Rahila's Goodies

14/08/2024

14/08/2024

Sweetened Condensed Milk Snowball Cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup sweetened condensed milk
2 cups all-purpose flour
1 cup chopped nuts (such as pecans or walnuts)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup powdered sugar, for rolling

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter until smooth.

Add the sweetened condensed milk and vanilla extract to the butter and mix until well combined.

Gradually add the flour and salt to the mixture, stirring until the dough forms.
Stir in the chopped nuts until evenly distributed throughout the dough.

Shape the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.

Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned.

Let the cookies cool slightly, then roll them in powdered sugar while they are still warm.

Allow the cookies to cool completely on a wire rack. Once cooled, roll them in powdered sugar again for a perfect snowball finish.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

14/08/2024

Snickers Mousse Cake ❤️

❤️ 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 ❤️
Chocolate Peanut Sponge Cake:
2 eggs, separated
¼ tsp salt
⅓ cup (70g) sugar
⅔ cup (70g) ground toasted unsalted peanuts
¼ cup (30g) unsweetened cocoa powder
Caramel Peanut Layer:
1 cup (200g) sugar
3 tbsp (45ml) water
3.5 oz (100g) whipping cream
4 tbsp (60g) unsalted butter
1 tsp (5g) salt
1 tsp (5g) vanilla extract
½ tbsp (5g) gelatin powder
2 tbsp (30ml) water (for dissolving gelatin)
1 cup (100g) unsalted peanuts (toasted)
Peanut Butter Cream Cheese Mousse:
1¼ cup (300g) cream cheese
½ cup (120g) creamy peanut butter (room temperature)
½ cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2½ tsp (7g) gelatin powder
3 tbsp (45ml) water
1¼ cup (300g) whipping cream (35% fat, chilled)
Chocolate Glaze:
6 oz (180g) semisweet chocolate
¾ cup (180g) whipping cream
2½ tbsp (37ml) milk
2½ tbsp (37g) unsalted butter (room temperature)
For Decorating:
3 tbsp (45g) creamy peanut butter
Chopped peanuts
Peanut halves
❤️ 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 ❤️
Prepare Chocolate Peanut Sponge Cake:
Preheat Oven: Preheat oven to 325°F (160°C). Grease an 8-inch (20 cm) pan and line with parchment paper.
Whip Egg Whites: Separate eggs. Add salt to egg whites and whip until foamy. Gradually add sugar, whipping until soft peaks form.
Combine Ingredients: Gently fold in beaten egg yolks, ground peanuts, and cocoa powder.
Bake: Pour batter into the prepared pan. Bake for 17-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
Prepare Caramel Peanut Layer:
Make Caramel: Cook sugar and water in a medium saucepan over medium-high heat without stirring until it turns dark caramel. Remove from heat and carefully add cream. Stir until smooth. Add vanilla, salt, and butter, stirring until smooth.
Prepare Gelatin: Dissolve gelatin in 2 tbsp water and let swell for 5-10 minutes. Add to warm caramel, stirring until dissolved. Let cool.
Add Peanuts: Stir toasted peanuts into the caramel. Line a 7-inch (18 cm) round pan with plastic wrap. Pour caramel into the pan and freeze for 2-4 hours, or overnight.
Prepare Peanut Butter Cream Cheese Mousse:
Dissolve Gelatin: Dissolve gelatin in 3 tbsp water and let swell for 5-10 minutes.
Mix Cream Cheese: In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and peanut butter. Mix to combine.
Combine Gelatin: Melt gelatin over low heat and mix into the cream cheese mixture.
Whip Cream: Whip cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture.
Assemble the Cake:
Layer Cake: Remove caramel from the freezer. Invert the sponge cake on top of the caramel. Place a cake ring around the cake and line with an acetate sheet.
Add Mousse: Pipe mousse onto the sides and top of the cake. Smooth with an offset spatula. Refrigerate for 4-6 hours or overnight.
Prepare Chocolate Glaze:
Melt Chocolate: Melt chocolate in a heatproof bowl over a double boiler.
Prepare Glaze: Heat cream and milk until simmering. Gradually incorporate into melted chocolate. Add butter and stir until smooth.
Glaze Cake: Remove cake from refrigerator, remove ring and acetate sheet. Place on a rack over a baking sheet. Pour glaze over the cake. Smooth with an offset spatula and decorate with chopped peanuts. Refrigerate for 20 minutes to set.
Decorate:
Peanut Butter Lines: Melt peanut butter over low heat, transfer to a piping bag, and pipe lines on top of the cake.
Finish: Decorate with peanut halves.
Enjoy your Snickers Mousse Cake. ❤️❤️

