The Mortal Instrements

Thursday, October 27, 2011

The Girl Who Chased the Moon by Sarah Addison Allen (February 8, 2011)


Emily Benedict is about to find out if wallpaper can change pattern on its own, if a cake can bring back a lost love, and if there really is a ghost dancing in her back yard.

Product Description [My Copy]

Emily Benedict came to Mullaby, North Carolina, hoping to solve at least some of the riddles surrounding her mother's life. But the moment Emily enters the house where her mother grew up and meets the grandfather she never knew, she realises that mysteries aren't solved in Mullaby, they're a way of life. Here are rooms where the wallpaper changes to suit your mood. Unexplained lights skip across the yard at midnight. And a neighbour, Julia Winterson, bakes hope in the form of cakes, offering them to satisfy the town's sweet tooth - but also in the hope of rekindling a love she fears might be lost forever. Can a hummingbird cake really bring back a lost love? Is there really a ghost dancing in Emily's backyard? The answers are never what you expect. But in this town of lovable misfits, the unexpected fits right in...




Sarah Addison Allen on The Girl Who Chased the Moon

"How tall is he?" she asked, her voice hushed, as if he might hear.
"Tall enough to see into tomorrow."--Chapter Two, The Girl Who Chased the Moon

Every book I’ve written has had some element of fairytale to it. The sentient apple tree in Garden Spells. The Rapunzel references in The Sugar Queen. And The Girl Who Chased the Moon is no different. I actually ended up with a giant in this story.

I remember when I first wrote elderly Vance Shelby into The Girl Who Chased the Moon. He walked into a room and had to duck under the doorframe. I knew then that this was no ordinary man. This was a giant. But how tall was too tall? When would real become unreal? It’s a fine line. I began to research gigantism and discovered the tallest man in history for whom there is irrefutable medical proof: Robert Pershing Wadlow, the Giant of Illinois. At the time of his death at the young age of 22, Wadlow was almost nine feet tall. It’s a stunning number, isn’t it? Nine feet tall. I pored over old film and audio interviews from the 1930s, trying to get a feel for what his life was like, so I could present with veracity this magically tall man in my story. What I discovered was a soft-spoken gentle giant whose legs were so long he walked like he was on stilts, whose body listed to the side like a skyscraper made of soft wood instead of concrete. But he was always smiling, accepting the stares and the requests for photos good-naturedly as he toured with Ringling Brothers and the International Shoe Company. He never hid himself away. He mingled among regular-sized people like he knew he had to savor every moment. And maybe he did know. Maybe he was tall enough to see into tomorrow.

In honor of Wadlow, I took all that I thought a young giant might wish for--a long life, a wife, a family, a place that accepted him as he was, where he was just another town oddity--and I gave it to elderly Vance Shelby in The Girl Who Chased the Moon. And as an old giant, Vance looks back on a life he always wanted to be extraordinarily small, and finds that it was exactly the size it needed to be. Which I think might be truth for us all. 

My Copy

My Shelfari Review:

I just finished this book and again I'm deeply in love with Sarah's world. Her version of Mullaby is just charming. She makes passion, food, first loves and life simply beautiful, I wished the book was longer, I wanted to see how Julia and Sawyer will react when their "Blue-Eyed-Girl" arrived following the smell of her mother's cakes. Win and Emily's story was truly a fairytale. I wished I had a changing wallpaper according to my mood, my room would have changed daily if not per hour! I loved Vance a lot, he is the cutest giant ever. Sarah knows how to create loveable character, memorable stories and hot leading men.


The Girl Who Chased the Moon
Interesting Tidbits


The Girl Who Chased the Moon was originally titled Festival of the Naked Lady. The title made sense when I first started writing the book, but ended up having no correlation to the final draft.

The book went through three complete drafts. The story I started out telling bears little resemblance to the story it is today...but the one constant was barbecue. I knew I wanted the town in the book to be a barbecue town, so I could showcase the unique quality of North Carolina barbecue and its sauces.

Mullaby, the fictional town in the book, is very loosely based on the town of Lexington, North Carolina. Lexington is a true barbecue town, with more barbecue restaurants per capita than any other place in the state. It's also home to the famous Lexington Barbecue Festival.

I spelled barbecue "barbeque" in the book, and my poor copyeditor had to go through the entire manuscript and change all those q's to c's.

During my research on Southern cakes for the book, I could trace only four cakes back to definitive Southern origins. Recipes for these cakes can be found under the Julia's Cakes link.

Lane Cake
"A layer cake with a fluffy frosting and containing coconut, chopped fruits and nuts in the filling. The cake was named after Emma Rylander Lane of Clayton, Alabama, who published the original recipe under the name "Prize Cake" in her 1898 cookbook Some Good Things to Eat."
Encyclopedia of American Food & Drink

Hummingbird Cake
"Food historians generally cite Mrs. L.H. Wiggin's recipe published in the February 1978 issue of Southern Living magazine (p. 206) as the first printed reference to Hummingbird Cake. Mrs. Wiggins did not offer an explanation of the name. Evidence strongly suggests this cake was popular in the south and known by several different (and equally interesting) names."
Foodtimeline.org

Red Velvet Cake
Controversial, because many claim this cake first appeared in the North -- in Canada or at the Waldorf-Astoria in New York. "We do know for certain that Red Velvet Cake originated in the late 1900s, somewhere in America. Most food historians agree that, like many layer cakes, it comes from the southern United States - some people even call it 'the Chocolate Cake of the South.' Although the cake is not included in every cookbook about Southern food, it is certainly most popular in the south and is a favorite dessert in New Orleans.
Squidoo.com

Apple Stack Cake
"Dried apple stack cake is the most 'mountain' of all cakes baked and served in Southern Appalachia. The story goes that James Harrod, one of Kentucky's earlier pioneers and the founder of Harrodsburg, Kentucky, brought the stack cake recipe with him when he traveled the Wilderness Road to Kentucky." Appalachian Heritage Magazine

Lesson in NC BBQ
"Like many small towns in the area, the pride the people of Mullaby took in the slow, meticulous pit cooking of pork soon became an important part of defining who they were. It was at first a Sunday tradition, then a symbol of community, and eventually an art form, the art of old North Carolina, an art born of out work so hard it would fell a hearty man."
Chapter Eleven, The Girl Who Chased the Moon
In North Carolina, barbecue means slow-cooked pork, which is then chopped or pulled. There are two different styles of N.C. barbecue: Eastern N.C. style and Lexington (or Western N.C.) style. And arguing which is best is like arguing politics. Eastern N.C. style barbecue utilizes the whole hog, while Lexington style uses only the pork shoulder -- but the key difference is the sauce. Eastern N.C. style barbecue sauce is perhaps the truest N.C. sauce. In fact, some food historians claim this thin, tart, vinegar-based sauce is the first real American sauce and it can be traced back to N.C. colony days when the sauce was made from oyster juice. Lexington style sauce is a heartier tomato-based sauce, sweeter and richer.

