Crunch Chocolate Quotes

If kissing him in the snow was magic then this is—this is sugarplum fairies and toffee brittle crunch on top of dark chocolate cupcakes.

A pentagram is burning in your eyes and soft, pale twists of wolfbane squeeze your heart. A grinding pain is writhing in your thighs the crunch of bones proclaims the changes start.

STRESSED is DESSERTS spelled backwards. So when you're stressed, just grab a couple of cookies. Everything in the world feels right, when the delicious smelling, buttery soft, sweet melts into each corner of your mouth...oh, and the crunch of the chocolate chips...pure heaven!!

You know, I'm really trying to cut down on this stuff. But..." Peabody ripped into the pack of cookies. "Thing is, weird, McNab doesn't think I'm chubby. And when a guy sees you naked, he knows where the extra layers are." "Peabody, do you have some delusion that I want to hear how McNab sees you naked?" She crunched into a cookie. "I'm just saying. Anyway, you know we have sex, so you've probably reached the conclusion we're naked when we're having it. You being an ace detective and all." "Peabody, in the chain of command, you may, on rare occasions and due to my astonishing good nature, respond to sarcasm with sarcasm. You are not permitted to lead with it. Give me a damn cookie." "They're coconut crunchies. You hate coconut." "Then why did you buy coconut?" "To piss you off." Grinning now, Peabody pulled another pack of cookies from her bag. "Then I bought chocolate chip, just for you." "Well, hand them over then." "Okay, so ..." Peabody ripped open the second pack, offered Eve a cookie. "Anyway, McNab's got a little, bitty butt, and hardly any shoulders. Still -- " "Stop. Stop right there. If I get an image of a naked McNab in my head, you're going back to traffic detail." Peabody munched, hummed, waited. "Damn it! There he is." Hooting with laughter, Peabody polished off the last cookie. "Sorry. Dallas, I'm sorry. I couldn't help it. Kinda cute, isn't he?

A little Toffee Crunch,

Mina. You’re the one who saved Brody!” Her confusion disappeared and her face lit with happiness. “We have much to thank you for…oh, Brody, watch out!” she practically shouted. Just when Mina had begun to wonder about Mrs. Carmichael’s strange re-enactment, she heard a sickening crunch of metal on metal and turned to see her bike crushed to smithereens beneath the wheels of a black car. “My bike!” Mina groaned. “Brody!” Mrs. Carmichael yelled simultaneously. Mina froze. She didn’t know what was worse—facing her long-time crush with a brown chocolate milk stain on her jacket, or the fact that he had just run over her pathetic bike with his expensive sports car. The driver’s door opened, and Brody jumped out of the car. “Mina, I’m sorry! Are you okay?

Yes to oysters swollen through butter. Yes to thighs cooled on glass, my hand a hot knife between. Yes to prosciutto, it's salt slick; to avocados bursting, ripe. Our teeth clanged. I tasted blood and chocolate. Yes to the fatthicksweet of it, to cream, to froth that rises, to the crunched lace of the ear and the tender behind the knee, to that join at the legs where she softened, dimpled, begged me to bite.

I starved for so long I feared my own hunger for a wolf at the door. She let out the muscled animal of my tongue. Panting, teeth small nipped stars, she switched off the lights. In the slippery dark of her I dissolved, no troubled body or changed face, only this felt through touch, through taste, through scent and breath and pulsing absolution of night, and: Yes to oysters swollen through butter. Yes to things cooled on glass, my hand a hot knife between. Yes to proscuitto, its salt slick, to avocado bursting, ripe. Our teeth clanged. I tasted blood and chocolate. Yes to the fathicksweet of it, to cream, to froth that rises, to the crunched lace of the ear and the tender behind the knee, to that join at the legs where she softened, dimpled, begged me to bite. Three years can you imagine...no lovers no family no feasts...and suddenly this largesse of freckles down her torso, this churning, spilling free.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

What a gentle, pleasing flavor! It's as if I've taken a bite of powdery snow! Using that special explosion oven, she baked thin sheets of piecrust at a high temperature until they were nice and crispy... layering them together to create a mille-feuille! One bite and they crumble into delicate flakes... which then meld with the elegantly smooth and sweetly rich meringue created by the blades of her chain carving knife! "Excellently done! With every bite I take... ... my mouth fills with flavorful joy. It's so good I can't help but writhe in my seat!" What?! Out of nowhere... my tongue was assaulted with an explosion of thick, full-bodied sweetness? "Ah! There are flakes of chocolate in between the mille-feuille layers?" "I call those my CLUSTER CHOCO CHIPS. I mixed almond powder and mint leaves into chocolate and then chilled it until it was good and hard." Crushing that chocolate with a sledgehammer, I deployed the fragments into the piecrust, set to explode with just enough firepower! Protected by the layers of crust, the chocolate didn't melt during baking and was instead tempered... resulting in chocolate chips that have the crunch and richness of baking chocolate! The more you eat, the more you trip, setting off a chain of explosions... ... as if triggering a cluster bomb! "These are the specs of what I have dubbed... ... my CLUSTER BOMB CAKE!

