chip cookies – Fallen Souffle http://fallensouffle.com/ Tue, 12 Apr 2022 03:28:09 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://fallensouffle.com/wp-content/uploads/2021/08/cropped-icon-32x32.png chip cookies – Fallen Souffle http://fallensouffle.com/ 32 32 Little hands are a big help in the kitchen – The Examiner https://fallensouffle.com/little-hands-are-a-big-help-in-the-kitchen-the-examiner/ Sat, 05 Mar 2022 12:07:51 +0000 https://fallensouffle.com/little-hands-are-a-big-help-in-the-kitchen-the-examiner/ By Gloria Yoder The Amish Cook Kitchen styles come and go in spurts with us. I like to leaf through cooking magazines with creative ideas from other cooks. However, in the midst of an intense life of homeschooling three and mothering six young children, I rarely have or make time for extravagant dishes. When I […]]]>

By Gloria Yoder The Amish Cook

Kitchen styles come and go in spurts with us. I like to leaf through cooking magazines with creative ideas from other cooks. However, in the midst of an intense life of homeschooling three and mothering six young children, I rarely have or make time for extravagant dishes.

When I dig for new recipes, it’s no longer the prettiest creations I’m looking for, but what falls into the category of nutritious, simple and affordable all-in-one foods. Julia is definitely a baker at heart and enjoys trying new recipes in the baking channel. There is a satisfaction that I never imagined possible in growing a baker among us. With a growing family consuming huge amounts of food, it’s such a blessing that she comes to see me in the afternoon to ask if she can cook something.

Unless I have other plans for her, I always give her the green light, “Go ahead!” After choosing a recipe and tying the new baker’s apron Aunt Mary made for her, she’s ready to go.

Hosanna is on her heels. Thanks to Mary for making a matching beige and white apron for her too. Recently, she mixed pancakes from scratch on her own as I told her the ingredients and quantities from the recliner, where I was holding a feverish child.

Since Austin learned to read, he now enjoys reading his ingredients on his own. As a 7 year old boy, I was amazed at his cooking skills. Maybe he will look like his father, who is a chef at heart.

Jesse likes to help where he can. Last week, while mixing dry ingredients for cookies, pancakes, and brownies (for convenience on busy days), Jesse said he wanted to drive the new little digger through my ingredients. I debated. No doubt it would keep him out of trouble for quite a while.

I scanned my turntable with containers and spotted a flat one. Grabbing it, I put a few cups of quick oats in it.

“Here you dig into these rolled oats and walk them around in the container, okay?”

It worked beautifully as Elijah carefully helped me measure and scoop out the ingredients and whisk them together. Elijah has his dad’s patience and can happily help out in the kitchen for a long time, reminding me now and then that since he’s cooking this food, he can pour it on his plate too. It’s amazing how much it motivates them to want to bake or cook when they know they can make their own food, and if it’s cake or bars they’re helping out with , they have the chance to cut them.

At one year old, little Joshua is serious about doing his part in dumping and fussing. He follows Elijah and Dad’s traits of being careful and precise and careful not to mess up too much.

As you can only imagine, at 4:00 p.m. our kitchen takes on its own characteristics as we prepare supper. While it teaches valuable life lessons that kids help clean up the kitchen, it’s a pleasure and a half that Dad sometimes takes the little tribe with him into the living room while I clean up! And yes, when the canisters were replenished and the projects finished, Jesse wiped down his new charger and I was like new again!

Now that Julia is baking chocolate chip cookies, I’ll leave you with my “too easy and too good rice,” which we’ll have for supper tonight. As you know, rice isn’t usually too high on kids’ favorites list, but this rice is a hit no matter where we go! It seems too easy for his taste every time. Thanks to Mary, Daniel’s sister, for showing us the recipe!

Gloria Yoder is an Amish mother, homemaker, and writer from rural Illinois. To learn more about the column, visit www.amish365.com/about.

Rice cooking too easy and too good

4 cups of chicken broth

1 cup of water

2 cups rice (I prefer to use Parboil rice)

3 tablespoons parsley flakes

2 teaspoons seasoning salt

6 tablespoons of butter

½ teaspoon black pepper

½ teaspoon of salt

1 tablespoon chicken base

2 cups diced and prepared chicken

1 cup bell peppers, diced (optional)

1 cup onions, chopped (optional)

1 cup mushrooms, diced (optional)

Pour everything into a 9 x 13 inch baking dish, mix everything together and bake at 350 for one hour or until the rice is tender. You can add a little water if more is needed to absorb the rice. Sprinkle with a cup of shredded cheese of your choice and, if desired, top with seasoned breadcrumbs. Return to oven until cheese is melted.

For 15 people. The recipe can also be cut in half.

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Winter Restaurant Week 2022: The Choices! https://fallensouffle.com/winter-restaurant-week-2022-the-choices/ Tue, 22 Feb 2022 20:28:35 +0000 https://fallensouffle.com/winter-restaurant-week-2022-the-choices/ This is Winter Restaurant Week!!! That means you have a chance of slamming it into 4WD and punching a hole in your food rut. Go out and enjoy some of the best hot meals that arrive at your table, without the need to do the dishes or recycle containers, while allowing you to put a […]]]>

This is Winter Restaurant Week!!! That means you have a chance of slamming it into 4WD and punching a hole in your food rut. Go out and enjoy some of the best hot meals that arrive at your table, without the need to do the dishes or recycle containers, while allowing you to put a few spare dollars in that holiday fund. If I had unlimited gut space, here’s what I’d eat all week:

BEGINNERS

all saints is the hot spot for people in the industry, but you’re welcome for a $35 dinner that should (IMHO) include these charred cucumbers with whipped ricotta, mushroom bolognese with pappardelle pasta, then this chocolate cake. You won’t miss the meat, swear.

New Brewery is, by name, new (although you might have RWed here when it was Pig Ate My Pizza). The $30 dinner has a lot to offer, starting with the Handsome Bobb salad which is both beautiful and good, or the cauliflower gratin, for when you want to eat well but also eat badly. I’d take this pork belly curry because it’s crispy and bright, but if you’re feeling nostalgic, there’s a cheese pizza on the brioche crust for you.

Can a cocktail be one of the three courses? I allow it. O’Shaughnessy Distillation did RW this round with a $30 dinner. Form a group and graze your choice of small plates, grab some chocolate chip cookies from Grandma Colleen, then dip them in your Keeper’s Heart Old Fashioned. All whiskey nerds do.

