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Sarah Sweets

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Just a girl who loves Jesus & baking 💜🧁

10/30/2026

Caramel Apple Banana Pudding! 🍎🍌😍

Imagine classic banana pudding, but with tender caramel apples, buttery Chessmen cookies, and ribbons of caramel throughout every creamy layer! This combination is seriously something special! 🤎

🍎 Caramel Apple Filling
• 4 medium Granny Smith apples, peeled & diced
• 4 tbsp unsalted butter
• ⅔ cup packed light brown sugar
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla
• 1 tbsp cornstarch + 1 tbsp cold water
• ¼ cup Mrs. Richardson’s Butterscotch Caramel

🍌 Banana Pudding
• 2 boxes (3.4 oz each) instant vanilla pudding
• 3 cups cold whole milk
• 8 oz Cool Whip, thawed
• ½ cup Mrs. Richardson’s Butterscotch Caramel

🍪 Layers & Topping
• 2–4 ripe bananas, sliced (depending on preference)
• 1 box Nilla Wafers
• 1–2 packages Chessmen cookies
• 8 oz Cool Whip, thawed (for topping)
• Extra caramel for swirling
• Reserved apple filling & crushed cookies

Instructions

1. Apples: Melt butter in a skillet and cook diced apples until softened. Add brown sugar, cinnamon, and nutmeg. Cook until tender and juicy. Reduce heat to LOW, stir in cornstarch mixed with cold water, and cook until thickened. Remove from heat, stir in vanilla and ¼ cup caramel. Cool completely.
2. Pudding: Whisk both pudding mixes with 3 cups cold milk until thick. Fold in 8 oz Cool Whip. Gently swirl in ½ cup caramel, leaving visible ribbons throughout.
3. Assemble: In a 9×13 dish, layer in this order:

• Thin layer of pudding
• Nilla Wafers + bananas
• Pudding
• Caramel apples + Chessmen
• Pudding
• Bananas + Nilla Wafers
• Pudding
• Caramel apples + Chessmen
• Pudding

4. Topping: Spread 8 oz Cool Whip over the pudding. Swirl caramel across the top, add dollops of reserved apple filling, and sprinkle with crushed Chessmen and Nilla Wafers.
5. Chill: Refrigerate for at least 6 hours, preferably overnight, until the cookies soften and the layers set.

Jesus loves you! 💛🤍

10/28/2026

Apple pie pull apart bread but cinnamon rolls 😍

I’m talking buttery cinnamon rolls stuffed with homemade apple pie filling and topped with the most delicious cream cheese icing! Every layer is so soft, sweet, and gooey! 🤍

🍎 Apple Pie Filling
• 3 medium Granny Smith apples, peeled & diced
• 2 tbsp unsalted butter
• ½ cup packed light brown sugar
• 1½ tsp cinnamon
• Squeeze of lemon juice
• 1 tsp vanilla
• 1 tbsp cornstarch + 1 tbsp cold water

🤎 Cinnamon Sugar
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 tbsp cinnamon
• ½ cup unsalted butter, melted

🍞 Bread
• 2 cans Pillsbury Grands Cinnabon Cinnamon Rolls (5 per can)

🤍 Cream Cheese Icing
• 8 oz cream cheese
• 4 tbsp unsalted butter
• 2 cups powdered sugar
• 2 tsp vanilla
• 4–6 tbsp milk
• Both included cinnamon roll icing packets

