I’ve talked quite a bit about vanilla on my month-long blog fest of food. I use it when I make French Toast and I think I mentioned vanilla ice cream when I posted about one of my favorite desserts. As I was thinking about it, I was wondering how much of a difference it makes in things like cookies. I’ve never left it out of the dough when I’ve made cookies because I’m such a perfectionist, but does it really make that huge of a difference? I was wondering that when I made French toast last week, but as I thought about it, I smelled the vanilla and I realized it probably did add that extra something to whatever recipe you might be making.
I used to love vanilla ice cream, but now they’ve started making all sorts of different kinds of vanilla ice cream. There’s French vanilla and vanilla bean and home-style vanilla. I ended up buying plain vanilla ice cream a few months ago and I realized I didn’t like it. I was so used to eating the French vanilla or vanilla bean that the plain vanilla just didn’t cut it anymore. Granted, I always add chocolate syrup to it, so it’s not that horrible, but it was definitely different.
I’m also a huge fan of vanilla-scented candles, especially when it’s combined with cinnamon. There’s just something so heady about it and when I think about the scent, it makes me feel like home. I’m also a huge fan of the Warm Vanilla Sugar scented lotion and fragrance from Bath & Body Works. I haven’t had it in quite a while since I got so caught up in Japanese Cherry Blossom, but I know they’re having a huge sale right now, so I might be stopping by there some time this weekend. I’m thinking a change is in order, even if it is a change back to another favorite.
Vanilla – even just the word is calming and makes me feel like taking a huge breath and just sitting in the moment, peacefully taking in the smell of it, the hints of it in the food I eat.