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    Cake Batter Rice Krispie Treats

    I was looking around online for a simple, new dessert to make for my students this year as a way to tell them “Great job!”.  My oreo balls are a hit, but I wanted to do something different. Thankfully, after a few days of searching, I found the perfect solution.

    Rice Krispie Treats with some an added surprise…. cake batter.

    I found the inspiration from Sally’s Baking Addiction and Gimme Some Oven.


    • 3 tablespoons of butter
    • 10 oz. package of small marshmallows
    • 1/3 cup of dry Funfetti cake mix
    • 6 cups of Rice Krispie cereal
    • Rainbow sprinkles


    Here’s what you do:

    Melt the butter on low heat in a large saucepan.   When it has melted, add the marshmallows. Stir occasionally to get the process going.


    As you stir, sprinkle in the cake mix, one spoonful at a time.


    Now, it’s time to add the cereal, one cup at a time.  Continue to stir, so that the marshmallows can bind the cereal.


    Once all of the cereal you’re using has been added, dump half of the sprinkles in the pot, and stir.


    Turn off heat, and spread the mix into a baking pan. Depending how thick you want your treats, you can vary the size of the pan.  (I used wax paper, to eliminate mess.)


    Add the remaining sprinkles on top.  Let it set for about 30 minutes.  Cut to the size you desire.


    Ta-da! We’re done.


    I was able to make 24 squares, but I cut on the smaller side (50+ students). My first time, prep and cook time was about 45 minutes.  I was able to make two batches (back-to-back) in 2 hours. That’s great for me, because I’m usually on the go when I make desserts, so time is of the essence!

    The kids enjoyed them (woohoo!). I think I’ll be repeating this recipe for our church’s bake sale in a few weeks.  Hope everyone will like it!



    Let’s Do Lunch!

    No shocker to anyone…I enjoy going out to eat with friends.  I think the combination of food and friends is the best.  But sometimes, I’m okay with taking a trip somewhere by my lonesome. But the main factor stays the same – delicious food that does not break my wallet!

    I had some free time to visit two places for lunch last week.  Let me tell ya what happened! 🙂

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    Friday Morning Breakfast.

    It’s finally warming up in the DC area. (Cue happy dance!) We had two straight days of 80 degrees.  But thankfully, now we’re back to the high 50s-low 60s – perfect for springtime.  Better weather means more time to meet up with friends over food, drinks, or whatever! I’m always happy about that.

    Yesterday, before I went to teach, we went to La Madeleine at Downtown Crown. It wasn’t too busy when we arrived, which is always nice. The layout of the café is quaint and cozy – so much fun for me.

    We found a spot near the window, drank our coffee, and eat some yummy food.


    I ordered a simple dish of two eggs and a croissant. Doesn’t it look good? I also had a little bit of my friend’s potato galette.

    There’s nothing like having a free morning to see friends. It’s a luxury since a lot of my friends and I are busy bees. A quick chat over the phone or social media doesn’t always cut it. Face-to-face is still the way to go!


    Here’s my cappuccino. I adored this blue mug.

    Here’s to more breakfasts and brunches! 🙂



    Making Oreo Balls!

    I love baking/making food for others. It’s a wonderful way to share and let people know you’re thinking about them. Isn’t food the way to a person’s heart?  I think so. 🙂

    One of my go-to treats are Oreo balls. I think they’re officially called Oreo truffles though.  Usually, this is my signature bring-an-item-to-a-social-event, congrats-to-my-students dessert.  Making these are more cost effective than buying candy or specialty items. On average, I spend less than $10 per batch. (It does help to buy store-brand items.)

    Since I started making them a few years ago, they have always been a conversation-starter.





    The original recipe I used is from here.  Given the occasion and for how many you’re making, the portions vary. On average, I can get about 60 truffles out of the regular recipe (it all depends on how big you make the balls).

    The selling point for me – Only three ingredients, y’all.  THREE!

    I think the X factor is the melting chocolate you use.  I don’t have a double boiler, so I microwave. I’ve used Baker’s and Ghirardelli bars, chips and confectionery coating I’ve found at Michaels’. I should probably buy several at a time, so I don’t have to wander the universe to find my favorites. Found a cool article about which chocolate to use for dipping.

    It can be tedious. Rolling and mixing, waiting for the “dough” to freeze, dipping, re-freezing.  Most of the time, I distract myself by catching up on podcasts or a television show, or just find a good album to sing along to.

    I found some pictures from my Instagram of the finished product.

    Woke up early to dip these for my co-workers! #performanceday #oreoballs

    A post shared by Melanie Joy (@joyfullyinclined) on

    Even with all the prep time, the result is worth it.  A burst of chocolaty-cookie goodness and a smile on the recipient’s face. Priceless!



    I Like My Coffee With Cream.

    Yeah, I do.

    It’s a known fact that I enjoy the liquid goodness known as coffee.  Something about it, just makes me happy. When I get home from my morning, I brew a cup.  While I teach, it’s either water or coffee (hot or iced, depends on my mood).  But it’s a given that this is part of my daily routine.  Hey, have you seen my avatar on here or Instagram? Yeah. 🙂

    So recently, I’ve had to adjust my diet for a bit.  I’m re-evaluating different things, finding healthy, energy-fueling, and yummy options for myself. Several hours of searching and finding lists on Pinterest.  That includes the creamer I use. I knew that there were “cleaner” alternatives to the regular creamers in the store (I haven’t been bold enough to make my own before).  I saw a creamer a few months ago and it just didn’t taste good. At all.

    As I walked towards the dairy aisle the other day, I turned to my left, and found the light.  (Cue Hallelujah Chorus.) 


    I found the Simply Pure creamer by International Delight.  As it’s stated on the label, only five ingredients used – a complete opposite than the whole paragraph of items in other products. Not too shabby! It’s not as sweet as I’m used to, but it’s very flavorful and works very well with my morning coffee. So, I’ll be picking this up every time I need a refill to sweeten my daily cup.

    It’s been a constant experiment to replace the junk and switching it up, but at least I was able to find an easy solution for my coffee!

    If you drink coffee with a tad (or lot) of creamer, which ones do you use?  Have you made your own before?