Created by Patty Newkirk and her daughters, Laurie and Nancy, Creative Cakery began in 1983. Up until that point, the women had perfected their cake recipes inside the family kitchen, selling confections out of their home. Their designs are built upon bundt cakes with a fluted design that allows for easy frosting and decorating, in addition to nooks and crannies to add in birthday, holiday, or corporate-takeover-themed accoutrements.
Gwen Willhite founded Cookies by Design in 1983, when an unsatisfying brainstorming session about gift ideas led her to ponder one exciting question: why should flowers and sweets remain separate? Her solution was to design the cookie bouquet, where custom hand-decorated cookies are displayed on sticks and arranged like flowers in gift baskets. Her invention quickly became a popular gift among locals, particularly those allergic to real blooms or too bashful to look at naked cookies.
Twenty-five years later, there are roughly 90 Cookies by Design locations across the country. Each shop's team of bakers creates cookie baskets with a degree of care that matches Willhite's original vision, decorating and arranging sweet shapes for birthdays, holidays, and any other special occasion.
The blenders at Juice it Up! crank out a made-to-order menu of nutritious smoothies in a slew of fusion flavors. Rather than construct a fort out of kleenex boxes, sippers guard against flu season with a cup of Orange Blitz, where orange juice blends with blueberries, bananas, and orange sherbet. Sweet pineapple juice and lime sherbet mingle with a chorus line of peaches in the Congo Lime, and lemonade infuses a blend of raspberry juice, strawberries, and pineapple sherbet in the Lucky Lemon Punch. Though not covered by this Groupon, patrons can bolster their beverages with shots of wheatgrass, soy protein, ginkgo biloba, and other natural supplements to boost bodily strength and immunity without bench-pressing an ambulance.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
Just like the real Paradise, filled with edible angels and knowledge of good and evil trees, Paradis's flavors change with the seasons and the mood of its cows. No day is ever the same, but it will always have inventive flavors for even the most discerning: 2009 saw the introduction of silky ice cream concoctions such as strawberry buttermilk and peanut crunch chocolate chip as well as effusive sorbets such as mint lime and orange chili. One scoop goes for $3.50, milkshakes with two flavors go for $5, and ice cream by the pint ($10) and quart ($20) for parties and Arctic picnics.