欧宝娱乐

“It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.”
― Sarah Addison Allen, First Frost

“This was why she enjoyed baking. A good dessert could make her feel like she'd created joy at the tips of her fingers. Suddenly, the people around the table were no longer strangers. They were friends and confidantes, and she was sharing with them her magic.”
― Marissa Meyer, Heartless

“Baking is like washing--the results are equally temporary.”
― Patricia Briggs, Raven's Shadow

“Mrs Forrester ... sat in state, pretending not to know what cakes were sent up, though she knew, and we knew, and she knew that we knew, and we knew that she knew that we knew, she had been busy all the morning making tea-bread and sponge-cakes.”
― Elizabeth Gaskell, Cranford

“Whenever a state or an individual cited 'insufficient funds' as an excuse for neglecting this important thing or that, it was indicative of the extent to which reality had been distorted by the abstract lens of wealth. During periods of so-called economic depression, for example, societies suffered for want of all manner of essential goods, yet investigation almost invariably disclosed that there were plenty of goods available. Plenty of coal in the ground, corn in the fields, wool on the sheep. What was missing was not materials but an abstract unit of measurement called 'money.' It was akin to a starving woman with a sweet tooth lamenting that she couldn't bake a cake because she didn't have any ounces. She had butter, flour, eggs, milk, and sugar, she just didn't have any ounces, any pinches, any pints. The loony legacy of money was that the arithmetic by which things were measured had become more valuable than the things themselves.”
― Tom Robbins, Skinny Legs and All

“The measuring and mixing always smoothed out her thinking processes - nothing was as calming as creaming butter - and when the kitchen was warm from the oven overheating and the smell of baking chocolate, she took final stock of where she'd been and where she was going. Everything was fine.”
― Jennifer Crusie, Maybe This Time

“Pecans are not cheap, my hons. In fact, in the South, the street value of shelled pecans just before holiday baking season is roughly that of crack cocaine. Do not confuse the two. It is almost impossible to make a decent crack cocaine tassie, I am told.”
― Celia Rivenbark, You Can't Drink All Day If You Don't Start in the Morning

“Sophie and I would use her Christmas break to make homemade treats from our very own kitchen. I mean, if thousands of meth addicts can do it, why can't we?”
― Celia Rivenbark, You Can't Drink All Day If You Don't Start in the Morning

“If you bake a cupcake, the world has one more cupcake. If you become a circus clown, the world has one more squirt of seltzer down someone's pants. But if you win an Olympic gold medal, the world will not have one more Olympic gold medalist. It will just have you instead of someone else.”
― Steven E. Landsburg, The Big Questions: Tackling the Problems of Philosophy with Ideas from Mathematics, Economics, and Physics

“Through enjoyment we endure.”
― Florence Ditlow

“The Second Law of Pies: they must be baked, not fried (or boiled, or steamed).”
― Janet Clarkson, Pie: A Global History

“JOSEPH O'BRIEN

Notes on the basics: Flour, sugar. Only the best ingredients. Quarter to half cup of confectioners' sugar to make him just sweet enough, but not too much. Salt to complement the sweet. A good balance is essential. High-quality yeast. Vanilla extract because it goes well with just about everything. Royal icing to make him stick and never wander away. A pinch here and there of favorite herbs or spices (basil, oregano, anise, cinnamon, turmeric). Warm water, not too hot or you'll create a scalded man, angry and hard to live with. High-quality olive oil for helping him move through life with ease, never getting stuck or losing pieces of himself. Knead the dough just long enough--- very important. Kneading too long will make him hard and unbendable, like a rock in the stomach. Kneading not long enough will make him soft--- too weak, too pliable, a moldable mess in anyone's hands. Not a good man. Creativity, dreams, love: crucial ingredients, always.”
― Jennifer Moorman, The Baker's Man: An Enchanting and Whimsical Novel from a USA TODAY Bestselling Author

“What will make him good and wholesome and kind?" Anna asked aloud.
"Chocolate?" Lily said, finishing off the bottle of rum.
Anna dropped in a palmful of dark cocoa powder. She added the leaves from three sprigs of rosemary because it was her favorite herb and because its woodsy scent would hopefully make him a lover of the outdoors. If she was making the most absurd recipe ever, why not go big with her additions? So she added a pinch of cinnamon because the season called for it, and then she sprinkled in cumin to give him a spicy, smoky edge.
Anna added a cashew-size glob of purple royal icing to the mix to make him loyal, then poured in a teaspoon of vanilla extract. She dipped a tablespoon into the sparkling, golden sugar. When she leveled it with her finger, warmth spread up her arm until it reached her head, where it tugged her lips into a smile. She added the special ingredient and shoved her hand into the dough to incorporate everything. Rather than olive oil, Anna poured canola oil into the bowl because he needed to be able to withstand the heat and not break down when life became too hot or too complicated.”
― Jennifer Moorman, The Baker's Man: An Enchanting and Whimsical Novel from a USA TODAY Bestselling Author

