Red Velvet Pop Tarts

Bless me, France, for I have sinned.

I have left mopeds for mad bus clogs, and subway musicians for homeless men who smell like pee. And now, I have committed the biggest cultural sin of all, trading fresh, warm croissants and baguettes for Pop Tarts.

And I regret not a thing.

Why? Because Red Velvet Pop Tarts, that's why. Red Velvet, the Snooki of cake flavors, has finally paired with this timeless stoner classic. Okay, not that I'm happy that I left gay "Paree" and all of its glamour, but my departure was timed impeccably. Apparently, I was wandering around the grocery store at the right time of night, because the Portal to Slumping Back into American Habits opened and out popped these gems, along with "scratching the place where balls are in the boxers you sleep in" and "drinking milk out of the carton" and "unabashedly ogling people wearing yoga pants in 0 degree weather." So this was my reward, and damn, was it sweet.

According to the never-ending and meticulously maintained archives of the internet, coupon hoarding websites tell me that these are new Pop Tarts, approximately 4 days old, or 65 years old in internet years. I need to encapsulate their novelty and review them before they are officially old news! The 'tarts are red velvet cake shelled with a cream cheese frosting, cream cheese glaze, and sprinkles, because sprinkles improve everything.

Surprisingly, they are actually good and taste like their namesake. Albeit, you're not going to find a distinct resemblance to Aunt Sarah's homemade from scratch, vinegar in the batter red velvet cake with mounds of frosting, but these will definitely save you the time and labor you would normally take in making a red velvet cake from a box. They have that raw flour, not-sweet cake batter flavor that I personally adore, and the filling adds a touch of sweetness and a little creaminess, too. Warm, they fared somewhat less successful and tasted like pancake batter, probably because all the frosting evaporated out.  


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