The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.

Sky's The Limit" [Intro] Good evening ladies and gentlemen How's everybody doing tonight I'd like to welcome to the stage, the lyrically acclaimed I like this young man because when he came out He came out with the phrase, he went from ashy to classy I like that So everybody in the house, give a warm round of applause For the Notorious B.I.G The Notorious B.I.G., ladies and gentlemen give it up for him y'all [Verse 1] A nigga never been as broke as me - I like that When I was young I had two pair of Lees, besides that The pin stripes and the gray The one I wore on Mondays and Wednesdays While niggas flirt I'm sewing tigers on my shirts, and alligators You want to see the inside, I see you later Here comes the drama, oh, that's that nigga with the fake, blaow Why you punch me in my face, stay in your place Play your position, here come my intuition Go in this nigga pocket, rob him while his friends watching And hoes clocking, here comes respect His crew's your crew or they might be next Look at they man eye, big man, they never try So we rolled with them, stole with them I mean loyalty, niggas bought me milks at lunch The milks was chocolate, the cookies, butter crunch 88 Oshkosh and blue and white dunks, pass the blunts [Hook: 112] Sky is the limit and you know that you keep on Just keep on pressing on Sky is the limit and you know that you can have What you want, be what you want Sky is the limit and you know that you keep on Just keep on pressing on Sky is the limit and you know that you can have What you want, be what you want, have what you want, be what you want [Verse 2] I was a shame, my crew was lame I had enough heart for most of them Long as I got stuff from most of them It's on, even when I was wrong I got my point across They depicted me the boss, of course My orange box-cutter make the world go round Plus I'm fucking bitches ain't my homegirls now Start stacking, dabbled in crack, gun packing Nickname Medina make the seniors tote my Niñas From gym class, to English pass off a global The only nigga with a mobile can't you see like Total Getting larger in waists and tastes Ain't no telling where this felon is heading, just in case Keep a shell at the tip of your melon, clear the space Your brain was a terrible thing to waste 88 on gates, snatch initial name plates Smoking spliffs with niggas, real-life beginner killers Praying God forgive us for being sinners, help us out [Hook] [Verse 3] After realizing, to master enterprising I ain't have to be in school by ten, I then Began to encounter with my counterparts On how to burn the block apart, break it down into sections Drugs by the selections Some use pipes, others use injections Syringe sold separately Frank the Deputy Quick to grab my Smith & Wesson like my dick was missing To protect my position, my corner, my lair While we out here, say the Hustlers Prayer If the game shakes me or breaks me I hope it makes me a better man Take a better stand Put money in my mom's hand Get my daughter this college grant so she don't need no man Stay far from timid Only make moves when your heart's in it And live the phrase sky's the limit Motherfuckers See you chumps on top [Hook]

Just like with the Memphis fried chicken, I didn’t enjoy the Doritos, not the way I enjoy good chocolate or a ripe peach. The only payoff was the first bite—an entertaining crunch and a brief spike of flavor that all faded to mush. Desperate to regain the thrill, I would reach in and grab another chip. It wasn’t that putting a Dorito in my mouth felt good. It was more like not eating them felt bad.

Sweet. Chocolate drizzle with a hint of orange zest. Salty. Toasted hazelnuts with a smoky crunch. Soft. Dollop of pudding with vanilla bean and bourbon. Sentiment. Indigo violets sprinkled over the plate like a wash of spring.

Ezra crunched boldly, because the only thing worse than a chocolate-covered cricket would be a cricket with all the chocolate sucked off.

She took a slice of bread and put it on her plate. She piled a small mountain of potato chips on it and placed another slice of bread on top. Then she flattened the sandwich with her hand, the chips shattering with a satisfying crunch. In response to Charlotte's curious look, she explained, "Potato chip sandwiches remind me of my mom." Ah. That, Charlotte understood. Food memory was one of the few profoundly good things she brought with her from her own childhood. Sometimes Charlotte would still have chocolate milk over hot rice, something Charlotte and Pepper had eaten when they'd crept hungrily into the camp kitchen after dark during one of Minister McCauley's forced fasts. She could still remember how good it had tasted, like sweet soup.

