Edible Crafts

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Sea Salt Sweet – A Cookbook for Those of Us With a Salt Tooth

by

I’ve got a confession: I don’t have a sweet tooth, I’ve got a salt tooth. Always have. While everyone else is sneaking an extra cookie from the tin, I’m the one happily polishing off the pretzels, salted nuts, and anything pickled. That salty, savory edge is what makes my taste buds sing.

So when I came across Heather Baird’s cookbook, Sea Salt Sweet: The Ultimate Baking Experience, it felt like it was written just for me. A baking book that unapologetically celebrates the magic of salt in desserts? Yes, please.

Why This Cookbook Stands Out

Most baking books lean heavily on sugar. Frostings, glazes, extra chocolate chips—you know the drill. But what Baird does here is genius: she uses salt as the balancing act. Instead of just being the “pinch” in the recipe, salt becomes the star. It transforms chocolate, deepens caramel, and adds that addictive edge to buttery cookies.

The photography is mouthwatering, the layout is approachable, and the recipes range from tried-and-true favorites like salted brownies and salted caramel sauce to more creative surprises like sea salt meringues and salty-sweet pie crusts.

Recipes I Can’t Stop Thinking About

  • Salted Honey Pie – This was love at first bite. The honey is rich and mellow, but that sprinkle of sea salt on top keeps it from being cloying. 
  • Sea Salt Brownies – Dense, fudgy, and punctuated with little bursts of salt. I made a pan for “testing” and somehow my family didn’t get many. Oops. 
  • Salt-Kissed Meringues – Light as air but with that savory twist that keeps you reaching for another. 

These recipes aren’t about making dessert salty. They’re about finding that perfect sweet-savory harmony—the kind of balance that makes each bite more interesting than the last.

Who This Book Is For

If you’re like me and secretly prefer salty snacks over sugar bombs, this book will win you over. It’s also perfect for bakers who want to add sophistication to their desserts. A sprinkle of flaky sea salt not only adds flavor but also looks beautiful when serving to guests.

 

Sea Salt Sweet isn’t just another baking book—it’s a reminder that salt isn’t the enemy of dessert, it’s the secret ingredient that can make it truly shine. Whether you’re a fellow “salt tooth” or just want to elevate your baking, this cookbook deserves a spot on your shelf.

And who knows? You might even find yourself reaching for the salt cellar next time you’re baking cookies.

Have you read?

Mars Bar Dessert Cocktail – A Boozy Twist on a Classic Chocolate Bar

Mars Bars already have everything going for them: caramel, nougat, and silky milk chocolate. But when you turn them into a creamy, boozy cocktail? That’s when magic happens. This Mars Bar Dessert Cocktail is like drinking a chocolate bar milkshake—smooth, rich, and a little bit naughty.

It’s the kind of indulgent drink you make when you want to skip dessert altogether, or when you’re entertaining and need a show-stopping treat in a glass. One sip and you’ll understand why this cocktail is about to become your new guilty pleasure.

Why You’ll Love It

  • Tastes just like a Mars Bar – but with a boozy grown-up kick.

  • Quick to make – blend and pour, no fuss.

  • Perfect for dessert lovers – doubles as a drink and a sweet treat.

  • Customisable – adjust the liqueurs for more chocolate, caramel, or creaminess.

Ingredients (serves 2)

  • 2 x fun-sized Mars Bars, chopped

  • 60ml (2 oz) Baileys Irish Cream

  • 60ml (2 oz) Kahlúa (coffee liqueur)

  • 30ml (1 oz) Butterscotch schnapps (for caramel flavour)

  • ½ cup heavy cream (or vanilla ice cream for a milkshake version)

  • 1 tbsp chocolate syrup

  • Ice cubes

  • Extra chocolate syrup and whipped cream (optional, for garnish)

  • 1 fun-sized Mars Bar, sliced (for garnish)

Method

Step 1 – Prep the glasses
 Drizzle chocolate syrup around the inside of two martini or dessert glasses. Pop them into the fridge to chill while you make the cocktail.

Step 2 – Blend it all together
 In a blender, combine chopped Mars Bars, Baileys, Kahlúa, Butterscotch schnapps, cream, chocolate syrup, and ice cubes. Blend until smooth and creamy.

Step 3 – Pour and garnish
 Divide between the chilled glasses. Top with whipped cream, drizzle of chocolate syrup, and a slice of Mars Bar perched on the rim or skewered on a cocktail stick.

Step 4 – Serve immediately
 This cocktail is rich and indulgent—best enjoyed straight away while it’s frosty and fresh.

Variations to Try

  • Frozen Mars Cocktail – blend with extra ice for a thicker, slushy-style drink.

  • Extra Caramel Hit – add a swirl of caramel sauce in the glass before pouring.

  • Lighter Version – swap cream for milk or almond milk for a thinner sip.

  • Over-the-Top Dessert – serve with a scoop of vanilla ice cream right on top.

When to Serve

This Mars Bar Dessert Cocktail is perfect for:

  • Girls’ nights in with snacks and laughter.

  • A cheeky dessert replacement when you want chocolate and booze.

  • Date nights at home (bonus points if you share the last Mars Bar).

  • Festive parties or special occasions where indulgence is the goal.

Mars Bars have a way of making us feel nostalgic and a little bit cheeky—and this cocktail delivers both. Rich, chocolatey, caramel-y, and perfectly boozy, it’s dessert and drink rolled into one.

So if you’ve ever found yourself sneaking a mini Mars Bar from the pantry, imagine blending that same joy into a glass with a splash of liqueur. Trust me: it’s a recipe worth keeping.

 

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