Sweet Enough by Alison Roman

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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; unsalted butter; mixed red fruits; whole milk; sugar; vanilla beans; egg yolks
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: whole milk; sugar; vanilla beans; egg yolks
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: unsweetened cocoa powder; unsalted butter; dark chocolate; milk chocolate; heavy cream; honey; sour cream
    • Categories: Pies, tarts & pastries; Dessert; Fall / autumn; Thanksgiving
    • Ingredients: all-purpose flour; unsalted butter; maple syrup; heavy cream; eggs; egg yolks; whipped cream; flaky sea salt
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; medium-grind cornmeal; unsalted butter; blueberries; apple cider vinegar
    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: pie dough; strawberries; eggs
    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: pie dough; peaches; sweetened condensed milk; eggs
    • Accompaniments: 50/50 (Tangy whipped cream)
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: pie dough; plums; Demerara sugar; halva; eggs
    • Accompaniments: Tahini caramel
    • Categories: Pies, tarts & pastries; Dessert; Other Jewish holidays; Thanksgiving; Other holidays and feasts; French
    • Ingredients: all-purpose flour; unsalted butter; apple cider vinegar; tart apples; honey; ground cinnamon; eggs; flaky sea salt
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: pie dough; eggs; sour cherries; limes; flaky sea salt; roasted nuts of your choice; unsalted butter
    • Accompaniments: 50/50 (Tangy whipped cream)
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: graham crackers; buttermilk; distilled white vinegar; eggs; sour cream
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: vanilla wafers; egg yolks; sweetened condensed milk; lemons; heavy cream; sour cream; kosher salt
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: pie dough; blueberries; blackberries; mulberries; eggs; Demerara sugar
    • Categories: Pies, tarts & pastries; Dessert; American
    • Ingredients: Meyer lemons; sugar; eggs; pie dough
    • Categories: Pies, tarts & pastries; Appetizers / starters; Snacks; French
    • Ingredients: onions; whole wheat pie crust; oil-packed anchovies; eggs; flaky sea salt; parsley; crushed red pepper flakes
    • Categories: Pies, tarts & pastries; Appetizers / starters; Lunch; Main course; Cooking ahead; Vegetarian
    • Ingredients: whole wheat pie crust; zucchini; yellow onions; feta cheese; eggs; heavy cream; dark leafy greens
    • Categories: Pies, tarts & pastries; Lunch; Main course; Vegetarian
    • Ingredients: all-purpose flour; medium-grind cornmeal; Parmesan cheese; tomatoes; crushed red pepper flakes; sherry vinegar; herbs of your choice; garlic
    • Categories: Pies, tarts & pastries; Appetizers / starters; Main course; Snacks; French; Vegetarian
    • Ingredients: pie crust; cauliflower; leeks; white cheddar cheese; heavy cream; eggs
    • Categories: Pies, tarts & pastries; Lunch; Main course; Cooking ahead; Winter; Vegetarian
    • Ingredients: pie dough; mixed mushrooms; onions; thyme; vegetable broth; heavy cream; parsley; eggs
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; unsalted butter; eggs; buttermilk; strawberries; Demerara sugar
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; yellow cornmeal; unsalted butter; heavy cream; flaky sea salt
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; ground cinnamon; eggs; sour cream; carrots; Medjool dates
    • Categories: Cakes, large; Dessert
    • Ingredients: pineapple; Maraschino cherries; all-purpose flour; buttermilk; granulated sugar; eggs; egg yolks; light brown sugar
    • Categories: Cakes, large; Dessert; Entertaining & parties
    • Ingredients: cake flour; buttermilk; unsalted butter; granulated sugar; eggs; egg yolks; chocolate frosting
    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; unsweetened cocoa powder; granulated sugar; light brown sugar; eggs; buttermilk; sour cream
    • Accompaniments: Salty vanilla frosting

Notes about this book

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Notes about Recipes in this book

