Tasty

Turning breakfast into a state fair 🌭🥞 Corn Dog Pancakes anyone? Find the recipe below and linked in our bio ⬆️ #corndog #pancakes

Replying to @Vesper We love it too. 2 Ingredient Crispy Rice Cereal = snack goals! 🥣✨Who's ready to munch? You can find one of our favorite rice krispy treat recipes linked in bio!

Birria grilled cheese by @brandongouveia is a fusion delight combining the rich savory flavors of Mexican birria with the comforting, gooey classic grilled cheese sandwich. Recipe in bio and below! INGREDIENTS: 3 pounds chuck roast 2 tablespoons olive oil 6 cloves garlic minced 4 Roma tomatoes, chopped 2 tablespoons canned chipotle peppers ½ large yellow onion, thinly sliced 10 dried guajillo peppers, seeds and stems removed 5 arbol chiles peppers 6 cups beef broth, plus more for braising if needed 5 bay leaves 2 tablespoons beef bouillon 3 tablespoons chili powder ½ tablespoon smoked paprika 2 teaspoons dried thyme 1½ tablespoons ground cumin 1 teaspoon peppercorns 1 tablespoon Mexican oregano 1 cinnamon stick Sourdough bread loaf, sliced Cheddar cheese, slices Oaxaca cheese, shredded 3 tablespoons unsalted butter, for grilled cheese ½ a yellow onion, diced, for sandwich Cilantro, roughly chopped PREPARATION 1. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the meat sear on all sides, until browned and a crust has formed. Remove beef and set aside. 2. In the same pot, add garlic, tomatoes, chipotle peppers, and onions and cook until softened and fragrant, about 3-4 minutes. 3. Add the seared beef back in, along with the guajillo and arbol peppers, beef broth, and al 4. Next, add in your seared beef, chili peppers, beef broth, bay leaves, chili powder, smoked paprika, thyme, cumin, peppercorns, oregano and cinnamon stick. Stir. 5. Cover and simmer on low heat for 2 hours, until meat is falling apart. Remove the meat and vegetables, leaving the broth in the pot. Blend vegetables, then stir back into the broth. Shred beef and add back into the broth. 6. Melt butter on a griddle or skillet over medium heat. Add two slices of bread down. Place two slices of cheddar cheese and two slices of Oaxaca cheese on each slice of bread. 7. Add shredded beef on the bread, followed by some of the sauce sauce, onions, and cilantro. Allow cheese to melt, and bread to get toasty, then fold up the sandwiches. 8. Serve with more broth for dipping. 9. Enjoy!

Crispy Spam Hashbrowns in the air fryer? Say less ✨ Shred, mix, and crunch your way into breakfast goals. Find the recipe and shop the air fryer in bio

Ditto Marshmallow Cake by Kat Lieu (@katielieu) If you can’t find a Ditto in the wild to transform into ube cake, check out the best chiffon cake recipe on page 87 of my cookbook, Modern Asian Baking at Home. You can also try this recipe.@ INGREDIENTS: Oil, butter, or nonstick spray, for greasing For the yolk batter: 4 large egg yolks 1 cup cake flour 2 tablespoons sugar ½ teaspoon baking powder A pinch of salt or miso ½ cup sparkling water 1 tablespoon Greek yogurt 1 teaspoon-1 tablespoon ube extract (for purple color and ube flavor) For the egg white batter: 4 large egg whites ¼ teaspoon cream of tartar or ½ teaspoon lemon juice (for stabilization) ½ cup powdered sugar PREPARATION: 1. Grease the rice cooker bowl with oil, butter, or nonstick spray. 2. To make the yolk batter, mix all the yolk batter ingredients in a medium bowl until smooth. 3. To make the egg white batter, in a separate bowl, whip the egg whites with the cream of tartar or lemon juice until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. You can use a stand mixer fitted with a whisk attachment or hand mixer. 4. Gently fold the egg whites into the yolk batter using a rubber spatula, being careful to not deflate the mixture. Fold until no white streaks remain. 5. Gently pour the cake batter into the prepared bowl, smoothing the top without deflating the mixture. 6. To cook in a rice cooker, set the rice cooker to “Mixed Mode” first. Once that cycle is complete, set it to “Hard Mode.” If the cake is still not done, run it once more on “Quick Mode.” If your rice cooker does not have all these modes, try cooking the cake on 1½ cycles to start. 7. Enjoy your light, fluffy marshmallow-like ube cake!

Churro Cheesecake Cookies @SweetMeliBakery INGREDIENTS Cheesecake filling: 3 ounces cream cheese, softened 1½ tablespoon granulated sugar ¼ teaspoon vanilla Cinnamon sugar: ½ cup granulated sugar 4 teaspoons cinnamon Cookie dough: ½ cup unsalted butter ½ cup+1 tablespoon packed brown sugar 3 tablespoon granulated sugar 1 large egg ½ teaspoon vanilla 1⅓ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt store-bought caramel, for serving PREPARATION 1. Cheesecake filling: Using a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until combined, about 3-5 minutes. Drop 1-tablespoon dollops on parchment paper and freeze for 1 hour. You should have ? dollops. 2. Cinnamon sugar: In a small bowl, combine the sugar and cinnamon; set aside. 3. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper. 4. Cookie dough: In a saucepan on medium heat, melt the butter and cook the butter stirring constantly until golden brown, about 10 minutes. Transfer to a large bowl and allow to cool completely. 5. Add the brown sugar, sugar, egg and vanilla to the large bowl with the brown butter. Whisk to combine. Sift the flour, baking soda, cinnamon and salt into the bowl and mix until combined. 6. Scoop the dough with an ice cream scoop and press down with the palm of your hand to flatten it. Add the cheesecake dollop in the center. Enclose the dollop by folding the cookie dough over it to cover completely. Repeat until all the cookie dough is used. 7. Bake 6 at a time on a parchment-lined baking sheet for 10 minutes per batch. 8. Place a large cup over each cookie while they are still warm and gently press down around the edges to fix the shape. Once they have cooled slightly, dust them with the cinnamon sugar. 9. Serve with the caramel sauce. Refrigerate the leftovers for up to 5 days. 10. Enjoy!