Instructions

1. Apple filling: Melt 2 tbsp butter in a skillet. Add apples and cook until softened. Stir in brown sugar, cinnamon, and lemon juice. Cook until tender and juicy. Reduce heat to LOW, stir in cornstarch mixed with cold water, and cook until thickened. Remove from heat, add vanilla, and cool completely.
2. Cinnamon sugar: Mix both sugars and cinnamon. Melt the butter separately.
3. Prepare rolls: Using unflavored dental floss, slice each cinnamon roll horizontally in half. Each can makes 10 thinner pieces.
4. Coat: Dip each piece in melted butter, then generously coat in cinnamon sugar.
5. Assemble: Add cooled apple filling between the pieces. Stack 5 pieces at a time, turn the stack sideways, and place in a parchment-lined 9×5-inch loaf pan. Repeat with the remaining 5 pieces to complete the loaf. Use the second can to make another loaf the same way.
6. Bake: Bake at 350°F uncovered for 45 minutes. Reduce to 325°F, cover with foil, and bake 15 more minutes. 60 minutes total.
7. Icing: Microwave cream cheese, butter, powdered sugar, and vanilla together for 30–60 seconds. Stir until smooth, then add milk and both included icing packets. Whisk until creamy.
8. Let loaves cool in their pans for 10–15 minutes, remove, drizzle with icing, and enjoy! 🍎🤎

Jesus loves you! 🤎🤍

#

10/25/2026

These banana pudding caramel apples might just be my favorite caramel apples yet!! 😭🍌💛

Oh my goodness, they’re so creamy and practically melt in your mouth!! Juicy Granny Smith apples dipped in rich banana cream caramel, coated in creamy banana pudding white chocolate, and finished with crushed vanilla wafers! Every bite is bursting with banana pudding flavor!! 🤤💛

Ingredients:

* 4 Granny Smith apples
* 11 oz caramel bits
* ¼ cup heavy whipping cream
* ¾ tsp LorAnn Banana Cream flavoring
* 2 cups white chocolate
* 1–2 tbsp shortening
* ½ tsp LorAnn Banana Cream flavoring
* Pastel yellow oil-based food coloring
* Crushed vanilla wafers
* Wooden sticks & yellow bows 🎀

Instructions:

1. Wash apples and remove wax by gently scraping with a paring knife or briefly dipping in boiling water and rubbing with a coarse cloth. Dry completely, remove stems, and insert sticks.
2. Melt caramel bits and heavy cream over medium heat until smooth. Transfer to a smaller bowl and stir in ¾ tsp Banana Cream flavoring.
3. Dip apples into warm banana caramel, place on parchment paper, and refrigerate for 30–45 minutes.
4. Crush vanilla wafers and transfer to a bowl.
5. Microwave white chocolate with 1 tbsp shortening in 20-second intervals, stirring until melted. Add ½ tsp Banana Cream flavoring and pastel yellow food coloring. If chocolate thickens, add another tbsp shortening to make it smooth and glossy again!
6. Dip chilled apples into banana cream white chocolate, then immediately into crushed vanilla wafers.
7. Refrigerate just until chocolate hardens. Slice and enjoy!! 🍌💛

Tips! 💛

🍌 I found LorAnn Banana Cream flavoring at Michael’s, but I believe it’s also available on Amazon!

💛 My pastel yellow food coloring is also from Michael’s! Make sure it’s OIL-BASED AND MADE FOR CHOCOLATE! Regular food coloring can cause chocolate to seize.

Jesus loves you more than monkey love banana 💛

10/23/2026

This red velvet deep-dish cookie stuffed with white chocolate cheesecake is to DIE for! 🤤

A thick, soft red velvet cookie with a rich and creamy white chocolate cheesecake center!

Red velvet cookie recipe by Fatima Chehab! ❤️

Ingredients

Red Velvet Cookie Dough

* 2⅓ cups (300g) all-purpose flour
* ¼ cup (25g) unsweetened cocoa powder
* ½ tsp baking soda
* ¾ tsp salt
* ¾ cup + 2 tbsp (212g) unsalted butter, softened
* 1 cup (200g) packed light brown sugar
* ⅓ cup (67g) granulated sugar
* 1 large egg + 1 egg yolk
* 1¼ tsp vanilla extract
* 1¼ tsp white vinegar
* Red gel food coloring

White Chocolate Cheesecake Filling

* 16 oz (454g) cream cheese, softened
* 1 cup (120g) powdered sugar
* 6 oz (170g) white chocolate, melted and cooled
* 1 tsp vanilla extract
* ⅛ tsp salt

Instructions

1. Beat cream cheese and powdered sugar until smooth. Mix in melted white chocolate, vanilla, and salt.
2. Spread filling into a thick, approximately 6-inch disc on parchment paper. Freeze until firm.
3. Cream butter and both sugars until fluffy. Mix in egg, egg yolk, vanilla, vinegar, and red food coloring.
4. Whisk together flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients until combined.
5. Press cookie dough into the bottom and sides of an 8-inch springform pan. Add frozen cheesecake filling, cover with remaining dough, and seal the edges.
6. Bake at 340°F for 35 minutes. Allow to cool before slicing.

