Rahila's Goodies

18/10/2025

Coffee Jelly Drink

INGREDIENTS
1 tbsp unflavored gelatin (1 envelope)
2 cups brewed coffee (or 3 tbsp instant coffee + 2 cups water)
2 tbsp sugar
2 cups heavy cream
1 cup sweetened condensed milk (adjust to taste)

STEPS
1️⃣ Soak gelatin in 1/4 cup cold water for 5 min, then heat it in the microwave for 30 sec. Stir in coffee and sugar until dissolved, pour into a tray, and chill 4–5 hours until solidified.

2️⃣ Cut into cubes or any shapes.

3️⃣ Combine jelly pieces with heavy cream and condensed milk.

4️⃣ Chill 3–4 hours or add ice cubes.

18/10/2025

💕😋Mocha Coffee Layer Cake💕😋

Ingredients:

For the Sponge Cake Layers:
1½ cups (180g) all-purpose flour
1 tbsp instant coffee granules
¼ cup (25g) unsweetened cocoa powder
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
½ cup (120ml) strong brewed coffee, cooled

For the Mocha Buttercream:
1 cup (227g) unsalted butter, softened
3 cups (360g) powdered sugar
2 tbsp cocoa powder
1 tbsp instant coffee dissolved in 1 tbsp hot water
1 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

For Decoration:
Unsweetened cocoa powder (for dusting)
Chocolate-covered espresso beans or coffee beans
Optional piped mocha buttercream swirls

Instructions:

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a bowl, sift together flour, instant coffee, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Alternately add the dry ingredients with the milk and brewed coffee, beginning and ending with dry ingredients.
Mix just until combined.
Divide batter evenly into the prepared pans and bake for 20–25 minutes or until a toothpick comes out clean.
Let cool completely.

Make the Mocha Buttercream:
Beat butter until creamy and pale.
Add powdered sugar gradually while beating.
Mix in cocoa powder, dissolved coffee, vanilla, and a pinch of salt.
Add heavy cream or milk to reach desired consistency. Beat until fluffy (3–5 minutes).

Assemble the Cake:
Place the first cake layer on a serving plate. Spread a thick layer of mocha buttercream.
Repeat with remaining layers.
Frost the entire outside of the cake smoothly.

Decorate:
Dust the top with cocoa powder.
Pipe buttercream swirls on top.
Garnish with chocolate-covered coffee beans or espresso beans.

Refrigerate the cake for at least 1 hour to set. Bring to room temperature before slicing.

17/10/2025

Banana Pudding Cheesecake

Ingredients:
For the Crust:
1 1/2 cups crushed vanilla wafers or graham crackers
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup mashed ripe banana (about 1 medium banana)
For the Topping:
2-3 ripe bananas, sliced
1/4 cup lemon juice (to prevent browning)
Chocolate syrup for drizzling
Optional: additional crushed vanilla wafers for garnish
Preparation Steps:
* Preheat your oven to 350°F (175°C).
* To make the crust, combine the crushed vanilla wafers or graham crackers and 1/4 cup sugar in a medium bowl. Pour in the melted butter and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool slightly.
* Reduce the oven temperature to 325°F (160°C).
* To make the cheesecake filling, in a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy.
* Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and mashed banana until just combined. Do not overmix.
* Pour the cheesecake filling over the cooled crust in the springform pan.
* Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
* Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
* Just before serving, prepare the banana topping. Slice the remaining bananas and toss them gently with lemon juice to prevent browning. Arrange the banana slices over the top of the chilled cheesecake.
* Drizzle generously with chocolate syrup. If desired, sprinkle with additional crushed vanilla wafers for extra crunch.
* Carefully remove the cheesecake from the springform pan and serve chilled.

16/10/2025

🍫🍓Raspberry Chocolate Cheesecake

Ingredients:

For the Crust:

2 cups crushed chocolate cookies (Oreos work best)

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

2 tbsp cocoa powder (optional, for extra chocolate flavor)

1 1/2 cups fresh raspberries

For the Ganache Topping:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

For Decoration:

Fresh raspberries

Chocolate chunks/pieces

Caramel Drizzle

Instructions:

Prepare the Crust:

Preheat oven to 325°F (160°C).

