Bake Off- Naked Lime Style!

What’s  a holiday without ridiculous amounts of food and sharing time with family and friends?  Over the summer, the Naked Lime Web department showed their skills in the kitchen with a cookie and brownie bake off.

Many employees participated (who wouldn’t?!) however, only one came out victorious.  Our selected panel of “professional taste testers” put their fear of potential sugar overdose to the wind and deemed the Chocolate Batter Truffles by Kate C. the winner of this sweet affair.

After a glorious congratulatory email, and a small prize for the winner, all participants rewarded themselves with the chance to taste each others creations.

What a wonderful way to celebrate the birth of our country!

 

Chocolate Batter Truffles

Modified from Cake Batter Truffles by: The Girl Who Ate Everything (http://www.the-girl-who-ate-everything.com/2011/03/cake-batter-truffles.html?m=1)

Ingredients:

For the truffles:

1 ½ cups flour

1 cup chocolate cake mix

½ cup unsalted butter, softened

½ cup white sugar

2 teaspoons vanilla

1/8 teaspoon salt

3-4 Tablespoons milk

 

Truffle Coating:

16 ounces (8 squares) almond bark (or white candy melts)

Chocolate sprinkles

Food Coloring (Gel or Powder-based for mixing with chocolate)

Do not, under any circumstances, use water-based food coloring or milk in the truffle coating.

 

Instructions:

For the truffles:

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. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the freezer for at least 15 minutes to firm up. Don’t worry about chilling the truffles for too long, you will be happier if the truffles are more solid.

For the truffle coating:

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 food coloring 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

To try our winning recipe yourself, please read below, bake, and create!  Let us know what you think!