Homemade Chocolate Quotes

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There was no ladylike behavior when it came to eating fresh homemade chocolate chip cookies. " - Kailin Gow, Saving You Saving Me (Book 1 of the You & Me Trilogy)
Kailin Gow (Saving You, Saving Me (You & Me Trilogy, #1))
Some people when they see cheese, chocolate or cake they don't think of calories.
Amit Kalantri (Wealth of Words)
I enjoy a torture session on the rowing machine and I also enjoy my mom’s homemade peach cobbler. I enjoy flopping like that dead fish with hips that can’t lie in dance class, and I also enjoy ordering pizza with my kid, renting a movie, and downing popcorn while we share some special time together. I enjoy seeing how much I can lift at the gym and I also enjoy stuffing a fresh chewy chocolate chip cookie into my face when I’m having a hard day.
Dan Pearce (Single Dad Laughing: The Best of Year One)
And he had no quarrel with dessert—a choice of chocolate, pistachio, or strawberry ice cream from Moxley’s, served with homemade brownies. His plate cleared, he
Laura Lippman (No Good Deeds (Tess Monaghan #9))
There's no time like the present to start eating chocolate with your greens.
Molly Wizenberg (A Homemade Life: Stories and Recipes from My Kitchen Table)
Instead she wants to know every detail of the menu I have planned for her party, relishing everything in advance. She is brimming with suggestions. Brandade trufée, vol-au-vents aux trois champignons, cooked in wine and cream with wild chanterelles as a garnish, grilled langoustines with arugula salad, five different types of chocolate cake, all her favorites, homemade chocolate ice cream...
Joanne Harris (Chocolat (Chocolat, #1))
The fish is that perfect, amazing guy it can never work out with—you know, a bird and a fish may fall in love—but where would they live? . . . So the fish is your total dream guy, he’s smart, he’s handsome, he gets all your jokes, he loves to talk, he gives you a nine-hour orgasm and then makes you homemade chocolate chip pancakes and serves you breakfast in bed—but he lives all the way across the country and neither of you can move, or he’s married, or next in line for the throne, or he has a terminal disease or something . . . the fish.
Lisa Daily (Single-Minded)
Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.
Christa Parrish (Stones for Bread)
I think that what it all comes down to is winning hearts and minds. Underneath everything else, all the plans and goals and hopes, that's why we get up in the morning, why we believe, why we try, why we bake chocolate cakes. That's the best we can ever hope to do: to win hearts and minds, to love and be loved.
Molly Wizenberg (A Homemade Life: Stories and Recipes from My Kitchen Table)
Tova takes a chocolate chip cookie from the platter Mary Ann set out earlier. Mary Ann warms the cookies in the oven before the ladies arrive. One can’t have tea, she always comments, without something homemade to nibble on. The cookies came from a package Mary Ann bought at Shop-Way. All of the Knit-Wits know this.
Shelby Van Pelt (Remarkably Bright Creatures)
recognize that one of the reasons Christmases past probably didn’t live up to your expectations is that you’ve tried to do too much, too perfectly. Look at that list. Choose to let only what you love best about the holidays remain. Cross out two more “musts.” Now there’s time for gazing out the window at gently falling snow, delighting in the sounds of bells and joyful music, savoring the sweet aromas of hot cider, roast turkey, and gingerbread, sipping hot chocolate and homemade eggnog, reading a holiday story each night at dusk, basking in a fire crackling on the hearth, and re-creating cherished customs that care for your soul as well as the souls of those you love.
