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Taste Real Good Bakery

Taste Real Good Bakery

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09/13/2025

A delicious strawberry cake, with a lemon and strawberry crumble to go on top.
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White Chocolate Butter Pecan Cookies 🫶🏽 One of my fan faves from earlier this year. Make these for the holidays and you will LOVE THEM! Over the next couple days I will be sharing some of my personal favorite cookie recipes starting with this lovely white chocolate butter pecan cookie! Wet Ingredients * 1 cup unsalted butter, melted and cooled * 1 1/4 cups light brown sugar * 1/3 cup white granulated sugar * 2 eggs * 1 tsp vanilla extract Dry Ingredients * 2 cups all purpose flour * 1 tsp baking soda * 1/2 tsp baking powder * 1/4 tsp salt Add ins * Chopped pecans * White chocolate chips (Amount = whatever your heart desires 🫶🏽) Bake Temperature: Bake Time: 12-14 minutes for jumbo cookies & 10-12 minutes for regular sized cookies 1. Preheat oven to 350F. 2. In a bowl mix flour, baking soda, baking powder, and salt. Set aside. 3. In a separate bowl add melted butter, brown sugar, and white sugar. Cream together for 2-3 minutes. 4. Add eggs and vanilla extract. Mix. 5. Combine wet and dry ingredients together. 6. Add your pecans and white chocolate chips. Fold into dough. 7. Scoop onto a baking sheet and add extra white chocolate chips on top. 8. Bake according to times below: * 12-14 minutes for jumbo cookies & 10-12 minutes for regular sized cookies on 350F. 9. Take out of oven and enjoy 🫶🏽 #butterpecan #butterpecancookies #cookies #cookiesofinstagram #cookiedough #cookiemonster #desserts #dessertporn #desserttable #desserttime #dessertlover #dessertoftheday #baking #bakingfromscratch #bakinglove #bakingtime #bakingfun #introvertsweets #sweettooth 12/23/2023

White Chocolate Butter Pecan Cookies 🫶🏽 One of my fan faves from earlier this year. Make these for the holidays and you will LOVE THEM! Over the next couple days I will be sharing some of my personal favorite cookie recipes starting with this lovely white chocolate butter pecan cookie! Wet Ingredients * 1 cup unsalted butter, melted and cooled * 1 1/4 cups light brown sugar * 1/3 cup white granulated sugar * 2 eggs * 1 tsp vanilla extract Dry Ingredients * 2 cups all purpose flour * 1 tsp baking soda * 1/2 tsp baking powder * 1/4 tsp salt Add ins * Chopped pecans * White chocolate chips (Amount = whatever your heart desires 🫶🏽) Bake Temperature: Bake Time: 12-14 minutes for jumbo cookies & 10-12 minutes for regular sized cookies 1. Preheat oven to 350F. 2. In a bowl mix flour, baking soda, baking powder, and salt. Set aside. 3. In a separate bowl add melted butter, brown sugar, and white sugar. Cream together for 2-3 minutes. 4. Add eggs and vanilla extract. Mix. 5. Combine wet and dry ingredients together. 6. Add your pecans and white chocolate chips. Fold into dough. 7. Scoop onto a baking sheet and add extra white chocolate chips on top. 8. Bake according to times below: * 12-14 minutes for jumbo cookies & 10-12 minutes for regular sized cookies on 350F. 9. Take out of oven and enjoy 🫶🏽 #butterpecan #butterpecancookies #cookies #cookiesofinstagram #cookiedough #cookiemonster #desserts #dessertporn #desserttable #desserttime #dessertlover #dessertoftheday #baking #bakingfromscratch #bakinglove #bakingtime #bakingfun #introvertsweets #sweettooth

