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The Donnoli: New Jersey's Answer to the Cronut

Jen and Ben may have started the name combining craze, but it was one we never truly appreciated until the cronut. New Jersey has come up with their hybrid signature dessert and it is nothing short of fantastic. The Donnoli combines a donut with a connoli for a decadent dessert that is sweeping the shelves of New Jersey Shop Rites.

The creation of co-owners of a ShopRite in Nutley, New Jersey, the donnoli is a donut filled with a homemade cannoli cream enhanced with cinnamon, vanilla and whipped cream. The stuffed pastry is then topped with chocolate, an extra dollop of cream, a sprinkling of chocolate chips and some cannoli shell crumbs.  And at $3 for a pack of two, they're not only delicious, they're a deal, too. 


Suja Macachino

Juice fans that happen to be coffee lovers are often faced with a dilemma. True, juice provides the ultimate pick me up. But, there is something about the jolt (and taste) of coffee that can't be beat. Especially come 3PM when the need for a pick-me-up inevitably comes along with a taste for something sweet. Suja has answered the call with an organic and cold pressed juice that satisfies all your cravings. Macachino is a blend of cacao and coffee with the superfood charge of maca,  coconut, and almond. 
The addition of black sesame and vanilla bean make this taste more like dessert than that deli counter cookie ever did. It's the juice makes the frappamocha-whatever from those coffee chains a thing of the past. With just 130 calories and 11 grams of sugar, it's the perfect replacement for your blended beverage habit. Your heart, health and wallet will thank you. 

Part of their Elements line, Macachino is just one of the exciting flavors that Suja has released this year. Flavors like Jasmine Tea and Vanilla Chill provide something for everyone. 

Chocolate Hazelnut Frozen Macachino


  • 1 bottle of Suja Macachino
  • 1T Justin's Chocolate Hazelnut Butter
  • 1 cup of ice cubes


In a blender, combine all ingredients until smooth. Pour into a tall glass and enjoy!


The Lucky Santangelo Cookbook by Jackie Collins

Everyone's got a cookbook. Even fictional characters. Lucky Sangangelo, a character created by Collins in her Lucky series, is one of her most popular characters. The author made it "decadent and delicious" with a focus on comfort food. She used recipes inspired by her family, Hollywood, and the Italian culture, since Lucky is an Italian mob princess. " She's great! She's timeless and she has a great life. She's strong, vuneralble, smart. She's all the things a woman wants to be."

The only time I remember Lucky cooking was when she opened a can of potato soup after sleeping with that comedian guy in one of the books. But if she could cook, these dishes might be something she would make.


Bourbon Chicken Milanese 

Yield 3 to 4 servings


½ cup soy sauce

2 teaspoons Kitchen Bouquet

½ cup bourbon

½ cup packed dark brown sugar

2 garlic cloves, pressed

One 1-inch piece fresh ginger, peeped and grated

1 1/3 pounds boneless, skinless chicken breast



Mix all ingredients together in a large, resealable plastic bag and marinate overnight.

Preheat the oven to 400 degrees F.

Drain the chicken and reserve the marinate. Arrange the chicken in a single layer on an aluminum foil-lined baking sheet. Roast until browned 15-10 minutes.

Meanwhile, bring the marinate to a full boil and let it bubble way for 5-6 minutes. Add the chicken, stir to coat, serve with rice.

Jackie cooks one of her favorites in this video: Meatballs. She says it's one of Lucky's favorites.


Another book recipe, the Jackie Collins cocktail created by Wolfgang Puck.

Recipe: The Jackie Collins

Wolfgang Puck

  • 6 Raspberries
  • 2 oz Vodka
  • 2 oz Lemonade
  • Half a lime
  • 1.5 oz of club soda

Take 6 Raspberries (muddled with a splash of simple syrup). Add ice into shaker with: 2 oz vodka 2 oz lemonade (Perricone's) Squeeze half a lime. Shake hard all together. Add 1.5 oz of club soda.

Shake once. Strain into highball glass without the seeds.

