You’re being so hard on yourself @LondonGrimmer It sounds to me that your standards of hosting are probably
a little bit old fashioned overall. Worrying about a shop bought dessert is like a throwback to the 1970s, and even back then it was more reflective of the tension between women breaking into the workplace, and the expectations put on sahms, than it was a measure of welcome.
The secret to really impressive hosting, is to convey that your guests are absolutely no trouble at all, and that you are enjoying their company.
And sometimes you have to fake it! Fussing about the quality of the food, or a chipped plate, or the state of the blinds can put your guest on edge and feeling like an imposition. If you absolutely have to mention it, laugh about it.
Cook something simple, and plenty of it - you can use up the leftovers later. It helps to have a few meals you just produce on rotation which cuts back on the overthinking.
In the winter I make a boeuf bourguignon from scratch, slowly on a quiet day, and freeze it in single portions, flat and thin. It defrosts quicker than a big block will, and it’s a dish that tastes better for freezing than eaten the day it’s made. Served with mash, and crusty bread, it’s hearty, warming and so easy. It takes all the pressure off the cooking.
There’s a priority order to cleaning the house when hosting: the kitchen needs to be spotless, also the bathroom as that’s where guests are alone. Then look at the doorway, and first impressions and think about somewhere to put coats and bags to reduce that awkwardness. Tidy and hoovered is what I aim for, but not sterile.
People remember how you made them feel more than anything else. Greet them with a hearty welcome, see them off at the end. Fill their glass, give them a place to settle, and the rest takes care of itself.
And honestly, some people will criticise you and your home, and your dessert! but that’s the way they are and actually nothing to do with you. Let them! They’re probably giving someone else a break.
It sounds like you already are doing really well. You just need to give yourself credit for it.