“The copper-colored dough had risen up over the top of the tin to create a mountain range whose central rift offered a peek of its golden insides. With a towel-wrapped hand, Shinoi pulled out the baking sheet. The sweetly flavored heat fanned at Rika's fringe.
'It's amazing that it's risen so well with just four ingredients. It's all thanks to your whipping.'
So this was the kind of wall that Kajii had been talking about, Rika thought. They didn't have to be made of hard bricks and cold concrete. They could be made of sweet, soft dough--- and still offer protection.”
― Asako Yuzuki, Butter

“I found a really good Brussel sprouts recipe on Instagram. It's really good. It's easy. Take the Brussel sprouts, cut them in half, put them on a baking sheet, put olive oil, salt and pepper on them. Put 'em in the oven. 450掳 for about 15 minutes and you take them out and you throw them in the trash and then order a pizza. It's so good. It's so easy. Just follow instructions.”
― Tim Hawkins

“Isn't everything cuter heart-shaped?" Roisin asks, gesturing towards the homemade pizza we constructed. She chose to be creative, selecting a pesto base, topped with lavender goat cheese and grilled peaches.
Something about her playfulness relaxes me. There's an innocence as she sprinkles cheese into her mouth and leaves handprints on the counter with her powdered palms. It reminds me of being a kid, when things weren't so scary and we could just have fun. That time in my life hadn't lasted long. I always wanted to please my parents. They made sure everything I did was done with heart, and I was cautious not to disappoint them. But being with Roisin reminds me we can still create something while having fun.
"You know," I say, "I think heart-shaped cookies would be extra cute with this heart-shaped pizza. Don't you think?"
She squeals. "Oh, I love that idea!"
In between licking the spoon and adding extra teaspoons of vanilla, I draw kitten whiskers on Roisin's face with the flour. She tosses a handful of powder at me, and I squeal when it hits me in the face. We laugh, sinking onto the hardwood floor. I lean my head against her shoulder as the smell of cinnamon intensifies. We relax for a moment beneath the hot sweet air.”
― Kiana Krystle, Dance of the Starlit Sea

“The smell of vanilla batter filled the air. 鈥淎h, the scent of revenge,鈥� I whispered in the silence.”
― Melody J. Bremen, From the Desk of Lizzie Lazowski

“She hummed under her breath as she rolled out and began kneading the proved dough for the cinnamon buns. Usually, this was when Dina would lace a spell into the bake. For something like a cinnamon bun or a muffin, she might put in that feeling you get of wrapping yourself in a soft, woolly blanket. Baking magic worked best when it was peppered throughout the process.”
― Nadia El-Fassi, Best Hex Ever

“Adding firewood to the hearth, she made a thick syrup by mixing rosewater and dark meadow-flower honey, a gift from Lord Zopyrus. Setting the pot aside to cool, she turned her attention to the cake's filling. From the storehouse, she fetched a sackcloth filled with pistachios that she had harvested herself the previous fall.
Pistachios always reminded Roxannah of her father. Not the man lying in his bed now, the one who had a barbed tongue and heavy hand.
No. Pistachios remind Roxannah of the father she remembered from her girlhood. The quiet, amiable man who hadn't yet been ruined by the cruelty of war and too much wine. For a moment, her eyes welled.
When she had been little, her father had taken her on one of his rambles through their land. They had ended up in the pistachio grove. Plucking a young fruit from a fat cluster, he had peeled off the pink and green outer skin to show her the split seed inside.”
― Tessa Afshar, The Queen's Cook

“She pushed the memory away as she shelled the small hill of pistachios. In the stone mortar and pestle, which had been in her family for two generations, she added the green and purplish kernels, along with a generous pinch of cardamom seeds, before pounding the mixture into a paste. Folding in a dollop of honey, she tasted the thick paste. The nutty flavor of the pistachios blended with the spiced perfume of cardamom and the sweetness of honey to create a mouthwatering blend that would serve as the perfect filling for the cake.
By now, her syrup had cooled enough to start the dough. In a large clay bowl, she mixed cow's milk with soft butter and the syrup, adding an egg and finally the wheat flour. It was only second-grade wheat, but it was good enough for a cake.”
― Tessa Afshar, The Queen's Cook

