Best 86 quotes in «dessert quotes» category

I have a sweet tooth. I love dessert, and if somebody makes me one, I'm going to have it.

It's not as if ten years ago, we were like, 'I wish I could take low quality photos of my dessert.'

I love dessert. I can't be guilty about it because I have to taste everything. I experiment.

I'm weird about fruity desserts like lemony, acidic, zesty... I don't like lemon things and orange things, really.

I never met a chocolate I could not eat.

Life is too short not to order the bacon dessert.

Keep rockin', and keep knockin' Whether you Louis Vuitton it up or Reebokin' You see the hate, that they're servin' on a platter So what we gon' have, dessert or disaster?

Marriage is a dinner that begins with dessert.

It's a floor cleaner and a dessert topping.

Marriage is like a dull meal with the dessert at the beginning.

My problem is desserts. I am obsessed with desserts.

The only obvious advantage to being an adult is that you can eat your dessert without haying sampled the vegetables.

Marriage is a long, dull meal with dessert served at the beginning.

Sexual touch is the dessert of married life!

Thus the public use of reason and freedom is nothing but a dessert, a sumptuous dessert.

The Honey is sweet, but the Bee has a Sting.

Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.

UML is not dessert topping and floor wax.

Victory is very, very sweet. It tastes better than any dessert you've ever had.

There's no diet list I'll follow that would rule out cherry pie.

Time-wasting activities are the dessert. Oftentimes discoveries are made through the back door.

We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream.

While eating your appetizer, don't be concerned with dessert.

Yeah the appetizer, that's the food we eat before we have our food...No no you're thinking of dessert, that's food we eat after we have our food.

With the exception of dessert, food is food.

You don't just change your whole life in one big step. It's the small things you do every day that pull over to the big things, like taking yourself out for coffee and eating a really good dessert when you're depressed could be the start to living a fulfilled life.

And when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk.

Desserts are the fairytales of the kitchen,a happily ever after to supper

Dessert was an over baked chocolate chip cookies the size of a hockey puck and just about as tasty.

Eat up, sweet one. And if you ask, I am sure Thrasius will make a pear patina tonight." Apicius's voice always held a special warmth when he addressed his daughter. "Please, Thrasius! I love it when you make the pears pretty!" I laughed at her description of the fruit, honey, and egg dish. I always added an extra layer of pears on top, and I had to admit, they did look pretty once they were cooked and shining with oil. "I would be pleased to make that for you, little Domina." Spontaneously, Apicata ran around the table and gave me a big hug.

First course: almond soup, white fricassee, boiled cod Second course: chicken patties, jugged hare, roast venison, oyster loaves, mushrooms, cauliflower pickle Dessert: apple tart, orange cream, plums in syrup

Gulab jamun, am I right?" Puffy Fay asked with his mouth full. "The inspiration for this cupcake?" Vik nodded. "A friend once told me she loved to take her favorite desserts and make them into something else." He glanced at me briefly. Gulab jamun. I'd had it plenty of times in India. Creamy fried dumplings soaked in a sugar syrup, flavored with cardamom and- "Rosewater," said Puffy Fay, "can be a tricky ingredient. But-" he smacked his lips- "you've done an excellent job. And you somehow managed to mimic the flavor of that very sweet dessert without making your cupcake too sweet. Fascinating." "I coated rose petals in sugar and salt," said Vik. "Sugar for laughter, and salt for tears.

He looks at you like you’re crème brûlée.

Honeysuckle iced petals,' scoffed one John Bull, spying my menu. 'I should as soon eat a bouquet of flowers. You must serve me solid belly timber, madame, nothing else.' Yet in one week I had tempted the old duffer with a restoring quintessence of veal. Then at dessert I caught him licking his spoon like a schoolboy as he scooped up a flower of my own exquisite honeysuckle ice.