If you can’t get to the islands, you can at least get to Paul Hana in Sauvage. A southern metro spot with South Pacific leanings, they offer a $40 dinner during which you can choose a starter of spicy tuna poké known as an ahi bomb or Thai lobster bisque with lemongrass, ginger and red curry. So maybe you do kalbi steak, maybe opakapaka fish with ginger scallions or char siu pork loin with island rice. Finish with the pineapple upside-down cake that carries a rum spritz like so many holiday breezes.

Have you been to the new Bloomington site of Smack Shack? Now is your chance! The new spot and the original NoLo spot have the same offers, but can we please raise a fin for free parking in the suburbs? Drop by for an easy $25 lunch that should start with a lobster macaroni and end with an andouille po’boy. And then do a squat at the bar with your laptop and roll into the $35 dinner where you’ll opt for lobster guac, jambalaya and key lime pie. No meter screams at you.

THE BEST OF THE REST

If you’re tired of all your friends and their beach pics, head over to Baja House this week for your own staycation. Start your $35 dinner with a bright and fresh tuna poké, these dipping scallops with roasted corn and pork belly are so satisfying, and a little coconut flan at the end will make up for the many mezcal drinks that you will order.

I feel the appeal of Summit Beer Cheese Soup from by Baldamar Lunch at $25. After that, I make the 1/2 lobster roll with fries as the best soup-n-sandwich combo ever. And then: chocolate mousse for dismantling.

Birch is on the lake has a good option for lunch, especially if you want a drink during the day. It’s just an extra $5 for a mini beer flight, which goes well with the beer-battered golden hoagie on the $20 lunch menu. Start with French Onion Soup and choose your beers to sip dark and light ales.

While many RW kids only dine for these deals, Broders kitchen keeps it only to take away. All day (lunch or dinner!), you can pick up a three-course meal for $20! Fettuccine Alfredo, bolognese, chicken risotto, Caesar salad, cappuccino brownies and more! And if you want to sit and eat at a real table, Broders Pasta Bar cooks up a crazy three-course dinner for $25, adding spaghetti carbonara, pesto linguine and the sultry pasta puttanesca to the list of choices. (Psst, get the optional addition of wine pairings.)

I’m not 100% sure about Masterwork Burger’s situation in The Brooklyn is (cheese, lettuce, sun-dried tomatoes, maitre’s pickles, maitre’s gravy on a potato bun), but it’s on the $15 lunch menu, which means I could afford to find out . I would probably start with the chicken and wild rice soup because you never have to question that.

I think all I have to say is: Churrascaria from Bullvino in Lowertown, it’s ALL YOU CAN EAT for a $35 dinner. Meats, cheese poufs, garlic mashed potatoes, vegetables, fruits, all of it.

It’s as if the children of Bungalow Club pop over to St. Paddy’s with this cut of corned wagyu on the $40 dinner menu. It comes with charred coleslaw, rutabaga, and honey mustard. Although I totally start this dinner with rice porridge topped with piri piri chili oil and a soft-boiled egg, which is my thing. But I like being able to add a table slice of arancini with fontina if I want, just so this borderless feast fits my own cheese quota.

I love the vegan/meatan vibe of the evening Duke on 7 Evening menu at $35. It looks like a good match if you fly back and forth: you get the French Onion Soup with Beef, they get the Coconut Soup with Curry. You get the pork chop with polenta, they get the vegan porterhouse steak with braised greens. You get the Oreo brownie cake, they get the vegan pineapple burnt panna cotta, and everyone feels seen.

It’s hard to miss the value of Jimmy’s kitchen protein-rich menu. Your choices for the $35 three-course dinner menu include: any fresh fish or seafood dish, 12 oz rib eye, 11 oz NY strip, small tenderloin, a 14 oz bone-in pork rib, an 11 oz beef rib (weekends only) or a full rack of ribs. With those you get a soup or a salad and a dessert, it’s like the lotto here.

I think there is only one restaurant on this list that offers tater tot hot food, which for some is a particularly important tool for surviving the winter. Kitchen Mason Jar knows it and has it on their $20 lunch menu, plus roast in case you have a fancy grandma putting on lipstick to cook (goals). Plus, it’s a three-course lunch, so get a real cupcake at the end.

Knowing the portion size to Twin Cities Tavern 400, you know what a bargain that $20 lunch is. I start with cheese curds or this Tomato Basil Soup, then dig into a French Dip or this Fried Chicken Sandwich with Hot Honey and Coleslaw. And it’s a three-course lunch, so: Sebastian Joe’s ice cream, which means you’ll have to turn off your camera when you reconnect to nap/Zoom.

Both Yumi Saint-Paul and Yumi Southdale have a big gig going on. The $35 dinner deal gives you a great list of options for appetizer, I like a bit of shumai shrimp dumplings or harumaki spring rolls to start. And then you can choose two starters: choose 10 piece tonka roll and Asian wings, choose beef teriyaki and 8 piece California roll, choose chicken udon noodles and 4 piece nigiri, choose your fighters! And then you also get mochi.

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Cookie Monster Chocolate Chip Cookie Recipe from TikTok https://fallensouffle.com/cookie-monster-chocolate-chip-cookie-recipe-from-tiktok/ Fri, 18 Feb 2022 08:00:00 +0000 https://fallensouffle.com/cookie-monster-chocolate-chip-cookie-recipe-from-tiktok/ It turns out that the secret to making perfect chocolate chip cookies has been in front of us since childhood: the Cookie Monster. Who knew, right? these Sesame Street Themed Chocolate Chip Cookies initially went viral on TikTok in 2020, and with the addition of blue food coloring and a parcel of chocolate, they immediately […]]]>

It turns out that the secret to making perfect chocolate chip cookies has been in front of us since childhood: the Cookie Monster. Who knew, right? these Sesame Street Themed Chocolate Chip Cookies initially went viral on TikTok in 2020, and with the addition of blue food coloring and a parcel of chocolate, they immediately caught my attention.

Even now, over a year later, these Cookie Monster Chocolate Chip Cookies have retained their viral status, and it’s easy to see why. They’re big, beautiful, and bright blue, so I knew I had to get them right away – and they didn’t disappoint!