Keep this in your toolkit! @mymanabites brings us a homemade Honey-Onion Cough syrup—a natural remedy that’s essential during the cold season. Packed with the power of raw honey and quercetin-rich onions, it soothes sore throats, clears mucus, and fights inflammation. Just slice, pour, and let it sit—and you’ll have a natural cough remedy in hours! It’s perfect for the whole family—and actually tastes great! Find the recipe in bio and below! Honey-Onion Cough Syrup INGREDIENTS: 1 large red onion (or 2 medium-sized red onions) 1 cup raw, unprocessed honey (more if needed to cover the onion) PREPARATION 1. Peel the onion and chop it into small pieces. 2. Place the chopped onion in a clean, sanitized jar. 3. Pour enough honey over the onion to fully cover the pieces. 4. Seal the jar with a tight lid and let it sit at room temperature for 8-12 hours. 5. After steeping, strain the syrup from the onions and discard the onion pieces. 6. Store the syrup in a separate jar in the refrigerator. Take 1-2 teaspoons as needed for cough relief. Tips: Keep your syrup in the fridge! Always use a clean spoon to avoid contamination. Always consult with a healthcare professional before using homemade remedies. 7. Enjoy!

#ad @Tillamook Whole Milk Mozzarella Cheese always gives the perfect melt! @katieaubin.t #ad

These spooky spuds are watching you! Join @Whisper of Yum for Potato Eyeballs for Halloween 37/100. Free recipe linked in bio!

🪱 Make gummy worms at home with only 3 ingredients! Customize with any fruit juice blends or colors you like. Fun for all ages and ready to enjoy in 30 minutes! @itsbrittwilliams Find the recipe bin our bio and below! INGREDIENTS 1 cup fruit juice 2 tablespoons honey, maple syrup, or sweetener of choice 2.5 tablespoons gelatin, or agar agar Natural food coloring, optional Droppers Silicone worm candy mold PREPARATION 1. Add the fruit juice to a small saucepan. Heat over low heat until warm, about 2 minutes. 2. Stir in the honey, maple syrup, or sweetener of your choice. Then whisk in the gelatin or agar agar over low heat until fully dissolved, about 3 minutes. 3. To make a single-color gummy, transfer the mixture to a single bowl. To make multi-colored gummies, divide the mixture among multiple bowls, corresponding to the number of colors desired. Add food coloring to each bowl until the desired color is reached. 4. To make a single-color gummy, use a dropper to fill the mold. To make multi-colored gummies, use droppers to simultaneously add 2 colors on opposite sides to the silicone mold. Note: If you don’t have a candy mold, you can also use an ice cube tray or pour the mixture into the bottom of a food storage container and cut into cubes once set. 5. Refrigerate for 15-20 minutes to set before serving. Store in an airtight container in the fridge for up to 1 week. 6. Enjoy!

36/100 Garlic cream-cheese baked potato pinwheels inspired by Korean garlic bread @Whisper of Yum Free recipe link in bio!

Dazzle your guest with this brie-lliant holiday cheese board hack!

Air-fried Rice Krispie treats are a game changer! Why have I never done this before? Link to air-fryer in our bio 🫶

Let's make a Breakfast Burrito the Filipino way with @gidsgids

50 garlic clove fried rice (very much inspired by Filipino sinangag) with some garlic girlie flair! now we just need some spam and eggs... @Joelle you can find the recipe linked in our bio!

35/100 Smiley Potatoes: Let's just say these are for the kids 👀😂 Full recipe in bio!

@groovyfoodiess Seven ingredients, endless flavor! This savory shallot tart is simple yet stunning—perfect for a cozy night in or a brunch centerpiece. INGREDIENTS 1 sheet puff pastry, cut into an 8-inch circle 10 shallots, peeled and halved 1 tbsp balsamic vinegar glaze 1 tbsp honey, plus more for serving 1 tsp fresh thyme leaves ¼ cup crumbled goat cheese, plus more for garnish 1 tbsp compound butter of choice Kosher salt and freshly ground black pepper Minced chives, for garnish PREPARATION 1. Preheat the oven to 400°F (200°C). 2. Melt the compound butter in a large 8-inch oven-safe skillet over low heat. 3. Once it’s lightly bubbling, add in shallots, cut side down, placing them neatly and in a circle. 4. Let them caramelize in the pan for 5 minutes, then drizzle over balsamic glaze, honey, and thyme. Lightly shake the pan to ensure that the liquids bubble and melt together. 5. Top the shallots with the crumbled goat cheese and let it melt for another 2 minutes. 6. Remove from the heat and place the puff pastry on top of the shallots. Use a fork to prick holes all over the top of the puff pastry. 7. Bake for 10-15 minutes or until the puff pastry is golden brown and crispy. 8. Set the skillet on a cooling rack for 15 to 20 minutes. Once cooled, add a plate on top of the skillet and flip over so shallots are facing upward. 9. Garnish with chives, goat cheese, more honey. 10. Enjoy!

It’s spooky season! 🎃 Can you think of any other designs this shape would work for? @All the Sugar

This whole thing cost us around $600 bucks, whew. @alvinzhou

It’s fall so @Kelly Paige tested 50 different lasagna recipes and this is the best one! Sponsored by Signature SELECT. #SignatureSELECTPartner