A Quote by Mo Willems
The first bowl of chocolate pudding was too hot, but Goldilocks ate it all anyway because, hey, it's chocolate pudding, right?
Related Quotes
I'm just dandy, I got a bowl of chocolate pudding in my underpants!
I would snack on crisps and chocolate and my meals weren't the best. I ate lots of steak with creamy sauces, chips and peas, washed down with wine and a pudding.
I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate.
Your face makes my soul want to eat chocolate pudding!
In 2004, we opened our first store in Manhattan. I installed a big window so people could see me making the chocolates. That store cost $1.8 million. It has a 45-foot-long chocolate counter and a hot chocolate bar made in Louis XVI style because that's when chocolate arrived in Europe.
The only real difference between me and chocolate pudding is that I am not a black man.
It's not preppies, cause I'm a preppie myself. I just don't like homosexuals. If you ask me, they're all homosexuals in the Pudding. Hey, I was glad when that Pudding homosexual got killed in Philadelphia.
"I feel like, like pudding," Iggy groaned. "Pudding with nerve endings. Pudding in great pain."
Much serious thought has been devoted to the subject of chocolate: What does chocolate mean? Is the pursuit of chocolate a right or a privilege? Does the notion of chocolate preclude the concept of free will?
If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
Food-wise, oh man, I tend to really indulge on vacation because a lot of my friends are incredible chefs. One friend makes an eggplant parmesan that is heavenly and melts in your mouth, and another makes a chocolate pudding that I can't resist.
You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.
My secret indulgent food is dessert. I have an incredible sweet tooth - chocolate pudding with vanilla ice-cream or trifle and pavlova. I do love dessert.
I was a decent cook - competent enough to turn out the standard Eighties chalet fare: beef Wellington, banoffee pie, Delia's chocolate bread-and-butter pudding - but it wasn't haute cuisine.
Why do only the awful things become fads? I thought. Eye-rolling and Barbie and bread pudding. Why never chocolate cheesecake or thinking for yourself?
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