The key to making these Cookie Monster cookies is to cool the dough, use lots of chocolate, and use even more blue food coloring than you think. I really used about 40 drops and still couldn’t get my cookies to match the same gorgeous shade in the video. Either way, I’m thrilled with how they turned out, and I’ll definitely be making them again.

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These are fat cookies, and they have to be to contain the Hershey chocolate. The recipe calls for three squares of chocolate, but I only used two to make sure it would fit. I used a three tablespoon cookie scoop to form the bottom circle of dough, added the chocolate, then covered it with another scoop of cookie dough and molded them together to that they adapt. Like I said, these are big cookies – I love chocolate, but I could barely finish one!

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Once you’ve assembled your monster balls of cookie dough, the recipe calls for you to chill them for at least two hours or overnight if you can rock it. I chilled mine for about nine hours, and they still spread a bit when I cooked them, so I recommend chilling them overnight if you can.

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The blue color makes it a little hard to tell when they’re done, so just watch for the tops of the cookies to set and the bottoms to brown, like in the photo above. Mine took about 25 minutes to cook and came out perfectly soft and chewy. The Hershey chocolate in the middle gets nice and gooey, and it stays that way even after it cools.

These cookies are absolutely amazing and require no more work than a traditional chocolate chip cookie recipe. I highly recommend channeling your inner Cookie Monster and crafting them ASAP.

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Cookie Monster Chocolate Chip Cookie Recipe from TikTok

Ingredients

  1. 2 1/4 cups flour
    1 1/2 teaspoon cornstarch
    1 teaspoon baking powder
    1 teaspoon of salt
    1 cup butter
    3/4 cup brown sugar
    1/2 cup white sugar
    1 egg
    1 egg yolk
    1 teaspoon vanilla
    20 to 40 drops of blue food coloring
    1 cup white chocolate chips
    1 cup semi-sweet chocolate chips
    2 bars of Hershey’s chocolate

directions

  1. In a small bowl, combine flour, cornstarch, baking powder and salt. Put aside.
  2. Melt the butter on the stove or in the microwave. Leave to cool slightly, then add the brown sugar and white sugar and cream together.
  3. Add egg and yolk, plus vanilla, and mix until combined.
  4. Add blue food coloring according to your taste.
  5. Mix the dry ingredients with the wet ingredients until a paste forms, then add the white chocolate and semi-sweet chocolate chips.
  6. Form about ten balls of dough, and stuff each with a few pieces of Hershey’s chocolate. Refrigerate for at least two hours or overnight.
  7. When cookies are cool, bake at 350 degrees for 20-25 minutes.

Image source: POPSUGAR Photography / Kaley Rohlinger

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Neman: Edwardsville teenager turns her life around with baking | Food and cooking https://fallensouffle.com/neman-edwardsville-teenager-turns-her-life-around-with-baking-food-and-cooking/ Mon, 14 Feb 2022 17:00:00 +0000 https://fallensouffle.com/neman-edwardsville-teenager-turns-her-life-around-with-baking-food-and-cooking/ Aria Burnside of Edwardsville bakes and delivers cookies and cupcakes to order. She’s a typical home-based business, as much a hobby as anything, but in May she’ll be opening her own bakery at EastGate Plaza in East Alton. This is great news for any entrepreneur, but Aria is not just any entrepreneur. Aria is 17 […]]]>

Aria Burnside of Edwardsville bakes and delivers cookies and cupcakes to order. She’s a typical home-based business, as much a hobby as anything, but in May she’ll be opening her own bakery at EastGate Plaza in East Alton.

This is great news for any entrepreneur, but Aria is not just any entrepreneur. Aria is 17 years old.

She is still a senior in high school, although she will graduate before the bakery opens. That she graduates is almost as shocking as the fact that she opened her own bakery before she was old enough to vote.

A few years ago, Aria had a discipline problem at school. She was disruptive in class, when she went to class. His grades were bad. His attitude was bad. Everything was wrong.

Her mother started homeschooling her in her second year, and her whole world turned around almost instantly. His grades improved. His attitude improved. His life has improved.

“I was more able to concentrate at home, with fewer distractions and fewer people trying to get people laughing,” she said.

People also read…

Besides studying harder, she started baking.

Her mum, Charmian Aaron, said: ‘The baking kind replaced bad behavior at school. I’ve always taught that if you stop doing something, you have to start doing something else. She stopped the bad behavior and she focused her energy on something else.

Her company, Aria’s Cookies & Confections, now offers a wide selection of cookies, including her chocolate chip cookies, sugar cookies, and oatmeal raisin cookies with “not too many oats.” Her selection of outlandish, fun-named cupcakes is even more varied, and she also sells banana pudding cheesecake, old-fashioned peach cobbler, and vegan chocolate chip cookies.

Tried one of the vegan chocolate chip cookies. It was so good that I wrote about it last week and I still write about it now.

Aria had tried cooking a little before switching her life three years ago, but, she said, “it was definitely not edible.”


Food writer Daniel Neman was adamantly against even the concept of vegan baked goods, until he tried one recently.

For example, there was the time when she was about 12 years old and she tried to make chocolate cupcakes.

“It needed a quarter teaspoon of baking powder, but I put in a quarter cup. When I took them out of the oven, they had exploded. When I tasted them, they tasted like soap. J I cried,” she said.

Her culinary epiphany came at age 15, around the time she started homeschooling.

“I went to a website and typed in all the ingredients I had around the house. He said you can make coffee cake. I did, and I tasted it, and I was like, ‘Wow, that’s edible,'” she said.

Soon she was sharing her baked goods with people at her church, Anchor and Truth Ministries, where she sings alto on the youth worship team. His uncle was the first to ask how he could order a dozen cupcakes.

“I had to rush and make a price,” she said.

She started with yellow cupcakes with chocolate frosting, which she first sold in church.

“At first they were like, ‘Why are these cupcakes $1.50 when they’re so small?’ Then they realized why they were $1.50. They said, ‘So you’re bringing more next Sunday?’ »

She did it. And when her mother shared her inspirational story with other single mothers of problem children on Facebook, the orders really started rolling in. That’s when Aria realized she had to turn what was essentially an after-church bake sale into a real business.

She and her mother sought advice from the Small Business Development Center at Southern Illinois University in Edwardsville. There they learned that you cannot legally sell products that you cook at home. Luckily, the church has a commercial kitchen, which she rents out to her until she can open her own bakery.

