Yummy Magazine. October 2010. !link! -

Imagine pages filled with "Witch’s Finger" cookies (perhaps using almonds for nails), "Bloody" red velvet cupcakes, and sandwiches cut into bat shapes. These weren't just recipes; they were DIY craft projects for mothers and party planners. The issue provided a blueprint for the modern Filipino Halloween party—fun, festive, and incredibly photogenic, even if the primary camera used back then was a point-and-shoot or an early iPhone.

In the Philippines, the "Ber" months are sacred. October 2010 was the time when planning for the year's biggest feasts began. This issue of Yummy likely contained a "Christmas Starter Kit." Yummy Magazine. October 2010.

I decided to test one recipe from this issue: the "Quick Spanish Sardine Pasta" (page 52). The ingredient list was delightfully simple: canned Spanish sardines, minced garlic, diced tomatoes, red pepper flakes, and parsley. No cream, no cheese, no complicated technique. In the Philippines, the "Ber" months are sacred

: The issue featured accessible yet impressive dishes like Bacon Drop Biscuits , noted by readers for being "savory, crisp on the outside, and soft on the inside". The ingredient list was delightfully simple: canned Spanish

Long before ube became an international sensation (thanks to grocery chain hype in the US), Yummy Magazine was already experimenting with purple yam in pastry form. The October 2010 issue featured a step-by-step guide to choux pastry filled with ube halaya pastry cream. Home bakers of 2010 were terrified of deflating pâte à choux; today, that recipe is a prized possession for those who still have the original pullout.