Creator Cooking

Today's video was inspired by the sweetest Irate Bear on the internet. Irate Bear takes on topics that a lot of people shy from and it has earned him my respect as a content creator.

Irate Bear's Video:

My twitter: @Cookingcreator
My email: [email protected]



3 Cups Flour
1 Cup Sugar
2 Tbsp Dark cocoa
4 Tbsp Cocoa
1 tsp Sal
1 tsp Baking Soda
2 Tbsp Vinegar
2 tsp Vanilla Extract
6 Tbsp Oil


1 ½ Cup Hershey’s Chocolate
3 Cookies


In a large mixing bowl, sift or mix together the dry ingredients. Add wet ingredients and blend. Set on low to medium low speed, scraping the mixing bowl approximately every minute or so. As the cake batter is mixing, get out the cookie dough of any type, it should be in a cylindrical shape, which is easier for cutting into slices. Grease and lightly flour (or spray with PAM) the bottom and sides of cake pan. I chose to use a Bundt cake pan. Put a layer of cookies (I chose to use Sugar Cookies for the bottom layer) on the bottom of the pan, cover with the cake mix, and put a layer of another cookie dough on top. Bake at 450 degrees for 20 minutes. Remove and set on a cooling rack.
While the cake is cooling, melt down the chocolate until it turns creamy. Remove from heat and cover the cake with the chocolate. Cut and serve with Ice Cream.

Today's video was inspired by the super sweet man known as Jeff Holiday. He has many qualities about him that most people over look due to his "shitlord" nature, but he is very compassionate.

Jeff's Channel:
The video I chose to use:

I chose to use this video of Jeff's because it hits really close to home. I will have 16 years of sobriety on July 13. Please do check out this and the rest of his vids.

My twitter: @Cookingcreator
My email: [email protected]

The wings:
After they have been prepared:
2 Cups flour
1/2 Cup Spiced Rum
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 1/4 Cups Water

The Marinade:
3 Cups Water
1 tsp Liquid Mesquite Smoke
1 tsp Liquid Hickory Smoke
1 tsp Salt
1 tsp Pepper

The Dipping Sauce:
1/2 Cup Honey or Sugar Syrup
1 Tbsp + 1/2 tsp Mustard Powder
1/2 tsp Chili Powder
1 Cup Yellow Mustard


Make sure the chicken has been de-feathered before cutting at the joints (wouldn't want someone to eat a feather now would we?). Once the wings have been cut and separated, put the wing tips in water to boil for broth, which can be used in the batter to replace the spiced rum.

Put the rest of the wings into a bowl and cover with the marinade. Let marinade overnight. Once you're ready to start frying the chicken, make the batter.

The batter should be very smooth, with no lumps. Place the chicken in the batter and completely cover the chicken. Take out of the batter and fry until golden brown. You should turn the chicken only once. Place in oven at a low temperature on a broiler pan until all of the chicken has been fried.

Serve with your choice of Sauce, if there is one you'd like to know how to make, let me know and I'll show you how.

Today's video was inspired by the fantastic orator that is the Wizard of Cause.

Wizard of Cause:

My twitter: @Cookingcreator
My email: [email protected]

The Cream Centers:

1 Pkg Cake Mix (I chose Spice Cake)
8 Oz Cream Cheese
1 Cup Powdered Sugar

The Glaze:
2 Cups Powdered Sugar
1/2 Cup Rum (or water)


The Cream centers:

Mix together the cake mix, powdered sugar, and cream cheese. Mix until smooth, malleable, and can hold its own shape. Take a small amount of the mix and shape into balls. Place onto a cookie sheet with wax paper or butcher paper.

The Glaze:

Blend together the powdered sugar and rum until there are no lumps in the mix. It should be smooth. Pour over the cream centers using a pipette, spoon, or straight out of the bowl. Once the cream centers are coated, place in the refrigerator to chill until ready to serve.

