Rahila's Goodies

27/11/2025

Pistachio Vanilla Entremet 🌰🍦✨

Ingredients:

For the pistachio sponge:
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (60g) ground pistachios
- 1/2 tsp baking powder
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 tbsp unsalted butter, melted

For the vanilla cream:
- 1/2 cup (120ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tsp gelatin powder + 2 tbsp water

For the pistachio mousse:
- 1 1/2 cups (360ml) heavy cream
- 1/2 cup (120ml) milk
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) pistachio paste
- 2 tsp gelatin powder + 2 tbsp water

For the mirror glaze:
- 1/2 cup (100g) white chocolate
- 1/2 cup (120ml) heavy cream
- 2 tsp gelatin powder + 2 tbsp water
- 1/4 cup (50g) glucose syrup
- Green food coloring (optional)

Directions:

1. Preheat oven to 350°F (175°C). Line a cake pan with parchment paper.
2. For the sponge, whisk eggs and sugar until fluffy. Fold in flour, pistachios, baking powder, and melted butter. Bake for 12-15 minutes. Let cool.
3. For the vanilla cream, heat cream and sugar. Dissolve gelatin in water and mix in. Stir in vanilla, then set in a mold and freeze.
4. For the mousse, heat milk and sugar. Dissolve gelatin in water, mix into warm milk. Stir in pistachio paste, then fold in whipped cream.
5. Assemble: Place sponge in a mold, pour pistachio mousse over, then add frozen vanilla cream. Freeze for at least 4 hours.
6. For the glaze, dissolve gelatin in water. Heat cream, glucose, and white chocolate, then mix in gelatin. Add food coloring if desired.
7. Unmold frozen entremet, pour glaze over, and let set. Enjoy!

Prep Time: 1 hour | Cooling Time: 4 hours | Total Time: 5 hours

Kcal: 380 kcal per slice | Servings: 10

26/11/2025

🎅 Christmas Cookies

1. Vanilla Butter Snowflakes (Piped Cookies)

Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (230g) unsalted butter, softened
• ¾ cup (90g) icing sugar
• 1 egg yolk
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions
Cream butter and sugar until fluffy, add egg yolk and vanilla. Mix in flour and salt until smooth.
Pipe with a star nozzle into snowflake or swirl shapes on a lined tray.
Bake at 170°C (340°F) for 12–15 minutes or until lightly golden.
Dust with icing sugar for a “snowy” effect.

2. Strawberry Jam Star Cookies (Linzer Style)

Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (230g) butter, softened
• ¾ cup (90g) icing sugar
• 1 egg yolk
• ½ tsp vanilla extract
• ¼ tsp salt
• Strawberry jam

Instructions
Make a soft dough, chill for 20 minutes. Roll out and cut with a star cutter; cut a small hole in half of them for the tops.
Bake at 170°C for 12–15 minutes, cool, then sandwich with strawberry jam.
Dust tops with icing sugar before assembling.

3. Chocolate-Dipped Bells (Half-Dipped Cookies)

Ingredients
Use the same butter cookie dough as above.
Cut into bell or round shapes, bake, and cool.
Dip half of each cookie in melted dark or milk chocolate, then sprinkle with festive sprinkles.
Let set before packaging.

4. Golden Vanilla Rounds

Ingredients
Same dough base — roll out and cut into plain round shapes.
Brush lightly with milk and sprinkle with a little sugar before baking for a golden sparkle.

5. Christmas Hearts or Trees

Ingredients
Use the same base dough.
Cut into heart or tree shapes and decorate with colored sugar or white icing drizzle after baking.

Packaging Ideas
• Use clear Christmas-themed cellophane bags or red-and-green boxes.
• Tie with ribbons (red, gold, or green).
• Combine 3–5 cookie types per pack for variety.

