>> 100 blue-and-white lollipops, 600 salted caramels, and 100 dark cherry cordials, and they want it overnighted tomorrow. >> nuh-uh. >> yuh-huh. >> pete, can you make 300 lollipops on tuesday? >> let me figure this out. [groans] >> what i need to know-- is this doable? >> i don't think that's possible. we're gonna need extra manpower to get this done. >> it pains me to turn down an order. >> i know. >> we have to find a way. we have to find a way. >> you guys have had to have large orders like this before, right? >> not-- >> yes, we have, but usually i have time. >> do they have a shelf life, the lollipops? >> they got a long one. >> they have a shelf life? >> super long. >> so then why don't you have an inventory of them? >> i can never get ahead. >> we'll deal with the issue of not having the inventory on hand and the people to make it, but right now it's all hands on deck. we have a $2,000 order. we have to get it done. all right, well, we got a lot to do. let's get working on this. >> butter hot. >> stick it in the center. >> okay. >> wrap it over one side. >> dane, so why don't

. >> salted caramel cheesecake. all of these look good. that is gorgeous. >> work of art. right?mores cake. g >>cha. >> yeah.erry crisp. >> you're going to blow the diet st delicious you can be honest e honest? >> i'm a chocolate cake guy. chocate cake. >> me too. >> i'm a key lime. >> key lime. >> i'm key lime, too. >> i curious about the smores thing. tell me what -- i mean i see tho marshmal. what else is in there. >> got a flour less chocolate cake on the bottom sort of a molten stile booe wee thing. >> gotcha. >> got the graham crackers and the moastedarshmallows on tom. >>kay. >> my gosh. >> all in there. >> that lks g. >> all right. so if you're here at leisure worldake advantage of these two restaurants and the crab feast they've got going on and you've got a fourth of july picnic coming up. >> fourtof july next week. >> very good. >>t is the clubhouse grill terrace room restaurant. clubhouse grill you on the weekends you pretty muchhe reservations for grill you need reservations. veryood. pack house. >> the clientele it's a specific clientele hereer ybody we've met has b

. >> so this is a grab bag of their favorite flavors >> salted peanut butter with a salty caramel. let's seat here. >> let's not taste and eat some ice cream. this is a very interesting company out of columbus. they are a big corporation they have to meet susta sustainability we had the tough job of having to taste all of these. >> what's your favorite? >> i like brown butter almond brittle. >> thank you very much we appreciate it >> thank you >>> up next, a look at the these for the week ahead and hugs for hire, how this portland woman is building a business one cuddle at a time. >> you can't actually touch lips but you can touch noses. >>> on tuesday consumer price index is increased time warner will go through. >>> the federal open market committee will decide if rates will go up on thursday may's retail sales number is released >>> one woman says she is on a mission to change the world one hug at a time. it's not for charity it's business. jane has more on this strange success. >> i will have you lift up your arm. sit a stranger in a pose called the gummy worm. >> i lad like 25

caramelizes so beautifully. tomatoes roast great on a grill. >> little olive oil, salt, pepper, is that it? >> that's it. i like that you keep it simple. olive oil, salt, pepper, on most of your stuff. >> those are the flavors. that's the wayet to it where you really want it. especially summer cooking, if it is overcomplicated, it just -- it doesn't work. this is party food. >> exactly. >> this is for fun. >> good colors on the grill going, too, right? >> yes. >> okay. >> whether inside or outside, a i live in an apartment. this is how i do it. >> got to have it. >> yeah. >> now, a marinade for the steak. >> i try not to put too many things on it, but i like parsley and garlic. this, i like to marinade overnight, kind of like a tuscan steak marinade. it is a dry marinade. we'll p the oil on later. i just take some thyme and rosemary. it releases t essential oils. >> you like the way you put it on. >> i'll let it go overnight in the refrigerator. they'll begin to release.t have it resn them, and it releases the flavors. >> let's say, for example, i haven't thoughthead to do that overnight. >> an hour is f