Sarah Ban Breathnach (Simple Abundance: 365 Days to a Balanced and Joyful Life)
The plane banked, and he pressed his face against the cold window. The ocean tilted up to meet him, its dark surface studded with points of light that looked like constellations, fallen stars. The tourist sitting next to him asked him what they were. Nathan explained that the bright lights marked the boundaries of the ocean cemeteries. The lights that were fainter were memory buoys. They were the equivalent of tombstones on land: they marked the actual graves. While he was talking he noticed scratch-marks on the water, hundreds of white gashes, and suddenly the captain's voice, crackling over the intercom, interrupted him. The ships they could see on the right side of the aircraft were returning from a rehearsal for the service of remembrance that was held on the ocean every year. Towards the end of the week, in case they hadn't realised, a unique festival was due to take place in Moon Beach. It was known as the Day of the Dead... ...When he was young, it had been one of the days he most looked forward to. Yvonne would come and stay, and she'd always bring a fish with her, a huge fish freshly caught on the ocean, and she'd gut it on the kitchen table. Fish should be eaten, she'd said, because fish were the guardians of the soul, and she was so powerful in her belief that nobody dared to disagree. He remembered how the fish lay gaping on its bed of newspaper, the flesh dark-red and subtly ribbed where it was split in half, and Yvonne with her sleeves rolled back and her wrists dipped in blood that smelt of tin. It was a day that abounded in peculiar traditions. Pass any candy store in the city and there'd be marzipan skulls and sugar fish and little white chocolate bones for 5 cents each. Pass any bakery and you'd see cakes slathered in blue icing, cakes sprinkled with sea-salt.If you made a Day of the Dead cake at home you always hid a coin in it, and the person who found it was supposed to live forever. Once, when she was four, Georgia had swallowed the coin and almost choked. It was still one of her favourite stories about herself. In the afternoon, there'd be costume parties. You dressed up as Lazarus or Frankenstein, or you went as one of your dead relations. Or, if you couldn't think of anything else, you just wore something blue because that was the colour you went when you were buried at the bottom of the ocean. And everywhere there were bowls of candy and slices of special home-made Day of the Dead cake. Nobody's mother ever got it right. You always had to spit it out and shove it down the back of some chair. Later, when it grew dark, a fleet of ships would set sail for the ocean cemeteries, and the remembrance service would be held. Lying awake in his room, he'd imagine the boats rocking the the priest's voice pushed and pulled by the wind. And then, later still, after the boats had gone, the dead would rise from the ocean bed and walk on the water. They gathered the flowers that had been left as offerings, they blew the floating candles out. Smoke that smelt of churches poured from the wicks, drifted over the slowly heaving ocean, hid their feet. It was a night of strange occurrences. It was the night that everyone was Jesus... ...Thousands drove in for the celebrations. All Friday night the streets would be packed with people dressed head to toe in blue. Sometimes they painted their hands and faces too. Sometimes they dyed their hair. That was what you did in Moon Beach. Turned blue once a year. And then, sooner or later, you turned blue forever.
Rupert Thomson (The Five Gates of Hell)
We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat. The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over. We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.
Lara Williams (Supper Club)
The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.
Samantha Verant (The Spice Master at Bistro Exotique)
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.
Stacey Ballis (Wedding Girl)
The phrase “gracious host” rolls off the tongue. We all know what it is to be one. What it means to guest with grace is trickier, because it’s not what it might seem. A good guest, we think, is an easy guest. A considerate one. She arrives on time with a bottle of wine or maybe a gift, some chocolate or homemade jam. She asks what she can do. She wants to help. She insists. What these best of intentions miss is the most basic thing of all: that a good guest allows herself to be hosted. That means saying, “yes, please,” when you’re offered a cup of tea, instead of rushing to get it yourself. It means staying in your chair, enjoying good company and your first glass of wine while your host ladles soup into bowls. If your host wants to dress the salad herself and toss it the way she knows how, let her, because a host is delighted to serve. To allow her to take care of you is to allow your host her generosity. I’d always been too distracted by my own desire to be useful to understand this. I got it now.
Jessica Fechtor (Stir: My Broken Brain and the Meals That Brought Me Home)
Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.
Amanda Ursell (Amanda Ursell’s Baby and Toddler Food Bible)
Revel Chocolate Dump Cake   Prep time: 60 minutes Servings: 6   Ingredients:   1 pack yellow cake mix 1 pack instant chocolate pudding mix 4 eggs, beaten 2/3 cup butter, melted 2/3 cup white sugar 1/3 cup water 1 cup sour cream 1 cup semisweet chocolate chips   Directions:   Set oven to 350 degrees. Combine all ingredients together in a bowl and mix thoroughly.