As controversial as pig farming is today in terms of environmental issues, its history in shaping North Carolina is indelible. Swine farming in North Carolina became popular out of necessity and geography. Cattle refused to thrive in the early days of North Carolina, but pigs flourished because they could feed in the wild on the abundance of chestnuts from the trees that once populated this area. The popularity of pork barbecue in N.C. was born from this, a tradition based on what was once survival.

If you'd like more information on the history of North Carolina barbecue, as well as recipes and restaurant guides, some good resources are:

Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed, with William McKinney
Bob Garner's Guide to North Carolina Barbecue by Bob Garner


Think The Girl Who Chased the Moon is just fiction? Think again...
Strange! Humans Glow in Visible Light


by Charles Q. Choi
Special to LiveScience – Wed Jul 22, 2009 10:32 am ET

The human body literally glows, emitting a visible light in extremely small quantities at levels that rise and fall with the day, scientists now reveal.

Past research has shown that the body emits visible light, 1,000 times less intense than the levels to which our naked eyes are sensitive. In fact, virtually all living creatures emit very weak light, which is thought to be a byproduct of biochemical reactions involving free radicals.

(This visible light differs from the infrared radiation - an invisible form of light - that comes from body heat.)

To learn more about this faint visible light, scientists in Japan employed extraordinarily sensitive cameras capable of detecting single photons. Five healthy male volunteers in their 20s were placed bare-chested in front of the cameras in complete darkness in light-tight rooms for 20 minutes every three hours from 10 a.m. to 10 p.m. for three days.

The researchers found the body glow rose and fell over the day, with its lowest point at 10 a.m. and its peak at 4 p.m., dropping gradually after that. These findings suggest there is light emission linked to our body clocks, most likely due to how our metabolic rhythms fluctuate over the course of the day.

Faces glowed more than the rest of the body. This might be because faces are more tanned than the rest of the body, since they get more exposure to sunlight - the pigment behind skin color, melanin, has fluorescent components that could enhance the body's miniscule light production.

Since this faint light is linked with the body's metabolism, this finding suggests cameras that can spot the weak emissions could help spot medical conditions, said researcher Hitoshi Okamura, a circadian biologist at Kyoto University in Japan.

"If you can see the glimmer from the body's surface, you could see the whole body condition," said researcher Masaki Kobayashi, a biomedical photonics specialist at the Tohoku Institute of Technology in Sendai, Japan.

The scientists detailed their findings online July 16 in the journal PLoS ONE.

http://news.yahoo.com/

The Girl Who Chased the Moon Recipes
Julia's Traditional Southern Cakes  
Hummingbird Cake
3 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 ½ teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

Sift flour, sugar, salt, baking soda and cinnamon together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and pecans. Stir in the bananas last. Spoon the batter into three greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes in 350 degree oven, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting with cream cheese frosting.

CREAM CHEESE FROSTING
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract

In a standing mixer, mix the cream cheese, sugar, and butter on low speed until ingredients combine. Increase the speed to high, and mix until light and fluffy. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix.

Southern Peach Pound Cake
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 cups fresh peaches, pitted and chopped

Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into a 10 inch tube pan that has been buttered and coated with white sugar. Bake for 60 to 70 minutes in 325 degree oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
 
Traditional Southern Red Velvet Cake
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
chopped pecans for garnish

Lightly oil and flour three 9-inch round cake pans. Sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until batter is smooth. Divide the cake batter evenly among the prepared cake pans. Bake in 350 degree oven, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from pans and onto a cooling rack. Let cool completely. Frost with cream cheese frosting and sprinkle with pecans.

CREAM CHEESE FROSTING
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract

In a standing mixer, mix the cream cheese, sugar, and butter on low speed until ingredients combine. Increase the speed to high, and mix until light and fluffy. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix.

Lane Cake
For cake:
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
8 egg whites
For filling:
1/2 cup butter
1 1/4 cups white sugar
8 egg yolks
1/2 cup water
1 teaspoon brandy flavoring
1 cup chopped pecans
1 cup raisins
1/2 cup candied cherries, chopped
1/2 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour four 8 inch round cake pans. Cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy. Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Once cool spread Lane Cake Filling between layers and frost with Butter Frosting.

To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool before spreading between cooled cake layers.

BUTTER-CREAM FROSTING
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/2 teaspoon salt
1/3 cup whole milk
1 teaspoon vanilla extract

In a large bowl, cream the butter until smooth. Add the powdered sugar, salt, milk, and vanilla and mix until smooth and creamy.

DRIED APPLE STACK CAKE
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples

Preheat oven to 350 degrees. Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well, and roll out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar, if desired, or beat egg whites into a meringue and spread on outside of cake. You may brown the meringue if desired. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.

Cooked Dried Apples*
Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon allspice.

*If dried apples are not available, cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick.

(From Appalachian Heritage Literary Quarterly)

The Peach Keeper by Sarah Addison Allen (March 22, 2011)

Welcome to Walls of Water, North Carolina, where the secrets are thicker than the fog from the town's famous waterfalls, and the stuff of superstition is just as real as you want it to be. 

Product Description

Welcome to Walls of Water, North Carolina, a place where secrets run thicker than the town's famous fog.

Once upon a time, Willa Jackson's family owned the beautiful house on the top of the ridge. Now it symbolises her family's ruin and a legacy Willa longs to escape from.

Paxton Osgood also yearns to break free, especially from her parents' expectations, and the heartbreak of unrequited love. Desperate for a distraction, she decides to restore the empty mansion to its former glory.

But the discovery of a long-buried secret, a friendship that defies time, and a touch of magic, will transform both women's lives in ways they would never have expected.


Product Description [My Copy]

The New York Times bestselling author of The Girl Who Chased the Moon welcomes you to her newest locale: Walls of Water, North Carolina, where the secrets are thicker than the fog from the town’s famous waterfalls, and the stuff of superstition is just as real as you want it to be.

It’s the dubious distinction of thirty-year-old Willa Jackson to hail from a fine old Southern family of means that met with financial ruin generations ago. The Blue Ridge Madam—built by Willa’s great-great-grandfather during Walls of Water’s heyday, and once the town’s grandest home—has stood for years as a lonely monument to misfortune and scandal. And Willa herself has long strived to build a life beyond the brooding Jackson family shadow. No easy task in a town shaped by years of tradition and the well-marked boundaries of the haves and have-nots.

