Baking therapy🫐🌷🍋 Recipe Ingredients: (Blueberry Syrup) -1 cup blueberries (fresh or frozen) -1/4 cup sugar -1/2 cup water -1/2 Tbsp cornstarch + 1 Tbsp water (Crumble) -1/2 cup sugar -1/2 cup all-purpose flour (60g) -1/4 cup unsalted butter (56g) -pinch of salt (Muffins) -1/2 cup softened butter (113g) -1 Tbsp lemon zest -1 1/4 cups sugar -2 eggs -1 tsp vanilla -2 cups all-purpose flour (240g) -1/2 tsp salt -2 tsp baking powder -1/2 cup milk -2 cups blueberries Instructions: For the syrup: 1. Combine 1 Tbsp of water and cornstarch in a small dish and set aside. 2. In a medium saucepan bring water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the water+cornstarch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Stir together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: 1. Preheat oven to 375°F. 2. Add the sugar and lemon zest to a large bowl. 3. Add the butter and mix until light in color. 4. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix. 5. In a small bowl sift together the flour, salt, and baking powder. 6. Add the dry ingredients to the creamed mixture alternately with the milk. 7. Fold in the blueberries. 8. Line a 12 cup muffin tin with cupcake liners, and fill with batter. (I did 6 jumbo muffins) 9. Add the blueberry syrup on top of the muffins and sprinkle the crumble before baking. 10. Bake at 375°F for about 30-35 minutes. #blueberry #lemon #muffins #baking #recipe #bakingtiktok #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

