Finishing Touch! By far my most anticipated Limit Break for Cloud. Seeing the original after both Dissidia PSP and Arcade’s and Smash Bros’ interpretations felt like getting closure to the move’s origins.
It’s been an ascending multihit move with intensive spinning,
a destructive single hit that covers both sides in quick succession,
and now a multi-hit tornado projectile that homes in on opponents.
That one I’d say is closest to the original. It’s a surprisingly viable projectile in Dissidia Arcade’s 3v3 combat as long as he isn’t at the center of the action. Fully charged tornado travels very far easily dealing over 400 damage and more with Mighty Strike and Limit Break buffs. It feels very satisfying to watch, as does most of Cloud’s moves in that game in my opinion~
Every incarnation of the move appears to have a tornado motif that is closely tied to spinning around in place. Cloud’s name is supposed to refer to his life of turmoil and conflicted nature, right? A fierce tornado fits right in.
Easily one of my favorite moves in Cloud’s repertoire.
When it comes to dessert, nothing can beat an old-fashioned
cupcake. Our iced cupcakes taste just as good as homemade: moist cake
topped with fluffy swirls of frosting. Top them with fresh fruit for a
beautiful presentation. Look for them in our bakery, available in vanilla, chocolate
or marble varieties.
this woman on an infomercial for “finishing touch” hair trimmer is named patricia stark and she said that it removes hair “quickly and painlessly” and y'know what patricia i really wish i could believe that but your last name is stark and nothing is fucking quick and painless w/ them ok
Treat yourself to our raspberry mascarpone dessert! The pleated chocolate shell is filled with rich and creamy mascarpone filling and towered three layers high with fresh raspberries. It’s then topped with a light glaze to keep it all together, along with drizzles of chocolate.
This is one of our best-selling desserts and is available in all of our stores!
Helping hearts around the world with chocolate cake
February is American Heart Month. This Valentine’s Day, serve a rich, decadent dessert that tastes good and supports a good cause, too.
Our Super Chocolate Mousse Layer Cake has layers of chocolate sponge cake with rich, creamy chocolate filling. The whole thing is topped with a decorative Belgian chocolate icing. It’s made for chocolate lovers and goes perfectly with a cup of coffee. Share one with your valentine!
Now through February 14, buy our Super Chocolate Mousse Layer Cake and proceeds will benefit Children’s HeartLink, a nonprofit working with health care centers in underserved regions of the world to promote sustainable cardiac care for children with congenital or acquired heart disease. Children’s HeartLink supports hospitals and programs in Brazil, China, Ecuador, India, Malaysia, Ukraine and Vietnam.
Talenti Gelato is made with good
stuff: Fresh milk, straight from the farm, and fine, pure cane sugar – never
high-fructose corn syrup. The sugar is hand-poured from large sacks, blended with
milk and then mixed with the finest ingredients sourced from all around the
world, from Tahitian vanilla beans and rich dulce de leche to fresh mangoes and
Plus, Talenti Gelato
is made with more fresh milk than cream, so it not only tastes great – it also has
30% less fat than regular ice cream.
for Talenti Gelato in our frozen desserts aisle.
Looking for an easy dessert that looks impressive? Try our
mini red velvet cupcakes! They’re just the right size to satisfy your sweet tooth. Great for dinner parties or family gatherings. Look for them in our bakery.
If you’re a fan of peanut butter and
chocolate, this pie from Twin Cities food blogger greens & chocolate is made for
If I had to choose
my favorite flavor combination with chocolate it would be, without a doubt,
chocolate and peanut butter. No brainer. Sure, I love chocolate and coconut,
chocolate and caramel, and I’ll even be weird every once in awhile and obsess
over chocolate and citrus. But nothing compares to my love for chocolate and
This Peanut Butter Cup
Pie is pretty much everything my peanut butter and chocolate dreams are made
of. I mean - just look at it! I could eat a piece of this every night and be a
The pie starts with
a crust that is made of crushed Oreos and peanut butter cups. Yep, I put peanut
butter cups in the crust. And the best part of it: it’s a no-bake crust, making
this entire pie oven-free.
After the crust,
there’s a healthy layer of chocolate ganache on top of the crust. When I say
healthy I mean it’s a substantial layer. It’s not low-calorie, Paleo, Whole-30
approved or good for the waistline in any manner. Just so we’re clear.
Then there’s that
peanut butter cream cheese filling! I would have eaten it all with a spoon if I
could have. The filling is a no-bake cream cheese filling that is somehow rich
and peanut buttery while still feeling light and fluffy.
For good measure I
chopped up more peanut butter cups and tossed them on top, along with a healthy
drizzle of chocolate ganache because why the heck not? If we’re gonna eat pie,
let’s EAT PIE.
This Peanut Butter
Cup Pie is the perfect dessert to cap off a meal. Whether it’s a dinner party
with friends, date night in with your sweetie or a fun alternative to a
birthday cake – this pie will not disappoint!
Peanut Butter Cup
For the crust:
12-ounce bag of
miniature peanut butter cups
unsalted butter, melted
For the chocolate ganache:
2 cups chocolate
½ cup heavy
For the filling:
1½ cups heavy
8 ounces cream
cheese (do not use light/reduced-fat cream cheese)
1¾ cups powdered
1½ cups peanut
butter (do not use natural peanut butter)
1 teaspoon pure
To make the crust:
In a food processor, pulse
the Oreos until resembling fine crumbs.
Add 20 miniature peanut
butter cups and pulse more until resembling fine crumbs.
Add melted butter and pulse
Press into the bottom of a
lightly greased pie dish or 8-9” springform pan.
To make the ganache:
Melt chocolate chips and
heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds,
stirring between each interval, until completely melted.
Pour approximately ¾ of the
ganache over the crust and spread with a spatula to evenly cover the
Put in freezer for 20
minutes to allow ganache to set before putting the cream cheese filling on
To make the filling:
In large bowl with electric
mixer, beat the heavy cream until soft peaks form.
In a separate bowl with
electric mixer, beat together the cream cheese and powdered sugar until well
combined, about 1 minute.
Add peanut butter and
vanilla and beat until combined, about 1 minute.
Fold in whipped cream until
Evenly spread filling over
Roughly chop the remaining
peanut butter cups and sprinkle over peanut butter filling.
Lastly, drizzle with
remaining ganache. You will probably need to re-melt the ganache a little so it
Refrigerate for at least 2
hours (ideally overnight for clean slices). Serve and enjoy!
In the mood
for something decadent? Try our raspberry almond cupcake – a gourmet-sized
white cupcake filled with raspberry jam, topped with almond-flavored white
buttercream frosting and sprinkled with sliced almonds. Look for it at our