Tag Archive: cooking

Air Fryin’ With Liza

YouTuber Liza Koshy says, “I cooked an entire holiday meal… WITH AIR. I don’t mean to be humble, but I’m a MASTER. I am Avatar, the Last Airfryer. Pardon me as I blow your minds… and my food. Healthy Holidays to you all!”

How to Make Pizza on a Submarine

Destin of SmarterEveryDay continues his series of videos from his visit aboard a US nuclear submarine.

Five Jewish moms battle it out for the Best Brisket title!

When YouTuber JennaMarbles recently turned 33, and all she wanted was some home-made, super-obscure, regional, seasonal thimbleberry (wild black raspberry) ice cream.

59 Ways to Cook an Egg

Bon Appétit took up the challenge to try literally every method they could think of, including in a campfire, on top of an engine, and using one of those disgusting pop-up cylinder contraptions.

A Virgo and an Aries Make Cannolis

YouTuber JennaMarbles and her boyfriend Julien attempt to make cannolis together, despite the fact that she’s a Virgo who likes calm and order, and Julien is an Aries who has more excess energy then a hummingbird. Hilarity ensues. Poor Jenna.


Blueberry Breakfast Cake

This soft, dense cake is super simple to throw together in one bowl. The texture is sublime – something like a cross between cake, custard, souffle, and cheesecake. Tastes great warm, but the texture is even better when cold.

Blueberry Breakfast Cake



  • 3 large eggs
  • 1/2 cup sugar, heaping
  • 6 TBSP butter, melted
  • 1 cup ricotta or small-curd cottage cheese
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1-1/2 cups blueberries (fresh or frozen)
  • Cinnamon sugar for topping

Preheat oven to 350 degrees. Grease inside of 8″ round cake pan. (If pan is shallower than 2″, use an 8″ square or 9″ round pan instead.)

Whisk the eggs and sugar together until smooth.

Add melted butter, cottage or ricotta cheese, sour cream, and vanilla extract. Whisk until combined.

Add flour, salt, and baking powder. Whisk until combined.

Pour batter into pan. Scatter berries evenly on top.

Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. (I’m at high altitude, and I needed another 10 minutes.)

Remove cake from oven. Sprinkle cinnamon sugar generously on top.

Let rest for at least 30 minutes for the center to firm.


Great warm, but maybe even better cold.


It’s Technically a Meal

CollegeHumor shows how it’s healthier to cook for yourself! Right?

Any French chef can tell you that the foundation of their cuisine is butter. Mind of a Chef‘s Ludo Lefebvre visited the Jean-Yves Bordier Butter factory in the Brittany region of France. Le Beurre Bordier customizes its butter to the specifications of the chefs they send it to. Chef Ludo learns first hand how it’s done. Five minutes of butter heaven.

Muffin-Tin Mini Meatloafs

I found this recipe and it looked so good I had to try it. I don’t think I’d had meatloaf since I was 14 years old. They came out SO good.

Muffin-Tin Mini Meatloafsimg_4000


  • 1 medium onion, chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp dried oregano
  • 1 TBSP olive oil
  • 1 lb ground beef
  • 1/3 cup ketchup
  • 3/4 cup bread crumbs
  • 2 TBSP mustard
  • 1/3 cup fresh parsley, chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 large eggs, beaten


Preheat oven to 350 degrees Fahrenheit. Grease a standard 12-cup or large 6-cup muffin tin.

Heat oil in a large skillet and saute the carrot, onion, garlic, and oregano (adding in that order), until mixture is softened and translucent, about 5-7 minutes. Spread on plate and let cool slightly.


In a large bowl, combine onion mixture with all remaining ingredients. Thoroughly wash your hands and get in there to mix it all together.

Yeah, I know, it looks like barf.

Yeah, I know, it looks like barf.

Spoon meat mixture into muffin cups.


Top with a drizzle of ketchup. (At this point you could cover and refrigerate or freeze for later use.)


Bake for 25-30 minutes for smaller cups, 35-40 minutes for larger cups. Let meatloafs rest for 5 minutes before removing from tin.


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