Sarah Sweets

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

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! 💚

09/25/2026

I didn’t think sweet potato fries needed marshmallow dip until I made this 😭

Crispy sweet potato fries with a lightly sweet cinnamon sugar coating and the fluffiest toasted marshmallow meringue dip 🧡

Sweet Potato Fries

* 2 large sweet potatoes
* Neutral oil, for frying
* 2 tbsp (25g) granulated sugar
* 1/2 tsp cinnamon
* 1/2 tsp fine salt

Toasted Marshmallow Meringue Dip

* 4 large egg whites
* 1 cup (200g) granulated sugar
* 1/4 tsp cream of tartar
* 1/8 tsp salt
* 1 1/2 tsp vanilla extract

Peel the sweet potatoes and cut off the ends. I used my Once For All mandoline to cut them into even fries. Soak the fries in cold water for 30–60 minutes, then drain and dry them VERY well.

Heat a few inches of neutral oil to 325°F. Fry the sweet potatoes in batches for 3–5 minutes, then transfer to a wire rack and let rest for 10–15 minutes. Increase the oil to 375°F and fry again just until crisp and golden. Keep an eye on them because sweet potatoes brown FAST! Mix the sugar, cinnamon, and salt together and lightly toss with the fries while they’re still hot.

For the marshmallow dip, add the egg whites, sugar, cream of tartar, and salt to a heat-safe bowl over gently simmering water. Whisk constantly until the sugar is dissolved and the mixture reaches 160°F. Transfer to a mixer and whip on high until thick, glossy stiff peaks form. Mix in the vanilla.

Pile the meringue into a serving bowl, make plenty of peaks, and torch until golden and toasted. Serve with the warm sweet potato fries!

I used my Once For All mandoline to get the sweet potatoes evenly cut, and it can also slice, shred, and dice! I love how quickly it made the prep for these. You can check it out here:
https://amzn.to/4y5C7u9⁠

Jesus loves you, sweet potato! 🧡

09/23/2026

Buttery, toasted croissants stuffed with melted Hershey’s chocolate, graham crackers, and gooey marshmallows 🤎

Ingredients

* 2 croissants
* Butter
* 6 pieces Hershey’s Milk Chocolate
* Graham crackers, broken into pieces
* Mini marshmallows

Instructions

1. Roll out each croissant until flattened.
2. Heat a frying pan over low heat with a little butter.
3. Place one flattened croissant into the pan, then add 6 pieces of Hershey’s Milk Chocolate, graham cracker pieces, and mini marshmallows.
4. Cover with a lid and keep it over low heat until the chocolate begins to melt and the bottom of the croissant is golden and toasty.
5. Remove the lid and place the second flattened croissant on top.
6. Carefully flip and continue cooking until the marshmallows are melted and the other side is golden and toasted.
7. Remove from the pan, slice, and enjoy that s’mores pull!

Jesus loves you 🤎🤍

09/20/2026

I couldn’t decide if I wanted cookies or crème brûlée… so I made both 😭

These soft vanilla cookies are topped with a thick, creamy vanilla custard and finished with real caramelized sugar for that classic crème brûlée CRACK. And yes, tapping into a cookie with a spoon is every bit as satisfying as it looks 😂

Crème Brûlée Cookies

Cookies
1 cup (226g) unsalted butter, room temperature
3/4 cup (170g) packed light brown sugar
1/3 cup (60g) granulated sugar
1 tsp vanilla bean paste
2 large eggs
1/2 cup (120g) sour cream
2 1/2 cups (300g) all-purpose flour
1 box (3.4 oz) instant vanilla pudding mix
3/4 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder

Vanilla Custard
1 family-size box instant vanilla pudding mix
1 1/2 cups (360ml) heavy whipping cream
1 1/2 cups (360ml) milk
1 tbsp vanilla bean paste

For the Brûlée
Granulated sugar

Instructions

1. Cream the butter, brown sugar, granulated sugar, and vanilla bean paste until smooth.
2. Add the eggs one at a time, mixing until smooth after each addition. Mix in the sour cream.
3. Add the flour, vanilla pudding mix, salt, baking soda, and baking powder. Mix just until combined.
4. Cover and chill the dough for about 1 hour.
5. Divide into 12 large dough balls. Place 4 at a time on a parchment-lined or greased baking sheet and bake at 325°F for 13–15 minutes. Let cool completely.
6. Beat the family-size vanilla pudding mix, heavy whipping cream, milk, and vanilla bean paste until thick and smooth.
7. Spread a thick, fairly flat layer of custard over each cooled cookie.
8. Freeze the frosted cookies for 30 minutes before brûléeing them. You want the pudding very cold and firm so it doesn’t melt when you torch the sugar.
9. Sprinkle a thin, even layer of granulated sugar over the cold custard and torch until melted and caramelized. Let the sugar harden for 1–2 minutes, then give it that crème brûlée crack 😭🔥

