Best 86 quotes in «dessert quotes» category

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    She takes a bite of the custardy penne cotta and it melts into a dozen separate flavors. She can smell oranges and lemons, cherry and wood, and even the soft silk and wool of Persian carpets, the smell that she thought came from Iraq.

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    She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood. "My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut." "When one wants, one can," Poppy translated. "Exactement." Broussard carefully removed the dishes from the hot water. Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons. Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert. "Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate. "I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?" "I think it's what angels must eat in heaven," Poppy said, digging into the pudding.

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    Starting Your Own Business for Dummies was on top. “That doesn’t mean I think you’re stupid or anything, you know,” Josh said as he handed me the books. “Yeah, I know,” I said, though I liked that he was the kind of person who’d check to make sure.

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    The first thing I see when I get home from the hospital after midnight is the glint of the stainless steel oven in the semidarkness of the kitchen. The air smells sweet and eggy. I walk to the oven and pull open the door. Six white ramekins hold six perfect-looking crème caramels, and I wonder if they're safe to eat. It's been more than three hours since I turned off the oven. I remember a Swedish chef telling me years ago when I worked as a prep cook that unrefrigerated food will keep for four hours, but he also cleaned his fingernails with the tip of his chef's knife, so who knows. I pick up one of the dishes and sniff it. It smells fine. Without taking off my coat, I dig into a drawer for a spoon and eat the crème caramel in five seconds flat. The texture is silky and it tastes sweet and custardy, if not perfect. I pull the rest of the dishes from the oven to put in the fridge, telling myself one was enough. An extra treat at the end of a hard day. I've put three ramekins into the refrigerator when I can't stand it and dig into the second, eating more slowly this time, slipping out of my coat, savoring the custard on my tongue. Two is definitely enough, I'm thinking as I lick the inside of the cup, two is perfect. I'm picking up the remaining cup to put in the fridge but I turn instead, head for the bedroom with ramekin in hand. At least wait until you've gotten undressed and in bed, I told myself, surely you can wait. I make it as far as the doorway and I'm digging my spoon into a third caramel. Don't beat yourself up, I think when I'm done, it's just fake eggs and skim milk, a little sugar. It's for Cooking for Life, for God's sake, it can't be bad for you, but I feel bad somehow as I finish off the third ramekin. Okay, I'm satisfied now, I tell myself, and I can go to sleep. I get undressed , pull on my T-shirt and flannel boxers, head for the bathroom to brush my teeth, but suddenly I'm taking a detour to the kitchen, opening the fridge, staring at the three remaining custards. If I eat just one more, there'll be two left and I can take them to share with Benny tomorrow. That won't be so bad. I pick up the fourth ramekin, close the fridge, and eat as slowly as I can to truly appreciate the flavor. Restaurant desserts are easily as big as four of these little things.

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

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    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.

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    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.

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    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.

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    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.

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    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.

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    A kiss is a lusty dollop of dessert to be served with desire and savored with passion.

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    Ben & Jerry's is an indulgent dessert that should be eaten in moderation. You should not be replacing more than one meal a day with ice cream. We do not consider a pint or a tub of ice cream to be a single serving.

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    Between "just desserts" and "tragic irony" we are given quite a lot of scope for our particular talent. Generally speaking, things have gone about as far as they can possibly go when things have got about as bad as they reasonably get.

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    A good, stinky French cheese or a good Stilton. These are things I really, really love. Dessert I can obviously live without.

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    Creme Brulee is the ultimate 'guy' dessert. Make it and he'll follow you anywhere.

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    Big decisions in my life have always come easy and are made without hesitation. It is easier for me to make a life-changing decision than to decide what to get for dessert.

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    desserts are the most crucial part of any meal.

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    Enjoy your ice cream while it's on your plate.

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    Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

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    By the time dessert arrives I am usually so drunk, I can't remember what I'm serving.

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    I am crazy for dessert. I eat everything. No one should be denied anything... just don't eat the whole thing.

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    I am not accustomed to take my wine in pills.

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    Fun can be the dessert of our lives but never its main course.

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    I created the peplum so you can eat in it. You can have a dessert, you can have another sandwich.

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    I balance my meals. I have never been a big dessert guy.

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    Ice-cream is exquisite - what a pity it isn't illegal.

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    I can't walk by chocolate without eating it.

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    I'd never let anybody share dessert with me or even have a taste.

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    I did though at least expect him to correct the false statements he made when he was trying to protect the Presidency. Instead, he talked about it as though I had laid it all out there for the taking. I was the buffet and he just couldn't resist the dessert.

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

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    If God had wanted me to lose weight he would have made sure there was creamed spinach for dessert.

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

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

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    If this was adulthood the only improvement she could detect in her situation was that she could now eat dessert without eating her vegetables.

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

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    I never met a chocolate I could not eat.

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    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?

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    It's a floor cleaner and a dessert topping.

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    Marriage is a dinner that begins with dessert.

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    Life is too short not to order the bacon dessert.

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

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    My problem is desserts. I am obsessed with desserts.

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

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

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    Sexual touch is the dessert of married life!

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

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

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    UML is not dessert topping and floor wax.

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

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