Rahila's Goodies

19/09/2025

🍮 Tiramisu Domes Recipe
Ingredients

For the Cream Filling

250 g (1 cup) mascarpone cheese

200 ml (¾ cup) heavy cream, chilled

70 g (⅓ cup) sugar

2 egg yolks (pasteurized if possible)

1 tsp vanilla extract

For the Coffee Layer

100 ml strong espresso or coffee, cooled

1 tbsp sugar

6–8 ladyfinger biscuits (savoiardi)

For the Assembly

Unsweetened cocoa powder, for dusting

Optional: coffee beans or chocolate shavings for decoration

Instructions
1. Prepare the Cream

In a mixing bowl, whisk egg yolks with sugar until pale and creamy.

Add mascarpone and vanilla, mixing until smooth.

In another bowl, whip heavy cream until soft peaks form.

Gently fold whipped cream into the mascarpone mixture until light and fluffy.

2. Coffee-Soaked Biscuits

Mix espresso with 1 tbsp sugar.

Dip ladyfingers quickly (do not oversoak).

Cut into small round pieces that will fit inside the dome molds.

3. Assemble the Domes

Use silicone half-sphere molds.

Spoon some cream into each mold, spreading evenly.

Place a coffee-soaked biscuit in the center.

Cover with more cream until filled and smooth the top.

Freeze or refrigerate for at least 4–5 hours (best overnight) until set.

4. Finishing Touch

Unmold carefully.

Dust generously with cocoa powder for the classic tiramisu look.

Decorate with coffee beans if desired.

Tips

For extra flavor, add a splash of coffee liqueur (like Kahlúa) to the coffee soak.

Use high-quality cocoa powder for a rich taste and elegant finish.

Best served chilled for a creamy, melt-in-the-mouth texture.

18/09/2025

Chocolate Éclairs Recipe
Ingredients

For the Choux Pastry (Pâte à Choux):

½ cup (120 ml) water

½ cup (120 ml) whole milk

½ cup (115 g) unsalted butter, cubed

1 tbsp sugar

¼ tsp salt

1 cup (125 g) all-purpose flour

4 large eggs

For the Chocolate Cream Filling:

1 ½ cups (360 ml) heavy cream

4 oz (115 g) dark chocolate, chopped

¼ cup (50 g) sugar

1 tsp vanilla extract

For the Chocolate Glaze:

4 oz (115 g) dark chocolate, chopped

½ cup (120 ml) heavy cream

1 tbsp unsalted butter

Instructions
1. Make the Choux Pastry

In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil.

Add flour all at once, stirring quickly until a smooth dough forms and pulls away from the pan.

Transfer to a mixing bowl and let cool for 5 minutes.

Add eggs one at a time, beating well until the dough is smooth, glossy, and pipeable.

Fill a piping bag fitted with a large round tip and pipe 4–5 inch logs onto a baking sheet lined with parchment.

Bake at 200°C (400°F) for 10 minutes, then reduce to 175°C (350°F) and bake 20–25 minutes until puffed and golden. Cool completely.

2. Make the Chocolate Filling

Heat cream until just steaming, then pour over chopped chocolate.

Stir until smooth, add sugar and vanilla, then chill until thickened.

Whip with a hand mixer until fluffy.

Pipe into cooled éclairs by poking a hole at one end or slicing in half.

3. Make the Chocolate Glaze

Heat cream and butter, then pour over chopped chocolate.

Stir until glossy and smooth.

4. Assemble

Dip the tops of éclairs into the chocolate glaze.

Let set slightly before serving.

✨ Result: Crisp golden pastry shells filled with silky chocolate cream and topped with a glossy chocolate glaze—just like in the picture!

18/09/2025

Nut & Cream Layered Cake
Ingredients:

For the cake layers:

2 cups all-purpose flour

1 cup finely ground walnuts (or almonds/hazelnuts)

1 tsp baking powder

½ tsp salt

1 cup unsalted butter (softened)

1 cup sugar

4 large eggs

1 tsp vanilla extract

For the cream filling:

2 cups heavy cream (whipped)

250 g cream cheese (softened)

½ cup powdered sugar (sifted)

1 tsp vanilla extract

For decoration & assembly:

Whole almonds and walnuts

Crushed nuts for sprinkling

Powdered sugar for dusting

Edible flowers or golden leaves (optional, for garnish)

Instructions:
1. Prepare the Cake Layers

Preheat oven to 175°C (350°F).

Grease and line baking sheets with parchment paper.

In a bowl, sift together flour, baking powder, and salt. Mix in ground walnuts.

In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.

Fold dry mixture into the wet mixture until combined.

Spread thin, even layers of batter onto prepared baking sheets.

Bake for 12–15 minutes or until lightly golden. Let cool completely.

2. Make the Cream Filling

Beat cream cheese until smooth.

Add powdered sugar and vanilla, mix until creamy.

Fold in whipped cream until fluffy and stable.

3. Assemble the Cake

Cut baked cake into even squares or rectangles.

Place one cake layer on a serving plate, spread cream filling generously. Sprinkle crushed nuts.

Repeat with 2–3 more layers.

Top with cream, then garnish with whole almonds, walnuts, powdered sugar, and optional edible flowers or gold leaves.

4. Serve

Chill the cake for at least 2 hours before serving to let the flavors blend. Slice carefully and serve with tea or coffee.

✨ This cake combines the crunch of nuts with smooth, rich cream—perfect for celebrations or a special dessert table.

17/09/2025

I love these

17/09/2025

17/09/2025

No-Bake German Chocolate Pie

Ingredients:

For the Chocolate Base:
- 1 (9-inch) prepared graham cracker crust
- 1 (3.9 oz) package instant chocolate pudding mix
- 1¾ cups cold milk
- 1 cup whipped topping (Cool Whip or homemade)

For the Coconut-Pecan Topping:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tablespoons butter, melted
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: shaved white chocolate or extra pecans for garnish

Directions:

1. In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk until the mixture thickens, about 2 minutes.
2. Gently fold in the whipped topping until fully combined and smooth.
3. Pour the chocolate mixture into the prepared graham cracker crust, spreading it evenly.
4. In a separate bowl, combine the shredded coconut, chopped pecans, sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
5. Spread the coconut-pecan topping evenly over the chocolate layer in the crust.
6. Refrigerate the pie for at least 4 hours or until set.
7. Before serving, garnish with shaved white chocolate or extra pecans if desired.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (including chilling) | Kcal: 380 kcal | Servings: 8 servings

Tips:
Use cold milk for the pudding mix to ensure it sets properly and thickens quickly.
For a richer topping, lightly toast the shredded coconut and pecans before mixing.

17/09/2025

Lemon Velvet Cake with Cream Cheese Frosting! 😋❤️


For the Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 cup unsalted butter, softened
4 large eggs, at room temperature
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon lemon juice
Directions:
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat the butter and sugar until fluffy, then add eggs one at a time, beating well. Stir in lemon zest, juice, and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time. Stir in vanilla and lemon juice.
Place one cake layer on a plate, spread frosting on top, and place the second layer. Frost the top and sides of the cake.
Chill for at least 30 minutes before serving to set the frosting.

16/09/2025

❤️ Classic Red Velvet Layer Cake with Cream Topping & Roasted Nuts

This stunning three-layer red velvet cake is soft, moist, and delicately chocolaty, paired with a tangy cream filling and topped with swirls of whipped cream and roasted nuts. Perfect for celebrations, holidays, or simply to impress your guests.

Ingredients

For the Red Velvet Cake Layers:

250 g (2 cups) all-purpose flour

2 tbsp unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

115 g (1/2 cup) unsalted butter, softened

300 g (1 1/2 cups) granulated sugar

2 large eggs, room temperature

240 ml (1 cup) buttermilk

120 ml (1/2 cup) vegetable oil

2 tsp vanilla extract

2 tsp white vinegar

2 tbsp red food coloring (gel preferred)

For the Cream Filling & Topping:

225 g (8 oz) cream cheese, softened

100 g (1/2 cup) unsalted butter, softened

200 g (1 1/2 cups) powdered sugar

1 tsp vanilla extract

Whipped cream for decoration

For Garnish:

Roasted peanuts, almonds, or pecans

Extra cookies or biscuits on the side (optional)

Instructions
Step 1 – Bake the Cake Layers

Preheat oven to 175°C (350°F). Grease and line 3 round 8-inch pans.

In a bowl, sift together flour, cocoa, baking soda, and salt.

In another bowl, cream butter and sugar until fluffy. Add eggs one at a time.

Stir in oil, buttermilk, vinegar, vanilla, and red food coloring. Mix well.

Gradually fold in dry ingredients until smooth.

Divide batter evenly among pans and bake for 22–25 minutes. Cool completely.

Step 2 – Make the Cream Filling

Beat cream cheese and butter until smooth.

Add vanilla and gradually mix in powdered sugar until fluffy.

Step 3 – Assemble the Cake

Place one cake layer on a serving plate, spread cream filling evenly.

Repeat with the next two layers.

Cover the outside with a thin coat of cream (or keep it semi-naked for a rustic look).

Step 4 – Decorate & Serve

Pipe whipped cream swirls on top.

Sprinkle roasted nuts for crunch.

Serve with nutty cookies or biscuits on the side for extra indulgence.

16/09/2025

Matcha Brownies

Ingredients:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/3 cup matcha powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts (optional)

Instructions:
1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper for easy removal.

2. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk together until the mixture is smooth and well combined.

3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and milk until fully incorporated.

4. Sift in the matcha powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

5. Fold in the white chocolate chips and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.

6. Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.

7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, slice into squares and enjoy.

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Servings: 9 brownies
Calories: Approx. 250 kcal per brownie

15/09/2025

15/09/2025

💕😋 Caramel Chocolate Swirl Baked Cheesecake💕😋

Ingredients:

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (1 stick / 113g) unsalted butter, melted

For the Cheesecake Filling:
32 oz (4 blocks) cream cheese, softened
1 ½ cups (300g) granulated sugar
4 large eggs, at room temperature
½ cup (120ml) sour cream, at room temperature
2 teaspoons vanilla extract
Pinch of salt

For the Swirls:
½ cup (120ml) good quality caramel sauce, homemade or store-bought
2 oz (55g) bittersweet or semi-sweet chocolate, melted and slightly cooled (or 2 tbsp unsweetened cocoa powder mixed into a small portion of batter)

For Whipped Cream Topping & Drizzles:
1 ½ cups (360ml) heavy cream, very cold
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract
Extra caramel sauce for drizzling
Extra chocolate sauce/ganache

Instructions:

Prepare the Crust:
Preheat oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Add the melted butter and mix thoroughly until all crumbs are moistened and resemble wet sand.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Press it slightly up the sides (about ½ to 1 inch) as well.
Bake for 8-10 minutes, or until fragrant and slightly set. Remove from oven and let cool completely on a wire rack.

Cheesecake Filling:
Reduce oven temperature to 325°F (160°C).
In a large bowl beat the softened cream cheese until completely smooth and creamy, with no lumps.
Gradually add the granulated sugar and continue beating until light and fluffy.
Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Scrape down the sides of the bowl as needed.
Stir in the sour cream, vanilla extract, and pinch of salt until just combined.

Create the Swirls:
Pour about two-thirds of the cheesecake batter over the cooled crust in the springform pan. Smooth the top.
Take the remaining one-third of the cheesecake batter.
Spoon half of this remaining batter into a separate small bowl and mix in the melted chocolate (or cocoa powder) until well combined for the chocolate swirl.
Dollop spoonfuls of the caramel sauce and the chocolate cheesecake batter (or just melted chocolate if preferred) over the top of the white cheesecake filling.
Using a skewer or a knife, gently swirl the caramel and chocolate into the white cheesecake filling to create the marbled effect. Be careful not to over-swirl, or the colors will blend too much.

Bake the Cheesecake:
(Optional but recommended for crack-free cheesecake): Water Bath. Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil. Place the wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly (like firm Jell-O) when gently shaken.
Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
Remove the cheesecake from the water bath (if used) and roasting pan. Run a thin knife around the edge of the pan (if not using a water bath, or after removing from foil if used). Let cool completely on a wire rack.
Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled and firm.

Whipped Cream Topping & Drizzles:
In a very cold bowl (preferably a metal bowl chilled in the freezer) with very cold heavy cream, beat with an electric mixer on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Garnish and Serve:
Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan.
Place cheesecake on a serving plate.
Pipe or spoon a generous dollop of whipped cream on top.
Generously drizzle extra caramel sauce and chocolate sauce/ganache over the whipped cream allowing them to drip down onto the plate.

Slice, Serve and Enjoy 😋💕😊

15/09/2025

💕😋 Pumpkin Roll Cake with Cream Cheese Filling💕😋

Ingredients:

For the Pumpkin Sponge Cake:
3 large eggs (room temperature)
150 g (3/4 cup) granulated sugar
120 g (1/2 cup) pumpkin purée (unsweetened)
1 tsp vanilla extract
95 g (3/4 cup) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

For the Cream Cheese Filling:
225 g (8 oz) cream cheese, softened
60 g (1/4 cup) unsalted butter, softened
1 tsp vanilla extract
150 g (1 1/4 cups) powdered sugar

For Decoration:
Whipped cream (for topping)
Chocolate shavings or curls

Instructions:

Make the Pumpkin Cake
Preheat oven to 180°C (350°F). Grease and line a 10x15 inch (25x38 cm) jelly roll pan with parchment paper.

In a bowl, whisk together eggs and sugar until thick and pale. Add pumpkin purée and vanilla, mixing until smooth.

In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Gently fold the dry mixture into the wet until just combined.

Spread batter evenly into prepared pan. Bake for 12–14 minutes, until the top springs back when lightly pressed.

While warm, carefully turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.

Roll the cake up with the towel (short side) and let cool completely. This prevents cracks when rolling later.

Make the Filling:
Beat cream cheese, butter, and vanilla until smooth and creamy.

Gradually add powdered sugar and beat until fluffy.

Assemble the Roll:
Gently unroll the cooled sponge. Spread the cream cheese filling evenly over the surface.

Roll the cake back up tightly, without the towel this time.

Trim edges if needed for a neat look.

Decorate:
Spread whipped cream over the outside of the roll.

Garnish with chocolate curls or shavings for a festive touch then pipe frosting on top.

Chill for 1–2 hours before slicing for the best shape and flavor.