But Willa has lately learned that an old classmate—socialite do-gooder Paxton Osgood—of the very prominent Osgood family, has restored the Blue Ridge Madam to her former glory, with plans to open a top-flight inn. Maybe, at last, the troubled past can be laid to rest while something new and wonderful rises from its ashes. But what rises instead is a skeleton, found buried beneath the property’s lone peach tree, and certain to drag up dire consequences along with it.

For the bones—those of charismatic traveling salesman Tucker Devlin, who worked his dark charms on Walls of Water seventy-five years ago—are not all that lay hidden out of sight and mind. Long-kept secrets surrounding the troubling remains have also come to light, seemingly heralded by a spate of sudden strange occurrences throughout the town.

Now, thrust together in an unlikely friendship, united by a full-blooded mystery, Willa and Paxton must confront the dangerous passions and tragic betrayals that once bound their families—and uncover truths of the long-dead that have transcended time and defied the grave to touch the hearts and souls of the living.

Resonant with insight into the deep and lasting power of friendship, love, and tradition, The Peach Keeper is a portrait of the unshakable bonds that—in good times and bad, from one generation to the next—endure forever.

video

A Letter from Author Sarah Addison Allen

She put a penny on her windowsill and cracked the window, because her grandmother once said that ghosts often forget they’re ghosts and will go after money, but if they get close enough to an open window, the night air will suck them out.
--Chapter Eight, The Peach Keeper

The original title of The Peach Keeper was God Eats Peaches, which I took from the old saying, “When God eats peaches, He saves the pit.” I had a cousin who would never throw away a peach pit based on that saying. She thought it was bad luck. My family is full of strange Southern superstitions. My great-aunt never liked for company to come in through one door and leave through another because she said that meant the preacher would visit.

How many of us grew up seeing our mothers throw a pinch of salt over their shoulders when salt was spilled? How many of us remember when our grandmothers whispered that a bird tapping on a window meant someone was going to die? We took these things on trembling faith as children, believing them to be real because everything was real back then. Everything had possibilities. So how do we explain, with our skeptical grown-up natures, why we still make an X in the air when a black cat passes. Why we still have to eat something in the morning before we will tell someone about our bad dreams. Why we still worry about umbrellas being opened indoors.

What is it about superstitions that stay with us, that encourage us to pass them on? Flights of fancy, maybe. Or nostalgia. Or maybe the power of the unknown is just that strong. We can’t help but think: What if it’s true? What if it just might be true? So we take an ounce of prevention instead of a pound of cure. We knock on wood and avoid ladders and never break mirrors. Just in case.


My Shelfari Review:

I just finished the book and I really loved it. I enjoyed every bit of it, the pace, the language, the feeling of the place and characters. As always Sarah enters my heart and stays. The Story is filled with mystery and passion for love and food. The original story is set 75 years ago from our day, it is about two best friends and how much they loved each other. The story is about a guy who was as hot as the devil and smelled as sweet as peaches, but was a con man. The story in our day is about a Princess (Paxton), a Freak (Sebastian), a Stick Man (Colin) and a Joker (Willa). And I was really happy to see Claire and Bay from Garden Spells pass in this book.


The Peach Keeper
Interesting Tidbits


My original title for The Peach Keeper was God Eats Peaches.

The town of Walls of Water is based on the many small towns of Transylvania County in Western North Carolina. This county has more waterfalls than any other place in the state and is known as The Land of Waterfalls. Incidentally, Western North Carolina is home to over a thousand waterfalls.

Despite the many coffee references in The Peach Keeper, I don't really like the taste of coffee -- although I do think it has the most amazing scent.

When I was writing The Peach Keeper, I knew the name Paxton Osgood sounded familiar. I Googled it and realized it's a name from the sit-comThe Golden Girls (Season 1, Episode 16 "The Truth Will Out"). I decided to keep the name as an homage to all those late nights writing with the TV on in the background.

The mysterious birds mentioned in The Peach Keeper are goldfinches, and I chose them based on this: "The American Goldfinch has a song that often repeats and sounds like 'Potato chip! Potato chip!'" I knew that this was my kind of bird. 

Think The Peach Keeper is just fiction? Think again...
What Your Coffee Says About You


by Maja Tarateta
Wine X Magazine Issue: U.S. Vol. 5.1


I'm in line at the café to order my usual "large coffee with skim," and every person in front of me says the same thing: "Large with skim," "Large with skim," "Large with skim"... As my turn approaches, I panickly wonder if I should change my order to a cappuccino, if only to alleviate the appearance of following the herd. But from my lips too spill forth, "Large with skim." I sigh, only partly with relief. As I look at the young women crowding the counter with their large skim coffees, a question arises to replace the dread in my head: is it possible that we all share some common personality trait that leads us to order the same coffeehouse beverage?

I now believe we do. In fact, I've put together this handy-dandy guide to what your favorite coffee drink reveals about you. Or what the coffee you order says about you on that particular day, if you're prone to change your choice. This is based on real science that I learned in the abnormal psych class I took my freshman year of college, and on seven years of anecdotal and observational evidence gleaned from habitually hanging in coffeehouses across the United States.

Regular coffee, black: you're a very direct, no-nonsense kinda person. You prefer to experience life in its truest form. You care less about fads and more about integrity.

Regular coffee, light (that's sugar and cream, for those of you outside New York City): you're a dreamer whose feet don't touch the (coffee) ground(s). You believe people are generally good. You seek beauty and a bright (sweet?) side to every situation.

Espresso, short (ristretto): you're very headstrong; a clear thinker who knows what you want and goes for it. Some people say you rush into things, but you've got a plan and won't be swayed.

Espresso, long (lungo): same as above but you take a little longer to get what you want.

Grande decaf coffee: the head says, "Go out and get 'em!" The body doesn't respond. You often feel torn between doing what you want and what others want of you. If you take your decaf with sugar and cream, the head doesn't even say, "Go get 'em!" The head says, "Relax, be cool, things will go your way..." The body says, "Okay."

Latte: you sometimes feel like Peter Pan -- you long to return to your simpler childhood days, when a fun time meant picking out your Trapper Keeper for the next school year.

Cappuccino: if you consume this drink in the morning, you're an authentic person who likes to relax and enjoy all the ups and downs life tosses your way. If you down this after dinner, you strive for truth, which sometimes eludes you and gets distorted along the way. For a life change, switch to espresso or regular coffee after your evening meal.

Chai latte: you often feel reticent to decide. Stay or go? Do or die? Coffee or tea? It's all too much for you! You find yourself carefully tiptoeing across life's tightrope, trying not to be swayed one way or another, but taking the middle road to keep yourself and those around you happy. You try to stay neutral, especially when it comes to dinner table discussions between Grandpa Joe and Uncle Bob.

