Sarah Sweets

Sarah Sweets Just a girl who loves Jesus & baking 💜🧁
(8)

Cosmic Brownies… but BETTER 🍫✨These are rich, fudgy, extra chocolatey, and covered in the smoothest milk chocolate ganac...
08/11/2026

Cosmic Brownies… but BETTER 🍫✨

These are rich, fudgy, extra chocolatey, and covered in the smoothest milk chocolate ganache 🤤 Basically the homemade version of the childhood classic, but even better.

Swipe for the full recipe! 💕

“Taste and see that the Lord is good.” — Psalm 34:8 🤍

Share this with someone who would absolutely destroy a pan of these 👀

08/10/2026

My dream charcuterie board 🤤✨

I got this charcuterie board for my birthday and had to go ALL OUT 😭 From sweet soppressata with chili orange jam to garlic herb goat cheese on rosemary olive oil crackers, every little combo on here was so good.

And of course I had to add some sweet stuff too 👀 Dubai chocolate, cookies, chocolate pretzels, fruit… basically everything I’d want on one board.

Also shoutout to my sis Fiya Arts for being behind the camera telling me where to put everything because I had NO idea what I was doing 😭

Board from CAWIU ✨

Tell me what you’re grabbing first 🤭

Jesus loves you more than you know ❤️

08/10/2026

If Biscoff cheesecake and crème brûlée French toast had a baby 🤤🔥

Crispy caramelized Biscoff on top, golden Hawaiian roll French toast, and the creamiest Biscoff cheesecake filling inside 😭✨

Biscoff Crème Brûlée Cheesecake Stuffed French Toast

French Toast

* 1 pack Hawaiian sweet rolls
* 3 eggs
* ½ cup milk
* 2 tbsp granulated sugar
* 1 tsp vanilla
* Butter for frying

Biscoff Cheesecake Filling

* 16 oz cream cheese, softened
* ¾ cup Biscoff cookie butter
* ¾ cup powdered sugar
* 1 tsp vanilla
* 4 oz whipped topping

Crème Brûlée Topping

* 1 cup granulated sugar
* ½ cup water
* 1 tsp corn syrup
* Crushed Biscoff cookies

Directions

1. Whisk together eggs, milk, sugar, and vanilla.
2. Dip the Hawaiian rolls into the egg mixture and cook in a buttered skillet over medium-low heat, turning until golden on all sides.
3. Beat cream cheese until smooth. Add Biscoff, powdered sugar, and vanilla and beat until creamy. Gently fold in the whipped topping.
4. Add sugar, water, and corn syrup to a clean saucepan. Stir just until combined, then bring to a boil. Once boiling, do not stir. Cook to about 325°F.
5. Carefully dip the tops of the French toast into the hot caramel and immediately sprinkle with crushed Biscoff cookies. Let cool until the shell is completely hard.
6. Make a hole in the bottom of each roll and pipe in plenty of Biscoff cheesecake filling.
7. Crack into that brûlée shell and ENJOY 🤤

Jesus loves you more than you know ❤️

08/07/2026

BANANA PUDDING upside-down cheesecake… WOW 😍🍌

This one has a buttery Nilla wafer, Chessman and graham cracker crust, creamy banana cheesecake, and a banana pudding center layered with soft vanilla wafers and salted caramel 🤤💛

Crust:
• 1 box Nilla Wafers
• 1 sleeve Chessman cookies
• 9 honey graham cracker sheets
• 1 cup melted butter

Banana Pudding Center:
• 1 (3.4 oz) box instant banana cream pudding
• 1 cup heavy cream
• 1 cup cold milk
• Broken Nilla Wafers (from another box)
• Ghirardelli Sea Salt Caramel Sauce

Banana Cheesecake:
• 24 oz cream cheese, room temperature
• 8 oz mascarpone, room temperature
• ½ cup sour cream, room temperature
• 1 (3.4 oz) box instant banana cream pudding
• 2 large ripe bananas (about 1¼ cups blended)
• 1½ cups powdered sugar
• 1½ tsp vanilla
• 1½ cups heavy cream
• ½ cup powdered sugar

IMPORTANT:
Make sure all cold cheesecake ingredients are at room temperature before starting.

