Type what you have

Ingredients

• ✓ sea salt
• all-purpose flour
• white sugar
• baking soda
• butter
• egg
• turbinado sugar
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
2. 2 Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
3. 3 Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
4. 4 Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
5. 5 Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
6. 6 Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
7. 7 Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

By TheOtherJuliaGulia

Ingredients

• ✓ sea salt
• dark chocolate
• corn nut

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
2. 2 Lay a sheet of parchment paper on a work surface or baking sheet.
3. 3 Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
4. 4 Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

By Diana Moutsopoulos

Ingredients

• ✓ sea salt
• walnut
• all-purpose flour
• baking powder
• brown sugar
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
2. 2 Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
3. 3 Whisk flour, baking powder, and salt together in a medium bowl.
4. 4 Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
5. 5 Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
6. 6 Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
8. 8 Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
9. 9 Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

By Zac Posen

Ingredients

• ✓ sea salt
• butter
• margarine
• sugar
• water
• cashew
• milk chocolate chips

Instructions

1. 1 Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
2. 2 Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
3. 3 Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
4. 4 Use spatula to smooth out chocolate over the entire sheet of candy.
5. 5 Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

By Diamond Crystal Salt

Ingredients

• ✓ sea salt
• coconut
• all-purpose flour
• salt
• sweetened condensed milk
• vanilla extract
• caramel ice cream topping

Instructions

1. 1 Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
2. 2 Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
3. 3 Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
4. 4 Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

By thehungryscientist

Ingredients

• ✓ sea salt
• water
• white sugar
• ginger
• lime zest
• orange juice
• mango juice
• lemon juice

Instructions

1. 1 Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
2. 2 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

By Bearskat

Ingredients

• ✓ sea salt
• cooking spray
• sugar
• corn syrup
• nut
• butter
• vanilla extract
• baking soda

Instructions

1. 1 Butter a 10x15-inch baking sheet or line with parchment paper.
2. 2 Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
3. 3 Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
4. 4 Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

By Bibi

Ingredients

• ✓ sea salt
• sugar
• butter
• heavy cream
• heavy cream

Instructions

1. 1 Place sugar in a heavy-bottomed saucepan set over medium-high heat, stirring continuously until sugar begins to melt. Continue stirring until sugar completely melts, begins to darken, and all chunks are dissolved, about 10 minutes. Stop stirring; continue cooking until sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
2. 2 Whisk in butter until melted and combined. Slowly pour in ½ cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt; stir to combine. Transfer sauce to a jar; cool completely before refrigerating.

By John Mitzewich

Ingredients

• ✓ sea salt
• almond flour
• almond flour
• vegan chocolate chip
• baking soda
• grapeseed oil
• agave nectar
• agave nectar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
3. 3 Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By elanaspantry

Ingredients

• ✓ sea salt
• brown sugar
• white sugar
• butter
• egg white
• vanilla extract
• white vinegar
• all-purpose flour
• baking soda
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
2. 2 Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar.
3. 3 Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips.
4. 4 Roll dough into 1-inch balls. Place onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.

By Alisa

Ingredients

• ✓ sea salt
• all-purpose flour
• baking soda
• salt
• margarine
• brown sugar
• granulated sugar
• egg
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
2. 2 In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
3. 3 Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
4. 4 Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

By Becel

Ingredients

• ✓ sea salt
• pecan
• white sugar
• salt
• white sugar
• maple syrup
• egg
• vanilla extract
• maple extract
• half-and-half

Instructions

1. 1 Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
2. 2 Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
3. 3 Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
4. 4 Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
5. 5 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

By livduran

Ingredients

• ✓ sea salt
• butter
• miniature marshmallow
• bourbon
• salt
• crispy rice cereal

Instructions

1. 1 Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
2. 2 Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
3. 3 Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

By voraciousgirl

Ingredients

• ✓ sea salt
• ✓ sea salt
• chocolate hazelnut spread
• white sugar
• water
• heavy cream
• cocoa powder
• chocolate chip