Hot chocolate: there's something missing in your life that leads you to seek warm, delectable chocolate sweetness in a cup. The Aztecs, after all, considered chocolate an aphrodisiac and an aid to spiritual development. If you order your hot choc with whipped cream, you're really in trouble!

Any drink made with skim milk (or "no foam"): you feel better about yourself if you deny yourself even the simple pleasure of creamy milk or a foam-coated upper lip. But there's still hope for you...unless you opt for artificial sweetener, too.

Hopefully this study will enable café goers to alter their lives simply by their beverage choices. It's also my desire that these theories will help people begin to understand each other, at least while in line at the café. When the pushy bow-tied broker before you orders a skinny no-foam latte, you'll now know what lurks in his deep unconscious. You'll know his psyche's secrets. And be privy to his private shortcomings.

And here's a fun game called The Oracle of Starbucks. Just plug in your favorite drink and it will tell you what that order means.

Rachel's Coffee Snacks
The Peach Keeper Recipes Oatmeal Cookies with Coffee Icing
2 sticks (1 cup) butter, softened
1 3/4 cup granulated sugar
2 eggs
1 1/2 tablespoons honey
2 teaspoons vanilla
2 1/4 cup all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups quick-cooking oats (not instant or old-fashioned)
Whip butter until smooth. Stir in sugar and mix well. Stir in vanilla and eggs and mix well. Sift together flour, cinnamon and baking powder. Add to butter mixture. Stir in oats. Drop onto cookie sheet by teaspoonfuls. They spread a good bit so leave plenty of room. Bake at 350 degrees for 6-8 minutes.
Coffee Icing
Mix 1 1/2 cups powdered sugar with 2 tablespoons black coffee and mix until smooth. You may need to add more liquid to make glaze spreadable.

Double Chocolate Espresso Brownies
Butter-flavored cooking spray
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
14 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/4 cup espresso or strongly brewed French roast coffee, cooled
3 large eggs
1 tablespoon vanilla extract
1 cup chopped walnuts (this can be optional)
6 ounces premium Swiss dark or milk chocolate, coarsely chopped
Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set aside.
Combine sugar and next 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir).
Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate.
Spoon batter into prepared pan, spreading evenly. Bake at 325° for 45 to 48 minutes. Cool completely in pan on a wire rack. Cover brownies with overlapping foil; chill at least 2 hours.
Carefully invert brownies from pan, using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board; cut into squares or diamonds.
(From Christmas with Southern Living 2000)

Trail Mix with Chocolate-Covered Coffee Beans
1 cup mix of mixed nuts, any variety
1/4 cup mini pretzels or pretzel sticks
1/4 cup dried mixed berries (cranberries, cherries, & blueberries)
1/4 cup Reese's Pieces
1/4 cup chocolate-covered coffee beans
(add more berries for a sweeter mix)

The Sugar Queen by Sarah Addison Allen (April 14, 2009)


Book Description [My Copy]

Twenty-seven-year-old Josey is sure of three things:
winter in her North Carolina hometown is her favorite season; 
she's a sorry excuse for a Southern belle; 
and sweets are best eaten in the privacy of her hidden closet.

For while Josey has settled into an uneventful life in her mother's house, her one consolation is the stockpile of sugary treats and paperback romances she escapes to each night . . .

Until she finds her closet harboring none other than local waitress Della Lee Baker, a tough-talking, tender-hearted woman who is one part nemesis - and two parts fairy godmother . . .


Book Description 

In this irresistible novel, Sarah Addison Allen, author of the New York Times bestselling debut, Garden Spells, tells the tale of a young woman whose family secrets—and secret passions—are about to change her life forever.

Josey Cirrini is sure of three things: winter is her favorite season, she’s a sorry excuse for a Southern belle, and sweets are best eaten in the privacy of her closet. For while Josey has settled into an uneventful life in her mother’s house, her one consolation is the stockpile of sugary treats and paperback romances she escapes to each night…. Until she finds her closet harboring Della Lee Baker, a local waitress who is one part nemesis—and two parts fairy godmother. With Della Lee’s tough love, Josey’s narrow existence quickly expands. She even bonds with Chloe Finley, a young woman who is hounded by books that inexplicably appear when she needs them—and who has a close connection to Josey’s longtime crush. Soon Josey is living in a world where the color red has startling powers, and passion can make eggs fry in their cartons. And that’s just for starters.

Brimming with warmth, wit, and a sprinkling of magic, here is a spellbinding tale of friendship, love—and the enchanting possibilities of every new day.


Imagine a world where the color red has startling powers and passion can make eggs fry in their cartons. Welcome to snowy Bald Slope, North Carolina. There's magic behind every closet door.


My Shelfari Review:
A 27-year-old Josey Cirrini is suffocating under her mom's roof in Bald Slope, trying to redeem herself for her wickedness as a child. She has a secret place in her closet for candy. Candy makes Josey feel better, until one day she finds Della Lee Baker in her closet with her candy, and everything changes for Josey.

[‎Sunday, ‎December ‎25, ‎2011] In the beginning, I felt that Josy and her mom were Snow White and the Evil Queen. My favorite thing about this book is Chloe and her magical books! I wish I could have this gift, of books showing up when I need them.

[Tuesday, ‎December ‎27, ‎2011] I just finished the book, and I LOVED it! As always Sarah's world, words and characters enchant me! I laughed, fell in love and cried with them. Chloe and Adam's relationship is beautiful to read about, and forgiveness is beautiful to see. When I was younger, I always thought I would never stay with a guy who cheated on me, but now I see that our lives is not black and white, and people could make a mistake.

*SPOILERS* I knew from the first moment that Della Lee was dead, and a ghost, what kind of surprised me, is the relationship between the three girls, they turned out to be sisters. It broke my heart how Josey's mother acts around her. To tell you the truth I don't feel sorry for her at all. I was happy to see her finally with the man [Adam] she was pinning for for three years! Adams words and action when her mom was acting like a step-mom on their first date brought tears to my eyes.


The Sugar Queen
Interesting Tidbits


From: http://www.sarahaddisonallen.com/sq_tidbits.html?keepThis=true&TB_iframe=true&height=480&width=700


When I began writing what would become The Sugar Queen, Josey's name was Evelyn, and I called the project Evelyn's Closet.

I tried every candy/cookie/sweet mentioned in The Sugar Queen.  More than once.  For the sake of research, of course.

I gained eighteen pounds while writing the book.

Ari Meyers, who played Kate's daughter Emma in the 80s sitcom Kate & Allie , is the narrator of the audio version of The Sugar Queen. Listen to an audio except here.

