LUV BITES BISCUITS

OOOOH....I just want to reach through my screen and pick up one these, deliciously chocolatey biscuits😍.  How Amazing do these look??? Thank You Ruhana Ebrahim Mohamed💕, for sharing on these yummy treats.  So what are you waiting for lovelies, get out those aprons and whip up a batch of these biscuits to enjoy with your loved ones this weekend.

Remember to send us your feedbacks in comments, We love hearing from you!

Luv Bites Biscuits

Recipe credit: Hajera Ebrahim (mum)
Pic credit: Ruhana Ebrahim
@mama_taught_me_well 

Ingredients:
250g butter
1 cup icing sugar
2 extra large eggs
1/2 cup oil
1 Tablespoon vanilla essence
1 cup maizena
2 teaspoon baking powder
+/- 2 cups Flour (as needed)
Baking Chocolate

Method:
1. Cream butter & sugar.
2. Beat in eggs, then oil and vanilla.
3. Beat in baking powder & maizena.
4. Add flour as needed to make a very soft dough.
5. Using a star tip biscuit nozzle, push the dough onto a greased biscuit tray.
6. Nozzle 3 stars/flowers next to each other forming one biscuit.
7. Bake in preheated oven at 160degC for 15min.
8. Allow to cool and harden.
9. Dip the bottom of biscuit into melted chocolate.
10. Store in airtight container.

Milky Bar Top Deck Chocolate Slab

Who can say NO to a delicious looking chocolate cake like this😍.  I always joke with my lovely members on the WATALOTWEGOT Facebook group, saying I wished I were their neighbours, and this is one such lovely I would live being neighbours with, as long as you share a slice with me Monowara😆, SHUKRAN for sharing your recipe and pic with us.  

Go On lovelies, give this one a try, and do drop us your comments and feedbacks in our comment sections, we love hearing from you.

*Milky Bar Top Deck Chocolate Slab* 

RECIPE AND PIC CREDIT : *Monowara Mohamed Bhamjee* (WATALOTWEGOT)

*_Ingredients:_*

6 eggs (seperated)
1 &1/2 cups castor sugar
3 TABLESPOON cocoa
3/4 cup boiling water
3/4 cup oil
2 teaspoon vanilla essence
1&1/2 cups cake flour
4 teaspoon baking powder

*_Method_*

* Dissolve the cocoa in the boiling water, add the oil and vanilla essence and set aside.
* sift the dry ingredients and set aside
* Beat egg whites stiff
* Add the castor and beat well
* Mix the yolks to the liquid then add everything simultaneously to the egg whites and mix it through. Do not overheat it

Pour it into a oblong baking pan and bake the cake on 180°C for 25-30 minutes

Let it cool down completely before decorating..

*_Milky bar topping_*

Melt 2 X 80g slabs of Milky bar chocolates (cool down)

Beat 500ml fresh cream until it start to thicken add the cooled chocolate then fold it in till it is just the right consistency (plz note this is a very delicate stage.. I tried and flopped a few times until I've mastered this technique), don't overbeat it then it becomes a watery mess..and it congeals..

Cut the cake in half and spread half the cream place the other half back and decorate with the balance of the cream.

Drizzle milk chocolate over and sprinkle cut up nuts..

*Kindly share as posted*

❤💛💚

Coffee Chiffon Cake

This Coffee Chiffon Cake looks so delicious, makes me want to have a Tea-Time / Coffee Time Break More Often😜.  Thanks to Sheila M, for sharing on this recipe.  Save this one, it will make a perfect baked treat for your family, over the holiday season soon😉

Coffee and Cremora Chiffon Cake 

4 eggs separated
¾ cup boiling water
3 Tablespoon Coffee
2 Tablespoon cremora (Coffee Creamer)
¾ cup sugar
1/2 cup oil
1 teaspoon vanilla essence 
2 teaspoon baking powder
1 cup flour sifted

~ Separate the egg yolks from the whites. Reserve. 
~ Dissolve the coffee and the cremora in the boiling water. Reserve until cool.
~ Beat sugar, egg yolks, vanilla until light and fluffy. 
~ Add the oil. Beat. 
~ Alternate the sifted flour with the coffee mixture to the batter, mix well. 
~ Beat the egg whites with a pinch of salt until stiff. 
~ Add baking powder to the batter and fold in the egg whites. 
~ Pour into a pan and bake in a moderate oven (180deg) for 30 to 45 minutes or until done. ~ Let it cool. 

