Word Witches and Magic Snacks by YA Paranormal Author Leigh Goff...

Writing can be a deliciously creative endeavor. We all know that food fuels the mind, so why not indulge in a few tasty treats to keep your energy levels high and your inspiration flowing? Whether you're tackling a daunting deadline or embarking on a brainstorming session, here are a few fun snacks that are sure to satisfy your cravings and fuel your writing process.

Let's start with the magical combo of chocolate and coffee. The velvety goodness of dark chocolate pairs perfectly with a steaming cup of coffee, creating a harmonious blend of flavors that can give you that extra boost of creativity. The caffeine provides a jolt of energy, while the sweetness of chocolate adds a touch of decadence to your writing ritual. Take a break from your keyboard, savor a moment of bliss with this duo, and let your imagination run wild.

If you're looking for something a little more spellbinding, tap into your inner child with a plate of colorful, bite-sized snacks. Think mini sandwiches, fruit skewers, or a bowl of mixed nuts and popcorn (see fun recipe below!). Not only are these treats fun to eat, but they also offer a variety of flavors and textures to keep your taste buds entertained.

By incorporating fun snacks into your writing routine, you can indulge your taste buds and invigorate your mind. Whether you opt for the enchanting chocolate and coffee combo or explore a whimsical array of bite-sized treats, these snacks will add an extra sprinkle of enjoyment to your writing sessions. So, grab a snack, sit back, and let the magic happen as you embark on your next writing adventure.

Sweet & Salty Marshmallow Popcorn

8 cups popped popcorn, we use air popped popcorn

1½ cups pretzels

½ cup unsalted butter

1 cup packed light brown sugar

2 tbsp. light corn syrup

12 big marshmallows

½ tsp. vanilla

1 tsp. sea salt

1 cup M&M's 

Lay popcorn and pretzels on a large baking sheet that has been lined with a Silpat baking mat. Parchment paper will work, too. Set aside. 

In a medium saucepan, melt butter over medium heat. Add brown sugar and corn syrup. Cook until melted and combined. Add marshmallows and stir until completely melted. Remove from heat and stir in vanilla and salt. 

Evenly pour the marshmallow caramel mixture over the popcorn and pretzels. Gently stir until the popcorn and pretzels are well coated. It will be sticky! Stir in the M&M's. Taste and season with additional salt, if desired. Store in an airtight container for up to one week. The popcorn will stay sticky and soft! 

Note – if you need the recipe to be gluten-free, make sure you use gluten-free pretzels. You can also use peanut M&M's or stir in peanuts! 

Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).

 She has three published novels, DISENCHANTED, BEWITCHING HANNAH, and KOUSH HOLLOW. She is also a member of SCBWI and a graduate from the University of Maryland.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

Photo and recipe from Two Pease & Their Pod Marshmallow Popcorn Recipe

Not-Your-Usual-Caramel Corn...

Presentation suggestion

This version of caramel corn is truly the easiest, and most foolproof recipe you’ll ever find. Package this treat for gifts to friends and neighbors during the holiday season, and you’ll be the most popular person on the street. Perfect for stocking stuffers, giving to your special Valentine or hostess gifts too! Tie a bag of caramel corn to a bottle of wine, or fill a decorated mason jar for party favors. The gift-giving possibilities are endless!

What You Need:

7 quarts plain popped popcorn
2 cups dry roasted peanuts or cashews or your favorite nuts, optional
2 cups brown sugar
½ cup light corn syrup
1 cup margarine
1 tsp. salt
½ tsp. baking soda
1 tsp. vanilla extract

What You Do:

PREHEAT oven to 250° F (120° C).

PLACE popped popcorn into two shallow greased baking/roasting pans. Add the peanuts or your choice of nuts (mix’em up if you wish) to the popcorn. Set aside.

COMBINE brown sugar, corn syrup, margarine, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Boil for 5 minutes. Stir constantly.

REMOVE from heat. Stir in baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the popcorn coated.

BAKE for 1 hour, removing the pans and giving them a good stir every 15 minutes. Line the counter top with waxed paper. Dump the popcorn out onto the waxed paper and separate the pieces.

ALLOW to cool completely, then store in airtight containers or resealable bags.

So while the corn is cooling, and maybe you're doing a few taste tests, why not relax on the couch, and visit the small, tourist town of Fairy Falls, starting with Lost and Found, Book #1 of Mysterious Tales from Fairy Falls? Just don’t forget the bug spray...