I live in the mountains of Western North Carolina, home of the fictional ski resort town of Bald Slope in The Sugar Queen. While we in the lower elevations pine for snow and cheer at the sight of flurries, the higher elevations are no strangers to snow and have some great ski resorts like Wolf Laurel (now Wolf Ridge), Sugar Mountain, Sapphire Valley and Cataloochee.

In addition to the US, The Sugar Queen has sold to United Kingdom, France, Portugal, Poland, Greece, Bulgaria, Lithuania, Turkey, Russia.

Your unofficial guide to the candies of The Sugar Queen: 
http://www.sarahaddisonallen.com/sq_candy.html


The Candy:
Bit-O-Honey
Bit-O-Honey is an American candy bar. It first appeared in 1924 and was made by the Schutter-Johnson Company of Chicago, Illinois, United States.
Bit-O-Honey was a new kind of candy bar consisting of six pieces of candy wrapped in wax paper and then packaged in a wrapper. The candy consists of almond bits embedded in a honey-flavored taffy which makes for a long-chewing candy. It is possible to purchase the larger, candy bar version, or a bag of smaller, bite-size versions. Between the mid- and late-1970s, a chocolate-flavored version called Bit-O-Chocolate was made, but this product was later dropped.
Bit-O-Honey was acquired by the Nestlé Company in 1984, which continues production.
Bit-O-Honey is similar in style and packaging (single pieces) to Mary Jane made by Necco.

The current ingredients listed on a package of Bit-O-Honey bought in October 2010: Corn Syrup, Sugar, Sweetened Condensed Skim Milk, Sweetened Condensed Whey, Almonds, Partially Hydrogenated Coconut Oil, Modified Food Starch, Honey, Salt, Dried Egg Whites, Soy Albumen, Sodium Acetate, Artificial Flavoring.
Candy Corn

Candy corn is a confection in the United States and Canada, popular primarily in autumn around Halloween (though available year-round in most places).
Candy corn was created in the 1880s by George Renninger of the Wunderle Candy Company; the three colors of the candy mimic the appearance of kernels of corn. Each piece is approximately three times the size of a whole kernel from a ripe or dried ear.
Candy corn is made primarily from sugar, corn syrup,wax, artificial coloring and binders. A serving of Brach's Candy Corn is nineteen pieces, is 140 calories and has zero grams of fat.
Candy corn pieces are traditionally cast in three colors: a broad yellow end, a tapered orange center, and a pointed white tip.

The National Confectioners Association estimates that 20 million pounds (just over 9000 metric tons) of candy corn are sold annually. The top branded retailer of candy corn, Brach's, sells enough candy corn each year to circle the earth 4.25 times if the kernels were laid end to end.

Originally the candy was made by hand. Manufacturers first combined sugar, corn syrup, wax, and water and cooked them to form a slurry. Fondant was added for texture and marshmallows were added to provide a soft bite. The final mixture was then heated and poured into shaped molds. Three passes, one for each colored section, were required during the pouring process.

The recipe remains basically the same today. The production method, called "corn starch modeling,"[1] likewise remains the same, though tasks initially performed by hand were soon taken over by machines invented for the purpose.[6]

A popular variation called "Indian corn" features a chocolate brown wide end, orange center and pointed white tip, often available around Thanksgiving. Confectioners have introduced additional color variations suited to other holidays.
The Christmas variant (sometimes called "reindeer corn") typically has a red end and a green center; the Valentine's Day variant (sometimes called "cupid corn") typically has a red end and a pink center; the Easter variant (sometimes called "bunny corn") is typically only a two-color candy, and comes with a variety of pastel bases (pink, green, yellow, and purple) with white tips all in one package.
Candy Hearts
Sweethearts are small heart-shaped candies sold around Valentine's Day. Each conversation heart is printed with a message such as "Be Mine", "Kiss Me", "Call Me", "Let's Get Busy", and "Miss You". 
Sweethearts are made by the New England Confectionery Company, or Necco. A similar type of candy is sold in the UK under the name Love Hearts. Necco manufactures nearly 8 billion Sweethearts per year.

Sweethearts are now available in a variety of assortments to choose from including chocolate, tart, and smoothie flavors.

Oliver R. Chase invented a machine in 1847 to cut lozenges from wafer candy, similar to Necco Wafers, and started a candy factory. Daniel Chase, Oliver's brother, began printing sayings on the candy in 1866. He designed a machine that was able to press on the candy similar to a stamp.
 
The candy was often used for weddings since the candies had witty saying such as: "Married in pink, he will take a drink", "Married in White, you have chosen right", and "Married in Satin, Love will not be lasting".

The heart-shaped conversation candies to be called Sweethearts got their start in 1901. Other styles were formerly produced such as lozenges, postcards, horseshoes, watches, and baseballs. As of 2010, the classic pastel candy formula is being abandoned.
 
Sweethearts will be softer candies with vivid colors and all new flavors. Line extensions carrying the Sweethearts brand include chocolates and sugar-free hearts.

In the 1990s, Necco vice-president, Walter Marshall, wanted to update some of the sayings and retire others, including "Call me", "Email me", and "Fax me". The romantic expressions continue to be revised for young Americans. Necco receives hundreds of suggestions a year on new sayings.

Necco produces the hearts from late February through mid January of the following year. Approximately 100,000 pounds of hearts are made per day, which sells out in about six weeks.

In popular culture

  • In the classic book Anne of Green Gables, published in 1908, Gilbert attempts to give a pink candy heart with the words "You Are Sweet" to Anne, who promptly grinds it under her heel.
  • In the Futurama episode "Love and Rocket".
  • In Friends, Janice makes special hearts for Chandler that say 'Chan and Jan forever'.
  • In The Simpsons episode "I Love Lisa", Bart Simpson designs crude insult remarks for conversation hearts, e.g. U Stink.
  • The World of Warcraft online game has Heart Candies with eight different romantic sayings during the Love Is In The Air seasonal event. These can be used to flirt by giving them to other player characters.
  • In the Arrested Development episode "Marta Complex" when George Michael digs through a bowl of candy hearts looking for the one with the answer he wants.