Lemon raspberry white chocolate muffins✨🍰 Recipe: Raspberry Syrup -1 1/4 cup raspberries (fresh or frozen) -1/4 cup sugar (50g) -2 Tbsp water -1 tsp lemon juice -1/2 Tbsp cornstarch + 1 Tbsp water Crumble -1/2 cup sugar (100g) -1/2 cup all-purpose flour (60g) -1/4 cup unsalted butter, cold and diced (57g) -pinch of salt Raspberry Muffins -2 1/4 cups all-purpose flour (270g) -1 cup granulated sugar (198g) -2 tsp baking powder -1/2 tsp salt -1 Tbsp lemon zest -2 eggs, room temperature -2/3 cup milk (158ml) -1 1/2 tsp vanilla -1/4 cup vegetable oil (59ml) -1/4 cup unsalted butter, melted and cooled (57g) -1/2 cup white chocolate chips -1 1/2 cups raspberries (fresh or frozen) Instructions: For the raspberry syrup: 1. Combine 1 Tbsp of water and cornstarch in a small dish and set aside. 2. In a medium saucepan bring water, sugar, and raspberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the lemon juice and water+starch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Stir together 1/2 cup flour, 1/2 cup sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: 1. In a medium bowl add the flour, sugar, baking powder, and salt. Whisk together and set aside. 2. In a large bowl add the milk, eggs, vanilla, melted butter, vegetable oil, and lemon zest. Whisk until fully combined. 3. Fold the dry ingredients in the wet ingredients until just combined. 4. Fold in the raspberries and white chocolate chips. 5. Line a 12-cup muffin tin with cupcake liners, and fill with batter. (I did 6 jumbo muffins) 6. Add the raspberry syrup on top of the muffins and sprinkle the crumble before baking. 7. For 12 regular sized muffins bake at 425°F for 5 minutes, then reduce to 350°F for 15-18 minutes. For jumbo muffins bake at 425°F for 5 minutes, then reduce to 350°F for 25-30 minutes. #raspberry #lemon #whitechocolate #muffins #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Apple crumble cheesecake🍂🍏🍰 Recipe: Ingredients Apple pie filling -3 granny smith apples (about 3 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -2 Tbsp water -1 Tbsp lemon juice -4 Tbsp unsalted butter (56g) -pinch of salt -2 tsp cornstarch mixed with 1 Tbsp water Crust -1 1/2 cups graham cracker crumbs (170g) -2 Tbsp granulated sugar -1 Tbsp light brown sugar -7 Tbsp unsalted butter, melted (98g) -pinch of salt 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 (84g) Cheesecake -32oz cream cheese, softened (910g) -1 cup granulated sugar (198g) -2/3 cup sour cream (160g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature Instructions: For the apple pie filling: 1. In a saucepan over medium heat add the apples, brown sugar, cinnamon, water, lemon juice, butter and salt. Mix until the butter is melted. 2. Cover and cook for about 8-10 minutes, until the apples are softened. 3. Add the cornstarch-water mixture, and mix until combined. Let it simmer until thickened, about 1-2 minutes. Set aside to cool. 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, and brown sugar. Add the 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. Set aside. 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. 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. 6. Pour the cheesecake into the prepared pan. Add the apple pie filling on top of the cheesecake and then sprinkle the crumble all over. Place the pan on a cookie sheet in case anything leaks. 7. Bake for 60-75 minutes. Start checking on it at 55 minutes. Edges will have slightly puffed and center should be jello-jiggly which is normal. Don't over bake. 8. Remove from oven and let it cool for 15 minutes. Once 15 minutes have passed gently run a knife around the edges to loosen the crust. Allow to cool another 1-2 hours or until almost room temperature. Place in the fridge for at least 6 hours or overnight. Slice and drizzle caramel sauce. #apple #applepie #crumble #cheesecake #baking #recipe #bakingtiktok #fallbaking #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Apple pie muffins🍂🍏🥧 Recipe: Ingredients Crumble/Streusel -1/3 cup light brown sugar, packed (71g) -1 Tbsp granulated sugar (12g) -2/3 cup all-purpose flour (84g) -1 tsp ground cinnamon -Pinch of salt -4 Tbsp unsalted butter, cold and diced (56g) Apple Pie Filling -2 cups apples, peeled and chopped (240g) -2 Tbsp unsalted butter (28g) -1/4 cup light brown sugar, packed (53g) -1 1/2 tsp cornstarch -2 tsp ground cinnamon -1/16 tsp ground nutmeg Apple Muffins -2 cups all-purpose flour (250g) -2 tsp baking powder -2 tsp ground cinnamon -1/2 tsp salt -1/2 cup unsalted butter, room temperature (113g) -1/2 cup light brown sugar, packed (107g) -1/3 cup granulated sugar (67g) -2 eggs, room temperature -2 tsp vanilla -1/2 cup milk, room temperature (120ml) -1 1/2 cups apples, peeled and chopped (215g) + 1 Tbsp all-purpose flour (8g) Instructions For the crumble/streusel: 1. In a medium bowl whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Add the diced butter and with your fingers press the butter and flour together until you get a crumbly mixture. Set aside. Place in the refrigerator meanwhile. For the apple pie filling: 1. Combine apples, butter, brown sugar, cornstarch, nutmeg and cinnamon in a medium sized pan over medium-low heat. Stir frequently until butter is melted and sugar is dissolved. 2. Bring to a simmer, stirring occasionally, until apples are tender when pierced with a fork. Set aside to cool. For the muffins: 1. Preheat oven to 425°F. Line a muffin tin. 2. In a medium bowl whisk together flour, baking powder, cinnamon, and salt. Set aside. 3. In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. 4. Add in eggs and vanilla and mix until combined. 5. Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined. 6. Toss the chopped apples in 1 tablespoon of flour and fold into the batter. 7. Scoop the batter evenly into each cupcake liner. Add apple pie filling on top and then sprinkle the crumble. Gently press on the crumble so it sticks to the filling. 8. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F without opening the oven. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. #apple #pie #muffins #baking #recipe #bakingtiktok #bakingvideo #fallbaking #fallvibes #dessert #foryou #bakingtherapy #baketok #fyp

