Disha Sharma's Blog

December 1, 2025

Chocolate Meets Crunch: The Best Cake You’ll Ever Bake

This Chocolate Oreo Cake is the ultimate treat for anyone who loves rich chocolate and crunchy cookies. Each layer is soft, moist, and filled with irresistible Oreo pieces for the perfect texture.

Covered in a smooth, creamy Oreo buttercream, it delivers a delicious balance of sweetness and crunch. It’s a crowd-pleasing cake that looks stunning and tastes even better.

[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6881" />Photo by Darko Trajkoviu0107 on Pexels.com

Whether it’s a celebration or a simple craving, this Oreo cake always steals the spotlight.

Chocolate Oreo Cake – Ingredients For the Cake14 Oreos, roughly chopped2½ cups (330 g) all-purpose flour2 tsp baking powder½ tsp salt¾ cup (185 g) Greek yogurt, at room temperature2 cups (400 g) granulated sugar1¼ tbsp vanilla extract/essence½ tsp baking soda½ cup (113 g) unsalted butter⅔ cup (130 g) neutral vegetable oil (such as canola)1½ cups (360 g) milk2 tsp instant coffee powder¾ cup (77 g) unsweetened cocoa powder (Dutch-processed preferred)For the Oreo Buttercream Frosting14 Oreos, blended into fine crumbs1½ cups (340 g) unsalted butter, at room temperature2¾ cups (350 g) icing sugar (powdered/confectioners sugar)1½ tsp vanilla extract/essence1½ tbsp milk (room temperature; heavy or whipping cream also works)Extra for Decorating (Optional)3 Oreos, crushed for adding between cake layers (extra crunch)4 Oreos, blended into fine crumbs to coat the sides10–13 Oreos, whole, to decorate the top of the cake[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6869" />Photo by Rahib Yaqubov on Pexels.comChocolate Oreo Cake – Instructions

1. Prep the Oven & Pans
Preheat your oven to 150°C (300°F) with the fan on. If your oven doesn’t have a fan setting, see Note 1.
Grease and/or line two 8-inch cake tins (your homemade cake release works perfectly).

2. Prep the Oreos
Roughly chop 14 Oreos to fold into the batter later. Aim for small chunks—not powder, not large pieces. Set aside.

3. Mix the Dry Ingredients
Sift together:

FlourBaking powderSalt

Whisk lightly to combine and set aside.

4. Combine Yoghurt Base
In a large bowl, whisk together:

YoghurtSugarVanillaBaking soda

Mix until smooth, then set aside. The mixture will become slightly frothy.

5. Make the Chocolate Liquid Mix
In a microwave-safe bowl or jug, add:

ButterOilMilkInstant coffee[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6871" />Photo by sarthak on Pexels.com

Heat until the butter melts and the mixture is hot.
Add the cocoa powder and stir until dissolved. A few tiny lumps are okay.

6. Build the Batter (Alternating Method)
To the frothy yoghurt mixture:

Add half of the hot chocolate-milk mixture and whisk gently.Add half of the sifted dry ingredients and whisk just until combined.Add the remaining chocolate-milk mixture and whisk gently.Add the remaining dry ingredients and whisk just until combined.

Avoid overmixing to keep the cake soft and fluffy.

7. Fold in the Oreos
Add the chopped Oreos and gently fold with a spatula until just combined.

8. Bake
Divide the batter evenly between the two cake tins.
Tap the tins lightly on the counter to release any large air bubbles.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their tins for 20 minutes, then turn them onto a wire rack to cool completely before frosting.

1. Make Fine Oreo Crumbs
Blend 14 Oreos in a food processor or blender until they form fine crumbs. Set aside.

2. Cream the Base Frosting
In a stand mixer (see Note 2 for using a hand mixer), combine:

Icing sugarButterVanillaMilk

Start mixing on low speed for about 1 minute until the mixture comes together.
Increase to medium-high speed and beat for 10 full minutes, scraping the bowl halfway.

3. Add Oreo Crumbs
Pour in the Oreo crumbs and mix on medium speed until the frosting is smooth, fluffy, and fully combined.

1. Level the Cakes
Once the cakes have completely cooled, use a serrated knife to trim the tops so each layer is flat and even.

2. Start Layering
Place the first cake layer on your cake stand.
Add a generous amount of Oreo buttercream and spread it evenly using an offset spatula or knife.

