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.

The corrected recipe can be found here: https://anewsletter.alisoneroman.com/p/salted-lemon-shortbread Now that you’ve mastered how to make sloe gin, it’s time for a bit of trivia. There are some absurd myths about harvesting and processing sloes floating around, and we think it’s time to dispel a few of these: 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. Whether homemade or from a jar, no-sugar-added applesauce is a perfect sweetener for yogurt. It stirs in easily and is already is most people’s pantry or fridge. Applesauce contains 2 grams fiber per ½ cup serving for only 50 calories. 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)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. 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. 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. Casual, effortless, chic: These are not words you’d use to describe most desserts. But before Alison 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 flavour, 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 writtenthebook 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, youcanmake right away. 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.

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. 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. The second common error when making sloe gin is using a cheap gin. Far from masking a bad spirit, sloe berries highlight the quality of the gin. That’s why it’s worth splashing out a few extra pounds to upgrade to a better gin, such as our award-winning London Dry Gin.

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While the nut nutrition varies depending on the actual type, most nuts are a good source of healthy monounsaturated fats that help improve cholesterol numbers as well as rich in a variety of minerals! Contrary to popular belief, you don’t need to add sugar at the beginning of the process. Saturating the spirit with sugar prevents it from extracting the natural fruit sugars – and other flavours – from the berries. Sugar should really only be added at the start if you intend to use your sweet sloes for baking or chocolates, rather than in a good sloe gin. Yogurt has an abundance of beneficial nutrients including protein, calcium, vitamin D, B12, magnesium, and potassium. It is also a very easy way to consume probiotics, healthy “bugs” that thrive in the gastrointestinal system. Different strains of these probiotics have been shown to help with several issues including: While there are less refined forms of sugar you can add to yogurt like raw honey, agave, coconut sugar, and maple syrup, these are all sources of calories, sugar, and very few nutritional benefits. Sure, they are tasty sweeteners, but still a source of empty calories.

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! Maybe a little bit odd sounding, but sweet potato yogurt is fantastic! I developed this idea recently after looking for another creative way to help my daughter eat more nutrient dense foods. We usually bake several sweet potatoes each weekend and eat them during the week. After noticing an abundance of sweet potatoes in the fridge that needed to be used, I decided to try mashing some into yogurt. I was happily surprised! 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! Let’s start with a step-by-step outline of the sloe gin-making process ( or watch the video here!): 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 guestsStrain the sloe gin and sweeten to taste with sugar syrup or honey (or a mixture of both), a little at a time until it reaches your preferred sweetness. You can find our sugar syrup recipe below