Caramel Cremes
Goetze's Candy (pronounced gets) had its start in 1895, as the Baltimore Chewing Gum Company. It was founded by August Goetze and his son, William. In 1917, the family developed a soft, caramel candy, (known as "Chu-ees") which ultimately evolved into their signature candy, Caramel Creams, (also known as Bull's Eyes), a soft chewy caramel with cream filling in the center. Each individual candy is typically packaged in a clear wrapper and twisted at two red and white ends.
Over the years, the company experimented with a number of flavors, such as peanut butter and banana, however, the current Caramel Creams line includes "Original" (Vanilla), Chocolate, Strawberry and Caramel Apple flavors. 
In addition, two Gourmet Caramel Creams items were introduced at the 2009 All Candy Expo: double chocolate and licorice flavors. According to the manufacturer, Goetze’s caramels have always been made with a low fat, low sodium, no cholesterol recipe, and are made with wheat flour, dairy milk and cream ingredients.
The ingredients list for the Gourmet Caramel Creams Licorice states that this particular candy contains 11% of one’s recommended daily value (RDV) of fiber. Both flavors contain 33% RDV of calcium.  
Chick-O-Stick

Chick-O-Stick is a candy produced by Atkinson Candy Company that has been manufactured since the Great Depression. It is made primarily from peanut butter, granulated sugar, corn syrup, and toasted coconut, with colorings and preservatives added. There is also a sugar-free version of the candy.

Chick-O-Stick is an orange stick of varying length and thickness, dusted with ground coconut. The interior of the stick is honeycombed with peanut butter and the orange hardened syrup/sugar mixture that also forms the shell. When eaten fresh, the candy is dry and brittle, but it has a tendency to draw dampness and become hard and chewy if left uneaten for a long period.
Chick-O-Stick is available in .36 ounce, .70 ounce, 1.0 ounce, and 2.0 ounce sizes, as well as bags of individually wrapped bite-sized pieces.

Chick-O-Stick's original wrapper featured a stylized cartoon of a chicken wearing a cowboy hat and a badge in the shape of the Atkinson logo. The chicken is absent from the more recent wrapper; some commentators have indicated that it contributed to confusion over whether the Chick-O-Stick was candy or a chicken-flavored cracker.
The Atkinson Candy Company's website states that the company's founder "came up with the name one day, and well, it just stuck." The company had once written in correspondence that they felt the Chick-O-Stick "resembled fried chicken" and that contributed to the name.
Cow Tales
In addition to its signature caramel candy, the company [Goetze's Candy Company] also makes a different style of its classic caramel candy, known as Cow Tales.
Cow Tales are similar to the Caramel Creams, but in the form of a long, thin cylinder of soft caramel with a cream center.
Cow Tales are also produced in Vanilla, Chocolate, Strawberry and Caramel Apple flavors. In addition, the company now also offers Mini Cow Tales a bite sized version of Vanilla Cow Tales, Goetze's number one selling 25 cent item.
Gobstoppers
Jaw Breakers
Gobstoppers, known as jawbreakers in Canada and the United States, are a type of hard confectionery. They are usually round, usually range from about 1 cm across to 3 cm across (though much bigger gobstoppers can sometimes be found in Canadian/US candy stores, some stores or stands in Europe and many theme parks, up to 8 cm in diameter) and are traditionally very hard.

The term gobstopper derives from 'gob', which is United Kingdom/Ireland slang for mouth.

Gobstoppers usually consist of a number of layers, each layer dissolving to reveal a different colored (and sometimes differently flavoured) layer, before dissolving completely.
Gobstoppers are sucked or licked, being too hard to bite without risking dental damage (hence the US title).

Gobstoppers have been sold in traditional sweet shops for at least a century, often sold by weight from jars.
As gobstoppers dissolve very slowly, they last a very long time in the mouth, which is a major factor in their enduring popularity with children. Larger ones can take days or even weeks to fully dissolve.
GooGoo Cluster
The GooGoo Cluster is an American candy bar sold since 1899 in Nashville, Tennessee. It was developed by Howell Campbell and the Standard Candy Company. The disk-shaped candy bar contains marshmallow, caramel and roasted peanuts covered in milk chocolate.
GooGoo Cluster is considered the first combination candy bar, meaning it contained several types of candy rather than an all-chocolate bar. The name is thought to refer to the sound a baby makes; another, somewhat questionable theory is that the candy was sold at the Grand Ole Opry (GOO), except that the Opry was established in 1925, 13 years after the candy's debut. However, Standard Candy (with particular emphasis on the GooGoo Cluster) was a long-time sponsor of the program.

During the Great Depression, Goo Goo Clusters were advertised as "a nourishing lunch for a nickel." This slogan was used until the 1950s.
Variations include GooGoo Supreme (pecans replace the peanuts) and Peanut Butter GooGoo (peanut butter replaces marshmallow).

GooGoo Clusters have appeared in the movies Nashville (film), The Nutty Professor and Charlie's War.

GooGoo Clusters have also appeared throughout the PC video game "Redneck Rampage" and "Viva Pinata".
Jelly Nougats

Jelly Nougats are creamy soft nougats with chewy jellies added to give them a fruity flavor.

Lemon Drops
A lemon drop is a sugary, lemon-flavored candy that is typically colored yellow and often shaped like a miniature lemon. They can be sweet or have a more sour flavor.

The term "lemon drop" is also occasionally applied to lemon-flavored throat lozenges, as well as an alcoholic drink consisting of lemon juice, vodka and sugar.

Life Savers
Life Savers is an American brand of ring-shaped mints and artificially fruit-flavored hard candy. The candy is known for its distinctive packaging, coming in aluminum foil rolls.

In 1912, candy manufacturer Clarence Crane of Cleveland, Ohio, invented Life Savers as a "summer candy" that could withstand heat better than chocolate. The candy's name is derived from its similarity to the shape of lifebuoys used for saving people who have fallen from boats. The name has also inspired an urban legend that Crane invented the candy to prevent children from choking, due to his own child having choked on a hard candy.

After registering the trademark, Crane sold the rights to the peppermint candy to Edward John Noble for $2,900. Instead of using cardboard rolls, which were not very successful, Noble created tin-foil wrappers to keep the mints fresh.
Pep-O-Mint was the first Life Savers flavor. Noble founded the Life Savers Candy Company in 1913 and significantly expanded the market for the candy by installing Life Savers displays next to the cash registers of restaurants and grocery stores.
He also trained the owners of the establishments to always give customers a nickel in their change as doing so would increase sales of Life Savers. Since then, many different flavors of Life Savers have been produced. The five-flavor roll first appeared in 1935.

Life Savers was a subsidiary of Kraft Foods before being purchased by the Wrigley Company in 2004. In recent years, the brand has expanded to include Gummi Savers (currently known as Life Savers Gummies) in 1992, Life Saver Minis in 1996, Creme Savers in 1998, and Life Saver Fusions in 2001.
Discontinued varieties include: Fruit Juicers, Holes, Life Saver Lollipops (still sold in carnival wheel games in Seaside Heights, New Jersey) and Squeezit.

Mallo Cup
Boyer Brothers, Inc., is a candy company located in Altoona, Pennsylvania.

Founded by brothers Bill and Bob Boyer in 1936, the company initially produced nut raisin clusters and homemade fudge. The brothers started their business selling door to door.

