Sarah Sweets

Sarah Sweets Just a girl who loves Jesus & baking 💜🧁
(2)

08/30/2026

I was not prepared for how good pumpkin Spanish whipped coffee would be ☕️🧡

The perfect iced fall drink when it’s still way too hot outside. Rich pumpkin milk topped with fluffy whipped coffee, then shaken together until creamy.

Makes 4 (20 oz) drinks.

Pumpkin milk
3 cups whole milk
3/4 cup pumpkin spice creamer
1/2 cup pumpkin purée
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/8 tsp salt

Whipped coffee
4 tbsp instant coffee
4 tbsp granulated sugar
4 tbsp hot water

Assembly
Sweetened condensed milk
Ice
Pumpkin pie spice

Add condensed milk to the bottom of each glass. Whisk together the pumpkin milk ingredients until smooth, then pour over the condensed milk and add ice.

Whip the instant coffee, sugar, and hot water until thick and fluffy. Spoon generously over the drinks, dust lightly with pumpkin pie spice, then cover and shake until creamy.

Jesus loves you 🧡

08/28/2026

I didn’t think strawberry crunch ice cream tacos would be THIS good 🍓🌮

Crispy waffle shells coated in white chocolate and strawberry crunch, stuffed with strawberry ice cream, fresh strawberries, and a white chocolate drizzle 🤤

And these were actually so easy to make with things I already had at home!

Ingredients:

* Waffle cones
* White chocolate
* Strawberry ice cream
* Fresh strawberries
* A little oil

Strawberry Crunch:

* 12 Golden Oreos
* 3/4 cup freeze-dried strawberries
* 2 tbsp melted butter

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. While it’s still warm, drape it over a taco holder and let it cool completely so it crisps back up and holds its shape. I made my own by folding foil into sturdy taco-shaped ridges.
4. Crush the Golden Oreos and freeze-dried strawberries together, then mix in the melted butter. This makes enough crunch for about 3–4 tacos.
5. Melt the white chocolate until smooth. Coat the outside/back of each shell, then immediately press it into the strawberry crunch. Let it set.
6. Let the strawberry ice cream sit out for a few minutes, just until it softens enough to easily scoop and spread. Fill each taco generously, then freeze until firm.
7. Top with diced fresh strawberries.
8. Melt a little more white chocolate and stir in a small amount of oil to thin the white chocolate for drizzling. Lightly drizzle it over the strawberries and ice cream.
9. Freeze again until firm, then enjoy!

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

I SCREAM for Jesus 🩷🤍

08/26/2026

I forgot how satisfying homemade toffee is 🤎

Buttery, crisp, and that SNAP is everything

Ingredients
1 1/2 cups (3 sticks) salted butter
2 cups granulated sugar
1/4 cup corn syrup
1/4 cup water
1/4 tsp kosher salt
1/2 tsp baking soda
2 tsp vanilla extract

Directions
Add butter, sugar, corn syrup, and water to a large pot. Cook over medium to medium-high heat without stirring. Instead, gently swish the pot occasionally to help it caramelize evenly.

Cook until the toffee reaches 300–305°F. Remove from the heat and immediately stir in the kosher salt, baking soda, and vanilla.

Pour onto a parchment-lined baking sheet and spread into an even layer. Let cool completely before breaking into pieces and enjoy!

Jesus loves you 🤎

S’mores Banana Bread 🍌🍫This might be the most loaded banana bread I’ve ever made 🤤 Gooey chocolate in the center, toaste...
08/25/2026

S’mores Banana Bread 🍌🍫

This might be the most loaded banana bread I’ve ever made 🤤 Gooey chocolate in the center, toasted marshmallows, graham crackers, and even more chocolate on top.

Save this one for fall because you NEED it 🍂

Jesus loves you s’more than you know 🤎

08/24/2026

Pistachio cream, chopped pistachios, vanilla ice cream, and fresh espresso poured right over the center. So simple but SO good.

Jesus loves you. ❤️

08/23/2026

Homemade ice cream tacos 🌮🍦

Crispy waffle shells stuffed with ice cream, dipped in chocolate, and covered in your favorite toppings 🤤

I made these using the easiest method possible with appliances and supplies you probably already have at home. No fancy taco holder or steamer needed!

Ingredients:

* Waffle cones
* Your favorite ice cream
* Your favorite chocolate
* Coconut oil
* Your favorite toppings

Instructions:

1. Add a little water to a pot and bring it to a simmer. Place a metal strainer over the pot, making sure it doesn’t touch the water, then place one waffle cone inside and cover with a lid.
2. Steam the cone just until it becomes soft and flexible. Carefully remove it and gently unroll it along the seam. If it starts cracking or feels too stiff, steam it for a few more seconds.
3. Immediately drape the softened waffle over a taco holder while it’s still warm. I made my own by folding aluminum foil back and forth into sturdy taco-shaped ridges. Let the waffle cool completely so it crisps back up and holds its shape.
4. Repeat with the remaining cones. I made 3!
5. Let your ice cream sit out for a few minutes until it softens enough to easily scoop and spread. Fill each cooled shell generously, smooth the exposed edge, then freeze until completely firm.
6. Melt your favorite chocolate until smooth, then stir in a couple teaspoons of coconut oil.
7. Working with one frozen taco at a time, dip the exposed ice cream side into the melted chocolate.
8. Immediately add your favorite toppings before the chocolate sets.
9. Place them back in the freezer until completely firm, then enjoy!

