Rahila's Goodies

10/07/2025

10/07/2025

Homemade cheese 🧀

Ingredients_
- 1 liter whole milk
- 1 cup plain, unsweetened yogurt
- Juice of 1/2 lemon
- Salt to taste
- 1 cotton kitchen towel
_Instructions_

1. _Heat the milk_: Pour the milk into a saucepan and heat it over medium heat, stirring occasionally, until it reaches 180°F to 190°F (82°C to 88°C).
2. _Add the acidifier_: Remove the milk from the heat and stir in the lemon juice or yogurt.
3. _Let it curdle_: Allow the milk to curdle for about 10 to 15 minutes, or until it has separated into curds and whey.
4. _Strain the mixture_: Line a strainer with cheesecloth or a clean cotton cloth and place it over a bowl. Carefully pour the curds and whey into the strainer.
5. _Press the cheese_: Gather the edges of the cloth and give the cheese a good squeeze to remove excess liquid.
6. _Shape and chill_: Shape the cheese into a ball or log and refrigerate it for at least 2 hours to set.
_Tips and Variations_
- Use whole milk for a creamier texture.
- Experiment with different types of milk, such as goat's milk or sheep's milk.
- Add flavorings like herbs, spices, or wine to create unique cheese varieties.
- Try using different acidifiers, such as vinegar or citric acid.
_Popular Cheese Recipes_
- _Mozzarella_: Use the above process and then dip the curds in hot water to stretch and shape into balls.
- _Ricotta_: Heat the milk to 200°F (93°C), add lemon juice or citric acid, and then strain the mixture through cheesecloth.
- _Farmer's Cheese_: Heat the milk to 180°F (82°C), add vinegar or lemon juice, and then strain the mixture through cheesecloth.
Remember, practice makes perfect, so don't be discouraged if your first batch doesn't turn out exactly as you hoped. Experiment with different recipes and techniques to find your favorite way to make homemade cheese!

10/07/2025

Swiss Chocolate Cherry Roll Cake 🍒🍫

A delightful and elegant dessert that features a light chocolate sponge cake rolled with luscious whipped cream and tart cherry filling, perfect for any occasion.

Ingredients:
For the Cake:
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
For the Whipped Cream Filling:
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
For the Filling and Decoration:
• 1 cup cherry pie filling or fresh cherries
• 2 tablespoons cherry liqueur (optional)
• 1/2 cup chocolate shavings or curls
• Fresh cherries for decoration
Directions:
Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract and cocoa powder until well combined.
Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: Once baked, remove the cake from the oven and let it cool for a few minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Allow it to cool completely in this rolled shape.
Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Unroll and Fill the Cake: Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the cake, leaving a small border around the edges. Spoon the cherry filling over the whipped cream, and drizzle with cherry liqueur if using.
Roll the Cake Again: Carefully roll the cake back up without the towel, starting from the short end. Place the seam side down on a serving platter.
Decorate: Spread any remaining whipped cream on top of the cake and sprinkle with chocolate shavings. Garnish with fresh cherries for a beautiful presentation.
Serve: Slice the cake into pieces and enjoy this decadent Swiss Chocolate Cherry Roll Cake!
Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 15 minutes | Total Time: 35 minutes
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 10 servings

09/07/2025

🍫🐢 Gooey Chocolate Caramel Turtle Cake Bars 🍫🐢
Ingredients:
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1/3 cup evaporated milk
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a bowl, mix together the chocolate cake mix, melted butter, and evaporated milk until well combined.
3. Press half of the mixture into the bottom of the prepared baking dish.
4. Sprinkle chopped pecans, chocolate chips, and caramel bits evenly over the crust.
5. Drizzle the remaining cake mixture over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown.
7. Allow to cool before cutting into bars and serving.
8. Enjoy these gooey chocolate caramel turtle cake bars with a glass of milk or a scoop of vanilla ice cream!
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 12

09/07/2025

White Chocolate Mousse Tart

Ingredients:

5 g gelatin

30 g water

320 ml cream (33–35%)

80 g white chocolate

10 g vanilla sugar

100 g butter

180 g flour

40 g sugar

1 egg yolk

2 tbsp water

10 g vanilla sugar

1/3 tsp baking powder

Pinch of salt

Instructions:

Prepare the mousse: Soak the gelatin in 30 g of water until it swells. Heat the cream in a saucepan until hot but not boiling. Remove from heat and stir in the swollen gelatin until dissolved. Add the white chocolate and vanilla sugar, stirring until the chocolate is melted and the mixture is smooth. Allow to cool to room temperature, then refrigerate for 6–7 hours until set.

Make the tart crust: In a bowl, combine the flour, sugar, and baking powder. Add the cold butter, cut into small cubes, and rub into the dry ingredients until the mixture resembles breadcrumbs. Add the egg yolk, vanilla sugar, salt, and water, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

Blind bake the crust: Preheat the oven to 220°C. Roll out the chilled dough on a lightly floured surface to fit a tart pan. Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes until golden brown. Remove from the oven and let cool.

Assemble the tart: Once the crust has cooled, fill it with the chilled white chocolate mousse. Smooth the top with a spatula. Refrigerate the tart for at least 2 hours to allow the mousse to set completely.