After those early forays into the candy business, Boyer became notable in the late 1930s for Mallo Cups, a cup-shaped candy consisting of a marshmallow center covered with chocolate.

The company was acquired by American Maize Products in 1969 and then by Consolidated Brands in 1984. The company still operates from its original plant located in Altoona, Pennsylvania.

Lately, the company expanded its line to include Smoothies, a peanut butter center covered with butterscotch. The company also produced other short-lived cup candies such as Fluffernutter, a mixture of marshmallow and peanut butter covered in chocolate.

Boyer products include "coins" printed on the cardboard package insert. The coins are collectible and redeemable for prizes from Boyer's catalog.

Mallomars
In the US, Mallomars are produced seasonally at Nabisco. A graham cracker circle is covered with a puff of extruded marshmallow, then enrobed in dark chocolate, which forms a hard shell.
Mallomars were introduced to the public in 1913, the same year as the Moon Pie (a confection which has similar ingredients).
The first box of Mallomars was sold in West Hoboken, NJ (now Union City, NJ). Nabisco discusses it with a short story printed on Mallomar boxes.

Mallomars are generally available from early October through to April. They are not distributed during the summer months, supposedly because they melt easily in summer temperatures, though this is as much for marketing reasons as for practical ones.
Devoted eaters of the cookie have been known to stock up during winter months and keep them refrigerated over the summer, although Nabisco markets other fudge-coated cookie brands year-round.
Seventy percent of all Mallomars are sold in metropolitan New York. The issue of Nabisco's choice to release Mallomars seasonally became a parodied topic on a sketch delivered by graphic artist Pierre Bernard on Late Night with Conan O'Brien.

According to the box, Mallomars are made in Canada by Kraft Foods. In Canada, these are known as "Dream Puffs."

MellowCreme Pumpkins
A candy pumpkin is a small, pumpkin-shaped, mellowcreme confection primarily made from corn syrup, honey, and sugar. Traditionally colored with an orange base and topped with a green stem to make candy pumpkins largely identifiable with Halloween, a candy pumpkin is considered a mellow creme by confectioners since the candy has virtually no oils or fats in it but has a marshmallow flavor.
Sometimes called candy corn's first cousin, candy pumpkins are made through a starch casting process similar to that for candy corn.
Brach's candy pumpkin, known by the trademarked name "Mellowcreme Pumpkin," is the most popular candy pumpkin. Brach's Confections is now owned by Farley's & Sathers Candy Company.

Candy pumpkins are made using the same process to make candy corn. The candy corn process and product were created by George Renninger of the Wunderlee Candy Co. in the 1880s and became popular as a treat in the 1920s.
Candy pumpkins first were produced in mid 20th century using a process similar to that of candy corn. Corn syrup, food coloring, honey, and sugar are beat and heated in large kettles to produce an ultra-sweet syrup.
This slurry generically is called "mellowcreme" by confectioners, since the resulting candy has a mellow, creamy texture.
The mellowcreme slurry then was divided into two uneven amounts, with the large amount receiving orange food coloring and the smaller receiving green food coloring.
A mogul machine brings the two colored mixtures together into a mold made of cornstarch, and the assembly is sent to a separate drying room to dry for 24 to 36 hours.Once dry, the candy is shaken violently to remove excess cornstarch and a final glaze is added to give the candy pumpkin a sheen. Candy pumpkins, acorns and other shapes that are derived from the mellowcreme slurry are often sold with candy corn under the name "harvest mix."

Candy pumpkins are popular in part because the mellowcreme gives them "an interesting texture."
The fact that candy pumpkins are fat free adds to their popularity.
As of 1988, most big confectionery companies, including Mars Inc., did not market special Halloween candies. The one exception was Brach's Confections, which made candy pumpkins among other seasonal products.
Their "Mellowcreme Pumpkin" was made to look like an autumnal vegetable; each pumpkin contained 25 calories and 5 grams sugar.
In 1992, Brach's Confections expected to sell more than 30 million pounds of mellowcreme candy during the fall season, which included its seasonal mellowcreme pumpkins.

By the late 1990s, competitors of Brach's realized that the market for the special Halloween candy pumpkin was expanding. For example, in 1997, candy pumpkins and other mellowcreme candies helped push annual spending on Halloween candy in the United States to an estimated $950 million a year.
In response, Mars, Inc. came out with Snickers Creme Pumpkin in 1998. The milk chocolate-covered peanut and caramel candy was packaged in a 1.20 oz. size with a plastic wrapper featuring a jack-o-lantern on the package.
At the time, the Snickers Creme Pumpkin retailed for 50 U.S. cents. Two years later, in 2000, Frankford Candy & Chocolate Company cross-licensed with ConAgra Foods to produce Peter Pan Peanut Butter Pumpkins.
Peter Pan Peanut Butter Pumpkins included a "rich and creamy" Peter Pan peanut butter center pressed into a detailed pumpkin mold. At that time, the Peter Pan pumpkin candy was sold in 14 oz. bags. Also in 2000, Zachary Confections expanded its product line to include candy pumpkins.

In addition to helping characterize Halloween, candy pumpkins played a role in the current U.S. implementation of daylight saving time. Since the 1960s, candy makers had wanted to get the trick-or-treat period covered by Daylight Saving, reasoning that if children have an extra hour of daylight, they would collect more candy.

MoonPie


A moon pie or MoonPie is a pastry which consists of two round graham cracker cookies, with marshmallow filling in the center, dipped in chocolate or other flavors.
The traditional pie is about three inches (76 mm) in diameter. A smaller version exists (mini MoonPie) that is about half the size, and a Double-Decker MoonPie of the traditional diameter features a third cookie and attendant layer of marshmallow.
The four main flavors are chocolate, vanilla, strawberry, and banana. Double Decker MoonPies also come in lemon and orange; MoonPie Crunch comes only in peanut butter or mint.

Mr. Goodbar

Mr. Goodbar is a chocolate-flavored candy bar containing peanuts, whose packaging can be easily identified by its distinctive yellow background and red text. It is manufactured by The Hershey Company and was introduced in 1925. Hershey initially did not want its name associated with a chocolate bar that contained nuts, so it was introduced as being produced by the Chocolate Sales Corporation. It is currently available both as an individual product and as one of the varieties of Hershey's Miniatures.

Looking for Mr. Goodbar was also the title of a 1975 novel by Judith Rossner, and an Oscar-nominated 1977 movie.
Now & Laters
Now and Later is a brand of fruit-flavored taffy-like product which is organized into squares packaged in colorful paper. The candy is sold in packages containing 3 plastic-wrapped packs of 6 Now and Laters each, with each plastic-wrapped pack containing a different flavor. It is also sold in smaller individual flavor packs, typically six in each for as little as 25 to 30 cents.