  • Crunchy chocolate shortbread

    • fprincess on February 24, 2024

      I followed the recipe as written, just skipped the sprinkle of flaky salt on top because that's not my thing. I used (light brown) coconut palm sugar which added a subtle caramelized flavor. The chocolate was macondo 60% from Luker, and the nuts hazelnuts. These cookies are absolutely terrific: great texture (buttery, slightly sandy), interesting flavor (with the touch of salt, the chocolate chunks, the nuts, the crunchy outside demerara sugar layer). I am usually not a cookie person, especially not American cookies which I almost always find unbearably sweet. But I really enjoyed these, and found myself craving them with a shot of espresso. My family gave them their seal of approval as well. ?? https://forums.egullet.org/topic/157248-cooking-from-dining-in-by-alison-roman/?do=findComment&comment=2416929

    • bwhip on April 22, 2023

      Loved these! Author says these are the chocolate version of the legendary chocolate chip shortbread cookies in her “Dining In” cookbook, and that’s exactly true. Great flavor and texture. Hard to stop eating them!

  • Deep-dish apple galette

    • Apollonia on June 20, 2023

      This was a mixed bag. On the good side, the galette was absolutely beautiful --- really striking with the height--- and I loved the crust/fruit proportion. I may never go back to a double crust pie. But the filling was so, so liquid. I would be tempted to blame the fruit/myself rather than the recipe, but this was posted on the NYT cooking site as well, and the problem with liquid seems to be super common. 3/4 cup is just too much honey for this amount of fruit and thickener.

    • skvalentine on September 17, 2023

      Loved this! Used some spelt flour in the crust but otherwise stuck to the recipe. I baked it a day ahead and the filling was a little runny but it wasn't a problem. Served this to family for Rosh Hashanah. Would make again!

  • Semolina cake with lemon and fennel

    • Apollonia on September 23, 2023

      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.

    • Astrid5555 on May 11, 2023

      I was a little hesitant to make this cake because of the fennel seeds in the recipe, however they impart a lovely subtle undertone of fennel which is so delicious. HIghly recommend to make this cake.

    • Lepa on January 15, 2024

      We loved this cake. I am a fan of seed cakes but using fennel instead of caraway here made it even better!

    • paulabee on October 13, 2023

      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

  • Tomato tart

    • Astrid5555 on August 15, 2023

      Use only the best tomatoes which will shine in this perfect summer tart!

    • Lsblackburn1 on August 15, 2023

      I had some doubts, but this turned out to be delicious. I think my tart pan was bigger so the crust barely covered the base and my layer of tomatoes seemed thin. When it came out of the oven, I was afraid it looked dry, but I put fresh basil on the top and took it to a gathering. Shouldn’t have worried; everyone loved it!

    • grodnyansky on September 06, 2023

      Really fantastic, but best eaten same day. Gets very wet the soggy the next day.

  • Raspberry ricotta cake

    • Astrid5555 on August 15, 2023

      Made this cake back in May with the last of my frozen blackberries and it is amazing. My favorite Alison Roman cake from Sweet Enough!

    • ncollyer on April 09, 2023

      Simple and very delicious one bowl cake. Pretty enough on the plate for company. Very moist and not too sweet- as advertised. Used frozen raspberries, which impacted baking time more than I expected.

    • Hansyhobs on July 09, 2023

      A very easy recipe to follow. As I use a fan oven, I cooked this at 160 instead of 180 but it took longer than the suggested time (I used fresh British raspberries as they're in season atm). Great flavour and texture

    • luluinphilly on May 27, 2023

      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.

    • BachranBears on May 05, 2023

      Made this for a weekend away with friends and it traveled perfectly. Definitely better the first two days, since the raspberries will make it soggy over time.

  • Almond cake with figs

    • Astrid5555 on September 22, 2023

      Used a 9 inch fluted tart tin as recommended in the recipe. Despite looking a lot like an overflow situation might happen during baking it worked out fine in the end, but only because I did not mix additional figs into the batter but only topped the batter with figs. Delicous and quick to make.