Mix crushed cookies with melted butter.

Press firmly into the base of a springform pan. Bake for 10 minutes, then let cool.

Make the Cheesecake Filling:

Beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each.

Blend in sour cream, vanilla, and cocoa powder.

Gently fold in raspberries.

Bake:

For filling over cooled crust.

Bake for 50–60 minutes until edges are set but the center is slightly jiggly.

Let cool in oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.

Prepare Ganache:

Heat cream until just simmering, pour over chocolate chips.

Stir until smooth and glossy. Let cool slightly before pouring over cheesecake.

Decorate & Serve:

Top with fresh raspberries, chocolate pieces, and caramel drizzle.

Slice, serve, and enjoy the berry-chocolate perfection!

16/10/2025

Strawberry Blueberry Crunch Cake

Ingredients

For the crust/crunch base & sides:

2 cups crushed granola or crunchy biscuits

½ cup melted butter

2 tbsp brown sugar

For the cream filling:

2 cups heavy cream (whipped stiff)

1 ½ cups cream cheese (softened)

½ cup powdered sugar

1 tsp vanilla extract

For the fruit layers:

Fresh strawberries (sliced)

Fresh blueberries

Mixed berries (optional)

For the topping:

Strawberry glaze or berry jam (slightly warmed)

Fresh whole strawberry

Blueberries

Whipped cream swirls

Edible flowers (optional)

Mint leaves

Powdered sugar for dusting

Instructions

Prepare the base/crust

Mix crushed granola (or biscuits), melted butter, and brown sugar.

Press into the cake pan’s bottom and sides. Chill in the fridge 20 minutes.

Make the cream filling

Beat cream cheese, powdered sugar, and vanilla until smooth.

Gently fold in whipped cream to create a fluffy filling.

Assemble layers

Spread cream filling over the crust base.

Add a layer of fresh strawberry slices and blueberries.

Repeat with cream and fruit until the cake is filled.

Top and decorate

Pour strawberry glaze/berry jam over the top, letting it drip beautifully.

Add whipped cream swirls, a big fresh strawberry, blueberries, and mint.

Dust with powdered sugar and garnish with edible flowers for elegance.

15/10/2025

Pecan Toffee Cookie Dough Brownies

A layer of dark fudgy brownies is covered with a rich, buttery cookie dough that's full of pecans and toffee bits. A rich, shiny chocolate ganache is spread over the whole thing. When you want and indulgent dessert this should be your go to!

Servings 24

Ingredients

Brownie Layer

▢2 cups sugar

▢1-½ cups flour

▢½ cup dark cocoa powder

▢½ teaspoon kosher salt

▢1 cup butter, melted

▢4 eggs

▢2 teaspoons vanilla

Cookie Dough Layer

▢1 cup butter

▢1 cup brown sugar

▢½ cup sugar

▢2 teaspoons vanilla

▢1 cup toffee bits

▢1 cup pecans, chopped and toasted

▢2 tablespoons heavy cream

▢2 cups flour, heat treated*

Ganache Layer

▢1 cup heavy cream

▢12 oz bittersweet chocolate

Instructions

Brownies

Combine the flour, cocoa, and salt.

Combine the oil, eggs, sugar and vanilla and mix for 3 minutes on medium speed.

Stir in the flour mixture until well blended.

Spread n a greased 9×13 pan and bake at 350 F for 25-30 minutes.

Do not over-bake.

Cool completely.

Cookie Dough

Mix in mixer until smooth.

Spread over cooled brownies.

Refrigerate until ready to use.

Ganache

Bring cream to simmer.

Add chocolate and stir until melted and glossy.

Assembly

Spread cookie dough layer on cooled brownies.

Top with ganache.

Keep refrigerated.

Notes

*Be sure to read the section in the post above on how to heat treat flour and why you should.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 5 days.

They also freeze well. Cut them, but leave them in the pan. Flash freeze, then pop them in individual-sized storage bags and freeze for up to 3 months.