I began the day I was to dine at casa di Palone in the Vaticano kitchen, helping Antonio prepare the pope's meals. For noonday, we made barley soup, apples, and a little cheese and bread. For the evening meal, we prepared the same soup with bits of roasted capons, and I made a zabaglione egg dish with a little malmsey wine. I suspected the pope would not touch the custardy dessert, but I felt compelled to take a chance. The worst that might happen was that he would order me to go back to his regular menu. And at best, perhaps he would recognize the joy of food God gifted to us. Once we had finished the general preparations, Antonio helped me bake a crostata to take to the Palone house that evening. He set to work making the pastry as I cleaned the visciola cherries- fresh from the market- and coated them with sugar, cinnamon, and Neapolitan mostaccioli crumbs. I nestled the biscotti among several layers of dough that Antonio had pressed into thin sheets to line the pan. Atop the cherries, I laid another sheet of pastry cut into a rose petal pattern. Antonio brushed it with egg whites and rosewater, sugared it, and set the pie into the oven to bake. Francesco joined us just as I placed the finished crostata on the counter to cool. The cherries bubbled red through the cracks of the rose petals and the scalco gave a low whistle. "Madonna!" Antonio and I stared at him, shocked at the use of the word as a curse. Francesco laughed. "That pie is so beautiful I think even our Lord might swear." He clapped me on the shoulder. "It is good to see you cooking something besides barley soup, Gio. It's been too long since this kitchen has seen such a beautiful dessert." The fragrance was magnificent. I hoped the famiglia Palone would find the pie tasted as good as it looked.

Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!

If the second date seems to be going well, it's pretty much a given that by dessert I'll renounce my faith

I have an idea," Annabelle said, "Let's go to the kitchen and peek in the larder. I bet there's still some gooseberry cake left from dessert. Not to mention the strawberry jam trifle." Lillian lifted her head and blotted her wet nose on her sleeve. "Do you really think a plate of sweets will make me feel better?" Annabelle smiled. "It can't hurt, can it?" Lillian considered the point. "Let's go," she said, and allowed her friend to pull her up from the bench.

I open it, feel the rush of steam leaving the bag and smell the unmistakable aroma of Corfu. Loukoumades. Drizzled with honey and dusted with a flourish of cinnamon. Sugared perfection in the form of golf-ball sized fried dough.

Next, we moved to dessert with a bite of berry torte, passed out in shallow bowls meant for sauce. "There are over fifteen individually prepared components in this," Matthew started. "And you must know them all!" Jake added. Matthew cleared his throat. "The important ones are: berry cake, chia seed brittle, mint-honey glaze, preserved orange peel, burnt sugar whipped cream, almond tuiles, almond-Riesling gelato, and rose meringues. Then everything is set ablaze with bay leaf-infused brandy.

Only those who will love longer than they expected to can truly love pecan pie, which doesn't explain its status as death rows most requested last dessert, or why chopped pecans, corn syrup, directions from the Karo bottle's cherry-red side are what mercy taste like to some. But there you have it.

On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a slice of what looks like flan, dark at the top from being baked with caramel. He hands me a plate and fork, and pours me a glass of wine. I take a bite. And my eyes snap open. "Gateau de semoule?" I say in disbelief. "Mais oui, mademoiselle, bien sur." He smiles. "I thought you might like it." "I adore it. And I haven't had it in years." The very French dessert is essentially baked creme caramel-type custard, thickened with semolina for an amazing texture and added nuttiness. There are juicy golden raisins, which I believe he has soaked in rum, and the caramel you make for the bottom of the baking dish turns itself into a light sauce when you unmold it. It is the kind of dessert that any French maman would make on a weeknight for dessert. Unfancy, unfussy, and completely comforting and delicious.

On Thursday, the sandwiches Greenie made were pork tenderloins with chipotle mustard, the soup a puree of beets and pears with Beaujolais wine and dill. For dessert, she made lemon wafers, rosewater marshmallows, and Amazon cake powdered with cocoa. Ray said, eyeing her preparations that morning. "Fancy schmancy. That soup looks like something we'd serve to folks from the White House." Greenie said simply, "Thank you.

She told the audience that they were going to make a fine old chestnut, Baked Alaska. "First you have to have a soft meringue, at just the perfect stage." The camera went in for a close-up of the meringue. "We have six egg whites, superfine sugar, and vanilla, with some cream of tartar to keep them stable. Are they ready, Danny?" "Not quite," he said and ran the machine for a few seconds. "There." He removed the bowl and held it out for Sally to see. "Stiff, but not dry," she said. "But we'd better be sure." And she rested an egg on the whites and told the audience that it should sink in exactly one inch. "Perfect. Let's put the Baked Alaska together." Sally brushed the cake with rum-flavored sugar syrup while Danny explained what it was; then Danny turned the ice cream out on top of the cake and Sally pulled off the plastic wrap. They filled their pastry bags and swirled on the meringue. Sally beamed at Danny and said that everyone should cook with a friend. "It's so much more fun." Danny dusted the cake all over with powdered sugar and then reached under the counter and pulled out a blowtorch. Sally looked at it and said, "Huh," then pulled out a blowtorch twice the size and grinned at Danny. "Yours is kind of small. Can it do the job?" "We'll see," he said and together they torched the dessert.