Meanwhile prepare the syrup:
~ Make a caramel with 1 cup sugar. 
~ When done, add 2 tablespoon butter, 6 tablespoon milk in which you dissolved 2 teaspoon coffee, 6 tablespoon fresh cream, vanilla essence.
~ stir all well.
~ when the cake cools, unmould and pour the syrup over. 
~ Decorate with nuts
@sheilamahomedrehman

*Kindly share recipes as posted*

Coconut Mint Cake With Caramel and Chocolate Ganache

Who doesn't like BAKING!!! And even if you were not a baking fan, Just looking at this delicious Coconut and Mint cupcakes, will entice you enough to reach for those whisks, to whip up a batch.  This recipe and pic credit goes to one of our Admins, Bibi Ayesha, and she shares with us an old family favourite in her home.

Sunnyside Classics

By Bibi Ayesha Kadwa 

(WATALOTWEGOT)

Coconut Mint Cake

With Caramel and Chocolate Ganache

my mums golen oldie recipe

Makes 24 cup cakes

Or use a cake pan

Pre heat oven to 180 degrees Celsius 

125 g butter..room temperature

1 cup castor sugar

1 cup coconut

1 and half cup cake flour

3 quarter cup milk

3 eggs ..beaten

2 and half tsp baking powder

1 tsp peppermint essence

Half cap of green food colouring

~ Cream the butter and castor sugar well

~ Beat the eggs in a bowl first ..i prefer that

~ Then add slowly little at a time and beat well

~ Sift flour and baking powder into a bowl

~ Add the essence to the milk

~ And the food colouring

~ Add in the dry ingredients alternating with the milk..lastly add in the dessicated coconut

~ Mix nicely with a spatula

~ Spray the pan or cup cake pans well

~ Scoop mixture into the pans

~ Put into pre heated oven and bake till golden brown

At least 20 min

~ Remove trays from the oven

~ Take out the cakes on a cooking rack..cool well

Topping

1 slab of cadburys dairymilk or mint top deck chocolate

5 tblsp caramel treat

4 tblsp nestle cream

Or fresh cream

First melt chocolate..i use a microwave

Add in the caramel treat and mix well

Add in the cream and mix till smooth

Grate peppermint chocolate of choice..i used peppermint crisp

Add the topping on the cakes..and sprinkle grated chocolate over

Enjoy

SWISS ROLL

A simple yet delicious bake to make anytime of the year, This swiss roll will become your family favourite too.  

Thank You for sharing your pic and recipe used with us Aunty Rehana💕

SWISS ROLL (flop-proof)

RECIPE CREDIT: UNKNOWN

PICTURE CREDIT: REHANA KODRUTH (WATALOTWEGOT)

4 eggs
1/2 cup caster sugar
1/4 cup flour 
1/4 cup cornflour
1/4 cup cocoa
1 t baking powder
1 t vanilla essence
Pinch of salt 

Beat eggs until stiff and white
Add sugar and beat until it leaves a peak
Sift the dry ingredients 3 times and sift in one more time into the egg mixture and fold with a metal spoon
Lastly add vanilla essence
Pour into a greased and lined Swiss roll pan and bake at 200•C for 10-15 minutes
Turn out immediately onto greaseproof paper sprinkled with caster sugar
Peel of lining paper and trim edges with a sharp knife
Roll up cake with paper in between to make a Swiss roll
Cover with a cool damp cloth and cool slightly
Unroll and spread with filling and roll up again and allow to cool 

# for Vanilla Swiss Roll OMIT cocoa

Coca-Cola Chocolate Cake

'Coca-Cola Chocolate Cake' , as weird as that title may read, The picture shared of the end result of this cake, looks fantastic, wouldn't you agree.  Amina W. Shaik, another of my super talented Admins on the Facebook group, has shared this recipe and pic with us.

Shukran, We Heart It💕... 
Do give this recipe a try and we look forward to your feedback.
Find recipe on the pic..

