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

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

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

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

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