Tiramisu cookies🍪☕️🍫 Recipe: Ingredients Cookies -2 1/4 cups all-purpose flour (270g) -1/2 tsp baking soda -1/2 tsp baking powder -1 Tbsp instant espresso powder -1/2 tsp salt -10 Tbsp unsalted butter, softened (141g) -1/2 cup granulated sugar (100g) -1/2 cup light brown sugar (107g) -1 egg + 1 egg yolk, room temperature -1 1/2 tsp vanilla Mascarpone frosting -8oz mascarpone cheese, cold -2/3 cup heavy whipping cream, cold (158ml) -1 cup powdered sugar (113g) -1 tsp vanilla -Cocoa powder for dusting Instructions For the cookies: 1. Preheat oven to 350°F and line baking sheets. 2. In a medium bowl whisk together flour, baking soda, baking powder, espresso powder, and salt. Set aside. 3. To a large bowl add butter, granulated sugar, and light brown sugar. Beat until light and fluffy. 4. Add egg, egg yolk, and vanilla. Mix until combined. 5. Slowly mix in the dry ingredients until just combined. 6. Scoop the dough with a 3 Tbsp cookie scooper and place on a lined baking sheet. 7. Bake 350°F for 9-11 minutes. Let the cookies cool before frosting. For the frosting: 1. In a large bowl beat the heavy whipping cream, mascarpone cheese, powdered sugar, and vanilla until stiff peaks form. 2. Add frosting to a piping bag. You can just cut off the tip of the piping bag or use a piping tip (such as a Wilton 2A) and pipe a swirl on top of the cooled cookies. 3. Dust cocoa powder on top of the cookies. #tiramisu #cookies #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #desserttiktok #fyp

Stuffed brownies 🍫🤎 #baketok Ingredients for cookie dough 2 eggs 100g granulated sugar 180g light brown sugar 160g salted butter (melted) 1 teaspoon vanilla extract 1/2 teaspoon salt 1 teaspoon baking soda 285g bread flour or all-purpose flour 70g white chocolate chip 160g semi sweet chocolate chip FOR BROWNIE BATTER 2 eggs 95g granulated sugar 205g light brown sugar 200g salted butter (melted) 2 teaspoon vanilla extract 1/2 teaspoon salt 70g cocoa powder 125g bread flour or all-purpose flour 180g semi sweet chocolate chip FOR ASSEMLY 25 Oreo for layering Frozen sheet of nutella (optional) 8 Oreo for topping Full detailed recipe on my website, link in bye-o 💓 freyadish.com #bakingrecipe #bakingvideo #bakewithfreya #sweet #desserts #cooking #cookingvideo #food #Foodie #chocolatelover #brownies

Chocolate muffins 🍫🤎 #chocolatemuffins #muffins #bakingvideo Ingredients 2 large eggs 3/4 cup sour cream (170g) 1/2 cup milk (120ml) 2 teaspoons vanilla extract (10ml) 1-3/4 cups all-purpose flour (210g) 2/3 cup unsweetened cocoa powder (60g) 1 cup granulated sugar (200g) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 cup semi-sweet chocolate chips 1/2 cup vegetable oil (120ml) Recipe from preppykitchen on youtube 🥰 #baking #bakewithfreya #food #foodie #dessert #chocolate #chocolatelover #cooking #cookingvideo #sweets #bakingtiktok #มัฟฟิน #มัฟฟินช็อคช็อกโกแลตชิพ #ขนม

Pumpkin cream cheese muffins🧡🍂☕️ Recipe: Ingredients Muffins -1 2/3 cups all-purpose flour (200g) -1 tsp baking powder -1 tsp baking soda -1 tsp pumpkin pie spice -1/4 tsp salt -1/4 cup unsalted butter, melted and cooled (57g) -3/4 cup granulated sugar (148g) -1 1/2 cups pumpkin purée (368g) -1 egg, room temperature -1 1/2 tsp vanilla -pumpkin seeds Cream Cheese Filling -8oz cream cheese, softened (226g) -1/4 cup granulated sugar (50g) -2 tsp all-purpose flour -2 tsp milk -1 tsp vanilla -Pinch of salt Instructions For the muffins: 1. Preheat oven to 350°F. 2. In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. 3. In a large bowl add the melted butter and sugar. Mix until combined. 4. Add pumpkin purée, egg, and vanilla. Mix until combined. 5. Fold in the dry ingredients into the wet ingredients until just combined. For the cream cheese filling: 1. In a medium bowl add cream cheese, sugar, flour, milk, vanilla, and a pinch of salt. Mix until combined. 2. Add the filling to a piping bag or ziploc bag and cut the tip off. Assembly: 1. Evenly scoop the muffin batter into a lined muffin tin. 2. Insert the piping bag with the cream cheese filling about 3/4 of the way into the batter and squeeze the filling slowly as you reach the top. Move the piping bag in a circular motion once you reach the top of the batter. 3. Sprinkle pumpkin seeds around the cream cheese filling. 4. Bake for 15-20 minutes for regular sized muffins. Bake for 22-27 minutes for jumbo muffins. *Recipe makes about 12 regular sized muffins or you can do 6 jumbo muffins!* #pumpkin #creamcheese #muffins #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #fallrecipes #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

