Rahila's Goodies

18/01/2025

For those who don't eat pork you can substitute bacon for: Macon, turkey bacon or beef pastrami.

Bacon and Cheese-Stuffed Tater Tots with Egg .

Ingredients:

2 cups frozen tater tots
1/2 cup sharp cheddar cheese, shredded
4 strips cooked bacon, crumbled
2 large eggs
2 tablespoons chives, finely chopped (optional)
Cooking spray or oil for greasing
Salt and pepper to taste
Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
Thaw tater tots for 5-7 minutes to soften slightly. Using your fingers, gently create a cavity in the center of each tater tot.
Mix the shredded cheddar cheese and crumbled bacon in a bowl. Stuff a small portion into each tater tot, pressing gently to reshape them.
Arrange the stuffed tater tots on the baking sheet. Spray lightly with cooking oil for extra crispiness. Bake for 15 minutes.
While the tater tots are baking, whisk the eggs with salt and pepper in a small bowl. Cook them in a non-stick pan over medium heat, stirring to make soft scrambled eggs.
Remove the tater tots from the oven and top each with a small portion of scrambled egg. Return to the oven for 3-5 minutes to warm through.
Garnish with chopped chives if desired and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 220 kcal | Servings: 4 servings

18/01/2025

Caramel Peppermint Crisp Cake
Ingredients
120g butter, softened
400g Natura Golden Caster Sugar
360g cake flour
1 ½ tbsp baking powder
40g desiccated coconut, toasted
pinch of salt
3 large eggs
360ml coconut milk
Caramel Mousse Filling
2 tsp gelatine powdered (3 gelatine sheets)
3 tbsp water
2 x 400g tins condensed milk, boiled (or take a shortcut and use tinned caramel)
1 tsp vanilla
pinch of salt
500ml cream, whipped to stiff peaks
400g peppermint crisp chocolate, crushed
200g coconut tea biscuits, crumbled
Preheat the oven to 170C and line 3 x 20cm springform tins with baking paper. Beat the butter, caster sugar, flour, baking powder, coconut and salt together on a low speed until a sandy texture forms. Whisk the eggs and coconut milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter. Divide the cake batter evenly between the prepared tins and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean, and the cakes are golden. Allow to cool a little in the tin before turning out onto a cake rack. Trim the cooled cakes by levelling the tops. Place one cake layer back inside one of the cleaned springform cake tin.
Next, make the mousse; sprinkle the gelatine over the water and allow to bloom. Microwave in short bursts until just melted the stir in half the tin of cooked condensed milk (reserve the rest), vanilla and salt. Fold in the cream until no streaks remain. Spread the remaining caramel on top of the sponge then pour half of the mousse on top. Crumble over 1/3 of the peppermint crisp and biscuits and top with another cake layer. Repeat with the remaining caramel, mousse, peppermint crisp and biscuits, ending with a cake layer. Refrigerate for 2 hours or until set. To unmould, run a warm palette knife around the edges. Decorate with peppermint crisp shards, tennis biscuits and caramel.

Thank you Recipes Zap

18/01/2025

🍰 Trending Dessert: Decadent Caramel-Filled Cheesecake – A Sweet Sensation!

Ingredients:
Crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tbsp granulated sugar
Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
Caramel Layer:

1 cup caramel sauce (store-bought or homemade)
1/2 tsp sea salt (optional for salted caramel)
Topping (optional):

Whipped cream
Extra caramel sauce for drizzling
Preparation Steps:

Prepare the Crust: Preheat the oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Layer the Caramel: Pour half of the cheesecake batter over the crust. Drizzle caramel sauce evenly on top, leaving a slight border around the edges. Sprinkle with sea salt if desired. Add the remaining cheesecake batter to cover the caramel layer.
Bake the Cheesecake: Place the pan in a water bath and bake for 50–60 minutes, or until the center is slightly jiggly but mostly set. Cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours or overnight.
Serve: Top the cheesecake with whipped cream and drizzle with additional caramel sauce before slicing and serving.
⏱ Prep Time: 25 mins (+ chilling), 🍽 Serving Size: 12, 📊 Calorie Count per Serving: 320 calories

Thank you Sima recipes

18/01/2025

🥕 𝑪𝒂𝒓𝒂𝒎𝒆𝒍 𝑷𝒆𝒄𝒂𝒏 𝑪𝒂𝒓𝒓𝒐𝒕 𝑯𝒆𝒂𝒗𝒆𝒏 𝑪𝒂𝒌𝒆 🍰

Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (the more, the merrier!)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans (don’t skip these!)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel sauce)
- 1/4 cup butter (for caramel sauce)
- 1/2 cup heavy cream (for caramel sauce)
- 1/2 cup chopped pecans (for topping)

Instructions:
1. Let’s get that oven ready! Preheat it to 350°F (175°C). Grab two 9-inch round cake pans, give them a good greasing and flouring, so your cake won’t cling on for dear life when it's time to serve.

2. In a big mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. This is the dry mixture that’s going to help our cake rise and shine beautifully!

3. In another bowl, beat together the granulated sugar, vegetable oil, and eggs until they’re well combined and look like a happy, creamy mixture. Don’t rush; let them mingle for a moment!

4. Stir in the freshly grated carrots, crushed pineapple, and chopped pecans into your wet mix. It's beginning to smell like heaven already!

5. Gradually add the dry mixture to the wet, stirring gently until just combined. You don’t want to overmix—let’s keep that fluffy texture!

6. Now for the frosting! In a mixing bowl, beat together softened cream cheese and butter until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, and mix until fluffy. Set this aside for later.

7. For the caramel sauce, heat that beautiful cup of sugar in a saucepan over medium heat, stirring as it melts into a gorgeous golden color. Add the butter, stirring until it melts in, then slowly drizzle in the heavy cream. Stir until it thickens into a sticky, glorious sauce, and then remove it from the heat to cool slightly.

8. Time to bake the cake! Pour the batter evenly into your prepared cake pans, smoothing out the tops with a spatula. Bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Your house will be filled with the aroma of your delicious creation!

9. Once baked, let the cakes cool completely in the pans before transferring them to a wire rack. This prevents any sad, crumbly moments!

10. Now for the fun part: assemble your cake! Place one layer on a serving platter, spread a generous layer of cream cheese frosting on top, then place the second layer on top. Frost the top and sides of the cake, drizzling with that luscious caramel sauce and topping it with extra pecans.

Prep Time: 30 minutes | Baking Time: 30 minutes | Total Time: Approximately 1 hour | Servings: 12 slices

Enjoy your slice of Caramel Pecan Carrot Heaven Cake, and prepare for delighted smiles all around!

Thank you Epicurean Recipes

17/01/2025

Hot Fudge Brownie Bread

Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 cup hot fudge sauce (store-bought or homemade)
- 1/2 cup chocolate chips (optional)

Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, combine the melted butter, vegetable oil, granulated sugar, and brown sugar until smooth.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream or plain yogurt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour half of the batter into the prepared loaf pan. Drizzle half of the hot fudge sauce over the batter.
- Top with the remaining batter and drizzle the remaining hot fudge sauce over the top. Swirl the hot fudge sauce into the batter using a knife or skewer.
- If desired, sprinkle chocolate chips on top.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Allow the brownie bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Thank you TRESH CAKES

17/01/2025

Churro Donuts 🍩✨

Ingredients:

1 cup water
6 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
2 large eggs
1 tsp vanilla extract
1/2 cup granulated sugar (for coating)
2 tsp ground cinnamon (for coating)
Vegetable oil (for frying)
Preparation Steps:

Make the Dough: In a saucepan, combine water, butter, 2 tbsp sugar, and salt. Bring to a boil. Reduce heat, add flour, and stir until a dough forms. Cook for 2 minutes, stirring constantly.
Add Eggs: Remove from heat. Let dough cool slightly, then mix in eggs one at a time. Add vanilla extract and stir until smooth.
Pipe Donuts: Transfer dough to a piping bag with a star tip. Pipe circles onto parchment paper squares.
Fry Donuts: Heat oil to 350°F (175°C). Fry donuts in batches, flipping halfway, until golden brown (2-3 minutes per side). Drain on paper towels.
Coat with Cinnamon Sugar: Mix 1/2 cup sugar and cinnamon in a bowl. Roll warm donuts in the mixture until fully coated.
Serve: Best enjoyed warm with chocolate or caramel sauce for dipping!

⏱ Prep Time: 30 mins, 🍽 Serving Size: 12 donuts, 📊 Calorie Count: ~150 per donut

Thank you Sima Recipes

16/01/2025

Nutty Banana Gooey Chocolate Peanut Butter Pie

Ingredients:

For the crust:
1 1/2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup sugar

For the filling:
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup whipped cream
1 cup chocolate ganache (store-bought or homemade)
2 ripe bananas, sliced

- For topping:
- Caramel sauce
- Chopped nuts (e.g., peanuts or walnuts)

Directions:

1. Prepare the crust:
Preheat the oven to 350°F (175°C). In a bowl, combine crushed graham crackers, melted butter, and sugar. Press mixture into the bottom of a pie dish. Bake for 10 minutes and let cool.

2. Make the filling:
In a large bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth. Fold in whipped cream gently until fully combined.

3. Layer the pie:
Pour half of the filling into the cooled crust. Spread a layer of chocolate ganache over the filling, then add banana slices. Top with the remaining peanut butter filling.

4. Chill:
Refrigerate the pie for at least 4 hours, or until set.

5. Serve:
Before serving, drizzle with caramel sauce and sprinkle chopped nuts on top.

Chef’s Tip: For a richer flavor, use chocolate syrup in addition to caramel!

16/01/2025

These where delicious...

16/01/2025

It almost tastes like cream cheese icing.

