Month: July 2016

Orange You Craving Orange Cream?

So I’m down to one doughnut per weekend: my birthday is coming up, and I want to save room for Tastee Birthday Cake.

This past weekend, I stopped at Gibson’s on my way home from church. I noticed a new flavor: Orange Cream (or Orange Dream? – the writing was a little hard to see through the crowd of folks lined up for the large selection of doughnuty tastee-ness). Orange is not my favorite flavor, but I soldiered on for the sake of a complete review of the entire Gibson’s menu.

Orange cream 2

The photo does not do justice to the light peachy-orangey color. And can you see how creamy the glaze is?

This doughnut tasted exactly like every orange cream Popsicle and/or candy you ever ate in your whole life. The ratio of glaze to doughnut was perfect: such creamy orangey sweetness complemented by the perfection that is the Gibson’s glazed doughnut. The cream notes and the orange notes were indistinguishable, as any good (fill-in-the-blank) cream-flavored anything should be. This Orange Cream was definitely an Orange Dream.

I enjoyed my return to a non-fancy, but tastee, doughnut this past weekend. Definitely grab this doughnut if you visit Gibson’s any time in the near future.

Tastee score: 9.

In other Doughnut News, Cousin Gwen informed me of this Sad Doughnut Mix-Up. I think we call all learn a lesson here: Eat ALL the glaze on the doughnut, even if it’s fallen on your car’s floorboard. The five-second rule is a real thing, y’all.

 

 

 

 

 

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Weekend at Gibson’s Donuts

This past weekend, I made my first Saturday morning Tastee Trek to Gibson’s. That place was HOPPING!  The line wound its way all the way from the cash register to the door. Despite the large number of doughnut fanatics and several folks who were taking their time in deciding which doughnuts to take home (because who wouldn’t?), I was in and out in about 7 minutes.

I’m also fairly certain I saw Mr. Gibson was behind the counter helping. Wearing dusty pink cotton twill pants, which he rocked.

Two doughnuts this week:

Cream Puff

This was my first major transport mishap. The doughnut tumped over in the bag somehow, so the creamy top was mushed. But it still looked so, so pretty. I will not tell you whether I chose this doughnut because it was so lovely or because I was excited about the cream, chocolate, and pink sprinkles. A doughnut-blogger has to keep some secrets, right?

Cream puff 2

This is one very sweet doughnut: cream in the middle; chocolate glaze, a sugary topping with pink sprinkles, plus the base of the perfect glazed doughnut. It makes the sugar-lovers wish that sugary treats were really part of a well-balanced breakfast, just like the commercials on Saturday morning cartoons claimed.

I really, really enjoyed this doughnut. The flavors were proportional: a slip of chocolate, lots of the topping, the faintest crunch of the sprinkles, and of course, the glorious glazed doughnut – it almost drowned out the rich cream in the middle. A doughnut purist might complain that there were too many flavors going on at one time.

BUT NOT I.

This is the best doughnut I’ve had in several weeks. I will say that I wish the cream were a tad more prominent in the flavor rush. As a result:

Tastee score: 9

Pineapple Fritter

Pine fritter 2

This thing is YUGE! as a certain Presidential candidate would say. Seriously, I wasn’t hungry again until lunchtime, and normally, I need a mid-morning snack.

Heating this fritter in the microwave proved to be tricky: it’s so large, it was hard to heat  evenly, even after I cut it in half. I didn’t want to overheat it, so it ended up being slightly above room temperature, and that worked nicely.

Like the apple fritter, the appearance of the pineapple fritter promises all kinds of pineappley goodness tucked inside. I knew the glaze would make this thing sweet.

But just how sweet?

psych wait for it animated GIF

(Psych fans will get the connection.)

Just sweet enough! The taste was fantastic: it was exactly what you would want in a pineapple fritter: a balance of the brightness of the pineapple with the darker notes in the fritter. The glaze enhanced the flavor and did not make the pineapple taste canned, so I will again choose to believe that Gibson’s uses fresh fruit.

Tastee score: 9

Also, what kind of doughnut fan would I be if I did not make the stereotypical connection of doughnuts to police officers? My deepest respect for the police officers who were killed in Dallas protecting the protestors two weeks ago and for the police officers in Baton Rouge who were killed on Sunday. I join many others in offering prayers for their families, friends and coworkers. May God protect all of our law enforcement officers as they work to keep us (and doughnuts) safe.

 

Week 5 – Frittering the Week Away

Well, after trying on some pants that had that “fresh out of the dryer” feeling (read: a tad snug), I’ve decided to cut back to two doughnuts per weekend. This week, I chose powdered and apple fritter.

Here’s the problem: the apple fritter is HUGE! As in, almost the size of two doughnuts. Thankfully, I started a running club this week. The more I run, the more doughnuts I can eat, right? I am choosing to suffer for the sake of art – the art of doughnuts. Could there be a higher calling?

I doubt it.

On to the doughnuts:

Powdered

Powdered 3

Isn’t this a lovely doughnut? I fear the delicate powdery exterior blends in too much with the white plate for you to appreciate its delightful exterior. During the trip home, some of the powder fell off in the box. Other parts of the powder transferred onto the apple fritter, as you’ll see in a bit. But there was still plenty left to experience this doughnut. I ate half at room temperature and the other half warmed up. I will tell you: warmed up was better. Something about heating these doughnuts makes all the flavors come together better.

