I could've watched an entire video on the other side of the creative process for the book. Love that Ebon modeled for it considering he's on The Bear. We need more sexy photoshoots for cookbooks! The cake is of course bomb.
Idk, but your “scrape every ounce of batter from the bowl” (15:50) was a balm to my raised-by-a-child-of-the-Great-Depression” heart - so many onscreen chefs do a half-🍑 job (or their video editors make it appear that way) and leave so much behind!!! 🤓
@@movingforwardLDTH Biggest pet peeve is when I see culinary content creators leave food behind in a bowl. It just screams I have money and don't care about food cost. Take a flexible spatula and get every bit of batter, sauce, etc. Also, put oil or spray on your cup before measuring out honey or molasses so it releases more easily and you're not wasting it. So much gets washed down the drain.
The photography has got to be my favorite of all time for cookbooks. As a beginner food photographer, this is so inspiring. Can't wait for my book to come in the mail!
featuring the cast behind the book (and videos, too) is so cool! having watched so many cooking videos & read so many cookbooks, it’s not often the other roles are highlighted especially in such a celebrated way. can’t wait for the new book. it’s in the mail. :)
I literally laid down on the couch and read it like a novel for two hours. So Britt, you achieved your goal! And then I was very hungry but had no ingredients in the house which is probably a good thing becasue I don't know how many things I would have made! Can't wait to try the recipes. From one valley girl to another, thanks Alison for everything you do!
Made a double batch of this last night! Followed the recipe exactly and the first cake came out with a slightly uncooked floury taste and in general a little bland. For the second round I upped the over to 375 and added a few dollops of strawberry Jam to the base and a little more demerra sugar and it turned out wayyyyyy better!
Oh in late June when strawberries are in season in WI I'm gonna totally make this! I'm not a huge frosting person so this seems like the perfect cake for me ☺️
The highlight of my day was pulling into the driveway and seeing my pre-ordered copy waiting for me! Thank you Alison for this book! I can't wait dig in.
I hope this book is in Canada and I don’t know who ‘David’ is but he’s integral to my enjoyment of these videos despite the fact that I respect the recipes.
Thank you, thank you, THANK YOU for showing the “mistake” with the eggs. This truly means so much because you are making this relatable and less stressful (because we all make mistakes eventually)! Once again, Alison is THE best! 👏🏼👏🏼👏🏼
Alison, I love you! I baked a cake today, it was so amazing! Tweaked the recipe a bit to make it gluten free and "low carb" and it turned out great. Instead of 290 g of flour, I used 145 g of Schar Mix B flour and 145 g of cashew flour. Instead of 145 g of sugar, I used 72 g of sugar and 7.2 g of stevia (10:1 stevia extract, 10x sweeter than sugar). Other quantities exactly according to the recipe. I can't wait to bake it again, it's a hit!
Oh, Alison, I feel you on the bowls. And basically, all pretty vessels in general. Colored glass, milk glass, carnival glass, melamine, wood. No one can stop me, least of all myself. When I die, a thrift shop somewhere is going to make someone(s) very happy 🥣
I made this and it totally has donut vibes, but better because it was just sweet enough. I'm not a dessert person and so far, the desserts featured in Home Movies Sweet Enough are perfect for someone like me. Thank you, Alison Roman and all the other talented people involved.
Just read through Sweet Enough cover to cover in one day…already tried the sour cream chocolate pound cake (yum!). Cannot thank you enough for sharing your knowledge, humor and sweet enough recipes. You should be so proud of the work you do. Congrats!
I just made this cake. Very easy to make. It came out perfectly. I am so thrilled. Not too sweet, which is perfect. Other baking novices, be careful when you pour in the flour and buttermilk The flour kind of flew out at me. Would love to make this for a friend who is gluten free. Does anyone think the one to one gluten free flour would work? Thank you Alison formatting me look like a star in the kitchen.
perfect timing with the video, reminded to get my ticket for Alison’s book tour in Sydney! Loved the rollout for this book so far, and loved hearing from the contributors as well x
Today I learned to always pre-order books. Alison's book was $35 just two days ago but now it's $48. I gotta stop procrastinating. Gonna get it tomorrow tho Congrats on the new book!
I heard you on Armchair Expert (amazing) and had to check out your channel. I only started baking and cooking after I retired and mostly by watching RUclips. I can tell I am going to learn so much from you. I love your style and vibe, no wonder Monica loves you so much.
Allison, you and your team have an uncanny way about you that you make everybody feel like they’re in your circle! God I love you! And if you read these comments, I know what you’re thinking, “If you love me so much, buy the cookbook!” I will Allison! I will!
