Redeemed Sweets

Classic Pumpkin Roll Recipe 🍂🎃

The ultimate fall treat! Save this recipe for your next cozy baking day. 🍁

Ingredients:
90g (¾ cup) all-purpose flour
2.4g (½ tsp) baking powder
3g (½ tsp) baking soda
1.3g (½ tsp) ground cinnamon
1.1g (½ tsp) ground cloves
1.5g (¼ tsp) salt
3 large eggs (~150g)
200g (1 cup) granulated sugar
162g (⅔ cup) LIBBY’S® 100% Pure Pumpkin

1. Spread batter evenly into a 15x10-inch pan lined with parchment paper.
2. Bake at 375°F (190°C) for 13–15 minutes, until the cake lightly bounces back when touched.
3. Key Step: Immediately roll the cake up in the parchment paper right out of the oven and let cool completely!
4. Unroll, fill with cream cheese frosting (or American buttercream), and roll it back up.
5. Chill in the fridge to firm up, trim the edges for clean slices, and dust with powdered sugar! ✨

👇 Are you team cream cheese frosting or team buttercream? Let me know below!

Whole dipped apples have an atrocious topping-to-apple ratio. 🍏🍫

There. I said it. You end up with 90% apple and about two bites of actual chocolate or caramel. 
Switching to apple slices on a stick is a total game-changer:
1️⃣ Better Ratio: Every single bite gets the perfect balance of crisp apple, rich chocolate, and toppings.
2️⃣ Easier to Eat: No awkward jaw-dislocating bites required.
3️⃣ Endless Customization: You can load them up with nuts, candies, or even stick a slice of leftover brownie right onto the chocolate layer before dipping! 

💡 Pro Tip for Success: Make sure your apples are completely room temperature and patted completely dry before dipping! Cold apples will cause your melted chocolate to seize and crackle into a mess. 

👇 Drop a comment: Are you team whole dipped apple or team chocolate apple slice? What toppings are you adding to yours?

Are you team control or chunky? 🍪

Having a huge menu isn’t making you more money—it’s just draining your bank account. 💸👇

Chasing every viral trend and feeling like you need a 20-item menu to be a “real” home bakery doesn’t make you look more profitable. It just leaves you exhausted, sitting on a pantry full of niche ingredients, and working 14-hour days for pennies.😭🫠

If you want to build a business that actually fuels your life, you need to simplify and focus on scalable, high-margin staples:

🍪 Drop Cookies: Fast to mix, scoop, and bake in massive batches with minimal active labor.

🍫 Gourmet Brownies: Inexpensive pantry staples turned into a high-value, rich treat.

🥯 Yeast Products (Cinnamon Rolls & Bagels): Flour and yeast cost pennies. The active labor is minimal, and staples like bagels drive consistent, weekly repeat buyers.

Simplifying your menu isn’t shrinking your business—it’s how you scale it.

Ready to stop baking for free and start making actual profit?

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🔗 Link in bio to lock in the $10/month rate before it goes up!

👇 Drop a comment: How many items are currently sitting on your menu? Let’s talk about streamlining!

🍎🍏💪🏻

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Join my Skool community for just $10/month! Price increases on October 1st, so lock in $10/mo now at the link in my bio. 🍂✨

Spiced Apple Loaf Cake
1 cup (226g) unsalted butter, room temperature 
1/2 cup (100g) granulated sugar 
1/2 cup (100g) light brown sugar, packed 
3 large (150g) eggs, room temperature 
1 tsp (4g) vanilla extract 
2 cups (250g) all-purpose flour 
1 tsp (5g) baking powder 
1/2 tsp (3g) salt 
1 1/4 tsp (3.2g) ground cinnamon 
1/4 tsp (0.5g) ground ginger 
1/8 tsp (0.3g) ground nutmeg 
1/3 cup (80g) apple cider 
1/3 cup (45g) fresh apple, peeled, grated & blotted dry 

