text/html; charset=utf-8" /> Lovescool – For the Love of Dessert » Blog Archive » A Moment of Weakness


A Moment of Weakness

Hammond's chocolate and caramel covered marshmallows

Every morning on my way to work I stop at Oren’s coffee shop in Grand Central Station to get an oat scone and coffee. I love this coffee shop because they carry freshly made items from Balthazar Bakery, Doughnut Plant and Mitchell’s and also stock a variety of prepackaged sweets from famous chocolatiers around the country. During morning rush hour there is always a line, and plenty of time to puruse their wide selection as you wait.

I always enter Oren’s with the same, single intention of getting an oat scone, but my eyes quickly wander as I begin to wait. The line begins next to a display of See’s hard candy, wraps around a curved counter full of sweets, and ends at the row of pastries where you order. My first temptation as I enter the line is no problem to resist since hard candy is not my weakness. Trouble begins as the line moves forward and I reach the packets of Serendipity Frrrozen Hot Chocolate and cute tins of chocolate covered espresso beans. I give both serious consideration since chocolate is definitely my style, but since I’ve tried both before I manage to hold back. Rounding the curve of the counter I pass various cookies, brownies and biscotti that almost make me give in, but since it’s breakfast time, I wait. Then, just as I’m about to give my order for the item I actually came in for, a tall glass jar filled with Hammond’s chocolate and caramel covered marshmallows comes into sight. Normally I can walk by a marshmallow without thinking twice, but the cute, old-fashioned packaging and layers of chocolate, caramel and marshmallow showing through the glass always makes me pause. Today was the day I finally gave in (buying both the chocolate and caramel varieties, of course) and I took my little marshmallows, along with my oat scone, with me to work.

As soon as I reached my destination, I unwrapped the wax paper packaging of the chocolate covered marshmallow and attempted to cut off a slice.

Chocolate covered marshmallow

The knife had serious trouble working its way through the marshmallow gob, and it took every arm muscle I had to break off a piece. It seemed like the “Since 1920″ label on the packaging referred to more than just the company. Undeterred, I attempted to eat the marshmallow and spent the next 5 minutes chewing my bite sized piece. With the consistency of a Milk Dud and the flavor of Tootsie Roll, I decided that my first bite of this marshmallow was my last. Unfortunately, this was a case of falling victim to the smart placement of candy in the check-out line.

After all this fuss, do I regret my impulse purchase? No, because now I’ll have one less thing to worry about when I line up all over again on Monday morning.


Nic says on April 22nd, 2005 at 11:15 pm:

What about the caramel marshmallow? Was its fate to remain uneaten, its future marred by the disgrace of its chocolate predecessor? (Not to be overdramatic, or anthing.)

Jessica says on April 23rd, 2005 at 12:00 am:

What a coincidence! I work by Grand Central too! Are the Doughnut Plant products good at Oren’s? I hear it’s best to get the doughnuts at the real shop, since they “age” quickly. But I don’t want to go all the way to the LES.

Kelli says on April 23rd, 2005 at 1:06 pm:

Hi Nic — Thank you for asking about the caramel marshmallow! I did give up after eating the chocolate one, but went back to the caramel after you mentioned it. The caramel variety is 100% better than the chocolate. I still didn’t finish the entire thing, but it’s significantly better.

Hi Jessica — I’m sure that the dougnuts are better direct from the source, but they’re not bad at Oren’s. Maybe I’ll run into you there one morning!

Jessica says on April 24th, 2005 at 8:34 pm:

Actually, I get out at the Chrysler building exit, since it’s closer to where I work. But I always think about stopping at Oren’s for a pick-me-up. Any coffees you recommend?

One time I visited Ciao Bella during my lunch break. The gelato and fruit sorbets were better than most in the U.S., but still didn’t match up to the kinds I had in Italy. But the chocolate sorbet was INSANE! It tasted like it was made with bittersweet chocolate, but the ingredients are just cocoa, water and sugar!

http://www.lovescool.com/wp-content/themes/LovescoolTheme2.0/images/sidebar_frame_top.gif" width="240" height="18" border="0"/>
Capogiro Gelato
Magnolia Bakery
Minamoto Kitchoan
Jin Patisserie
Orwasher’s Bakery

Cupcake Blog
Sweet Freak
Nomad With Cookies
One Sweet World
She Who Eats
Sugar Bomber
Tea Masters
Strong Buzz
Tish Boyle
A Full Belly
Buttercream and Roses
Breath of a Salesman
Brownie Points
Domestic Goddess
Food Beam
L’Atelier Vi
Love Made Visible
Restaurant Girl
Girl Who Ate Everything
Su Good Eats
Voice of Tea
Food Section
Food Whore

BabyCakes: Vegan and Gluten Free Baking
by Erin McKenna

Super Natural Cooking
by Heidi Swanson

BakeWise: The how's and whys of successful baking.
by Shirley O. Corriher

Baked Brooklyn
by Matt Lewis

Atlas Shrugged
by Andrea Dinoto

Atlas Shrugged
by Ellen Williams

http://www.lovescool.com/wp-content/themes/LovescoolTheme2.0/images/small_lovescool_mark.gif" width="29" height="19" border="0" />


Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

Read more about us...


An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

Find out more...


Blog posts are dropped into categories like cookies on a cookie-sheet.

Baking Equipment (5)
Classes (11)
Events (43)
General (160)
Recipes (40)
Resources (9)
Sweet Places (51)


But I think we are all searching for that special something.



Whether you are just saying hello or wish to ask a question, feel free to send me a sweet note anytime.

E-mail me.


You can subscribe to our RSS/XML feed here.