Jesus loves you! ❤️

10/21/2026

These brown butter chocolate chip cookies are VIRAL and now I see why 😍🍪

Crispy golden edges, soft chewy centers, and pools of melted chocolate in every bite! The brown butter takes these cookies to a whole new level! 🤤

Ingredients:

* 1 cup (226g) unsalted butter, browned
* 1¼ cups (250g) packed light brown sugar
* ½ cup (100g) granulated sugar
* 1 large egg + 1 egg yolk
* 2 tbsp whole milk
* 2 tsp vanilla extract
* 2¼ cups (275g) all-purpose flour
* ¾ tsp baking soda
* ¾ tsp Diamond Crystal kosher salt
* 1 (4.4 oz) milk chocolate bar, chopped
* 1 (4 oz) Ghirardelli bittersweet chocolate bar, chopped
* Flaky sea salt for topping (optional)

Instructions:

1. Brown the butter over medium heat, stirring until golden brown and nutty. Transfer to a bowl with all the browned bits and let cool until warm, not hot.
2. Whisk both sugars into the cooled brown butter until combined.
3. Add the egg, egg yolk, whole milk, and vanilla extract. Whisk until smooth and glossy.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Fold into the wet ingredients until just combined.
5. Fold in the chopped chocolate bars, reserving some chocolate shards for the tops.
6. Refrigerate the dough for 30–45 minutes, until firm enough to scoop.
7. Scoop approximately ⅓ cup of dough per cookie, gently flatten into thick disks, and place 3 cookies on a parchment-lined baking sheet. Press the reserved chocolate shards on top.
8. Bake at 350°F for approximately 14–18 minutes. At 10, 12, and 14 minutes, carefully lift and drop the baking sheet onto the oven rack twice each time to create those beautiful crinkled edges. Remove when the edges are golden brown and the centers are still slightly soft.
9. Let cool on the baking sheet for 10–15 minutes. Finish with flaky sea salt if desired, and enjoy!

Jesus loves you! 🤎

10/20/2026

These pumpkin swirl cheesecake bars are the definition of fall baking ☺️🍂

They’re rich, creamy, full of warm pumpkin pie spices, and have the most delicious buttery graham cracker and gingersnap crust!

Ingredients

Graham Cracker & Gingersnap Crust

* 10 full honey graham cracker sheets
* 20 small gingersnap cookies (100g)
* ½ cup (113g) unsalted butter, melted
* ¼ cup (50g) granulated sugar

Cheesecake Batter

* 24 oz (680g) cream cheese, room temperature
* ½ cup (120g) sour cream, room temperature
* 1 cup (200g) granulated sugar
* 3 large eggs, room temperature
* 1 tsp vanilla extract
* ¼ tsp pumpkin pie spice

Pumpkin Pie Swirl

* 1½ cups prepared cheesecake batter (from above)
* ¾ cup (180g) pumpkin purée
* ¼ cup (55g) packed dark brown sugar
* 1½ tsp ground cinnamon
* ½ tsp ground ginger
* ¼ tsp ground nutmeg
* ⅛ tsp ground cloves
* ¼ tsp pumpkin pie spice
* ½ tsp Diamond Crystal kosher salt
* 1½ tbsp (12g) cornstarch

Instructions

1. Preheat oven to 325°F. Line a 9×13-inch baking pan with parchment paper.
2. Crush graham crackers and gingersnaps into fine crumbs. Mix with melted butter and sugar. Press firmly into the pan and bake for 10 minutes.
3. Beat cream cheese until smooth. Mix in sugar, sour cream, vanilla, and pumpkin pie spice. Add eggs one at a time, mixing on low speed until just combined.
4. Reserve 1½ cups of cheesecake batter. In a separate bowl, combine pumpkin purée, dark brown sugar, spices, salt, and cornstarch until smooth. Mix in the reserved cheesecake batter.
5. Using an ice cream scoop, alternate scoops of pumpkin and white cheesecake batter over the crust, creating a checkerboard pattern. Gently swirl with a knife.
6. Bake at 325°F for 40–45 minutes, until the edges are set and the center has a slight jiggle.
7. Cool completely, then refrigerate for at least 6 hours, preferably overnight. Slice and enjoy!

