If you’ve made it here, you’ve seen what I’ve been doing over on TikTok! Sometimes the recipes I make for just for the content aren’t always in detailed posts on my blog. Here you will find all of my Tik Tok recipes as well as others that I make!
Whoopie Pies from Foodess
Jenn is such an inspiration! Not only does she create all sorts of recipes, her food photography is something to be admired. These whoopie pies are *chef’s kiss. I made a half batch and they turned out great! I also filled them with my homemade marshmallow fluff. Her original recipe can be found here.
Peanut Butter Banana Brownies from Olive & Artisan
Had some extra bananas so I went ahead and made Karlee’s absolutely amazing peanut butter banana brownies. They were an absolute hit at work! The recipe I used can be found here.
Lemon Crumble Bar Adapted From Easy Gay Oven
I was super excited to re-create a recipe from Eric as I have been following him for a while. This one turned out to be such a lovely and delicious bar made from lemon curd instead of his original raspberry jam. I also decided to omit the oats as I wasn’t sure how they’d pair with the lemon. His original recipe can be found here.
Lemon Crumble Bars
- 1/2 Cup Unsalted Butter, soft-1 stick (113 g)
- 1/2 Cup Granulated Sugar (100 g)
- 1 1/2 Cup All Purpose Flour (200 g)
- 1/4 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 each Egg Yolks
- 1 each Large Egg
- 1 Cup Granulated Sugar (100 g)
- 1/4 Cup Lemon Juice (44 ml)
- pinch Kosher Salt
- 1/3 Cup Unsalted Butter (76 g)
- Combine together the butter and sugar. Add in the flour, baking powder, and salt. Mix until a crumbly dough forms.
- Press 3/4 of the dough into the bottom of an 8"x8" pan prepared with parchment paper and pan spray. Bake at 350° F (176° C) for 15 mins. Let cool 10 minutes before adding the prepared lemon curd.
- Combine all of the lemon curd ingredients into a metal or glass bowl. Place over a double boiler and steam for about 10 minutes. Make sure to NEVER let the water boil or you will over cook your curd quickly.
- Once thick enough to coat the back of a spoon, let cool 10 minutes before adding to the top of par baked crust.
- On top of the lemon curd crumble on the remaining 1/4 of the crust evenly. Continue to bake for 30-35 minutes until the edges of the pan are starting to brown slightly.
- Let cool at room temperature for 20 minutes before placing in the fridge to finish cooling for at least 2 hours.
- Slice into 9 or 12 squares and enjoy!
Brown Butter Chocolate Chip Cookies
These babies are an adaptation of my perfect chocolate chip cookies just using brown butter!! Find the recipe here!
Cherry Scone-Adapted From Freshwater Peaches
For this recipe, I decided to keep with the “healthy” theme as Mariah’s is a Paleo version. I used Bob’s Redmill 1:1 Gluten Free All-Purpose Flour. The wheel landed on cherries, so I had to use those instead of the original blueberries. One more small change was adding a liiiittle more sugar to balance out the tartness of the cherry, with the addition of almond extract instead of vanilla. Her recipe can be found here.
Gluten-Free Cherry Scones
- 3 Tbl Coconut Oil (42 ml)
- 1 Tbl Maple Syrup
- 1 each Large Egg
- 1 tsp Almond Extract
- 1 Cup All-Purpose Flour (120 g)
- 2 Tbl Granulated Sugar (30 g)
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1/2 Cup Frozen Cherries (115 g)
- Combine in a medium mixing bowl all of the wet ingredients.
- Add in the dry indents and mix 3/4 of the way, add the cherries and finish mixing when a dough forms.
- Place on a lightly floured surface and shape into a circle and cut into 4 triangles.
- On a parchment lined baking sheet, place the scones on top. Brush with coconut oil and course sugar if desired.
- Bakke at 350° F (177 C) for 15 minutes.
- Let cool and enjoy!