Instructions

1. 1 Heat chocolate-hazelnut spread in a metal bowl over a saucepan of gently simmering water and stir until warm, smooth, and easily stirred, about 5 minutes. Remove the bowl from heat.
2. 2 Dissolve sugar in 2 tablespoons water in a small saucepan over medium heat. Brush the sides of the saucepan with a moistened pastry brush occasionally as mixture cooks. Increase heat to medium-high, bring syrup to a boil, and cook until syrup is a deep amber color, brushing down the sides and swirling the saucepan occasionally to prevent scorching, about 4 minutes.
3. 3 Pour in cream while stirring. Reduce heat to low and cook, stirring continually, until a smooth caramel develops, 5 to 10 minutes. Gently stir into melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours.
4. 4 Spread cocoa powder into the bottom of a wide, shallow bowl.
5. 5 Scoop caramel mixture with a melon baller into 1 tablespoon portions, then roll in cocoa powder to coat and arrange onto a baking sheet. Cover truffle balls with plastic wrap and chill in the refrigerator, 8 hours to overnight.
6. 6 Line a 13x9x2-inch baking sheet with aluminum foil.
7. 7 Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and reaches 115 degrees F (46 degrees C). Remove the bowl from heat.
8. 8 Working quickly, submerge each chilled truffle ball in melted chocolate. Lift truffles from chocolate with a fork and tap the fork against the side of the bowl to remove excess coating. Transfer truffle to the prepared baking sheet. Repeat with remaining truffle balls.
9. 9 Sprinkle finished truffles lightly with coarse sea salt before chocolate hardens. Let stand until coating sets completely, at least 1 hour.

By MariaTheSoaper

Ingredients

• ✓ sea salt
• butter
• kosher salt
• brown sugar
• all-purpose flour
• coarse sugar

Instructions

1. 1 Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
2. 2 Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
4. 4 Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
5. 5 Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
6. 6 Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

By Diamond Crystal Salt

Ingredients

• ✓ sea salt
• caramel
• almondmilk
• vegan butter
• chocolate cake mix
• all-purpose flour
• almondmilk
• semisweet chocolate chip
• walnut

Instructions

1. 1 Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
2. 2 In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
3. 3 In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
4. 4 Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ sea salt
• heavy cream
• semisweet chocolate
• bittersweet chocolate
• butter
• vanilla extract
• strawberry
• peppermint candy
• cocoa powder
• powdered peanut butter

Instructions

1. 1 Heat cream in a small saucepan over medium until steaming, about 5 minutes.
2. 2 Meanwhile, combine semisweet and bittersweet chocolate with butter in a medium bowl. Pour hot cream over chocolate and let stand for 1 minute. Stir until melted and smooth. Stir in vanilla and salt. Pour into a shallow dish, such as a pie plate, cover, and refrigerate until ganache is scoopable, about 30 minutes.
3. 3 Place strawberries in a mini food processor and pulse until finely chopped but not powdered, about eight 1-second pulses. Place in a small bowl.
4. 4 Place mints in a zip-top bag and whack with a mallet about 5 times until coarsely crushed. Transfer to a separate small bowl. Place cocoa powder and powdered peanut butter in small bowls.
5. 5 Scoop tablespoonfuls of ganache and roll into balls; your hands will warm up the ganache if it got too firm. Place on a parchment-lined plate.
6. 6 Roll 3 truffles in each coating, pressing to adhere. Chill until ready to serve.

By TheOtherJuliaGulia

Ingredients

• ✓ sea salt
• all-purpose flour
• cocoa powder
• baking soda
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• semisweet chocolate
• coconut
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with a silicone baking mats or parchment paper.
2. 2 Whisk flour, cocoa powder, baking soda, and salt together in a bowl.
3. 3 Beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. Add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. Gently stir chocolate chunks, coconut, and pecans into dough. Scoop dough in 1-inch balls onto prepared baking sheets.
4. 4 Bake in the preheated oven until cookies are set, 8 to 10 minutes. Cool completely.