14/08/2024

14/08/2024

Traditional Malva Pudding 🍮

Ingredients:
For the Pudding:

3 tablespoons butter 🧈
250 ml sugar 🧂
1 egg 🥚
5 ml bicarbonate of soda 🥄
2 tablespoons apricot jam 🍑
250 ml cake flour 🌾
250 ml milk 🥛
For the Sauce:

250 ml cream 🥛
125 g butter 🧈
250 ml sugar 🧂
125 ml water 💧
(Optional: Add some Amarula cream to the sauce for extra flavor!)
Instructions:
Prepare the Pudding Batter:

Preheat your oven to 180°C (350°F). 🔥
In a mixing bowl, cream together 3 tablespoons of butter and 250 ml of sugar until light and fluffy. 🧈🧂
In a separate bowl, beat 1 egg, 5 ml of bicarbonate of soda, and 2 tablespoons of apricot jam until well combined. 🥚🍑
Add the egg mixture to the butter mixture and mix well. 🥄
Sift 250 ml of cake flour and gradually stir it into the butter mixture. 🌾
Gradually add 250 ml of milk, stirring until the mixture is smooth. 🥛
Bake the Pudding:

Grease an oven-proof dish or individual small bowls. 🧈
Fill with the pudding mixture up to ¾ full. 🥄
Bake in the preheated oven for 45 minutes, or until the pudding is cooked through and golden brown. 🔥
Prepare the Sauce:

In a saucepan, combine 250 ml of cream, 125 g of butter, 250 ml of sugar, and 125 ml of water. 🥛🧈🧂💧
Cook the sauce ingredients over medium heat for about 3 minutes, stirring constantly until well combined and smooth. 🔥
(Optional: Add Amarula cream to the sauce for an extra rich flavor.) 🥃
Finish and Serve:

Once the pudding is baked, pour the hot sauce over the hot pudding. 🍮
Serve the Malva pudding hot with custard and/or ice cream. 🍨
Enjoy your traditional Malva Pudding, a true South African delight! 😋

14/08/2024

11/08/2024

Key Lime Pie in a lush dessert format, perfect for summer gatherings or anytime you crave a citrusy treat!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs/Digestive biscuits for us South Africans
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1/2 cup lime juice
1 tablespoon lime zest
1 (3.4 oz) package instant vanilla pudding mix
1 3/4 cups cold milk
For Garnish:

Additional lime zest
Instructions:

Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9x13 inch baking dish. Refrigerate while you prepare the filling.

Prepare the Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

Make the Lime Filling: In another bowl, whisk together the sweetened condensed milk, key lime juice, and key lime zest until well combined. Fold this mixture into the cream cheese mixture.

Prepare the Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Gently fold this pudding mixture into the lime filling.

Whip the Cream: In a medium bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lime mixture until fully combined.

Assemble the Dessert: Spread the lime filling evenly over the prepared graham cracker crust.

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

Garnish and Serve: Before serving, garnish with additional lime zest. Enjoy your refreshing Lime Pie Lush!

11/08/2024

Triple Chocolate Cheesecake

Ingredients:

For the Crust:

1 1/2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:

4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup cocoa powder
3 large eggs
For the Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions:

Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside.
Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and continue to beat until fully incorporated.
Mix in the sour cream and heavy cream until smooth.
Melt the semi-sweet chocolate chips in the microwave or using a double boiler. Allow to cool slightly, then fold into the cream cheese mixture.
Sift in the cocoa powder and mix until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined.
Pour the filling over the pre-baked crust in the springform pan.
Bake:

Bake the cheesecake in the preheated oven for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
Prepare the Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the semi-sweet chocolate chips. Let sit for 1-2 minutes, then stir until smooth and glossy.
Assemble:

Remove the cheesecake from the springform pan and place it on a serving platter.
Pour the chocolate ganache over the top, spreading it evenly with a spatula.
Refrigerate for an additional 30 minutes to set the ganache.
Serve:

Slice and serve chilled. Enjoy this rich, chocolatey treat!

11/08/2024

09/08/2024

Peanut Butter Cup Overload Cake

Treat yourself to this delicious cake filled with layers of rich chocolate cake, creamy peanut butter frosting, and smooth chocolate ganache. It’s a dream come true for peanut butter cup fans!

Ingredients:

*For the Cake:*
- 2½ cups + 1 tablespoon all-purpose flour
- 3 cups granulated sugar
- 1 cup + 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 eggs (room temperature)
- 1½ cups buttermilk (room temperature)
- 1½ cups hot strong black coffee
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract

*For the Peanut Butter Frosting:*
- 2 cups powdered sugar
- 2 cups creamy peanut butter
- 10 tablespoons unsalted butter (room temperature)
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- ⅔ cup heavy cream

*For the Chocolate Ganache:*
- 8 ounces semisweet chocolate (finely chopped)
- ¾ cup heavy cream

*For Garnish:*
- 30 miniature peanut butter cups (coarsely chopped, divided)

Directions:

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a bowl, mix all the dry cake ingredients. In another bowl, whisk together the wet ingredients and then mix them with the dry ingredients.
3. Pour the cake batter evenly into the prepared pans and bake for 20 minutes.
4. Let the cakes cool. Meanwhile, make the peanut butter frosting by blending all the frosting ingredients until smooth and creamy.
5. Once the cakes are cool, start layering them with frosting and some chopped peanut butter cups in between.
6. Place the assembled cake in the refrigerator to set the frosting.
7. For the chocolate ganache, melt the chopped chocolate with warm cream, then pour it over the cake.
8. Top the cake with the remaining chopped peanut butter cups and chill again before serving.

Enjoy your amazing Peanut Butter Cup Overload Cake!

09/08/2024

Double Chocolate Cake with Black Velvet Icing 🍫

**Ingredients for Chocolate Cake:**
- 1 3/4 cups (230g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 cup (100g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (200g) granulated sugar
- 1 cup (205g) dark brown sugar, firmly packed
- 1/2 cup (108g) vegetable oil
- 1 cup (230g) mayonnaise
- 3 whole eggs plus 1 egg yolk
- 1/2 cup (128g) milk
- 1 tablespoon vinegar
- 2 teaspoons vanilla extract
- 1 cup (240g) hot coffee (or 1 cup hot water mixed with 2 teaspoons instant espresso powder)

**Ingredients for Chocolate Fudge Frosting:**
- 2 cups (450g) unsalted butter, at room temperature
- 1 1/2 cups (165g) powdered sugar
- 3 tablespoons corn syrup
- 1 teaspoon vanilla extract
- A pinch of kosher salt
- 3/4 cup (177g) warm water
- 3/4 cup (75g) Dutch process cocoa powder (or unsweetened cocoa powder)
- 10 oz dark chocolate chips (one bag), melted and slightly cooled

**Directions:**
1. Preheat your oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, mayonnaise, eggs, milk, vinegar, and vanilla extract. Whisk until smooth.
4. Gradually mix the dry ingredients into the wet ingredients. Slowly add the hot coffee, stirring until the batter is well combined and smooth.
5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. While the cakes are cooling, prepare the chocolate fudge frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, corn syrup, vanilla extract, and a pinch of salt. Mix until smooth.
7. Slowly add the warm water and cocoa powder, mixing until the frosting is light and fluffy. Finally, fold in the melted dark chocolate chips until fully incorporated.
8. Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of frosting on top. Add the second layer of cake and repeat the process. Top with the third layer and frost the top and sides of the cake.
9. For decoration, you can use chocolate shavings or fresh berries if desired.

Your delectable Double Chocolate Cake with Black Velvet Icing is ready to impress! Enjoy every bite! 🎉

09/08/2024

Caramel Macchiato Roll Cheesecake Cake 🍰☕🍮

**Ingredients:**

*For the Coffee Sponge Cake:*
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2 tbsp instant coffee powder
- Powdered sugar, for dusting

*For the Cheesecake Filling:*
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream

*For the Caramel Macchiato Topping:*
- 1/2 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 1/4 cup caramel sauce (store-bought or homemade)
- Whipped cream, for garnish (optional)
- Caramel drizzle, for garnish (optional)

**Directions:**

1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.

2. In a mixing bowl, beat the egg yolks with 1/2 cup of granulated sugar and vanilla extract until pale and fluffy.

3. Sift in the flour, salt, baking powder, and instant coffee powder. Mix until just combined.

4. In a separate bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue whipping until stiff peaks form.

5. Gently fold the egg whites into the coffee mixture until no streaks remain.

6. Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean.

7. Once baked, remove from the oven and let it cool for a few minutes. Carefully invert the cake onto a powdered sugar-dusted kitchen towel and peel off the parchment paper.

8. Roll the cake up in the towel, starting from one short side, and let it cool completely.

9. While the cake cools, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.

10. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture until combined.

11. Once the cake has cooled, unroll it gently and spread the cheesecake filling evenly over the surface.

12. Roll the cake back up (without the towel this time) and place it seam-side down on a serving platter.

13. Drizzle the cooled coffee and coffee liqueur (if using) over the top of the cake, followed by the caramel sauce.

14. Optionally, top with whipped cream and an extra caramel drizzle for garnish.

Your indulgent Caramel Macchiato Roll Cheesecake Cake is ready to enjoy! 🎉

09/08/2024

08/08/2024

What a great idea.

07/08/2024

**Caramel Apple Ice Cream Cake 🍏🍦**

**Ingredients:**
*Cake Base:*
- Spice cake

*Ice Cream Layers:*
- 2 cups vanilla ice cream
- 2 cups caramel ice cream

*Fudge:*
- 1 cup caramel sauce

*Topping:*
- 1 cup whipped cream
- 1 cup diced apples
- 1/4 cup caramel drizzle
- 1 tsp ground cinnamon

**Directions:**
1. Start by baking the spice cake according to package instructions. Let it cool completely.
2. Once the cake is cool, slice it in half horizontally to create two layers.
3. Place the first layer of cake on a serving plate.
4. Spread a generous layer of caramel sauce over the first cake layer.
5. Scoop 1 cup of vanilla ice cream and spread it evenly over the caramel sauce.
6. Follow with 1 cup of caramel ice cream, smoothing it out to cover the vanilla layer completely.
7. Add the second layer of spice cake on top, pressing down gently.
8. Freeze the assembled cake for at least 2 hours to set the ice cream.
9. Once set, top the cake with whipped cream, spreading it evenly.
10. Garnish with diced apples, a drizzle of caramel, and a sprinkle of ground cinnamon.
11. Slice and serve your amazing Caramel Apple Ice Cream Cake chilled! Enjoy! 🎉

07/08/2024

*1. Pizza in a Mug*

- 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon mozzarella cheese
- 1 tablespoon milk
- 1/2 teaspoon oil
- 1 tablespoon pizza sauce
- Toppings (e.g., pepperoni, bell peppers, onions)

Mix ingredients, add sauce and toppings, microwave for 2 minutes.

*2. Omelette in a Mug*

- 2 eggs
- 1 tablespoon diced bell pepper
- 1 tablespoon chopped spinach
- 1 tablespoon diced ham or cheese
- Salt and pepper to taste

Whisk eggs, add ingredients, microwave for 2-3 minutes, check with fork.

*3. Mug Pancakes*

- 1 tablespoon melted butter
- 1 tablespoon milk
- 1 tablespoon flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/4 teaspoon vanilla extract

Mix ingredients, microwave for 1-2 minutes, top with fruit and syrup.