3. Add Oreo Crunch
Crush 3 Oreos in your hands and sprinkle the pieces over the buttercream layer to add texture and crunch.

4. Add the Second Layer
Place the second cake layer on top.
Cover the top and sides of the cake with the remaining buttercream, reserving a little for piping.
Use a cake scraper to smooth the sides for a clean finish.

5. Pipe the Swirls
Transfer the reserved buttercream into a piping bag fitted with a 1M or Kootek K45 tip.
Pipe small swirls around the top edge of the cake.

6. Add the Oreo Crumb Coat
In a food processor, pulse 4 Oreos into fine crumbs.
Using your hands, gently press the crumbs onto the sides of the cake until they reach halfway up.
Brush away any excess crumbs around the base.

7. Final Touch
Place a whole Oreo on top of each piped swirl for a classic Oreo finish.

Enjoy your gorgeous, bakery-style Chocolate Oreo Cake!

Recipe credits: Cakes By MK

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Published on December 01, 2025 04:25

The Ultimate Strawberry Cream Cake: A Dreamy Layered Delight

This Strawberry Cream Cake is the stuff dessert dreams are made of. Soft, airy layers of vanilla cake are stacked high with billowy homemade whipped cream and juicy fresh strawberries, creating a simple yet stunning treat.

And if you’ve set your heart on a strawberry cream cake, this is the recipe to choose. It’s one of the most beloved on my site—tested, perfected, and baked by thousands of readers who return to it again and again. Beautiful, dependable, and irresistibly delicious.

Ingredients

Prep Time

6hours hrs
Cook Time
40minutes mins
Total Time
6hours hrs 40minutes mins

for the cake-

3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup whole milk
1 tablespoon vanilla extract
1/2 cup butter softened
1/2 cup vegetable oil
2 cups granulated sugar
2 large eggs
2 large egg whites

for the cream filling + frosting-

2 1/2 cups heavy cream
1 tablespoon vanilla extract
1/2 cup powdered sugar
1 cup strawberries fresh, hulled and diced + more for garnish

Directions

Prep the pans:
Preheat the oven to 325°F (165°C). Line two 8–9 inch round cake pans with parchment paper and coat well with nonstick spray. Set aside.Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6849" />Photo by Nati on Pexels.comCombine milk mixture:
In a liquid measuring cup, stir together the milk and vanilla extract. Set aside.Cream butter, oil & sugar:
In another large bowl, use a hand mixer or stand mixer to beat the butter, vegetable oil, and sugar until well blended.Add eggs:
Mix in the eggs and egg whites, one at a time, until the batter turns very light and fluffy. Scrape the bowl, then mix briefly again.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6851" />Photo by Alina Matveycheva on Pexels.comAlternate wet & dry:
Add the dry ingredients and milk mixture in alternating additions, beginning and ending with the dry. Scrape the bowl and mix just until the batter is smooth—avoid overmixing.Bake:
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–40 minutes on the lower two-thirds rack of the oven, or until a toothpick inserted comes out clean or with a few moist crumbs.Cool:
Let the cakes cool in their pans for 15–20 minutes, then turn them out onto wire racks. Allow them to cool completely before decorating.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6853" />Photo by ROMAN ODINTSOV on Pexels.comMake the Filling & FrostingWhip the cream:
Beat the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Transfer half to a separate bowl. Stir the diced strawberries into the other half to make the filling.Slice the cakes:
Using a sharp serrated knife, carefully cut each cake horizontally into two layers, giving you four thin layers.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6855" />Photo by Daria Obymaha on Pexels.comAssemble the CakeLayer the filling:
Place the first cake layer on a serving plate. Spread one-third of the strawberry-cream filling over it.
Repeat with the next two layers until all four layers are stacked. If any filling squeezes out, simply smooth the sides.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6857" />Photo by Matheus Bertelli on Pexels.comFrost:
Cover the entire cake with the remaining plain whipped cream. Garnish the top with fresh sliced strawberries.Chill & serve:
Refrigerate the cake for at least 4 hours or overnight to let it set for clean slicing. Then slice and enjoy.

Recipe credits: Laurenslatest

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Published on December 01, 2025 03:01

November 29, 2025

The 25-Minute Vegan Pizza Hack: Get Pizzeria-Style Crispy Crust at Home!

