Book Review: Tasty Latest and Greatest


Tasty Latest and Greatest

Everything You Want to Cook Right Now (An Official Tasty Cookbook)

by Tasty

Tasty, Buzzfeed’s popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore. You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: TASTY LATEST & GREATEST. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.

I received this book from Blogging for Books for this review.

3.5/4 Stars

I love the Tasty videos ad gif recipes on Buzzed. They are always super easy and delicious, so I wanted to check out the official cookbook of fan favorites.

The recipes all have their own videos, but I find it easier to follow written instructions. The instructions are all written clearly, which is good for a cookbook.

I found the organization lacking, rather than grouping by meal – entree, dessert etc. recipes are categorized as classics,etc. Its fine once you make sense of it, just a little odd if your looking for something.

The pictures are all great, but I wish there were more of them. Some recipes don’t have any pictures, and several pages are just white with black text and nothing more.

Overall though, I think this is a solid cookbook, especially if you like Tasty.


Bookish Baking: Hot Cocoa (Polar Express)

Last recipe of the year!
Quick, easy, delicious, and season appropriate, even if the lack of snow makes it unnecessary where I live.

Hot Chocolate

  • 6 cups of milk
  • 14 oz sweetened condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups semi-sweet chocolate chips
  • 1.5 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • Candy canes – for garnish
  • Whipped cream – for garnish


  • Stir together all ingredients over a low heat in a large pot over the stove.
  • Cook for about 30 minutes, until chocolate is fully melted and combined.
  • Serves about six.

I love The Polar Express. I saw it for the first time by accident, I was on a summer camp field trip (you know, when they play reruns of movies cheap in the summer for camp groups?) and we were meant to watch either Rugrats or Jimmy Neutron, I can’t recall, but my uncle (a chaperone) took us into the wrong theater and we saw The Polar Express instead.

I thought this was a good Christmas-y recipe for my third and last of the month.

Let me know what you think, and how it turns out if you make it!

Bookish Baking: Blue Bantha Milk (Star Wars)

The Last Jedi comes out on December 15th.

So, to celebrate, this Bookish Baking is going to be Star Wars themed!

Blue Milk is basically the classic Star Wars food – and bonus, its surprisingly easy to come up with a recipe as well as actually make it. There are a ton of recipes, ranging from simply adding food dye to milk to making weird cocktails inspired by blue milk.

Mine is simple – though a little more fun than just food dye, and non-alcoholic – because I’m 18.

Blue Milk


  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1/4 cup plain or vanilla or blueberry frozen yogurt
  • 5 tablespoons sugar
  • 1 teaspoon vanilla extract
  • blue food dye
  • pinch of cinnamon
  • ice (optional)

I won’t write out how-to-make instructions in list form, because its really easy. Add all the ingredients sans ice to a blender, and blend until well mixed. Then add some ice if you like, and blend until you’ve reached the constancy you desire – somewhere between a think milkshake and a smoothie.

star wars beru blue milk




Bookish Baking: Turkish Delight (Chronicles of Narnia)

Turkish Delight is crazy famous for its place in The Lion, The Witch, and The Wardrobe. It is also not a candy readily found in America.
But since its December, it seemed a good time for this recipe.


  • 3 tablespoons unflavored gelatin
  • 2 cups white sugar
  • 1 cup water
  • 1 & 1/2 tablespoon rosewater
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • rose pink food coloring (or other color to preference)
  • 1/8 cup cornstarch
  • .5 tsp cream of tartar
  • powdered sugar
  1. In a saucepan over medium heat, stir together the gelatin, white sugar, cornstarch and water until mixed together.
  2. Allow to simmer for about 10 minutes.
  3. Turn off the heat and stir in the rosewater, lemon juice, lemon zest, cream of tartar and food colouring.
  4. Rinse a square pan in cold water but don’t dry it off.
  5. Pour in the mixture.
  6. To firm up quickly, pop in the freezer for 5-10 minutes, otherwise leave in the fridge overnight.
  7. Using a sharp oiled knife, cut the turkish delight into squares and roll in powdered sugar to coat.


