Better than Oreo - Benton's Carrot Cake Creme Filled Cookies

Carrot Cake Creme Filled Cookies - Aldi

Easter is literally this weekend. How did that happen? Where does the time go? I think munching on clearance Valentine's Day candy post-holiday has messed with my perception of seasonal snacking time. Spring is officially here! To celebrate, I have another seasonal Aldi cookie. 

You know, after how bad the Hot Cocoa Cremes were (I ultimately threw them out) I thought I would be done with Benton's seasonal cookies, but the Red Velvet Cake flavor really did win me over.  Let's hope that Carrot Cake is just as awesome. 

Red Velvet Rantings and Aldi Cookies

Benton Red Velvet Cookies 

It's trendy to take chocolate-whatever, add red food dye, top it with white frosting, and promote it as "red velvet." But it's wrong! In case you're new here, "red velvet" is one of my rant-triggering flavors. (That, and "birthday cake.") So, let the ranting commence! 

(You can skip right to the review by clicking the continue reading link below)

I love baking, and I watched The Food Network obsessively in the 90's and 2000's, back when they were more focused on actual baking/cooking and not reality TV. I have seen tons of bakers discuss red velvet, because it's a real, historical, baking-thing. The coloring and texture comes from a reaction in the ingredients, typically cocoa powder, baking soda, vinegar and buttermilk. 

Also, red isn't the only "velvet" in town. Throughout baking history, there have been tons of other flavors, since it's about getting a certain texture in your cake and not a flavor in and of itself. But what most people get hung up on is the dang coloring. Hence all the "pink," "green" or "blue velvet" recipes on Pinterest. The color has next-to-nothing to do with how it tastes! (As long as you're not using beet juice or a distasteful food dyes.)

A "Red Velvet Cake" is a chocolatey cake, with a burgundy-brown coloring, and a velvety mouthfeel. Typically topped with a white frosting, to highlight the coloring of the cake itself, which may or may not be cream cheese based. (These days cream cheese is the go-to, but at one point it was ermine.) Not just a chocolate cake with a ton of red food dyes, or beets, or whatever else you dump in there. 

So, we have established that the coloring doesn't affect the flavor, it's more-so a reaction, AND that the main reason to get "Red Velvet" is the texture of the cake itself. So... how do you make other things like gum, or cookies, "red velvet?" You don't. 

But "cream cheese filling" Doesn't exactly have the same decadence or punchiness as "red velvet." It's all about spin and marketing. (Ever see Thank You for Smoking?) 

Which brings us here, to this review. Why would I buy cookies that are "red velvet" given that I clearly think it's a marketing scam. Especially after the Benton Hot Cocoa cookie fiasco? 

Pantry Raid! - Strawberry Cupcake Mix from Aldi

Strawberry Cupcake Mix - Aldi

Put in the pantry with your cupcakes,
It's a little secret, just the Robinson's affair.

Let's bake something! It'll be a nice change of pace from all the ready-to-eat snack foods I've been posting. (Plus I got some really cute cupcake wrappers that came with matching toothpick flags that I've been dying to use.) Also, I want an excuse to link a ton of Cake songs into a review...so, here we go!

Red Velvet Kit-Kats -Target

Red Velvet Kit-Kats -Target $3.24

We already know my stance on cake-flavored candy (spoiler alert: I think it's a scam), but when it comes to red velvet cake, things get a bit complicated.

Garish red-food-coloring aside, Red velvet cake is known for it's fine, velvety, texture and usual pairing with cream cheese frosting. (Food Snob Fact: It used to be served with ermine frosting, but most Americans use cream cheese these days.) Now, can you really cram chocolate cake, with a velvety texture, and cream cheese icing into a crispy, crunchy white chocolate confection like Kit-Kat? Sounds like a stretch, but we shall see...