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Sweets Quotes

Quotes tagged as "sweets" Showing 1-30 of 88
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

Leigh Bardugo
“He and Nina had never exchanged gifts or rings; they’d had no possessions they shared. They had been wanderers and soldiers. Even so, she could not leave him with nothing. From her pocket, she drew a slender sprig of ash and let it drift down into the grave, followed by a smattering of withered red petals from the tulips their compatriots had placed on his chest when they bid him goodbye in Ketterdam.
“I know you never cared for sweets.” Her voice wobbled as she let a handful of toffees fall from her hand. They made a hollow patter. “But this way I’m with you, and you can keep them for me when I see you next. I know you won’t eat them yourself.”
Leigh Bardugo, King of Scars

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

Leigh Bardugo
“I don't remember saying you could give away my biscuits. "
"It's for a good cause, besides you've barely touched them. "
"I'm saving them for later, and you should not cross me when it's comes to sweets. "
Jasper nodded. "She's like a dessert-hoarding dragon.”
Leigh Bardugo, Crooked Kingdom

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

Rebecca Crunden
“It’s never a nice cottage in the woods. If I ever find a witch with a house made of sweets, I’ll give her a hug.”
Rebecca Crunden, The Man and the Crow

Sara Desai
“What have you been eating?"
"Jalebis." Anika held up a bright orange, pretzel-shaped sweet similar to a funnel cake.
"Yesterday, we helped Dadi make chocolate peda," Zaina informed her, using the Urdu term for "paternal grandmother."
"And the day before that we made burfi, and before that we made-"
"Peanut brittle." Anika grinned.
Layla bit back a laugh. Her mother had a sweet tooth, so it wasn't surprising that she'd made treats with her granddaughters in the kitchen.”
Sara Desai, The Marriage Game

A.D. Aliwat
“Rich people tend to have shit taste in sweets, and French macarons aren’t half as tasty as the coconut type, the other one with the extra ‘o.”
A.D. Aliwat, In Limbo

Emiko Jean
“I slip a piece of ramune candy from my dress into my mouth, letting it melt on my tongue. Sweets are a part of my fundamental essence. That and skirts with pockets. Observe how I've married the two.”
Emiko Jean, Tokyo Dreaming

Shea Ernshaw
“I think how heavenly it must be to nibble on tiny cakes and swirled caramels and plum ginger puffs all day. Tea with lemon petit fours in the afternoon; after-dinner mint truffles with butterscotch coffee in the evening. My mind swims with the notion of it. The easy, sugar-induced lull that would follow me into candy-tinted dreams each night. Life here, in Valentine's Town, would surely be simple and uncomplicated.”
Shea Ernshaw, Long Live the Pumpkin Queen: Tim Burton’s The Nightmare Before Christmas

Lauren Groff
“She'd survived on wine and sugar for months because, fuck it, she never really got a childhood, and what was grief but an extended tantrum to be salved by sex and candy?”
Lauren Groff, Fates and Furies

“We entered the Takashimaya department store through the basement level, and my eyes were joyfully assaulted by the sight of an epic number of beautiful food stalls lining the store aisles. "This is called a depachika- a Japanese food hall."
The depachika was like the Ikebana Café with all its different food types, but times a zillion, with confectionaries selling chocolates and cakes and sweets that looked like dumplings, and food counters offering dazzling displays of seafood, meats, salads, candies, and juices. There was even a grocery store, with exquisite-looking fruit individually wrapped and cushioned, flawless in appearance. The workers in each stall wore different uniforms, some with matching hats, and they called out "Konichiwa!" to passersby. I loved watching each counter's workers delicately wrap the purchases and hand them over to customers as if presenting a gift rather than just, say, a sandwich or a chocolate treat. As I marveled at the display cases of sweets- with so many varieties of chocolates, cakes, and candies- Imogen said, "The traditional Japanese sweets are called wagashi, which is stuff like mochi- rice flour cakes filled with sweet pastes- and jellied candies that look more like works of art than something you'd actually eat, and cookies that look gorgeous but usually taste bland."
"The cookie tins are so beautiful!" I marveled, admiring a case of tins with prints so intricate they looked like they could double as designer handbags.”
Rachel Cohn, My Almost Flawless Tokyo Dream Life