Garnish with a raspberry and a fresh mint leaf.


Game of Thrones Season Premiere Viewing Party

Just as spring is setting, winter is coming on Game of Thrones. After what felt like centuries, the HBO drama is back! Celebrate the event with a banquet fit for a king, or queen. If you're a diehard, you've already got your meal prepared thanks to A Feast of Ice and Fire, The Official Companion Cookbook to Game of Thrones. If not, these recipes will help. Get ready to split a lemon cake with Sansa Stark, scarf down a pork pie with the Night’s Watch, and indulge in honeyfingers with Daenerys Targaryen. Kind of.

Mulled Wine

This recipe produces a hearty mulled wine, rich in spices. It is heavy and strong, without the sweetness of many modern mulled wines. To accommodate the Old Bear’s preferences, we added raisins, cranberries, and almonds to the 14th-century recipe, creating the ideal drink for those who plan to walk the Wall at night.

-1 bottle inexpensive red wine (Cabernet Sauvignon, Malbec, and Pinot Noir are all good choices)

-1 ½ tablespoons Poudre Douce (see Cheese-and-Onion Pie, above)

-Handful each of dried cranberries, raisins, and almonds.

Bring the wine to a simmer. Stir in spice, nuts, and dried fruits, and continue to simmer for at least 20 minutes, stirring occasionally. After sitting, the spice mixture will create a thick residue that will settle to the bottom.

Using a ladle, serve into individual mugs or other heat-safe vessels. Try not to disturb the layer of spices at the bottom of the pot.



Starter: Sweetcorn Fritters

"Tyrion listened with half an ear, as he sampled sweetcorn fritters and hot oatbread baked with bits of date, apple, and orange, and gnawed on the rib of a wild boar"— A Storm of Swords

Serves 2 to 3

Prep: 5 minutes

Cooking: 5 to 10 minutes

These are so very delicious. The batter crisps up during the frying, but the kernels of corn maintain their fantastic fresh pop. The result is a textural tug-of-war that will have you grabbing fritter after fritter. Given the lack of corn in Medieval Europe, there are no extant recipes for corn fritters from that time period. As such, we have created a recipe that produces corn fritters that are flavourful, aesthetically consistent with Martin’s description, and would pair well with the other foods he mentions in the passage.

-2 tablespoons unsalted butter

-Pinch of salt

-Kernels from 2 ears cooked corn, or 2 cups frozen or drained, canned corn

-1 large egg

-1/4 cup milk

-1/3 cup yellow cornmeal

-1/3 cup all-purpose flour

-Pinch of ground black pepper

-2 to 3 tablespoons vegetable oil

Melt the butter in a nonstick skillet over medium heat and sauté the corn kernels for about 5 minutes; sprinkle the corn with salt and set aside. In a separate bowl, whisk together the egg and milk until smooth, then stir in the cornmeal, flour, a pinch of pepper, followed by the corn.

Heat 2 tablespoons of oil in the same nonstick skillet over medium heat until hot but not smoking, then drop in 2 tablespoons of batter at a time. Fry until the fritters are golden brown on each side, around 5 minutes total, then transfer them to paper towels to drain. Cook all the batter in this way, adding more oil if necessary. Serve hot.


Dessert: Arya’s Snitched Tarts

"She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruits and cheese, the crust flaky and still warm from the oven. Eating Ser Amory’s tart made Arya feel daring. Barefoot surefoot lightfoot, she sang under her breath. I am the ghost in Harrenhal" — A Clash of Kings

Prep: 15 minutes

Frying pastry: 20 minutes

Toppings: 45 minutes

Yields: 50 tarts

Pairs well with Honeyed Chicken, Sansa Salad, Mulled Wine (see drinks)

These tarts take a while to make, but they are worth every minute. The pastries look like one could easily overindulge, but each small shortbread cookie is a commitment. The fruit syrup is heavy and chewy; our British readers may recognise this dessert as the medieval ancestor of the Jammie Dodger.