They also learned where to take food preparation classes, how to set up a limited liability company, how to get an employer identification number for taxes, and everything she needs to know to start a business.

But there’s a big difference between knowing how to start a business and actually starting a business, especially when the businesswoman is still, technically, a businessgirl.

Specifically, where does the startup money come from?

The road to opening the bakery began last fall, when Aria and her mother entered the Alton Main Street IdeaBounce contest. They had two minutes to make a pitch to start their bakery, and Aria gave the judges samples of her cupcakes. They must have liked what they tasted as much as what they heard because she took home the top prize of $500.

But that was only the beginning. One of the judges was Todd Kennedy, owner of EastGate Plaza. He announced after the competition that he was moved by his story and was going to build an Aria bakery in the mall – and the first six months will be rent-free.

Work on the bakery progresses and Aria works to perfect her craft.

Her mum said: “No one knew she had this gift, especially when she was baking flat cupcakes when she was 12. And some of the first birthday cakes she made for me were quite questionable. But when she started to get into it, it became apparent that she had a gift.

Even better, her mother said, “The teachers and administrators she tormented in high school are now some of her biggest clients. … His teachers are so proud.

For more information: cookiesbyaria.com

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Ben Graham Obituary – The Reno Journal-Gazette and Mason Valley News https://fallensouffle.com/ben-graham-obituary-the-reno-journal-gazette-and-mason-valley-news/ Wed, 09 Feb 2022 08:03:45 +0000 https://fallensouffle.com/ben-graham-obituary-the-reno-journal-gazette-and-mason-valley-news/ Ben Graham Ben Graham was born to Ralph Bennie and Marie Graham in Corvallis, Oregon in 1942 and grew up on a farm. As a child, Ben loved participating in 4-H with his chickens and playing the piano. He always said he could learn to play any song on the spot for a penny. While […]]]>

Ben Graham

Ben Graham was born to Ralph Bennie and Marie Graham in Corvallis, Oregon in 1942 and grew up on a farm. As a child, Ben loved participating in 4-H with his chickens and playing the piano. He always said he could learn to play any song on the spot for a penny.

While in high school, Ben met US Senator Wayne Morse, who became a friend and mentor. Ben attended Oregon State University and American University where he worked for Senator Morse and as a Capitol Police officer in Washington, D.C. Ben returned to Oregon to attend law school at Willamette University College of Law while teaching speech therapy classes; he graduated with honors.

Ben practiced law for eight years in Dallas, Oregon, during which time he was also chairman of the Board of Mentally Handicapped Adults and a member of the Eagles and Elks.

In 1977 Ben moved to Las Vegas to become a prosecutor in the Clark County District Attorney’s Office. He served as Chief Assistant District Attorney and lobbyist for the Association of District Attorneys. In this position, which he held for 30 years, Ben helped shape much of today’s Nevada criminal law and received numerous awards for his work. It was also during this time that Ben perfected his famous chocolate chip cookies. Along with his wife, Elana, Ben baked between 5,000 and 10,000 cookies a year to give as gifts to friends and loved ones. Ben also taught criminal justice for 29 years at UNLV and CSN. After this satisfying career, Ben proudly continued to contribute to Nevada law as an attorney/lobbyist for the Nevada Supreme Court for 14 years.

Ben married Elana Turner in 1978, who was the love of his life for 43 years. Together they had four children and ten grandchildren.

Ben’s proudest and most notable accomplishment was co-founding the Nevada State Bar’s Lawyers Concerned for Lawyers (LCL) program with Coe Swobe, Esq. and retired judge Michael Cherry. This program helps lawyers with substance abuse issues. Over the years, LCL has quietly assisted countless Nevada attorneys and Ben has received multiple state bar awards for over 30 years of pro bono service with the program.

Ben experienced his greatest heartache in 2012 when he lost his beautiful, caring and brilliant daughter, Caroline, at the age of 30 after a long battle with breast cancer.

Ben loved his family and God, his neighbor, his farm and his daffodils in Oregon. He overcame many challenges in his life which made him an extremely kind person who helped so many people without ever expecting anything in return. Ben has mentored many new lawyers and lobbyists. He was a member of Christ Church Episcopal where he served in the vestry and volunteered at Lobster Fair and other events.

To his children and their spouses, Ben was a true hero, a close confidant and a constant source of support and endless love. His warm smile and hug always brought comfort. He was incredibly close to his children and was a loving grandfather, developing a special and unique relationship with each of his grandchildren. His children enjoyed and cherish the memories of traveling the 50 states as a family, on a road trip from Las Vegas to Maine. Ben was a daily fixture in the lives of his children and grandchildren until his dying day.

Ben is survived by his wife, Elana Turner Graham, his seven children and their spouses, 19 grandchildren, a nephew and a niece and their families. His children from his first marriage are Wayne, Lynmarie, Ben and Lorissa. From his marriage to Elana, his children and their wives are Turner and Nicole, Luana and Frank, and Elana Lee and Seth.

A celebration of life will be held at Christ Church Episcopal at 2000 S. Maryland Parkway, Las Vegas, NV 89104 on February 17, 2022 at 3 p.m. The service will be broadcast on www.christepiscopallv.org. The family is requesting that, in lieu of flowers, donations be made to Ben’s daughter’s 501(c)(3) memorial foundation. Please address your checks to the Caroline Graham-Lamberts Loving Life Foundation (www.carolineslovinglife.com) and mail to Elana Graham, 7121 Doe Ave., Las Vegas, NV 89117, or you can donate via PayPal to paypal.me/Carolines Foundation or @carolinesfoundation.

Posted on February 08, 2022

Posted in Reno Gazette-Journal

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Local Obituaries | link news https://fallensouffle.com/local-obituaries-link-news/ Thu, 03 Feb 2022 19:01:18 +0000 https://fallensouffle.com/local-obituaries-link-news/ To send flowers to the family or to plant a tree in memory of Annie D. Worsley, please visit our flower shop. Antonia (Toni Girl) Laterza, 58 from Long Branch New Jersey, passed to God on Tuesday, February 1, 2022 at Riverview Medical Center, Red Bank, New Jersey. Toni was born in Long Branch, New […]]]>

To send flowers to the family or to plant a tree in memory of Annie D. Worsley, please visit our flower shop.