    • tarae1204 on October 30, 2023

      I made the cake using metric measurements and a combination of green and black figs. I incorporated half the halved figs into the batter as per the recipe. The batter is thick, and once transferred to the tart pan, I redistributed some of the figs *in* the batter, then arranged the remaining figs above the batter. The cake can definitely hold a pound of figs, and using two different types improved both looks and flavor. Yes the cake does threaten to spill over during baking, and does not. But, if I make it again, I might quickly trim the edges 20 min into baking as the "muffin top" over the pan rim makes it difficult to remove the cake from the pan. Delicious cake, but....where is the almond flavor? It's subtle and mainly textural. I don't think Alison Roman likes almond extract or paste, but I do, and I will experiment with adding these in the future. I think this tart would also be delicious with cranberries and a little orange zest, and MORE almond flavor.

    • Lsblackburn1 on April 24, 2023

      I made this with rhubarb and it was delicious. I’d recommend checking it before 65 minutes - I didn’t and it got a bit burned on the edges. Easy to eat cake! Moist and not too sweet.

  • (Cottage) cheese cake with apricots

    • Astrid5555 on August 15, 2023

      The cottage cheese is an interesting addition to the cake, not too sweet. Lovely quick summer cake!

    • anya_sf on July 25, 2023

      Nice cake, not too sweet - we enjoyed it with sweetened whipped cream for dessert and plain for breakfast. Super moist, as Alison says, like a cross between cake and cheesecake. The edges do get quite dark; I imagine baking for a longer time at lower temperature would help avoid that.

    • ginger2212 on May 29, 2023

      I made with rhubarb and it was delicious!! Not too sweet ;-) perfect for with tea. Of the two cake recipes I've made, I realize Alison likes a more *finished* crispy crust - which my husband does not. I'm going to have to play around with that.

  • Blueberry cornmeal shortbread tart

    • Astrid5555 on August 15, 2023

      Who does not like a simple press-in tart crust! This is a showstopper with some crunch from the cornmeal, excellent!

    • bwhip on March 29, 2023

      This was the first recipe we tried from the book, and it was wonderful! So easy to toss together, and the flavors and textures were perfect. I can see why Alison Roman says “If you told me I could never bake a pie or a galette ever again but I could have this tart that would be fine by me, because this tart does everything a pie or galette should do, almost better.” I used a combination of blueberries and blackberries, and enjoyed it warm with some vanilla gelato. Perfection.

    • anya_sf on August 22, 2023

      So easy to make and really good! I loved the crunch from the cornmeal. The blueberries could have used a little more acid (although my husband thought they were perfect) - nice with some plain frozen yogurt or 50/50 tangy whipped cream on top.

    • cookinggeekmom on June 25, 2023

      This was delicious and so very easy (no blind baking! no rolling pin!) It also kept well in the fridge for a couple of days; the filling got a bit more jammy, but the crust held up. I found the cornmeal a bit gritty. Ideally I'd look for a finer cornmeal if I wanted to make this again, but since it's not an ingredient I use all that often, I was reluctant to buy another package just for this.

    • luluinphilly on April 04, 2023

      I first made this last summer from Alison's newletter. It is one of my favorite uses of summer fruit and so easy. Lime or lemon juice is good too, but the the ACV is easy and unique.

    • ldyndiuk on May 07, 2023

      I just made this using crappy supermarket blueberries and it is delicious! It’s a very simple recipe, easy to follow, and all the ingredients other than the blueberries were standard items that I already had on hand. The most difficult part was getting the press-in crust to be of an even thickness, which hardly matters. I would definitely make this again.

    • Babycarrot on August 02, 2023

      I love a dessert I can make on a weeknight that doesn’t take forever and doesn’t leave me with a ton of clean up. I used frozen black raspberries and fresh blueberries and lemon juice instead of ACV. I’m a rookie tart baker so this was a great intro - no blind baking and press in crust. The crust came together nicely. I did find this a touch salty - she calls for 4g salt and I wonder if that was too much? There was some spillage so don’t forget the sheet pan underneath (again rookie here!) taste wise though this was pleasantly tart, just sweet enough, and the crust buttery and delicious (will use less salt next time!)

  • Old-fashioned strawberry cake

    • Astrid5555 on August 15, 2023

      This is a good cake for those not so perfect strawberries lingering in the fridge.

    • bwhip on April 07, 2023

      Very good strawberry cake recipe. Very similar to the Smitten Kitchen Strawberry Summer Cake recipe - this one has a higher proportion of cake to berries.