Mary Miller (Dump Cake Recipes: A Collection Of This Easy To Make Homemade Pastry Staple (Quick and Easy Recipes))
The sight of a beautiful, naked Amy sliding her finger into her mouth gave Sam a little jolt, she saw. The front of his jeans instantly appeared fuller. “What have you got baby?” he asked, feigning nonchalance and failing. His eyes had taken on a predatory gleam. “Chocolate sauce.” He quirked his eyebrow. “I stole it from Janie.” Sam’s mouth twisted. “That’s Janie’s homemade chocolate sauce?” “Yup.” “She’s going to kill you,” he said as he crossed the threshold. “At least I’ll die happy,” she responded with a devilish grin.
J.M. Northup (Saving Sam)
Be ye kind one to another, tenderhearted…. —Ephesians 4:32 (ASV) Jamie, our oldest daughter, spent the night with us. She had one request: to watch her favorite show, a popular TV dating program. I’ve caught a few snippets but I’ve never watched an entire show. Such silliness! I made homemade lasagna, one of Jamie’s favorites, and picked up some chocolate ice cream, but I planned to finagle a way out of watching the program with her. After supper, she helped me clear the table and load the dishwasher. Then her show started. Her daddy stretched out in his recliner, and Jamie sat on the sofa near him. “I’m going to take my bath, ya’ll,” I announced. “Be back in a little while.” I knew I’d bailed on her, but was it really that important? Sinking into my warm bubbles, I overheard Jamie and her dad discussing which one special woman might be chosen for a date with “the prince.” Rick wasn’t poking fun at the far-fetched island drama. I knew he’d rather be watching sports, but he made interesting comments and listened to Jamie’s observations—to his daughter’s heart, really. Something I’d ignored. After my bath, I put on my pajamas and crept back into the den. Only the last few minutes of the show remained. As I sat beside Jamie, a lump rose in my throat. “Sorry I didn’t watch the whole thing with you. I should have.” “It’s no big deal, Mom.” “Yes it is. This program’s important to you. Let’s do dinner again next week and we’ll watch it together. I promise.” Lord, little things matter so much. Help me listen with my heart and be kind—just like You. —Julie Garmon Digging Deeper: Prv 31:26; Phil 2:4;1 Pt 3:8
Guideposts (Daily Guideposts 2014)
Make a normal chocolate cake from a box. (Amen and hallelujah. Ain’t nobody got time for homemade cake.) After it cools completely, slice it into one-by-four-inch strips, around the
Jen Hatmaker (For the Love: Fighting for Grace in a World of Impossible Standards)
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)
We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie. Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.
Stacey Ballis (How to Change a Life)
There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.
Stacey Ballis (How to Change a Life)
As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.
Jacques Pépin (The Apprentice: My Life in the Kitchen)
She’d seen a nice boutique fashion store at the other end of the high street and had started walking that way when the smell of sugar assaulted her nostrils. She looked over to see a homemade fudge store had just opened its doors. Unable to resist, she went inside. “Want to try a free sample?” the man in a stripy white and pink apron asked. He gestured to a silver tray filled with cubes in different shades of brown. “We’ve got dark chocolate, milk chocolate, white chocolate, caramel, toffee, coffee, fruit medley, and original.” Lacey’s eyes bulged. “Can I try them all?” she asked. “Of course!” The man cut little cubes of each flavor and presented them to Lacey to try. She popped the first one in her mouth and her taste buds exploded. “Amazing,” she said through her mouthful.