Directions:

1. Grease a 9-inch springform pan and line with parchment.
2. Crush cookies and graham crackers, mix with butter, press into pan, and freeze.
3. Whisk pudding mix, heavy cream and milk until thick. Refrigerate.
4. Beat cream cheese. Mix in mascarpone, sour cream, pudding mix, bananas, powdered sugar and vanilla.
5. Whip heavy cream with ½ cup powdered sugar to stiff peaks and fold in.
6. Add about ⅔ of the cheesecake, create a deep well, and if your well is too soft and keeps falling in, freeze the cheesecake for about 15 minutes, or until firm enough to hold its shape.
7. Fill with banana pudding, broken Nilla Wafers and caramel, repeating layers until full.
8. Cover with remaining cheesecake.
9. Refrigerate overnight.
10. Flip onto a serving plate and remove the pan.
11. Dig in!

Jesus loves you more than monkey love banana 🐵💛

08/05/2026

This chocolate pistachio sheet cake is dangerously good 🤤

This rich sheet cake is covered in the silkiest pistachio ganache and every bite melts in your mouth

Chocolate cake

* 2 cups cake flour
* 1 cup granulated sugar
* 1 cup packed dark brown sugar
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup Dutch-process cocoa powder
* 2 teaspoons espresso powder, optional
* 2/3 cup boiling water
* 1 cup sour cream
* 1/2 cup neutral oil
* 2 large eggs
* 2 teaspoons vanilla extract

Pistachio ganache

* 3 2/3 cups white chocolate chips
* 1 cup + 2 tablespoons heavy cream
* 3/4 cup pistachio cream
* 1 tablespoon unsalted butter
* chopped pistachios for topping

Recipe

1. Preheat the oven to 325°F and grease a 9×13-inch pan.
2. Whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cocoa powder, and espresso powder.
3. In a separate bowl, whisk the boiling water into the cocoa mixture until smooth, then mix in the sour cream, oil, eggs, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix just until combined.
5. Pour into the prepared pan and bake for 35 minutes, or until a toothpick comes out with a few moist crumbs. Let the cake cool completely.
6. Heat the heavy cream until steaming, then pour it over the white chocolate chips. Let it sit for a minute before adding the pistachio cream and butter.
7. Blend until smooth, silky, and glossy.
8. Pour the ganache over the cooled cake, then top with chopped pistachios.

Jesus loves you and He has a sweet plan for your life 🤎

08/04/2026

My sister made this white chocolate raspberry cheesecake for my birthday, and I somehow waited over 48 hours to cut into it 😭

But baker to baker, I understood the assignment—you do not rush a cheesecake before it’s fully set 😂 The texture was unbelievably smooth and silky, and the white chocolate with the raspberry was the perfect balance of rich, sweet, and slightly tart. It tasted absolutely insane 🤤

So thankful for another year of life, and thankful my family for making my birthday so special 🥳

Thank you all so much for following along on this journey. I truly love every single one of you, and I’m so grateful for every one of you. Most importantly, Jesus loves you more than you know. ❤️🤍

08/03/2026

Banana pudding and crème brûlée had a baby 🤤

Soft Hawaiian rolls stuffed with homemade banana pudding, dipped in French toast, finished with a crackly crème brûlée shell, and topped with crushed vanilla wafers ✨

Ingredients

French Toast

* 12 Hawaiian rolls
* 3 eggs
* ½ cup whole milk
* 2 tbsp granulated sugar
* 1 tsp vanilla
* Butter for the pan

Banana Pudding Filling

* 1 (3.4 oz) box instant banana pudding mix
* 1 cup heavy cream
* ½ cup whole milk

Crème Brûlée Shell

* 1 cup granulated sugar
* 1 cup water

Topping

* Crushed vanilla wafers

Directions

1. Beat together the banana pudding mix, heavy cream, and milk until thick. Refrigerate while preparing the French toast.
2. Whisk together the eggs, milk, sugar, and vanilla.
3. Quickly dip each Hawaiian roll into the egg mixture, coating all sides without soaking.
4. Cook in a buttered skillet over medium-low heat, turning until golden on every side.
5. In a saucepan, heat the sugar and water until it reaches 315–325°F and turns a deep golden amber.
6. Dip the tops of each roll into the caramel and immediately sprinkle with crushed vanilla wafers.
7. Let the caramel shell harden completely.
8. Flip each roll over, poke a small hole in the bottom, and pipe in the chilled banana pudding filling.