15/01/2025

Fudge Chocolate Cupcakes Recipe

Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 cup chocolate chips

For the Fudge Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, melted

Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.

Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Stir in hot water until smooth, then fold in chocolate chips.

Fill cupcake liners about two-thirds full with batter. Bake for until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Fudge Frosting
In a medium saucepan, melt butter over medium heat. Stir in cocoa powder and milk, and bring to a simmer. Remove from heat.
Gradually whisk in powdered sugar until smooth, then stir in vanilla extract and melted chocolate chips.
Allow frosting to cool slightly before spreading or piping onto cupcakes.

Thank you TRESH CAKES

15/01/2025

14/01/2025

Zucchini and Tomato Frittata recipe
Ingredients:
6 large eggs
1/4 cup milk (or dairy-free alternative)
1 medium zucchini, thinly sliced
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley (plus extra for garnish)
1/2 cup shredded mozzarella cheese

14/01/2025

14/01/2025

Thanks little shine

14/01/2025

I love pies, especially cheese

Mini Cheese Puff Pies

Ingredients

1 sheet puff pastry
1 cup shredded mozzarella or cheddar cheese
1 egg, beaten (for egg wash)
1/4 tsp garlic powder
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)

Method

Preheat the oven at 180°C. Roll out the puff pastry sheet on a lightly floured surface and cut it into small circles using a round cutter.

Place a small amount of shredded cheese in the center of half the circles. Cover with the remaining circles and seal the edges by pressing gently.

Brush the tops with beaten egg and sprinkle with garlic powder and black pepper.

Arrange the pastry bites on a parchment-lined baking sheet and bake for 15-18 minutes, or until golden brown and puffed.

Sprinkle with fresh parsley before serving.

14/01/2025

14/01/2025

Triple 🍫 chocolate cheesecake

👩‍🍳 Ingredients :

Crust:
20 Oreo cookies
5 tablespoons butter, melted
Cheesecake Filling:
⅓ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
24 ounces cream cheese, room temperature
8 ounces bittersweet or semi-sweet chocolate, melted
½ cup heavy cream
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
Ganache:
¾ cup milk chocolate chips
½ cup heavy cream
Chocolate Whipped Cream:
1 cup plus 2 tablespoons heavy cream, divided
½ cup milk chocolate chips
Chocolate curls (optional)
Instructions:
Prepare the crust: Blend Oreos with butter and bake. Let cool.
Make the filling: Combine cocoa powder and sugar, blend with cream cheese, then add melted chocolate and cream. Mix in eggs and sour cream, pour over crust, and bake in a water bath.
Create the ganache: Microwave chocolate chips and cream, then spread over the cooled cheesecake.
Finish with whipped cream: Whip the cream with melted chocolate, then pipe onto the cheesecake.
Garnish: Add chocolate curls for a beautiful finish.

14/01/2025

Mini Lemon Meringue Cheesecakes 🍋😋❤️

The best of both worlds, tangy and sour.

Ingredients
Crust:
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup fresh lemon juice (the zest will add extra zing!)
Zest of 1 lemon
1/4 teaspoon salt
Meringue:
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar (to give your meringue that perfect, glossy texture)
How to Make Mini Lemon Meringue Cheesecakes
1. Prepare the Crust
First things first—let’s build the foundation:
Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
Press the crumb mixture firmly into the bottoms of a muffin tin lined with cupcake liners.
Bake for 10 minutes, then remove and let the crusts cool while you work on the filling.
2. Make the Cheesecake Filling
While the crust cools, let’s focus on that silky, tangy cheesecake:
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth.
Add in the 1/2 cup sugar, vanilla extract, eggs, lemon juice, lemon zest, and salt. Beat until the mixture is creamy and well combined.
3. Fill the Crusts
Now it’s time to assemble:
Pour the cheesecake filling over the cooled graham cracker crusts in the muffin tin, filling each liner about 3/4 full.
Bake for 20-25 minutes, or until the centers are just set but still slightly jiggly. Don’t worry, they’ll firm up as they cool.
Remove from the oven and allow the cheesecakes to cool completely at room temperature before moving on to the meringue.
4. Prepare the Meringue
This fluffy cloud-like topping is the perfect finish:
In a clean bowl (make sure there’s no grease or the egg whites won’t whip!), beat the egg whites and cream of tartar until soft peaks form.
Gradually add the 1/2 cup of sugar, continuing to beat until the egg whites form stiff, glossy peaks.
5. Assemble and Toast the Meringue
Now comes the magic:
Once the cheesecakes are completely cooled, spoon a generous dollop of meringue onto each mini cheesecake.
Use a kitchen torch to carefully brown the meringue. No torch? No worries—just pop them under a broiler for a minute or two, but watch closely to avoid burning.
6. Chill and Serve
Refrigerate your mini cheesecakes for at least 1 hour to let all the flavors meld together before serving. Trust me, this step is worth the wait!
Thank you Zap Recipes