Fiona Grace (Murder in the Manor (A Lacey Doyle Cozy Mystery #1))
Harry’s other presents were much more satisfactory than Dobby’s odd socks — with the obvious exception of the Dursleys’, which consisted of a single tissue, an all-time low — Harry supposed they too were remembering the Ton-Tongue Toffee. Hermione had given Harry a book called Quidditch Teams of Britain and Ireland; Ron, a bulging bag of Dungbombs; Sirius, a handy penknife with attachments to unlock any lock and undo any knot; and Hagrid, a vast box of sweets including all Harry’s favorites: Bertie Bott’s Every Flavor Beans, Chocolate Frogs, Drooble’s Best Blowing Gum, and Fizzing Whizbees. There was also, of course, Mrs. Weasley’s usual package, including a new sweater (green, with a picture of a dragon on it — Harry supposed Charlie had told her all about the Horntail), and a large quantity of homemade mince pies.
J.K. Rowling (Harry Potter and the Goblet of Fire (Harry Potter, #4))
I have never aspired to be the greatest cook, but rather the greatest at inspiring others to cook. I believe the best way to do that is to make cooking approachable to all - with unpretentious recipes and delicious results, people are hooked. I hope my cookbooks are the ones covered in chocolate fingerprints with oil splatters and crinkled pages. The ones that never make it onto the bookshelf in the living room as they are tucked safely in the kitchen.
Alyce Alexandra
Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pates 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 Bouchan, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.
Stacey Ballis (Out to Lunch)
weeks. It was the same stuff every year. Santa mugs filled with candy canes. Canisters of homemade hot chocolate mix. Starbucks cards she’d never use—not because she didn’t like coffee but because she rarely made the seven-mile drive to the nearest Starbucks. Enough cookies for a bake sale wrapped in various colors of cellophane and tied with ribbons. Garish ornaments that would never hang on her tasteful Victorian tree in the bay window—which she hadn’t even put up this year. The odd handmade scarf in a color outside a palette she would ever don. Spruce Valley was small, with distinct but overlapping social circles. Re-gifting was next to impossible, even if she waited a year, though she might be able to give away the Starbucks cards if she took them out of the envelopes. She might use the hot chocolate mix, though she never found it a bother to make hot cocoa on the stove. At least the mix would keep. She had no appetite for the cookies.
Olivia Newport (Colors of Christmas: Two Contemporary Stories Celebrate the Hope of Christmas)
A smile flirts with his mouth and my stomach flutters. “I'll make you a chocolate cake tonight.” My mouth waters from those words. “Homemade cake?” “Mmm. With homemade chocolate frosting.” I swallow thickly. “Why you gotta play with my emotions?” “Why you gotta be so easily manipulated? Mention a cake and you're like putty in my hands.” “I can be,” I breathe. His eyes darken and he dips his head toward mine, his lips grazing the corner of my mouth as he whispers, “Not yet.” I think I'm going to fall to the ground when the horn blares and I jump straight up. “Fuck!” Graham winks at me and moves away. “You're getting some bad habits, Ken.” “Can you be one of them, Barbie?” Oh yeah. I am back. Take that, Graham Malone. He pauses by his door, looking at me over the hood of the truck. He shakes his head. “Nah. All I'm gonna be is good. You'll see.” I love competing Graham. He's fricking lickable. I also take back every negative thing I thought about him last night when he refused to fondle me (he should just know to do these things)...and this morning...and...any other time I found him less than appealing
Lindy Zart (Roomies)
Homemade fudge sauce. Her favorite. She stuck her finger in it and sucked the chocolate off. "There's ice cream in the freezer. YOLO-gurt, right?
