Sarah Sweets

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Sarah Sweets Just a girl who loves Jesus & baking 💜🧁

10/14/2026

Ooey Gooey Butter Cake COOKIES!! 🤤🤍🍪

Taking the classic gooey butter cake and turning it into GIANT cookies with chewy, buttery edges and soft, gooey centers! 😍

Ingredients

🍪 Butter Cake Cookie Dough

* 2 boxes (13.25 oz each) yellow cake mix
* 1 cup (226g) unsalted butter, melted
* 2 large eggs

🤍 Ooey Gooey Filling

* 8 oz (226g) cream cheese, room temperature
* 3½ cups (420g) powdered sugar
* 2 large eggs, room temperature
* 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F.
2. Mix cake mix, melted butter, and eggs until a thick dough forms.
3. Beat cream cheese, powdered sugar, and vanilla until smooth. Add eggs one at a time, mixing until smooth after each addition.
4. Divide the dough into 9 portions. Flatten each portion and create a wide well with raised edges. You can make smaller cookies if you prefer.
5. Spoon the filling into each well.
6. Place 4 cookies at a time on a parchment-lined baking sheet and bake for approximately 18–20 minutes, until the edges are golden and the filling is set.
7. Dust with powdered sugar while the cookies are still warm so it sticks better.

Note: Make sure your cream cheese and eggs are at ROOM TEMPERATURE for a smooth, lump-free filling!

Jesus loves you! 🤍

10/11/2026

I think I just made the apple pie your family is going to request every holiday 🥧🍏🤎

With the holidays coming up, I wanted to make an apple pie with a thick, saucy filling and a golden crust that nobody’s leaving on their plate!

I’m talking buttery, flaky, melt-in-your-mouth crust wrapped around warm, cinnamon-spiced apples in a rich, gooey filling. And with vanilla ice cream and a drizzle of caramel? Oh my goodness. 😭🤎

🍏 Homemade Apple Pie

Cake Mix Crust

* 1 box (15.25 oz) yellow cake mix
* 1 cup (120g) all-purpose flour
* 1 cup (226g) cold unsalted butter, cubed
* 1 tsp salt
* Ice water, as needed

Apple Filling

* 8 cups diced Granny Smith apples (about 7–9 apples)
* ½ cup (113g) unsalted butter
* 1 cup (220g) packed light brown sugar
* ½ cup (100g) granulated sugar
* 2 tsp cinnamon
* ¼ tsp nutmeg
* ¼ tsp salt
* A squeeze of fresh lemon juice
* 1 tsp vanilla
* ⅓ cup (43g) cornstarch
* ⅓ cup cold water

Egg Wash

* 1 egg
* 1 tbsp water

Instructions

1. Pulse cake mix, flour, and salt. Add cold butter and pulse until crumbly. Add ice water, 1 tbsp at a time, until dough holds together.
2. Divide into 2 discs, wrap, and chill 30–45 minutes.
3. Cook diced apples in melted butter, covered, until beginning to soften. Add sugars, spices, salt, lemon juice, and vanilla.
4. Mix cornstarch with cold water. Stir into apples and cook until thick and glossy. Cool completely.
5. Roll dough into a 9-inch pie dish and add filling. Cut remaining dough into strips. Lay 5 strips across the pie, fold back strips 1, 3, and 5, then lay a strip across. Unfold, fold back strips 2 and 4, and add another strip. Repeat, alternating strips to form a lattice. Seal edges.
6. Brush with egg wash. Bake at 350°F for 75–90 minutes until golden and bubbling. Cool before slicing.

Crust tip! 🤎 This delicate crust expands while baking, so avoid excess dough around the edges. If possible, place a large oven-safe metal pan with water on the bottom rack to catch falling pieces and prevent them from burning. Monitor the water level carefully.

Serve warm with vanilla ice cream and caramel!

Jesus loves you! 🤎🤍

10/09/2026

This Brown Butter Pumpkin Cream Cheese Bread is EVERYTHING fall baking should be! 🍂🤎

Super moist, soft pumpkin bread packed with warm fall spices, nutty brown butter, a creamy cheesecake swirl, and a sweet cinnamon brown sugar topping! 😍 Y’all tagged me in this recipe, and I knew I had to try it!

