Sweet Tooth: 100 Desserts to Save Room For

by Sarah Fennel

The must-have, must-bake cookbook for those who always save room for dessert! 100 stunning, delicious, and easy recipes that will satisfy all sweet tooths in the debut cookbook from the wildly popular baker and social media star behind Broma Bakery.Sarah Fennel began her blog Broma Bakery as a hobby that combined her love for baked goods with photography, and it quickly grew as millions of readers fell in love with her reliable recipes for nostalgic dishes with a modern twist, like Red Wine Brownies, Strawberry Shortcake Cake, and Sugar Cookie Bars. Her easy-to-follow recipes and videos keep bakers coming back for seconds, thirds, and fourths…In her first cookbook, packed with brand new recipes, as well as some classic fan favorites (like the famous Browned Butter Chocolate Chip Cookies!), you’ll find recipes for exactly what you’re craving, whether it’s a quick, weeknight bake in After-Dinner Treats (Weeknight Chocolate Cake, anyone?) or a show-stopper in Almost Too Pretty to Eat (Baklava Cheesecake). Explore playful and irresistible flavor combinations in Elevated Nostalgia (Giant Brown Sugar-Cinnamon Pop-Tart), Inventive Sweets (Tiramisu Icebox Cake), Brunch Bakes (Raspberry Croissant Bread Pudding), and Holiday Baking (Hot Chocolate Cookies). Readers will also find a whole chapter of single-serve desserts like Single-Serve Snickerdoodle Cookie and Small-Batch Blueberry Muffins. Whether you’re a new or experienced cook, the tips and insights throughout the book will make your cakes fluffier and crusts flakier, while ensuring you never overbake anything again. Plus, find an essential baker’s pantry, storage guides, and game-changing baking tools that’ll stock your kitchen once and for all. Useful, entertaining, and with “I can’t believe it was so simple!” instructions along with more than 150 gorgeous photos, Sweet Tooth is for bakers of all levels. The only requirement? A deep, unwavering love for dessert.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

288 pages, Hardcover

Published October 8, 2024

Reviews

[Miss✧Pickypants ᓚᘏᗢ · Rating 3 out of 5]

A pretty dessert cookbook that is more suited for less experienced cooks and fans of the author, who has a large online presence. Recipes are well-written and the accompanying well-styled photos are quite lovely. The book contains both new recipes and ones from her blog, with most primarily variations on familiar desserts. Serious bakers won't find much new inspiration and may not appreciate the recipes are all in volume measurements (e.g., cups, tablespoons, teaspoons).

One thing that bothered me was while reading it became clear Sofi Llanso had a big hand in developing the recipes, so I went back to see if she was credited at all on the cover. She is not but if you turn to the inside title page, underneath the big font of the author's name in a much smaller, thinner font, there is where you find that all recipes were co-written by Sofi. I get that the author did the work to get where she is, but if someone co-wrote all the recipes in the book, why not be more transparent about it?

[Ellen · Rating 1 out of 5]

I’m so tired of untrained homebakers making it big and REFUSING to add metric measurements to their recipes. I’m not using cups and spoons like a medieval peasant. It’s 2024, buy a scale.

[Lauren Jenkinson · Rating 4 out of 5]

I’ve followed Sarah on Instagram (Broma Bakery) for at least 4 years now and I was excited for her to release this cookbook. I can confidently say that her blog has been a source of both inspiration and recipes which have turned out brilliantly.
My only criticism for this cookbook, and one that has withheld me from actually baking anything since it arrived about a month ago, is that as a social media success story with an international audience, despite the fact that she is most definitely US based (to preface; I fully believe she can use what ever methods for measurement on both her blog and social media), I do believe the publishing company are at fault for not publishing this recipe book with international conversions (grams/ounce).
Sarah is such a popular creator that this has come up in conversation with many people I speak to. A lot of us choose to use grams for accuracy, and I will never yuck someone else’s yum and demand that the US transition away from cups, sticks and tablespoons as means to measure but for the best chance at success Sarah’s recipes should really have been more accessible to a world wide audience. I can (and definitely will) convert the recipes into grams myself and leave notes in the margins. But if I wasn’t such a fan of her blog I wouldn’t have made the purchase for a recipe book that’s basically in a foreign language 😅

[Jasmine · Rating 5 out of 5]

I wanted to review this book after I tried a few recipes first. I made the Peanut butter and Jam Swirled Blondies, the Jam Jam Bars, Cookie Dough for One, and Lemon Poppyseed Rolls.

These recipes are easy to make with ingredients that aren't hard to find and the flavours are always delicious. And every recipe has pictures! That's 2 things I cannot abide by in a cookbook; missing pictures, and recipes that have me running around looking for an eye of newt and tongue of frog that I'll never use ever again.

I will say that the recipes are on the underbaked side (or at least that's the way it works out for my oven), so I try to add 5-10 minutes onto the stated times.

I like that this book doesn't require equipment only a professional baker would have. Aside from the kitchen torch. I'm not buying a kitchen torch, girl, I'm sorry. I don't care if it's $5, how many times a year am I going to make use of a kitchen torch?!

I'm actively holding myself back from making more recipes from this book because everything is so easy and tastes so good.

[Jennifer McLean · Rating 5 out of 5]

borrowed this from the library and every time I flipped the page I was like OMG I would make this - adding it to my list to buy immediately!! Perfect for a home baker who likes uncomplicated, no-fuss recipes with the occasional impressive twist

[Annie Reed · Rating 4 out of 5]

Tagged nearly every page BUT did not cry like w Justine_Snacks. So docked a star for the lack of pathos in this cookbook

[Holly Robinson · Rating 5 out of 5]

I don’t even have to bake through this whole book to tell you that it’s an easy five stars! Although I think I have made enough of Sarah‘s recipes to confidently give it that score. Her recipe recipes are well thought out, accessible, and so damn delicious. As a designer, I also really appreciate the cookbook design 🤭 so good!

[Haley Cuffe · Rating 5 out of 5]

I love Broma Bakery so much! I can’t wait to dive into the recipes listed in this cookbook. I loved the first 10 pages where she talked about the cookware she uses and tips for not overbaking and storing baked goods. This is the holy grail.

[Kristen Barenthaler · Rating 4 out of 5]

I would gladly make every recipe in this book. Would that be completely unhealthy? Probably. But totally worth it.

[Jordana Simon · Rating 5 out of 5]

I love this book, the stories and the recipes. The photos are amazing as well

[Sandy Saikumar · Rating 5 out of 5]

i’ve read this multiple times cover to cover as if it were a novel, every recipe looks so delicious. obsessed with broma bakery!

[Teresa · Rating 4 out of 5]

of course “finished” is a loose term to denote I’ve read all the intro, tips, and tricks Sarah provides. skimmed through the recipes and have baked a few already, too. my main takeaways? get Dutch-pressed cocoa powder, underbake my cookies, i can make homemade ice cream with clean ingredients (!!!) (although Van Leeuwen has been reigning), applicable freezer strategies, and that I can use a butterknife to test for doneness and won’t need to purchase a cake tester. i am left still wondering why I need both an 8x8 and 9x9 pan, and with a major desire to eat something sweet

[Jessy Ricks · Rating 5 out of 5]

I am an American, I am a home baker, and I prefer to cook in grams.
That being said would I have loved if the recipes were listed in grams? YES. But as I tell people who complain that recipes listed in grams to Google what the cup conversion is, I do the same here.
She also offers in the front of the book a conversion chart. My book is fully notes on my conversions and even things I would change in the recipe.

That’s the fun in cooking you can make it your own even if you’re following someone else’s recipe.

I’ve made the unbirthday cake cookies, the Funfetti crumb cake, dulce de leche cheesecake brownies, crème brûlée for one, the sticky buns, and the oatmeal cream pies so far. Everything has been amazing! My dad was obsessed with the oatmeal cream pies, it is probably one of his favorite sweet treats so being able to make it for him from scratch was a treat in itself.

I’m a sucker for crème brûlée and always seek to find a hotel or restaurant that sells it when I’m on vacation. So being able to make it at home was a dream come true.

All the recipes no matter how complex the pictures look are truly easy to follow along. I think this is a book I could make every recipe and enjoy myself. It’s also a great book if you’re a beginner. If you’re an advanced baker or home baker MAYBE this would be underwhelming for you, but I still don’t think it would hurt to have in your collection. It’s so easy to adjust anything to your liking.

I’m always cautious using Instagram recipes, but so far I’ve enjoyed what comes from the bromabakery team. Sarah Fennel and Sofi LLanso did a wonderful job creating these recipes.

[Erin · Rating 3 out of 5]

Double chocolate banana bread
Chewy peanut butter-chocolate chip cookies
Weeknight chocolate snacking cake
Oatmeal chocolate chip cookies
Unbirthday cake cookies
Nutella-swirled chocolate chip blondies
Crackle-top brownies
Strawberries and cream crispy treats
The best chocolate chip cookies in the world
Mathilda's chocolate cake
Grocery store frosted sugar cookies
Yellow sheet cake with chocolate frosting
Cosmic cookies
Chocolate sandwich cookies
Sugar cookie bars
Giant peanut butter cup
Oatmeal cream cookies
Lunch lady brownies
Strawberry cheesecake muffins
Funfetti crumb cake
Old-fashioned chocolate cake donuts
Zebra bundt cake
Orange pull-apart bread
Apple rose tart
Cinnamon roll bread
Triple chocolate cheesecake
Caramel pumpkin layer cake
Oatmeal fudge bars
Spiced pumpkin snickerdoodles
single-serve double chocolate chip cookies
Single lady apple crisp
Chocolate cupcakes for two
A handful of chocolate-covered-pretzel muddy buddies
Cinnamon swirl-banana bread mug cake
Edible chocolate chip cookie dough

[Leane · Rating 3 out of 5]

Stunning photography combines with clear and precise instructions in each recipe to produce a wonderful addition to any cook/baker’s library as Fennel includes a variety of approaches to baking for the sweet tooth. The usual Intro includes recommended equipment, supplies, advice on better baking techniques, storage suggestions, and some well-intentioned and accessible cheerleading. The recipes are divided into Weekend Treats, Elevated Nostalgia, Inventive Sweets, Brunch Bakes. Almost Too Pretty to Eat, Holiday Baking, and Dessert for One and ends with an Index. I liked her inclusion of a Baking Conversion Chart for gram to cups, etc. in her Measure Like a Scientist section. I will try many of these with great joy like Coffee Cake Cookies and Maple-Glazed Apple Blondies. Yum. Readalikes may be Christina Tosi, Paul Hollywood, and Edd Kimber.

[Lisa · Rating 4 out of 5]

A delightful compilation from one of my favorite food bloggers/pinterest recipe gurus. There are dozens of recipes I’ve already made (and loved) and another couple of dozen that I’m dying to try.

I’m bummed that I just *today* tossed out five egg yolks (needed the whites for cupcakes) bc I had nothing planned to bake with them and then belatedly came across the recipe for Salted Caramel Pots-de-Crème! Definitely going on my possible Thanksgiving weekend treats list. #nomnomnom

So happy to have all this deliciousness in book format and in my collection (and, of course, in my sticky hands).

Happy to support Broma Bakery and looking forward to baking my way through all the pages!

Four yummy stars.

[Laura · Rating 5 out of 5]

I thought this book was great. There is a photo for every recipe; most recipes fit on one page and include ingredients you probably have at home; and the instructions are crystal clear. The things I tried are the red-wine brownies (I already had a recipe, but this one is better); the it's not your birthday cookies and the birthday cake cookie bars (sweet, but bit hits). I am also excited for the white chocolate brownies and the salted caramel pots de creme. The best section for me was weekday bakes, and I liked that she also included a section for deserts for one. Fennel really gets her readers, and that comes through in the book.

A lot of these I already have, like an amazing chocolate chip cookie recipe. But if you love to bake, you've got to check this out.

[Maureen Foster · Rating 5 out of 5]

Sweet sweet

Sara of Broma Bakery has the best of the best in this Sweet Tooth cookbook. She covers brunch delights like blackberry and vanilla bean scones, which are easy to make.and flakey, to something as simple as waffles and sticky buns that are out of this world. The no churn strawberry cheesecake ice cream is so simple but tastes like your favorite ice cream parlor. The strawberry cheesecake muffins are the best I have ever tasted. I keep them in my freezer for a snack or with dinner. They make the meal. The recipes for one are just as delicious as any recipe in the book and great for a special treat for yourself. Must buy. You will love these sweet treats and they are easy enough for any baker

[Claire · Rating 4 out of 5]

**cup measurements only** which you’ll know if you’re familiar with Broma Bakery’s blog. I always get her shorts on YouTube and there are some creative ideas in here, certainly.

Takes on familiar favorites, fancier fare, nostalgic treats, and recipes for one (single lady’s apple crisp, genius! Also a peanut butter fluff rice Krispy treat).