I neeeeeeeeeed an Alison Roman cameo in S2 of The Bear as Ebon Moss-Bachrach's sassy love interest. Like, the meaner she is to him the more he falls in love with her.
David’s comments come off as very simplistic, and I’m glad Alison stood her ground by acknowledging that things are not as black and white as some people want them to be.
Hi Alison, I made your strawberry cake and your strawberry dessert from your book (can't remember the name of it) the single sized pastry with a picture of a child holding it. I made your strawberry cake with blueberries and a few peaches... my kids and nephews gave me marks out of 10! They liked the strawberry pastry best... but boy oh boy was that fruit cake kick ass amazing. I couldn't decide the cake was easier to make so will do that over again this weekend. The strawberry pastry I made gluten free so the texture didn't look like your photo but still tasted AMAZING. I just made your sweet scones this morning gluten free and the came out perfect! I have your savoury scones frozen in my freezer right now.... I don't add the parmesean to that savory scones because the first time I made them I forgot and they still blew my mind. Thanks for all your amazingness. xo
Justice for strawberries. I never cut them. Just pull off the stem and leaves and enjoy as needed. There's so many forms of food waste I don't agree with. People act like little herb or broccoli floret stems, the skin of apples, carrots, and potatoes, etc. will completely ruin a regular dish. No. Unless the piece is really tough or the end goal is to have something that's super smooth and uniform in color (which often is the case in fussy, dated French cuisine) you're fine. The body will thank you for the extra nutrients. Yes, you can eat shrimp with the shell still on and kudos to Alison for chopping up whole lemons in dishes. Skin and stems are food too!
Really enjoyed this video, thank you Alison! I can’t help wondering if you have ever roasted the strawberries to concentrate the flavor before adding them to the batter. I would love to hear your thoughts.
12:18 I love that you can see the moment where she knows that nearly all the rest of the flour fell into the bowl and for a split second the corner of her mouth dips in disappointment and she considers acknowledging it, but decides to ignore it because it's not going to matter and this is already her correcting one mistake so she is not going to mentally receive another mistake.
@@alisoneroman I love this recipe. Not just because the presentation image is giving me wet trunk contest vibes, but it's one of those times where the description along with the ingredient list/recipe actually allows my mouth to anticipate the near topographical, sweet, craggly, crunchy, complications of the crust.
Unfortunately despite using an oven thermometer, it was still raw in the center at 50 minutes so I had to add another 10 minutes. This is normal, everyone’s oven is different! but a good reminder to always check for doneness by indicator not just time. It looks and smells delicious, so I have no doubt it will taste phenomenal.
Definitely gonna make this. One question: if i wanted to make this for a gluten-free friend, do you think it would work with King Arthur's Measure-4-Measure flour (or something similar)?
Every year I get about 18-20 lbs of strawberries from my garden. I wind up freezing some. What's the likelihood I could use frozen fruit in something like this?
As a designer/artist myself, I LOVE that you included everyone involved in this project, that's a beautiful thing. I want this book badly, but I cannot digest dairy. Tell me there is hope for me 🥲
Get it! It reads well, looks great, and also I'm sure there are non-dairy things in there (I haven't gone through it to check for that, just making that assumption)
![Gucci Mane & Sexyy Red - You Don't Love Me [Official Music Video]](http://i.ytimg.com/vi/j7IBqyFKT4c/mqdefault.jpg)
Do you think anyone loves graphic design as much as Britt loves graphic design?
lol no
Except for my old Illustration professor, probably not 😅
I could've watched an entire video on the other side of the creative process for the book. Love that Ebon modeled for it considering he's on The Bear. We need more sexy photoshoots for cookbooks! The cake is of course bomb.
Idk, but your “scrape every ounce of batter from the bowl” (15:50) was a balm to my raised-by-a-child-of-the-Great-Depression” heart - so many onscreen chefs do a half-🍑 job (or their video editors make it appear that way) and leave so much behind!!!
🤓
@@movingforwardLDTH Biggest pet peeve is when I see culinary content creators leave food behind in a bowl. It just screams I have money and don't care about food cost. Take a flexible spatula and get every bit of batter, sauce, etc. Also, put oil or spray on your cup before measuring out honey or molasses so it releases more easily and you're not wasting it. So much gets washed down the drain.
I appreciate your willingness to own up to an error and letting it stay there while refilming to show it correctly. Looking forward to trying this!
I came here to say this. Thanks, Alison! 🍓
The photography has got to be my favorite of all time for cookbooks. As a beginner food photographer, this is so inspiring. Can't wait for my book to come in the mail!
we are so glad you like it!!