Sweet Potato Cheesecake Poundcake with a homemade Caramel Icing🍠🍰🤤 if there’s no other dessert you make for Christmas, make this one!😮‍💨 Ingredients: Pound cake: 3 sweet potatoes (2 cups) 2 sticks unsalted butter 1 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 3 eggs Orange food coloring or yellow and red mixed 1 1/2 cup flour 1 tsp salt 1 tbsp baking powder 1 tbsp baking soda 1/4 cup heavy cream 1 tsp nutmeg 1 tsp cinnamon Boil your sweet potatoes until fork tender and then peel off the skin. Mash until smooth and set to the side. Cream together 2 sticks of butter with your brown and white sugar until smooth. Add your vanilla, cinnamon, nutmeg, 2 cups of sweet potatoes, food coloring and eggs. Blend until there’s no lumps. Add your flour, salt, baking powder and baking soda. Fold in the mixture and then add your heavy cream. Blend until smooth, be sure not to over mix. Cheesecake: 2 8oz blocks cream cheese 1/3 cup sour cream 1/3 cup white sugar 1 tsp vanilla 2 eggs Blend your 2 blocks of cream cheese until smooth. Once smooth, add in your sour cream, sugar, vanilla and 2 eggs. Blend until there’s no lumps then set aside. Caramel Icing: 2 sticks unsalted butter 2 cups brown sugar 2 tsp vanilla 2/3 cup evaporated milk and 2 cups powdered sugar Melt your 2 sticks of butter in a sauce pan along with your brown sugar. Once combined, add in your vanilla and evaporated milk and bring to a boil. Stir for a few minutes and then let cool completely. Once cooled, add in your powdered sugar. Butter your bundt pan heavily and then layer your poundcake mixture with your cheesecake. Bake at 350 degrees for an hour. Insert a toothpick into the center of the cake to check if finished, if it comes out clean, your cake is ready! Let your poundcake cool for about 30-40 minutes before applying your icing. Top with chopped pecans or whatever you prefer! ENJOY! #sweetpotatopoundcake #sweetpotato #christmasrecipes #poundcake #blackchef #atlanta #cheesecake #easyrecipes #foryou #xyzbca #dessertporn #dessertsofinstagram #caramel #icing #christmasdessert #foodie #sweetstagram 12/23/2023

Sweet Potato Cheesecake Poundcake with a homemade Caramel Icing🍠🍰🤤 if there’s no other dessert you make for Christmas, make this one!😮‍💨 Ingredients: Pound cake: 3 sweet potatoes (2 cups) 2 sticks unsalted butter 1 cup brown sugar 1/2 cup white sugar 1 tsp vanilla 3 eggs Orange food coloring or yellow and red mixed 1 1/2 cup flour 1 tsp salt 1 tbsp baking powder 1 tbsp baking soda 1/4 cup heavy cream 1 tsp nutmeg 1 tsp cinnamon Boil your sweet potatoes until fork tender and then peel off the skin. Mash until smooth and set to the side. Cream together 2 sticks of butter with your brown and white sugar until smooth. Add your vanilla, cinnamon, nutmeg, 2 cups of sweet potatoes, food coloring and eggs. Blend until there’s no lumps. Add your flour, salt, baking powder and baking soda. Fold in the mixture and then add your heavy cream. Blend until smooth, be sure not to over mix. Cheesecake: 2 8oz blocks cream cheese 1/3 cup sour cream 1/3 cup white sugar 1 tsp vanilla 2 eggs Blend your 2 blocks of cream cheese until smooth. Once smooth, add in your sour cream, sugar, vanilla and 2 eggs. Blend until there’s no lumps then set aside. Caramel Icing: 2 sticks unsalted butter 2 cups brown sugar 2 tsp vanilla 2/3 cup evaporated milk and 2 cups powdered sugar Melt your 2 sticks of butter in a sauce pan along with your brown sugar. Once combined, add in your vanilla and evaporated milk and bring to a boil. Stir for a few minutes and then let cool completely. Once cooled, add in your powdered sugar. Butter your bundt pan heavily and then layer your poundcake mixture with your cheesecake. Bake at 350 degrees for an hour. Insert a toothpick into the center of the cake to check if finished, if it comes out clean, your cake is ready! Let your poundcake cool for about 30-40 minutes before applying your icing. Top with chopped pecans or whatever you prefer! ENJOY! #sweetpotatopoundcake #sweetpotato #christmasrecipes #poundcake #blackchef #atlanta #cheesecake #easyrecipes #foryou #xyzbca #dessertporn #dessertsofinstagram #caramel #icing #christmasdessert #foodie #sweetstagram

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Bakeries

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Dallas, TX
75248

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm