"With rising food prices and recent cuts to federal nutrition programs, many families are struggling this holiday season to put food on the table. One chef who is making it his mission to help is Duff Goldman. Since 2009, he's been a supporter of No Kid Hungry, a national non-profit campaign that works to protect and strengthen year-round nutrition programs."
"Don't just slice it and serve it as is - transform it. His go-to move? A cake ice cream sundae. Add a scoop of your favorite vanilla ice cream, let it soften slightly, then finish it with a generous drizzle of caramel or hot fudge sauce. With these simple steps, you can transform a simple sheet cake square into a plated dessert that's warm and cold, soft and silky, and sweet and creamy."
Rising food prices and recent cuts to federal nutrition programs are causing many families to struggle to put food on the table during the holidays. Chef Duff Goldman has supported No Kid Hungry since 2009 and partnered with Food Network on a PSA encouraging donations to protect and strengthen year‑round nutrition programs. Celebrations and desserts continue despite financial strain, creating a need for affordable ways to make treats feel special. Transforming an inexpensive grocery cake into a plated dessert with a scoop of vanilla ice cream, a slight softening, and a generous drizzle of caramel or hot fudge creates warmth, contrast, and perceived indulgence.
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