Serve: Before serving, garnish the tart with fresh berries, mint leaves, or shaved white chocolate if desired.

08/07/2025

Chocolate Fudge Cupcakes

Servings:

12 cupcakes

Ingredients:

For the cupcakes:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup buttermilk

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup boiling water

For the frosting (Chocolate Fudge Frosting):

1/2 cup unsalted butter, room temperature

1/4 cup unsweetened cocoa powder

2 cups powdered sugar

1/4 cup heavy cream or milk

1 teaspoon vanilla extract

Directions:

Preheat: Preheat your oven to 350°F (175°C). Line a muffin tray with cupcake liners.

Mix dry ingredients: Combine flour, cocoa, baking soda, and salt in a bowl.

Combine wet ingredients: In a large bowl, mix together sugar, brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth.

Add boiling water: Gradually add boiling water to the batter — it will become thinner but that's normal.

Fill and bake: Fill each cupcake liner about 2/3 full with batter. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let cupcakes cool completely before frosting.

Chocolate Fudge Frosting:

Beat together: Combine butter and cocoa powder until smooth.

Add powdered sugar: Gradually add powdered sugar, heavy cream (or milk), and vanilla extract until frosting reaches your preferred texture — creamy and smooth.

Frost: Spread frosting on cooled cupcakes with a knife or pipe with a frosting bag.

07/07/2025

Perfect Carrot Cake Cupcakes (Makes 12)

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour

½ tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

2 large eggs, room temperature

½ cup (100g) granulated sugar

½ cup (100g) light brown sugar, packed

½ cup (120ml) vegetable oil

¼ cup (60g) unsweetened applesauce (optional, or use more oil)

1 tsp vanilla extract

1 ½ cups (150g) finely grated carrots

½ cup (50g) chopped walnuts or pecans (optional)

¼ cup (40g) crushed pineapple, drained (optional but adds great moisture)

⅓ cup (60g) raisins (optional)

For the Cream Cheese Frosting:

½ cup (115g) unsalted butter, softened

8 oz (225g) cream cheese, cold

2 ½ – 3 cups (300–360g) powdered sugar, sifted

1 tsp vanilla extract

Pinch of salt

Instructions

1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

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

In a large bowl, whisk eggs, sugars, oil, applesauce, and vanilla until smooth.

Stir in grated carrots, then fold in dry ingredients until just combined.

Add optional mix-ins like nuts, pineapple, and raisins if using.

Divide batter evenly among cupcake liners (about ¾ full).

Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting:
Beat butter until smooth (1–2 min). Add cream cheese and beat until creamy.

Gradually add powdered sugar, beating on low at first, then on high for 2 minutes.

Beat in vanilla and salt. If too soft, chill briefly before piping.

3. Decorate:
Pipe or spread frosting on cooled cupcakes.

Optionally top with chopped walnuts, grated carrot, or a sprinkle of cinnamon.

Tips:

Grate carrots finely for best texture — avoid pre-shredded bags.

Don't overmix once you add flour to keep cupcakes tender.

Store in the fridge for up to 3 days, but bring to room temp before serving.

06/07/2025

Lemon Meltaway Cookies 🍋🍪
Another egg free recipe from Kitchen Diary
My lemons are gorgeous, waiting to be picked.
Nothing beats using your own lemons!
🍋🍋🍋

ingredients:
- 1 cup (2 sticks) unsalted butter, softened 🧈
- ½ cup powdered sugar 🍬
- 1 tbsp lemon zest 🍋
- 2 tbsp fresh lemon juice 🍋
- 1 tsp vanilla extract Vanilla
- 2 cups all-purpose flour 🌾
- ¼ cup cornstarch 🌾
- ¼ tsp salt 🧂
- 1 cup powdered sugar 🍬
- 1 tsp lemon zest (optional) 🍋

instructions:
1. In a large bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy ☁️.
2. Mix in the lemon zest, lemon juice, and vanilla extract until well combined 🍋.
3. In a separate bowl, whisk together the flour, cornstarch, and salt 🥣.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms 🍪.
5. Divide the dough in half and shape each portion into a log about 1.5 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm 🧊.
6. Preheat oven to 350°F (175°C) 🔥. Line baking sheets with parchment paper 🍽️.
7. Unwrap the chilled dough and slice into ¼-inch thick rounds. Place cookies about 1 inch apart on the prepared baking sheets 🍪.
8. Bake for 10-12 minutes, or until edges are just starting to turn golden 🌟.
9. Let cookies cool slightly on the baking sheets.
10. While still warm, gently toss cookies in the remaining 1 cup powdered sugar (mix with optional extra lemon zest if desired) 🍬.
11. Allow cookies to cool completely on a wire rack 🧊. Toss in powdered sugar again for a thicker coating, if desired 🍬.