Say goodbye to soggy bottoms and boring weeknight dinners! This Quick Vegan Veggie Pizza is your new favorite way to get a crispy, pizzeria-style crust right at home in just 25 minutes.

Loaded with fresh, vibrant toppings like mushrooms, bell peppers, and cherry tomatoes, this recipe proves you don’t need cheese or meat for big, satisfying flavour.

Plus, we’re sharing the secret hack to achieving that perfectly crunchy base every single time. It’s easy, customizable, and ready when that pizza craving hits!

Details
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 (makes 6 slices)

Ingredients
Pizza Base
1 ball Pizza Dough (at room temperature; e.g., Trader Joe’s, homemade, or store-bought)
Extra-virgin Olive Oil (for pan)
1 tablespoon Cornmeal (for pan)
½ cup Pizza Sauce
Toppings
1 cup Baby Bella Mushrooms (thinly sliced)
1 Green Bell Pepper (cut into rings)
1 cup Cherry Tomatoes (halved)
¼ Red Onion (thinly sliced)
¼ cup Black Olives (sliced)
Optional Finishes
Fresh Basil
Oregano
Vegan Parmesan Cheese

Instructions
1. Preheat the Oven and Pan
Place a baking sheet, pizza pan, or cast iron skillet inside the oven.
Preheat the oven to 450°F (232°C). The pan must be hot to ensure the bottom crust becomes crispy (Crust Hack!).

2. Prepare the Dough
On a lightly floured surface, roll out the pizza dough into your desired shape (large circle, oval, or rectangle).

3. Prepare the Pan
Carefully remove the hot pizza pan from the oven using oven mitts.
Add olive oil and coarse cornmeal to the hot pan (this prevents sticking and adds crunch).
Transfer the rolled dough to the prepared pan.

4. Assemble the Pizza
Spread the pizza sauce evenly over the dough.
Arrange all the vegetable toppings (mushrooms, pepper rings, tomatoes, red onion, and olives) in an even layer over the sauce. (Tip: Keep veggies sliced thin so they cook evenly.)

5. Bake
Place the assembled pizza in the preheated oven.
Bake for 10 to 15 minutes, or until the crust is golden brown around the edges and the vegetables appear tender.

6. Finish and Serve
Remove the pizza from the oven.
Sprinkle with fresh basil, oregano, and/or vegan Parmesan cheese, if desired.
Cut into 6 slices and serve immediately.

Notes & Tips
Crispy Crust Hack: Preheating the pan is the secret to avoiding soggy pizza and achieving that pizzeria-style crunch.
Topping Prep: For extra flavor, you can toss the sliced vegetables lightly in a small amount of olive oil and a pinch of salt before layering them on the dough.

Dough Options: Store-bought dough is an excellent time-saver! Look for fresh dough in the refrigerated or freezer section of your grocery store.
Storage: Leftover slices store well in the refrigerator for up to 3 days. To restore the crispy crust when reheating, use a hot skillet (avoid the microwave

recipe credits: Simple green smoothies

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Published on November 29, 2025 05:14

The 40-Minute Hidden Veggie Pasta Sauce (That Even Picky Eaters Will Devour!

The wholesome, delicious pasta sauce from scratch doesn’t have to be complicated! This simple recipe is a fantastic way to sneak extra vegetables into a meal without sacrificing that rich, classic tomato flavor your family loves.

By blending in a mix of mild-colored vegetables—like carrots, sweet potato, and squash—you get all the added nutrients and creaminess, but the sauce maintains a beautiful, vibrant red colour.

It takes just 40 minutes from start to finish and is perfect for meal prepping, doubling the batch, or freezing for future dinners. Get ready for your new go-to weeknight dinner solution!

Preparation Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 8 (approx. 1.5 quarts)

Ingredients
2 tablespoons Olive Oil
3 cups Assorted Rough-Chopped Vegetables (Choose from: Onion, Carrot, Butternut Squash, Sweet Potato, Bell Pepper (any color except green), Celery, and/or Cauliflower)
29 ounces Canned Diced Tomatoes with Juices (or roughly two 14.5 oz cans)
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 pound Pasta (optional, for serving)
Parmesan Cheese (optional, for serving)Instructions

Recipe

1. Sauté the Vegetables (10 minutes)
Heat the 2 tablespoons of olive oil in a medium skillet over medium heat.
Add the 3 cups of assorted, roughly chopped vegetables (onion, carrot, squash, etc., choosing colors that blend well). Stir to coat.

