Easy Frankenstein Waffles
Meet your new favorite monster mash-up: Frankenstein Waffles! ๐⚡️๐ง kelly.paige
#frankenstein #waffles #halloweentreats
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Monday, 19 October 2026
New video by Tasty on YouTube
Ube Honeycomb Cake
๐: https://ift.tt/qRGNltO Ube Honeycomb Cake ๐๐ฏ✨ Inspired by the Vietnamese classic Bรกnh Bรฒ Nฦฐแปng, this vibrant treat is as beautiful as it is delicious! @groovyfoodiess #Ube #Honeycomb #Cake
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๐: https://ift.tt/qRGNltO Ube Honeycomb Cake ๐๐ฏ✨ Inspired by the Vietnamese classic Bรกnh Bรฒ Nฦฐแปng, this vibrant treat is as beautiful as it is delicious! @groovyfoodiess #Ube #Honeycomb #Cake
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New video by Tasty on YouTube
Spooky Purple Jack-O’-Lantern Cookie
Spooky Purple Jack-O’-Lantern Cookie by @Allthesugartx. ๐๐ช A little spooky Halloween magic meets little sweet treat ๐ป✨ #HalloweenCookies #JackOLanternCookies #SpookySweets #HalloweenTreats
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Spooky Purple Jack-O’-Lantern Cookie by @Allthesugartx. ๐๐ช A little spooky Halloween magic meets little sweet treat ๐ป✨ #HalloweenCookies #JackOLanternCookies #SpookySweets #HalloweenTreats
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New video by Tasty on YouTube
Pumpkin Mochi Dumplings
Chocolate-Stuffed Pumpkin Spice Mochi Dumplings ๐๐ซ by @SubtleAsianBaking Ingredients: - 250 grams pumpkin puree - 225 grams glutinous rice flour - ⅓ cup maple syrup - ⅓ cup water - 1 tablespoon canola oil - 1 teaspoon cardamom - 1 teaspoon ground ginger - 1 teaspoon cinnamon - Chocolate chips, for filling - Golden raisins or pistachios, for garnish - Black sesame seeds, for garnish Directions: 1. In a medium bowl, mix the pumpkin puree, glutinous rice flour, maple syrup, water, oil, and spices until a dough forms. The dough should not stick to your hands or have any visible flour streaks. 2. Lightly oil your hands and divide the dough into 1½-inch balls. Flatten each ball into a disc, place a few chocolate chips in the center, then wrap the dough around the filling and roll it back into a ball. 3. Add a golden raisin or pistachio for the stem. Use a knife to gently create pumpkin-like grooves, then add black sesame seeds for the eyes and nose. Repeat with the remaining dough. 4. Fill a large skillet about one-third full with water and bring to a boil over high heat. Place a steamer basket on top, add the pumpkin mochi, and steam for 10–12 minutes. 5. Let the pumpkins cool before enjoying! #pumkin #mochi #chocolatedumplings
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Chocolate-Stuffed Pumpkin Spice Mochi Dumplings ๐๐ซ by @SubtleAsianBaking Ingredients: - 250 grams pumpkin puree - 225 grams glutinous rice flour - ⅓ cup maple syrup - ⅓ cup water - 1 tablespoon canola oil - 1 teaspoon cardamom - 1 teaspoon ground ginger - 1 teaspoon cinnamon - Chocolate chips, for filling - Golden raisins or pistachios, for garnish - Black sesame seeds, for garnish Directions: 1. In a medium bowl, mix the pumpkin puree, glutinous rice flour, maple syrup, water, oil, and spices until a dough forms. The dough should not stick to your hands or have any visible flour streaks. 2. Lightly oil your hands and divide the dough into 1½-inch balls. Flatten each ball into a disc, place a few chocolate chips in the center, then wrap the dough around the filling and roll it back into a ball. 3. Add a golden raisin or pistachio for the stem. Use a knife to gently create pumpkin-like grooves, then add black sesame seeds for the eyes and nose. Repeat with the remaining dough. 4. Fill a large skillet about one-third full with water and bring to a boil over high heat. Place a steamer basket on top, add the pumpkin mochi, and steam for 10–12 minutes. 5. Let the pumpkins cool before enjoying! #pumkin #mochi #chocolatedumplings
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Sunday, 18 October 2026
New video by Tasty on YouTube
Tamagoyaki