Basic Sponge Cake

Can there ever be too many sponge cake recipes to have???  Well, Here is one more to add to your sponge cake recipes collections.  And when You can see what the outcome of a recipe is, you know it's a keeper.  Like this one shared by Humeira Khatri, How divine does this Look😍

Basic Sponge Cake 

(kindly shared on by Humeira Khatri -Watalotwegot)

4 eggs
300 ml castor sugar
500 ml cake flour (sift)
15 ml baking powder (sift)
100 gr butter
250 ml milk
5 ml vanilla essence
Heat milk and butter together (*DO NOT BOIL*) 

Method: 

Beat eggs and castor sugar till creamy and light. Sieve the flour and baking powder.
Fold in the flour and baking powder. Alternately with milk and butter. Add in the vanilla essence 

Preheat oven at 180 °C
Bake for 20-25 mins

Topping: 

Half tin nestle cream
Half tin caramel treat 

Whip it lightly and pour over and grated/peeled top deck

MOIST CHOCOLATE CAKE

When Special people in our lives are celebrating another milestone, spoiling them by baking is just one way of showing how much we care for them.  That is exactly what our Lovely Raeesa Abdool Carrim had done recently, when she baked this chocolatey goodness for her father-in-law, who celebrated his birthday.

Well Done Raeesa, we love it💕, and a very Happy Birthday to your Father-in-law🎉

Find below Raeesa's Picture and recipe she used and shared on with us.

Moist Chocolate Cake by Raeesa Abdool Carrim - (Watalotwegot)

3 eggs
1 cup sugar
1/2 cup oil
1/4 cup cocoa dissolved in 1/2 cup water. ( leave to cool)
2 teaspoon baking powder
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla essence

Method:
Beat eggs and sugar until light and fluffy
Add oil and beat well
Sift dry ingredients. Fold into mixture
Add cocoa mixture
Add vanilla and mix lightly 
Grease pan. Bake at 180 degrees Celsius for 25- 30 mins.

Icing: 
250 g soft butter
4 cups icing sugar
Salt
4 tablespoons cocoa
A little milk
Vanilla essence

Method:

Cream butter. Sift all the dry ingrediants. Add vanilla essence and milk to get desired consistency. 

Ganache: 

1 × 100g lintd dark chocolate. (85%)
2 × dairy milk slabs.
1 × 250 ml fresh cream

Method: make fresh cream hot on stove. Add to chocolate bits. When melted spread onto cake.

I topped with mini oreos, lintd, ferreros, top deck, caramel popcorn and wafers.

Bake and ENJOY

Chocolate Whispers Biscuit

Tea Time treats is a must in any home, and most especially over the weekend.  That's exactly what Rehana Dhoda had thought when she whipped up a batch of these delicious looking biscuits for her family to enjoy.

Thank you for sharing your pic and recipe used Rehana💕

CHOCOLATE WHISPERS BISCUIT
RECIPE CREDIT : Fatima Motala
PICTURE CREDIT : REHANA DHODA (WATALOTWEGOT)

125g butter/margarine 
1/2 cup maizena
1/2 cup oil
+- 2-3 cups flour
1/2 cup ground almond / pecan nuts
1/2 cup icing sugar
Brown / white chocolate

Cream butter and sugar until creamy
Add in oil and beat well
Add maizena, nuts and enough flour to make soft dough.
Roll into small balls and bake on 180 degree for 15 - 20 mins
When cool coat with brown chocolate
Leave to cool on wax wrap then drizzle with white chocolate.
Dust with gold dust 

Vanilla Sponge

A simple to follow recipe, with loads of satisfaction after baking.  Nazia Mahomed had shared this recipe with us on the Group, and has been a hit.  Personally I prefer the simple cakes, without too much frosting or deco. So this one is exactly how I would enjoy it.

The recipe shared can be made in any pan you have and decorated as you wish, but on that day Nazia had made them into simple cupcakes decorated with "Hundreds and Thousands", perfect tea time treat.

SHUKRAN FOR SHARING THIS WITH US NAZIA MAHOMED💞

If you give this recipe a try, do drop us a comment with your feedback.