    • Jviney on June 08, 2023

      This was fine, but seemed very “cake-y” and heavy to me when what I’m looking for is a light cake with more strawberries. I think next time I’ll stick to Epicurious’ Raspberry Buttermilk Cake and sub for strawberries….I still haven’t found a better cake than that one. Updated: I think it was better on the second day.

    • elena1049 on March 19, 2023

      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)

    • Pimlicocook on April 30, 2023

      I thought this was fine, but not amazing. I baked it a day ahead and kept it tightly wrapped in plastic, as recipe suggests, but it didn’t stop the strawberries from relaxing (and I don’t think I underbaked it). The batter is good, not very sweet (which I like). I would make it again but only to be eaten on the day.

    • Hansgee on June 23, 2023

      I made this for a party, first recipe I’ve made from the book. I read the reviews while it was baking and got nervous! I took it out after baking the full amount of time, and it still needed an extra ten or so minutes. I also had to move it to the top rack to make the top brown more, and my oven is new and a good oven! I feel like times are sometimes off with Alison’s oven recipes, so leaving it in for extra time scared me less, but I never got the top as browned as I would have liked. I did add extra strawberries, though. Everyone LOVED the cake. There were two desserts there, with one serving taken out of the other one and this one being gone by the end of the BBQ. It’s a nice cake: dense and vanilla-y. Not too sweet. I was disappointed that I had to pull out my stand mixer, though.

    • Babeng.Bubba on May 21, 2023

      This was just ok for me. Maybe I reduced sugar too much and didn’t use enough as topping.

  • Perfect salted shortbread

    • Astrid5555 on May 11, 2023

      Do bake longer than stated in the recipe, mine were completely underdone, had to put them back into the oven, never got crispy. Lovely taste though.

  • A better banana bread

    • Astrid5555 on August 15, 2023

      Is it the best banana bread I have ever made? Probably not. But it‘s definitely one of the better ones, which means it is worth repeating.

    • tarae1204 on October 31, 2023

      This is now one of my favorite banana breads. I subbed 3 small/med eggs for the 2 large and completely forgot to add the dairy (mascarpone/sour cream/yogurt) and it still turned out perfectly. Delicious. Excellent balance of banana, brown sugar and butter flavors. Baked in 1 hr 15 min.

    • bwhip on June 14, 2023

      Excellent banana bread recipe! I loved the crispy top, especially when it was warm out of the oven. I added 3/4 cup of chocolate chips, because, why not? I didn't have mascarpone, so used sour cream instead, as the recipe indicates would also work. It did take an hour and 20 minutes to bake, surprisingly!

    • ginger2212 on April 23, 2023

      SO good! It really is a better banana bread. There are an insane number of recipes for banana bread but this one has a simple ingredient list. Yes - you need to use a stand or handheld mixer but honestly you just let it do its thing and add the ingredients. Not too sweet and lovely crispy sugary crust. YUM!

  • Hard-roasted pears

    • ncollyer on April 03, 2023

      Excellent. Used Bosc pears, Gewürztraminer, brown sugar rather than molasses, cinnamon stick and star anise. Lovely over vanilla ice cream. Had some very delicious syrup in the dish when the pears were done.

    • jenburkholder on January 28, 2024

      Delicious - I had very underripe D’Anjou pears and a lovely bright Sauvignon Blanc, then sprinkled in a few star anise. Roasted a bit longer (large pears) and savored plain.

  • Salted lemon cream pie

    • tarae1204 on January 03, 2023

      Very easy recipe. At 30 minutes of baking, the custard seemed under set so I let it bake 34 minutes. There were small clumps in the pie after it cooled, so I think 32 minutes might be the ideal bake time as the pie will continue to cook as it cools. The whipped cream/sour cream topping is good but doesn’t quite stand up to the richness of the pie. The custard is intensely, almost aggressively lemony thanks to the addition of salt.

    • Lepa on October 28, 2023

      I ordered two lemons and two bags of lemons were delivered so I made this pie. It was pretty good but a bit too sweet for me. I recommend it but probably won't make it again?