Jesus loves you 🤍

09/20/2026

I put Tootsie Hoots to the ultimate snack test 👀

Tootsie Roll Industries surprised me with BOTH the Fruit Ones and the new Chocolate & Vanilla Hoots, so I had to see what they were actually best on 😭 We tried caramel apples, chocolate-covered pretzels, and cosmic brownies… and one combo absolutely took it

They’re soft and chewy inside with that light crispy shell and I’m officially obsessed 😭 Tootsie Hoots are hitting stores this week!

Which combo do y’all think would be the best?? 👀

Jesus loves you 💕

09/18/2026

This might actually be the best pie I’ve ever made 😭🥧

The blackberry filling is thick, jammy, and packed with berries, but somehow the part I couldn’t stop eating was the crust. And trust me, this is NOT the crust you or your family leaves sitting on the plate 😂 Wait until you see what I put in it.

Blackberry Filling
32 oz (907g) blackberries
1 1/2 cups (300g) granulated sugar
Juice of 3 small lemons
1/3 cup (43g) cornstarch
1/3 cup (80ml) cold water
1 tsp vanilla extract
1/4 tsp salt
2 tbsp (28g) butter

Cook the blackberries, sugar, and lemon juice until juicy. Whisk the cornstarch with the cold water, stir it in, and bring to a bubbling simmer. Cook for 2–3 minutes until VERY thick and glossy. Remove from the heat and stir in the vanilla, salt, and butter. Let cool completely.

Now for my new favorite pie crust 👀
1 box yellow cake mix
1 cup (120g) all-purpose flour
1 cup (226g) cold unsalted butter, cubed
Ice water, as needed

Pulse the cake mix and flour together. Add the cold butter and pulse until crumbly with pea-sized pieces remaining. Add ice water 1 tbsp at a time just until the dough holds together when squeezed. Divide into 2 discs, making the bottom portion slightly larger, and refrigerate for 30–45 minutes.

Roll out the larger disc and place it in a 9-inch pie dish. Add the completely cooled blackberry filling, roll out the second crust, and place it on top. Trim and crimp the edges, then cut vents.

Whisk 1 egg + 1 tbsp water, lightly brush it over the crust, and sprinkle with granulated sugar.

Bake at 350°F for 1 hour 15 minutes–1 hour 30 minutes, until beautifully golden and the filling is bubbling. Let cool completely before slicing so that thick blackberry filling can fully set.

And yes… a warm slice with vanilla ice cream is mandatory 😭🍨

Jesus loves you 💜

09/16/2026

A regular caramel apple wasn’t enough for me, so I made it cheesecake 🍏

The soft homemade caramel only takes two ingredients and doesn’t stick to your teeth, then the apples get dipped in a creamy cheesecake coating and covered in graham cracker crumbs.

Ingredients

* 4 Granny Smith apples
* 1 bag (11 oz) Kraft Caramel Bits
* 1/4 cup heavy cream
* cream cheese chips
* shortening or coconut oil, as needed
* crushed graham crackers

Instructions

1. Wash and completely dry the apples.
2. Remove the stems and insert skewers or bamboo treat sticks.
3. Line a pan with parchment paper.
4. Melt the caramel bits and heavy cream over medium-low heat, stirring until smooth.
5. Dip each apple in caramel and place on the lined pan.
6. Chill for at least 30 minutes.
7. Melt the cream cheese chips, adding a little shortening or coconut oil as needed until smooth.
8. Dip each chilled caramel apple in the melted cream cheese chips.
9. Immediately dip in crushed graham crackers before the coating sets.
10. Let the coating fully harden before serving.

Jesus loves you 💚

09/14/2026

These Loaded Pumpkin Cream Cheese Pancakes are HUGE 😭🎃

I loaded each one with cream cheese chips, stacked all three, and covered them in a thick cream cheese glaze 🤤

Recipe:

2 1/4 cups all-purpose flour
5 tsp baking powder
1 tbsp granulated sugar
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
1 3/8 cups pumpkin creamer
1/2 cup whole milk
3/4 cup pumpkin purée
4 tbsp melted butter
2 large eggs
1 1/2 cups cream cheese chips

Cream Cheese Glaze:
4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
2–3 tbsp milk