I had a “Bad Gurl” weekend and bought two of Alison’s books! I celebrated by making the CPP and let me tell you; it fed my belly and my soul.
bad girls club!
@@alisoneroman one of the best edits everrr. laughed out loud! bad girls club!
I loved hearing from the other creators on the book! I would love to see more videos about the creative process for this project!
featuring the cast behind the book (and videos, too) is so cool! having watched so many cooking videos & read so many cookbooks, it’s not often the other roles are highlighted especially in such a celebrated way. can’t wait for the new book. it’s in the mail. :)
We need a print sale of ebon and that strawberry cake, it's giving fashion AND food. Would go on my wall instantly.
I literally laid down on the couch and read it like a novel for two hours. So Britt, you achieved your goal! And then I was very hungry but had no ingredients in the house which is probably a good thing becasue I don't know how many things I would have made! Can't wait to try the recipes. From one valley girl to another, thanks Alison for everything you do!
Had no idea Alison was a fellow valley girl!
Okay 1. Iconic that Ebon is a model in your book and 2. Loveeee the photography of your cookbook and idea of this video!
Made a double batch of this last night! Followed the recipe exactly and the first cake came out with a slightly uncooked floury taste and in general a little bland. For the second round I upped the over to 375 and added a few dollops of strawberry Jam to the base and a little more demerra sugar and it turned out wayyyyyy better!
Oh in late June when strawberries are in season in WI I'm gonna totally make this! I'm not a huge frosting person so this seems like the perfect cake for me ☺️
The highlight of my day was pulling into the driveway and seeing my pre-ordered copy waiting for me! Thank you Alison for this book! I can't wait dig in.
I hope this book is in Canada and I don’t know who ‘David’ is but he’s integral to my enjoyment of these videos despite the fact that I respect the recipes.
I brought this to work yesterday and it was gone in no time. So delicious.
Received my book today! Yay!!!!!!! Can't wait to dig in to some scrumptious recipes!!
Hope you love it!
I just booked a ticket to see you in Bris-Vegas and I'm excited! I've been enjoying all the lead-up to the book launching into the wild. Travel safe x
Thank you, thank you, THANK YOU for showing the “mistake” with the eggs. This truly means so much because you are making this relatable and less stressful (because we all make mistakes eventually)! Once again, Alison is THE best! 👏🏼👏🏼👏🏼
Alison, I love you! I baked a cake today, it was so amazing! Tweaked the recipe a bit to make it gluten free and "low carb" and it turned out great. Instead of 290 g of flour, I used 145 g of Schar Mix B flour and 145 g of cashew flour. Instead of 145 g of sugar, I used 72 g of sugar and 7.2 g of stevia (10:1 stevia extract, 10x sweeter than sugar). Other quantities exactly according to the recipe. I can't wait to bake it again, it's a hit!
Oh, Alison, I feel you on the bowls. And basically, all pretty vessels in general. Colored glass, milk glass, carnival glass, melamine, wood. No one can stop me, least of all myself. When I die, a thrift shop somewhere is going to make someone(s) very happy 🥣
Made this cake over the weekend and has become my official go to for every potluck. So delicious. Thanks again Alison!
I'm gonna get that cookbook just for the pictures. :D I made the Strawberry Cake today and it's delicious!!! Another winner, Alison!
I LOVE the dedication. Did Alison really just do over the entire cake for our benefit (and maybe her own perfectionism🤭)?? I appreciate this🫶🏽
lol
I made this and it totally has donut vibes, but better because it was just sweet enough. I'm not a dessert person and so far, the desserts featured in Home Movies Sweet Enough are perfect for someone like me. Thank you, Alison Roman and all the other talented people involved.
Just read through Sweet Enough cover to cover in one day…already tried the sour cream chocolate pound cake (yum!). Cannot thank you enough for sharing your knowledge, humor and sweet enough recipes. You should be so proud of the work you do. Congrats!
نماحتىة
I have had my kitchen aid stand mixer since 2002 and let me tell you, she was worth every penny. Love her like a member of the family.
I can’t wait to try this recipe. Alison your appearance on Colbert was so much fun you killed it. So funny when Stephen compared his crust to yours.
That outfit on Colbert was so good.
Hey
Your channel deserves much more subscribers 😅 👍
Cheers from San Diego California
Alison I love your recipes. This the the recipe that I noticed and now I’m hooked 🍓
Appreciate the passionate talking about design.