Let me know what you guys think about this recipe, or if you make it for yourself!

Bookish Baking: “Lie” Cake (Portal)

Since my birthday is coming up this week, I thought a cake recipe is in order.
Since I already did a Dauntless cake, I thought “The Cake is a Lie” from Portal would make a good recipe for my 18th birthday.
I played Portal with my dad when I was about six. I love Portal!
The cake in Portal is based on Black Forest Cake – according to the developers, so that is what this recipe is based on.



Filling Ingredients:

 For Decorating:
  • Shaved chocolate
  • Fresh Cherries
  • Whipped Cream
  • Desired frosting (pre-made, or can be made from beating confectioner’s sugar and whipping cream until stiff peaks form).
  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9 inch, round, cake pans.
  3. Combine dry cake ingredients, then add the wet cake ingredients (including eggs) and blend well (whisk or electric mixer). Pour batter into pans.
  4. Bake for about 35 minutes, or until the center can be speared and come out clean.
  5. Let cool in pans before removing.
  6. Drain cherries, reserving juice from 1 can, about a 1/2 cup. Combine reserved juice, and filling ingredients in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Let cool completely before using.
  7. Assemble the cake, place cake from one pan on a plate, spread with frosting, top with 1 cup cherry filling, add second cake on top, and repeat. Frost sides of the cake. Spoon remaining cherry topping onto top of cake.
  8. Decorate as desired (picture above for reference). Cakes can also be split into two layers each with a serrated knife, for a four layer cake of the same height/amount, depending on preference. 

Bookish Baking #10: Ambrosia Squares and Nectar (Percy Jackson)

I love Percy Jackson. And with how much I loved the Blue Cookies recipe, I thought another iconic PJO recipe was in order.

My past recipes include:

The healing god food used in emergencies, when demigods are seriously hurt. Ambrosia will cure almost any injury, although too much can make a demigod feverish and kills mortals. At Camp Half-Blood ambrosia comes in squares in sealed bags. On Mount Olympus you can buy it on a stick.

–Excerpt from The Ultimate Guide, explaining ambrosia


Ambrosia Squares

(Sort of a combo cream cheese square and Blondie recipe)


  • 1 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs
  • 1 ½ tbps lemon juice
  • 1 tbsp flour
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup brown sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional – I think butterscotch works best though.


  1. Preheat the oven to 375 degrees F.
  2. Grease and flour a baking dish.
  3. Melt butter in a bowl, mix together cream cheese, 2 eggs, lemon juice, sugar and vanilla, pour in butter.
  4. In another bowl, whisk the flour, baking soda, and salt together. Add the flour mixture a bit at a time to the other mixture and mix until smooth.
  5. Fold in the chips, as desired.
  6. Spoon batter into baking dish. Bake for about 15 minutes at 375F, reduce to 300F and bake for about another 20-25 minutes, until a toothpick can be removed cleanly.
  7. Cool completely and cut into squares.

“Don’t strain yourself,” Grover said. “Here.” He helped me hold my glass and put the straw to my lips. 

I recoiled at the taste, because I was expecting apple juice. It wasn’t that at all. It was chocolate-chip cookies. Liquid cookies. And not just any cookies—my mom’s homemade blue chocolate-chip cookies, buttery and hot, with the chips still melting. Drinking it, my whole body felt warm and good, full of energy. My grief didn’t go away, but I felt as if my mom had just brushed her hand against my cheek, given me a cookie the way she used to when I was small, and told me everything was going to be okay. 

-The Lightning Thief, Rick Riordan


Percy Jackson’s Liquid Chocolate Chip Cookies


  • 1 1/2 tablespoon butter
  • 2 tablespoons flour
  • 1/4 tsp cornstarch
  • 1 ½ cups milk
  • 3-4 tablespoons sugar, to taste
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • pinch of salt
  • 3-4 tablespoons chocolate chips (or basically what you desire really)
  • Blue food coloring


  1. Melt butter in a saucepan on medium-low heat. Stir in flour and allow to cook for 3-5 minutes.
  2. Whisk in the rest of the ingredients, save the the chips, and add the food dye last, until desired coloring. Stirring as you add.
  3. Bring to a low boil and cook for 10-15 minutes, stirring frequently.
  4. Remove from stove when consistency is as desired (will thicken when cooled).
  5. When completely cooled, stir in the chocolate chips.

