Sweets Quotes

Quotes tagged as "sweets" Showing 1-30 of 55
Sarah Addison Allen
“It was the best first kiss in the history of first kisses. It was as sweet as sugar. And it was warm, as warm as pie. The whole world opened up and I fell inside. I don't know where I was, but I didn't care. I didn't care because the only person who mattered was there with me.”
Sarah Addison Allen, The Sugar Queen

Israelmore Ayivor
“To a hungry person, every bitter food is sweet. When the preferable is not available, the available becomes preferable!”
Israelmore Ayivor

Marion Woodman
“The longing for sweets is really a yearning for love or "sweetness.”
Marion Woodman

Terry Pratchett
“Tiffany knew what the problem was immediately. She'd seen it before, at
birthday parties. Her brother was suffering from tragic sweet
deprivation. Yes, he was surrounded by sweets. But the moment he took any
sweet at all, said his sugar-addled brain, that meant he was not taking
all the rest. And there were so many sweets he'd never be able to eat
them all. It was too much to cope with. The only solution was to burst
into tears.”
Terry Pratchett, The Wee Free Men

Anne Frank
“As long as you're in the food business, why not make sweets?”
Anne Frank, The Diary of a Young Girl

Alan Bradley
“Gorging on sweets together creates as strong a bond between two people as being in love.”
Alan Bradley, The Grave's a Fine and Private Place
tags: sweets

Jenny Colgan
“Turkish Delight

Turkish delight has had a bad reputation since that man C.S.Lewis - a positive genius in other ways - linked it for ever with one of the most terrifying creations in literature, the White Witch of Narnia, and that naughty, sticky, traitorous Edmund. But with the sensuous pleasure imbued in its melting, gelatinous texture, and, when made in the proper way, delicately perfumed with rose petals, flavoured with oils and dusted with sugar, it reclaims its power as a sweet as seductive as Arabian nights. The fact that it now carries with it a whiff of danger merely adds to its pleasure. It is not, truly, a sweet for children. They simply complain, and get the almonds stuck up their noses,”
Jenny Colgan, Welcome to Rosie Hopkins' Sweet Shop of Dreams
tags: sweets


Halloween is a night that traps you in its web. Carries you to the four points of the graveyard. And buries you up to your neck in sweets.
It is also a night for goblins, ghouls and all things dead.
But, you know what? I still wouldn't stay in bed.”
Anthony T. Hincks

“Chocolate only comes in one flavor.
Anthony T. Hincks

Yana Toboso
“Life isn't that sweet. That's why everyone wants sweet things.”
Yana Toboso

“Chocolate was made to be eaten.”
Anthony T. Hincks

“An apple turnover always wants to be on the right side.”
Anthony T. Hincks

N.M. Kelby
“Earlier that morning, Escoffier ad brought up a large bucket of white rose petals, white violets and vanilla orchids that he'd been thinking of creating a dish with. The pâtissier had crystalized some of the flowers, and left him a plate of meringue shells, a handful of vanilla beans and fresh cream. He wanted to create a new dish for Sarah, a sweet, something surprising, something to engage her. She'd been playing Joan of Arc, the virgin saint, a seventeen-year-old girl. It was a role she made famous, difficult at any age, but for a woman in her mid-forties, it was nearly impossible.
Escoffier tossed a handful of white rose petals into Rosa's bathwater.
The white skin. The white roses. 'The essence of Saint Joan is in shades of white, like shades of innocence.'
'Spun sugar,' he thought. 'Vanilla cream, of course.”
N.M. Kelby, White Truffles in Winter

“If God isn't a chocolatier, he must surely be a confectioner.”
Anthony T. Hincks

“If it wasn't for almonds, where would the crunch come from when you eat chocolates?”
Anthony T. Hincks

“Smarties don't make me smart, but they do make me happy!”
Anthony T. Hincks

Camy Tang
“Mariko had given her notorious sweet tooth full rein.
Lex stared at the table of food and could already feel the sugar eating cavities into her enamel. Banana nut bread, sesame-crusted Chinese doughnuts, almond cookies, fruit cocktail and almond custard, steamed egg cake, even honey walnut prawns. On the non-Asian side was rum cake, blueberry pecan muffins, strawberry almond rolls, and croissants.”
Camy Tang, Sushi for One?