Use your favorite ice cream, your favorite chocolate, and whatever toppings you want. Make them completely your own!

I SCREAM for Jesus 🤍

08/21/2026

These are like soft little strawberry pillows with a creamy center, dipped in a strawberry milk French toast custard, cooked until golden, finished with a crisp brûlée shell, and topped with strawberry crunch.

Strawberry filling
1 box strawberry milkshake instant pudding mix
1 cup heavy cream
1/2 cup cold strawberry milk

French toast
Hawaiian rolls
3 eggs
1/2 cup strawberry milk
1 tsp vanilla

Strawberry crunch
4 Golden Oreos
10 freeze-dried strawberry slices
1 tbsp melted butter

Brûlée shell
1 cup sugar
1/2 cup water
1 tbsp white distilled vinegar

Whisk the pudding mix with the heavy cream and strawberry milk until thick.

Make an opening in each Hawaiian roll and fill generously with the strawberry mixture.

Whisk together the eggs, strawberry milk, and vanilla. Dip the stuffed rolls into the strawberry milk custard, then cook until golden on every side.

Crush the Golden Oreos and freeze-dried strawberries, then stir in the melted butter.

For the brûlée shell, add the sugar, water, and vinegar to a pan. Once it starts boiling, do not stir. Cook until it reaches 305°F or turns light golden.

Carefully dip the tops of the French toast into the hot sugar, then add the strawberry crunch right away before the shell sets.

Let the sugar harden, crack in, and enjoy!

Jesus loves you 🩷

Blueberry Swirl Cheesecake Bars 🫐💙These are thick, creamy, and loaded with homemade blueberry swirl 😭✨Swipe for the full...
08/18/2026

Blueberry Swirl Cheesecake Bars 🫐💙

These are thick, creamy, and loaded with homemade blueberry swirl 😭✨

Swipe for the full recipe!

Jesus loves you berry much 💙

08/17/2026

I did NOT expect a Fruit Roll-Up to do this 😭🍦

The Fruit Roll-Up gets cold and turns into the craziest crunchy shell around the ice cream 🤤

All you need:
• Fruit Roll-Ups
• Your favorite ice cream

Unroll the Fruit Roll-Up, add a scoop of ice cream, wrap it up, and eat it right away for that crunchy shell!

Would you try this?? 👀

Taste and see that the Lord is good – Psalm 34:8 🤍

08/16/2026

Chewy toffee cookie bars 🤎✨

When I saw these, I knew I HAD to try them 😭 that gooey toffee layer with the chewy cookie base and chocolate drizzle is insane

Recipe by Rachel (aka Maude) 🤎

Ingredients:

Cookie base:

* 1 cup (227g) unsalted butter, melted
* 1 cup (220g) light brown sugar, packed
* 1/2 cup (100g) granulated sugar
* 2 eggs
* 1 tsp (5mL) vanilla extract
* 2 cups (240g) all-purpose flour
* 1/2 tsp (2.5g) baking soda
* 1/4 tsp (1g) baking powder
* 1 tsp (3g) cornstarch
* 1/2 tsp (3g) salt

Toffee sauce:

* 2 tbsp (28g) unsalted butter
* 1/3 cup (73g) light brown sugar, packed
* 2 tbsp + 2 tsp (60g) light corn syrup
* 1 tbsp + 1 tsp (21mL) heavy whipping cream
* 2 tsp (6g) cornstarch
* 2 tsp (10mL) water
* Pinch of flaky sea salt
* 1/3 tsp (1.7mL) vanilla extract

Topping:

* 4 oz milk chocolate, melted

Directions:

Preheat oven to 350°F. Grease and line an 8x8 pan with parchment paper.

Mix melted butter, brown sugar and granulated sugar until smooth. Add eggs and vanilla.

In a separate bowl, whisk flour, baking soda, baking powder, cornstarch and salt. Slowly mix into the wet ingredients.

Spread evenly into the pan and bake for about 28 minutes, or until the edges are golden and set and the center no longer has a loose jiggle. Baking time can vary, so go by how it looks.

Mix cornstarch and water until smooth.

For the toffee, melt butter over medium heat. Add brown sugar, heavy cream, salt and corn syrup. Whisk until boiling, then add the cornstarch slurry. Stir for 1–2 minutes until slightly thickened. Mix in vanilla.

Pour the hot toffee over the baked cookie base and spread evenly. Bake for about 8 more minutes, or until the toffee is bubbling across the surface. Baking time can vary, so watch for the bubbling rather than relying only on the timer.

Cool completely, drizzle with melted milk chocolate and enjoy ✨

Jesus loves you 🤎

Address

McKinney, TX

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