14/10/2025

💕😋Black Forest Cake💕😋

Ingredients:

For the Chocolate Cake Layers:
1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1 cup hot strong brewed coffee
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract

For the Cherry Filling
1 (21-ounce) can cherry pie filling
1 tablespoon cornstarch (if needed to thicken)
2 tablespoons kirsch (cherry brandy), optional

For the Whipped Cream Frosting:
3 cups heavy whipping cream, cold
½ cup powdered sugar
1 teaspoon vanilla extract

For the Chocolate Ganache Drip:
½ cup semi-sweet chocolate chips
¼ cup heavy whipping cream

For Decoration:
Chocolate curls or shavings
Fresh cherries with stems (optional)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, hot coffee, vegetable oil, eggs, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. The batter will be very thin.
Pour the batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.

Make the Cherry Filling:
Pour the cherry pie filling into a small saucepan.
If the filling seems too thin, whisk the cornstarch with a tablespoon of water and stir it into the filling. Cook over low heat, stirring, until it thickens slightly.
Stir in the kirsch (if using). Let the filling cool completely.

Make the Whipped Cream Frosting:
In a large, chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cake:
Place the first cake layer on a serving plate.
Spread about half of the whipped cream frosting over the top, creating a dam around the edge.
Spoon the cooled cherry filling into the center.
Place the second cake layer on top.
Apply a thin layer of whipped cream to the entire cake to create a crumb coat. Refrigerate for 15 minutes to set.
Frost the entire cake with the remaining whipped cream, smoothing the top and sides.

Prepare and Apply the Ganache and Garnish:
Place the chocolate chips in a small heatproof bowl.
Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips.
Let it sit for 2-3 minutes, then whisk until smooth. Let the ganache cool slightly until it's thick enough to create drips.
Carefully pour the ganache over the top of the cake, allowing it to drip down the sides.
Press chocolate curls or shavings onto the sides of the cake.
Pipe decorative swirls of whipped cream on top and place a cherry on each swirl and chocolate shavings.
Refrigerate for at least 30 minutes before serving.

Slice, Serve and Enjoy 😋💕

14/10/2025

Layered Red Velvet Cheesecake with Strawberry Jelly
This elegant dessert features a rich red velvet cake base, a creamy vanilla cheesecake layer, and a vibrant strawberry jelly topping. It's a showstopper for any occasion.
Ingredients
* For the Red Velvet Cake Base
* 1 ½ cups all-purpose flour
* 1 cup granulated sugar
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 tablespoon unsweetened cocoa powder
* ½ cup buttermilk
* ½ cup vegetable oil
* 1 large egg
* 1 teaspoon white vinegar
* 1 teaspoon vanilla extract
* 1-2 tablespoons red food coloring gel
* For the Vanilla Cheesecake Layer
* 2 (8-ounce) packages cream cheese, softened
* ½ cup granulated sugar
* 1 teaspoon vanilla extract
* 1 cup heavy cream, whipped
* 1 teaspoon unflavored gelatin powder
* 3 tablespoons cold water
* For the Strawberry Jelly Topping
* 1 (3-ounce) package strawberry flavored gelatin (like Jell-O)
* 1 cup boiling water
* 1 cup cold water
* Fresh strawberries for garnish
* Whipped cream for garnish
Preparation
* Bake the red velvet cake base: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk buttermilk, oil, egg, vinegar, vanilla, and red food coloring. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
* Prepare the cheesecake layer: In a small bowl, sprinkle gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom. Microwave for 10-15 seconds until dissolved. In a large bowl, beat softened cream cheese with sugar and vanilla extract until smooth. Gently fold in the whipped heavy cream. Slowly stream in the dissolved gelatin while mixing.
* Assemble the layers: Place the cooled red velvet cake base back into the 9-inch springform pan. Pour the cheesecake mixture evenly over the cake base. Refrigerate for at least 2 hours, or until the cheesecake layer is set.
* Make the strawberry jelly topping: In a bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved. Add 1 cup of cold water and stir. Let it cool to room temperature.
* Add the jelly topping: Once the cheesecake layer is set and the jelly mixture is at room temperature, carefully pour the strawberry jelly over the cheesecake layer. Return to the refrigerator for at least 4 hours, or preferably overnight, until the jelly is fully set.
* Garnish and serve: Carefully remove the cake from the springform pan. Decorate with fresh strawberries and dollops of whipped cream before serving.