By ThatBakerChick

Ingredients

• ✓ sea salt
• bittersweet chocolate chip
• sweetened condensed milk
• vanilla extract
• white sugar
• milk
• butter
• heavy cream
• butterscotch chip
• marshmallow cream

Instructions

1. 1 Line a 9-inch square baking pan with parchment paper.
2. 2 Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
3. 3 Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
4. 4 Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

By RusticJoyfylFood

Ingredients

• ✓ sea salt
• all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• white sugar
• espresso
• egg
• vanilla extract
• dark chocolate

Instructions

1. 1 Whisk flour, baking soda, and kosher salt together in a medium bowl.
2. 2 Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add espresso, egg, and vanilla extract; beat until combined and smooth, about 1 minute more.
3. 3 Gradually beat in the dry ingredients until just combined, being careful not to overmix the batter. Fold in chocolate chunks. Let chill in the refrigerator for at least 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Using a spoon or 1-ounce ice cream scoop, roll chilled dough into 1-inch balls. Place on the prepared baking sheets at least 2 inches apart. Sprinkle each ball with a pinch of flaky salt.
6. 6 Bake in the preheated oven until just beginning to turn golden brown around the edges, about 10 minutes. Let cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

By Lauren Magenta

Ingredients

• ✓ sea salt
• ✓ sea salt
• butter
• granulated sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• confectioners' sugar
• caramel
• heavy cream
• semisweet chocolate chip
• heavy cream

Instructions

1. 1 Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
2. 2 Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
4. 4 Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
5. 5 Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
6. 6 Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
7. 7 Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
8. 8 To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

By Diamond Crystal Salt

Ingredients

• ✓ sea salt
• pumpkin seed
• white sugar
• corn syrup
• water
• butter
• baking soda

Instructions

1. 1 Line a baking sheet with a silicone baking mat or parchment paper.
2. 2 Stir pumpkin seeds and sea salt together in a bowl.
3. 3 Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat. Add butter and bring to a boil, whisking constantly. Boil until mixture is dark golden, 10 to 15 minutes. Remove saucepan from heat; whisk in baking soda.
4. 4 Pour pumpkin seeds into sugar mixture and stir until well-combined. Transfer pumpkin seed mixture to prepared baking sheet. Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle. Let harden for about 30 seconds; remove top baking mat. Score surface with a knife to form desired shapes. Cool to room temperature and break into pieces.

By John Mitzewich

Ingredients

• ✓ sea salt
• whole wheat flour
• baking soda
• baking powder
• coconut oil
• brown sugar
• sugar
• molasses
• egg
• oat
• dark chocolate chip
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift whole wheat flour, baking soda, baking powder, and salt together in a bowl. Set aside.
3. 3 Combine coconut oil, sugars, and molasses in a medium bowl. Beat with an electric mixer until smooth and creamy. Beat in eggs one at a time. Gradually stir in the sifted flour mixture until well blended. Mix in oats, chocolate chips, and cranberries.
4. 4 Drop teaspoonfuls of dough onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until edges are golden, 8 to 9 minutes. Let stand on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

By Domenichelli Wines

Ingredients

• ✓ sea salt
• all-purpose flour
• cane sugar
• baking powder
• egg
• strawberry
• butter
• milk
• butter
• confectioners' sugar
• strawberry
• strawberry
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Combine flour, sugar, baking powder, and salt in a large bowl.
3. 3 Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely.
5. 5 Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting.
6. 6 Frost the cooled cakes and garnish with fresh strawberries and mint.

By Kelley Williams

Ingredients

• ✓ sea salt
• sugar
• lime
• water
• lime juice
• triple sec
• tequila
• lime wedge

Instructions

1. 1 Pour sugar into a saucepan, add lime zest, and shake to combine. Let sit for at least 1 hour.
2. 2 Add water to the pan and place over medium-high heat. Stir over the heat until the mixture is clear and very hot, but not quite simmering yet. Remove from heat and strain the lime syrup into a container. Let cool all the way to room temperature.
3. 3 Stir in freshly squeezed lime juice, triple sec, and tequila. Refrigerate mixture until ice cold before transferring into your ice cream machine.
4. 4 Churn sorbet according to machine directions, and then transfer into an airtight container. Freeze thoroughly before serving. Overnight is best.
5. 5 Serve in a salt-rimmed glass, with a small wedge of lime if desired. More tequila can be drizzled over the top, depending on your mood.

