Christmas cookie bars🎄🍪🍫 Recipe: Ingredients -2 3/4 cups all-purpose flour (330g) -1 tsp baking soda -1 1/2 tsp cornstarch -1/2 tsp salt -1 cup unsalted butter, room temperature (226g) -1 cup light brown sugar, packed (213g) -1/2 cup granulated sugar (100g) -2 eggs, room temperature -2 tsp vanilla -3/4 cup chocolate chips (127g) -1 cup Christmas m&m’s (200g) -1/3 cup Christmas sprinkles Instructions 1. Preheat oven to 350°F and line a 9x13 inch pan. 2. In a medium bowl whisk together flour, baking soda, cornstarch, and salt. Set aside. 3. In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy. 4. Add eggs and vanilla. Mix until combined. 5. Slowly fold in the dry ingredients until just combined. 6. Fold in chocolate chips, m&m’s, and sprinkles. 7. Press the dough into the prepared pan and top with extra m&m’s. 8. Bake for 25-30 minutes. Let it cool for 1 hour before slicing so it sets properly. #christmas #sprinkles #chocolatechipcookies #baking #recipe #bakingtiktok #recipeideas #christmasbaking #christmastiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Cinnamon rolls🎄🧸🎁✨ thank you @Caraway Home for my bakeware gift!!❤️ Recipe: Ingredients Dough -1 cup whole milk, warm (110°F) (240ml) -2 1/4 tsp instant or active dry yeast (1 packet) + 1/2 Tbsp sugar -1/3 cup granulated sugar (66g) -1/3 cup unsalted butter, melted (76g) -1 egg + 1 egg yolk, room temperature -4 cups bread flour (512g) -3/4 tsp salt Filling for bottom of pan (optional) -4 Tbsp unsalted butter, softened (56g) -1/2 cup light or dark brown sugar, packed (107g) -1/2 Tbsp cinnamon -1 tsp vanilla -Pinch of salt Filling -3/4 cup light or dark brown sugar, packed (160g) -6 Tbsp unsalted butter, softened (85g) -1 1/2 Tbsp ground cinnamon -1/3 cup heavy whipping cream, room temperature (to pour over the rolls right before baking) (80ml) Cream cheese frosting -4oz cream cheese, softened -4 Tbsp unsalted butter, softened (56g) -1 cup powdered sugar (113g) -1/2 tsp vanilla Instructions For the dough: 1. Place milk in the microwave for about 35-45 seconds, until it reaches 110°F. It should be warm, not hot. You should be able to place your pinky in without getting burned. 2. Sprinkle in the yeast and 1/2 tablespoon sugar. Give it a mix and let it sit for 7-10 minutes. It should get foamy on top which means the yeast is activated. 3. In a large bowl add the yeast mixture, egg, egg yolk, butter, and 1/3 cup sugar. Mix until combined. 4. Stir in flour and salt with a wooden spoon until the dough forms. If the dough feels too sticky add 1 tablespoon of flour at a time. 5. Knead your dough on a lightly floured surface for 8-10 minutes until it becomes smooth (you can add it to a stand mixer on medium speed). 6. Transfer dough to a well oiled bowl. Cover with plastic wrap and a warm towel. Place in a warm area and let it rise for 1 to 1 1/2 hours, until doubled in size. You can warm your oven to its lowest setting, turn it off, and then place the covered bowl in there to help the dough rise. Filling for bottom of the pan (optional): 1. In a small bowl beat together butter, brown sugar, cinnamon, vanilla, and salt. 2. Evenly spread it all over the bottom of a greased 9x9 inch pan. For the filling: 1. In a small bowl combine the brown sugar, butter, and cinnamon until it turns into a spread. Set aside. 2. Once the dough has doubled in size, punch the dough gently to release air. Transfer to a well-floured surface and roll out into a 15x9-inch rectangle. Spread the cinnamon filling all over. 3. Starting from the longer side, roll the dough as tight as you can without tearing the dough. Cut off the ends, then cut into about 1-inch sections with a serrated knife or floss. You should get 9 rolls. 4. Place the rolls in a 9x9 inch pan. Cover with plastic wrap and a warm towel. Let it rise again for 40-50 minutes. 5. Meanwhile, preheat oven to 350°F. 6. Once rolls have risen, uncover and pour the heavy cream all over. 7. Bake for 19-25 minutes until slightly golden brown. You want to underbake a tiny bit so they stay soft in the middle. Let them cool 5-10 minutes before frosting. For the cream cheese frosting: 1. In a medium bowl add the cream cheese, butter, powdered sugar, and vanilla. Beat until combined. Spread over cinnamon rolls while they're still warm and enjoy. #christmas #cinnamonroll #cinnamonrolls #baking #recipe #bakingtiktok #recipeideas #christmasbaking #christmastiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Christmas sugar cookies🎄☃️✨ Recipe: Ingredients Cookies -2 cups + 2 Tbsp all-purpose flour (255g) -1/4 tsp baking powder -1/2 tsp baking soda -1/4 tsp salt -10 Tbsp unsalted butter, softened (141g) -1/2 cup granulated sugar (100g) -1/3 cup light brown sugar, packed (71g) -1 egg, room temperature -1 1/2 tsp vanilla -3/4 cup sprinkles (120g) (plus more for topping) Cream cheese frosting -6oz cream cheese, softened (170g) -5 Tbsp unsalted butter, softened (70g) -1 tsp vanilla -Pinch of salt -2 cups powdered sugar (227g) Instructions For the cookies: 1. Preheat oven to 350°F. 2. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl beat the butter, granulated sugar, and brown sugar until light and fluffy. 4. Add the egg and vanilla. Mix until combined. 5. Slowly mix in the dry ingredients until just combined. 6. Fold in the sprinkles. 7. Scoop the dough using a 3 tablespoon cookie scooper and place on a lined baking sheet. Press down on each cookie dough to flatten them out a bit. Bake for about 9-11 minutes. Let the cookies cool before frosting. For the cream cheese frosting: 1. In a bowl beat the cream cheese, butter, vanilla, and salt until smooth and combined. 2. Add the powdered sugar and mix until combined. 3. Add the frosting to a piping bag and pipe a swirl on the cookies. Add some more sprinkles on top. #christmas #sprinkles #sugarcookies #baking #recipe #bakingtiktok #recipeideas #christmasbaking #christmastiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Pecan pie cheesecake🍂🍰🌰 Recipe: Ingredients Crust -1 1/2 cups graham cracker crumbs (170g) -1 Tbsp granulated sugar -2 Tbsp light brown sugar -7 Tbsp unsalted butter, melted (98g) -pinch of salt Pecan filling -6 Tbsp unsalted butter, cubed (85g) -2/3 cup light brown sugar, packed (142g) -1 2/3 cups pecans, roughly chopped (188g) -1/2 cup heavy cream, room temperature (118ml) -1 tsp vanilla -pinch of salt Cheesecake -32oz cream cheese, softened (910g) -1 cup granulated sugar (198g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Pecan topping -7 Tbsp unsalted butter, cubed (98g) -3/4 cup light brown sugar, packed (160g) -2 1/4 cups pecans (255g) -1/2 cup heavy cream, room temperature (118ml) -1/2 tsp cinnamon -1 tsp vanilla -pinch of salt Instructions For the crust: 1. Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan. 2. In a small bowl combine graham cracker crumbs, granulated sugar, pinch of salt, and brown sugar. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into a 9-inch springform pan and press firmly into the bottom and up the sides of the pan. Do not pack in too hard. Set aside. For the pecan filling 1. Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, constantly stirring. Once it comes to a simmer continue stirring for 2-4 minutes. 2. Remove from heat and add in the heavy cream and vanilla. Mix until combined. 3. Put back on the heat and let it simmer for about 1 minute so that it thickens a bit, constantly stirring. 4. Remove from heat and mix in the pecans. Set aside to cool. For the cheesecake: 1. Preheat oven to 325°F. 2. In a large bowl add the cream cheese and beat until smooth and creamy. 3. Add the sugar and mix until combined. 4. Add the sour cream, vanilla, and salt. Mix until combined. 5. With the mixer on low speed mix in the eggs, one at a time, mixing until just combined. When adding the last egg also add the flour and mix until just combined 6. Pour half the cheesecake into the prepared pan. Add a layer of the pecan filling evenly. Pour the rest of the cheesecake. 7. Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. Place the cheesecake pan in a roasting pan on the center rack of the oven. Pour 1 inch of boiling water in the roasting pan without accidentally pouring any on the cheesecake. 