Sweet Enough: A Baking Book

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Find good sloes (on the land or online), freeze them overnight, add enough fruit to almost half-fill a bottle, then top it up with good-quality gin. Hiatus Kaiyote shared the project on Facebook, referring to it as Bender’s “long lost easy listening project”. 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. There are fun, informativesections on things like galette theory and how to core and slice pineapple; there’s a “mint and chip ice cream cake,” and ideas for a sundae bar ( tahini caramel, LFG) that feel distinctly by and for people who grew up in the 90s, but are also things your 90-year-old grandma would absolutely love.

Last night, I—someone who cooks a ton, but almost never bakes anymore—absolutely nailed the salted pistachio shortbread recipe. Second in line but not in our hearts, Nothing Fancy isn’t just for having people over: these recipes translate to excellent dinners for four (or for two with leftovers).

Often falling foul of being overly sweetened and ruined by pre-made sour mix, the Disaronno Sour is a drink that often gets a bad press.

Like Dining In and Nothing Fancybefore it, Sweet Enough isn’t just about cooking, or cooking for people—it’s about cooking to be with people.

I’m not saying this to toot my own horn; on the contrary, I could very easily have fucked this dish up, and probably should have. 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.