“Imagine," I whispered, breaking the companionable silence, "if all it took was a single bite to know you're not alone in this world."
"Then let's bake enough to feed an army of lonely hearts," Drake said, his voice tender and resolute.”
― Sabrina Cassidy, A Gargoyle Gripe

“She stopped at a post from Sierra. A small plate held a neat, square dessert: perfect layers of wafer cookies, banana slices, and pudding, topped with browned meringue and cookie crumbs. It looked like a fancy version of the banana pudding her dad used to get from a bakery in their neighborhood. He'd told her his mom rarely made dessert, but that this pudding was one of the few she did make. It was always a momentous occasion, he'd said, to come home and see a box of Nilla wafers and a bunch of ripe bananas sitting on the counter.
Mae eagerly scrolled down to read the caption.


Banana pudding is the first dessert I ever learned to make. My grandma taught me how when I was six. Watching pudding thicken over the stove, layering Nilla wafers and banana slices, whipping egg whites into stiff peaks, I fell in love with baking.”
― Shauna Robinson, The Townsend Family Recipe for Disaster

“WEEK ONE: Summer Abundance

Almond-Infused Hot White Chocolate over Iced Berries
Cold English Summer Pudding
Fresh and Easy Strawberry Cr猫me Br没l茅e
Peach Cobbler D'Ours with Ginger Ice Cream
Limoncello Sorbet and Wild Maine Blueberries


WEEK TWO: Simple Comforts

Classic Tarte Tatin
Warm Cherry Crisp with Vermont Maple Cream
Almond Biscotti Tiramisu
Old-Fashioned Gingerbread and Lemon Sauce
Spiced Pear and Roquefort Flan


WEEK THREE: A Multiple Chocolate Orgasm

Grand Marni猫re Chocolate Mousse
Torta Caprese
Chocolate-Dipped Strawberries
Profiteroles with Dark Chocolate Kahl煤a Sauce
Quick Chocolate Souffl茅”
― Sarah Strohmeyer, Sweet Love

“Those cherry madeleines were astonishing. It was absolutely genius to pair them with cucumber and dill sandwiches, and the delicacies of your macarons... Crepes alive, you should win the episode."
Freya giggled and glanced over at her. "Did you just say, 'Crepes alive,' Claire? Baking nerd alert."
Claire shrugged, still grinning. "I was raised in a pub, and my parents wanted to keep us from using that kind of language that might be overheard at the White Fox, so we had to make up all kinds of expressions. Mine just happened to be baking related--- son of a biscuit, sugar, crepes alive, cake and a custard."
"You might be the biggest dork ever," Freya told her, still laughing. "But your rhubarb cr猫me br没l茅e tartlets were awesome. Daring to do the mushroom vol-au-vents, but it worked out.”
― Rebecca Connolly, The Crime Br没l茅e Bake Off

“Claire looked again at the ingredients Mrs. Clyde had brought, finally realizing it was only sugar, a torch, and a variety of topping choices. Not the ingredients to make a dessert, but to finish a dessert.
Which meant this treat had been planned out ahead of time, regardless of where the evening would have taken place.
No matter what the dessert actually tasted like, this was already the most deliciously sweet thing that had ever happened to her.”
― Rebecca Connolly, The Crime Br没l茅e Bake Off

“2 AM baking sessions, The oven heat chasing away the cold winter gloom, Slow dancing as we wait on the timer, Our laughter filling the banana bread scented room.”
― Frances Woodard, Strings Of Fate

“If she could communicate as easily with words as she could with butter, flour, and sugar, she would've saved a lot of time (and a lot of calories) spent standing at the tiny kitchen counter in the tiny apartment that she shared with her roommate, Owen, mixing cookie dough by hand because there was no room for a stand mixer, coaxing lemon curd to thicken on the ancient electric-coil stove, and waiting for the chocolate cheesecake to set up in the crowded fridge next to all of Owen's protein shakes.”
― Adam D. Roberts, Food Person

“Here's to making fictional messes so we can keep our readers guessing and real kitchens smelling delicious.”
― Lori Cleary, Pawsitively Deadly: A Katy Kent Mystery Book 1

“Baking is a dark art, the kind of sorceress-given gift I do not possess a single ounce of.”
― Elliott Rose, Taming the Heart

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