Best 136 quotes in «baking quotes» category

When art calls, you have to follow it. It doesn’t happen often, so take the opportunity when it strikes. In all reality, what I do is art. I do create fabulous pieces of decorative baked goods.

When she returned to Bella Vista, she discovered Isabel in her manic-baking mode. The kitchen was filled with the aromas of butter, vanilla and cinnamon. She'd created Danishes and rugelach and crispy twisty things that promised to glue themselves promptly to Tess's hips.

When you celebrate, there is sure to be cake." Florence Ditlow, in "The Bakery Girls.

While Ginger didn't like the evil-recipe days, she certainly loved the treat-making days. She liked rolling dough and cutting it into perfect shapes. She liked grating chocolate into curlicues and pouring syrups into lollipop molds.

A bad review is like baking a cake with all the best ingredients and having someone sit on it.

You're extra beautiful when you talk about baking. You know you're good at it, and that knowledge lights you up.

A basic rule of baking is that, in general, it's almost impossible to make an inedible batch of brownies.

Baking is too precise for me. I cook with a pinch of this or that.

Baking isLife. So when you describe what you're making, you must describe life. Do you see? It's not just recipes.

Baking happens with ingredients that last for months and come to life inside a warm oven. Baking is slow and leisurely.

Few people know this about me, but I love baking pies.

Feminism has never been about getting a job for one woman. It's about making life more fair for women everywhere. It's not about a piece of the existing pie; there are too many of us for that. It's about baking a new pie.

I don't have a very good relationship with baking. I do bake sometimes, but my natural instinct is to just do what feels right a lot, and that's what you're not supposed to do in baking. I'm not a good baker.

He that will have a cake out of the wheat must tarry the grinding. Have I not tarried? Ay, the grinding; but you must tarry the bolting. Have I not tarried? Ay, the bolting; but you must tarry the leavening. Still have I tarried. Ay, to the leavening; but here's yet in the word 'hereafter' the kneading, the making of the cake, the heating of the oven, and the baking; nay, you must stay the cooling too, or you may chance to burn your lips.

I enjoy cooking and baking. Alicia Silverstone's vegan cookbook is awesome.

If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.

If baking is any labor at all, it's a labor of love. A love that gets passed from generation to generation.

I foresee great refinements in the field of short-pulse microwave signaling, whereby several simultaneous programs may occupy the same channel, in sequence, with incredibly swift electronic communication... Short waves will be generally used in the kitchen for roasting and baking, almost instantaneously...

I got picked on a lot, even by teachers too. I liked to listen to musicals and bake, and my homeroom teacher found out and mocked me in front of the whole class for baking.

I like the idea of baking. I'd like to be good at it. But I feel like I'm young and one day I can be.

I love cooking and baking.

I love baking, it's the most calming thing for me. It's therapeutic, it makes the house smell good, and I get to take the goods to my friends. I do it for other people.

I love being at home and cooking and baking.

I've heard it said that when you die you enter a room of bright light, and that you can smell bread baking just around the corner.

I'm baking stories, and singing cookies, oh the tonderous wimes!

It's all about a balancing act between time, temperature and ingredients: That's the art of baking.

I want to work on some more complicated baking... and it would be interactive!

Life was like a batch of biscuits without the baking powder: flat, flat, flat.

Language is an art, like brewing or baking.... It certainly is not a true instinct, for every language has to be learnt.

The arts are not frosting but baking soda.

Me writing about tennis is like a baker baking bread.

My once-keen analytical mind has become so dulled by endless hours of baking in the hot sun, thrashing about in tight chimneys, pulling at impossibly heavy loads, freezing my ass off.... so that now my mental state is comparable to that of a Peruvian Indian, well stoked on coca leaves.

Some days, I'm as shallow as a baking pan, but I still stretch miles in all directions.

The ordinary activities I find most compatible with contemplation are walking, baking bread, and doing laundry.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

Picture your grandmother in Hell, baking pies... without an oven.

The thing with children is they're a bit like baking a fruitcake: you throw all the ingredients in but you never know how they're going to turn out.

Truth is undoubtedly the sort of error that cannot be refuted because it was hardened into an unalterable form in the long baking process of history

United metropolitan improved hot muffin and crumpet baking and punctual delivery company.