Cover the skillet and cook for approximately 10 minutes, or until the vegetables are mostly soft.

2. Simmer the Sauce (20-25 minutes)

Remove the lid and stir in the 29 ounces of canned diced tomatoes (with their juices).
Bring the mixture to a simmer, then reduce the heat to medium-low.

Place the lid over the pot so that it is mostly covering it but is not a tight seal. This allows steam to escape and prevents splattering.
Simmer for 20-25 minutes, or until all the vegetables are completely soft.

3. Blend and Season

Carefully puree the entire mixture using an immersion blender directly in the pot, or transfer it in batches to a regular blender until smooth.
Season the sauce to taste with the initial 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and add any additional salt as needed.

4. Serve
Serve the sauce immediately over 1 pound of cooked pasta. Top with Parmesan cheese, if desired.

Serving & Storage
Storage: The sauce will last up to 5 days in an airtight container (like a quart-size Mason jar) in the refrigerator.
Freezing: For longer storage, freeze in a freezer-safe container for 6-12 months. Thaw overnight in the fridge or use the microwave’s defrost feature.

Protein Boost: Add protein to the final dish by stirring in canned white beans or chickpeas, warmed frozen peas, diced cooked chicken breast, meatballs, or lentils.

Recipe Variations
Meat Sauce: Brown ½ pound ground beef or mild Italian sausage in the skillet after warming the oil (Step 1), then proceed with the recipe as directed.
Slow Cooker Method: Double all ingredient amounts and add them directly to the slow cooker. Cook on LOW for 6-8 hours, or until everything is fully softened. Finish by pureeing and seasoning (Step 3).
Pizza Sauce: Simmer the finished sauce for an additional 30-45 minutes on low, stirring occasionally, until it becomes very thick. Stir in 1 teaspoon of pizza seasoning at the end.

Ingredient Tips
Vegetable Selection: Use vegetables with colors like white, yellow, orange, and red to ensure the finished sauce blends into a classic, deep red tomato sauce.

Fresh Tomatoes: To use the same volume of diced fresh tomatoes, simply simmer the sauce longer to allow the extra liquid content to evaporate.

Batch Cooking: Double the entire recipe to make a larger batch and freeze half of it for a future week.

recipe credits: Yummy Toddler Food

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Published on November 29, 2025 05:00

Beyond the Bakery: How to Bake the Mixed Fruit Cake That Tastes Like Childhood

A Mixed Fruit Cake is the kind of classic treat that fills your kitchen with warmth and nostalgia.

Packed with plump dried fruits, citrusy notes, and rich spices, this cake is a comforting slice of tradition in every bite.

Ingredients

For the Fruit Cake

¾ cup (170 g) unsalted butter

¾ cup (150 g) soft brown sugar

2 cups (350 g) dried fruits
Use a mix of sultanas, raisins, currants, red & green glacé cherries, and citrus peel

½ cup (100 g) dates, pitted and finely chopped

⅔ cup (166 g) sweetened orange juice
(store-bought, like Just Juice or Tropicana)

1½ tbsp orange zest
(zest of 1 medium orange — reserve the juice for the syrup)

2 tbsp (36 g) molasses

1¾ cups (210 g) all-purpose flour

1½ tsp baking powder

½ tsp salt
(omit if using salted butter)

1½ tsp cinnamon powder

½ tsp ground ginger

¼ tsp nutmeg

1 tsp allspice

¼ cup (52 g) vegetable oil
(unflavoured — canola works well)

3 large eggs, at room temperature

1 cup (100 g) walnuts, halved

For the Orange Syrup / Glaze

3 tbsp (50 g) freshly squeezed orange juice

1¾ tbsp (20 g) white granulated sugar

Instructions

Boiled Fruit Mixture

Combine Ingredients:
In a large saucepan, add the unsalted butter, soft brown sugar, dried fruits, chopped dates (see note if using firm dates), sweetened orange juice, orange zest, and molasses.

Simmer:
Place the saucepan over medium heat and bring the mixture to a simmer. Once it starts bubbling, let it cook for a few more minutes until everything is softened and well combined.

Cool the Mixture:
Pour the hot mixture into a large, shallow dish to cool completely.
To speed this up, place the dish in the freezer for about 45 minutes.
The mixture should thicken as it cools.
Ensure it reaches room temperature (neither warm nor cold) before moving to the next step.