Vanilla Sponge (kindly shared on by nazia mahomed💕 >watalotwegot<  )

1 cup sugar 
2 eggs
Half cup oil
Beat these together.

Then Add:
Sift 1 and half cups flour with 

2 teaspoon baking powder 

Half teaspoon fine salt add to the beaten mixture set aside
Add 1 teaspoon vanilla essence in half cup milk and add to the mixture, beat properly 

bake at 180 degrees celsius till done.

Dates / Kajoor Biscuits

"Dates are a good source of various vitamins and minerals. Its a good source of energy, sugar and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium and zinc are found in dates. It also contains vitamins such as thiamin, riboflavin, niacin, folate, vitamin A and vitamin K." (Via Wikipedia)

There are many variations to making a good date biscuit, and today we share with you, a recipe that has been shared years back, and had been sitting filed away into our Page Albums, I do hope you give this recipe a try, as we had some good feedback on it previously, and after all, just look how awesome those bikkies look in the picture😍

Khajoor Biscuits (shared on by Ayesha Kapadia💕)
1/2 lb butter
1/2 cup castor sugar
2 eggs
1/2 cup cornflour
2 teaspoon baking powder
2 cups flour
And khajoor(Dates) to fill in da dough and dip in egg white and roll in coconut and Bake in moderate oven.
Ayesha Tutla! !!!! Enjoy!!!!!


 TIP...
"I would like to suggest you boil the dates with some water so that it gets softer and when you bite into the biscuit, it doesn't crumble." ~ Fareeda Ahmed~ Shukran Sister💕

Naan Khatay

Naan Khatay, for those that may be wondering, is a popular little Indian biscuit, that contain a bit of Semolina and flavoured with Cardamom.  These have been a firm favourite in many a home, be it during celebrations, or just a weekly bake to enjoy with a cuppa.

Today we Thank Aunty Zarina Assan 💕, for sharing her family favourite recipe for this tea time treat.

Naan-Khatay (Zarina Assan - Watalotwegot)

1 cup ghee…

3/4 cup castor sugar…

1/4 teaspoon crushed elachi. ..

2 teaspoon baking powder. 

1 and 3/4 teaspoon bicarbonate of soda.

4 level Tablespoon cream of wheat (Semolina)…

4 Tablespoon condensed milk..

2 yolks of eggs..

2 and 1/2 to 3 cups flour…

~ cream ghee and sugar well..

~ add yolks of eggs...beat till fluffy..

~ add all the other ingredients except flour..

~ sifted flour add to the mixture carefully and make a biscuit dough but soft..

~ make into little ball place on baking tray ..press down half almond 

~ I stick with egg because it don't fall of the naan-khatay..

~ bake in 190 degree Celsius oven for 5 minutes, 

then switch down oven to 150 degree celsius 

and continue to bake for 20 minutes or until brown..

~ leave biscuit to crisp

Horse Shoe Pastry (aka Pixies)

We have some amazing lovelies on our Watalotwegot group on Facebook. And one such sweet lady is Bibi Ayesha.  Whilst she  runs her home deftly, she takes pride in her kitchen.  We have been blessed by her sharing her culinary skills with us and most times Bibi Ayesha would share with us her 'Step by Step' pictures of a recipe she has been making for ages.

Being a bit of a sweet tooth myself, this one caught my attention, and I love these baked pastries. Shukran for sharing this with us Bibi Ayesha💕.
I have compiled, some of the images shared, into a collage but the Instructions are as received by Bibi Ayesha👌.  It seems rather easy to follow and I do hope we have lots of you rushing to give this one a try. We look forward to all your feedback.👍

Horse Shoe Pastry
(Bibi Ayesha Kadwa - Watalotwegot)

Pixies..or Horse Shoe Pastry
sweet and simple..
~ roll out pastry..thick
~ dab on water..sprinkle castor sugar properly..fold as per picture (1 + 2)..
~ dab on water..sprinkle castor sugar again..fold as per picture (3).
~ keep in freezer to chill.
~ slice and Dip only one side in castor sugar picture (4).
~ place that side up and open out ears. picture (5)
~ preheat oven 180 degrees Celsius and bake...
~when pink remove tray and immediately remove onto rack to cool.
~ leave in oven to crisp😀..enjoy..