Enjoy these delicate, lemony cookies! 🍋🍪

06/07/2025

Pistachio Rose Baklava Cream Cake

Ingredients 🛒🛒🛒

Nut-Caramel Layers

200 g roasted pistachios, chopped
100 g roasted almonds, chopped
2 tbsp white sesame seeds
180 ml honey
100 g granulated sugar
80 g unsalted butter
1 tsp ground cinnamon
1 tbsp rose water (optional)
Pinch of sea salt
Rose Whipped Cream

500 ml cold heavy cream
250 g mascarpone cheese, chilled
70 g powdered sugar
1 tsp vanilla extract
1 tsp rose water (optional)
For Assembly & Decoration

Extra chopped pistachios
Dried rosebuds or one edible rose
Extra honey for drizzling (optional)

Instructions 👩‍🍳👩‍🍳👩‍🍳

Prepare Nut-Caramel Layers
Line a baking tray with parchment paper. In a saucepan over medium heat, combine butter, sugar, and honey. Let it bubble, then stir in pistachios, almonds, sesame seeds, cinnamon, salt, and rose water. Cook for 2–3 minutes until sticky and golden.
Spread into 3 equal rectangles (~18×12 cm) on the tray. Let cool completely until crisp.
Make Rose Cream
Whip the heavy cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar, vanilla, and rose water. Gently fold in the whipped cream. Chill until needed.

Assemble the Cake 👩‍🍳👩‍🍳👩‍🍳

Place one nut-caramel rectangle on a serving plate. Spread one-third of the cream on top. Repeat with remaining layers and cream.

Decorate & Chill
Top with chopped pistachios, add a rosebud in the center, and optionally drizzle with honey. Chill 4–6 hours or overnight. Slice gently and serve.

NOTES
For easier slicing, dip your knife in hot water and wipe dry before cutting. You can replace rose water with orange blossom water for a different floral touch.

04/07/2025

✨ HOMEMADE LOTUS BISCOFF DRIP CAKE

🎂 Ingredients

For the Biscoff Cake (3 layers):

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

1 ¾ cups light brown sugar

4 large eggs

1 tbsp vanilla extract

¾ cup crushed Lotus Biscoff cookies

1 cup milk

---

For the Biscoff Buttercream:

1 ½ cups unsalted butter

¾ cup Biscoff cookie butter (spread)

4 cups powdered sugar

3–4 tbsp heavy cream or milk

Pinch of salt

---

For the Biscoff Drip:

½ cup Biscoff cookie butter

2 tbsp heavy cream (warm slightly if needed)

---

Decoration:

Whole & crushed Biscoff cookies

Mini Biscoff bars or dipped pops (optional)

Extra buttercream for piping

---

🧁 Instructions

1. Bake the Biscoff Cake Layers

Preheat oven to 350°F (175°C). Grease and line three 8” pans.

Cream butter and brown sugar until fluffy.

Add eggs one at a time. Mix in vanilla.

Whisk flour, baking powder, salt, and crushed Biscoff.

Alternate adding dry ingredients and milk to the butter mixture.

Divide into pans and bake for 25–30 mins. Cool completely.

---

2. Make the Buttercream

Beat butter until pale and fluffy.

Add Biscoff spread and beat again.

Gradually add powdered sugar, cream, and salt until smooth.

---

3. Assemble & Frost

Layer cake with buttercream between each layer.

Crumb coat, chill, then fully frost and smooth. Chill again.

---

4. Make the Drip

Heat Biscoff spread slightly. Stir in warm cream to desired drip consistency.

Drip over the edge of the chilled cake. Chill to set.

---

5. Decorate

Pipe buttercream swirls on top and around base.

Press in whole or halved Biscoff cookies.

Add cookie pops or bars for wow factor!

03/07/2025

🍫 Mini Chocolate Cheesecake Bites

Ingredients:
Crust:
1 cup chocolate cookie crumbs (like Oreos, without filling)
3 tbsp melted butter
1 tbsp granulated sugar (optional)

Cheesecake Filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 tsp vanilla extract
2 large eggs
Pinch of salt

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

Chocolate Kiss Dollop (optional for topping):

Chocolate ganache (leftover) or melted chocolate piped into kiss shapes

Or use real Hershey’s Kisses

Instructions:
1. Prepare Crust:
Preheat oven to 325°F (160°C). Line a mini muffin tin with mini cupcake liners or use a silicone mold.
Mix cookie crumbs, melted butter, and sugar until combined.
Press about 1 tablespoon into each mold or liner.
Bake for 5 minutes. Let cool.

2. Make Cheesecake Filling:
Beat cream cheese until smooth.
Add sugar and beat again until creamy.
Mix in sour cream, vanilla, and salt.
Add eggs one at a time on low speed (do not overmix).
Spoon mixture over crusts, filling nearly to the top.

3. Bake:
Bake for 15–18 minutes, or until the centers are set but still slightly jiggly.
Cool completely, then chill in the fridge for at least 4 hours.

4. Ganache Topping:
Heat heavy cream until hot but not boiling. Pour over chocolate chips and let sit 2 minutes.
Stir until smooth and glossy.
Spoon over each chilled cheesecake.

5. Finish with Chocolate Kiss:
Once ganache is slightly set, pipe a chocolate kiss shape on top using a small piping bag.
Or press a Hershey’s Kiss into the center.

Tip: Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.