Give me autumn any day. Give me precious days made more precious by encroaching night, and halos of lamplight through fine rain. Give me crisp orange leaves that crunch underfoot, hands warmed by hot chocolate in thick ceramic mugs, and people planted firmly next to log fires, their bodies blocking the heat for the rest of us.

Give me autumn any day. Give me precious days made more precious by encroaching night, and halos of lamplight through fine rain. Give me crisp orange leaves that crunch underfoot, hands warmed by hot chocolate in thick ceramic mugs, and people planted firmly next to log fires, their bodies blocking the heat for the rest of us. Give me pumpkins and candles and kids heaving stolen shopping trolleys up muddy hills, full of wood for the bonfire.

We were now in my car, both eating ice creams. Mine was chocolate malt crunch and his was straight-up vanilla. We both chose waffle cones, which, really, is the only way to go when you’re eating ice cream. The

Wanna taste clouds with chocolate and caramel crunch.

Dairy Queen’s Frozen Hot Chocolate: A hot chocolate blended with ice to give it a frosty crunch. 191 McDonald’s Big Mac Poutine: McDonald’s classic golden fries topped with their famous Big Mac sauce. 192 Wendy’s Grand Slam: Also known as the Meat Cube, this burger has a total of four patties. 193 White Castle’s Seasoned Fries: You can get your fries with additional seasoning free of charge. 194 Starbucks Nutella Misto: Order a Caffè Misto with a shot of chocolate and hazelnut topped with caramel drizzle. 195

Chocolate Crunchy Crunch was invented by Genghis Khan’s chef, Bharli Zup. The Mongol hordes always carried some in their saddlebags when they rode out to burn and pillage. The original recipe included the pulverized bones of Polish peasants.” “Those Mongols.” I shook my head. “I, uh, assume you updated the recipe a bit?

...peppermint kisses are delicious.” He laughs, exhaling a warm puff of air across my neck. “Did you know that they are in fact called ‘Hershey’s Kisses Candy Cane Mint Candies,’ and they’re ‘white creme and the refreshing crunch of peppermint’?” He kisses my throat. “Which means, of course, they aren’t technically white chocolate. I don’t have to shame you for loving them anymore.” “Wow, thank you.

I'd left the soon-to-be-blue doors open, and Clementine had let herself in. As we entered the kitchen, I could see her putting the finishing touches on two bowls of something chocolaty. "What is this?" I asked, taking a closer look. Clementine finished her plating and stepped back. "Nutella mousse with hazelnut liqueur, served with chocolate-dipped hazelnut shortbread." She was good; I had to give her that. Nico and I shared a deep, genetic affinity for the chocolate-hazelnut spread. Without hesitation, I picked up the spoon and dug in. An intense, perfectly complex Nutella taste met my tongue. My eyes slid shut. "That is so good." "Try it with the shortbread," Clementine instructed. I dipped the chocolaty-end of the shortbread into the mousse. The crunch of the cookie set off the rich mousse like a dream. A chocolaty, hazelnutty, Nutella-y dream. Dragging my attention away from dessert, I looked to Nico to see his reaction. He stood staring at me, spoon in hand, mousse untouched. I frowned at him. "What on earth are you waiting for? Eat!" Nico scowled but dug his spoon into the mousse. He took a bite; his face froze. "Seriously," I said, working two more spoonfuls, "I might lick the bowl." Nico shrugged. "It's pretty good." Clementine squared her shoulders. "Pretty good?" "You want the job?" "Yes, I do," she answered. "I'll think about it," he told her, his expression guarded. "Thank you," Clementine replied, unfazed. I scooped another bite of mousse. "This shortbread? It's perfect!" "It's the French butter. I get it from your grandmother's supplier--he gives us, I mean, me, a good deal. I bake croissants for him. He imports French butter but can't bake. Isn't that sad?" I nodded, nibbling at the shortbread. "The butter certainly imports a richness of flavor that's quite special.

Dinner?" "No." "Jalebi ice cream sandwich?" he called out, referring to one of her favorite childhood treats. Her betraying lips quivered at the corners. "No." "How about a snack? French toast crunch? Scooby Snacks? Trix with extra sugar? Pakoras and pretzels? Roast beef on rye with mustard and three thinly sliced pickles with a side of chocolate milk?" Laughter bubbled up inside her. He had done this almost every day to guess the after-school snack even though she had always taped the weekly family meal plan to the refrigerator door. "Pav bhaji, chaat, panipuri...?" Liam had loved her father's Indian dishes. "I'm not listening." But of course, she was. "Two grilled cheese sandwiches with ketchup and zucchini fries? Masala dosa...?" His voice grew faint as she neared the end of the block. "Cinnamon sugar soft pretzels, tomato basil mozzarella toasts...

