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.

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

A rich, creamy dessert without all the work

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.

Funds raised throughout this Valentine’s Day campaign will:

  • Turn good pediatric heart programs/centers into phenomenal ones
  • Bring more training to more medical teams
  • Harness and cultivate the passion of these teams in other countries so they can grow and share their expertise
  • Help more children

Look for our Super Chocolate Mousse Layer Cake in our bakery.

Chocolate Chunk Bars

Simple prep … spectacular results! These easy bars are perfect for barbecues and picnics.

24 servings
Preparation time: 45 minutes plus cooling time


  • 1 cup quick-cooking rolled oats
  • 1 cup flour
  • ¾ cup firmly packed brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, melted
  • 1 (12-ounce) package semisweet real chocolate chunks
  • 1 cup chopped pecans
  • 1 jar Lunds & Byerlys Butterscotch Caramel Dessert Topping


  1. Heat oven to 350 F.

  2. In large bowl, combine oats, flour, brown sugar, baking soda and salt; blend in butter.

  3. Press mixture in greased 9x13 baking pan.

  4. Bake for 10 minutes.

  5. Remove from oven; sprinkle with chocolate chunks and pecans. Pour caramel over top.

  6. Return to the oven and bake 20 minutes longer.

  7. Cool 1 hour at room temperature. Refrigerate, uncovered, until firm. Cut into 1 inch x 2 inch bars.

The perfect dessert for any Italian meal

Want an authentic Italian dessert? Try our cannoli, available in our bakery.

Large, crispy cannoli shells are filled by hand with a rich, creamy mascarpone filling. Each end is dipped in chocolate shavings or pistachios and then the whole thing is drizzled with chocolate.

It’s a wonderful treat to complete your favorite Italian meal. Delizioso!

Dessert tonight: Talenti Gelato

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 berries.

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.

Look for Talenti Gelato in our frozen desserts aisle.

Peanut Butter Cup Pie

If you’re a fan of peanut butter and chocolate, this pie from Twin Cities food blogger greens & chocolate is made for you!

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 peanut butter.  

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 happy girl.  

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 Pie


For the crust:

  • 24 Oreos
  • 12-ounce bag of miniature peanut butter cups
  • 4 tablespoons unsalted butter, melted

For the chocolate ganache:

  • 2 cups chocolate chips
  • ½ cup heavy whipping cream

For the filling:

  • 1½ cups heavy whipping cream
  • 8 ounces cream cheese (do not use light/reduced-fat cream cheese)
  • 1¾ cups powdered sugar
  • 1½ cups peanut butter (do not use natural peanut butter)
  • 1 teaspoon pure vanilla extract


To make the crust:

  1. In a food processor, pulse the Oreos until resembling fine crumbs.
  2. Add 20 miniature peanut butter cups and pulse more until resembling fine crumbs.
  3. Add melted butter and pulse until combined.
  4. Press into the bottom of a lightly greased pie dish or 8-9” springform pan.  

To make the ganache:

  1. Melt chocolate chips and heavy cream in microwave-safe bowl in microwave in intervals of 30 seconds, stirring between each interval, until completely melted.
  2. Pour approximately ¾ of the ganache over the crust and spread with a spatula to evenly cover the crust.  
  3. Put in freezer for 20 minutes to allow ganache to set before putting the cream cheese filling on top.  

To make the filling:

  1. In large bowl with electric mixer, beat the heavy cream until soft peaks form.  
  2. In a separate bowl with electric mixer, beat together the cream cheese and powdered sugar until well combined, about 1 minute.
  3. Add peanut butter and vanilla and beat until combined, about 1 minute.  
  4. Fold in whipped cream until completely combined.  
  5. Evenly spread filling over ganache layer.  
  6. Roughly chop the remaining peanut butter cups and sprinkle over peanut butter filling.
  7. Lastly, drizzle with remaining ganache. You will probably need to re-melt the ganache a little so it easily drizzles.
  8. Refrigerate for at least 2 hours (ideally overnight for clean slices). Serve and enjoy!  

Special K Bars

Treat your family to an extra-special homemade dessert tonight: Special K Bars!


  • 1 cup sugar
  • 1 cup corn syrup
  • 1 cup peanut butter
  • 6 cups Kellogg’s Special K Cereal
  • 6 ounces chocolate chips
  • 6 ounces butterscotch chips


  1. Bring sugar and corn syrup to a boil. Remove from heat and stir in peanut butter.
  2. In a big bowl, combine cereal and peanut butter mixture. Press into a 9x13 inch pan.
  3. Using a double boiler or microwave, melt the chocolate and butterscotch chips. Once melted, pour over cereal and spread. Allow to cool before cutting into squares.

Dessert idea: Raspberry almond cupcake

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 bakery counter!