Strawberry white chocolate chip muffins✨🍓 Recipe: Ingredients Strawberry Jam -1 1/4 cup strawberries (fresh or frozen) (209g) -1/4 cup granulated sugar (50g) -2 tsp lemon juice -1/2 Tbsp cornstarch + 1 Tbsp water Crumble -1/2 cup granulated sugar (100g) -3/4 cup all-purpose flour (90g) -6 Tbsp unsalted butter, cold and diced (85g) -pinch of salt Muffins -2 1/2 cups all-purpose flour (325g) + 2 tsp for strawberries (5g) -1 Tbsp baking powder -1/2 tsp salt -1/2 cup unsalted butter, softened (113g) -1 cup granulated sugar (198g) -2 eggs, room temperature -2 tsp vanilla -1 Tbsp lemon zest -2/3 cup milk, room temperature (158ml) -1 1/2 cups diced strawberries (about the size of a blueberry) (250g) -3/4 cup white chocolate chips (128g) Instructions For the strawberry jam: 1. Combine 1 Tbsp of water and 1/2 Tbsp cornstarch in a small dish and set aside. 2. In a medium saucepan bring sugar, strawberries, and lemon juice to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally. Smash the strawberries. 3. Add water+starch mixture and mix to combine. Turn off heat and set aside to cool. For the crumble: 1. Stir together 3/4 cup flour, 1/2 cup sugar, and a pinch of salt. 2. Add 6 tablespoons of cold unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. Place in the refrigerator meanwhile. For the muffins: 1. Preheat oven to 425°F and line a muffin tin. 2. In a medium bowl whisk together flour, baking powder, and salt. Set aside. 3. In a large bowl beat the butter and sugar until light and fluffy. 4. Add the eggs, lemon zest, and vanilla. Mix until combined. 5. Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined. 6. In a small bowl gently toss the diced strawberries with 2 tsp of flour. 7. Add the strawberries and white chocolate chips to the batter. Gently fold into the batter until just combined. 8. Scoop the batter into muffin liners, add some strawberry jam on top, and sprinkle some crumble. 9. For regular sized muffins bake for 5 minutes at 425°F and then reduce temperature to 350°F for about 15-18 minutes. For jumbo muffins bake for 5 minutes at 425°F and then reduce temperature to 350°F for about 25-30 minutes. #strawberry #lemon #whitechocolate #muffins #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #summerbaking #fyp

White chocolate raspberry cheesecake🍰🌷✨ Recipe: Ingredients Raspberry sauce: -1 1/4 cup raspberries, fresh or frozen (150g) -1/4 cup granulated sugar (50g) -1/2 tsp lemon juice -1 tsp water -1 tsp cornstarch + 1 tsp water 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 Cheesecake: -32oz cream cheese, softened (910g) -8oz white chocolate, melted -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 Instructions For the raspberry sauce: 1. In a small bowl combine 1 teaspoon cornstarch plus 1 teaspoon water. Set aside. 2. In a small saucepan add the raspberries, sugar, lemon juice, and water. Bring to a simmer, constantly stirring and crushing the raspberries. Once it comes to a simmer, add the cornstarch mixture and continue stirring for about 1 minute. Remove from heat and press the sauce through a fine mesh strainer to remove the seeds. Set aside to cool. 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 cheesecake: 1. Preheat oven to 325°F. 2. Place the white chocolate in a microwave-safe bowl. Melt in 20-second intervals in the microwave, stirring in between, until fully melted. Set aside to cool, but don't let it get firm. 3. In a large bowl add the cream cheese and beat until smooth and creamy. 4. Add the sugar and mix until combined. 5. Add the sour cream, vanilla, white chocolate and salt. Mix until combined. 6. 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. 7. Pour the cheesecake into the prepared pan. Add dollops of raspberry sauce on top and use a toothpick to create the swirls. 8. Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. 9. Place the cheesecake pan in a roasting pan, and then place the 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. 10. Bake for 55-75 minutes. Start checking on it at 50 minutes and continue doing so every 10 minutes. If the top starts browning cover with aluminum foil. When done the edges should be set and the center should be jello-jiggly which is normal. 11. Turn off the oven 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. #whitechocolate #raspberry #cheesecake #baking #recipe #bakingtiktok #bakingvideo #dessert #bakingideas #desserttiktok #foryou #bakingtherapy #baketok #fyp