Fruit Cake

Prepare the Oven & Pan:
Preheat the oven to 140°C (285°F) with the fan on.
If your oven doesn’t have a fan, see note 3.
Grease an 8×3-inch cake pan and line the bottom with baking paper.

Mix Dry Ingredients:
Sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
Whisk to combine and set aside.

Mix Wet Ingredients:
In a small bowl, whisk the vegetable oil and eggs together using a fork. Set aside.

Combine Fruit & Wet Mixtures:
Transfer the cooled boiled fruit mixture to a large bowl.
Add the oil–egg mixture and fold together with a spatula until fully combined.
The batter will be thick — take your time mixing.

Add Nuts and Dates:
Fold in the walnuts (and the dates, if you did not boil them with the fruits earlier).

Add Dry Ingredients:
Add the sifted dry ingredients to the fruit mixture.
Gently fold until just combined — stop mixing as soon as you no longer see dry streaks of flour.
Avoid overmixing to keep the cake soft and tender.

Recipe credits: Cakes by MK

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Published on November 29, 2025 04:37

Silky Mocha Buttercream: The Perfect Frosting for Coffee Lovers

A luxurious swirl of chocolate and espresso, this mocha buttercream delivers a smooth, café-style richness in every bite. Light, fluffy, and incredibly indulgent—ideal for elevating any cake.

For the Cake Layers

½ cup unsweetened cocoa powder (40g)

1 cup very hot coffee (240mL)

3 cups all-purpose flour (360g)

2½ cups granulated sugar (500g)

2½ tsp baking soda

1½ tsp baking powder

1 tsp salt

1 cup vegetable oil (240mL)

1 cup whole buttermilk, room temperature (240mL)

3 large eggs, room temperature

1 tbsp vanilla extract

For the Buttercream Frosting

2 cups unsalted butter (450g)

2 pounds confectioners’ sugar (900g)

1 tbsp cocoa powder

1 tbsp instant espresso powder

1 tbsp vanilla extract

3 tbsp heavy cream

½ tsp salt

For the Ganache

½ cup dark chocolate, chopped (90g)

¼ cup heavy cream (60mL)

For the Assembly

½ cup chocolate-covered espresso beans, chopped (95g)

Instructions — Cake Layers

Prep the pans:
Preheat your oven to 350°F (180°C). Grease three 9-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper.
(Cake strips are optional but highly recommended for even, flat layers.)

Mix the mocha base:
In a medium bowl, sift the cocoa powder.
Pour in the hot coffee and whisk until fully dissolved.
Set aside to cool for 10 minutes.

Combine the dry ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.

Build the wet mixture:
Once the cocoa mixture has cooled, whisk in the oil, buttermilk, eggs, and vanilla extract until smooth and well blended.

Make the batter:
Pour the mocha mixture into the dry ingredients.
Whisk gently until you have a smooth, fully incorporated batter.
Divide the batter evenly among the prepared cake pans.

Bake:
Bake for 30 minutes, or until the cakes are springy to the touch and just begin to pull away from the sides.
(If placing pans on different oven racks, rotate them carefully after 20 minutes.)

Cool:
Allow the cakes to cool completely in their pans.
Run a knife around the edges, then invert each cake onto a wire rack.
Peel off and discard the parchment paper.

Mocha Buttercream — Instructions

Prepare the dry mix:
In a large bowl, sift together the confectioners’ sugar, salt, cocoa powder, and espresso powder.
If you prefer a stronger espresso flavor, feel free to increase the amount to taste.Whip the butter:
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes, until light, pale, and creamy.Combine:
With the mixer on low speed, gradually add the sifted sugar mixture.
Add the vanilla extract, then slowly drizzle in the heavy cream.Finish the frosting:
Increase the mixer speed and beat until the buttercream becomes fluffy, smooth, and easily spreadable.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6778" />Photo by AVICHAL LODHI on Pexels.com

Cake Assembly — Instructions

Layer 1:
Spread about 1 cup of mocha buttercream over the first cake layer.
Add a generous swirl of ganache, then sprinkle with chopped chocolate-covered espresso beans.

Layer 2:
Place the second cake layer on top and repeat the same process — buttercream, ganache, espresso beans.

Top layer:
Add the final cake layer. Cover the top and sides of the entire cake with an even coat of buttercream.