Today’s video was inspired by the dynamic duo Jeff Holliday and The Wizard of Cause, also known as The Youtube Saints!

The Saints Channel:

My twitter: @Cookingcreator
My email: [email protected]

The Syrup:
3 Cups Plain Whiskey of your Choice
1 1/2 Cups Sugar

To make the syrup, you need to combine the whiskey and sugar cook over low-medium low heat and stir constantly. It should condense down to 2 cups. Set aside.

The Candy:
3 Cups of Plain Whiskey
4 Cups Flavored Whiskey
1/2 C Sugar
1/2 Cup Corn syrup

To Make The Hard Candy

In a medium Saucepan, pour in the plain whiskey, set heat to low and add sugar, stirring constantly. When the whiskey and sugar start to boil, add in the Whiskey Syrup that had been made. Stirring constantly until the mixture starts to boil violently. Add in the corn syrup, mixing frequently until it starts to look foamy. At this point, add in the flavored whiskey, in my case, it was Fireball. stir frequently until the mixture reaches hard cracked stage. You can use either a candy thermometer or the cold water method. I prefer the cold water method. Which is when a small amount of the liquid is dropped into a small amount of cold water, it should turn hard. If it is not completely hard and still a little chewy, then the mixture needs to cook a little bit longer to reach hard crack stage.
Once the mixture has reached the hard crack stage, pour onto wax paper or into a hard candy mold and chill until set. Once set, remove from the refrigerator or freezer and break apart or take out of the molds. Cover with a light sprinkling of powdered sugar and serve.

Thank you so much for watching! Have a great Day :-D

Today’s video was inspired by the two dorkiest, yet coolest dudes on Youtube: Poisoning The Well.

Poisoning The Well's Channel:

The Video To finish:

My twitter: @Cookingcreator
My email: [email protected]

The Cake:
4 Cups Cake Flour
2 Cups Sugar
5 tsp Baking Powder
2 tsp. Salt
2/3 Cup Shortening
1 ½ Cup Milk
½ Cup Kinky Liqueur (or any flavored liqueur)
2 Eggs
¼ tsp. Vanillla

The Glaze:
1Cup Kinky Liqueur (or any flavored liqueur)
1/2 Cup Powdered Sugar

The Filling:
8 Oz Cream Cheese
1 Cup Powdered Sugar
1 Cup Kinky Liqueur (or any flavored liqueur)

The Frosting:
2 Cup Heavy Whipping Cream
2 Cup Kinky Liqueur (or any flavored liqueur)
1 Cup Powdered Sugar

Directions for the Cake:
Preheat oven to 350F. Spray the cake pans with Pam. Sift together all the dry ingredients into a large mixing bowl. Add the Shortening, milk, and liqueur. Mix for 2 minutes, scraping the sides of the mixing bowl occasionally. Add the eggs and vanilla, beat for another 2 minutes. Pour the batter in to the cake pans, bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans, then move to a wire rack. Remove the tops of the cakes so that they are not domed. Cover with the Glaze, then the filling. Place the two cakes together and cover with the remaining filling. Place in refrigerator and let set for an hour. Turn the cakes over and frost. Refrigerate the cake once they are frosted. Cut and serve once the cake is cool and the frosting has set. It should be fairly firm and sticky to the touch.

The wonderful Cthulu Omegon inspired me to make this dish as he is always loving his sammiches.

Omegon's Channel:

My twitter: @Cookingcreator
My email: [email protected]

The recipe for the biscuits:

2 C All purpose Flour
3 tsp Baking powder
1/3 C Shortening
3/4 C Milk.

Preheat overn to 450 F. Sift together dry ingredients. Cut shortening into four mixture using a pastry cutter or a fork, until it reaches the consistency of coarse cornmeal. Gradually pour in the milk and blend well. If the dough seems to dry, add just a little bit more milk to form dough just moist enough to leave the side of the bowl. Turn dough onto a lightly floured surface to knead. Fold dough 3 to four times, incorporating some of the flour from beneath it. Gently press dough into the bottom of an ungreased baking sheet. Bake at 450 F for 10 minutes for fluffy bottom biscuit, or for 12 minutes for a more crunchy bread.

