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Sweets Quotes

Browse 84 quotes about Sweets.

Sweets Quotes

“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.”

GreenDessertsKyotoSweetsJapanese CuisineGreen TeaMatcha
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“We had ordered the shaved ice and candied tropical fruits, the curry ice cream with mini brioche puffs, and the lemon basil profiteroles with blueberry-oatmeal brittle.But a small army of servers brought out even more: chocolate fondant sandwiched in coconut crisps, cinnamon apple churros with maple syrup tapioca, chocolates, macarons, marshmallows. Felix delivered the petit fours himself, and whispered to me, "I'm sorry for the delay with the truffles. Try the lavender-peach macarons. They're my favorite.”

ExpensivePastriesDessertsSweets
Book:Food Whore
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“After dinner the doors of the apartment were thrown open and everyone, whether invited or not, could partake of the "sweet table": slices of cheesecake, bundt cake, strudel, rugelach, strawberry shortcake prepared with sponge cake, honey cake, macaroons, chocolate cake, Linzer torte, nut cookies, lemon cookies, sugar cookies, hamantaschen, prune Danish and cinnamon twists- mountains of everything.”

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Book:Up from Orchard Street
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“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.”

SweetsJapanese FoodEuropeanYamsPackagedDepachika
Book:My Almost Flawless Tokyo Dream Life
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“Momo Akanegakubo's field of expertise is sweets. Cakes. Candies. Desserts of all varieties. She excels at them all! In fact, her delicate technique and vibrant sense of artistry is what earned her a Seat on the Council of Ten! Council of Ten Fourth Seat, Momo Akanegakubo... ... is far and away the Top Patissier of the Totsuki Institute's current generation!”

ProfessionSweetsPastry ChefMomo AkanegakuboConfectionerPatissier
Book:食戟のソーマ 18 [Shokugeki no Souma 18]
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“By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a homemade honey oat graham cookie base, a piped swirl of soft vanilla honey marshmallow cream, and a covering of dark chocolate mixed with tiny, crunchy Japanese rice pearls. I've made a test batch of a riff on a Nutter Butter, two thin, crisp peanut butter cookies with a layer of peanut butter cream sandwiched between them. My dad always loved Nutter Butters; he could sit in his office for hours working on briefs, eating them one after another. I figured he would be my best taster, so might as well try them and bring some with me later today. And I've just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.”

DadBasesChocolateIngredientsCookiesPeanut ButterSweetsBrowniesSophie BernsteinNutter ButtersPinwheels
Book:Wedding Girl
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“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.”

AsianBuffetsPastriesSweetsSweet ToothMariko
Book:Sushi for One?
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“We will be making pancakes. Oh, not for now, of course. But for later, we have crêpes aux mille trous, and harira soup, with lemons and dates. At Ramadan, everyone fasts, but we think about food all the time; we buy food, we prepare food, we offer food to our neighbors, we even dream of food- that is, if this wind allows us to sleep. I will bring some Moroccan sweets; some macaroons, and gazelle's horns, and almond meringues, and chebakia.”

Food For ThoughtPastriesSweetsMoroccan
Book:Peaches for Father Francis
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“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 depachikaThe 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.”

SweetsJapanese CuisineDepachika
Book:My Almost Flawless Tokyo Dream Life
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“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.”

SweetsJapanese CuisineDepachika
Book:My Almost Flawless Tokyo Dream Life
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“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.”

SeafoodCuisineSweetsSurf And TurfCulturesGarrett And EthanFood Stations
Book:Hello Stranger
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“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.”

BoostJapaneseStudyingSweetsNeurological
Book:Tokyo Dreaming
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“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.”

PastriesVanillaSweetsRosalia
Book:Rosalia's Bittersweet Pastry Shop
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“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.”

WhiteInnocenceFlowersSweetsJoan Of ArcSarah Bernhardt
Book:White Truffles in Winter
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“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.”

TreatsSweetsBaked GoodsCandies
Book:In the Middle of Hickory Lane
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“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.”

