Dessert Quotes

“We must have a pie. Stress cannot exist in the presence of a pie.”
― David Mamet, Boston Marriage

“Look, there's no metaphysics on earth like chocolates.”
― Fernando Pessoa, Collected Later Poems of Alvaro de Campos: 1928-1935

“You can tell a lot about a fellow's character by his way of eating jellybeans. ”
― Ronald Reagan

“I'm not a vegetarian! I'm a dessertarian!”
― Bill Watterson, Something Under the Bed is Drooling

“I hope there's pudding!”
― J.K. Rowling, Harry Potter and the Order of the Phoenix

“I've never met a problem a proper cupcake couldn't fix.”
― Sarah Ockler, Bittersweet

“The 12-step chocoholics program: Never be more than 12 steps away from chocolate!”
― Terry Moore

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
― Erica Bauermeister, The School of Essential Ingredients

“Dessert without cheese is like a beauty with only one eye”
― Jean Anthelme Brillat-Savarin

“If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?”
― Marie Rabutin-Chantal De Sévigné

“There are two kinds of people in the world: those who love chocolate, and communists.”
― Leslie Moak Murray

“But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese.”
― Eugene Field

“Some people prefer eating dessert to the main course. These people have never been really hungry.”
― Vera Nazarian, The Perpetual Calendar of Inspiration

“If you want to grow up to be a big, strong pea, you have to eat your candy," Papa Pea would say.”
― Amy Krouse Rosenthal, Little Pea

“As one who appreciated the tragic side of eating, it seemed to him that anything other than fruit for dessert implied a reprehensible frivolity, and cakes in particular ended up annihilating the flavour of quiet sadness that must be allowed to linger at the end of a great culinary performance.”
― Manuel Vázquez Montalbán, La soledad del manager

“What goes on between a man and his missus is nobody's business; especially where desert toppin's involved.”
― Tanya Huff, Nights of the Round Table and Other Stories of Heroic Fantasy

“He fed the meter, and we walked the short distance to Hannibal's Kitchen, which was famous for its soul food.
It was crowded, but we only had to wait fifteen minutes to be seated. Having Dante cook for us spoiled me, but I was always down to try another Gullah-Geechee soul food spot. I ordered the crab and shrimp fried rice and shark steak. Quinton had the rice with oxtails but then begged until I gave him some of my fish.
Once we left, we went down East Bay to King Street, stopped in a bookstore, and walked through the City Market. Quinton picked up a pound cake from Fergie's Favorites, and I picked out a beautiful bouquet of flowers fashioned from sweetgrass. Sweetgrass symbolized harmony, love, peace, strength, positivity, and purity. I needed any symbol of those things that I could get. I also thought they'd be a nice peace offering for Mariah. I'd give her a few.
We walked to Kaminsky's for dessert. I had their berry cobbler with ice cream. It was served in the ceramic dish it was baked in. I liked the coziness of eating out of a baking dish. The ice cream tasted homemade. The strawberry syrup exploded on my tongue. I didn't make pies, so whenever I had dessert out, I got pie. Quinton had his favorite milkshake and took key lime pie and bourbon pecan pie to go for his mother.”
― Rhonda McKnight, Bitter and Sweet

“He'd tried a slice of Black Forest gateau and for some reason he couldn't place, Ellis was reminded of the first time he'd held Rosemary in the circle of his arms, the sweet and floral scent of her perfume.”
― Nadia El-Fassi, Love at First Fright

“In a ready crust of crushed walnuts, flour, and butter, D'Ours lays the pear slices in a pinwheel design. Because they've soaked up the red wine, their edges are etched in burgundy while their centers are white, giving them a candy cane appearance. A perfect Christmas dessert.
Next, he crumbles the Roquefort over the pears, noting the irony of fruit desserts. Pairing fruit with sweet ingredients such as honey or sugar brings out the fruit's tartness while tangy cheese can make the fruit seem sweeter. Which might explain why my grandfather salted his grapefruit.
"Roquefort has an intriguing history," he says while tapping a traditional flan filling of cream, sugar, and eggs. "You might be surprised to learn..."
I stick up my hand and before D'Ours can object, I explain how Roquefort, like most blue cheeses, attributes its blue veins to penicillin mold and that in the past, Roquefort makers (there are only, like, nine in the world), used to put wrapped cheese next to humongous moldy rye bread in caves and let the spores from the rye bread seep into the cheese.”
― Sarah Strohmeyer, Sweet Love