*4. Mug Bread Pudding*

- 1/2 cup bread pieces (e.g., white or whole wheat)
- 1 egg
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon sugar
- 1-2 chocolate chips

Mix ingredients, pour into mug, microwave for 1-2 minutes, drizzle with chocolate.

*5. Mug Mac and Cheese*

- 1/4 cup elbow macaroni
- 1/4 cup water
- 1/4 cup milk
- 2 tablespoons shredded cheese

Cook pasta in microwave (about 1-2 minutes), add cheese and milk, microwave for 30 seconds.

*6. Mug Chocolate Cake* (added bonus recipe!)

- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon sugar
- 1/2 tablespoon flour
- 1/2 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon chocolate chips

Mix ingredients, microwave for 1-2 minutes, enjoy!

Note: Microwave cooking times may vary depending on your oven's power level, so adjust times as needed.

02/08/2024

🔴HERTZOGGIES🔴

KORS:
450 ml cake flour
35 ml of powdered sugar
10 ml baking powder
1 ml salt
125g butter or margarine at room temperature
3 egg yolks of extra large eggs
25 ml cold water

FAKE:
3 egg whites of extra large eggs
300 ml white sugar
500 ml klapper
Apricot jam

1. Preheat the oven to 180 ° C.
2. Sift together the cake flour, powdered sugar, baking powder and salt.
3. Frumble the butter or margarine slightly with your fingers
in it.
4. Beat the egg yolks and water a little.
5. Add to the flour mixture and mix until a soft,
hanteerbare deeg.
6. Add a little more milk or water if dough is too stiff.
7. Knee good, cover and leave it aside for a while.
8. Roll out the dough on a flour-sprinkled dough shelf.
9. Print circles of 7.5 cm in diameter with a cookie printer and execute the holes of the cupcake pans with it.
10. Create a nugget of jam in every crust.
11. Beat the egg whites tightly until soft dots form.
12. Gradually beating the sugar.
13. Stir the coconut.
14. Create spoonfuls of the filling on the apricot jam in the crusts.
15. Bake for about 15–20 minutes at 180°C.
16. Take out carefully and let it cool on a wire shelf.

02/08/2024

Double Chocolate Ganache Cake 🍫🎉

**Ingredients:**
*For the Chocolate Cake:*
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water

*For the Chocolate Ganache Filling:*
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream

*For the Chocolate Ganache Frosting:*
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream

**Directions:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
3. Add eggs, milk, vegetable oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Carefully stir in the boiling water. The batter will be thin, but that’s perfect!
5. Pour the equal amounts of batter into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. For the ganache filling, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for a few minutes, then stir until smooth. Cool slightly before spreading between the cake layers.
8. For the frosting, repeat the ganache process using the second set of chocolate chips and heavy cream. Once cooled, beat until fluffy.
9. Assemble the cake by placing one layer on a serving plate, spreading the ganache filling on top, then adding the second layer.
10. Frost the entire cake with the chocolate ganache frosting.

Your luscious Decadent Double Chocolate Ganache Cake is ready to delight! Enjoy! 🎂✨

02/08/2024

Pineapple Upside-Down Muffins 🍍🥥🧁

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup milk
1 egg
1 tsp vanilla extract
1 cup pineapple chunks
1/4 cup caramel sauce
Directions:

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, mix the melted butter, milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Fold in the pineapple chunks gently.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Drizzle caramel sauce over the top of each muffin.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

29/07/2024

Koeksisters

This traditional South African treat brings back memories of festive gatherings and family celebrations, where the sweet and sticky goodness of koeksisters was always a highlight. These braided, syrup-soaked doughnuts are a true delight.