๐: https://ift.tt/ayqYQ1f Tamagoyaki by @groovyfoodies ๐ณ๐ฏ๐ต This Japanese rolled omelet is light, fluffy, and slightly sweet! Made by layering thin sheets of seasoned egg with sugar and mirin, it’s a breakfast favorite and a classic sushi topping. Ready to roll? #Tamagoyaki #JapaneseFood #RolledOmelet
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๐: https://ift.tt/ayqYQ1f Tamagoyaki by @groovyfoodies ๐ณ๐ฏ๐ต This Japanese rolled omelet is light, fluffy, and slightly sweet! Made by layering thin sheets of seasoned egg with sugar and mirin, it’s a breakfast favorite and a classic sushi topping. Ready to roll? #Tamagoyaki #JapaneseFood #RolledOmelet
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New video by Tasty on YouTube
Butternut Squash Tomato Soup
Butternut Squash Tomato Soup ๐ ๐ by @gathering.page on IG Cozy season calls for a big bowl of soup! ๐ฅฃ This roasted butternut squash and tomato soup is creamy, flavorful, and packed with fall goodness. Save this recipe for your next chilly day and follow @gathering.page for more simple, delicious recipes! Ingredients: - 1/2 butternut squash, peeled and sliced - 16 oz cocktail tomatoes - 1 head of garlic, top 1/4 cut off - 1/3 cup packed fresh basil - 1/2 yellow onion, chopped - 1/3 cup olive oil - Salt and pepper, to taste - 1 cup vegetable broth - 1/2 cup heavy cream Instructions: 1. Preheat the oven to 425°F. 2. Add the butternut squash, tomatoes, garlic, basil, onion, olive oil, salt, and pepper to an 8x8-inch baking dish. Toss with your hands until the vegetables are evenly coated in olive oil. 3. Cover with foil and bake for 45 minutes. 4. Heat the vegetable broth in a large pot over medium heat. Add the roasted vegetable mixture, including all the juices. 5. Squeeze the roasted garlic cloves out of their skins and discard the skins. Blend everything with an immersion blender until smooth. 6. Stir in the heavy cream and cook over medium-low heat for a few more minutes, until heated through. 7. Serve warm and enjoy! #butternutsquashsoup #soupseason
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Butternut Squash Tomato Soup ๐ ๐ by @gathering.page on IG Cozy season calls for a big bowl of soup! ๐ฅฃ This roasted butternut squash and tomato soup is creamy, flavorful, and packed with fall goodness. Save this recipe for your next chilly day and follow @gathering.page for more simple, delicious recipes! Ingredients: - 1/2 butternut squash, peeled and sliced - 16 oz cocktail tomatoes - 1 head of garlic, top 1/4 cut off - 1/3 cup packed fresh basil - 1/2 yellow onion, chopped - 1/3 cup olive oil - Salt and pepper, to taste - 1 cup vegetable broth - 1/2 cup heavy cream Instructions: 1. Preheat the oven to 425°F. 2. Add the butternut squash, tomatoes, garlic, basil, onion, olive oil, salt, and pepper to an 8x8-inch baking dish. Toss with your hands until the vegetables are evenly coated in olive oil. 3. Cover with foil and bake for 45 minutes. 4. Heat the vegetable broth in a large pot over medium heat. Add the roasted vegetable mixture, including all the juices. 5. Squeeze the roasted garlic cloves out of their skins and discard the skins. Blend everything with an immersion blender until smooth. 6. Stir in the heavy cream and cook over medium-low heat for a few more minutes, until heated through. 7. Serve warm and enjoy! #butternutsquashsoup #soupseason
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New video by Tasty on YouTube
A Kid Gets to Judge the Chefs | I Shop, You Cook
๐ฅ: https://youtu.be/oxv1diiI-zA The scariest thing about this episode? The fate of two chefs’ cooking rests in the hands of a 6-year-old judge. ๐๐ Whose Halloween treat will Brooklyn crown the winner? Find out now in the newest episode of “I Shop, You Cook,” live on YouTube! ๐ #IShopYouCook #PlayDoh #CookingChallenge
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๐ฅ: https://youtu.be/oxv1diiI-zA The scariest thing about this episode? The fate of two chefs’ cooking rests in the hands of a 6-year-old judge. ๐๐ Whose Halloween treat will Brooklyn crown the winner? Find out now in the newest episode of “I Shop, You Cook,” live on YouTube! ๐ #IShopYouCook #PlayDoh #CookingChallenge
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