All things Sweet . . .
Many thanks to the Sisterhood (and especially Cindy Kirk) for letting me drop in today!
Without knowing, my parents gave me a name that fit me perfectly. Until I turned 30, no one called me by my given name, they called me Candi. I don’t know why it changed but I still relate my given name to being in trouble. You know, the mother voice yelling it out the front door–which also included your middle name–and the guarantee you were about to get spanked or put on restriction? Yeah. I know it well.
The first series of romances I wrote for Avon Impulse were “The Sugar Shack” novels, which revolved around a family bakery (and lots of sweet snacks). As I began my new “Sweet, Texas” series (Anything But Sweet will be on sale July 2013) for Avon books I had to consider that maybe deep down inside I have a real confectionary fixation.
With the holidays upon us I thought maybe we could just try to exorcise this whole sugar thing out of my system. Let’s begin with the confession:
First of all, I am a cookie snob. Yep. I admit it. I cannot go into the store and buy cookies off the shelf or even from the in-store bakery. Unless dunked (yep, I’m a dunker) in a glass of milk, I cannot stomach Chips Ahoy cookies. Notice I say unless they are dunked, which means I will still totally eat them. I am also a pie snob, which is to say I favor anything with a crust over anything with frosting. And don’t even get me started on Butterfinger candy. I will be a fan until my teeth rot. I love chocolate—any kind—but sometimes all I really want is a box of Hot Tamales or Mike and Ike’s.
Now that I’ve actually voiced my fixation I find I’m really craving a frozen Snickers bar and I realize there’s no way I’m every going to overcome the sugar cravings. So I might as well share a quick and easy recipe I make around the holidays and I will probably go make right now. You should too.
But first, tell me about your sweet cravings. Dark chocolate or milk? Cake or pie? Red licorice or black?
Winner will be post on Sunday by 2pm!!
One cup peanut butter
Two 12-oz. bags butterscotch chips
One 12-oz. bag chopped peanuts
One pkg. chow mein noodles (the short crunchy ones)
Over low heat in a saucepan melt peanut butter. Gradually add butterscotch chips till melted. Remove from heat. Immediately add peanuts and noodles. Drop by spoonfuls onto wax paper. Let cool. Store in zip lock bags.
After 22 years of working at becoming published, Candis Terry is the happy author of THE SUGAR SHACK NOVELS published by Avon Impulse. She is also the first Impulse author to be moved up to mass market with her new SWEET, TEXAS Series—the first book Anything But Sweet will be a July 2013 release. Born and raised near the sunny beaches of Southern California, Candis now makes her home on an Idaho farm with her very own alpha male who somehow survives a house full of girls. She’s experienced life in such diverse ways as working as an engineer in a Hollywood recording studio right on down to wiping sheep noses. Only one thing has remained constant: Candis’ passion for writing memorable love stories about the push and pull in the search for a happily ever after. Connect with her on both Facebook and Twitter.