💛 Jesus loves you

Upside-Down Biscoff Cheesecake 🤎✨If you love Biscoff, this one is going to be dangerous. Every bite is unbelievably smoo...
08/01/2026

Upside-Down Biscoff Cheesecake 🤎✨

If you love Biscoff, this one is going to be dangerous. Every bite is unbelievably smooth, rich, and packed with that warm caramelized cookie butter flavor. The cheesecake itself is light and creamy, but hidden in the center is a thick layer of melted Biscoff spread that slowly oozes out with every slice. Then the whole thing gets coated in crushed Biscoff cookies for the perfect little crunch.

The best part? It’s completely no-bake, so all you have to do is mix, chill overnight, flip it over, and watch everyone’s jaw drop when you cut into it. It’s the kind of dessert that looks bakery-worthy but is surprisingly simple to make at home, yet tastes like something you’d order from your favorite dessert shop.

Swipe for the full recipe! 🤎

❤️ Jesus loves you… and you butter believe it!

07/31/2026

This butterscotch brioche bread pudding is unreal 🤤

Soft, buttery brioche soaked in vanilla custard, layered with homemade butterscotch, then served warm with vanilla ice cream 🍨

Ingredients:

Bread Pudding

* 1½ loaves brioche bread, cubed
* 6 large eggs
* 2 cups heavy cream
* 2 cups whole milk
* 1 cup granulated sugar
* 2 tsp vanilla extract
* 1 tsp cinnamon
* ¼ tsp nutmeg
* Pinch of salt

Homemade Butterscotch Sauce

* 1 cup dark brown sugar
* ½ cup salted butter
* 1 cup heavy cream
* 1 tsp vanilla extract
* Pinch of salt
* Vanilla ice cream for serving

Recipe:

1. Cut the brioche into cubes and let it dry out for a few hours (or overnight).
2. Whisk together the eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt.
3. Pour the custard over the brioche and let it soak for about 20 minutes.
4. Meanwhile, make the butterscotch by melting the butter and dark brown sugar together over medium heat. Stir in the heavy cream, vanilla, and salt, then simmer until smooth.
5. Layer half of the soaked brioche into a greased 9x13 baking dish. Drizzle with about 1 cup of the butterscotch sauce, then top with the remaining brioche.
6. Pour any remaining custard from the bowl over the top.
7. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 20–30 minutes, or until the center is set and the top is golden brown.
8. Let it rest about 20–30 minutes before serving.
9. Serve warm with vanilla ice cream and drizzle each slice generously with the remaining homemade butterscotch sauce.

🧡 Jesus loves you

07/29/2026

This no-bake cherry cheesecake delight is dangerously easy 🍒

Layers of buttery pound cake, cherries, creamy cheesecake filling, and extra creamy Cool Whip in every scoop

Ingredients
1 Sara Lee pound cake, thawed and chopped into cubes
2 cans cherry pie filling, divided
1 container no-bake cheesecake filling
1½ (8 oz) tubs extra creamy Cool Whip

Instructions

1. Spread the chopped pound cake evenly across the bottom of a 9x13-inch dish.
2. Spoon 1½ cans of cherry pie filling evenly over the pound cake.
3. Spread the no-bake cheesecake filling over the cherries.
4. Spread all 1½ tubs of Cool Whip over the cheesecake layer.
5. Add the remaining ½ can of cherry pie filling in blotches across the top.
6. Gently swirl the cherries into the Cool Whip for the design.
7. Chill for 1–2 hours before serving.

Taste and see that the Lord is good 🤍

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McKinney, TX

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