13/10/2025

13/10/2025

Make you own Sweetened Condensed Milk- using powdered milk

Ingredients:
1 cup powdered milk (non fat milk, dairy free milk or coconut milk)
3/4 cup sugar
1/2 cup hot water

Steps:
In a bowl, mix milk and sugar until combined. Set aside.

In a blender, add hot water. Then, add the milk mixture. Blends until smooth and creamy. Ready to use.
Store in the refrigerator fora week. Enjoy!

Optional: you can add a drop of vanilla. Yum!

————————-
If you have lots of fresh milk- here is the other recipe. Video is posted so you can see how to make it.

So easy- Sweetened Condensed Milk

Make your own! It taste way better than store bought!

Ingredients:
2 cups fresh milk
1 cup white sugar
Pinch of baking soda (optional)

Steps:
This will take 30-45 minutes of your time.
In a saucepan, add milk and sugar. Whisk together until combined. Bring to a boil. Keep stirring. Let it simmer and thicken for about 20-30 minutes. Add a pinch of baking soda. Mix well for about a minute. Turn off the heat and let it cool before transferring to a clean jar.

Thank you mama's recipes

13/10/2025

Ginger Molasses Sandwich Cookies with White Chocolate Eggnog Frosting 🎄🍪🍫

**Ingredients**
🍬 3/4 cup brown sugar
🧈 3/4 cup unsalted butter (softened)
🥚 1 egg
🍯 1/4 cup molasses
🥣 2 1/4 cups all-purpose flour
🧂 2 tsp ground ginger
🧂 1 tsp cinnamon
🧂 1/2 tsp cloves
🧂 1/2 tsp baking soda
🧂 1/4 tsp salt

**Frosting**
🍫 1/2 cup white chocolate chips (melted)
🧈 1/4 cup butter (softened)
🍚 1 cup powdered sugar
🥛 2–3 tbsp eggnog
🌿 1/2 tsp vanilla

**Directions**
Cream butter and sugar, beat in egg and molasses. Mix dry ingredients and combine with wet. Chill dough 30 min, then roll into balls and bake at 350°F (175°C) for 10–12 min. Cool. For frosting, beat all ingredients until fluffy. Spread on one cookie and sandwich with another.

**Prep time:** 25 min
**Bake time:** 12 min
**Chill time:** 30 min
**Total time:** ~1 hr 10 min
**Servings:** 12 sandwich cookies
**Approx:** 250 kcal each

Spiced, soft, and filled with creamy eggnog bliss—these sandwich cookies are pure holiday magic! ❄️✨

13/10/2025

Matcha Cookies

Yield 9 to 10 pcs
Recipe

250 grams cold butter unsalted
¾ cup light brown sugar
¾ cup white.sugar
1 large egg
1 eggyolk
1 tspn vanilla
3 cup All purpose flour
4 tbspn cornstarch
1 tspn baking soda
½ tspn baking powder
½ tspn salt
4 tbspn good matcha Powder

½ cup chopped dark chocolate
½ cup chopped white chocolate
½ to 1 cup chopped walnuts or cashew nuts

Instruction

1.break the butter using paddles attachment
2.while.mixing,combine flour,salt,baking soda,baking powder,cornstarch and matcha powder set aside.
3.Add the sugar and vanilla.
4.sift in together dry ingredients into the butter mixture
Add nuts and chocolate chips make a quick mix.
5.add the eggs to bind the all the ingredients as a result of a soft dough

Chill the dough about 2hrs or better overnight. Weigh about 115grams each cookies that makes 6 pcs
Bring out the cookie dough flatten a little,
Put the cookie dough in a tray lined with parchment or silicone matt(silpat)
And bake on preheated oven 190c
14 to 15 minutes
Until the sides are golden brown.

Do not over bake

Remove from the oven and let it cool,it will harden the cookie while its cooling

Store in sealed tight container.
Note : you can use white chocolate alone or chocolate chips only 😘