Sweet Enough: A Baking Book

Product Information

This was a perfect afternoon cake. The semolina gave it a really fantastic texture. I used anise seeds rather than fennel, because that's what I had, and the taste was superb. I love fennel so it's no surprise I liked this one--it was perfect. I followed the recipe exactly as written with no issues The corrected recipe can be found here: https://anewsletter.alisoneroman.com/p/salted-lemon-shortbread Delicious: cauliflower and cheese (I used cheddar), leeks and cream... what's not to like? I used the book's Wholemeal Pie Crust with spelt and it came out perfectly crispy and flaky. I under-seasoned the filling and needed an extra sprinkle of sea salt, so will remember that for next time. Served with green salad with a lemony dressing. I'd say galette serves 4 people. Looking forward to leftovers! Note: the coconut oil in the ingredients list is only for cooking. I used canola oil spray for my waffle iron.

Let’s start with a step-by-step outline of the sloe gin-making process ( or watch the video here!):This recipe was frustrating for a couple reasons: the standard 9 inch tart pan I used seemed a little small so there was some spillage on the way to the oven, and I found it took double the suggested cooking time to set. I'm also not crazy about the texture of the filling (it can be weirdly chalky but the sour cream helps disguise this). It is, however, super easy and quite tasty! Not a go-to recipe but I would make it again. Super ripe bananas are incredibly sweet and they also mash easily! A large banana is actually 2 fruit servings so when adding to yogurt, use ¼-½ of a large banana. Half a banana provides almost 20% of your daily needs for B6 (pyridoxine), a nutrient involved in protein metabolism, immune function, cognitive development and more! It also contains a healthy dose of manganese (8%) and potassium (5%). One serving of a banana has virtually no fat, about 2 grams fiber, 60 calories and 15 grams carbohydrate. There are few things easier than mashing banana in a bowl and stirring in yogurt for an on-the-go breakfast! This was delicious and pretty too. I used 12oz of frozen raspberries and microwaved them for 30 secs to take off the chill after reading ncollyer comment. The bake time was the same. I liked it better than the strawberry cake ! Note- I used demera sugar on top instead of plain sugar for a bit more crunch and it worked perfectly.

Who does not like a simple press-in tart crust! This is a showstopper with some crunch from the cornmeal, excellent!Made the pancake version of this recipe. Added sliced banana to half of the batter. Really, a flawless recipe! Also, they look beautiful on top of them tasting excellent. Agreed with her point that these are “pancakes for waffle people.” Adding banana slices to the batter was delicious!!

Ingredients: unsweetened cocoa powder; unsalted butter; dark chocolate; milk chocolate; heavy cream; honey; sour cream Be sure to use the corrected recipe! These were really tasty, and a fun way to use up my preserved lemons. LOVE this cake - it's identical to the "old-fashioned strawberry cake" in NYT (except this says 290g = 2 cups of flour but NTY has 255g = 2 cups) Choose your Amaretto wisely. Disaronno is 28% abv and many alternatives are much lower (20%). This difference is especially important when it comes to the Amaretto sour listed here, as the recipe has been developed with a 28% Amaretto in mind. It’s well worth hunting one out. Ingredients: all-purpose flour; medium-grind cornmeal; unsalted butter; blueberries; apple cider vinegar

Publishers Text

Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name—The Cookie, The Pasta, The Lemon Cake—she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don’t have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. BUT, as you know, sugar is simply empty calories. It doesn’t mean we must be sugar-phobic but it certainly does NOTHING to improve our health and only causes more cravings for sugar and spikes in our blood glucose.