Double the batch to make it a sammich.

Recipe for Salisbury Steak:

1 Egg
3 Tbsp Crushed Ritz Crackers
1/4 tsp Rubbed Sage
2 Tbsp Butter (optional)
1 tsp Salt
1/4 tsp Pepper
1 lb Ground Beef
3 Tbsp Flour
2 tsp Beef Buillon

In a medium bowl, combine egg, bread crumbs, sat, pepper, and sage. Mix well. Shape into small, thin patties. In a skillet, with temp set to med. cook patties until they are browned, remove from skillet and set aside. In the skillet, add flour and bouillon, mix well, so that there are no clumps. Add water, stirring constantly until smooth and blended. Return patties to gravy and cook over low heat until the gravy starts to bubble. Remove from heat.

Spoon the Salisbury steaks over the biscuits, if you chose to make an open face sammich, you can end here. If you chose to make the sammich, then once the Salisbury steaks have been layered on the lower half, cover with the other biscuit.

Serve and enjoy!

Thanks for watching!

The frightfully savage Beardbarian inspired me to make this whimsically odd dish because of his antics and stories. Please do check him out.

The beardbarian's Channel:

My twitter: @YoutuberCooking
My email: [email protected]

Recipe For the Goblin Legs:

1 Pablano Pepper, diced
2 Jalapeno Peppers, diced
2 Serrano Peppers, diced
4 Habanero Peppers, diced
1 Anaheim Pepper, diced
3 Cups Ale or Beer, your choice
4 Cups Flour
1 tsp Salt
1 tsp Black Pepper
1 tsp Onion Powder
17 Chicken Legs
5 Cups Oil
1 1/2 C Savage Sauce

Dice the peppers and place in a bowl, pour in the beer or ale of your choice, cover and let soak in the refrigerator for 2 days. Separate the peppers from the beer. Keep both.

Combine the dry ingredients, then mix in the beer or ale and blend until smooth. Dip the chicken in, making sure to get a thick and even coat on the chicken.

In a Large frying pan, pour the oil in and heat up until you can hear it lightly popping. Put your freshly battered chicken legs in and fry, turning over 2 to 4 times before taking out of the oil and placing on a drip pan (broiler pan). The drip pan keeps the oil from getting caught in the pan next to the freshly fried batter and lets the batter get nice and crispy without burning.

Bake at 350 degrees for 30 minutes.

Ingredients for the Savage Sauce:
4 Cups Tomato Sauce
1 tsp Ground Black Pepper
1 tsp Salt
1/2 tsp Garlic Powder
1 tsp Mustard Powder
2 Tbsp Liquid Hickory Smoke
2 Tbsp Liquid Mesquite Smoke
1/3 Cup + 2 Tbsp Honey
1/4 Cup Vinegar
2 Tbsp Spiced Rum
1/3 to 1 Cup Peppers

In a medium pot, pour your tomato sauce in and turn the burner to low to medium-low. Add in the Mesquite, liquid smoke, and honey. Stir well. The sauce needs to be stirred frequently to prevent burning of the sauce. Once the sauce starts to bubble, turn off and pour in the spiced rum, blend in. Turn the stove back on to low to medium low heat, let simmer. Once the sauce starts to boil, add in the vinegar. Reduce heat to low and add in the dry ingredients, blend well, then add in the diced peppers. I chose to use 2/3 Cup because it doesn't make it too spicy for my family, but it does add a bit of a kick.

You can garnish the chicken with the sauce, or you can have it be a dipping sauce, its entirely up to you.


Created 1 year, 3 months ago.

7 videos


A channel dedicated to finding inspiration from content creators. I feature the content creators with the food they inspire.