Chill:
Refrigerate the assembled cake for 20 minutes to help the frosting set before slicing or adding final decorations.

For the Assembly

Spread 1 cup of buttercream over the first cake layer. Drizzle a swirl of ganache on top, then sprinkle with chopped espresso beans.
Place the second layer over it and repeat the same steps—buttercream, ganache, and espresso beans.

Finish with the final cake layer, then frost the top and sides of the entire cake with the remaining buttercream.

Refrigerate the cake for 20 minutes to help it set before serving.

Notes

For the best results, always weigh your flour. Using too much flour can make your mocha cake dry and dense. If you don’t have a kitchen scale, use the spoon-and-level method:
gently fluff the flour in its container, spoon it into your measuring cup without packing it down, and level the top with a knife.

recipe credits: Preppy Kitchen

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Published on November 29, 2025 04:14

November 26, 2025

Room on the Broom Review

“Room on the Broom” by Julia Donaldson is a captivating children’s book that combines enchanting storytelling with vibrant illustrations by Axel Scheffler. The story follows a kind witch and her cat flying on a broomstick, who lose items like her hat, bow, and wand due to the blustery wind.

As each item is found by friendly animals—the dog, bird, and frog—they ask for and are given a ride on the broom. The tale highlights themes of friendship, generosity, and teamwork as the group faces a menacing dragon together.

When the broomstick breaks under their combined weight, the animals cleverly save the witch by scaring the dragon away, illustrating bravery and cooperation. The rhyme and rhythm of the text make it a perfect read-aloud book that engages young listeners. The repetitive and lyrical style enhances early literacy skills and keeps children entertained.

This timeless tale not only sparks imagination but also reinforces the value of friendship and teamwork in overcoming challenges. It is highly recommended for children ages 3 to 7 and remains a favorite for storytime.

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Published on November 26, 2025 04:57

Garden Fresh: Simple Tomato and Herb Pasta Recipe

Fresh tomato herb recipes capture the essence of summer with bright, vibrant flavors that celebrate garden-fresh ingredients. The combination of ripe, juicy tomatoes and aromatic herbs creates a light yet flavorful dish perfect for warm-weather meals.

These recipes often balance the natural sweetness of tomatoes with the savory, earthy notes of herbs like basil, parsley, and oregano.

Fresh garlic and a touch of acidity from vinegar or lemon juice enhance the dish, adding depth and complexity. This simple and quick preparation highlights the purity of each ingredient, making it an ideal choice for a healthy, refreshing meal.

Ingredients:

3 pounds tomatoes, sliced into bite-size pieces4 cloves garlic, minced½ cup fresh basil, chopped¼ cup fresh parsley, chopped2 tablespoons fresh oregano, chopped2 tablespoons balsamic vinegar1 tablespoon Calabrian chili peppers1 teaspoon freshly ground black pepper¾ teaspoon kosher salt½ cup olive oil1 pound tagliatelle pasta¾ cup grated Parmesan cheese2 teaspoons lemon zest[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6748" />Photo by Pegah Sharifi on Pexels.com

Directions

In a large bowl, combine the prepared tomatoes, minced garlic, basil, parsley, oregano, balsamic vinegar, Calabrian chili peppers, black pepper, salt, and olive oil. Stir well to blend the flavors and set aside while preparing the pasta.Bring a large pot of salted water to a boil according to the pasta package instructions. Add the pasta and cook until al dente. Drain the pasta once cooked.[image error]Pexels.com" data-medium-file="https://disharma6.wordpress.com/wp-co..." data-large-file="https://disharma6.wordpress.com/wp-co..." src="https://disharma6.wordpress.com/wp-co..." alt="" class="wp-image-6750" />Photo by Maria Bortolotto on Pexels.comImmediately transfer the warm pasta to the bowl with the tomato mixture. Toss to combine thoroughly.Add the grated Parmesan cheese and lemon zest to the pasta. Stir gently to incorporate.Serve promptly and enjoy.

Recipe credits: wyseguide

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Published on November 26, 2025 04:25

Fresh and Flavorful: Easy Vegan Pesto Pasta Recipe

Vegan pesto pasta is a vibrant and flavorful dish that highlights the fresh, herbaceous notes of basil combined with the creamy texture of plant-based ingredients. This dish is both satisfying and nutritious, catering to those following a vegan or dairy-free lifestyle without sacrificing taste.

