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24

May

That right there, friends and celiac countrymen, is a chocolate cherry gluten free cupcake, made from a gluten free devil’s food cake mix by Betty Crocker. Fact: this is the best cupcake a celiac will ever eat. I swear to God, and it’s the only legit way I can convince you, it tastes exactly like a wheat-y cupcake. Betty Crocker does not f-ck around. And for $2.99 a box it is MILES cheaper and faster than me pulling some together with my gf flour, xantham gum, mismatched measuring spoons and 20 month old wanting to “help.” I added in a few globs of cherry pie filling (DO NOT JUDGE) to each muffin tin and the result was pure f-cking magic in the mouth. That terrible toothpaste-looking icing is a really tart and lovely cherry butter cream that I made with the leftover pie filling (AGAIN, DO NOT JUDGE), butter and gf icing sugar. It was looking glorious for the first few blasts of the beaters and then I dared to dream and added another glob of cherries. It suddenly separated like my parents in 1986 (ZING) and nothing I did helped. It still tasted really really good but those teeny tiny knobs of butter just took away the full pretty factor. Shame.  But again, despite the icing flop, this is so goddamn good. Fluffy, light, a little sticky, moist for days and perfectly chocolate-cherry-y, I could eat 12 for dinner and then 12 more for breakfast the next day. You sweet SWEET ass talker Betty Crocker. Thank you. Recommended for a fast and delicious dessert for yourself, kids, husband, but mostly you.Best served on a small delightfully patterned plate, so even the crumbs look great.Gluten Free Authority rating: a rousing and high kicking 11/10. (CRAZY TALK)

That right there, friends and celiac countrymen, is a chocolate cherry gluten free cupcake, made from a gluten free devil’s food cake mix by Betty Crocker.

Fact: this is the best cupcake a celiac will ever eat. I swear to God, and it’s the only legit way I can convince you, it tastes exactly like a wheat-y cupcake. Betty Crocker does not f-ck around. And for $2.99 a box it is MILES cheaper and faster than me pulling some together with my gf flour, xantham gum, mismatched measuring spoons and 20 month old wanting to “help.” I added in a few globs of cherry pie filling (DO NOT JUDGE) to each muffin tin and the result was pure f-cking magic in the mouth.

That terrible toothpaste-looking icing is a really tart and lovely cherry butter cream that I made with the leftover pie filling (AGAIN, DO NOT JUDGE), butter and gf icing sugar. It was looking glorious for the first few blasts of the beaters and then I dared to dream and added another glob of cherries. It suddenly separated like my parents in 1986 (ZING) and nothing I did helped. It still tasted really really good but those teeny tiny knobs of butter just took away the full pretty factor. Shame. 

But again, despite the icing flop, this is so goddamn good. Fluffy, light, a little sticky, moist for days and perfectly chocolate-cherry-y, I could eat 12 for dinner and then 12 more for breakfast the next day.

You sweet SWEET ass talker Betty Crocker. Thank you.

Recommended for a fast and delicious dessert for yourself, kids, husband, but mostly you.
Best served on a small delightfully patterned plate, so even the crumbs look great.
Gluten Free Authority rating: a rousing and high kicking 11/10. (CRAZY TALK)

1 year ago Short URL 2 notes

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30

Apr

Why do I like Quejos gluten free cheese buns?

You know that gross musician or actor that you sometimes daydream about making out with in a dirty laundry hamper? Except you’re both 16 and almost nauseated with too much Mike’s Hard Lemonade? I made the mistake of telling my husband once my sexy dirt-dog candidate was one of the guys from FUBAR and guess how well that went over? Sometimes, for reasons completely unknown, you want gross things in and around your mouth. 

Which brings me to Quejos, these ridiculous gluten free Brazilian buns they sell fresh on Main St. (in Vancouver), and frozen in some grocery stores. I don’t think I even like these. But I crave them. It makes no sense. They are only mildly enjoyable when still warm out of the oven, when the insides are almost raw. Even then the extreme chew and clearly audible squeak the dough makes against your teeth is so weird. (How has the squeak not been worked into the marketing?)

But I still keep on keeping on buying and eating them. Not because the shop is awesome. The shop is something else. I’ll give them a round of mega high fives for carrying a pretty broad selection of gf crackers, cookies & cereals by the till. But, service is a coin toss – seems like the owner wants the counter workers to also be making the quejos in the darkened back of store. Thus, it always seems like you’re interrupting them. Some handle it gracefully. Others look at you like, GREAT. A CUSTOMER. I wait patiently, jab in my pin numbers on the crumb-encrusted debit machine and leave with my four buns, shaking my head. WHY CAN’T I QUIT YOU QUEJOS?

Recommended for I don’t rightly know!
Best served in the car, straight from the shop’s oven, while the rest gently steam up the plastic bag. (Or open faced with avocado, ham & havarti)
Gluten Free Authority rating: a confused 7/10

1 year ago Short URL

Gluten free product review/Love/hate relationship/Quejos cheesebuns/Fubar/