Recipe by Sarah marie, with a few little tweaks!🧡

🍂 Pumpkin Bread

* 6 tbsp (85g) unsalted butter, browned
* ¼ cup (60ml) vegetable oil
* ¾ cup (165g) packed light brown sugar
* ½ cup (100g) granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup (245g) pumpkin purée
* 1¾ cups (220g) all-purpose flour
* 1 tsp baking soda
* ¾ tsp salt
* 1 tsp cinnamon
* ½ tsp nutmeg
* ¼ tsp ground cloves
* 1 tsp pumpkin pie spice

🤍 Cream Cheese Filling

* 8 oz (226g) cream cheese, room temperature
* ¼ cup (50g) granulated sugar
* 1 large egg
* 1 tsp vanilla extract

🤎 Cinnamon Brown Sugar Topping

* ¼ cup (55g) packed light brown sugar
* 1 tsp ground cinnamon

Instructions

1. Preheat oven to 325°F. Grease a nonstick loaf pan or line with parchment if needed.
2. Brown butter, cool slightly, then whisk in oil, sugars, eggs, vanilla, and pumpkin.
3. Combine dry ingredients separately, then fold into wet until just combined.
4. Beat cream cheese and sugar until smooth, then mix in egg and vanilla.
5. Layer ⅓ pumpkin batter, ½ cream cheese, and swirl. Repeat, then finish with remaining pumpkin batter.
6. Mix topping ingredients and sprinkle over the loaf.
7. Bake 75–90 minutes (mine took 80!) until the pumpkin batter is baked through.
8. Cool in pan for 1 hour, then remove and let cool completely before slicing.

Jesus loves you, pumpkin! 🧡🤍

10/07/2026

Lowkey s’mores obsessed at this point…but here we go. Pizza 😭🍪🍫

Gooey chocolate chip cookie, toasted marshmallows, Hershey’s, and graham crackers all in one giant dessert.

Cookie dough
1 cup dark brown sugar
2/3 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted
2 eggs, room temperature
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
Chocolate chips

For the s’mores
Hershey’s milk chocolate
Regular marshmallows
Graham crackers, crushed
Melted milk chocolate

Directions
Mix the brown sugar, granulated sugar, and melted butter. Add the eggs and vanilla, then mix in the flour, baking soda, and salt. Fold in chocolate chips.

For the base, I used the bottom of a 10-inch springform pan lined with parchment. Press in a layer of cookie dough, add broken Hershey’s pieces through the center, then cover with more cookie dough and seal.

Air fry at 325°F until the edges are golden and the center is almost set. Add the marshmallows on top and air fry again for 1–3 minutes, watching closely, until puffed and golden.

Finish with melted chocolate, crushed graham crackers, and extra Hershey’s pieces. Slice it up like a pizza and enjoy 🤎

Jesus loves you 🤍

🍂🤎 MY FALL MERCH HAS OFFICIALLY DROPPED!! 🤎🍂Oh my goodness y’all!! I’m SO excited to finally share these designs with yo...
10/07/2026

🍂🤎 MY FALL MERCH HAS OFFICIALLY DROPPED!! 🤎🍂

Oh my goodness y’all!! I’m SO excited to finally share these designs with you!! 🥹🍁 From cozy fall favorites to little reminders of Jesus, I had so much fun putting this collection together!

Comment “FALL” below and I’ll DM you the link! 🧡

You can also shop through the link in my bio labeled “Sarah Sweets Merch”!

I love y’all so much, and thank you from the bottom of my heart for all the love and support you continue to show me! It truly means more than you know!! 🥹🤍

Jesus loves you, and so do I! 🤎

10/05/2026

Caramel Apple Pancakes are officially on the fall menu 🍎🥞🍂
Fluffy apple pancakes piled high with warm apple pie filling and homemade caramel 🤎

Apple Pancakes
2 cups (250g) all-purpose flour
½ cup (110g) packed light brown sugar
1 tbsp baking powder
½ tsp baking soda
1½ tsp cinnamon
¼ tsp nutmeg
½ tsp kosher salt
2 large eggs
1¾ cups (420ml) buttermilk
¼ cup (57g) unsalted butter, melted
2 tsp vanilla
1 cup finely grated Granny Smith apple, juice and all
Butter, for cooking

