Sarah Sweets

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

06/02/2026

Dirt Cake… but Cookies 🪴🪱🍪

Cookies:

1 cup (226g) unsalted butter, room temperature
3/4 cup packed (170g) dark brown sugar
1/3 cup (60g) white sugar
2 eggs
1/2 cup sour cream
1 tsp (5g) vanilla
2 cups + 3 tbsp (255g) all purpose flour
1/3 cup (about 5 tbsp / 33g) cocoa powder
1 box (3.4 oz) instant chocolate pudding mix
2 tbsp (16g) milk powder
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 Hershey’s Cookies & Cream bar, chopped
10 Oreos, crushed

Dirt Cake Frosting:

1 box (3.4 oz) cheesecake instant pudding mix
1 box (3.4 oz) white chocolate instant pudding mix
2 cups milk
2 cups heavy cream

Beat butter and sugars together for 1 minute. Add vanilla and eggs one at a time. Mix in sour cream.

In another bowl combine flour, cocoa powder, pudding mix, milk powder, salt, baking soda, and baking powder. Add dry ingredients into wet ingredients and mix until combined. Fold in chopped Hershey’s Cookies & Cream bar and crushed Oreos.

Chill dough for 1 hour. Scoop into 12 cookie dough balls and place 4 at a time onto a parchment lined baking sheet. Bake at 325°F for 13–15 minutes.

For the frosting, whisk together the cheesecake pudding mix, white chocolate pudding mix, milk, and heavy cream until thick. Transfer to a piping bag or spoon on top.

Decorate with crushed Oreos and gummy worms. Store in fridge.

Enjoy! 🪱🤍

05/31/2026

This orange Jello cake is lwkey giving creamsicle 🍊☀️

🍰 Cake:
1 orange cake mix (yellow works too)
3 eggs
1 cup water (or try orange juice for extra flavor!)
1/2 cup oil

Mix according to the box directions. Pour into a greased 9x13 pan and bake at 325°F for about 30 minutes or until a toothpick comes out clean. Let cool for 15 minutes.

🍊 Jello:
1 (3 oz) orange Jello
1 cup boiling water
1 cup cold water

Whisk together and pour over the warm cake. (You can use less water for a stronger flavor.) Cover and chill for at least 2 hours or overnight.

🥣 Frosting:
1 (3.4 oz) instant vanilla pudding mix
1 1/2 cups whole milk
8 oz Cool Whip

Whisk pudding and milk until thick, then fold in Cool Whip. Spread over the cake and top with mandarin oranges!

BONUS TIP:

Jesus loves you 🧡

05/29/2026

German Lemonade 🍋

No wonder this drink is all over my feed 😍

05/27/2026

Oreo Cheesecake Cups ✨

These turned out SO creamy with the perfect cookies & cream flavor.

05/25/2026

4 ingredient reverse Oreo ice cream 🍨🤍

rich chocolate ice cream packed with vanilla Oreos and it’s SO creamy

God Bless America 🥹🇺🇸❤️🤍💙
05/25/2026

God Bless America 🥹🇺🇸❤️🤍💙

05/23/2026

Brazilian strawberry coconut candy with the crunchiest sugar shell ever 🍓🥥✨

These Strawberry Bala Baiana candies are so satisfying to make and even better to crack into.

05/22/2026

I turned spinach dip into mozzarella sticks 😭✨

These are crispy on the outside and SO creamy and cheesy in the middle. Literally fried spinach dip in mozzarella stick form.

Ingredients:

* 20 oz frozen spinach, thawed and VERY well drained
* 1 can artichoke hearts, drained and chopped
* 8 oz cream cheese
* 4 oz sour cream
* 8 oz monterey jack cheese, shredded
* 1½ cups mozzarella cheese, shredded
* ¾ cup grated parmesan cheese
* ½ white onion, finely diced
* 6 tbsp butter
* Salt & pepper
* Red pepper flakes (optional)
* Flour
* Eggs
* Italian breadcrumbs or panko

Instructions:
Cook the onion in butter until soft. Add spinach and artichokes and cook off as much moisture as possible. Add the monterey jack, mozzarella, and parmesan, then stir in the cream cheese until smooth. Mix in the sour cream and season to taste.

Spread into a parchment-lined tray and freeze until firm enough to slice. Slice into sticks, then freeze again until solid.

Bread each stick in flour, egg, and breadcrumbs. Repeat the egg and breadcrumb step for a double coating.

I know I said an hour in the video, but if you make them as giant as mine I recommend freezing the breaded sticks for at least 2 hours 😭 I actually did overnight because I had things to do lol

Fry at around 325–350°F until golden and crispy. Mine were HUGE so I started hotter and let the oil drop once they went in.

If they’re still cold in the middle after frying, bake them at 300°F until hot and melty inside. You want the center around 145–160°F or fully melted and creamy.

05/20/2026

These coconut cream pie cookies are INSANE 🥥🍪

Cookies:

1 cup (226g) unsalted butter, room temperature
3/4 cup packed (170g) light brown sugar
1/3 cup (60g) white sugar
2 eggs
1/2 cup thick coconut cream
1 tsp (5g) vanilla
2 1/2 cups (300g) all purpose flour
1 box (3.4 oz) instant coconut cream pudding mix
2 tbsp (16g) milk powder
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
1 coconut white chocolate bar, chopped
8 Chessman cookies, crushed
1/2 cup toasted coconut

Coconut cream pie frosting:

1 box (3.4 oz) instant coconut cream pudding mix
3/4 cup coconut milk (I said 1 cup in the video but I changed it after testing 😭)
1 cup heavy cream

Toast the coconut in a dry frying pan over medium heat, stirring often until golden brown.

Beat butter and sugars together for 1 minute. Add vanilla and eggs one at a time. Mix in coconut cream.

In another bowl combine flour, pudding mix, milk powder, salt, baking soda, and baking powder. Add dry ingredients into wet ingredients and mix until combined. Fold in chopped coconut white chocolate, crushed Chessman cookies, and toasted coconut.

Chill dough for 1 hour. Scoop into 12 cookie dough balls and place 4 at a time onto a parchment lined baking sheet. Bake at 325°F for 15 minutes.

For the frosting, whisk together instant pudding mix, coconut milk, and heavy cream until thick. Transfer to piping bag or spoon on top.

Decorate with toasted coconut and crushed Chessman cookies. Store in fridge.

Enjoy! 🥥🤍

Address

McKinney, TX

Website

Alerts

Be the first to know and let us send you an email when Sarah Sweets posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category