Cake Batter Muddy Buddies

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So, I know I’ve complained… more than I should have
about this whole stage manager thing.

That’s just because it’s a tiresome job.

Not because I don’t love it.

Because I absolutely, positively, 100% do.

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Or did, I guess I should say.

BECAUSE IT IS OVER.

Sorry for the shouting.

It was actually a cry.

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Because the past eight months of my life have been spent at Delta Center Stage,
and it’s basically become my favorite place in the world,
and I won’t be going back until four months from now.

SOBBING AS I TYPE.

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And if you didn’t get a chance to see Peter Pan this weekend,
you missed out big time.

It was pretty fantastic, thanks to the help of many (MANY) people,
and we had a packed house for each showing.

Yay, Peter Pan!

Anyway, I made this puppy chow (or muddy buddies, if you prefer that term)
as a backstage snack, and the little lost boys especially loved it!
Probably because it’s super sweet, just like them.

This stuff seriously tastes like cake batter, and get this-
no cake mix.

Holla at your girl.

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This rice (or corn) Chex based-snack is gluten-free (win!),
and it uses a mix of vanilla almond bark and butter and almond extracts
to create that undeniably delicious cake batter flavor.

You’ll start with your Chex cereal. About 4-5 cups.

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You’re going to melt 10 ounces of white baking chocolate (vanilla almond bark)
with half a stick of butter and 3 tablespoons of heavy cream.

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And add in your extracts. This was my first time using butter extract. Yum.

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And stir, stir, stir.

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Pour over the Chex cereal, and stir *very* gently.

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Combine powdered sugar and your choice of sprinkles in a Ziploc bag
(mine? Stars! Second star to the right!).

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Add in your coated cereal and shake it (like a polaroid pic-chaaaa).

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Mmmmmm. Gimme that.

This recipe is another recipe from Sally’s Baking Addiction.
Sally (the author of one of my favorite baking blogs) is so sweet,
and she’s probably sick of me using her recipes.
Sorry, Sally! You’re just so talented!

Cake Batter Muddy Buddies
recipe from Sally’s Baking Addiction
makes 4-5 cups
roughly 4-5 cups (Sally calls for 4.5) rice or corn Chex cereal
1/4 cup butter
3 tablespoons heavy cream
10 ounces white baking chocolate or vanilla almond bark
1 teaspoon almond extract
1 teaspoon butter extract
2/3 cup sprinkles of your choice
1 1/2 cups powdered sugar

1. Pour Chex cereal in a bowl.
2. Melt baking chocolate, butter, and heavy cream in a saucepan on low heat. Once melted, stir and remove from heat. Add in extracts and stir.
3. Pour over cereal and stir very, very gently, ensuring the cereal does not break.
4. In a Ziploc bag, combine powdered sugar and sprinkles. Pour in coated ceral, seal the bag, and shake until coated. Enjoy!

This recipe is fast, simple, and absolutely delicious.
Sort of like a rice krispie treat, but, you know, not.
It’s just good, okay? :)

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