Cream Cheese Quotes

“In no time, I'd beaten cream cheese and butter and confectioners' sugar and more vanilla with my electric hand mixer till the icing was real light and fluffy, and when the cakes were cooled a little, I handed Billy Po a serrated knife, showed him how to level the tops, and we both tasted the rich leftover pieces of cake.
"Boy, that's delicious," he exclaimed as he nibbled real slow and his eyes got big.
"Know what I love?" I said. "All those different textures. The smooth bananas, the stringy pineapple, and crunchy pecans. Nothing like it.”
― James Villas, Hungry for Happiness

“I finally came up with a cake base that seemed right and debated whether the coconut should go in the cake or be sprinkled on top. Hmm, probably better to test both and see. Cupcake trays filled and in the oven, it was now time to come up with the right frosting. I decided to go with cream cheese, both to mimic the cheese slices that usually top the bibingka and because cream cheese frosting was the best frosting. Don't @ me.
It was delicious but tasted like a regular cream cheese frosting. It needed some oomph, something that let people know it was a bibingka cupcake. As I analyzed my grandmother's bibingka, layer by layer, I realized what was missing: the salted duck eggs. I was a huge fan of the sweet and salty combination and knew if I used the salted duck eggs sparingly, I'd have a winning combination on my hands.”
― Mia P. Manansala, Blackmail and Bibingka

“In my opinion, almost nothing improves a good carrot cupcake, but this recipe changed my mind. I tasted something similar at a small farmer's market; a young woman was selling dense carrot muffins along with her homemade saffron syrup and apricot-saffron jam. Her secret: infuse the eggs with the saffron the night before you want to bake. I don't usually organize my baking twenty-four hours in advance, so I tried adding saffron on the day and it still works wonders--- the subtle perfume infuses the cupcakes perfectly. These are terrific without the icing for breakfast or a lunchbox, but I have a love affair with cream-cheese frosting, so why not gild the lily.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“On a table in front of her was an enormous spread from Russ & Daughters: a dozen assorted bagels, smoked mackerel, smoked salmon, three tubs of cream cheese (plain, scallion, horseradish-dill), sliced tomatoes and onions, capers, and an entire chocolate babka, plus black-and-white cookies and hamantaschen.
"Can you believe all this?" asked Molly, as she chewed a giant bite of pumpernickel bagel schmeared so heavily with cream cheese it was almost an even ratio of dairy to carb. "Netflix sent this! They're worried about the campaign to get me reinstated and that I'll call them on discrimination online, which I might still do. You have to try some of this!"
Their roles must've genuinely reversed, because Isabella, for the first time in her life, had forgotten to eat lunch, and she never forgot to eat lunch. This Russ & Daughters arrived at the perfect moment.
"The only thing Netflix sends me is a bill," said Isabella, expertly loading up her bagel with horseradish-dill cream cheese, a few slices of smoked salmon and raw red onion, sprinkling on some capers at the end. Her father had taught her how to eat a proper bagel at Barney Greengrass, and she firmly believed that the worse it made your breath the better.”
― Adam D. Roberts, Food Person

“Whenever I found myself in a cake shop, I'd always been tempted by the classic ones, like strawberry shortcake, chocolate cake, or cheesecake. I had never thought of carrot cake being very, well, cake-like. I don't know how I didn't realize this before, but for the first time, I was seeing that carrot cake was as satisfying as the classic cakes.
Sweet-toothed Hozumi spoke with uncharacteristic eloquence: "It's sweet, but I can really feel the zing of the spices. And the cream cheese gives it a tang that works wonderfully well together. It has the potential of being as delicious as ice cream soda.”
― Saki Kawashiro, The Ex-Boyfriend's Favorite Recipe Funeral Committee