1. Whisk together the flour, baking powder, sugar, salt, cinnamon, and pumpkin pie spice.
2. In a separate bowl, whisk together the pumpkin creamer, milk, pumpkin purée, melted butter, and eggs. Add the wet ingredients to the dry and mix just until combined.
3. Heat a nonstick pan over medium-low heat. Pour about 3/4 cup batter into the pan and gently spread it into a large circle.
4. Sprinkle 1/2 cup cream cheese chips over the center, leaving a border around the edge, then cover with about 1/3 cup more batter.
5. Cook low and slow until the edges are set, bubbles are staying open on top, and the pancake releases cleanly. Flip and cook the other side until cooked through. Repeat to make 3 giant pancakes.
6. Beat the softened cream cheese until smooth. Mix in the powdered sugar and vanilla, then gradually add milk until thick but pourable.
7. Stack all three pancakes, pour over the cream cheese glaze, then cut in and enjoy 🤤🎃

Made using my Redchef nonstick pan ❤️
Shop here: https://bit.ly/45GPDIL

RedChef also has a special promotion coming October 7–8, so keep an eye out! 👀

Taste and see that the Lord is good. 🧡

09/12/2026

I may have found my favorite ice cream taco flavor yet 🍪🌮

Crispy waffle shells coated in chocolate and crushed Oreos, stuffed with cookies & cream ice cream, then topped with Oreo pieces and a hot fudge drizzle 🤤

And this round I made the shaping method even easier — literally just two cups and a piece of parchment paper!

OREO y’all might need to see this one 👀

Ingredients:

* Waffle cones
* Chocolate
* Oreos
* Cookies & cream ice cream
* Jarred hot fudge

Instructions:

1. Add a little water to a pot and bring it to a simmer. Place a metal strainer over the pot without letting it touch the water, add one waffle cone, then cover with a lid and steam just until soft and flexible.
2. Carefully unroll the cone along the seam. If it starts cracking or feels stiff, steam it for a few more seconds.
3. Dip or coat the outside of the softened waffle in melted chocolate, then immediately press it into crushed Oreos.
4. Place two cups close together with a piece of parchment paper between them, then set the coated waffle into the gap so it forms a taco shape. Let it cool completely until crisp.
5. Once crisp, brush a thin layer of melted chocolate inside the shell and let it set.
6. Let the cookies & cream ice cream sit out for a few minutes until it softens enough to scoop and spread. Fill each taco generously, then freeze until firm.
7. Warm the jarred hot fudge just enough that it’s smooth and drizzleable.
8. Top with broken Oreo pieces, drizzle with hot fudge, then freeze again until firm.

Use your favorite ice cream, chocolate, and toppings and make them your own!

I SCREAM for Jesus 🤍🖤

09/11/2026

Banana pudding just gave Rice Krispie treats the upgrade they needed 🍌

They’re thick, chewy, ridiculously gooey, and loaded with banana cream flavor, Nilla Wafers, marshmallows, and banana white chocolate drizzle.

Kellogg’s Rice Krispies

Banana Pudding Rice Krispie Treats

Ingredients

* 6 tbsp unsalted butter
* 16 oz mini marshmallows, divided (about 8 cups total)
* 4 1/2 cups Rice Krispies cereal
* 3 tbsp instant banana cream pudding mix
* 6 drops banana & cream oil (I know I said 3 in the video, but I added more because I like stronger flavors!)
* 1 tsp vanilla extract
* 1/4 tsp salt
* 3/4 cup roughly crushed Nilla Wafers

Banana White Chocolate Topping

* 3/4 cup white chocolate melting wafers
* 3/4 tsp vegetable shortening
* 7 drops banana & cream oil (I know I said 3 in the white chocolate, but I ended up adding 7!)
* Yellow food coloring
* Crushed Nilla Wafers
* Extra Nilla Wafers
* Mini marshmallows

Instructions

1. Use a silicone 8×8 pan, OR line an 8×8 pan with parchment paper and grease it well. Reserve 1 cup of the mini marshmallows.
2. Melt the butter over low heat. Add the remaining marshmallows and stir just until completely melted.
3. Remove from the heat and stir in the banana pudding mix, banana & cream oil, vanilla, and salt.
4. Fold in the Rice Krispies and crushed Nilla Wafers, then fold in the reserved cup of mini marshmallows.
5. Transfer to the prepared pan and press firmly into an even layer without crushing the cereal.
6. Melt the white chocolate with the shortening. Stir in the banana & cream oil and a little yellow food coloring until pastel yellow.
7. Generously drizzle over the top, then immediately add crushed Nilla Wafers, larger wafer pieces, and mini marshmallows.
8. Let set for about 45–60 minutes at room temperature, then cut into thick squares and enjoy!

Jesus loves you 💛

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