Chestnut Praline Topping Novels & Stories

Belle loves beauty and fashion and I want Zayden to help her achieve that. This is why I want her to become a billionaire's bride, not just for the money but for the popularity and the goal of achieving our dreams. I am done blending the potato within minutes. I blended it with 2 bananas I got from the refrigerator. I add a teaspoon of cinnamon and almond butter with milk. I mix well and gush the mixture out into two dishes. I keep aside and move to the refrigerator to get what to use for the toppings. I pick up the coconut and almond before sauntering back to the slab. I shred the coconut in a hurry and sliced the almonds.

I take a deep breath and look back at the work I have to do. I put the stuffed turkey right in the center of the table, among the served poultry, seafood, roasted lamb, broth pellets, wine doughnuts, butterflies, polvorones, alfajores, puffs, marzipans, "peladillas"-almond covered with a bath of sugar - turrones that are made from a mixture of honey and almonds and the famous Christmas Trunk, a dessert that takes mascarpone cheese, Nutela, amareto and sugar. And then I take a picture of another Christmas table prepared by me.

Nearly one year went by since my visit. I walked ever closer, very slowly, quite cautiously, because it might just vanish if I moved far too fast. With careful folding, a navy paper bundle sat quite neatly by the box. That felt deliberate somehow, contorting something way down in me. The lid was then lifted after the ribbon was untied at first. Quickly, I detected chestnut, honey, and orange zest. My favourite. They only ever made a seasonal speciality on Mondays. A sprinkle made of powdered sugar with orange zest glaze completes a citrus cream topped delicate sponge. It was not possible for me to prevent it. A lump formed right in my throat.

Madeline's POV "So, which of these options do you prefer?" The pastry chef smiled as she arranged an elaborate selection of sweets on the white marble table of her boutique. The place was one of those expensive Belmonte spots—pale pink walls, crystal chandeliers, and a display case that looked more like a jewelry store than a bakery. "We have gourmet pistachio chocolate truffles, coconut truffles with Brazilian nuts, caramel fudge bites made with artisanal dulce de leche, and mini Belgian chocolate éclairs that have been a huge hit at this season’s events."

Our first official breakfast as Supreme Alpha and Luna. The hall glowed beneath towering chandeliers, their molten gold light spilling across silver platters piled with roasted venison, fresh-baked bread, and an array of fruits so perfectly arranged they looked stolen from an artist's still life. The air was a tapestry of scents, rich meat, warm honey, spiced wine, a faint bite of cinnamon that curled and lingered.

While it was getting ready, we walked over to the cold-stone section. “Oh my, so many flavors to choose from. What’s your favorite?” Precious asked, turning her gaze to me while I shrugged. “I don’t really have the time to come out here but I’ll go with the plain vanilla” she scrunched her nose and sighed. “As expected, Mr. Billionaire. Let’s add some life to your plainness, shall we? We’ll have one scoop of sweet vanilla and double chocolate in a love-it size cup, with uhm, waffles, gummy bears, sprinkles, and m&m toppings, please.” She ordered while I stared at her in surprise.

I take one of the cookies and cut it into quarters, passing the woman a piece on waxed paper. She takes it, biting into it and chewing thoughtfully. A smile spreads over her face as she swallows. “Oh, that’s delightful. Is that maple?” I nod. “Maple sugar, yes, ma’am. It’s in the candied nuts.” “Delicious. I’ll have a dozen of those, please. And then three of the red velvet cupcakes for my grandchildren. The ones with teeth, anyway.” She laughs, and I start boxing up her purchases. “I hope you all enjoy everything.”

Ryan didn’t think the place would be exactly like a bar as the name said, “Kitchen n bar.” His amusement lifted at the sight of the simple apple custard. They plated this delicious-looking dessert in a wide bowl, the creamy texture wrapped around the bowl. The mayonnaise colored texture and apricots peeking under the soft coating of custard. Ryan felt his mouth watering. And last, the toppings were extravagant to see cashews on the top, which covered a layer of sliced caramel green apples and syrup of caramel spread across.

Oh sweet Lord… There was a gorgeous selection of chocolates within. What brand, I had no idea, but there were spheres dusted with cocoa, wafers black as night, round circles drizzled with some sort of syrup, and broken pieces – for that artisanal look, I guess, like fancy paper with rough texture and bits of coarse pulp woven into the grain. Not only that, but there were two types of cherries, ripe and dotted with moisture; green, red, and tiny little champagne grapes; and a bowl of raspberries and blackberries lightly sprinkled with sugar.

Into a big bowl went three scoops—vanilla, chocolate, and strawberry—then a splash of pineapple, a drizzle of chocolate syrup, a handful of strawberries, a cloud of whipped cream, crunchy nuts, and finally, two bright red cherries on top. He slid the creation across the counter like a pro. Destiny waved her hand, conjuring a napkin bib around Argun’s neck. Everyone burst into laughter. Argun grinned. “Thank you! Spoon, please!”