IndulgencePastriesSweetsValentinesSugary
Book:Long Live the Pumpkin Queen
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“Three square tiers of hazelnut cake filled with caramel mousse and sliced poached pears, sealed with vanilla buttercream scented with pear eau-de-vie. It's covered in a smooth expanse of ivory fondant decorated with what appear to be natural branches of pale green dogwood but are actually gum paste and chocolate, and with almost-haphazard sheer spheres of silvery blown sugar, as if a child came by with a bottle of bubbles and they landed on the cake. On the top, in lieu of the traditional bride and groom, is a bottle of Dexter's favorite Riesling in a bow tie and a small three-tier traditional wedding cake sporting a veil, both made out of marzipan. It took me the better part of the last three weeks to make this cake. Not to mention the loaves of banana bread, the cellophane bags of pine nut shortbread cookies, and the little silver boxes of champagne truffles in the gift bags. And the vanilla buttermilk panna cottas we're serving with balsamic-macerated berries as the pre-dessert before the cake. And the hand-wrapped caramels and shards of toffee and dark-chocolate-covered candied ginger slices that will be served with the coffee.”

FlavorsPastriesDecoratingSweetsWedding Cakes
Book:Wedding Girl
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“Lizzie was leaving for Ever After High, and Shuffle was going with her, like it or not. Good-bye, family. Good-bye, hedgerow. Good-bye, tea cakes, sugar hearts, and Cheshire chocolates! Shuffle's dream about that fateful day faded away and was replaced by the image of a big bowl of Farmer-in-the-Dell brand granola. Granola was so boring! But ever since coming to Ever After High, Lizzie had insisted that Shuffle eat healthy snacks.”

PetWonderlandShuffleSweetsGranolaHedgehogEver After HighLizzie Hearts
Book:Once Upon A Pet : A Collection of Little Pet Stories
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“The Cocoa-Nut Tree at Covent Garden? Why it's the finest confectioner in the capital and sells bonbons, macaroons, candied fruits, and ices,' I said in my proper reading voice. I had long studied their advertisement in Mr Pars' London Gazette after he'd left it by the kitchen fire. It was a beautiful advertisement, with little drawings of sugar cones, ice pots, and tiny men attending wondrous stoves.”

AdvertisementSweetsBiddy LeighConfectioner
Book:An Appetite for Violets
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“Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?”

Ice CreamFlavorsSweetsSense Of TasteBiddy LeighConfectionerBiddy And Loveday
Book:An Appetite for Violets
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“So on Christmas morning I was up at five o'clock, making the fire as bright as a furnace, baking minc'd pies and boiling plum puddings the size of Medici cannonballs, and setting three sides of roast beef to turn on the spits. Soon I breathed again that steam that tells the soul it is Christmas, and all the year' work done, and time for feasting; the smell of oranges, sugarplums and cloves, all mingled with roasting meats.”

ChristmasBakingSweetsSmellsBiddy Leigh
Book:An Appetite for Violets
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“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.”

FigsSweetsBaked GoodsBlondiePistachiosWhite ChocolateBlondies
Book:How to Change a Life
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“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.”

CreateBakingPastriesSweetsScratchSophie AndersonMade From
Book:The Sweetness of Salt
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“Nine times out of ten, when a customer walks into the Punchbowl and Pineapple, I can guess what will tempt them. It is the confectioner's principal art, anticipating wants and needs--- and people betray their desires in countless small ways. For a young lady taut with nerves, dressed to make a house call, I suggest a pretty basket of French macaroons to impress her friends. For a young buck in the first flush of love, seeking a gift for his mistress, I propose a petits puits d'amour (the name and oval shape might make him smile, though I act oblivious to any indelicate connotations). For an older gentleman--- picture one crimson from hunting and port--- a rich plum cake spiced with cinnamon and mace. For a widow in mittens, a box of scented violet wafers--- or if she is bent with the rheumatism, bergamot chips. For a little boy with a cough, I prescribe a guimauve: a soft cake of honey whipped with the sap of the marsh mallow plant. And for his governess, a sweet syllabub, to be eaten at one of my tables, while she ponders how life's misfortunes brought her here.”

CraftSweetsConfectionsConfectioner
Book:The Art of a Lie
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“It is an amazement of riches, glacé fruits and marzipan flowers and mountains of loose chocolates of all shapes and colors, and rabbits, ducks, hens, chicks, lambs, gazing out at me with merry-grave chocolate eyes like the terra-cotta armies of ancient China, and above it all a statue of a woman, graceful brown arms holding a sheaf of chocolate wheat, hair rippling. The detail is beautifully rendered, the hair added in a darker grade of chocolate, the eyes brushed on in white. The smell of chocolate is overwhelming, the rich fleshly scent of it drags down the throat in an exquisite trail of sweetness.”

ChocolateSweetsFigurines
Book:Chocolat
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