“We passed an array of stalls selling Belgian chocolates, German sweets, and then French pastries. "The yogashi are the Western-style confections like cakes and pastries. Some of the biggest names from all over the world have stalls here, like Ladurée from France and Wittamer from Belgium. I love going to the depachika for treats. It can be like a cheat weekend trip to Paris or Brussels."
"What do the Ex-Brats have when they eat here?"
"Hard to say because the Ex-Brats rotation changes all the time. I'm the only girl in our class who has been at ICS-Tokyo for more than five years. People are always moving away. Of the current crew, I never take Ntombi or Jhanvi here. They're always on a diet. So lame. When Arabella was here, we'd come to eat in the Din Tai Fung restaurant one level down. They make these dumplings with purple yams or sweet red bean paste that are just sick they're so delicious."
Yams sounded great. I found a food stall I liked and picked out a grilled yam and some fried tempura for lunch. I didn't need Imogen to help me translate. I just pointed at the items I wanted, the counter worker smiled and packaged everything, then showed me a calculator with the amount I owed. I placed my Amex card on the tray the worker handed me, relieved to have had my morning 7-Eleven experience so I was able to observe the proper paying etiquette in front of Imogen. She bought an egg salad sandwich, which was packaged so beautifully you'd think it was jewelry from Tiffany's. It was in a cardboard box that had a flower print on its sides and was wrapped in tight, clear plastic at the top so you could see the sandwich inside. The sandwich had the crusts removed and was cut into two square pieces standing upright in the box, with pieces of perfectly cut fruit arrayed on the side.”
Rachel Cohn, My Almost Flawless Tokyo Dream Life

Stacey Ballis
“I go to the counter and take a blondie off the rack I used to do the chocolate drizzle and bite into it. They have browned butter and a combination of dark and light brown sugar, which gives them a deep caramel tang. The pistachios have retained their crunch, and the figs are just slightly tart. The white chocolate takes the whole thing over the top, and I know that, if nothing else, I can cook.”
Stacey Ballis, How to Change a Life

Stacey Ballis
“The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive."
"That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.”
Stacey Ballis, How to Change a Life

Amit Kalantri
“Fruits are naturally nurtured candies.”
Amit Kalantri, Wealth of Words

Liza Palmer
Assorted types of churros offered with Mexican hot chocolate, café con leche, and/or a ramekin of cajeta

I made churros all day yesterday and I've set them on different plates in front of Fawn, Dee, and Merry Carole the next morning at the salon. I've used different types of sugar and fried them at different temperatures and for different amounts of time. For dipping, I've made a batch of café con leche and Mexican hot chocolate made with cinnamon (canela) and just a pinch of cayenne pepper. I also offer a small ramekin of cajeta, which is a caramelly concoction made from goat's milk that I may have become obsessed with lately.”
Liza Palmer, Nowhere But Home

Stacey Ballis
“We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.”
Stacey Ballis, Out to Lunch

A.D. Aliwat
“Sweets, always there, ever faithful, never disappoint.”
A.D. Aliwat, In Limbo

Anthony T. Hincks
“Covid Candy: The candy that doesn't leave a taste in your mouth.”
Anthony T. Hincks

Kristen Callihan
“Mamie liked a wide selection of treats, so there were assorted macarons, a plate of butter cookies half dipped in bittersweet ganache, candied-orange-and-cardamom cakes, and, my personal favorite, a paris-brest with praline cream and raspberries.”
Kristen Callihan, Make It Sweet

Anthony T. Hincks
“I have a chocolate smile.”
Anthony T. Hincks

Steven Magee
“Sweets or the beats!”
Steven Magee

Steven Magee
“Sweets or the beats is what the bullies would say at my school. We would give them laxative laden treats!”
Steven Magee, Hypoxia, Mental Illness & Chronic Fatigue

Emiko Jean
“I pluck the package of yuzu gummies from Eriku's palm and pop one in my mouth. "Umai!" I moan. "Now I know where all your energy comes from." I am fueled by sugar and love. The rest of the afternoon, I eat yuzu gummies, and by the end of our session, I know the ins and outs of ionic, metallic, and covalent bonds.
After that, he brings a new sweet every day. "It will help with your memory," he asserts. "Scents and flavors create specialized neurological pathways." He flips open a textbook. "Today is Tokyo Banana and intermolecular force." It goes on. Meito Cola Mochi Candy paired with changes of substances. Hokkaido melon with mascarpone-cheese-flavored Kit Kats and inorganic chemistry. We finish with Eiwa coffee-flavored marshmallows and organic chemistry.”
Emiko Jean, Tokyo Dreaming

Julie Abe
“I parallel park in front of Shuei-Do Manju Shop, one of the best traditional Japanese sweet shops in the area. They’re known for their manju and mochi, soft and chewy rice cakes stuffed with tasty fillings ranging from peanut butter to traditional red bean. It’s so good that the emperor of Japan ate manju from their shop during a visit to the US.”
Julie Abe, The Charmed List

Heather Webber
“The shelves were filled with baskets of goodies, and mason jars had been loaded with beautiful honey lollipops, their amber color almost translucent. There were tiered trays full of boxed cake slices and stunning cupcakes topped with playful fondant bees, clear packaging showing all the delight inside. An old tobacco basket on the countertop was brimming with sugar cookie sandwiches filled with various types of frosting.”
Heather Webber, In the Middle of Hickory Lane

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