If kissing him in the snow was magic, then this is—this is sugarplum fairies and toffee brittle crunch on top of dark chocolate cupcakes.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position.

mourned the Cap’n Crunch–loving days of my youth before arriving safely at the Kashi and muesli. And let’s not even discuss Pop-Tarts—strawberry with white frosting dotted with sprinkles, cinnamon brown sugar, or chocolate—gooey and delicious from a two-minute stint in the toaster. What a waste of self-control that was.

225 g butter, at room temperature [16 tablespoons (2 sticks)] 250 g granulated sugar [1¼ cups] 150 g light brown sugar [¼ cup tightly packed] 1 egg 2 g vanilla extract [½ teaspoon] 240 g flour [1½ cups] 2 g baking powder [½ teaspoon] 1.5 g baking soda [¼ teaspoon] 5 g kosher salt [1¼ teaspoons] ¾ recipe Cornflake Crunch [270 g (3 cups)] 125 g mini chocolate chips [¼ cup] 65 g mini marshmallows [1¼ cups] 1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See notes on this process.) 2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula. 3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated. 4. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape. 5. Heat the oven to 375°F. 6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be

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.

My mom hates to cook," Rosie said. "But every time she's had to go to a potluck, she brings one thing. A trifle she makes, with brownies and pudding and candy and whipped cream." Rosie had plated her dessert into two glasses- she was pretty sure they were champagne coupes- and the two chefs poised their spoons at the rim of the glasses. "This is my version of my mom's trifle. Made with moelleux au chocolat, chocolate mousse, vanilla whipped cream, and chocolate feuilletine between each layer." Rosie loved moelleux au chocolat. The internet seemed to translate it as molten chocolate cake, but every moelleux au chocolat Rosie had had in Paris wasn't like a molten chocolate cake at all, but like the richest, fudgiest brownie on the planet. Which made it the perfect base for her trifle. And then the feuilletine, Rosie thought, would give the same crunch as a Kit Kat.

You’re smooth. I mean, Chance is smooth too, but he’s Nestle Crunch smooth. You’re Godiva chocolate truffle smooth.

From the bottom drawer of her desk, Diane produces a bag of chocolate-covered macadamia nuts. She pulls out six of the nuts and places them on a napkin. Returning the bag to its not-so-secret hiding place, she picks up one of the morsels and puts it carefully in her mouth, the way one might place a fresh briquette on a barbeque. Small, satisfied noises issue from somewhere deep in her chest as the chocolate melts, and then she crunches down on the nut, savoring it with just as much gusto.

It’s a waste to season pasta water with fleur de sel or make tomato sauce with Maldon salt. Instead, sprinkle these salts atop delicate garden lettuces, rich caramel sauces, and chocolate chip cookies as they go into the oven so you can enjoy the way they crunch in your mouth.

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.

We have fresh mozz, heirloom tomatoes, basil, and a sprinkling of goat cheese on your panini. It was warm at one point this evening, but the flavors only get better as you let them moosh." "Moosh?" My stomach rumbled as I unwrapped the sandwich. "Sounds technical." I stopped talking because my first bite demanded a respectful silence. The crunch of crispy exterior gave way to an extroverted, summery flavor: notes of salt and a splash of bright tomato, still-warm mozzarella... I heard a sigh escape my lips and saw Kai thoroughly enjoying my enjoyment. "This," I said, mouth still full, "is perfect." His eyes widened around his own bite of panini. Blotting his chin with a napkin, he said, "Good. That's what I was aiming for." He pointed to a collection of plastic containers. "After you've regained your composure, we also have my grandmother's famous new potato salad with bacon and cider vinaigrette, sliced mango and strawberries, and a triple-layer chocolate cake for dessert.

I sampled soft cheesecake, served elegantly spilling out of a highball glass turned on its side, with bits of huckleberry compote, crushed walnuts, and lemon foam. The white miso semifreddo, two fine slices of olive oil cake, which sat on a bed of crushed almonds alongside raspberry sorbet. And lastly, the über-rich chocolate ganache cake, which was similar to the dish I'd had years earlier at p*ong, but was now paired with green tea ice cream, crackly caramel crunches, and malted chocolate bits.

Diego and I spent the next few hours extracting the podlike nuts of the chocolate tree, Theobroma cacao. He climbed the tree, which was about fifteen feet high and quite slender, and shook it until the ripe nuts fell to the ground. It was one of the strangest-looking trees I'd ever laid eyes on- tall and skinny, with huge multicolored pods hanging down off its main branches. It looked like a long brown stick with orange, yellow, red, green, pink, and purple footballs glued onto it. It was difficult for me to connect this tree and its weird pods to Nestlé Crunch bars and double-fudge ice cream on a hot summer day.