Antonia (Toni Girl) Laterza, 58 from Long Branch New Jersey, passed to God on Tuesday, February 1, 2022 at Riverview Medical Center, Red Bank, New Jersey.

Toni was born in Long Branch, New Jersey to Rose (Tubello) and Anthony Iovino. She graduated from Long Branch High School and attended Centenary College. She was a teacher in the Long Branch School District for 20 years and retired in December 2021.

Toni loved going to the beach in the summer and Florida trips to Key West. She also loved spending time in Old Forge New York in the winter walking around and going to the various stores. She loved her dogs Beagle, Max, Tulla, Mama D and The Mischievous Woody. Toni loved all animals.

Toni had an infectious smile and lit up a room every time she walked in. Over the years, she often sponsored a family on holidays and made sure she had food and gifts for the children. She loved doing good things.

Toni was predeceased by her parents Rose and Tony Iovino, her brother Ralph Iovino and her sister Patty Tunis.

Toni is survived by her husband Guy Laterza, who she says was the love of her life, her sons, Sean Ryan and Conor Laterza, and her daughter Molly Laterza.

A celebration of his life will take place later. Donation can be made in Toni’s name to PawZabilities PA Animal Rescue, PO Box 254, Yardley, Pa 19067 or https://pawzabilitiespa.org/donate/. The family invites you to leave a letter of condolence by selecting the Tribute/Guest Book link above.

To send flowers to the family or plant a tree in memory of Antonia Iovino Laterza, please visit our flower shop.

Susan J. Whitman, 82, of Ocean passed away on Wednesday January 19and home surrounded by her loving family.

She was born in Paterson to Madeline and Serafino Tucci and moved to Long Branch shortly after her brother’s birth. Sue graduated from Long Branch High School in 1957 and worked in administration at Ft. Monmouth, where she met her husband Bob Whitman. They were married in 1961 at Holy Trinity RC Church in Long Branch, where she was a parishioner, and they toured the country while he served in the US military. They eventually returned to Monmouth County and settled in Ocean Township, where they have lived together for the past 57 years.

Sue was a caring, caring person who would strike up a conversation with anyone. She never got stuck in a line without making a new friend. She adopted every stray that crossed her path. During the many years she volunteered at a local food pantry, she adopted entire families as her own, providing them with rent as needed, clothing, and a full Christmas. She was an avid reader, reading several books a week, compiling stocks of books which she would pass along with comments to anyone who picked them up. Sue also enjoyed sewing, knitting, cheering on the Yankees, and was an accomplished piano player.

Sue loved to take care of and feed her family and friends. She always made sure there were home-cooked meals every day, which usually included the vegetables Bob grew in the backyard garden. She was well known in the neighborhood and beyond for her homemade meatballs, chocolate chip cookies and shoofly pie.

She has always enjoyed her family vacations, first with her three children, then expanding to an 18-person vacation that included her ten grandchildren. Nanny enjoyed adoring her grandchildren with shopping trips to their favorite stores, babysitting them at night for weeks and taking them on all things educational, including routine visits to theaters, museums and aquariums.

Surviving is her husband of 60 years Robert E. Whitman; their children, Kimberly and her husband Alfred Trujillo, Nokesville, VA, Susan Whitman and her husband Joseph Steady, Millstone, NJ, and Robert A. Whitman and his wife Valerie, Westfield, NJ; his brother and sister-in-law, Alexis and Janet Tucci, West Long Branch, NJ; his ten grandchildren, Jonathan, Tyler, Lauren Trujillo, Austin, Alexa and Madison Steady, Bradley, Paige, Briana and Alison Whitman.

Sue loved her family deeply. She was a devoted wife, mother and grandmother. She was everyone’s friend. The end of her life reflected how she lived; Susan was never alone – the unconditional love and care she gave to others was reflected in the flood of messages, meals and visitors she received, as well as her children’s dedication to advocating for the best possible care they could find for him. His selflessness, witty sense of humor and love for his family remained until his last days. She will be deeply missed by all who knew her.

A Christian burial mass will be celebrated on Saturday, February 5and, 10:00 a.m. at Holy Trinity RC Church, Long Branch. Meal to follow immediately afterwards.

Private burial services will be held at her family plot in St. Anne’s Cemetery, Wall. To share a favorite memory of Susan or send a message of condolence to her family, please visit Susan’s tribute page at www.woolleyboglioli.com.

Caroline A. Day, 84, of Oceanport, died at her home on Wednesday, January 25and.

She was born in Jersey City and raised in Hoboken. Caroline met her husband, Edmond, at a dance at the High-Hat Club in Bayonne, and less than a year later they were married at St. Ann’s RC Church in Jersey City Heights. They settled in Oceanport in 1972.

They were parishioners of Holy Trinity RC Church, where Caroline has been a devoted and faithful parishioner. Caroline enjoyed shopping and traveling with Ed around Europe. They celebrated their 50th birthdayand wedding anniversary on a cruise to Antarctica. She loved her job at Monmouth Park, where she welcomed customers for 37 years.

Caroline loved having her family together at all times, but especially during Thanksgiving and Christmas. He was a kind and loving person who had the ability to light up a room.

She was a fan of the Beach Boys, Neil Sedaka and Andrea Bocelli. By far, her favorite song was “Sweet Caroline”, especially when it was sung to her by Ed.

She was predeceased by her parents, Caroline and Salvatore Balletta; and his brother, Jerry and his wife Helen Balletta.

Surviving is her husband of 62 years, Edmond R. Day; their son and daughter-in-law, Anthony and Laura Day, Towson, MD.; his three cherished grandchildren, Aaron, Ethan and Olivia Day; his sister, Ann Van Brunt, Jersey City; his nieces and nephew, Carrie Ann and her husband John Giroux, Carol Calligy, Sal and Regina Balletta and Geri and Stan Subjinski.

The visit took place on Sunday 30 Januaryand, 2-4 p.m. at Woolley-Boglioli Funeral Home, 10 Morrell Street, Long Branch. Christian Funeral Mass, Monday January 31st, 10 a.m. at Holy Trinity RC Church, Long Branch. In lieu of flowers, Caroline’s family gratefully requests memorial contributions addressed to Holy Trinity RC Church, 380 Division Street, Long Branch, NJ 07740.

To share a favorite memory or send a message of condolence, please visit his tribute page at www.woolleyboglioli.com.