"Hard 'N Fruity Now and Soft 'N Chewy Later," the slogan found on each square's wrapping, replaces "Eat Some Now. Save Some for Later."
Oatmeal Creme Pie
Little Debbie products are primarily cookie and cake based dessert snacks. They come in dozens of varieties, including the top-selling Swiss Cake Rolls, Nutty Bars, Cosmic brownies and Oatmeal Creme Pies. Little Debbie products are available in most discount, grocery, and convenience stores, both in boxes and individual wrappings.

The Little Debbie brand is better known than McKee Foods, its parent company. In the 1960s, company founders O.D. and Ruth McKee decided to name a product after one of their grandchildren - four-year-old Debbie. The original image of Debbie used on packaging and advertising was based on a black-and-white photo. Atlanta artist Fred W. Hunt did the original color artwork based on a photo O.D. had in his pocket of Little Debbie with a pony. In discussing what he wanted for a logo he pulled out her small photo and said, "Something like this." Minor changes were made to the logo in 1987.

The Little Debbie brand sponsored the Wood Brothers #21 Ford Fusion for several years in the NASCAR Sprint Cup Series, and switched to the #47 JTG Daugherty Racing team in 2009 season. From sundown Friday to sundown Saturday, the Little Debbie logos are covered or removed, and the crew wears non-Little Debbie attire as a condition of sponsorship because McKee Foods was founded and is run by owners who are Seventh Day Adventists.
Pecan Roll

Red Hots

Red Hots are small cinnamon-flavored candy created and trademarked by the Ferrara Pan Candy Company in the 1930s. They are used in some apple sauce recipes and as confectionery decorations.

Rock Candy

Rock candy (also called rock sugar) is a type of confectionery mineral composed of relatively large sugar crystals. This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string or stick. Heating the water before adding the sugar allows more sugar to dissolve thus produces larger crystals. Crystals form after 6–7 days. Food coloring may be added to the mixture to produce colored candy.
Sno-Caps

Sno-Caps is a brand of candy consisting of small pieces of semi-sweet chocolate candy covered with white nonpareils. The candy was introduced in the late 1920s by the Blumenthal Chocolate Company; Nestlé acquired the brand in 1984. They are normally sold in boxes as movie theatre candy.

Snow (Maple) Candy
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable in French-speaking Canada; also sugar on snow in the United States) is a confection made by boiling maple sap past the point where it would form maple syrup but not so long that it becomes maple butter or maple sugar.

Sour Patch Kids
Sour Patch Kids are a soft candy with a coating of sour sugar created by Paul Mihalick. When sour confectionery was first introduced it was not considered a serious product category, more of a children's fad. Success, however, rocketed it into the mainstream. One of the driving forces behind the brand's growth was its success in cinemas, and even now it is a staple for moviegoers. Today Sour Patch Kids is a top selling sour brand in the North American marketplace. There are many different flavors, including regular, Watermelon, Fruits, Cherry, Peach, Blue Raspberry, Xploders, and Extreme. The Sour Patch Christmas Kids, which are only sold around Christmas time, have been discontinued.
Spice Cookies


Moravian spice cookies are a traditional kind of cookie that originated in the Colonial American communities of the Moravian Church. The blend of spices and molasses, rolled paper thin, has a reputation as the "World's Thinnest Cookie." They are related to German Lebkuchen; original recipes can be traced back to the 18th century.

The cookie is especially popular around, and usually associated with, Christmas in communities with a strong Moravian background such as Winston-Salem, North Carolina and Bethlehem, Pennsylvania, which still maintain the two largest Moravian communities in the United States. Although there are a few bakeries that still roll and cut the cookies by hand, some now use a mechanized process for making the cookies in order to meet the demand. While this does not affect the taste, the machine-made cookies have been criticized for not being as thin as their handmade counterparts.

While the spice recipe is the most traditional and well-known of the Moravian cookies, other versions have appeared over the years, including sugar, lemon, black walnut, and chocolate varieties.

Squirrel Nut Zippers
A Squirrel Nut Caramel is a type of chewy caramel candy with pieces of peanuts mixed in. There are two variations: one has chocolate and one is caramel based.

Chocolate Squirrel caramels were the original flavor of Squirrel Brands caramels. The current ingredients are as follows: Corn Syrup, Sugar, Peanuts, Condensed Milk, Chocolate, Partially hydrogenated Soybean and/or Cottonseed oil, Natural & Artificial Flavor, Salt, and Soy lecithin.

Squirrel Nut Zippers, the vanilla nut caramel variety, was developed in the mid 1920s in order to complement the chocolate variety. Squirrel Nut Caramels were originally made by the Squirrel Brand Company, located in the Area 4 neighborhood of Cambridge, Massachusetts, but they are now part of Necco. A public park named Squirrel Brand Park is now located at the former site of their factory.

Sugar Daddy

Sugar Daddy is a candy bar on a stick manufactured by Tootsie Roll Industries. A bite-sized candy based on the Sugar Daddy is marketed under the name Sugar Babies.

Sugar Daddy was invented in 1925 by a chocolate salesman named Robert Welch at the James O. Welch Company. Sugar Daddy was originally called the Papa Sucker. The name was changed to Sugar Daddy in 1932. Sugar Babies were introduced three years later, in 1935.


The James O. Welch Company was purchased by the National Biscuit Company (Nabisco, now Kraft Foods) in 1963. The Welch brands were sold to Warner-Lambert in 1988; Tootsie Roll Industries acquired them in 1993. The Tootsie Roll Industries now makes Sugar Daddy candies.


Today, Sugar Daddy candies are produced in two sizes, the Junior Pop, with 53 calories, and the Large Pop, with 200 calories.
SweeTarts


SweeTarts are sweet and sour candies invented by J. Fish Smith, the owner of Sunline. The tablets were created using the same basic recipe as the already popular Pixy Stix and Lik-M-Aid products, in response to parents' requests for a less-messy candy. In 1963, SweeTarts were introduced with the same flavors as the popular Pixy Stix: cherry, grape, lemon, lime, and orange.

The current flavors in the SweeTarts roll are: blue raspberry (blue), cherry (pink), grape (purple), orange (orange) and green apple (green). In 2001, Nestlé replaced the original lime with green apple. In 2009, Nestlé stopped making lemon (yellow). Also, the flavors are more tart now than in the past.

Retired flavors include lime (the former flavor for green) and lemon (yellow).

Swiss Cake Rolls


Little Debbie products are primarily cookie and cake based dessert snacks. They come in dozens of varieties, including the top-selling Swiss Cake Rolls, Nutty Bars, Cosmic brownies and Oatmeal Creme Pies.