This would be good for a beginner (American) baker—she has an encouraging tone and lots of helpful tips at the beginning. Most of them I already knew because I read a lot of cookbooks, but it was still fun to get her entire ethos.

[Miss Clark · Rating 5 out of 5]

One of my few 5 stars of the year and the first cookbook added to the home collection in quite a while.

I could easily list all 38 of my favorites out of these 100 delectable recipes, but perhaps it is best to find your own.

Still, maybe keep an eye out for such stand-out stars as Banoffee Cake, White Chocolate Brownies, Strawberry Shortcake Cake, Almond Croissants (found under her Pistachio Croissants), The Best Chocolate Chip Cookies in the World or the Pistachio Layer Cake with White Chocolate Frosting!!

[Vivien]

Reading the ebook and my god… I have the text size at the lowest setting and the text is still too large. Who is formatting this? Why is it so big. After reading the great formatting of Cookies: The Best Recipes for the Perfect Anytime Treat (they got pictures and hyperlinks), this is a bananas. I didn’t even get to the recipes yet. I’m only on the intro.

[Beth Kakuma-Depew · Rating 3 out of 5]

These one hundred recipes put a modern twist to nostalgic classic desserts and began life as a website, Broma Bakery. The book is groups into chapters called Elevated Nostalgia, Brunch Bakes and Almost Too Pretty to Eat. But my focus is on the Holiday Baking, page 221. I tested the Spiced Pumpkin Snickerdoodle Cookies. The ingredients mostly all use butter and standard wheat flour, but the photos are so mouth-watering, I couldn't resist.

[Kkh · Rating 4 out of 5]

Some Nice Recipes

I don’t bake that much anymore but I do love cookbooks on Kindle. There are a couple here that I am going to try, especially the Cinnamon Banana Mug cake. I also like the author’s comments. My one complaint is not about the book but about the sample. Why won’t they show you the Table of Contents instead of pages and pages of pans and ingredients l. I almost didn’t buy it but I am glad I did.

[Brando Rispo · Rating 5 out of 5]

I was looking for a cookbook to make desserts at home for my family and purchased it not knowing about the author or her social media presence. But wow, the recipes are all delicious and my kids love the cookie dough! And the quality of the printing is also great. Needless to say, I am now a big fan of Broma bakery and I highly reccomend her cookbook. So much so that I also gifted a copy to my mother for Christmas and she loved it too!

[Jo · Rating 4 out of 5]

A good mix of classic baking recipes and some more inventive/creative ones. Every recipe has a gorgeous photo to accompany it -- some have two. Knocking off one star because ingredients are given only by volume (except for the macarons recipe, in which measuring ingredients by weight is crucial). Overall, a good beginner's baking book, but if you use a scale, look elsewhere.

[Betsy Vu · Rating 5 out of 5]

I’ve been Sarah Fennel’s biggest fan ever since 2020 when I discovered her on tiktok and I’ve been making her CCC’s (iykyk…) for years!! So I wasn’t surprised when I got her cookbook for my birthday from my mom lol. This is the first cookbook I’ve ever read cover to cover and everything in is pure gold!! Brb will be making every recipe from this book in the coming year ;)

[Kerri · Rating 5 out of 5]

Lots of yummy recipes

This is a great little cookbook full of delicious recipes. Many I’ve never heard of before and I’ve been baking my entire adult life. I especially like the small batch recipes at the back of the book. Who would have thought to make a batch of only two cookies. Love this book!

[Erin Moss · Rating 5 out of 5]

One of my favourite baking cookbooks. I find myself referencing it often (especially the conversion chart), and everything I’ve made has turned out delicious. The recipes strike a great balance between classics and fun twists, and they’re easy to follow using simple ingredients most people already have in their pantry.

[Jen · Rating 3 out of 5]

There are so many good things in here but grams should be listed alongside the cups measurement, especially in a book published so recently. Also, vacuum sealing the cookie dough in separate portions feels like overkill. Otherwise, there are great pictures for every recipe and I have a whole list of things to try.

[MiddleburyPublicLibrary · Rating 5 out of 5]

If you're looking to get into baking, this is definitely one you should pick up! It includes so much general baking information and is loaded with easy to follow tips and directions. I love that there's a mixture of simple and not-so-simple recipes and everything that I did make was absolutely delicious. Additionally, there's pictures for EVERY RECIPE!