After sending Bella a Christmas card for years with no response, a few years before I'd decided to add something more personal- one of Mum's recipes. I had included various Christmas recipes each year since, from gingerbread to chocolate and cranberry brownies- Bella's favorite as a child. I saw these as a reminder of the good times we'd shared and hoped she'd feel the same. Just writing down those recipes reminded me of Mum in her kitchen- the soft, wobbly fold of flour into butter, the grit of sugar, the heady fragrance of chocolate, sweet vanilla and the warmth of ginger.

Winter = baking season. It's on.

You walk into the playgrounds in Shanghai and Beijing, and you see youngsters who are shorter, shaking and baking and having attitude. And Jeremy Lin is going to inspire all of them.

A cookie, Avis told her children, is a soul. She held up the wafer, its edges shimmering with ruby-dark sugar. "You think it looks like a tiny thing, right? Just a little nothing. But then you take a bite." Four-year-old Felice lifted her face. Avis fanned her daughter's eyes closed with her fingertips and placed it in Felice's mouth. Felice opened her sheer eyes. Lamb slid his orange length against her ankles. Avis handed a cookie to eight-year-old Stanley, who held it up to his nose. "Does that taste good?" she asked. Felice nodded and opened her mouth again. "It smells like flowers," Stanley said. "Yes." Avis paused, a cookie balanced on her spatula. "That's the rosewater. Good palate, darling." "Mermaids eat roses," Felice said. "Then they melt.

Add orange peel and cinnamon to milk. Grate the chocolate.' The hard, round cake of chocolate was wrapped in yellow plastic with red stripes, shiny and dark when she opened it. The chocolate made a rough sound as it brushed across the fine section of the grater, falling in soft clouds onto the counter, releasing a scent of dusty back rooms filled with bittersweet chocolate and old love letters, the bottom drawers of antique desks and the last leaves of autumn, almonds and cinnamon and sugar. Into the milk it went. 'Add anise.' Such a small amount of ground spice in the little bag Abuelita had given her. It lay there quietly, unremarkable, the color of wet beach sand. She undid the tie around the top of the bag and swirls of warm gold and licorice danced up to her nose, bringing with them miles of faraway deserts and a dark, starless sky, a longing she could feel in the back of her eyes, her fingertips.

After some experimentation, we put hot water in a measuring cup and dissolved the honeysuckle nectar by swirling the stems around. When we were done with all the flowers, I tasted the golden liquid; it was sweet and fragrant. There wasn't much of the solution, though- we'd have to make a very small batch if we wanted the honeysuckle to be noticeable. We measured out the dry ingredients and Vik whisked in a pinch of ground cloves while I creamed the butter with the sugar, and then added honey. We poured in the honeysuckle nectar and combined everything. Vik and I tasted the dough: it was sweet and spicy, the flavors in perfect harmony.

At General Dexterity, I was contributing to an effort to make repetitive labor obsolete. After a trainer in the Task Acquisition Center taught an arm how to do something, all the arms did it perfectly, forever, In other words, you solved a problem once, and then you moved on to other more interesting things. Baking, by contrast, was solving the same problem over and over again, because every time, the solution was consumed. I mean, really: chewed and digested. Thus, the problem was ongoing. Thus, the problem was perhaps the point.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

As the milky early morning sun slips in through her kitchen windows, Cosima plucks the blossoms off her yellow squash and begins to make her way through today's menu: courgette blossom and artichoke pizza, wild mushroom and tomato bruschetta, lemon and pistachio cake, vanilla and orange oil cannoli, espresso and hazelnut tart... And into each bowl she sprinkles a generous pinch of paternal love, protection, and devotion.

As it turned out, Cosima had quite a flair for flavor. She created things that shocked Kat, who had only ever followed her mother's more mundane recipes. One Saturday, Cosima made rosemary, stilton, and walnut bread and their father ran up and down the street after breakfast, telling his neighbors he was training for a marathon. Another Saturday her bacon and brie bread caused Peter Rubens to quit his sales job and revisit a great passion for pottery and carpentry that he'd long before abandoned. Kat personally puts her father's remarriage down to the chocolate and chili bread Cosima made when she was six, Kat liked her stepmother and loved that she was finally free to leave her father and little sister and go out into the world to live her own life.