Amy E. Reichert (The Kindred Spirits Supper Club)
Chocolate Fudge Pops
Alice Waterson (The Homemade Popsicle Recipe Book: Enjoy A Frozen Treat at A Fraction of The Price)
milk 250ml yogurt 150g sugar 60g chocolate 2 teaspoons corn starch 1 teaspoon vanilla extract
Paul English (Ice Cream: Ice Cream Recipe Book: 100 Homemade Recipes for Ice Cream, Sherbet, Granita, and Sweet Accompaniments (ice cream sandwiches, ice cream recipe ... ice cream queen of orchard street Book 9))
pineapple 1 banana 200g dark chocolate 100ml golden rum 4 tablespoons shredded coconut 2-3 tablespoons honey
Paul English (Ice Cream: Ice Cream Recipe Book: 100 Homemade Recipes for Ice Cream, Sherbet, Granita, and Sweet Accompaniments (ice cream sandwiches, ice cream recipe ... ice cream queen of orchard street Book 9))
she could sell in the café provisions she baked in her own time with a shelf life longer than pastries. When she thought of it there had been a rush of certainty she could do it, and a prickling of pride in having conceived a way to make money on her own. It would double at least what she was making now. Without Nicholas it might never had occurred to her. The other day he had stuck a label, which he had found in the junk drawer, on a plastic-wrapped loaf of banana bread. He wrote on the label with a marker, "From the Summer Kitchen Bakery." She had found the gesture adorable at the time and hugged him, but something about it had evidently started percolating in the recesses of her mind, and now she was lapping at the brew like someone tasting it for the first time and wondering how she had never before tasted such ambition. She was thinking of cellophane-packaged chocolate brownies and caramel blondies and orange-and-almond biscotti and pear and oat slices and butter shortbread and Belgian chocolate truffles, marmalades, chutney, relishes, and jellies beautified in jars with black-and-white gingham hats and black-and-white ribbon tied above skirted brims. She could even sell a muesli mix she had developed, full of organic cranberries and nuts and the zest of unwaxed lemons. And she wouldn't change Nicholas's label at all. A child's handwriting impressed that the goods were homemade. She would have his design printed professionally, in black and white, too, old world, like the summer kitchen itself.
Karen Weinreb (The Summer Kitchen)
Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.
Karen Weinreb (The Summer Kitchen)
We're going to cook our hearts out." He whispers. "Kate, you already have mine. Just don't serve it up on a platter." I can't bring myself to look at Charles because when I do, he smiles and all I can think about is kissing him. As we make a homemade Mexican-inspired chocolate sauce for the vanilla ice cream, our arms brush together as I hand over the urfa biber flakes. He stirs the pot, the aromas mingling together, all sweet and spicy, and now, thanks to his recording in the vent and the words I'd heard, I'm imagining us together. "Kate, taste this," says Charles, snapping me out of my fantasy. He holds out a spoon laden with sauce, I take a tiny mouthful, and then lick my lips. Charles flashes a sexy smile. "Almost better than sex, huh?" He has to be a mind reader.
Samantha Verant (The Spice Master at Bistro Exotique)
Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints
Elin Hilderbrand (The Blue Bistro)
cilantro-and-lime-marinated swordfish with avocado sauce, a summer squash tart with goat cheese and mint, a large green salad, and homemade baguettes with black pepper butter that, yes, her mother churned herself like a pioneer woman. This will be followed by peach cobbler with a hot sugar crust topped with fresh whipped cream, and tiny squares of Japanese chocolate.
Elin Hilderbrand (The Five-Star Weekend)
double cream 100ml Irish cream syrup 4 eggs 4 teaspoons chocolate syrup 3 teaspoons stevia 1 teaspoon glucomannan powder
Paul English (Ice Cream: Ice Cream Recipe Book: 100 Homemade Recipes for Ice Cream, Sherbet, Granita, and Sweet Accompaniments (ice cream sandwiches, ice cream recipe ... ice cream queen of orchard street Book 9))
pineapple 1 banana 200g dark chocolate 100ml golden rum 4 tablespoons shredded coconut 2-3 tablespoons honey ½ lemon
Paul English (Ice Cream: Ice Cream Recipe Book: 100 Homemade Recipes for Ice Cream, Sherbet, Granita, and Sweet Accompaniments (ice cream sandwiches, ice cream recipe ... ice cream queen of orchard street Book 9))
Whack rules in New York. Everyone has to be wild, outrageous, excessive- anything to be different from everyone else. And that includes our hot cocoa. Every February, for example, Maury Rubin hosts the Hot Chocolate Festival at City Bakery with a special flavor featured each day, from spicy fig to bourbon to tropical. I still haven't gotten through all the flavors but can wholeheartedly vouch for City Bakery's out-of-this-world classic cocoa, served year-round. Opt for the giant homemade marshmallow floating on top to sweeten things up even more. Another fancy favorite is the white hot chocolate with lemon myrtle and lavender at Vosges Haut-chocolat in Soho. I really do think Angelina's chocolat chaud is the creamiest and dreamiest in Paris. But I also would never say no to a pitcher at Jacques Genin in the Marais or Les Deux Magots in Saint-Germain, both sinfully thick and delicious ways to get your choco-fix. For something approaching New York's adventures in fun flavors, head to the second-level tearoom of Jean-Paul Hévin for decadent raspberry-, matcha-, or ginger-flavored cocoa.
