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Rahila's Goodies, Ampthill Avenue, Benoni, Johannesburg (2025)

31/08/2025

🍫👑Chocolate Royale Mini Cakes👑🍫

🧁 Ingredients

1️⃣ ¾ cup all-purpose flour

2️⃣ ½ cup unsweetened cocoa powder

3️⃣ 1 tsp baking powder

4️⃣ ¼ tsp salt

5️⃣ ½ cup unsalted butter, softened

6️⃣ 1 cup granulated sugar

7️⃣ 2 large eggs

8️⃣ 1 tsp vanilla extract

9️⃣ ½ cup whole milk

🔟 ¼ cup hot espresso or strong coffee (optional but rich!)

🍫 Chocolate Ganache Topping

1️⃣ ½ cup heavy cream

2️⃣ ½ cup semi-sweet chocolate chips

👩‍🍳 Instructions
1️⃣ Preheat oven to 350°F (175°C). Grease a mini cake pan or silicone molds.
2️⃣ In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3️⃣ In another bowl, beat 🧈 butter and sugar until creamy.
4️⃣ Add 🥚 eggs one at a time, then stir in vanilla.
5️⃣ Mix in dry ingredients alternately with milk. Stir in hot coffee last.
6️⃣ Spoon batter into mini cake molds, filling each about ¾ full.
7️⃣ Bake for 18–20 minutes, until a toothpick comes out clean.
8️⃣ While cakes cool, heat cream until simmering, then pour over chocolate chips. Let sit, then stir until smooth.
9️⃣ Pour ganache over each mini cake and chill for 10 minutes to set.

30/08/2025

🍓 Strawberry Creepe Cake Recipe 🍓
Ingredients:

For the Creepes:

1 cup all-purpose flour

2 eggs

1½ cups milk

2 tbsp melted butter

1 tbsp sugar

1 tsp vanilla extract

Pinch of salt

For the Cream Filling:

2 cups heavy whipping cream

4 tbsp powdered sugar

1 tsp vanilla extract

Topping:

Fresh strawberries (whole or sliced)

Extra whipped cream

Powdered sugar (for dusting)

Instructions:
1. Make the Creepes:
In a mixing bowl, whisk together flour, eggs, milk, butter, sugar, vanilla, and salt. Let the batter rest for 15–30 minutes.
Heat a non-stick pan over medium heat, lightly grease it, then pour a thin layer of batter and swirl. Cook until edges lift, flip, and cook another 30 seconds. Repeat for all creepes.

2. Prepare the Whipped Cream:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

3. Assemble the Cake:
On a serving plate, place one creepe, spread a thin layer of whipped cream, then add another creepe. Repeat until all creepes are stacked.

4. Decorate:
Top with whipped cream swirls and fresh strawberries. Dust with powdered sugar for a beautiful finish.

5. Chill:
Refrigerate for at least 1–2 hours before serving for best texture.

Enjoy your homemade Strawberry Creepe Cake — light, creamy, and bursting with berry goodness! 🍓💕

29/08/2025

💕😋Coffee Cappuccino Cake Recipe💕😋

Ingredients:

For the cake:
2 cups all-purpose flour
1 1/2 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 brewed coffee (cooled)
1/2 cup vegetable oil
1 tsp vanilla extract

For the coffee frosting:
1 cup unsalted butter (softened)
4 cups powdered sugar
1/4 cup brewed coffee (cooled)
2 tbsp cocoa powder
1 tsp vanilla extract
Optional garnishes:
Chocolate shavings or cocoa
powder

Directions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, brewed coffee, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes are cooling, prepare the coffee frosting. In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, cocoa powder, and cooled brewed coffee, mixing until smooth.
Add vanilla extract and mix until well combined.
Once the cakes are completely cooled, place one layer on a platter and spread a layer of frosting on top. Add the second layer of cake and frost the top and sides of the cake and pipe frosting on top.
Garnish with chocolate shavings or a dusting of cocoa powder if desired.

