Vanilla Bake Shop

Although they focus more on cupcakes, I I always buy everything other than cupcakes while at Vanilla Bake Shop. I always intend to post about the yummy chocolate chip cookies, but I never am able to hold onto a pack of their cookies long enough to take a picture. Either my own monster comes out, or my cookie monster boyfriend gets to them. Hopefully one day soon, I will summon enough cookie control to get at least one picture of them - even if it means taking the camera into the store.

Last time I was there I did something I never do - ordered a slice of cheesecake. Although it is one dessert I think is good, I never order it or really crave it. But, when you put “Pumpkin” in front of another word, all bets are off and I become interested. Although a little hesitant about Pumpkin Cheesecake, after first bite, my reluctance disappeared. Insanely rich, thick, and not too subtle, but not too much pumpkiness taste with a cheesecake texture was just perfect. Of course I can’t forget to mention the dollop of cream cheese frosting that officially started the sugar party in my bloodstream. Delicious. I wish I could eat it all the time. I recommend.

Vanilla Bake Shop
512 Wilshire Blvd.
Santa Monica, CA 90401
(310) 458-6655

Apple-Walnut Amaranth

In previous posts, I mention that I enjoy oatmeal and peanut butter for breakfast. Lately though, I have been searching for something new.  For a week I was eating 18 Rabbits granola (Pecan, Almond and Maple) with soy milk. But, this was almost too sweet for me to have at breakfast - the soy milk definitely didn’t help the situation. So in search of a new breakfast, I paged through a few cookbooks I have lounging around and found a recipe for Apple-Walnut Amaranth. I had no idea what amaranth tasted like or really what it was other than a “nutty, nutritious grain full of vitamins, minerals, and protein.”  I figured, what the heck and got the ingredients necessary:

1 cup amaranth
3 cups plain soy milk
1/4 teaspoon ground cinnamon
pinch kosher salt (optional)
1 large apple, skin on, cored and diced
1/2 cup chopped walnuts

Place the amaranth, soy milk, cinnamon, salt (if using), and apple in a medium saucepan. Bring to a boil, stirring frequently. Cover pan and reduce heat to low. Simmer for 25-30 minutes until amaranth is soft. Top with chopped nuts and serve.

Although the breakfast is tasty and different, there is a dominating soy milk taste. The texture of the amaranth is fun - soft and seedy-like. I don’t think I could eat it everyday, but it is a nice change. Through research I have found that amaranth is high in protein and gluten free.