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Sweet Enough

Published in 2023, this is the third book in the collection. Mostly desserts, yes, but also some baking that is quite savory (Tomato Tart with Crispy Capers and Garlic, savory scones, etc).

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Lemon Shaker Pie

It’s going to be everything you want a lemon bar to be but more and better.

Black and Blue Hand Pies

Like strawberries, blackberries and blueberries are extremely well suited for the smaller, more individualized experience of a tiny galette or hand pie.

Salted Lemon Cream Pie

A lemon meringue pie was never in the cards, but a lemon CREAM pie? Now, that is something I will die for.

Tangy Buttermilk Pie

How buttermilk, vinegar, and graham crackers could create something so phenomenal, I simply don’t know.

Peaches and Cream Galette

The “cream” here is from a generous pour of sweetened condensed milk, which while not technically cream, is still arguably creamy.

Tiny Strawberry Galettes

Other fruits to consider are rhubarb (unpeeled, cut into 3-inch-ish pieces) or raspberries (as is).

Perfect Tangy Chocolate Tart

Not that you would, but please don’t skimp on the salt.

Salty Vanilla Frosting

This is a sort of hybrid basic-buttercream/cream cheese frosting, combining the best of both worlds.

A Bowl of Salted Chocolate Pudding

Not unlike my vanilla pudding, this salted chocolate pudding should be left alone, simply celebrated for what it is, which is a bowl of melted chocolate made spoonable and consumable by a LOT of dairy.

Cornbread

If you believe cornbread, like any other quick-bread-type delicacy, should have just enough sugar to balance out the salt, baked in whatever the hell you have on hand, then I think you’re going to absolutely love it.

Extra Coconut Cake

Coconut cakes are, by definition, extra. They should be tall and fuzzy like an obnoxious angora sweater. Part of the charm of the coconut cake is in the layering—I’m a big fan of slicing each layer of cake horizontally to expose the inside, which then gets covered in frosting.

Tomato Tart with Garlic and Capers

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.