-1 bottle inexpensive sweet red wine, such as a Shiraz

-1 ½ cups honey

-1/2 cup red wine vinegar

-1 tablespoon Poudre Forte (“Strong Powder” a medieval spice mix containing ground black pepper, cinnamon, mace, ginger and cloves)

-1/2 cup chopped dates or prunes

-1/2 cup currants

-1 cup fresh or dried figs, if available (if not, substitute your favorite berries), diced

-Crumbled candied nuts (optional, but delicious)

-1 batch Medieval Sweet Dough (see Cheese-and-Onion Pie, above)

-Vegetable oil for frying

Bring the wine and honey to a boil, then reduce the heat and skim off the foam until the liquid is clear. Add the vinegar, poudre forte, and fruits; return the mixture to a boil, then reduce the heat to a low simmer. Keep an eye on the fruit as you proceed – do not over-reduce it! The syrup should lightly coat the back of a spoon and reduce by about a third to a half.

Roll the sweet dough to about ¼-inch thickness on a floured board, then use a circular cutter or drinking glass to cut out circles about 2 inches in diameter.

Put a shallow layer of oil into a skillet or pan and place it over medium-high heat until hot. Working a few at a time, gently slip dough circles into the oil and fry until they are lightly browned and very crisp. Transfer the fried circles to paper towels to drain. Arrange the cakes on a serving platter, then spoon on just enough of the fruit mixture to cover each disk. Sprinkle with candied nuts. The yellowish cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.



Strawberry Lemonsweet
Serves 4 to 6


Game of Thrones Season 4 Viewing Party Recipes

1 orange
4 lemons
2 cups confectioners’ sugar
1 to 2 tbsp. thyme, rosemary, or mint, to taste
4 cups water
1 pint of strawberries, stemmed and sliced

1. Zest half an orange and half a lemon. Juice all the fruit, and place the juice, zest, sugar, herbs, and water into a mixing bowl.

2. Whisk vigorously in the bowl or pour into a bottle and shake to mix.

3. Strain into a serving pitcher and add the strawberries. The berries will gradually add color and flavor to the rest of the beverage, making it even more delicious.

4. Garnish each glass with an extra slice or two of strawberry, and a small sprig of herb.


Medieval Beef-and-Bacon Pie
Serves 6 to 8

Game of Thrones Season 4 Viewing Party Recipes
Chelsea Monroe-Cassel; HBO

Pastry dough (top and bottom crusts) for a nine-inch pie pan
1 ½ lbs. stew beef cut into small pieces
½ cup bacon, diced
½ tsp. pepper (or to taste)
½ tsp. salt (or to taste)
¼ cup red wine vinegar
โ…“ cup prunes, sliced
โ…“ cup raisins
โ…“ cup dates, chopped
1 cup beef broth
2 to 3 tbsp. flour

1. In a saute pan, cook the diced bacon until the fat runs off. Drain the fat and add the beef, spices, vinegar and dried fruit to the pan.

2. Add enough broth to thoroughly wet the mixture–the final consistency should be runny.

3. Add the flour and cook on low heat until the juices form a thick paste that resembles gravy.

4. Let the mixture cool. Line the pie pan with one of the crusts and spoon in the meat mixture. Add the top crust or, if you prefer, leave the pie open-faced.

5. Bake at 375F until filling bubbles, approximately 40 minutes.


Cronut King Dominique Ansel Shut Down for Mice

After the video showing a mouse scurrying across the floor at Dominique Ansel Bakery, aka the home of the cronut, the DOH swooped in and shut the place down. Ansel and crew tried the blame the rodent on the nearby greenhouse or park. Then blamed the customer who shot the video.

"This is such sad news. Due to the video footage, the DOH came with three inspectors today... any hole larger than the tip of a ballpoint pen is considered a violation. We were asked to re-cement the entire basement, which won't allow us work. We should be reopened on Monday.

I don't think people realize the bigger ramifications of their actions and the harm it can bring to a small business. Our staff are heartbroken to have been such a target, but we will of course do our best to rise out strong."

Looks like cupcakes will be restored to their former glory this weekend.