By John Mitzewich

Ingredients

• ✓ sea salt
• brown sugar
• cornstarch
• salt
• egg yolk
• milk
• butter
• vanilla extract
• shortbread cookie
• caramel sauce
• heavy cream
• sugar

Instructions

1. 1 Mix together brown sugar, cornstarch, and salt in a saucepan.
2. 2 Whisk together egg yolks and milk in a small bowl; gradually whisk into sugar mixture. Cook over medium heat, whisking constantly, until mixture thickens and boils, about 6 minutes. Boil, stirring, for 1 minute. Remove from heat. Stir in butter and 1 teaspoon vanilla extract. Pour into another bowl; chill pudding for 20 minutes.
3. 3 Divide crushed cookies evenly among 6 half-pint Mason jars or parfait glasses. Layer 1/4 cup pudding, 1 tablespoon caramel sauce, and 1/4 cup additional pudding into each jar. Chill for 30 minutes or up to 1 day.
4. 4 Beat together cream, white sugar, and remaining 1/2 teaspoon vanilla extract with an electric mixer in a chilled bowl until soft peaks form. Cover and chill.
5. 5 Just before serving, top each jar generously with whipped cream, drizzle with remaining caramel sauce, and sprinkle with sea salt.

By heeds

Ingredients

• ✓ sea salt
• egg yolk
• white sugar
• heavy cream
• kosher salt
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 (6-ounce) ramekins in a baking dish.
2. 2 Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl the pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
3. 3 Stir in kosher salt, vanilla, and cold milk; mix well.
4. 4 Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel-milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel-milk mixture to the yolks, whisking until thoroughly blended.
5. 5 Divide the custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
6. 6 Bake in the preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
7. 7 Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
8. 8 Serve topped with a pinch of light, flaky sea salt.

By John Mitzewich

Ingredients

• ✓ sea salt
• olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• kosher salt
• water
• rosemary
• cornmeal

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ sea salt
• dark rye flour
• baking powder
• kosher salt
• baking soda
• cinnamon
• nutmeg
• butter
• brown sugar
• white sugar
• egg
• molasses
• vanilla extract
• dark chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk rye flour, baking powder, salt, baking soda, cinnamon, and nutmeg together in a bowl until well combined.
3. 3 Cream butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Add egg, molasses, and vanilla extract; beat until thoroughly combined. Mix in 1/2 of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in chopped chocolate. Dough will be somewhat thick.
4. 4 Scoop out 1 1/2 tablespoon-sized pieces of dough and roll into balls. Place 2 inches apart on the prepared baking sheets.
5. 5 Bake in the preheated oven until edges of cookies are golden brown, 10 to 12 minutes. Sprinkle cookies with flaky sea salt as soon as they come out of the oven. Allow cookies to cool on the baking sheet for 7 to 10 minutes before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ sea salt
• apple
• apple cider vinegar
• sugar
• brown sugar
• egg
• vanilla extract
• butter
• all-purpose flour
• cocoa powder
• baking powder
• cinnamon
• nutmeg
• all-purpose flour
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
2. 2 Place apples in a bowl and sprinkle with vinegar. Set aside.
3. 3 Whisk white sugar, brown sugar, eggs, and vanilla extract together in a large bowl until well combined and pale brown. Add melted butter and whisk until smooth. Add flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Whisk until brownie batter is well combined.
4. 4 Sprinkle 2 tablespoons flour over apples in the bowl and toss to coat. Fold floured apples and chocolate chips into the brownie batter; batter will be thick. Spread batter evenly into the prepared pan.
5. 5 Bake in the preheated oven until top is no longer shiny and a toothpick inserted in the center comes out clean, about 30 minutes, but check after 25 minutes and do not overbake.

By Karen Chow