Sure I eat my feelings, but I save the emotional roller coaster for dessert

The dessert plates were arranged with delicate biscuits and pineapple cream served in cunning little glazed pots. Sir Ross introduced a new topic of conversation concerning some recently proposed amendments to the Poor Law, which both he and Gentry supported. Surprisingly, Sophia offered her own opinions on the subject, and the men listened attentively. Lottie tried to conceal her astonishment, for she had been taught for years that a proper woman should never express her opinions in mixed company. Certainly she should say nothing about politics, an inflammatory subject that only men were qualified to debate. And yet here was a man as distinguished as Sir Ross seeming to find nothing wrong in his wife's speaking her mind. Nor did Gentry seem displeased by his sister's outspokenness. Perhaps Gentry would allow her the same freedom. With that pleasant thought in her mind, Lottie consumed her pineapple cream, a rich, silky custard with a tangy flavor. Upon reaching the bottom of the pot, she thought longingly of how nice it would be to have another. However, good manners and the fear of appearing gluttonous made it unthinkable to request seconds. Noticing the wistful glance Lottie gave her empty dish, Gentry laughed softly and slid his own untouched dessert to her plate. "You have even more of a taste for sweets than little Amelia," he murmured in her ear. His warm breath caused the hair on the back of her neck to rise. "We didn't have desserts at school," she said with a sheepish smile. He took his napkin and dabbed gently at the corner of her mouth. "I can see that I'll have a devil of a time trying to compensate for all the things you were deprived of. I suppose you'll want sweets with every meal now." Pausing in the act of lifting her spoon, Lottie stared into the warm blue eyes so close to hers, and suddenly she felt wreathed in heat. Ridiculous, that all he had to do was speak with that caressing note in his voice, and she could be so thoroughly undone.

There are two kinds of women in the world: those who savor, and those who don’t. The ones who savor know how to enjoy a good time when it happens. We dig in the claws and ride a rush as hard and as long as we can. And then there are those other gals. I don’t know if they feel guilty about having fun or if they take themselves too seriously—or maybe they’re just afraid they’ll get their hair mussed if they throw their head back and have a good time. Whatever it is, they’ll push back from the table at d’Annunzio’s, still flushed from some masterpiece of chocolate-raspberry bliss, and their first words uttered will involve 'walking it off.

This was the wedding menu. Starters Rounds of Grana Padano Breads Seafood platters Prosciutto with melon Prawn cocktails (The prawn cocktails were at Mrs. Gardner's insistence. She said she'd never heard of prosciutto and was dubious about meat served with fruit.) Entrées Chicken with white sauce and vegetables, or Beefsteak with mushrooms and béarnaise sauce (Alex's requests. We copied them from the menu of his favorite restaurant.) Dessert Platters of cannoli, cassata, biancumanciari, setteveli, and almond cookies The desserts were my wish list. Traditional and Sicilian, just the way I wanted them. Mrs. Gardner said she wasn't "a sweet tooth" (in a way that made it sound like a kind of tribe), and Alex couldn't care less about dessert. I thought of these desserts when I went to aerobics classes, trying to lose weight before the wedding- imagined the smooth filling of the cannoli, the cool velvet of the cassata, and the toothy crunch of the almond cookies.

With the whip adequately cracked, the three of them formed an assembly line to fill each mold with dough and sweetened pineapple before pinching the edges together and placing the little cakes onto a cookie sheet that slid promptly into the oven. They crowded around to watch the squares turn golden until Waipo deemed them ready. She let them cool a touch before cutting one into thirds for them to taste. "They're hot," she cautioned. Andie took the smallest of bites. "Holy cow. This is incredible." The filling burned Charlie's tongue, but he had to agree. Waipo's pineapple cakes were the stuff of legend, and this particular batch tasted extra special. The crust was perfectly flaky, and the filling had hit that sweet spot of not too sugary and not too tart.

Walt's idea was that - as soon as the people who were dining got through their main course. They were supposed to all be seated, served at the same time, when they got into the dessert.