21 Choices

21 Choices was the best (and only) yogurt place in Claremont, so you can imagine I went there a lot in college. I love it because it is so unique. It's like a Coldstone for fro-yo!


First you pick your flavor... (Most of them already have a bunch of things mixed in to create the flavors of the day.)


Next you pick your toppings or mix-ins.


I chose the Snickerdoodle with Reeces Cups.


It was SO good!! The cinnamon and peanut butter combo was amazing. The only problem with this is that since it's not real ice cream, it's soft and therefore melts easily. So you have to eat it quickly - Ok by me!

The Farm's Brownie

The Farm of Beverly Hills is famous for this brownie, as it should be. It's truly one of the best brownies of all time!


I don't understand how they get the inside SO soft and moist and the outside SO crispy and flakey! It's a mystery... and it's amazing.

Cobra's & Matadors

Cobra's and Matadors is one of my favorite little restaurants in LA, but whenever I eat there I'm usually too full for dessert! This time we tried two:


These churros were incredible! My favorite of the two. They were super gooey inside and crispy on the cinnamon sugar coated outside. The chocolate dipping sauce however, took it to another level. I don't know what kind of dark chocolate this was, there was a spice in it, but it was unreal. I definitely didn't let a drop go to waste.


This french toast was also great. It's a little bready for a dessert, but the cinnamon sugar, along with the delicious whipped cream made it work. I enjoyed dipping this in the churro sauce.

Sandy's Cookies

This oatmeal chocolate chip cookie is my friend's mom's specialty. She sent us the dry ingredients from New York, so we baked them ourselves!


When hot right out of the oven, they are SO chocolately and gooey!

My Homemade Cake Pops

After having Sweet E's Cake Pop's I was so tempted to try to make my own! I followed Bakerella's recipe and although it was more time consuming than I thought it would be, it was such a fun process. They came out pretty sweet, but the Funfetti flavor still was potent enough under all that candy coating. They are really tasty and so cute!

Here's How You Make Them:

Bake a full cake, I used Pilsbury's Funfetti Mix.

Crumble the entire cake into a bowl and mix in 3/4 a container of frosting (I used the whole thing and think would be better with slightly less). It will turn into a dough like texture.

Roll the cake dough into balls with your hands and place on non stick paper.

Stick the lollipop stick into the ball and dip in the melted candy melts. This needs to be done quickly before the melts harden.

Place the dipped pops back on the non stick paper.

While the outer shell was still wet, I decorated them with candy pearls.

Any type of sprinkles will look good!

I individually wrapped each pop in a mini plastic bag tied with a bow. They make a great gift!

Sweet E's Cake Pops

I first saw Cake Pops made by Bakerella, but now I see them popping up everywhere, no pun intended. These are pops from Sweet E's Bake Shop which is currently just a truck roaming around the city, but I heard they are opening a store near by! That is something I am eagerly awaiting, because these things are addicting!

The Red Velvet

The outter shell was made of white chocolate, which threw me off a little since I'm so used to a cream cheese frosting here.

The Sweet E's Truck at Fashion's Night Out

Mint Chocolate Chip Cake Pop and Cookie Dough Cupcake

The Mint Chocolate Chip Cake Pop, my favorite item of theirs, and one of my new favorite desserts of all time. I tend to be more skeptical with chocolate cake when it comes to cupcake like items (usually vanilla is a safer way to go), but this was so moist and rich and you could really see the frosting bits mixed into the cake. I also loved how just the shell was mint flavored so it wasn't too overpowering.

Tarte Tatin

Tarte Tatin is a new bakery & cafe that popped up in a little strip mall near my house. When I went to try it they only had a limited menu, but I think by now they should have a full breakfast menu available.


However, they had plenty of pastries.


I tried this chocolate almond croissant. The outside was light crispy with flaky almonds and fluffy powdered sugar.


The inside was soft, warm and gooey and tasted equally of almond paste and chocolate. It was great.

Taste of Beverly Hills

Last week Food & Wine Magazine hosted Taste of Beverly Hills to celebrate both the food of the city and the date, 9.02.10. There were hundreds of restaurants and vendors displaying all kinds of pastas, pizzas, meats, breads, cheeses, wines, and desserts!! Think of it as a classy all you can eat buffet - there was so much food it was scary. I don't think I've ever eaten this much in my life.

There was too much food to photograph, so I really kept it to desserts, but I had to share my two favorite savory foods of the night.

IL CIELO

Rotolini Pasta with Truffle Oil, My favorite non-dessert dish, I went back for this 3 or 4 times...

CABBAGE PATCH

Turkey Meatball with Peanut Cole Slaw, It's not on their regular menu but should be, it was so tasty.

THE PATISSERIE AT THE SLS HOTEL

Hazelnut chocolate squares, fruit gumdrops, chocolate chip cookies.


Chocolate drizzle lollipop with orange gummy fruit.


Chocolate covered Pop Rocks.

IL CIELO

Mini chocolate lava cake.

BOUCHON

Chocolate mousse with espresso caviar, sea salt brownie, peach custard.

MICKEY FINE

Assorted candies.

THE FARM

Their famous brownies, cubed.

CHEESECAKE FACTORY

Red velvet cake.

NEIMAN MARCUS

Giant chocolate chip cookie, recipe included.

CHOCOLATE BY M

Hazelnut chocolate with raspberry jam center.

AMERICAN TEA ROOM

Caffeine free chocolate tea.

PATINA

Green tea ice cream on a green tea sponge cake with white chocolate mousse.

PERSIAN SWEETS

Sugar!



HANSEN'S



Marble cake with chocolate buttercream.