On January 30, 2022, Joanna Friedli (born Kourkounakis), Long Branch, 64 made his trip to paradise surrounded by his loving family. Born in New Brunswick, New Jersey, to Alexander and Demetria Kourkounakis, Joanna grew up in Hillside New Jersey and graduated from Hillside High School in 1975, where she was an active member of the state championship rifle team. and Captain Cheerleading, also receiving many other accolades to his credit. She attended Montclair State University and transferred to Rowan University to major in theater. After graduating, she worked at the Juilliard School in New York and continued to provide props and sets for various New York Broadway plays and television shows.

Joanna became a travel agent in 1985 and met her 27-year-old husband, Ted, while on a business trip to Disney World. Together they opened their travel agency, Excel Travel. Their slogan was “Make Us Happy – Go Away” and their business has grown tremendously thanks in large part to their commitment to the local community, as evidenced by the numerous awards they have received.

Joanna was also instrumental in the growth of Kick Cancer Overboard, a non-profit organization co-founded by her husband Ted.

It’s very ironic that after supporting Kick Cancer Overboard for over a decade (providing nearly 500 free Bermuda cruises to families affected by cancer), Joanna is the victim, not of a free cruise, but of this deadly disease – cancer sucks.

Joanna and Ted traveled to China in 2001 to adopt their daughter Jordana, who studied at Rutgers and is on her way to becoming a medical assistant.

Joanna enjoyed traveling all over the world with her family and hosting house parties for various occasions. She was always the first person to support her family and friends through all the events of her life. She was an active member of St. George Greek Orthodox Church in Ocean, NJ and was recently elected President of the Daughters of Penelope Aulis, Chapter 89, and volunteered at various Greek festivals throughout the State of New Jersey. .

Joanna is predeceased by her maternal grandparents, Jordan and Johanna Stamati, her paternal grandparents, George and Harriett Kourkounakis, and her father, Alexander Kourkounakis. She is survived by her husband of 27 years, Ted Friedli, her daughter Jordana Friedli, her mother, Demetria Kourkounakis, her brother, William Kourkounakis and her niece Valerie Kourkounakis, as well as many extended family members and friends.

Visiting hours are at Fiore Funeral Home
236 Monmouth Road, Ocean Twp, NJ 07755
Thursday February 3, 4-7 p.m.

Funeral Friday at 11:00 a.m. at St. George Greek Orthodox Church,
1033 West Park Avenue, Ocean Twp., NJ

In lieu of flowers, donations can be made to:
St. George Greek Orthodox Church
1033 Park Avenue West
Ocean, NJ 07712
www.stgeorgeap.org

Where

Throwing Cancer Overboard
8 Chelton Road
Long Branch, NJ 07740
www.kickcanceroverboard.org

Steven W. Topham, 67, longtime Long Branch resident, passed away Monday, January 31, 2022. Steve was retired from Local 472 where he worked as a laborer for 28 years.

He was predeceased by his son Michael in 2007, his mother Lois in 2011 and his wife Sherry in 2016.
Surviving are his children and grandchildren; Nicole and Andrew Massimino and their daughters Sienna and Alanna, Stephanie and Justin Itri and their daughters Cheyenne and Savannah, Steven and Mandy and their children; Steven and Madison. Brothers and sisters; Ronald, Doris, Donna, Barbara, Susan, beloved Irish dog. Lots of Jacks relatives and friends.

Relatives and friends are invited to visit from 11 a.m. to 1 p.m. Monday at Fiore Funeral Home, 882 Broadway, West Long Branch. Interment will follow at Glenwood Cemetery in West Long Branch. For condolences, please visit www.fiorefuneralhomes.com

To send flowers to the family of Steven W Topham, please visit our Sincere condolences shop.

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From novel and nostalgic to celebrity-approved and plant-based https://fallensouffle.com/from-novel-and-nostalgic-to-celebrity-approved-and-plant-based/ Tue, 25 Jan 2022 22:13:14 +0000 https://fallensouffle.com/from-novel-and-nostalgic-to-celebrity-approved-and-plant-based/ Sales of frozen desserts could slow from the start of the pandemic, when pantry stocking and panic buying boosted year-over-year sales by 25% for ice cream, sorbets and new arrivals and 26% for frozen dessert toppings, but they’re still strong. on a one and two year stack. In December 2021, frozen dessert sales were up […]]]>

Sales of frozen desserts could slow from the start of the pandemic, when pantry stocking and panic buying boosted year-over-year sales by 25% for ice cream, sorbets and new arrivals and 26% for frozen dessert toppings, but they’re still strong. on a one and two year stack. In December 2021, frozen dessert sales were up 3.1% from a year earlier and 21% from 2019, with the largest gains in desserts and toppings (up 13.0% from a year earlier). 9% to $88 million in 2021 vs. 2020), followed by an 11.8% increase to $347 million in new releases. Ice cream and sorbet sales were harder hit, however, falling 4.4% to $444 million in December from a year earlier, but still up 9.2% from December 2019, 201analytics and IRI report.

Despite the 3.1% gains in frozen dessert sales overall, unit sales fell 0.7%, partly reflecting high inflation across all categories, including a 1.7% increase to reach an average price of $3.90 for frozen desserts in 2021 compared to the previous year. The largest increase in inflation was a 6.8% increase in desserts and side dishes to an average of $2.95 per unit, followed by a 4.4% increase to $4.10 per unit novelties. According to 201analytics and IRI, ice cream once again bucked the trend, with inflation falling 1.1% to an average unit price of $3.89.

New arrivals offer fun, portion control and safety

Consumers looking for something fun, new and individually packaged for safety and portion control during the pandemic likely helped boost the sale of frozen novelties. To keep the momentum going and give consumers something to look forward to in the new year, Unilever has launched several new cones and bars, including five Klondike cone combinations – several of which tap into consumers’ love of best-selling sweets as well as for classic flavors. . The range includes Coocoo for Caramel, Vanilla Caramel Classic Cones, Cookies ‘nCream Cones, Reese’s Peanut Butter Cones and Reese’s Chocolate Cones.