I hope you guys enjoyed this recipe! Let me know if you try it out, and if your enjoying this feature in general/have any requests!

Bookish Baking #9 Jam Tarts (Heartless)

Last week (well, two weeks ago) I did Alice In Wonderland themed cookies and potion, so Heartless themed Jam Tarts seemed a logical follow up!

My past recipes include:



  • 1 cup plain flour
  • Pinch of salt
  • 1/2 cup butter
  • 2-3 tablespoon cold milk
  • 1/4 teaspoon baking soda
  • 1 tsp vanilla extract
  • Any fruit jam


  1. Add flour, salt, and butter to a food processor and pulse until texture resembles fine breadcrumbs.
  2. Add baking soda, and vanilla, then add milk 1 tbsp at a time until pastry binds together.
  3. Wrap dough in cling wrap and chill for 15-30 minutes.
  4. Roll out the dough (on a floured surface), and cut out circles, large in diameter than your baking tin (I used a cupcake pan, though tart pans exist), so both the walls and floor of the tin is lined with dough.
  5. Fill nearly all the way with desired jam.
  6. Use extra dough to cut out decorations (like hearts) and place on top.
  7. Bake for 15 minutes on 350F, or until pastry turns golden.

Let me know what you think of this recipe, and if you try it out, let me know how it goes!

Bookish Baking #8: Alice’s Eat Me and Drink Me Potions

Alice In Wonderland themed cookies and drinks are always fun.
These are my take on them.

My past recipes include:


Eat Me –

Fruity Tea Cakes

  • 1 3/4 cups sugar
  • 3 cups self-raising flour
  • 1/2 cup butter
  • 1 eggs
  • 1 tsp baking soda
  • ¼ cup heavy cream
  • ¼ cup milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 cup jam (any fruit flavor)
  • Honey (to pour over as garnish)
  1. Cream together butter and sugar until smooth.
  2. Add in eggs, cream, and milk – stir until completely combined.
  3. Add in extracts, baking soda, cinnamon, and salt.
  4. Add in flour, combine until all powder is dissolved, and no lumps are found in the dough.
  5. Roll out dough, spread jam out evenly over dough, roll into a log (so jam creates a swirl inside the dough), chill in the fridge for half an hour.
  6. Preheat oven to 320F/160C.
  7. Slice the roll to create circles. Spread on a cookie tray and sprinkle with white sugar. Bake for ~10 minutes until golden.
  8. Drizzle honey before serving.


Drink Me –

Tea-Based Potion

Authentic Potion – here is a recipe that is incredibly popular – meant to taste like all the things Alice really tastes…including turkey and custard…together. But, its difficult and sort of gross, so this is my simpler, pretty for a party version.
INGREDIENTS (per serving – multiply for desired amount)
  • 1 cup soda water (flavored or plain) or energy drink (for a kick)
  • 1-3 pumps flavoring – to taste (I like raspberry, but any you like works)
  • Food coloring (amount varies for desired color)
  • 1/2 cup strong tea (black, lavender or Earl Grey is my preference) – it makes swirling patterns in the soda water and looks nice.
  • 1 tbsp edible glitter
  • licorice (as a garnish)
  1. Put tea to brew.
  2. Pour soda water (or energy drink) into a pitcher.
  3. Add chosen flavoring and coloring to pitcher, stir until evenly mixed.
  4. Let tea cool completely before stirring in.
  5. Pour in edible glitter.
  6. Pour into glasses/potion bottles/mugs etc. as desired.
  7. Add licorice straw.
  8. Enjoy!

I hope you guys enjoyed this Bookish Baking!

