for you.  Add additional Nutella until the consistency is such that you can form balls with the crumb mixture but it is not too wet.  I used about 6 1/2 Tbsp for regular Oreos, so you’ll need less for double stuffed  and more for low fat.  See a picture of what mine looked to the right.
  3. Form balls with the mixture; I made 15 balls but again, depending on how big you make them, it could be more or less.
  4. Freeze the balls for 10-15 minutes in the freezer or chill in the fridge for about half an hour.
  5. Meanwhile, melt a handful of white chocolate chips in the microwave.   When the balls are chilled, dip the sticks into the white chocolate and insert about halfway into the ball.  Let it set (you can stick it back in the freezer for a couple minutes).
  6. Melt the remaining white chocolate.  If you are using chocolate chips and you think they are a little too thick, add a teaspoon or two of vegetable oil.
  7. Dip the pops, decorate, let them set, and enjoy!Nutella Oreo Truffle Pops

Peanut Butter Chocolate Layered Dessert

I’ve said it before and I’ll say it again: no two things go together better than peanut butter and chocolate. This recipe is so easy and took less than half-hour to put together. It was light and fluffy, and the flavors worked wonderfully with each other. My coworkers loved it; I even got a “This is the best thing I have ever had.” Woo! I started with a recipe from Taste of Home, but by the time I was finished, I had changed it quite a bit.

Peanut Butter Chocolate Layered Dessert (adapted from Taste of Home)

  • 25 Oreos, divided 20 + 5
  • 2 1/2 tablespoons butter, melted
  • 12 oz cream cheese (1 1/2 package), softened
  • 1 cup peanut butter
  • 1/2 tsp vanilla
  • 1 cup mini semi-sweet chocolate chips
  • 2 1/2 cups confectioners’ sugar, divided
  • 2 8 oz containers frozen whipped topping, thawed
  • 20 miniature peanut butter cups, chopped
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  1. Crush 20 cookies and toss with butter. Press into an ungreased 13×9; set aside.
  2. In a large bowl, beat the cream cheese, peanut butter, vanilla and 2 cup confectioners’ sugar until smooth.
  3. Fold in mini chocolate chips. Spread over crust.
  4. Sprinkle with peanut butter cups.
  5. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes. Let stand for a couple minutes until soft-set.
  6. Fold in 1 container of whipped topping.
  7. Spread over peanut butter cups.
  8. Spread remaining container of whipped topping over the top.
  9. Crush remaining cookies; sprinkle over the top.
  10. Cover and chill for at least 3 hours.