26/11/2025

🍫🍰 Boston Chocolate Cream Pie Cheesecake 🍰🍫

Ingredients:

For the Graham Cracker Crust:

1½ cups (150g) graham cracker crumbs

¼ cup (50g) granulated sugar

6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Layer:

24 oz (680g) cream cheese, softened

1 cup (200g) granulated sugar

1 tablespoon cornstarch

1 cup (240ml) heavy cream

3 large eggs, room temperature

1 teaspoon vanilla extract

For the Pastry Cream (Custard) Layer:

2 cups (480ml) whole milk

½ cup (100g) granulated sugar

3 tablespoons cornstarch

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Ganache Topping:

1 cup (170g) semi-sweet chocolate chips

½ cup (120ml) heavy cream

1 tablespoon unsalted butter (optional, for shine)

Optional Garnish:

Whipped cream

Chocolate curls or shavings

Directions:

Prepare the Crust:
Preheat the oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool while preparing the filling.

Make the Cheesecake Filling:
In a large bowl, beat cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time, beating after each addition. Mix in heavy cream and vanilla until creamy and silky.
Pour the batter over the cooled crust and smooth the top.

Bake the Cheesecake:
Place the pan in a large roasting pan and add hot water to come halfway up the sides (water bath method).
Bake for 55–65 minutes, or until the center is almost set but still slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.

Prepare the Pastry Cream:
In a medium saucepan, heat milk until steaming (not boiling).
In a bowl, whisk sugar, cornstarch, and egg yolks until smooth. Slowly whisk in the hot milk, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
Remove from heat and stir in butter and vanilla. Let it cool completely, then refrigerate until ready to use.

Make the Chocolate Ganache:
Heat the cream in a small saucepan until hot but not boiling. Pour it over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Add butter for extra shine if desired. Cool slightly before using.

Assemble the Boston Cream Cheesecake:

Spread the cooled pastry cream evenly over the top of the chilled cheesecake.

Pour the chocolate ganache over the pastry cream layer, letting it drip slightly over the edges for a decadent look.

Chill the cheesecake for 30 minutes before slicing to allow the ganache to set.

Serve and Enjoy:
Slice with a hot, clean knife for perfect layers. Garnish with whipped cream or chocolate curls if desired.

25/11/2025

Gooey Brownie Pie

Ingredients
• 6 tablespoons butter
• 3 cups semi-sweet chocolate chips (2 cups + 1 cup separated)
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• For topping: Warm fudge or chocolate sauce

⸻

Instructions
1. Preheat the oven and prepare the pan:
• Preheat the oven to 175°C (350°F).
• Grease a 9-inch (approx. 23 cm) springform cake pan or pie dish.
2. Melt the chocolate and butter:
• In a heatproof bowl, melt 2 cups chocolate and butter using a double boiler or microwave (at 50% power in 30-second intervals).
• Once the mixture is completely smooth, set aside to cool.
3. Prepare the egg mixture:
• Using an electric mixer, beat the eggs, sugar, and vanilla on medium-high speed for about 3 minutes. The mixture should be light in color and fluffy.
4. Add the chocolate:
• Add the cooled chocolate-butter mixture to the egg mixture and stir.
5. Add the dry ingredients:
• Sift the flour, baking powder, and salt into the mixture and stir just until combined.
• Add the reserved 1 cup of chocolate chunks and gently fold in with a spatula.
6. Baking:
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 35–40 minutes. The center should be puffed and the top cracked, but the inside will remain slightly moist.
7. Cooling and serving:
• Remove from the oven and let cool completely.
• Drizzle warm fudge or chocolate sauce over the top before serving.

24/11/2025

💕😋 Chocolate Volcano Cake💕😋

Ingredient:

For the Cake:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup milk
1 cup hot water

Chocolate Ganache Frosting:
1 cup heavy cream
1 cup semi-sweet chocolate chips

For the White Filling (Optional):
1/2 cup sweetened condensed milk
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract

For Decoration:
Chocolate sprinkles

Preparation :

Preheat your oven to 350°F (175°C). Grease and flour a standard bundt cake pan.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk together the oil, eggs, and milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
Carefully stir in the hot water until the batter is smooth. The batter will be thin.
Pour the batter into the prepared bundt pan.
Bake for 30-35 minutes, or until a wooden skewer inserted into the cake (avoiding the center hole) comes out with moist crumbs.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the ganache.
Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
If using the white filling, combine the condensed milk and butter in a small saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens slightly (about 5-7 minutes).
Stir in the vanilla extract and set aside to cool. This is a simplified version of Brigadeiro Branco.
Once the cake is cool, place it on a serving plate.
Pour about two-thirds of the chocolate ganache over the cake, allowing it to drip down the sides.
Gently spoon the white filling into the center hole of the bundt cake.
Pour the remaining ganache over the top, making sure to cover some of the white filling and let the excess drip into the center.
Immediately cover the top and sides of the cake with chocolate sprinkles.