“Making a dessert is nothing less than crafting a smile.”
― B. Dylan Hollis, Baking Across America: A Vintage Recipe Road Trip

“And your pie?' Margaret asks.
Now both Hayden and I lift our little tupperware containers of leftover fluffy meringue in confirmation.
'Well then,' she says with a wink. 'My people will be in touch.”
― Emily Henry, Great Big Beautiful Life

“Direktör Benschop is a semi-double milky-white rose with egg-yolk-yellow stamens bred by German breeder Mateus Tantau in 1939, though not commercially available till after the war. The garden is also home to Alchymist, the crumpled honey, white and gold climber.
I have always struggled with the notion of stripping a rose for its petals, though I do occasionally bring one into the kitchen in June, scattering them over an oval platter of raspberries, a sponge cake dusted with icing sugar or, most memorably, a vast fig meringue the size of a hat at a June wedding.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts

“Tempura of orange pumpkin brought still crackling from the kitchen; slices of yellowtail sashimi in a puddle of sesame sauce; grilled bamboo shoots on a wooden skewer and a dish of rice porridge. There is grilled cod's roe with a pin's point of fresh wasabi, pickled butterbur buds and the earliest fiddlehead fern, simmered in dashi broth and curled up like a caterpillar. A pale-blue dish is filled with mustard greens and ground sesame.
As the light lifts, the room fills with weak and watery sunshine and I am brought a bowl of suitably pale miso broth with matchsticks of dried nori and balls of chewy white mochi. As I lay down my chopsticks a pudding appears of green-tea blancmange with two rust-red goji berries. Dessert for breakfast is something I can get on top of.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts

“The waitstaff serving the grilled peaches, and Tahitian vanilla and ginger ice cream--- the only thing not made on the grill---”
― Terri-Lynne DeFino, Didn't You Use to Be Queenie B?

“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu.
"And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”
― Emily Arden Wells, Eat Post Like

“I present to you honey passion nectar with ethereal exploding white peach boba."
The rare nectar was another luxury courtesy of the Celestial Banquet. At the auction house, it would command at least three hundred silver coins by the jar. The taste was a perfect amount of sweetness tempered by a sharp tang. The nectar came from pink and blue tropical flowers found only on Mutyan soil. Perfume from its petals were a noble favorite on the Continent.
On the other side of the table, Songwon whispered to Pubu.
The goddess lifted her wrist and made a spinning motion with her index finger.
A golden ribbon of nectar flowed out of the bowl to hover above our heads and make a looping chain design, with one end dipping into the smaller bowl of the boba. The nectar took the shape of a stairway to carry a string of obedient pink boba upward into the suspended design. The air filled with the fragrance of the honey passion mingled with the soft scent of white peaches.
One by one, each of the boba exploded into tiny pink blooms like New Year's sparklers above the petal cups.”
― Roselle Lim, Celestial Banquet

“Whatever it was, she'd eat it, she promised herself. She'd do it for her people, Maui, and Te Fiti---
A cloying sweetness drifted toward her. A familiar aroma.
Is that banana? Moana's eyes winked open and--- sure enough--- baked bananas glistened in a pool of coconut cream. The monsters were serving bowls of banana po'e.”
― Keala Kendall, How Far I'll Go

“Taro was wrapped in banana leaves and cooked with coconut cream in a split gourd, wringing Moana's hunger with its smell.”
― Keala Kendall, How Far I'll Go

“Oftentimes, when making a dessert, you'll find a pinch of salt brings out the sweetness in the dish far more than extra sugar. It sounds counterintuitive but it is a fact, and one I've thought about often. What's true in the kitchen is often true more generally in life.”
― Vicky Zimmerman, Miss Cecily's Recipes for Exceptional Ladies

“I scoop a big spoonful of my peach granita into my mouth.
Made with local peaches, it is a Lake Garda delicacy, icy cold and sweet and bursting with ripe peach flavor.”
― Rachel Linden, The Secret of Orange Blossom Cake