A Little Present for me to Demolish

I had heard about Larkburger from a few Coloradans. (There are locations in Denver and Boulder so I’ve heard it from all ends)

Finally Friday at work I could put the taste to the test.

I was surprised by two things when I walked in the door:

• The decor was fabulous. Clean, green design.
• It was packed! Like Chipotle packed. Clearly this place is not a secret and is doing crazy well.

Yeah, Baby!

I ordered the portobello mushroom and onion burger (except no burger coz that’s what the portobello is for!

This was actually the only vego item on the menu (there was a fish burger for the pescatarians) But I could definitely be content eating this variety every time.

The burger was wrapped up and packaged in this biodegradable box! How cute, it was like a little present for me to demolish.

Upon opening: looks like a boutique burger. I feel eco-chic

Ooh the glamour shots. The bun was workin’ for the camera.Okay enough of this tease, let’s dig in

Fan-freaking-tastic. I cannot replicate portobello mushrooms as succulent as this one. There was also some hidden secret sauce in there that was oh-so-delicate to compliment the shroom but not over power it.

The bun was perfectly yeasty to my liking. The burger was just the right size, not too big where you make a big mess (you know what I’m talking about – like eating a burrito on a date?)

What’s your idea of the worst “date food”

It’s often over looked but salad: there is no classy way to eat this without resulting with a leaf sticking out of your mouth.

x

Casey

The Mini Tower of Donuts

I was in charge of vego-options for the BBQ, because well…there were only two of us.

Coincidentally enough, everyone snagged a piece of the Portobello Sliders

I used bone-suckin brand BBQ sauce. Half with Rudi’s gluten-free buns (which smelled exactly like Micky Dee’s buns), and half with whole wheat dinner rolls.

The dinner rolls might be avoided next time. I wasn’t digging the bun to ‘bello ratio. Nothing that taking the top off of the bun couldn’t fix!These were delicious, and everyone was raving over them. I think I’ll opt for a mushroom instead of a veggie burger next time too!

Ah yes, the donuts. The tower of mini donuts.e most fun part.Sprinkles, jimmies : whichever way you word it, they make the donuts look more authentic.
The unlucky soldiers who didn’t get to be showcased on the tower of donuts.

I  made two versions : gluten-free and regular.

Lightly Spiced Vanilla Donuts (makes about 24 mini donuts)

• 1/2 c Flour
• 1/2 c Cake Flour
• 1/2 c buttermilk
• 1/2 c sugar
• 1 egg
• 1/2 t vanilla
• 1 T butter
• 1 t baking power
• 1/4 t cinnamon
• 1/2 t salt

Spiced Gluten-Free (and Lactose-free) Donuts (makes about 18 mini donuts)

I was told these tasted faintly like gingerbread

• 1/2 c sorghum flour
• 1 T coconut oil
• 1/2 c sucanat
• 1.5 T applesauce
• 3 T almond milk
• 1 t vanilla
• 1/4 t salt
• 1/2 t baking powder

1. Combine dry ingredients and wet ingredients separately
2. Add wet to dry and mix
3. Be sure to only fill the batter about half way in your mini donut pan (its much easier for them to puff over in the mini pan!)

I added 1 T of chopped peaches to a half dozen of the g-free donuts to mimic Ashley’s  (Those were the absolute moistest — only a made up word can accurately describe it)

As far as topping go, I did a little bit of everything

• 1/2 c chocolate chips and 2 t heavy cream
• 1/4 c confectioners sugar and 1 t heavy cream (or almond milk for the lactose-free)
• Some then dipped in sprinkles, toasted coconut, topped with chocolate covered sunflower seeds…

What do you call them, Jimmies or Sprinkles?

x

Casey