    • CliftonSally on September 02, 2023

      I had a complete disaster with this recipe on my first attempt, but I remade it and it turned out much more successfully. At 35 mins (the max cooking time specified in the recipe) the pie still looked entirely unset, so on the first attempt, I continued to cook it and ruined it. On the second attempt, I took it out at 35 mins, despite it looking uncooked - and it set as it cooled (and set firm in the fridge). For me, the recipe description of cooking until the centre 'barely jiggles' was not particularly successful! My husband thought it was delicious so worth sticking with it - particularly if you are naturally a better baking than me! Definitely one for those who love their lemon puddings lipsmackingly tart.

  • Salty lemon shortbread

    • Lepa on April 29, 2023

      The corrected recipe can be found here: https://anewsletter.alisoneroman.com/p/salted-lemon-shortbread

    • skvalentine on July 29, 2023

      Be sure to use the corrected recipe! These were really tasty, and a fun way to use up my preserved lemons.

  • Creamy cauliflower galette

    • leighwhit25 on April 05, 2023

      This was incredibly good and so pretty.

    • Pimlicocook on April 15, 2023

      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!

    • luluinphilly on April 04, 2023

      This was a hit! I used the cabbage instead of cauliflower and did one inch slices per instructions, along with gruyere cheese. NB: I always struggle with these types pie dough recipe , and find the dough to be under-hydrated even after a two hour fridge nap. This recipe admonishes the use of too much water, and so I have started using a spray bottle filled with water to hydrate dry patches in pie dough without oversaturating the whole crust.

    • BachranBears on May 05, 2023

      I made this with my go-to crust recipe (from Midwest Made) and it was so delicious. Used Parmesan because that's what we had. Can't wait to try it again with cabbage. Made sure to season the vegetables with s&p several times as I layered them in.

  • Plummy pudding

    • bwhip on October 11, 2023

      I wanted to try something a little different for dessert, so I made this last night with blackberries, and really enjoyed it. Is it pudding? Yes! Is it cake? Yes! Especially great when warm from the oven. Prep couldn't be quicker and easier. Next time I think I'll butter the pan, as it sticks around the perimeter a good bit.

  • Sweet enough scones

    • bwhip on September 20, 2023

      Made these last weekend, and used peaches. Delicious! So many peaches - and I wasn't complaining! I used a similar technique with the butter that I picked up from a different scone recipe - freezing the stick of butter, than using the large holes on a box grater on the frozen stick. I also added the zest of one lemon. We'll have these again, using various fruits.

    • Babeng.Bubba on May 21, 2023

      Ugly af but very good. Used more strawberries than recipe called for. No regrets. Added thyme.

  • Perfect pancakes, perfect waffles

    • anya_sf on February 17, 2024

      Made the blueberry pancake version using ghee for the griddle. Got 13 large pancakes. Excellent.

    • anya_sf on July 23, 2023

      The batter made 9 round, very good waffles. Made with more baking soda than usual, the color was evenly brown. We had sliced banana (and maple syrup) on top, rather than in the batter, as I worried the fruit would make the waffle iron hard to clean.

    • anya_sf on July 23, 2023

      Note: the coconut oil in the ingredients list is only for cooking. I used canola oil spray for my waffle iron.

    • mdagl on July 22, 2023

      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!!

  • Seedy breakfast cake

    • anya_sf on August 02, 2023

      I used half white whole wheat flour and added 1 banana, the flax seeds, about 5 Tbsp pumpkin seeds, no fennel seeds. The cups and mls of yogurt don't match; I went with mls. The resulting cake was plenty moist and very tasty, mostly tasting of the seeds with a hint of banana. Sugar on top was pretty, but could be skipped (or sprinkled very lightly) as the cake itself was plenty sweet.

  • 50/50 (Tangy whipped cream)

    • anya_sf on August 05, 2023

      Made with Greek yogurt, I loved the tangy flavor, but it never whipped up to a pillowy consistency, even using an electric mixer. The sour cream version might whip better.

  • Hot buttered rum pudding

    • anya_sf on August 05, 2023

      Be careful when you add the vanilla and rum to the butter - it will splatter a lot! Portions are small, but that was okay as this was disappointing. Texture was too thick, and while part of me appreciated that it wasn't overly sweet, I expected (and wanted) something sweeter. The suggested 50/50 topping was good on its own, but did not complement the pudding; sweetened whipped cream would have been better.