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Dining out: Fruit Shop – where food meets art https://fallensouffle.com/dining-out-fruit-shop-where-food-meets-art/ Sat, 15 Jan 2022 01:18:09 +0000 https://fallensouffle.com/dining-out-fruit-shop-where-food-meets-art/ fruit store, 438 Ormeau Road, Belfast, BT7 3HY 028 9064 3780 fruitshop.com JUST so you know: if you stick around until the end, things are going to get a little dark – but in a good way. Seems fair for a place like Fruit Shop, which isn’t just a cafe but the hub of an […]]]>

fruit store,

438 Ormeau Road,

Belfast,

BT7 3HY

028 9064 3780

fruitshop.com

JUST so you know: if you stick around until the end, things are going to get a little dark – but in a good way.

Seems fair for a place like Fruit Shop, which isn’t just a cafe but the hub of an artist collective, created in 2020 by Mitch Conlon, Jennifer Mehigan and Phillip McCrilly. Last month, Conlon won the Turner Prize as a member of another Belfast collective, Array.

So the artistic references are impressive, but what if you’re more concerned with feeding your face than your soul?

As central as the artistic mission of its identity and existence is, we’re here to eat, so all the art in the world won’t make up for a crap lunch.

It’s not necessary.

The space itself is a stripped-down cafe, simple tables and chairs under the wooden frame of a drop ceiling, minus the ceiling.

The menu is short but not lacking in choice because everything is a convincing argument to order.

The starting point is vegetarian/vegan but that’s just a starting point. You can add a fried egg and/or bacon to everything – an option that more places, not just cafes and restaurants, need to explore.

I reflect on this considering the fact that I’m getting my hair cut on the side.

“What will it be today?”

“Short backs and sides, please.

“Add a fried egg and bacon?” »

“Sure.”

Although there are menu changes and adjustments every week, okonomiyaki is a staple, and it’s easy to see why. In Japanese, okonomiyaki translates to “whatever you like to cook” and Fruit Shop presents you with a bowl of all the good stuff.

At the bottom is the indispensable thick pancake, in this case full of sweet potato and cabbage. To get there, you have to dip into a miso chive mayonnaise, cashew nut and blood orange furikake seasoning, pickled radish salad, cucumber and shallot.

And a fried egg. Sure.

It’s a color wheel for all the senses. There’s crunch, crunch and bite, burnt edges and smooth sauces. The taste bingo card fills up with every bite – sweet, sour, salty, bitter and umami. So much umami.

And even then, the okonomiyaki has to bow to the grilled Fruit Shop sandwich to deliver that deep flavor.

Today it’s a vegetarian option, which can be de-vegetarianized with bacon but really doesn’t need it, not only because it holds up perfectly, but because it’s massive.

Two slices of sourdough from Bara Bakehouse in Newtownards struggle to contain roasted chestnut mushrooms, chilli-fried kale, ricotta overflowing with candied garlic and capers. This one comes with the fried egg in the first place without you having to ask. It’s a civilized place that way.

Don’t even consider eating with your hands, not just because of the runny yolk crown perched on top. It’s a knife and fork job, and one to savor.

And now that darkness has been promised to you. It comes from an unlikely source – something to take home and enjoy with a cup of tea or Fruit Shop’s excellent coffee.

The array of pastries at the checkout is positively moody.

Vegan Florentine chocolate wears its cocoa solids like a badge of honor. Nuts are caramelized deeply and with purpose. There’s crunch and chewiness and the thing is the size of a frisbee.

The Basque cheesecake is a piece of soft, slightly tart sweetness beneath its signature blackened top, with the burnt skin giving way to a simmering interior.

Even the chocolate chip cookies come with a splash of miso, and the lemonade – freshly made in the back – comes from burnt lemons and added bay leaves.

Serious, adult treats and good food with or without the art. Or a fried egg.

THE LAW PROJECT

Okonomiyaki (plus egg) £9.50

Grilled sandwich £8.50

Basque cheesecake €2.80

Chocolate chip miso cookie €2

Florentine €2.50

Iced caramel latte €2.70

Lemonade with burnt lemon and bay leaf £2.50

Total £30.50

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29 Genius Ways to Use Popular Trader Joe’s Ingredients https://fallensouffle.com/29-genius-ways-to-use-popular-trader-joes-ingredients/ Thu, 13 Jan 2022 22:46:03 +0000 https://fallensouffle.com/29-genius-ways-to-use-popular-trader-joes-ingredients/ Ditch the mandarin chicken sauce and make this instead. If you (like me) shop at Trader Joe’s often, you know there’s more to this magical market than meets the eye. There are many creative and delicious ways to use TJ’s most popular products. So I scoured the r/traderjoes subreddit and compiled some of the smartest […]]]>

Ditch the mandarin chicken sauce and make this instead.

If you (like me) shop at Trader Joe’s often, you know there’s more to this magical market than meets the eye. There are many creative and delicious ways to use TJ’s most popular products.

So I scoured the r/traderjoes subreddit and compiled some of the smartest tips for using your favorite products. Plus, I’ve added a few of my own. Here are some ingredient tips you’ll probably want to try.

1.

Reheat Trader Joe’s Tangerine Frozen Chicken, but omit the sauce. Instead, coat it with your favorite sauce, such as buffalo sauce, garlic parmesan, or lemon pepper. These are basically amazing boneless wings.

2.

Use the garlic spread as a pizza sauce (try it with sausage and leeks), or spread it on baguette and pop it in the oven for a shortened garlic bread.

3.

Turn Trader Joe’s pre-made pizza dough into a French baguette.

u/grapegeek/ Via reddit.com

“Take a ball of Trader Joe’s regular pizza dough, put it in a lightly oiled bowl and let it rise at room temperature for a few hours. Fold it and pat it down every few hours, then let it rise In the morning, fold into a baguette shape, let it rise for another hour, then score the top and bake on a hot pizza stone or baking sheet in a 450°F oven for 20 minutes .”

—u/grapegeek

4.

Air frying nearly all of Trader Joe’s frozen foods makes them exponentially crispier and more delicious. Set your air fryer to the temperature listed in the oven instructions and assume you can reduce the cooking time by about 25%.

5.

Instead of marinara or alfredo sauce, reheat Trader Joe’s Frozen Spinach & Artichoke Dip and toss it with your pasta.

6.

Instead of buying the Hatch Chili Mac ‘n’ Cheese, buy the regular mac and cheese and add a heap of Hatch Chili Salsa. It gives you a lot more bang for your buck in terms of cheese.

seven.

Use TJ’s Organic Coconut Smoothie as the base for a creamy, delicious (and dairy-free) smoothie. Add any of your favorite ingredients like bananas, blueberries, nut butter and more.