Amy Thomas (Paris, My Sweet: A Year in the City of Light (and Dark Chocolate))
Food. Super!” Bess said. “I vote for that.” She drove the car to the restaurant, turned into its driveway, and parked in the rear. There was a side entrance so the three friends entered through this door. The first floor of the farmhouse had been converted into a charming, old-fashioned dining room. A pleasant-faced woman, who reminded Nancy of Hannah Gruen, showed them to a table next to a window. It overlooked a low hedge between the two properties. “We have no printed menus,” the restaurant owner said. “Tonight we have homemade vegetable soup, baked ham or pot roast, sweet potatoes, and some of my home-canned peaches with chocolate cake for dessert. Maybe you noticed my orchards. The peaches grew right here.” Bess sighed. “It must be heavenly living on a farm and raising all your own produce. Do you have chickens and cows and everything?” The woman, who said her name was Mrs. Ziegler, beamed. “Yes, everything.
Carolyn Keene (The Whispering Statue (Nancy Drew, #14))
My costume is a baggy sweater, old jeans, and a gray wig. Not exactly an attention grabber. Grandma Prisbrey’s actually pretty cool once you read about her, but I know I won’t get the same oohs and aahs and head-snapping attention as Addie Lucas. She chose Mrs. Fields and got special permission to pass out homemade chocolate chip cookies.
Victoria Piontek (Better With Butter)
Cuddle in or take away at this super-popular all-organic cafe in the heart of Bryggen's tiny alleyways. Daily soups always include a vegan, vegetarian and meat option, and sandwiches are hearty. There's homemade lemonade and strawberry frappes in summer, killer hot chocolates when it's cold and excellent coffee year-round.
Lonely Planet (Lonely Planet Norway (Travel Guide))
The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.
Meg Donohue (How to Eat a Cupcake)
Fresh coffee in a French press, mugs of hot chocolate topped with teeny marshmallows, homemade snickerdoodles, and apple pie.
Joanne Macgregor (The Law of Tall Girls)
Tell me about your relationship with food." How can I tell her anything she'd understand? Has she ever eaten a pan of brownies in one sitting? A half dozen salad-bar baked potatoes? A baker's dozen? What is it about slippery-sweet ice cream, about half-melted chocolate chips or moist homemade birthday cake, juicy steak seared on the grill, creamy potato salad, watermelon freshly cut and dripping with juice?
Jennie Shortridge (Eating Heaven)
I jumped out of the truck and went to the bed. I blew up a twin-sized air mattress and covered it with a thick, red, patterned Aztec blanket. I'd brought some heavy blankets and pillows and propped them against the back window so we had something to lean on. I lit a citronella candle for the one or two mosquitoes that might be out this time of year and put it on the roof. Then I plugged in some white Christmas lights to a portable power inverter and ran those along the sides to give us some light to eat by. ... There was homemade goat cheese with sliced pears drizzled in honey, dried fruits, bruschetta sandwiches on his fresh baked crusty bread that he made himself with his own sourdough starter, two thermoses with hot chocolate in them.
Abby Jimenez (Part of Your World (Part of Your World, #1))