Jesus loves you! 🧡🤍

10/18/2026

I think these Juicy Red Candy Apples might be my new favorite treat! 🍒❤️

That glossy red shell, the perfect CRUNCH, and a bold, fruity cherry flavor! 😍

Ingredients (4 apples + a little extra coating)

🍎 4 Granny Smith apples

* 2 cups (400g) granulated sugar
* ½ cup (160g) light corn syrup
* ½ cup (120ml) water
* 1 tsp LorAnn Cherry Super Strength Flavoring (1 full bottle)
* ½ tsp citric acid
* Red food coloring (until deep red)
* Wooden sticks

Instructions

1. Wash apples thoroughly to remove wax, dry completely, and insert sticks.
2. Combine sugar, corn syrup, and water in a saucepan. Bring to a boil, then stop stirring.
3. Cook until the syrup reaches 300°F (hard-crack stage), then remove from heat.
4. Add cherry flavoring, citric acid, and red food coloring until deep red. Stir carefully to combine.
5. Carefully dip apples, allowing excess coating to drip off. Place on a lightly greased silicone mat until hardened.

Tips:

🍎 No candy thermometer? Drop a little hot syrup into a bowl of ice water. If it hardens immediately and snaps cleanly instead of bending, it’s reached hard-crack stage!

🍭 Have leftover candy coating? Pour it over a lollipop stick on a lightly greased silicone mat, let it harden, and there you go—a homemade cherry lollipop!

Jesus loves you! ❤️

10/16/2026

Fluffy, gooey, loaded with cinnamon-brown sugar filling, and finished with a simple vanilla glaze.

I made the dough with the ZACME 7QT Stand Mixer, and it made the kneading process SO much easier! It features a 7QT stainless steel bowl, 650W pure copper motor, 12 speeds + pulse, 360° planetary mixing, and an LED timer/display.

The ZACME 7QT Stand Mixer is regularly $399 and will be $339 from October 16–28 in Cream, Black, Porcelain & Pistachio.

Amazon product link:
https://www.amazon.com/dp/B0GSQXWF3V

My affiliate link:
https://amzn.to/4e2Le7s

Cinnamon Rolls

Dough:
1 cup whole milk
1/2 cup sugar
2 1/4 tsp RapidRise yeast
2 eggs
6 tbsp melted unsalted butter
1 tsp vanilla
4 1/4 cups all-purpose flour
1 tsp salt

Filling:
1/2 cup softened unsalted butter
1 cup packed dark brown sugar
2 tbsp cinnamon

Before baking:
1/2 cup heavy cream

Glaze:
2 cups powdered sugar
1 tsp vanilla
Milk, as needed

Steps:

1. Warm milk + sugar to 120–130°F for RapidRise yeast. Add yeast and sit 10 min. For active dry yeast, use about 100–110°F and let foam.
2. Mix in eggs, butter + vanilla. Add flour + salt and knead about 8 min until smooth and slightly tacky.
3. Cover and rise 1 hr. For a warm spot, heat oven to 170°F, turn it off, wait 5 min, then place covered dough inside.
4. Roll to about 14×18 inches. Mix butter, brown sugar + cinnamon into a paste and spread over dough.
5. Cut into 10 strips, roll up, place in greased pans and rise 30 min.
6. Pour heavy cream over and around rolls. Bake at 325°F for about 25 min, or until centers reach about 190°F.
7. Cool 10 min. Mix glaze, adding milk gradually to desired consistency, then drizzle.

Jesus loves you 🤎🤍

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! 🤎🤍

Address

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