Apple Pie Filling
4 Granny Smith apples, peeled & diced
4 tbsp (57g) unsalted butter
⅔ cup (145g) packed light brown sugar
1½ tsp cinnamon
Pinch kosher salt
2 tbsp cornstarch
2 tbsp cold water
1 tsp vanilla

Homemade Caramel
1 cup (200g) granulated sugar
¼ cup (60ml) water
1 tbsp light corn syrup
6 tbsp (85g) unsalted butter
½ cup (120ml) warm heavy cream
1 tsp vanilla
¼ tsp kosher salt

Directions
Whisk the pancake dry ingredients together. In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla and grated apple together. Add the wet ingredients to the dry and mix just until combined. Cook about ½ cup batter per pancake over medium-low heat until golden.

For the filling, cook the apples, butter, brown sugar, cinnamon and salt until fork-tender. Mix the cornstarch and cold water, stir it in and cook until thickened. Remove from heat and stir in vanilla.

For the caramel, heat the sugar, water and corn syrup over medium heat. Once boiling, don’t stir—gently swirl as needed until amber. Remove from heat and carefully whisk in the butter, followed by the warm heavy cream. Finish with vanilla and kosher salt.

I used my Laudlife warming tray to keep my pancakes, apple filling, and caramel warm while I finished everything! Each section has its own temperature control, which was PERFECT for this recipe. 🤎 I use this thing all the time for my big family! Link is in my bio!

https://amzn.to/4ysLEMA

Jesus loves you 🤎🤍

10/04/2026

Caramel apples but make them strawberry crunch 🍓🍏🎀

That tart Granny Smith apple with gooey caramel, creamy white chocolate & buttery strawberry crunch?? 😭 These might be my favorite ones yet.

Ingredients

* 4 Granny Smith apples
* 11 oz Kraft Caramel Bits
* 1/4 cup (60ml) heavy cream

Strawberry Crunch

* 18 Golden Oreos
* 1 oz freeze-dried strawberries
* 3 tbsp (42g) unsalted butter, melted

White Chocolate Coating

* White chocolate, as needed
* Shortening, as needed

Instructions

1. Wash and completely dry the apples, remove the stems, and insert sticks.
2. Melt the caramel bits with heavy cream until smooth. Dip the apples, let the excess caramel drip off, then place on parchment paper.
3. Chill for at least 30 minutes until the caramel is completely set.
4. Crush the Golden Oreos and freeze-dried strawberries, then mix with melted butter.
5. Melt the white chocolate with a little shortening until smooth. Dip each chilled apple, then immediately coat in strawberry crunch.
6. Let set, drizzle with more white chocolate & finish with a pink bow 🎀

Jesus loves you 💗

10/02/2026

S’MORES upside-down cheesecake… WOW 😍🔥

And yes… this whole thing is NO-BAKE 🤎🤍

Buttery graham crust, rich chocolate cheesecake, marshmallow creme, and homemade milk chocolate fudge packed in the center

Crust
• 3 sleeves graham crackers (about 27 full sheets)
• 13 tbsp unsalted butter, melted

Hot Fudge
• ¾ cup heavy cream
• ½ cup light brown sugar
• ¼ cup cocoa powder
• ½ cup milk chocolate chips
• 2 tbsp butter
• 1 tsp vanilla
• Pinch of salt

Chocolate Cheesecake
• 24 oz cream cheese, room temperature
• 8 oz mascarpone, room temperature
• 1½ cups powdered sugar
• 1½ tsp vanilla
• ⅓ cup cocoa powder
• ¾ cup milk chocolate chips, melted and cooled
• 1 cup heavy cream, room temperature
• ½ cup powdered sugar

Center
• 2 cups marshmallow creme
• All of the cooled fudge

Directions

1. Make the fudge first. Heat cream, brown sugar, and cocoa over medium-low until smooth. Let gently bubble 1 minute, remove from heat, then stir in chocolate chips, butter, vanilla, and salt. Press plastic wrap directly onto the surface and chill until thickened.
2. Grease and parchment-line a 9-inch springform pan. Crush grahams, mix with butter, and press firmly across the bottom and up the sides. Freeze.
3. Beat cream cheese until fluffy. Mix in mascarpone just until combined, then powdered sugar, vanilla, cocoa, and melted chocolate.
4. Whip the heavy cream with ½ cup powdered sugar to stiff peaks, then fold into the cheesecake.
5. Add about ⅔ of the cheesecake to the crust and make a deep well. Freeze about 15 minutes if needed to help it hold.
6. Fill with marshmallow creme, then all the cooled fudge. Cover with the remaining cheesecake and smooth.
7. Cover the entire cheesecake tightly with plastic wrap and refrigerate overnight.
8. Flip, remove the pan and parchment, and dig in!