You Will Need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 cup milk
- 1 large egg
- Oil for frying

For the Syrup:
- 2 cups sugar
- 1 cup water
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)

Preparation Steps:
1. Prepare the Syrup: In a medium saucepan, combine the sugar, water, and cream of tartar. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5-7 minutes. Remove from heat, stir in vanilla extract (and cinnamon, if using), and let the syrup cool. Refrigerate until cold.
2. Make the Dough: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the cold, cubed butter and rub it into the flour mixture until it resembles coarse crumbs.
3. Combine Wet Ingredients: In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the flour mixture and mix until a soft dough forms.
4. Knead and Roll: Turn the dough onto a lightly floured surface and knead gently until smooth. Roll the dough out to about 1/4-inch thickness. Cut into strips approximately 4 inches long and 1 inch wide.
5. Shape the Koeksisters: Twist or braid the strips of dough and press the ends together to secure. Repeat with remaining dough.
6. Fry the Koeksisters: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the koeksisters in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
7. Dip in Syrup: While still warm, dip the fried koeksisters into the cold syrup, ensuring they are well coated. Let them soak for a few minutes before removing to a wire rack to drain excess syrup.

Serve: Enjoy these sweet, sticky treats with a cup of tea or coffee.

29/07/2024

29/07/2024

Mocha Mousse Cake

This indulgent cake combines the rich flavors of coffee and chocolate in a layered masterpiece. Moist chocolate cake meets velvety mocha mousse, all topped with a light whipped cream. Perfect for any special occasion or a well-deserved treat!

Ingredients:

For the Chocolate Cake:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup hot coffee
For the Mocha Mousse:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 cup semisweet chocolate chips
1 teaspoon instant coffee granules
For the Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnish:

Chocolate shavings or cocoa powder
Instructions:

Prepare the Chocolate Cake:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine buttermilk, vegetable oil, egg, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the hot coffee until the batter is smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
Make the Mocha Mousse:

In a small bowl, heat the heavy whipping cream until just simmering (you can use the microwave or a stovetop).
Add the semisweet chocolate chips and instant coffee granules to the hot cream, stirring until smooth and melted.
Let the mixture cool slightly.
In a separate bowl, whip 1 cup of heavy whipping cream with powdered sugar until soft peaks form.
Gently fold the cooled chocolate mixture into the whipped cream until well combined.
Prepare the Whipped Cream Topping:

In a medium bowl, whip 1 cup of heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Cake:

Slice the cooled chocolate cake horizontally to create two layers.
Spread a layer of mocha mousse over the bottom layer of cake.
Place the second cake layer on top and spread the remaining mousse evenly over the top and sides of the cake.
Add the Whipped Cream Topping:

Spread or pipe the whipped cream over the top of the cake.
Garnish and Serve:

Garnish with chocolate shavings or a dusting of cocoa powder.
Refrigerate until ready to serve. Enjoy!

29/07/2024

The Irresistible Mint Chocolate Cheesecake
This decadent cheesecake features a rich chocolate cookie crust, a smooth and creamy mint chocolate filling, and a luxurious ganache topping.

Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs (like Oreos)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup cocoa powder
4 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup semi-sweet chocolate chips, melted and slightly cooled
For the Ganache Topping:
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1/2 teaspoon peppermint extract
For Garnish (optional):
Whipped cream
Fresh mint leaves
Chocolate shavings
Instructions:
Prepare the Crust:

Preheat your oven to 325°F (163°C).
In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar, brown sugar, and cocoa powder. Beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, vanilla extract, and peppermint extract until smooth.
Fold in the melted semi-sweet chocolate chips until well combined.
Pour the filling over the prepared crust, spreading it evenly.
Bake the Cheesecake:

Place the springform pan in a larger baking dish. Add hot water to the larger dish until it reaches halfway up the sides of the springform pan to create a water bath.
Bake for 60-70 minutes, or until the center is set and the edges are lightly browned.
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours, preferably overnight, to fully set.
Prepare the Ganache Topping:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Place the chopped semi-sweet chocolate in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
Stir until the chocolate is completely melted and the mixture is smooth.
Stir in the peppermint extract.
Let the ganache cool slightly, then pour it over the chilled cheesecake, spreading it evenly.
Garnish and Serve:

Garnish with whipped cream, fresh mint leaves, and chocolate shavings, if desired.
Slice and enjoy your Irresistible Mint Chocolate Cheesecake!