Made with simple ingredients like nuts, garlic, olive oil, and lemon juice, the vegan pesto offers a rich and aromatic sauce perfect for coating tender pasta. Often paired with sautéed or roasted vegetables, it makes for a wholesome meal that’s quick to prepare and versatile.

Whether enjoyed warm or at room temperature, vegan pesto pasta is a delicious way to brighten up any dining table with its fresh and lively flavors.

Ingredients

Pasta and tomatoes
8 ounces pasta
½ tablespoon coconut oil
2 cups grape tomatoes, or cherry tomatoes, sliced
Salt and pepper to taste

2-4 tablespoons vegan heavy cream, or vegan creamer, or unsweetened non-dairy milk
3 tablespoons vegan Parmesan cheese, homemade or store-bought plus more for garnish
½ to ¾ cup pesto, homemade – below or store-bought
2-4 tablespoons pasta water

Basil Pesto

2 ½ cups basil, stemmed and washed
⅓ cup walnuts, raw
2 tablespoons vegan Parmesan cheese
3 cloves garlic
1 tablespoon lime juice

½ teaspoon sea salt
⅓ cup olive oil, up to 1/2 cup
1/2 teaspoon pepper, adjust to taste

Instructions

Bring a pot of salted water to a boil. Cook the pasta to the box or package’s directions.

While the pasta is boiling, heat the coconut oil in a pan over medium high heat. When hot, add in the tomatoes, stirring and sautéing until the tomatoes are cooked down and burst, about 5 minutes. Season with sea salt and black pepper.

While the tomatoes, are cooking down, prepare the pesto.

Add all the ingredients into a food processor or high powered blender and press the sauce/spread button or blend until combined smoothly, scraping down sides if necessary.

Pour the excess into a jar, and use ½ to ¾ cup for the dish.

Strain the cooked pasta, saving a few tablespoons of pasta water if the pesto is too thick on the pasta. Add in the vegan heavy cream and the pasta to the pan with the tomatoes, the vegan parmesan cheese, and then pour the pesto on, stirring in. Add the pasta water if necessary.

Taste and add more sea salt if needed. Serve with some extra vegan parmesan on the side and enjoy!

Recipe credits: Jessica In the kitchen

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Published on November 26, 2025 03:49

Sweet and Buttery Butterscotch Cake with Melt-in-Your-Mouth Caramel Icing

Butterscotch cake with caramel icing is a delightful dessert that combines the rich, buttery sweetness of butterscotch with the smooth, indulgent flavor of caramel. This cake features moist, tender layers infused with brown sugar and butter, creating a comforting and nostalgic taste experience.

The caramel icing is unique, offering a thin, slightly firm coating that resembles a praline candy texture rather than a typical creamy frosting. Its caramel flavor is deep and buttery, with just a hint of nuttiness that perfectly complements the cake.

Together, the butterscotch cake and caramel icing create a classic, retro-inspired treat that feels both elegant and homey, perfect for special occasions or a cozy day at home.

Ingredients

2 cups brown sugar

½ cup unsalted butter, softened

1 teaspoon vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk

Caramel Icing:

1 ½ cups brown sugar

¼ cup unsalted butter

¼ cup milk

1 tablespoon all-purpose flour

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Sweet and Buttery Butterscotch Cake with Melt-in-Your-Mouth Caramel Icing

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a large bowl, beat 2 cups of brown sugar and ½ cup of butter with an electric mixer on medium speed until light and fluffy. Mix in 1 teaspoon of vanilla extract. Add the eggs one at a time, beating on low speed just until blended.

In another bowl, sift together 2 cups of flour, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients in two parts, alternating with buttermilk. Beat on low speed until well combined, scraping down the sides of the bowl as needed. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 5 minutes, then run a knife around the edges to loosen. Invert onto a wire rack or serving plate and cool completely, about 30 minutes.

For the icing, combine 1½ cups brown sugar, ¼ cup butter, milk, and 1 tablespoon flour in a small saucepan. Cook over medium heat until the mixture comes to a boil. Continue boiling for 1 minute, stirring often to prevent sticking. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Let cool slightly, stirring occasionally, until thickened but still spreadable.

Spread the warm icing over the cooled cake. It will form a thin layer that sets as it cools. Allow the icing to firm up completely before slicing and serving.

Recipe credits: All recipes

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Published on November 26, 2025 03:24

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