8. Bake for 45-60 minutes. Start checking on it at 40 minutes and continue doing so every 5 minutes. The edges should be set and the center should be jello-jiggly which is normal. If the top starts browning half-way then cover with aluminum foil. Be careful to not over bake. 9. Turn the oven off and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from oven & the roasting pan, and let it cool completely until room temperature. Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight. For the pecan topping: 1. Once you are ready to serve, prepare the pecan topping. Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, constantly stirring. Once it comes to a simmer continue stirring for 2-4 minutes. 2. Remove from heat and add in the heavy cream, vanilla, and cinnamon. Mix until combined. 3. Put back on the heat and let it simmer for about 1 minute so that it thickens, constantly stirring. 4. Remove from heat and mix in the pecans. Let it cool for about 5-10 minutes and add on top of the cheesecake. #pecan #pecanpie #cheesecake #baking #recipe #bakingtiktok #fallbaking #thanksgivingrecipes #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Pecan pie cookies🍪🥧✨ Recipe: Ingredients Cookies -2 1/2 cups all-purpose flour (300g) -1 tsp baking powder -3/4 tsp baking soda -1 tsp cinnamon -1/2 tsp salt -11 Tbsp unsalted butter, softened (155g) -3/4 cup light brown sugar, packed (160g) -1/2 cup granulated sugar (100g) -1 1/2 tsp vanilla -1 egg + 1 egg yolk Pecan pie topping -3 Tbsp unsalted butter (42g) -1/3 cup light brown sugar, packed (71g) -1/2 cup pecans, chopped (65g) -1/4 cup heavy cream, room temperature (60ml) -1/2 tsp vanilla -pinch of salt Instructions For the cookies: 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside. 3. In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy. 4. Add the egg, egg yolk, and vanilla. Mix until combined. 5. Gradually add in the dry ingredients until just combined. 6. With a 3 tablespoon cookie scooper scoop the dough and roll into a ball. Place on the baking sheet 2 inches apart. 7. Bake for 10-12 minutes. Once the cookies are baked immediately use the back of a tablespoon to create a well in the center of the cookies. For the pecan topping: 1. Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, constantly stirring. Once it comes to a simmer continue stirring for about 2 minutes. 2. Remove from heat and add in the heavy cream and vanilla. Mix until combined. 3. Put back on the heat and let it simmer for about 2-3 minutes, constantly stirring, so that it thickens a bit. 4. Remove from heat and mix in the pecans. Set aside to cool about 5 minutes. 5. Add pecan filling to each cookie. #pecan #pecanpie #cookie #baking #recipe #bakingtiktok #fallbaking #bakingvideo #dessert #foryou #bakingtherapy #baketok #christmasbaking #fyp

Pecan cheesecake cookies🍂🍪🧈 Recipe: Ingredients Pecan topping -3 Tbsp unsalted butter, cubed (42g) -1/3 cup light brown sugar, packed (71g) -1/2 cup pecans, roughly chopped (65g) -1/4 cup heavy cream, room temperature (60ml) -1/2 tsp vanilla -pinch of salt Cookies -2 cups + 2 Tbsp all-purpose flour (255g) -1 1/2 tsp cinnamon -1/4 tsp baking powder -1/2 tsp baking soda -1/2 tsp salt -10 Tbsp unsalted butter, softened (141g) -1/2 cup granulated sugar (100g) -1/3 cup light brown sugar, packed (71g) -1 egg, room temperature -1 1/2 tsp vanilla Cream cheese frosting -4oz cream cheese, softened (113g) -4 Tbsp unsalted butter, softened (56g) -1 tsp vanilla -Pinch of salt -2 cups powdered sugar (227g) Instructions For the pecan topping: 1. Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, constantly stirring. Once it comes to a simmer continue stirring for about 2 minutes. 2. Remove from heat and add in the heavy cream and vanilla. Mix until combined. 3. Put back on the heat and let it simmer for about 2-3 minutes, constantly stirring, so that it thickens a bit. 4. Remove from heat and mix in the pecans. Set aside to cool. For the cookies: 1. Preheat oven to 350°F. 2. In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside. 3. In a large bowl beat the butter, granulated sugar, and brown sugar until light and fluffy. 4. Add the egg and vanilla. Mix until combined. 