Soft-Crusting Cinnamon Frosting
1 1/4 cups (150g) powdered sugar 
2 tbsp (28g) unsalted butter, melted 
2 tbsp (30g) whole milk, room temperature 
1/2 tsp (3g) ground cinnamon 
1/2 tsp (2g) vanilla extract 
1/4 tsp (2g) salt 

Glaze Instructions:
Melt butter, then whisk in room-temperature milk. Add powdered sugar, cinnamon, vanilla, and salt, and whisk until smooth. If too thick, add milk 1 tbsp at a time until your preferred consistency. Do not make in advance—mix right before glazing your cooled loaf so it sets with a soft crust.

If you’re pricing your baked goods out of emotion, you NEED this tool! 🛑🧁

When you guess your prices—or just double your ingredient costs—you end up paying your own customers to eat your food. That’s how home bakers end up working 10-hour days only to realize they made $3 an hour after paying for butter, flour, custom boxes, and electricity. 💸

Trying to manually calculate raw ingredients, packaging, labor, and kitchen overhead in your head (or on a messy napkin) is exhausting when you just want to bake.

That’s why I built the Bakery Pricing Calculator 🧮✨

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4. The spreadsheet automatically generates your exact cost per item and recommended retail price so you profit on every single bake!

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What you get when you join:
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👉 Click the link in my bio to join for free and grab the calculator today!

Someone fight me. I will literally ☠️ on this hill… 🤜

The ultimate soft & chewy Peanut Butter Cookie! 🥜✨

Thick, ultra-fudgy, and packed with real peanut butter flavor!! No dry, crumbly cookies allowed around here.

Save this recipe for your next baking day! 👇
🥣 The Ultimate Peanut Butter Cookies
(Yields ~11 large, 15 medium, or 26 mini cookies)
Ingredients:
Unsalted Butter (Softened): 200g (¾ cup + 1 tbsp / 1¾ sticks)
Creamy Peanut Butter (Use Jif or Skippy!): 220g (1 cup)
Brown Sugar: 200g (1 cup packed)
Granulated Sugar: 150g (¾ cup)
Large Eggs: 165g (3 large eggs)
Vanilla Extract: 14g (1 tbsp)
All-Purpose Flour: 395g (3¼ cups, spooned & leveled)
Baking Powder: 9g (1¾ tsp)
Cornstarch: 6.5g (1¾ tsp)
Baking Soda: 3g (⅝ tsp)
Fine Sea Salt: 3g (½ tsp)

👩‍🍳 Instructions:
1. Cream: Cream butter, peanut butter, brown sugar, and granulated sugar together until smooth and lightened.
2. Emulsify: Mix in eggs one at a time, followed by the vanilla extract.
3. Combine: Whisk dry ingredients (flour, baking powder, cornstarch, soda, salt) together, then fold into wet ingredients just until combined.
4. Scoop & Chill: Portion into dough balls and chill in the fridge for at least 1 hour (or freeze for later!).
5. Bake: Bake at 325°F (163°C) on a parchment-lined pan:
🍪 Bakery Size (3.5 oz / 100g): Bake 18–22 mins
🍪 Medium Size (2.5 oz / 70g): Bake 14–16 mins
🍪 Mini Size (1.5 oz / 42g): Bake 10–12 mins

💡 Pro Tip: Baking at 325°F keeps the bottoms from over-browning while keeping the centers incredibly soft and dense. If your cookies spread a little unevenly out of the oven, take a large round glass or cutter and “scoot” the warm edges back into a perfect circle!

****Edited to Add - in the video I say 350•F, not 325. I bake these at 325F. I found in my oven the bottoms get too dark before the tops are set. 💕

If you want to make the dough and freeze for later; scoop your dough balls onto your tray and “pre-freeze” for a few hours and then transfer to a ziplock bag. When you want a cookie or cookies, pull out your dough balls and bake! No mess required!!!

Which size are you making first? Let me know in the comments! 👇👇