Make sure all cold ingredients are room temperature before mixing.

Jesus loves you s’more than you know 🤎🤍

09/30/2026

These Birthday Cake Crème Brûlée Stuffed French Toast are PERFECT for a birthday breakfast 😭🌈

Soft Hawaiian rolls dipped in frosted sugar cookie custard, cooked until golden, coated in a crackly brûlée shell, and stuffed with thick birthday cake sprinkle pudding 🤤

Recipe:

1 (3.4 oz) box birthday cake instant pudding mix
1 cup heavy cream
1/2 cup whole milk
2 tbsp rainbow sprinkles

12 Hawaiian rolls
3 eggs
1/2 cup Frosted Sugar Cookie coffee creamer
Butter

1 cup granulated sugar
1/2 cup water
1 tbsp white vinegar
Rainbow nonpareils

1. Whisk the pudding mix, heavy cream, and milk until thick. Fold in the rainbow sprinkles and refrigerate.
2. Whisk the eggs and Frosted Sugar Cookie creamer together. Dip the Hawaiian rolls into the mixture, coating all sides.
3. Melt butter in a nonstick pan over medium-low heat and cook the rolls until golden on every side.
4. Add the sugar, water, and vinegar to a saucepan. Once boiling, don’t stir. Cook to about 305°F until lightly golden.
5. Carefully dip each French toast into the hot caramel, then dip the edges into rainbow nonpareils. Let the shells harden completely.
6. Make a hole in each roll and pipe in the birthday cake sprinkle pudding.

Made using my Redchef nonstick pan! Redchef’s Amazon storewide sale is happening on October 6–7! 🛍️✨

https://bit.ly/45GPDIL⁠

Taste and see that the Lord is good 💙

09/28/2026

These Caramel Apple Cheesecake Tacos might be my new favorite fall dessert 😭🍏

Crispy cinnamon sugar taco shells stuffed with thick, fluffy cheesecake filling, topped with homemade caramel apples and finished with even more caramel.

Also excuse the mic issues in this one 😭 I was testing something new and clearly we’re still figuring each other out lol.

Caramel Apple Cheesecake Tacos 🍎🌮

Cinnamon Sugar Shells
3 small flour street taco tortillas
½ cup (100g) granulated sugar
1 tsp cinnamon
Vegetable oil, for frying

Cheesecake Filling
8 oz (226g) cream cheese, room temperature
½ cup (60g) powdered sugar
1 tsp vanilla extract
½ cup (120ml) cold heavy whipping cream

Caramel Apple Topping
2 Granny Smith apples, peeled & small diced
2 tbsp (28g) butter
¼ cup (55g) packed light brown sugar
½ tsp cinnamon
⅛ tsp nutmeg
1 tbsp cornstarch
1 tbsp cold water
¼ cup Mrs. Richardson’s caramel topping
Extra caramel, for drizzling

Instructions

Heat 2–3 inches of oil to 350°F. Mix the sugar and cinnamon. Hold each tortilla in a wide taco shape with two pairs of tongs, lowering the bottom into the oil first. Fry until it holds its shape and is golden and crisp, about 1–2 minutes. Immediately coat in cinnamon sugar and cool upright.

For the cheesecake filling, make sure the cream cheese is room temperature. Beat cream cheese, powdered sugar and vanilla together until smooth. Whip the cold heavy cream to stiff peaks separately, then gently fold it into the cream cheese mixture. Refrigerate until needed.

Cook the apples in butter until almost tender, then add brown sugar, cinnamon and nutmeg. Mix cornstarch with cold water and stir it into the apples until thick and glossy. Remove from heat, stir in ¼ cup caramel and cool completely.

Generously pipe cheesecake into each cooled shell, top with cooled caramel apples and finish with extra caramel drizzle.

Jesus loves you! 💚

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McKinney, TX

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