8.

Turn a can of tuna and a can of Greek chickpeas with parsley and cumin into the easiest, most filling two-ingredient meal.

Hannah Loewentheil

If you want to take it a step further, add chopped vegetables like tomato and cucumber along with a drizzle of olive oil and lemon.

—u/jewmaz

9.

Microwave the Milk Chocolate S’mashing S’mores for about 10 seconds. Toss them between graham crackers and you have the fastest s’mores ever (no fire necessary).

ten.

For anyone who loves both onion crisp chili and skin care, save your empty Chili Onion Crunch jars and remove the labels. They are the perfect size to fit cotton rounds.

11.

Instead of tortillas, try using frozen Taiwanese green onion pancakes as taco shells, especially filled with scrambled eggs and hash browns for breakfast.

12.

Replace your average sandwich bread with frozen garlic naan bread and say hello to the best grilled cheese sandwich ever.

13.

Stuff wonton wrappers with Trader Joe’s Smoked Salmon Dip and air fry until crispy for a drool-worthy two-ingredient party app.

14.

Add chunks of Pound Plus Milk Chocolate Bar with Caramel, Pretzel Pieces and Sea Salt to your chocolate chip cookie dough for next-level cookies.

15.

Use Trader Joe’s Seasonal Butter Puff Pastry instead of classic batter to make the richest, fluffiest waffles ever.

16.

Mix the Italian Bamba sauce with mayonnaise and brush it on sliced ​​bread. It makes the absolute best spicy mayonnaise. After trying it once, you won’t be able to enjoy a sandwich without it.

17.

Turn TJ’s crunchy, crunchy chocolate chip cookies and frozen dark chocolate “Gone Bananas” into the most delicious mini ice cream sandwiches.

18.

Trader Joe’s Ube Mochi Pancake & Waffle Mix is ​​also the perfect batter for making mochi donuts. Shape them then fry them in oil, bake them in the oven or do them in the air fryer.

19.

Turn frozen Brazilian cheese bun into chewy, cheesy, gluten-free sliders filled with everything from smoked salmon and goat cheese to ham and cheese.

20.

Bake TJ’s mochi cake mix in muffin tins for about 28 minutes at 350°F for the most envious muffins ever.

21.

Combine Artichoke Jalapeño Dip, half a tub of Chili Corn Salsa, and Elote Seasoning to taste for the perfect spicy, savory, and sweet party dip.

22.

Turn ready-to-bake pizza dough into insanely good garlic knots. Just shape the dough into small balls, top with garlic and Parmesan, and bake.

23.

Use a carton of Trader Joe’s Roasted Red Pepper Tomato Soup to make a casserole. Try a casserole of unstuffed peppers with ground beef, a casserole of tacos, or better yet, a casserole of grilled cheese and tomato soup.

24.

Chicken Tender Buns in Crushed Elote Corn Chip Dippers to instantly get out of your boring chicken rut.

25.

Rather than enjoying it as a dip, use Island Salsa to marinate anything from chicken to fish (like mahi mahi) for a main dish with a Hawaiian twist.

26.

Sprinkle Green Goddess seasoning over sour cream and chill for at least half an hour in the refrigerator. It’s even better than the ranch.

27.

Try dipping Bambas peanut snacks in jelly for the ultimate snack from PB&J.

28.

Take a container of Trader Joe’s Zhoug Sauce, toss it with breadcrumbs, and use it as a crust for everything from pork chops to lamb. If the breadcrumbs don’t stick, add a thin layer of Dijon mustard over the Zhoug.

29.

Reheat coconut shrimp or breaded fish nuggets, then wrap them in tortillas for the easiest, crispiest restaurant-quality shrimp or fish tacos.

Do you have a favorite Trader Joe’s ingredient hack that people should know about? Tell us in the comments below!

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Viennetta is now available in birthday cake flavor https://fallensouffle.com/viennetta-is-now-available-in-birthday-cake-flavor/ Wed, 12 Jan 2022 13:02:54 +0000 https://fallensouffle.com/viennetta-is-now-available-in-birthday-cake-flavor/ Wall’s Viennettas are iconic – there are no two ways about it. A mint vienetta in particular is a thing of beauty. But what if we told you that Viennetta combined two of our favorite desserts with its latest flavor? According to our friend on Instagram, @treatsinstore, Viennetta is launching a birthday cake flavor to […]]]>

Wall’s Viennettas are iconic – there are no two ways about it. A mint vienetta in particular is a thing of beauty.

But what if we told you that Viennetta combined two of our favorite desserts with its latest flavor?

According to our friend on Instagram, @treatsinstore, Viennetta is launching a birthday cake flavor to celebrate 100 years of Wall’s ice cream production. And what better way to celebrate than with a ton of sprinkles, right?

This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, on their website.

Now, it’s unclear when exactly the Viennetta Birthday Cake will be available for purchase, or what it will be made of, but as soon as we hear something, you’ll be the first to know.

Until then, you’ll need to dive into Ben & Jerry’s new line of ice cream to keep your ice cream cravings at bay.

The all-new line of sundaes includes not one, two, or three, but FOUR new flavors. And one of them is vegan.

Well done, Ben & Jerry’s. Well done.

Along with these super exciting new ice creams with the thickest and swirliest flavors ever, the star of the show is the never-before-seen whipped ice cream topping, which is then topped off with gooey sauces and chunks of chocolate.

Ben & jerry’s

So, you want to know the new flavors, right?

  • Cookie Vermont-ster: Sweet cream ice cream with chocolate chip cookies and chocolate cookie swirls. Follow the chocolate cookie swirls to the nirvana sundae cookie
  • Hazelnut-nuttin ‘but chocolate: No ifs, no buts, this flavor is all about nuts! Chocolate hazelnut ice cream with brownie pieces and chocolate sea salt swirls.
  • Oh my! Banoffee Pie ! : Satisfying your sweet tooth is a snap with creamy banana ice cream, chocolate caramel cups and cookie swirls.
  • Revolutionary dairy-free: when it comes to berry sundaes, this one has it all except dairy! Dairy Free Raspberry Ice Cream with Sandwich Cookies and Chocolate Cookie Swirls.

    The Ben & Jerry’s Sundae range will be available in stores in January for £ 5.49 a jar.

    This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and other similar content on piano.io

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