red velvet cheesecake brownies 🤍 brownie batter: 1 cup sugar 1/2. up melted butter 1 tbsp red liquid food colouring 1 tsp vinegar 1/4 cup coco powder 2 eggs 3/4 cup flour cheesecake batter: 8 oz room temperature cream cheese 1/3 cup sugar 1 egg yolk bake at 350 for 30 minutes <3 #baking #valentinesday #valentinesdaytreats #recipe #easyrecipe #dessert #brownies #cheesecakebrownies #redvelvet #viral #trending #fyp #valentinesday #foryoupage #bakingtiktok #foodtiktok #foodtok #bakingvideo #recipevideo

Matcha cookies🍵🤍🍪 Recipe: Ingredients -1 3/4 cups all-purpose flour (210g) -1 tsp baking soda -1 Tbsp cornstarch -1 1/2 Tbsp matcha powder, sifted -1/2 tsp salt -10 Tbsp unsalted butter, softened (141g) -3/4 cup granulated sugar (148g) -1/4 cup light brown sugar, packed (53g) -1 egg plus 1 egg yolk, room temperature -1 tsp vanilla -1 cup white chocolate chips (170g) Instructions 1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2. In a medium bowl whisk together flour, baking soda, cornstarch, matcha powder, and salt. Set aside. 3. In a large bowl add the butter, granulated sugar, and brown sugar. Beat until light and fluffy. 4. Add the egg, egg yolk, and vanilla. Mix until combined. 5. Fold in the dry ingredients until just combined. 6. Fold in the white chocolate chips until just combined. 7. Cover and chill the dough 30 minutes for a thicker cookie. Skip this if you prefer more flat cookies. 8. With a 3 tablespoon cookie scooper, scoop the dough and place on the baking sheet 2 inches apart. 9. Bake 10-13 minutes. Top with some more white chocolate chips while they’re still warm. Let the cookies cool for about 10 minutes on the baking sheet and then transfer to a cooling rack. #matcha #whitechocolate #cookies #baking #recipe #bakingtiktok #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

this with vanila ice cream 🍨 perfect for movie night or date night, #baketok blood sugar on the other hand not so much #baking #sweet #dessert #cookies #bakingvideo #bakewithfreya #foodie #bakingrecipe #chocolate