It’s an okay doughnut. The powder tastes like powder. Same texture, too.

Tastee score: 6

Apple Fritter

Fritter 2

I ate a third of this on Saturday morning and could taste the apple loud and clear. I ate the remaining two-thirds on Sunday morning and couldn’t quite detect as much appley flavor. But somehow, it seemed the apple flavor and the doughnut flavor had melded into one flavor – which I guess one could call “apple fritter.”

I like all the bumps and ridges in this doughnut/fritter (just ignore the powered sugar). You can just imagine all the chunks of apple baked inside the tastee frittery (fritteree?) goodness. The aroma after it’s been warmed up? So, so inviting.

Next time, I’m gonna eat this as soon as I get it home for the more distinct apple taste.

Tastee score: 8

OTHER SUGERY-CARBO NEWS

Last weekend, I was inspired by Cousin Gwen to bake what we’ve affectionately termed the Swiss Miss Cookies. Y’all, they are good. As in TASTEE! But when I baked them, the marshmallow on top got kind of wonky:

Swissmisscookie 2

Remind you of anything? Something like THIS??

Egg 2

Even with egg-shaped marshmallows, the cookies are so very good. Tastee chocolate-y, chewy cookies. There are no more, because, as Cousin Gwen put it, I “ran out” of them. Yeah, that’s the problem. I “ran out.”

 

Week 4 – Tastee Toppings

After a week with no doughnuts, I was excited to return to Gibson’s to continue my trek though its menu. The first doughnut that caught my eye was the Red Velvet with Cream Cheese Frosting. The Gibson’s person asked if I wanted a box for it, but I did not listen to the subtext of his question and instead, asked for a bag. I should have accepted the offer of a box, as you’ll see. The other two doughnuts I chose were White (or Vanilla?) Glazed with Sprinkles and Watermelon.

Red Velvet with Cream Cheese Frosting

Confession: I’m not a huge red velvet fan, but I am dedicated to trekking through the Gibson’s whole menu, so I got it. I am a hug fan of cream cheese frosting however, so there was a silver lining to the doughnut of my less than favorite flavor.

I’m not sure how red velvet is supposed to taste. Is it cherry? A general berry flavor? Why is it red? (Other than due to the red food coloring.) Has there ever been a blue velvet baked good? What about purple? I mean, purple is a royal color. Royal robes are made of velvet, right? Why then is it red velvet?

Tastee carb-loaded philosophical questions aside, I can say that this doughnut was velvety. It was almost like eating cake. The cream cheese frosting was just sweet enough. And there was just enough frosting to have some with each bite of doughnut, but not so much to overpower each bite.

Red velvet 2

See the bits of red velvet in the delicious cream cheese frosting? One reason I needed a box. (I did not count my mis-fire against the doughnut score.)

This one is hard to score, as I’m not sure what kind of flavor I was supposed to experience. Also, I’ve read all kinds of bad stories about red dye from my mommy friends, so it’s possible that factored into the experience as well. To counteract this fear, I told myself that perhaps Gibson’s uses all natural ingredients to achieve the red color.

On a positive note, it gets good marks for texture, appearance, the cream cheese frosting, and the ratio of frosting to doughnut. But the focus of the score is the doughnut, so sadly:

Tastee score: 7

White (or Vanilla?) Glazed with Sprinkles

Could this doughnut BE any prettier??

White sprinkles 2

Seriously, y’all, the colors of the sprinkles are beautiful. It seems Gibson’s thought carefully about which colors would complement each other and the doughnut, rather than just jamming any ole colors together. I thought my white plate would somehow take away from the beauty that is this doughnut, but I think it just made the colors brighter. (This doughnut somehow survived The Great No Box Kerfuffle, as all the sprinkles – except one, as you’ll see in a minute – were intact.)

The taste? I was expecting vanilla, because Gibson’s displays it near the Chocolate with Sprinkles. To truly determine the flavor, I cut it in half so I could try one part at room temperature, and the other part slightly warm, based on my past experience with diminished taste after microwaving.

It tasted like … white glaze. I will say that heating it for 7 seconds (instead of 10) was a good call. It made the flavors meld together for a very nice taste.

Or maybe my enjoyment resulted from eating it while watching the Olympic swimming trials. I can report that eating doughnuts while watching other people exercise enhances the experience.

The beauty of this doughnut bumped up its score:

Tastee score: 7

Watermelon

A perfect choice for the Fourth of July weekend, right? Who doesn’t want watermelon to cool off during the heat and humidity while watching fireworks? Also, there were only two of these doughnuts left, so I thought perhaps they were popular due to their taste. Or maybe due to their fun watermelony color:

Watermelon 2

(You’ll notice the rogue blue sprinkle embedded in the frosting. I tried to get it out, but I just made it worse. Again, I should’ve listened to the Gibson’s person and gotten the box. Sigh.)

The watermelon taste was faint at best. Maybe I should’ve eaten the doughnut BEFORE I ate eggs scrambled with Pancho’s cheese dip and a nice serving of raspberries? Did I cloud my palate?

In addition, Gibson’s has set a really high standard for the tasteeness of doughnuts. It truly does set a new bar in Doughnut Tasteeness Excellence. So it is with great sadness that I have to type the following:

Tastee score: 5

Gibson’s, I love you. I want to love everything you make with my whole heart. I want to give this one a higher score, so I will try it again. But next time, with a pure palate. And, as always, an open heart.