Reading the new cookbook as I watch! Just arrived! 🎉🎉
I just made this cake. Very easy to make. It came out perfectly. I am so thrilled. Not too sweet, which is perfect. Other baking novices, be careful when you pour in the flour and buttermilk The flour kind of flew out at me. Would love to make this for a friend who is gluten free. Does anyone think the one to one gluten free flour would work? Thank you Alison formatting me look like a star in the kitchen.
perfect timing with the video, reminded to get my ticket for Alison’s book tour in Sydney! Loved the rollout for this book so far, and loved hearing from the contributors as well x
Just got my book! Everything looks amazing, and I can't wait to try out the recipes! My family's going to love this cake, I'm sure of it
ily for giving the website measurements in grams too 😭 saved me from constantly going back and forth from a conversion chart
Got my Kindle copy this morning and made the toasted rice pudding, it was delicious! Happy publication day!
I love watching you from the Philippines, and THANK YOU VERY MUCH FOR THE recipe
Today I learned to always pre-order books. Alison's book was $35 just two days ago but now it's $48. I gotta stop procrastinating. Gonna get it tomorrow tho
Congrats on the new book!
Check your local indie!
Mother is mothering!!!
Got the book today! LOVE IT, IT IS BEAUTIFUL , the colors are amazing🥰👍👍👍👏👏👏
I heard you on Armchair Expert (amazing) and had to check out your channel. I only started baking and cooking after I retired and mostly by watching RUclips. I can tell I am going to learn so much from you. I love your style and vibe, no wonder Monica loves you so much.
Allison, you and your team have an uncanny way about you that you make everybody feel like they’re in your circle! God I love you! And if you read these comments, I know what you’re thinking, “If you love me so much, buy the cookbook!” I will Allison! I will!
As I sat here and watched this I ordered the book from the cutest little indy bookstore in town and can't wait to pick it up tomorrow!
I neeeeeeeeeed an Alison Roman cameo in S2 of The Bear as Ebon Moss-Bachrach's sassy love interest. Like, the meaner she is to him the more he falls in love with her.
Sign me up tbh
David’s comments come off as very simplistic, and I’m glad Alison stood her ground by acknowledging that things are not as black and white as some people want them to be.
My copy is arriving tomorrow! Can’t wait to take it for a ride!🏄🏻♀️
Hi Alison, I made your strawberry cake and your strawberry dessert from your book (can't remember the name of it) the single sized pastry with a picture of a child holding it. I made your strawberry cake with blueberries and a few peaches... my kids and nephews gave me marks out of 10! They liked the strawberry pastry best... but boy oh boy was that fruit cake kick ass amazing. I couldn't decide the cake was easier to make so will do that over again this weekend. The strawberry pastry I made gluten free so the texture didn't look like your photo but still tasted AMAZING. I just made your sweet scones this morning gluten free and the came out perfect! I have your savoury scones frozen in my freezer right now.... I don't add the parmesean to that savory scones because the first time I made them I forgot and they still blew my mind. Thanks for all your amazingness. xo
Sorry should have re read this... so many spelling and grammar errors... apologies.
omg I love the last part with Britt Cobb, it was weirdly funny and entertaining in the best way
My Sweet Enough book came in today from Amazon!
David's commentary is top tier honestly
I absolutely loved this! All of you very talented, truly! I will buying this book for sure! Congrats on a great job!
My copy is arriving on Friday, so I’ll be making this cake for my friends on Saturday! 😊
My cookbook is being delivered today. 👍🏻❤️
The photo used for the cake in the book certainly makes me feel....things. Great choice.
i know my audience
@@alisoneroman lmao big "mother" energy
I’m dying to make this cake! Why didn’t I preorder?! BRB, going to buy right now. 🍓
there's still time to regular order! never too late!!
ok will definitely buy this book. Thanks Britt & Chris
im jumping in the shower and driving to my town book store asap! im so excited for this book
they don't care if you're showered or not!
The fact that Ebon Moss is the model and is on The Beat… fangirling over here
Justice for strawberries. I never cut them. Just pull off the stem and leaves and enjoy as needed. There's so many forms of food waste I don't agree with. People act like little herb or broccoli floret stems, the skin of apples, carrots, and potatoes, etc. will completely ruin a regular dish. No. Unless the piece is really tough or the end goal is to have something that's super smooth and uniform in color (which often is the case in fussy, dated French cuisine) you're fine. The body will thank you for the extra nutrients. Yes, you can eat shrimp with the shell still on and kudos to Alison for chopping up whole lemons in dishes. Skin and stems are food too!
skin stems and shells forever!