Lemon loaf🍋🍞✨ Recipe: Ingredients Lemon Loaf -1 3/4 cups all-purpose flour (210g) -1 1/2 tsp baking powder -1/2 tsp salt -3/4 cup unsalted butter, softened (170g) -1 cup granulated sugar (198g) -3 eggs, room temperature -3 Tbsp lemon juice (44ml) -1 1/2 Tbsp lemon zest -1 tsp vanilla -1/2 cup milk, room temperature (118ml) Lemon Syrup -1/4 cup lemon juice (59ml) -1/4 cup granulated sugar (50g) Lemon Glaze -1 1/2 cups powdered sugar (180g) -1 1/2 to 2 Tbsp lemon juice (22-29ml) -1 Tbsp milk (14ml) Instructions Lemon Loaf 1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan. 2. In a medium bowl whisk together flour, baking powder, and salt. Set aside. 3. In a large bowl add the sugar and lemon zest. Rub them together with your fingers until it looks like sand. 4. Add the softened butter. Beat until light and fluffy. 5. Add the lemon juice and mix until combined. 6. Add the eggs, one at a time, mixing well each time. When adding the third egg also add the vanilla and mix until well combined. 7. Add the dry ingredients to the creamed mixture alternately with the milk. Mix everything until just combined to prevent over mixing. 8. Pour the batter into the prepared loaf pan and bake 45-55 minutes. Let it cool in the loaf pan for about 15 minutes and then place on a cooling rack to cool for another 20-30 minutes. Lemon Syrup 1. Once the lemon loaf is cooled, add sugar and lemon juice to a small pot on medium heat. Mix until the sugar is fully dissolved and then remove from heat. Let it cool about 5 minutes and rub all over the loaf with a basting brush. I used about half of the lemon syrup. Lemon Glaze 1. In a small bowl add powdered sugar, lemon juice, and milk. Mix until combined. If you want more of a thick consistency add more powdered sugar, and if you want it more thin add more lemon juice or milk. Evenly pour the glaze all over the lemon loaf and sprinkle some lemon zest. Let it sit for about 15 minutes so the glaze sets. #lemon #loaf #poundcake #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

This is your sign to make some banana pudding 🫡 #baketok Ingredients - 14-ounce can of sweetened condensed milk - 1 ½ cups cold whole milk - 1 tsp vanilla extract - 8 oz cream cheese - 1 package of instant vanilla-pudding mix (Jell-O is recommended) - 3 cups of heavy cream - 11-ounce box of vanilla wafers (Nilla Wafers are recommended) - 6 ripe bananas, sliced Full detailed recipe on my website, always 🥹💖 #dessert #bakewithfreya #foodie #baking #bakingvideo #food #sweet #bananapudding

Blueberry cream cheese crumble muffins 🫐 #baketok Ingredients For muffin batter 120 ml milk 2 eggs 1 + 1/2 tsp vanilla extract 113g salted butter (melted) 220g granulated sugar 250g all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/4 tsp cinnamon (optional) 320g fresh blueberry For crumbs topping 45 g salted butter (melted) 45 g granulated sugar 30 g brown sugar 75 g all-purpose flour 1/4 tsp cinnamon (optional) For cream cheese 225g cream cheese 48g granulated sugar 1 tbsp all purpose flour 1 tsp lemon juice FOR CRUMBLE TOPPING 1. In a medium mixing bowl, add all-purpose flour, cinnamon, granulated sugar, and brown sugar. Combine thoroughly with a whisk. 2. Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins. FOR MUFFIN BATTER 1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray. 2. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract. 3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined. 4. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined. 5. With a spatula, gently fold in the blueberry, being careful not to over mix the batter 6. Line your muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.   7. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy! #baking #dessert #sweet #bakewithfreya #food #foodie #bakingrecipe #bakingvideo #cookingvideo #blueberrymuffins #muffins

Chocolate chunck brownies 🤎 I use recipe from @Matt Adlard bake it better cookbook 📚 #baketok #baking #dessert #brownies #chocolate #sweet #bakewithfreya #food #foodie #bakingrecipe #bakingvideo

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

Raspberry cheesecake crumb bars🍰✨ recipe will be posted soon🫶🏼 #raspberry #cheesecake #crumble #bars #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy ##baketok #fyp

ice cream sandwiches are my fav thing ever, the recipes from claire saffiz :) #foryoupage #fyp #viral #trending #foodtiktok #baketok #bakingtiktok #baking #easyrecipe #recipevideo #bakingvideo #icecreamsandwiches