5. Slowly mix in the dry ingredients until just combined. 6. Scoop the dough using a 3 tablespoon cookie scooper and place on a lined baking sheet. Press down on each cookie dough to flatten them out a bit. Bake for about 9-11 minutes. Let the cookies cool before frosting. For the cream cheese frosting: 1. In a bowl beat the cream cheese, butter, vanilla, and salt until smooth and combined. 2. Add the powdered sugar and mix until combined. 3. Add the frosting to a piping bag and pipe a swirl on the cookies. Then add the cooled pecan topping on top. #pecanpie #cheesecake #cookies #baking #recipe #bakingtiktok #bakingvideo #fallbaking #falldesserts #dessert #foryou #bakingtherapy #baketok #fyp

Apple crumble bars🍂🍏🥧 Recipe: Ingredients Shortbread crust -1 1/4 cups all-purpose flour (150g) -1/2 cup unsalted butter, room temperature (113g) -1/4 cup light brown sugar (53g) -1 1/2 tsp vanilla -1/4 tsp salt Crumble topping -2/3 cup all-purpose flour (80g) -1/3 cup light brown sugar, packed (71g) -1/3 cup oats (33g) -1/2 tsp cinnamon -1/8 tsp salt -4 Tbsp unsalted butter, melted and cooled (56g) Apple filling -5 1/2 cups apples, peeled and sliced (about 672g) -1/3 cup light brown sugar, packed (71g) -2 Tbsp all-purpose flour (15g) -2 1/2 tsp lemon juice -2 tsp cinnamon -1/4 tsp nutmeg -1 tsp vanilla Instructions For the shortbread crust: 1. Preheat oven to 350°F. Line and grease an 8x8 inch baking dish. 2. In a medium bowl beat the butter and sugar until light and fluffy. 3. Add vanilla and salt. Mix until combined. 4. Add the flour and mix until combined and crumbly. 5. Press the dough evenly into the bottom of the baking pan. Bake 12-14 minutes until the crust is slightly puffed. Set aside to cool. For the crumble topping: 1. In a small bowl mix together flour, brown sugar, oats, cinnamon, and salt. Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge. For the apple filling: 1. Peel and slice apples. 2. Add apples to a large bowl. Add the brown sugar, flour, lemon juice, cinnamon, nutmeg, and vanilla. Mix until well combined. Assembly: 1. Add the apple filling on top of the shortbread crust and sprinkle the crumble all over. 2. Bake at 350°F for about 35-45 minutes, or until you can see the apple filling bubbling. Let it cool at least 30 minutes and then slice. Serve with ice cream and caramel drizzle. #apple #applepie #crumble #baking #recipe #bakingtiktok #fallbaking #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Apple crumble pie🍂🥧🍏 Recipe: Ingredients -1 pie crust (I used @natashaskitchen recipe) -1 egg + 1 Tbsp water (for the egg wash) Apple filling -3 1/2 lbs or 10 cups apples, peeled and sliced -3 Tbsp unsalted butter (42g) -2 tsp cinnamon -1/8 tsp nutmeg -1/2 cup light brown sugar, packed (106g) -1/4 cup granulated sugar (50g) -2 Tbsp lemon juice -2 Tbsp all-purpose flour -1 Tbsp cornstarch -2 tsp vanilla Crumble -1 cup all-purpose flour (120g) -1/2 cup light brown sugar, packed (106g) -1/2 cup rolled oats or quick oats (50g) -2 tsp cinnamon -1/4 tsp salt -6 Tbsp unsalted butter, melted and cooled (84g) Instructions For the pie crust: 1. Roll out the chilled pie crust into about a 12-inch circle. Transfer to a 9-inch pie dish and trim the edge of the dough or fold the excess under. Cover and refrigerate while you make the filling. For the apple filling: 1. Melt butter in a large pot over medium heat. Add the apples and give it a mix. 2. Add in granulated sugar, brown sugar, cinnamon, and nutmeg. Mix until combined. Lower heat to medium-low and cook until the apples soften to your liking. 3. Add in vanilla, lemon juice, flour, and cornstarch. Cook until the juices have reduced and thickened, about 5-8 minutes. Remove from heat and let it cool completely for about 30 minutes. For the crumble: 1. In a small bowl mix together flour, brown sugar, oats, cinnamon, and salt. Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge. Assembly: 1. Preheat oven to 375°F. 2. Take out pie crust from fridge. Combine 1 egg plus 1 tablespoon water and brush the egg wash on the edges of the crust. Add in the cooled apple filling. Then, sprinkle the crumble all over. 3. Place the pie on a baking sheet in case the juices leak. Cover the pie edges with a pie shield (I made one out of aluminum foil). Bake for a total of 55-70 minutes or until the filling is bubbly and the crumble is slightly golden brown. After 50 minutes have passed, remove the pie shield and continue baking another 10-20 minutes so that the edges get nicely golden. Allow pie to cool for about 3 hours so that it sets and makes it easier to cut slices. Serve with ice cream and drizzle caramel sauce. #apple #applepie #crumble #baking #recipe #bakingtiktok #fallbaking #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Pumpkin cheesecake bars🍂🎃🍰 Recipe: Ingredients Crust -2 3/4 cups graham cracker crumbs -4 Tbsp granulated sugar -2 Tbsp light brown sugar, packed -11 Tbsp unsalted butter, melted (155g) -Pinch of salt Cheesecake filling -24oz cream cheese, softened (678g) -1 cup granulated sugar (198g) -1/2 cup sour cream, room temperature (112g) -2 tsp vanilla -3 eggs, room temperature -1/8 tsp salt Pumpkin cheesecake filling -1 Tbsp all-purpose flour (7g) -1 1/4 cups pure pumpkin puree (303g) -1 1/2 tsp pumpkin pie spice -1 tsp cinnamon Instructions For the crust: 1. Grease and line a 9x13 inch baking pan. 2. In a medium bowl add graham cracker crumbs, granulated sugar, light brown sugar, salt and butter. Mix until crumbly. 3. Press the crumbs into the bottom of the prepared pan and set aside. For the cheesecake filling: 1. In a large bowl beat the cream cheese and sugar until smooth and creamy. 2. Add sour cream, salt, and vanilla. Mix until combined. 3. Add the eggs, one at a time, until just combined. For the pumpkin cheesecake filling: 1. Measure out 1 1/2 cups of the cheesecake filling and pour it into another bowl. 2. Add flour, pumpkin puree, pumpkin pie spice, and cinnamon. Mix until combined. Assembly: 1. Preheat oven to 350°F. 2. Alternate dollops of the two fillings over the prepared crust and then make a swirl with a knife or toothpick. 3. Bake 25-30 minutes. The center will be slightly wobbly. Let it cool to room temperature, then transfer to the refrigerator and chill for at least 6 hours or overnight. #pumpkin #cheesecake #baking #recipe #bakingtiktok #bakingvideo #dessert #fallbaking #foryou #bakingtherapy #baketok #fallvibes #fyp

Pumpkin snickerdoodle cookies🍂🎃🍪 Recipe: Ingredients Cookies -1 1/2 cups all-purpose flour (190g) -1 tsp cinnamon -1 tsp pumpkin pie spice -1/2 tsp baking soda -1/4 tsp cream of tartar -1/2 tsp salt -1/2 cup unsalted butter, softened (113g) -1/2 cup granulated sugar (99g) -1/3 cup light brown sugar, packed (71g) -1/4 cup pure pumpkin puree (62g) -1 egg yolk, room temperature -1 tsp vanilla Cinnamon sugar coating -1/3 cup granulated sugar (66g) -2 tsp cinnamon Cream cheese frosting -4oz cream cheese, softened (113g) -4 Tbsp unsalted butter, softened (56g) -1 tsp vanilla -Pinch of salt -2 cups powdered sugar (227g) -cinnamon for topping Instructions For the cookies: 1. In a medium bowl whisk together flour, cinnamon, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside. 2. In a large bowl beat the butter, granulated sugar, and brown sugar until light and fluffy. 3. Add egg yolk and vanilla. Mix until combined. 4. Add the pumpkin puree and mix until combined. 5. Slowly add in the dry ingredients until just combined. 6. Cover and chill in the fridge for at least 40 minutes. 7. Once the dough is chilled preheat oven to 350°F. 8. In a small bowl make the cinnamon sugar coating by mixing together 1/3 cup sugar and 2 tsp cinnamon. 9. Scoop the dough with a 3 tablespoon cookie scooper and roll into a ball. Roll the dough ball in the cinnamon sugar coating and place on a lined baking sheet. 10. Bake 12-14 minutes. You can eat them as is or let them cool to add a cream cheese frosting on top. For the cream cheese frosting: 1. In a bowl beat the cream cheese, butter, vanilla, and salt until smooth and combined. 2. Add the powdered sugar and mix until combined. 3. Add the frosting to a piping bag and pipe a swirl on the cookies. Dust the cookies with some cinnamon. #pumpkin #snickerdoodle #cookies #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #fallbaking #baketok #fyp