Tip of the Day
* ALWAYS SPRINKLE MAIZENA (Corn Starch) WHEN ROLLING BUTTER PASTRY *

Royal Cream Biscuits

With her twin boys busy with exams, Anisa ensures her cookie jars are always topped up.  Braving the sweltering weather recently in South Africa, she managed to make these treats for her boys.

Thank You for sharing your results and recipe with us Anisa💕

ROYAL CREAM BISCUITS

(Kindly shared on by Anisa Suliman)                          

Ingredients:

250g margarine (stork bake works well)

½ cup icing sugar sifted

½ tsp almond essence

2 cups cake flour sifted

½ cup corn flour sifted

Method:

Beat margarine and icing sugar until creamy.

Add essence and a little of the flour and maizena at a time until the dough is soft yet pliable.

Break into little walnut balls and shape into small rectangular pieces of about 3mm high.

Using a fork, make an indentation into the biscuit dough.

Bake in a pre-heated oven set at 160 degrees for approx 20/30 minutes until golden brown.

Remove from oven and cool for 45 minutes to an hour.

Prepare the icing while waiting for the biscuits to cool:

¼ block margarine

½ cup icing sugar sifted

½ tsp almond essence 

Beat until creamy.

Sandwich 2 biscuits and roll around in castor sugar.

Easy Sponge Cake

Nothing Beats a Simple and delicious Sponge cake....WITHOUT THE FRILLS😋.  This is exactly the type of cake I would reach for at a tea table, and today Aunty Fawzia Safla was kind enough to share her Pic and recipe for a sponge cake.

Many Thanks Aunty Fawzia💕


Sponge Cake 
(Kindly shared by Fawzia Safla💕)

3 eggs
1cup castor sugar 
2tbl oil
1/2 cup milk 
1 tsp vanilla 
1cup flour 
1 tsp Baking powder
Beat egg whites stiff stiff then add castor sugar beat then add yolks an vanilla beat add in milk, oil, flour and Baking powder 
Beat altogether 
* can bake in square pan or loaf pan 
* Bake at 180 degree Celsius

Fruit Cupcakes

Kesigi Moodley is a Working Mum and like many other's,  does her best juggle a work/life balance.  Take a look at this recipe she shared,  its super easy(Quick enough for her to whip up before she was off to work👌🌟) and a delicious treat for her family. 
These look fabulous Kes, Well Done and Thank You💕

Like✅Comment✅Share✅Tag✅

Kesigi Moodley

Kes' Fruit cupcakes
110g butter/margarine
1 egg
2.5 tablespoons sugar
1 cup flour
1.5 teaspoons baking powder
1 teaspoon vanilla extract 
1/2 cup milk
125 sultanas or mixed fruit 
Beat together the butter/margarine and sugar. Add the egg and vanilla extract and stir. Gradually add in the flour and baking powder alternating with the milk. Add the fruit. The mixture should be thick dropping consistency. Bake in a preheated oven at 180 degree Celsius for 20-25 minutes until golden brown and cooked through. It should have a crack through it, a must for me in a fruit cake!

Vanilla Cupcakes with Caramel Cream

A Yummy Sweet Treat for Tea Time.  Kindly Shared on by Billy Desai💕

Vanilla cupcakes with Caramel Cream:
2 and half cups flour, 2tblsp baking powder, 2 cups sugar, 2 tsp vanilla essence, 1 cup water, 1 cup oil, 8 egg's separated.
Method: sift flour, baking powder, sugar together, add the oil and water and beat until well combined. Add in vanilla and egg yolks and beat well. In another dish, beat egg whites until stiff peaks, then fold into batter. Fill 2/3 ccupcake cases and in preheated oven at 180degreed until done, takes about 10-15mins. Place on wire rack to cool.

Caramel Cream:
1tin caramel treat, 500ml fresh cream, 2 Tblsp icing sugar, 1tsp maziena. Caramel cream: beat cream until soft peaks form, den add 2Tblsp of icing sugar and 1tsp maziena and beat until stiff( beat about a minute or less after maziena is added or until stiff, bt dnt over beat). Leave in the fridge for 1hour. Then add 1 tin of caramel to the cream and fold it in a few tyms, u want it swirled into the cream. Pipe onto cupcakes. Optional: Spoon a little caramel in the middle of the cream. I filled the cupcakes with a little caramel by filling a syringe wit caramel and inserting frm under the cupcake.
Enjoy. Billy Desai.