Let me know what you think! Or if you have any requests for other recipes, etc.

And if you try it out, let me know how it goes!


Bookish Baking #7: Dauntless Chocolate Cake (Divergent)

Well, look at that, its not Harry Potter!
Chocolate Cake is big in the Dauntless Faction – and well, cake is delicious.
I hope you enjoy this version! (Adapted from other recipes as usual)

My past recipes include:


Dauntless Chocolate Cake


  • 1 3/4 flour
  • 1 cup unsweetened cocoa powder
  • 1 cup semi-sweet chocolate chips
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup butter
  • 2 1/4 sugar
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper powder/spice or Mexican Chili powder (optional – but this is dauntless after all)
  • 1 cup milk (regular or substitute is fine – I like sweetened almond milk in baking)
  • 5 tbsp malt (Ovaltine)


  • 1 8 oz cream cheese package, softened
  • 3 tbsp milk
  • 4 cups icing sugar
  • 1/4 cup softened butter
  • 2 tsp vanilla extract
  • 1/4 tsp mint extract (optional – but I think it complements the cayenne)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper powder/spice or Mexican Chili powder (optional – but this is dauntless after all)
  • Black or red food coloring (optional – Dauntless colors)


  • Preheat oven to 150C or 300F.
  • In a mixer stir together the dry ingredients.
  • Melt the butter in a glass mixing bowl and stir in the malt until combined.
  • Pour into the dry mixture.
  • Add in the other wet ingredients.
  • Oil the pan.
  • Pour in the cake batter and bake for 1.5 hrs – until you can press in a fork and remove it cleanly. Begin checking at about the hour mark.
  • Cool.


  • In a mixer, beat together the cream cheese and butter until smooth.
  • Add in the other ingredients, and beat until smooth.
  • When the cake cools, spread the frosting over the entire cake.
  • Refrigerate until ready to serve.

Let me know what you guys think of this recipe, and of this series as a whole!

Bookish Baking #6: Harry Potter Cauldron Cakes

My first was a Butterbeer recipe and my second was Night Circus Cinnamon Things. The third was Blue Cookies from PJO. Fourth was Treacle Tart . Last week was Treacle Pudding. Don’t worry, this will be the last Harry Potter recipe for a while.


SPICE MIX (this is essentially pumpkin spice mix)
  • ½ tbsp ground cinnamon
  • 1¼ tsp ground allspice
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 tsp of the spice mix
  • ½ tsp almond essence
  • ½ cup white sugar
  • 2 cups self-raising flour
  • ½ cup (115g) butter, room temperature
  • ½ cup milk
  • 1 egg, lightly beaten
  • 1¼ cup brown sugar
  • 1 tsp vanilla essence
  • icing sugar for dusting
  • 1 cup brown sugar
  • 2 tablespoons cocoa powder
  • 1¼ cups boiling water
  1. Preheat your oven to 175C/350F.
  2. Mix together the spice mix and place in a air tight container. You’ll only be using a bit of this mix for this recipe.
  3. Place in the food processor and blend, then repeat with the rest.
  4. By hand, mix the 1½ tsp of spice mix, 1 tsp vanilla essence and ½ tsp of almond essence.
  5. Set aside.
  6. In a mixer, beat the butter, then add in the sugar.
  7. Beat for a few minutes until creamy.
  8. Add in the flour, then the milk.
  9. Spoon into baking containers.
  10. To make the sauce, in a smaller bowl, mix together the brown sugar and cocoa so well combined.
  11. Spoon on top of the cake mixture.
  12. Pour the boiling water over the sauce powder and cake mixture and place in oven.
  13. Bake for 45 minutes.
  14. Dust with icing sugar and serve.

This recipe is adapted from many I’ve seen.

Below are some great Potter candy recipes from Food In Literature, which I love!

Other Recipes:

Acid Pops

Cockroach Clusters

Pepper Imps

Peppermint Humbugs

Every Flavor Beans

Pumpkin Pasties

Rock Cakes

Sherbert Lemon