29/08/2025

💕😋Mango Chiffon Cake 😋💕

Ingredients:

Cake:
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
6 large eggs, separated
1 cup granulated sugar
1/2 cup vegetable oil
3/4 cup mango puree
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Glaze:
1 cup mango puree
1 cup powdered sugar
1 tablespoon lemon juice

Topping:
Fresh mango slices

Directions:

Preheat oven to 325°F (165°C). Grease a 9-inch round pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat egg yolks, half the sugar, oil, mango puree, and vanilla.
Fold dry ingredients into wet mixture until smooth.
In a separate bowl, beat egg whites and cream of tartar until soft peaks form, then gradually add remaining sugar, beating to stiff peaks.
Gently fold egg whites into the batter.
Pour into the pan and bake for 45-50 minutes until golden. Let cool.
Mix glaze ingredients and drizzle over cooled cake.
Garnish with fresh mango slices before serving.
Slice, Serve and Enjoy 😋💕😊

28/08/2025

Rose Coconut Barfi Recipe

Ingredients:
For Coconut Layer (Bottom White Layer):
1 cup desiccated coconut
1/2 cup condensed milk (or adjust for sweetness)
1 tsp ghee (clarified butter)
1/4 tsp cardamom powder (optional)

For Rose Layer (Top Pink Layer):
1/2 cup milk powder
1/4 cup condensed milk
1–2 tbsp rose syrup (like Rooh Afza) or rose essence + pink food color
1 tsp ghee

Sliced pistachios for garnishing

Instructions:
Heat 1 tsp ghee in a non-stick pan.
Add desiccated coconut and sauté for 1–2 minutes on low flame.
Add condensed milk and mix well.
Stir continuously until the mixture thickens and leaves the sides of the pan.
Add cardamom powder

Spread this mixture evenly in a greased tray or square pan. Press it flat with a spatula.

In another pan, heat 1 tsp ghee.
Add milk powder and condensed milk, stir well.
Add rose syrup or rose essence with pink food color.
Stir until the mixture becomes thick and starts leaving the pan.
Spread this over the coconut layer quickly and evenly.

Press gently to set both layers evenly.
Sprinkle sliced pistachios on top while still warm and press them lightly so they stick.

Let it set for at least 1–2 hours at room temperature or refrigerate to firm up faster.
Cut into neat squares or diamonds once fully set.
For extra fragrance add a tsp of kewra water

28/08/2025

🍓 Strawberry Marshmallow Cream Croissant

Ingredients (for 2 servings):
For the topping:

1/2 cup heavy cream

2 tbsp strawberry syrup or puree

1/2 tsp vanilla extract

1/4 cup marshmallow fluff

1/4 cup mini marshmallows (pink & white)

For assembly:

2 fresh butter croissants

Fresh strawberries (whole + halved)

Powdered sugar (for dusting)

Instructions:
Whip the cream:
In a bowl, whip heavy cream until soft peaks form. Gently fold in the strawberry syrup and vanilla.

Add marshmallow fluff:
Fold marshmallow fluff into the whipped cream until well combined and fluffy. Chill for 10 minutes.

Prepare croissants:
Slice the croissants halfway open if desired, or keep whole for topping only.

Assemble:
Pipe or spoon the pink strawberry-mallow cream generously on top of the croissant. Add a swirl of plain whipped cream if desired.

Garnish:
Decorate with mini marshmallows, whole and halved strawberries. Dust with powdered sugar.

Serve:
Serve immediately with a hot cup of coffee or tea. Enjoy the creamy, fruity crunch! ☕

27/08/2025

🧁 Mini Pistachio No-Bake Cheesecakes

📝 Ingredients:
For the Crust:

1 cup chocolate graham crackers or chocolate cookies, finely crushed

3 tbsp melted butter

1 tbsp sugar (optional)

For the Pistachio Cheesecake Filling:

1 1/2 cups cream cheese, softened

1/3 cup powdered sugar

1/2 cup pistachio paste or butter (unsweetened or lightly sweetened)

1 tsp vanilla extract

1/2 cup heavy cream, whipped to soft peaks

For the Topping:

Whipped cream (piped on top)

Crushed pistachios

Fresh mint leaves

🥣 Instructions:
Make the Crust:

In a bowl, mix crushed cookies with melted butter until the texture resembles wet sand.