  • Bonnie's pineapple upside-down cake

    • anya_sf on August 06, 2023

      I made 1/2 recipe, using 2 whole eggs, in an 8" round x 2" high pan to maximize the topping, cramming as much fruit as I could rather than make it pretty. The batter filled the pan, so I definitely recommend a 10" pan if making the full recipe. Baking time was the same. This topping was simpler and less rich than typical, but lacked some of the caramelization. The rum-flavored cake was moist, tender (I used cake flour), and delicious.

    • anya_sf on August 06, 2023

      Note: in the cake batter, the weight of brown sugar (85 g) doesn't quite match the volume (1/2 c - would expect that to be 105 g), but they are close enough that I don't think it matters which you use.

  • Sugar plum galette with halva

    • anya_sf on September 27, 2023

      The huge mound of sugar plums seemed too much initially, but baked down to a good amount. I used almond paste, having never seen the paste type of halva. My galette took an extra 10 minutes to brown and the juices leaked a lot, so I'm glad I used a nonstick sheet pan lined with parchment. Crust was flaky and tender, flavor was delicious, sweetness just right with or without ice cream.

  • A very tall quiche with zucchini and greens

    • anya_sf on July 28, 2023

      I never thought the filling would fit inside the crust, but it did - the zucchini exuded so much liquid! My quiche took 15 extra minutes to bake, but my oven temperature might have been off. The filling was super creamy yet absolutely stuffed with vegetables. For some reason, I thought it tasted a little bitter the first day; I liked it better reheated the next day. The crust had to be rolled super thin to fit the pan, so the flakiness wasn't apparent and the edges ended up looking "rustic", but it was quite tender.

    • Lsblackburn1 on August 17, 2023

      Delicious, but mine also needed an extra 15 minutes and even then was a bit runny in the middle. Also, I loved the look of it in the springform pan, but my crust slumped down and then the filling leaked a bit.

    • Pimlicocook on August 16, 2023

      This came out perfectly. Loads and loads of water came out of the courgettes/onion mix and I just kept squeezing more and more (using a muslin cloth). I was around 30g short of cream but the filling fit in the case just right, so might use that amount again. Looking forward to leftovers, and will definitely make again. (Used the infallible whole wheat pie crust in the book.)

  • Perfect tangy chocolate tart

    • luluf on June 07, 2023

      Yes the chocolate filling was perfect but the pastry could be better. It’s very easy to make from start to finish but I don’t get the best results with press-in pastry. I think I will make chocolate pastry from Anna Olson and then use this chocolate filling which we all agreed is the best we have tasted. It would be lovely by itself in a dessert glass with a bit of cream. To be fair, I used Dutch processed cocoa in the pastry and couldn’t see when it was cooked as it remained very dark and I overcooked it a bit so I might try again with lighter coloured cocoa. Probably only about 15 minutes work all up besides the wait times so very good if having dinner guests

    • lofolky on June 18, 2023

      This was a great chocolate tart and very easy to make. I agree the pastry wasn’t particularly memorable but it worked well with the filling which was the star. I used Cacao from Diaspora for the pastry. For the filling I used the 60% Ghirardelli baking chocolate bars and plain old Hershey’s chocolate bars for the milk chocolate.

  • Tangy buttermilk pie

    • pattyatbryce on June 10, 2023

      Something is wrong with this recipe. Like ethedens, it took a lot of extra time to set. The crust was soggy after a day. It was just so-so.

    • ethedens on April 19, 2023

      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.

  • Salted pistachio shortbread

    • elena1049 on March 29, 2023

      Delicious but pretty crumbly even though the dough came together well - may have cut/transferred too soon. Perfect to make out of pantry staples. Will just use the crumbled bits as a delicious topping to vanilla ice cream.

    • Babeng.Bubba on June 11, 2023

      Mixed pistachio and walnuts. Used 9” square pan, dough did not reach edges so it was a free form shortbread. Very easy and tasty.