Lisa Kleypas
“The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters.
Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries.
Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.”
Lisa Kleypas, Hello Stranger

Linda Francis Lee
“Portia gasped awake with the taste of apples in her mouth- crisp green apples smothered in brown sugar and spice. She needed to bake.
Lying tangled in the sheets, she tried to calm her racing heart. She tried to write off this urge, too. It was nothing more than a knee-jerk reaction to moving to the Big Apple. But no matter how forcefully she told herself she had stuffed the knowledge back down, she realized that she hadn't. Not really. When she would have smelled bleach and sundries cotton, it was the scent of apples and buttery caramel that swirled in her mind.
The urges to bake and cook were getting stronger, the knowing coming back to life like simple syrup spun into cotton candy.”
Linda Francis Lee, The Glass Kitchen

“A candy cane allows me to walk with a fat stomach.”
Anthony T. Hincks

“I like to get intimate with my chocolate.”
Anthony T.Hincks

“Without chocolate, we would have to find something else to do with the fruit & nuts.”
Anthony T. Hincks

Hannah Tunnicliffe
“Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.”
Hannah Tunnicliffe, The Color of Tea

“Kuch Meetha Ho Jaaye
(Let's Have Something Sweet)

So we drew borders on our own land,
And kept a distance from our own brothers,
And we differentiated each other
by the color of our skin,
And by the different religions:
A Muslim, A Christian, A Sikh, A Hindu,

And in the end,
It just did not matter,

For we were meant to
Love each other and live happily
Honoring our ancestors,
Nurturing our children

Having rainbow colored dreams
And chocolate celebrations!
Kuch Meetha ho jaaye!”
Avijeet Das

Lawrence Norfolk
“The Romans eat much Garlic and the Hungarians more while in the Markets of Sidon lovelorn Men pay Ransoms for a Jelly dusted with Sugar from which the Scent of Roses does rise and which no veiled Maid can taste without yielding.”
Lawrence Norfolk, John Saturnall's Feast

Rosanna Chiofalo
“Madre Carmela brought the covered bowl over to Rosalia. A subtle, sweet aroma reached Rosalia's nose. Her mouth watered in anticipation of whatever culinary surprise Madre Carmela had for her today. Instead of waiting for the sister to unfold the napkin, Rosalia pulled it back herself and almost gasped when she saw what delights were in store for her. Puffy clusters of dough in vanilla and chocolate were piled one on top of the other to form a misshapen pyramid. Chocolate and vanilla cream oozed from a few of the pastries.
"Ha-ha! I see you couldn't wait," Madre Carmela gently teased Rosalia, who quickly looked up, her cheeks turning the same hot pink hue as the sugar roses the nuns had painstakingly created this morning for a wedding cake.
"That's all right, my child. I'm happy to see you are feeling more comfortable here. Go ahead. Have as many as you like."
Rosalia wondered which one she should try first- the chocolate or the vanilla. She'd always loved anything vanilla, so she opted for one of those first. Instead of taking a small, tentative bite out of the pastry, as she would have done her first few weeks at the convent, she popped the whole sweet at once into her mouth, eliciting another hearty laugh from Madre Carmela. But this time, Rosalia wasn't embarrassed. She closed her eyes, savoring the pastry's airy, flaky crust and the rich sweetness of the vanilla cream.”
Rosanna Chiofalo, Rosalia's Bittersweet Pastry Shop

Cecilia Galante
“Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.”
Cecilia Galante, The Sweetness of Salt

“If it wasn't for chocolate, there would be a lot of unhappy people in the world.”
Anthony T. Hincks

“Strangely enough, the Japanese base most of their traditional desserts on beans. Called an, this smooth chocolatey-looking paste is made from azuki beans boiled in sugar and water. I encountered it for the first time one afternoon when I helped myself to a traditional Kyoto sweet resembling a triangular ravioli stuffed with fudge. What a shock to find a center made from azuki beans, instead of cocoa beans!
Sometimes sweet makers choose chestnuts or white kidney beans to make the an, which they craft into dainty flowers, leaves, and fruits that look just like marzipan. Using special tools and food coloring, they fashion such masterpieces as prickly green-jacketed chestnuts with dark brown centers, winter white camellias with red stamens, and pale pink cherry blossoms with mint-colored leaves to commemorate the flower's arrival in April.
The bean fudge also fills and frosts other confections, including pounded glutinous rice taffy called mochi and bite-size cakes, made from flour, water, and eggs that are baked until golden. These moist confections go by the name of namagashi and are always served before the thick whipped green tea at the tea ceremony.”
Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Cool green foods became the natural choice in restaurants and teahouses. Matcha, the powdered green tea used for the tea ceremony, flavored ice cream, jewel-like gelatin cubes, and sweet whipped cream eaten in parfaits and layered with grapes, pineapple chunks, and chewy white mochi balls. There were Japanese-style snow cones, huge hills of shaved ice drizzled with green tea syrup, along with green tea-flavored mousse and tea-tainted sponge cake.
Matcha flavored savory items too, including green tea noodles served hot in dashi soup, as well as chilled and heaped on a bamboo draining mat with a cold dipping sauce of dashi, mirin, and soy. There was green tea-flavored wheat gluten and the traditional Kyoto-style dish of white rice topped with thin petals of sashimi that you "cooked" at the table by drenching it with brewed green tea from a tiny teapot.”
Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

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