Press firmly into the bottom of silicone muffin molds or mini dessert rings.

Chill in the freezer while preparing the filling.

Prepare the Filling:

In a bowl, beat cream cheese and powdered sugar until smooth.

Add pistachio paste and vanilla, and beat until well incorporated.

Gently fold in the whipped cream.

Assemble:

Spoon or pipe the filling over the prepared crusts.

Smooth the tops and refrigerate for at least 4–6 hours or until set (overnight preferred for best texture).

Decorate:

Once set, carefully remove from molds.

Pipe whipped cream on top using a star tip.

Sprinkle with crushed pistachios and garnish with fresh mint leaves.

✅ Tips:
For a more intense green, add a small drop of matcha or green food coloring to the filling.

Use high-quality pistachio paste for the best flavor.

These mini cheesecakes can be frozen (without toppings) and thawed before serving.

26/08/2025

Chocolate Mocha Cake
Ingredients:
2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup strong brewed coffee

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix dry ingredients in a bowl. Add coffee, oil, eggs, and vanilla, stirring until smooth.

Divide batter into pans and bake for 30-35 minutes.

Cool, frost with mocha frosting, and dust with cocoa powder.

25/08/2025

🧁🍊Cranberry Orange White Chocolate Cupcakes🍫🧁

🥣 Ingredients:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened 🧈

1 cup sugar 🍬

2 large eggs 🥚

1 tsp vanilla extract 🌿

Zest of 1 orange 🍊

¾ cup buttermilk

1 cup fresh or dried cranberries

½ cup white chocolate chips 🍫

🔥 Instructions:

🔥 Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.

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

🧈 Beat butter and sugar until light and fluffy.

🥚 Add eggs one at a time, then stir in vanilla and orange zest.

🍶 Alternately add flour mixture and buttermilk, mixing until just combined.

🍒 Fold in cranberries and white chocolate chips.

🧁 Fill muffin cups ¾ full and bake 18–22 minutes until a toothpick comes out clean. Cool before frosting.

24/08/2025

Chocolate Fudge Cupcakes

Cupcake Ingredients (Makes ~12)

¾ cup (95g) all-purpose flour

½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, melted

½ cup (100g) granulated sugar

½ cup (110g) brown sugar, packed

2 large eggs, room temperature

1 tsp vanilla extract

½ cup (120ml) buttermilk, room temperature

½ cup (120ml) hot coffee or hot water (enhances chocolate flavor)

½ cup (90g) semi-sweet chocolate chips (optional for extra fudgy texture)

Fudge Frosting

Ingredients:

½ cup (113g) unsalted butter

½ cup (40g) unsweetened cocoa powder

2 cups (240g) powdered sugar, sifted

¼ cup (60ml) heavy cream or milk (plus more if needed)

1 tsp vanilla extract

Pinch of salt

Instructions

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

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

In another bowl, whisk melted butter, sugars, eggs, and vanilla until smooth.

Add dry ingredients alternately with buttermilk, starting and ending with dry.

Slowly stir in the hot coffee or water.

Fold in chocolate chips (optional).

Divide batter evenly among liners (fill ⅔ full).

Bake for 18–20 minutes, or until a toothpick comes out with moist crumbs.

Let cool completely before frosting.

For the Fudge Frosting:
Melt butter in a saucepan over medium heat.

Stir in cocoa powder and whisk until smooth. Remove from heat.

Add powdered sugar alternately with cream, whisking until thick and creamy.

Stir in vanilla and a pinch of salt. Adjust consistency with more cream if needed.

Let cool slightly before spreading or piping.

Rahila's Goodies

31/08/2025

30/08/2025

29/08/2025

29/08/2025

28/08/2025

28/08/2025

27/08/2025

26/08/2025

25/08/2025

24/08/2025

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