I’m sure every gluten-free person out there knows by now that Betty Crocker makes gluten free mixes. I remember first hearing the news a few months ago and couldn’t wait until they hit the shelves in June.
As luck would have it, I was able to try not one, but TWO of the mixes which the span of a week. The brownies came first. My mom, who also has celiac, had lunch with some friends who were very accommodating to her gluten free diet. The host had special bread, chips, and dessert for her and sent her home with all the leftovers - a bag of Betty Crocker’s gluten free brownies among them. When I took a bite I could not get over how much they tasted like “real” brownies. It was like I had gone back ten years and was eating a pan of brownies from a box mix. Incredible! They were sooo delicious! Moist, chewy, chocolatey, and just downright divine! I will definitely use Betty’s C.’s brownie mix in the future.
Ironically I made brownie cupcakes earlier in the week using Namaste’s mix. I love Namaste, but I wasn’t too impressed with my creations. Maybe it was because I made them in cupcake cups. Maybe I baked them a little bit too long. Maybe it was because I used applesauce instead of oil (watchin’ my figure!) Regardless, they didn’t do much for me. I made them for work and although none of my co-workers are gluten free like me, they all enjoyed them. I made a ton and had about a dozen extra, which between me and Babs, didn’t last very long. She couldn’t stop raving about them. They were good, just not great. Did I mention I’m a Virgo? Damn that perfectionist trait!
My second round of gluten free Betty Crockerness came yesterday. It was my dad’s birthday and while the rest of the group would be eating cake and ice cream, I was not about to let poor Babs and me not have dessert! We bought Betty’s yellow cake mix and I decided to veer from the box directions and healthify our cake. (Helloooo. I ate like 900 brownies last week. I shouldn’t have even been making the cake to begin with!) Instead of the adding the water, eggs, and vanilla to the mix, I just dumped in a can of pumpkin. (100% natural…not the “ready for a pumpkin pie” kind.) I read on Hungry Girl that mixing just those two ingredients adds fiber and cuts fat from the cake without altering the taste. I wasn’t sure how it would turn out with a gluten free mix, but I was ready to give it a shot. The results were phenomenal! This was hands-down one of the moistest, most delicious cakes ever!!! I didn’t think it had a pumpkin taste, but had two slices just to make sure. It was orangish in color, but I frosted it up really nice, added sliced strawberries around the edge, and sprinkled a little powdered sugar on top. I’m not sure of the nutritional information after I slathered it in frosting, but I’m sure it was slightly healthier. I bet it would be tasty with just the strawberries and powdered sugar.
They say third time’s a charm, and I hope they’re right. While we were shopping for some last minute groceries, I noticed our store added the chocolate chip cookies gluten free mix to their inventory which before just consisted of chocolate and yellow cake mixes. Obviously I bought a box. Although I think I’m going to wait a bit before making them. I’ll post a review once I do though. I’ve had too many goodies lately, but I really do hope they saved me some of that cake! *drool*