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

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

Pumpkin cake bars🍂🎃🍰 Recipe: Ingredients Pumpkin cake -2 cups all-purpose flour (240g) -2 tsp baking powder -1 tsp baking soda -2 tsp cinnamon -1 1/2 tsp pumpkin pie spice -1 tsp salt -1 cup vegetable or canola oil (240ml) -1 cup granulated sugar (198g) -1/2 cup light brown sugar, packed (106g) -15oz can pumpkin puree -4 eggs, room temperature -2 1/2 tsp vanilla Cream cheese frosting: -8oz cream cheese, room temperature (226g) -1/2 cup unsalted butter, room temperature (113g) -3 cups powdered sugar (360g) -2 tsp vanilla -pinch of salt -Pecans for topping (optional) Instructions For the pumpkin cake: 1. Preheat oven to 350°F. Grease a 9x13 inch baking pan. 2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 3. In a large bowl whisk together vegetable oil, granulated sugar, brown sugar, and pumpkin puree. 4. Add eggs and vanilla. Mix until fully combined. 5. Add dry ingredients to wet ingredients and fold in until just combined. 6. Pour the batter into the prepared baking pan. 7. Bake 30-35 minutes. Cake is done when a toothpick inserted in the center comes out clean. Let it cool completely before frosting. For the cream cheese frosting: 1. In a medium bowl beat the cream cheese and butter until smooth and creamy. 2. Add the vanilla, salt, and powdered sugar. Mix until fully combined. 3. Spread on top of the cooled cake and top with pecans. #pumpkin #cake #fallbaking #fallvibes #baking #recipe #bakingtiktok #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

Pumpkin bread🍂🎃🍞 Recipe: Ingredients Crumble/Streusel -1/2 cup all-purpose flour (65g) -1/4 cup light brown sugar, packed (53g) -2 Tbsp granulated sugar (24g) -1/2 tsp pumpkin pie spice -1/4 cup unsalted butter, diced (56g) -Pinch of salt Pumpkin Bread -1 3/4 cups all-purpose flour (230g) -1 tsp baking soda -1 tsp cinnamon -1 1/2 tsp pumpkin pie spice -1/2 tsp salt -1/2 cup vegetable oil or canola oil (120ml) -1 1/4 cups pure pumpkin puree (285g) -3/4 cup granulated sugar (148g) -3/4 cup light brown sugar (159g) -2 eggs, room temperature -1 1/2 tsp vanilla -1/3 cup milk, room temperature (78ml) Instructions Crumble/Streusel 1. In a medium bowl whisk together the flour, brown sugar, granulated sugar, pumpkin pie spice, 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. Pumpkin Bread 1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan and set aside. 2. In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 3. In a large bowl whisk together vegetable oil, pumpkin puree, granulated sugar, and brown sugar until fully combined. 4. Add in eggs and vanilla and mix until combined. 5. Gently fold in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until everything is just combined. Do not over-mix. 6. Pour the batter into the prepared loaf pan and sprinkle the crumble all over. 7. Bake for 65-75 minutes. Start checking on the bread at 55 minutes since every oven bakes differently. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. 8. Let the bread cool in the pan before removing and slicing. #pumpkin #crumble #bread #pumpkinbread #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #fallbaking #bakingtherapy #baketok #fallvibes #fyp

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