I can’t wait to make and try this cake.
Not the guy from the Bear/ Punisher etc making a cameo in this cookbook haha
I'm with it
Really enjoyed this video, thank you Alison! I can’t help wondering if you have ever roasted the strawberries to concentrate the flavor before adding them to the batter. I would love to hear your thoughts.
Love this cake! One of my go-to's!
Kevin the book just came out, how have you made this cake enough for it to be one of your go-to's?????
@@davidcho0828 It was published on the newsprint cooking site we don't talk about! I even made this cake last week for my MIL and she loved it!
@@kevintran5469 IDK WHAT YOU'RE TALKING ABOUT MY GUY
Kevin, coming THROUGH. WE LOVE KEVIN
@@alisoneroman lmao are you not taping the Late Show with Stephen Colbert rn?
You were great on the TODAY show this morning!!
Oh Allison....I love love love yr recipes ❤❤❤❤
Desi from Girls is a model in the book?!?!?!! Omg (!!!)
Love cake and strawberries looks amazing!
Making this now!
I’m with it!
12:18 I love that you can see the moment where she knows that nearly all the rest of the flour fell into the bowl and for a split second the corner of her mouth dips in disappointment and she considers acknowledging it, but decides to ignore it because it's not going to matter and this is already her correcting one mistake so she is not going to mentally receive another mistake.
its me
@@alisoneroman I love this recipe. Not just because the presentation image is giving me wet trunk contest vibes, but it's one of those times where the description along with the ingredient list/recipe actually allows my mouth to anticipate the near topographical, sweet, craggly, crunchy, complications of the crust.
@@alisoneroman Just pre-ordered. You got me. I am on board, young lady.
This entire video is awesome!
I cannot wait for my book to come!! 🤤😋
Good journey and good food..
the question we all want answered... where did Ebon Moss-Bachrach get those swim shorts from?!?
Unfortunately despite using an oven thermometer, it was still raw in the center at 50 minutes so I had to add another 10 minutes. This is normal, everyone’s oven is different! but a good reminder to always check for doneness by indicator not just time. It looks and smells delicious, so I have no doubt it will taste phenomenal.
Definitely need to try this recipe
It is fire my guy
It was great hearing you chat with Dax & Monica on Armchair Expert. 😊
Made this today with canned peaches 👌💚
Whoa
My book is one the way! :)
Please make your cottage cheese apricot cake next!!!!! ❤️❤️❤️
Definitely gonna make this. One question: if i wanted to make this for a gluten-free friend, do you think it would work with King Arthur's Measure-4-Measure flour (or something similar)?
people seem to like king arthur GF flour!
@@alisoneroman here in Canada I find President's Choice All Purpose Gluten Free Flour works fabulously for baking. It too is a 1 for 1 substitution.
@@monicabonnell8706 I love Canada
bowls bowls all types of bowls
Every year I get about 18-20 lbs of strawberries from my garden. I wind up freezing some. What's the likelihood I could use frozen fruit in something like this?
100%!!! Love baking w frozen fruit
I’m begging you to adopt me, I could get so many strawberries off your hands lol
this seems adjacent to a sour cream donut, which is the best donut of all and yeast donut defenders will not change my mind
As a designer/artist myself, I LOVE that you included everyone involved in this project, that's a beautiful thing. I want this book badly, but I cannot digest dairy. Tell me there is hope for me 🥲
Get it! It reads well, looks great, and also I'm sure there are non-dairy things in there (I haven't gone through it to check for that, just making that assumption)
there are! and #oatmilk!
I have plenty of oatmilk in my fridge, done! Birthday gift. Thank you!
Love Alison + Aminatou!!!
Will this recipe turn out just as well if I use the buttermilk hack and add lemon juice/vinegar to milk?
Goddamn it, this whole episode is...sweet enough :D
Nice black dress super fantastic video 👍👏👏👏👌
It's a shirt and jeans my guy
@@davidcho0828 my favorite color
thoughts and feelings on subbing kefir for the buttermilk?
Ok lol if you buy the book and hate it you always will have the guy in the shorts😂❤
Can Frozen Strawberries be used for this recipe?
omg a basically a bi-weekly resident here at Home Movies
The Joan Didion comment. We do not deserve you Alison!!!!!
Can't wait to order book/cook this. Strawberry is my favorite. #caroleismissingout
#byecarole
Is this one ok to make a day ahead?
And cake 🎂 taste yummy
Delicious! Can you use gluten free flour
There's another comment about this
Is it me or does Chris the photographer look a bit like Harry Connick Jr?
Why not a springform pan?