24/11/2025

23/11/2025

🎨 3-Ingredient Royal Icing (No Fuss)

You’ll need:
- 3 egg whites
- 3.5 to 4 cups powdered sugar (450g)
- 1 tsp vanilla extract

How to make it:
- Beat egg whites on medium-low until frothy (about 1 min).
- Slowly mix in sugar and vanilla on low speed.
- Once combined, beat on medium-high until stiff, glossy peaks form.
- Divide and color if you like.
- Keep unused icing covered—it dries fast.
- Pipe and decorate!

23/11/2025

🍓 Strawberry Shortcake

🌿 Ingredients

1. Vanilla Bean Cake
• 2 cups (250 g) flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (170 g) butter, at room temperature
• 1 cup (200 g) granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract or 1 vanilla bean, scraped
• 3/4 cup (180 ml) milk

2. Strawberry Cake
• 2 cups (250 g) flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (170 g) butter
• 1 cup (200 g) granulated sugar
• 2 eggs
• 1/2 cup (120 ml) strawberry puree (fresh or frozen)
• A few drops of red food coloring (optional)

3. Shortcake Biscuit Base
• 1.5 cups (190 g) flour
• 1 tablespoon granulated sugar
• 1.5 teaspoons baking powder
• 1/4 teaspoon salt
• 100 g cold butter (in small pieces)
• 1/2 cup (120 ml) cream or milk

4. Strawberry Cream Cheese Filling (Strawberry Cream Cheese Mountains)
• 250 g cream cheese
• 1/2 cup powdered sugar
• 1/2 cup strawberry puree
• 1 teaspoon vanilla extract
• 200 ml whipped cream

5. Vanilla Bean Cream
• 400 ml milk
• 2 tablespoons cornstarch
• 3 tablespoons sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• Once cooled, add 200 ml whipped cream.

6. Fresh Strawberry Compote
• 250 g chopped fresh strawberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
→ Boil everything in a saucepan for 5–6 minutes, then let cool once slightly thickened.

👩‍🍳 Preparation
1. Bake the cakes:
Prepare the vanilla and strawberry cakes separately.
Pour each mixture into 20 cm pans and bake at 175°C for 25–30 minutes.
Flatten once cooled.
2. Prepare the shortcake biscuit layer:
Mix the flour, sugar, baking powder, and salt.
Add the cold butter and rub in with your fingertips.
Add the cream and bring the dough together.
Roll out to a thickness of 1 cm and bake at 180°C for 15 minutes.
Once cooled, crumble into large pieces.
3. Prepare the creams:
• Prepare the strawberry cream cheese mixture (it should be soft).
• Cook the vanilla cream, cool it, and add cream to it.
4. Assemble the layers:
• Base: vanilla cake
• On top: strawberry cream cheese + strawberry compote
• Middle layer: shortcake biscuit crumbs
• Then: strawberry cake
• On top: vanilla cream and plenty of whipped cream
5. Garnish:
Garnish with fresh strawberries and shortcake crumbs.
Chill in the refrigerator for 2–3 hours.