  • Whole wheat pie crust

    • Pimlicocook on April 15, 2023

      Made with spelt and used for Creamy Cauliflower Galette. Came out perfectly: crispy and flaky.

  • Cheesy, salty, savory scones

    • Pimlicocook on May 12, 2023

      Oh… yum! These are unlike any scones I’ve had. Light and intensely savoury, I made a quarter of the recipe (2 scones) and devoured both alongside tomato soup for an extremely satisfying supper. Definitely making these again!

  • A bowl of salted chocolate pudding

    • Pimlicocook on January 13, 2024

      This is delicious but far richer than I expected it to be, and small amounts per person go a long way. I served it with creme fraiche for a lower-effort tangy topping.

  • Raspberries and sour cream

    • ethedens on November 29, 2023


    • katmagdunn on January 15, 2024

      I loved this and now make it all the time, even though it's the simplest thing ever -- especially when not serving a dessert serves wrong but people don't want something big. that said, I have a terrible record with baking so a non-recipe that's impossible to screw up is very much my level

  • Simple fruit tart

    • kellilee on February 05, 2024

      This Simple Fruit Tart came together without too much trouble. Beware: the standard Vanilla Pastry Cream recipe makes way more than needed for a 9-inch tart so we ended up with 4 bonus individual servings which I topped with the extra "fresh red fruits". That is actually exciting because it is delicious! My only issue (and I'm assuming this was me and not the recipe) was the crust which was tough instead of flaky. Alison directs you to use your fingers and I used a silicon spatula instead. Maybe I overworked the dough - I have a tendency to do that. Or maybe a "shortbread-like press-in crust" is supposed to take a little work to cut with a fork. Not sure.

  • Vanilla pastry cream, a perfect pudding

    • kellilee on February 05, 2024

      I made this recipe for the filling in the Simple Fruit Tart but was rewarded with these bonus individual servings and given that this is "a perfect pudding" as Alison says, that was exciting news. Used some of the leftover fruit from the tart on top. We have not tried the Vanilla Pastry Cream alone yet but I'm guessing we will prefer it to the Tart as the Tart's crust was not our favorite but the Cream is absolutely delicious.

  • Cold carrot cake

    • BachranBears on May 15, 2023

      My husband doesn't bake, but made this for me for Mother's Day. The best carrot cake we've ever had, and perfect with her simple cream cheese frosting. Lightly sweet and a lovely crumb.

  • Thin maple pancakes

    • dbuhler on January 06, 2024

      These are delicious! My kids love these so much that they both requested them as their birthday dinner. The only issue I have is the only way I can get the beautiful lacy edges is if my pan is ripping hot and if there is quite a bit more oil that the "touch of oil" stated in the recipe. Unfortunately for me, when I have the pan super hot, I alway manage to burn the pancakes due to the very high sugar content. So, I preheat the pan to medium and then gradually lower the temp as I cook my way through the batter. This makes a lot of "pancakes" so it takes me a good 30-40 minutes to cook up the whole batch.

  • Black and white cookies, or, my favorite sugar cookie

    • Feelingsamtastic on December 26, 2023

      Didn't do the frosting, just did the dough for Christmas cookies. Loved the flavor - very buttery, not too sweet, with a touch of salt. Stayed tender for days! Will be our new go-to for sugar cookies. Works well with a cookie stamp as well. Put in freezer for 10 min before baking, and the cookies retained the pattern. We frosted some, and left some plain, delish both ways.

  • Festive frozen yogurt (with sprinkles!)

    • kshell on February 11, 2024

      Mixed feelings. This is more accurately a lemon, maple, frozen yogurt. The yogurt I used was plain old whole milk, leading to a very liquid mix. The whipped cream and liquid mix didn't fold together very easily. Would absolutely use Greek yogurt if making again to help add body. I used nonpareils instead of sprinkles (DON'T!) and they immediately bled their colors and turned the whole thing a grayish color.

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  • ISBN 10 1984826395
  • ISBN 13 9781984826398
  • Linked ISBNs
  • Published Mar 28 2023
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

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.

Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert—swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients.

Whether you’re a dedicated baker or, better yet, someone who doesn’t think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.

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