Pecan pie cheesecake bars🍂🥧🍁 Recipe: Ingredients Crust -1 3/4 cups graham cracker crumbs (about 18 sheets) -1/4 cup granulated sugar (49g) -1/2 cup unsalted butter, melted (113g) Cheesecake -16oz cream cheese, room temperature -2/3 cup granulated sugar (132g) -1/3 cup sour cream, room temperature (75g) -1 Tbsp all-purpose flour (8g) -2 eggs, room temperature -2 tsp vanilla -1/8 tsp salt Pecan pie 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 (118ml) -1 tsp vanilla -1/16 tsp salt Instructions For the crust: 1. Line an 8x8 inch baking pan. 2. In a bowl add graham cracker crumbs, sugar, and melted butter. Mix until combined and crumbly. 3. Press the crust in the bottom of the pan and pack it tightly. Make sure to pack the crumbs just enough that the crust feels firm but not too solid. Set aside. For the cheesecake filling: 1. Preheat oven to 350°F. 2. In a large bowl beat the cream cheese and sugar until smooth and creamy. 3. Add the eggs, sour cream, flour, vanilla, and salt. Mix until combined. 4. Pour the filling on top of the crust. 5. Bake for 25-30 minutes. The center will be a bit wobbly. 6. Let it cool to room temperature before putting it in the fridge for a few hours until chilled completely. For the pecan pie 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 3-4 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 2-3 minutes so that it thickens, constantly stirring. 4. Remove from heat and mix in the pecans. Let it cool for about 5 minutes. 5. Spoon over cheesecake. 6. Place in the fridge for 40 minutes to 1 hour so the pecan layer sets. 7. Slice and store leftovers in an airtight container in the fridge. #pecanpie #cheesecake #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #fallbaking #bakingtherapy #baketok #fallvibes #fyp

Apple pie cheesecake cookies🍏🍂🍪 Recipe: Ingredients Apple Pie Filling -3 cups Granny Smith apples, peeled and chopped (about 3 apples) -2 Tbsp unsalted butter (28g) -1/3 cup light brown sugar, packed (71g) -2 tsp cornstarch -2 tsp cinnamon -1/16 tsp ground nutmeg Cookies -1 3/4 cups all-purpose flour (210g) -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 -Caramel sauce (optional to drizzle on top of cookies) Cream Cheese Frosting -4 Tbsp unsalted butter, softened (56g) -4oz cream cheese, softened (113g) -1 1/2 to 2 cups powdered sugar (170 to 227g) -1 tsp vanilla Instructions For the apple pie filling: 1. Combine apples, butter, brown sugar, cornstarch, nutmeg and cinnamon in a medium sized pan over medium-low heat. Stir frequently until butter is melted and sugar is dissolved. 2. Bring to a simmer, stirring occasionally, until apples are tender when pierced with a fork. 3. Set aside to cool completely. 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 fold in the dry ingredients until just combined. 6. Scoop the dough using a 3 tablespoon cookie scooper and place on a lined baking sheet. Bake for about 9-12 minutes. Let the cookies cool for about 10 minutes on the baking sheet and then place on a cooling rack to completely cool before frosting. For the cream cheese frosting: 1. In a small bowl beat the butter and cream cheese until smooth and creamy. 2. Add the powdered sugar and vanilla. Mix until combined. 3. Add to a piping bag or ziploc bag and cut the tip off. Swirl the cream cheese on the cooled cookies. 4. Add apple pie filling on top of the frosting and drizzle caramel sauce. #apple #applepie #cheesecake #caramel #cookies #fallbaking #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

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

beignets ft a special guest ‼️ recipe is from simply recipes ❤️ #baking #recipe #easyrecipe #viral #fyp #foryoupage #bakingvideo #baketok #foodtok #trending #foodtiktok #dessert #bakingtiktok #bakingrecipe #princessandthefrog #beignets

birthday tradition: Dutch baby for breakfast 🍽️🍓 #birthday #capricorn Ingredients ½ cup whole milk (120ml) ½ cup all-purpose flour (60g) 3 large eggs 2 tablespoons granulated sugar 1 teaspoon vanilla extract ¼ teaspoons salt 2 tablespoons unsalted butter Confectioners’ sugar for dusting Recipe from preppy kitchen 🥰🫶🏻 #birthdaytradition #baking #bakingvideo #bakewithfreya #cooking #cooking #cooking #food #foodie #dessert #breakfast #dutchbaby

2 Giant, Gooey Chocolate Chip Cookies 🥹🥳 #chocolatechipcookies #cookies #fypage #desserttiktok #recipes #baking #cookietok #fypppppppppppppppppppppppppppppp #desserts #bakingvideo

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