23/11/2025

💛 Yellow Velvet Oreo Cheesecake Recipe 🍰

A bright twist on the classic cheesecake! With its soft yellow velvet cream and crunchy Oreo base, it's both eye-catching and delicious! 💛🍪

🌼 Ingredients

For the base:
• 200 g Oreo cookies (crushed)
• 100 g melted butter

For the cream:
• 500 g cream cheese
• ¾ cup granulated sugar
• 1 cup heavy cream (cold)
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar or lemon juice
• ½ cup milk
• A few drops yellow food coloring

For the topping:
• Whipped cream
• Crushed Oreos

🍪 Instructions
1. Prepare the base:
Mix the crushed Oreos with melted butter. Press the mixture into the bottom of a springform pan and chill in the refrigerator for 10 minutes.
2. Prepare the cream:
In a bowl, beat the cream cheese and sugar until smooth.
3. Add the vanilla, milk, vinegar (or lemon juice), and yellow food coloring and mix.
4. Then add the cream and cornstarch and fold into the mixture with a spatula until creamy.
5. Pour the mixture over the Oreo base.
6. Baking option:
Bake at 160°C for 50–60 minutes.
Or: For the no-bake version, refrigerate overnight.
7. Garnish with whipped cream and crushed Oreos.

22/11/2025

Pistachio & Blackberry Cheesecake Towers

Ingredients
For the Crust Base
1 cup (100g) crushed graham crackers or digestive biscuits
3 tbsp unsalted butter, melted
¼ cup (30g) chopped pistachios
1 tbsp brown sugar

For the Blackberry Layer
1 cup (150g) blackberries (fresh or frozen)
2 tbsp granulated sugar
1 tsp lemon juice
½ tbsp cornstarch + 1 tbsp water (to thicken)

For the Cheesecake Filling
8 oz (225g) cream cheese, softened
½ cup (60g) powdered sugar
½ tsp vanilla extract
½ cup (120ml) whipped heavy cream

For the Pistachio Mousse Layer
¼ cup (60g) pistachio paste
½ cup (120ml) whipped cream
2 tbsp powdered sugar

For Garnish
½ cup (75g) fresh blackberries
2 tbsp chopped pistachios
1 tbsp powdered sugar (for dusting)

Instructions
Prepare the Crust Base
In a bowl, mix crushed biscuits, chopped pistachios, melted butter, and brown sugar until it resembles wet sand.
Press the mixture firmly into cylinder molds or small ring molds on a lined tray.
Chill in the refrigerator for 15-20 minutes to set.

Make the Blackberry Layer
In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir occasionally until berries soften.
Mix cornstarch with 1 tbsp of water, then stir into the berry mixture. Cook until thickened.
Let it cool slightly, then spread evenly over the chilled crust.

Create the Cheesecake Filling
In a large bowl, beat cream cheese until smooth and creamy.
Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
Gently fold in whipped heavy cream to keep it airy.
Spoon over the blackberry layer and smooth the surface.

Prepare the Pistachio Mousse
In a bowl, whisk together pistachio paste, powdered sugar, and whipped cream until fully combined and fluffy.
Spread this over the cheesecake layer as the final layer.

Chill Until Set
Sprinkle chopped pistachios around the edges for texture.
Cover and refrigerate for at least 4 hours (overnight is best for firm layers).

22/11/2025

🍫 Butterfinger Cheesecake

Ingredients

For the base:
• 2 cups chocolate cookie crumbs
• ½ cup melted butter

For the cream:
• 680 g (24 oz) cream cheese (at room temperature)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup heavy cream or whipping cream
• 1 cup chopped Butterfinger chocolate

For the topping:
• ½ cup caramel sauce
• ½ cup chocolate sauce
• Whipped cream or whipped topping for topping

⸻

Directions
1. Preheat the oven to 160°C (325°F). Grease the bottom of a 23 cm (9 inch) springform pan.
2. In a bowl, mix the cookie crumbs with the melted butter. Press the mixture into the bottom of the pan.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla with a mixer until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the cream and beat until homogeneous.
6. Fold the chopped Butterfinger pieces into the mixture with a spatula.
7. Pour the mixture over the base in the pan.
8. Drizzle the caramel and chocolate sauces over the top, then gently swirl with a knife tip to create a marbled pattern.
9. Bake in a preheated oven for 55–60 minutes. It is done when the center jiggles very slightly when gently shaken.
10. Remove from the oven and let cool for 10 minutes, then loosen the edges with a knife. Once cooled to room temperature, refrigerate for at least 4 hours (preferably overnight).
11. Before serving, decorate with whipped cream and extra chocolate/caramel sauce.

⸻

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 450 kcal / slice