Mealie Cake

This moist, mealie cake recipe was shared by Zahira Salejee, and the pic courtesy of Rookayah Hassim. thank you for sharing on Lovelies💞.  If you do give this one a try, do drop us a note, or a pic of your results👍🏼

Mealie Cake (recipe shared by Zahira Salejee/ Pic shared by Rookayah Hassim)

250g Margarine
1 Cup White Sugar
3 Eggs
1 Cup Flour
1/2 Cup Dessicated Coconut
1 teaspoon vanilla essence
3 teaspoons (Heaped) Baking Powder
Pinch of Salt
3 Mealies, cut off the cob and Liquidized with ±1/2 cup Milk

Method:
~Cream Margarine and Sugar until creamy/fluffy
~Add Eggs one at a time and Beat well after each addition.
~Add Vanilla Essence
~followed by sifted Dry Ingredients
~add the coconut, followed by the mealie liquid
~Pour into Tray and bake at 180 degrees Celsius for 45-50 minutes.

Peanut Butter and Caramel Cake

Decadence in every bite, I'm sure!!! This recipe was tried and tested, and a huge Thank You to aunty Hamida and Faaiza for sharing on this recipe and pic:-)

Recipe courtesy Yuppiechef)- Kindly Shared on by Hamida and Faaiza

Ingredients:

Prep time: 30 mins | Cook time : 25 mins | Makes 1 large cake

For the cake
6 extra large eggs
450g castor sugar
300ml milk
150g butter
2 Tbsp peanut butter
1 tsp vanilla extract
350g cake flour
1 tsp salt
3 tsp baking powder

For the salted caramel
1 tin caramel treat
1 tsp flaked sea salt

For the peanut butter icing
1 heaped Tbsp peanut butter
250g Lancewood or Woolworths cream cheese (these have a firmer texture than other brands)
1 tsp vanilla extract
4 Tbsp (60g) icing sugar
80ml sour cream

Peanut brittle, chocolate covered peanuts, etc., to decorate

Method:

1. To make the cake, preheat the oven to 180°C.

2. Line and grease 3 round cake tins (18cm or 20cm will work well for this type of layered cake).

3. Beat the eggs and sugar until pale and fluffy.

4. Heat the milk and butter until the butter has just melted, remove from the heat and add the peanut butter and vanilla.

5. Mix the flour, salt and baking powder together.

6. Fold the flour mixture into the beaten eggs and sugar mixture, alternately adding some of the hot peanut butter milk mixture. Make sure not to make the mixture too dry by adding too much flour at a time.

7. Spoon equal amounts of the batter into each of your three cake tins. Place in the oven and bake for 20–25 minutes until golden brown and springy to the touch. (Don’t be tempted to take the cake out of the oven before the time is up. The cake will brown a fair bit due to high sugar content, but still needs the allotted time to cook through properly.) Remove and leave to cool completely.

8. To make the peanut butter icing, beat the peanut butter and cream cheese together until soft.

9. Add the vanilla and icing sugar, mix together, then add in the sour cream and beat well.

10. For the salted caramel, stir the sea salt through the caramel in a separate bowl.

11. Layer the cake with caramel and icing between layers.
(Recipe courtesy Yuppiechef).

Semolina Biscuits

Come weekend, and it's a must to have those cookie jars topped up....RIGHT????

Why not give these easy to make cookies a try the next time you decide to bake up a treat :-)

The recipe was kindly shared on by Yasmin Jeewa.

Semolina Biscuits (Fego Biscuits)

1/2lb butter(250g)

3tbls oil

1/2 cup castor sugar

1/4 cup semolina 

2 cups flour

Cream butter and castor sugar until white then add oil and beat well,add semolina and enough flour to form a soft dough

Roll into balls and press down with a fork then bake at 160 until lightly brown.. Allow to cool slightly then coat in castor sugar.