New sletter I ssu e # 2
chocolate peanut butter bark diy brown sugar Infographic:
Kitchen Conversions
Holiday gift ideas
Meringue cookies Easy, Inexpensive & Impressive
HappyChefTV’s
5 favourite things cocktail corner & vegan village cookerynation.com Beer Minute- - twitch.tv/cookery_nation Just For Fun- - cookerynation@gmail.com Streamer Directory
WHAT’S INSIDE?
RECIPE
ARTICLE & RECIPE
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Subscriber Signature Cookie
Meringue Cookies
RECIPE
COCKTAIL CORNER
Easy, inexpensive and impressive!!
@mumma_raigin’s Maple Raisin Shortbread
DIY Brown Sugar Yup, it’s a thing, and you can do it!
Holiday Duo
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EXTRA We have compiled some great holiday gift ideas
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Two must try holiday cocktails
Chocolate Peanut Butter Bark
INFOGRAPHIC
Kitchen Conversions
HappyChefTV reveals his favourite things
Jokes, puzzles and more
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Tips and resources for living your best vegan life.
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BEER MINUTE
VEGAN VILLAGE
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Mr. Cookery discusses his top four choices from this month
Unless otherwise stated, this newsletter and its contents are © Cookery Nation and Lisa Solonynko. 2
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A Helping hand in the kitchen
JUST FOR FUN
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Enough said
5 FAVOURITE THINGS
STREAMER PROFILE @RyanHowe is featured this month.
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Stream Chat
Rooms
Welcome to the chat room So, the month of November was really very busy. We cooked some amazing things on stream like: • • • • • • •
Balsamic Glazed Pork Tenderloin Subscriber Cookies BBQ Ribs Beef Stew Corn Bread Vanilla Custard Cheesecake Brownies
Yup, it was a really yummy month. A lot of interesting streamers started on Twitch this month too. One streamer in particular is contributing to this very newsletter. Chew ‘N Brew is a USA based streamer and he has provided two cocktail recipes that I think you will love for the holiday season. With 2019 right around the corner, I wanted to say a little something about resolutions. I do not personally do resolutions. Goals are where it is at for me. I review what I am still wanting to achieve or try. Then I put them on my list. There is a good reason why our goals remain uncompleted .... we do not think to recruit people around us to help. Whether that is in the form of simple cheer leading, or with resources that would help move the ball forward. I believe that having food and cooking related goals is really important. Eating is such a huge part of our lives that we should always be striving to explore or learn new things. I want to help anyone who has cooking related goals for 2019. I am more than happy to discuss your goals and help brainstorm how to achieve them. I have set up a channel in our discord for this very thing. Please hop in there so we can connect and talk about your goals. I hope you enjoy this months newsletter, and I am excited to receive any feedback you have. This newsletter will evolve and grow as our community grows. Please let others in the community know about the newsletter. Whether it be cooking streamers or viewers. I am thrilled at the prospect of bringing the two together and creating an awesome resource. See you online!!
Lisa
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24 Cookies
Easy
60 min
Cookie Base
Cookie Topping
• 115 g (1/2 Cup) Butter (Room Temperature)
• 1/4 Cup Walnuts
• 67 g (1/3 Cup) White Sugar
• 1/4 Cup) Raisins • 2 Tablespoons Orange Marmalade
• 150 g (1 Cup) Four
• 1/2 Teaspoon Salt
(apricot jam will also work)
• 1/2 Teaspoon Vanilla Extract
1. Preheat oven to 350 °F (180 °C) 2. Cream butter and sugar until light and smooth. Mix in Vanilla Extract 3. Combine salt and flour. Add this mixture to the creamed butter 4. Mix until flour and butter is combined. Do not overmix 5. Cover dough and chill for 15 minutes in the fridge 6. While dough is chilling, toast the walnuts in a dry pan over medium heat. Watch carefully and do not burn. Once toasted, remove from pan so they do not continue to cook. Cool and then chop into small chunks 7. Chop the raisins about the same size as the walnuts. Combine the walnuts, raisins and marmalade. Make sure that all of the walnuts and raisins are well coated with marmalade 8. Remove dough from fridge and form into small cookie balls. Place balls on lined or greased baking sheet 9. Use flat bottomed glass or bowl (dipped in flour) to flatten cookie balls 10. Bake for 10-12 minutes or until the edges are just starting to brown 11. Remove from oven and place a dollop of the walnut topping on each cookie 12. Return to oven for 7 minutes 13. Let cookies cool on the pan for 10 minutes before removing them to a cooling rack 14. Once cooled the topping will no longer be sticky
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Ahh, meringue cookies. Every time I make them I chastise myself for not making them more often. They are such a lovely treat and really are more forgiving than people give them credit for. Many people think of making a meringue and automatically assume that it is hard. Let me assure you that it is not hard at all, with one caveat: if you do not have an electric mixer, it will be very hard on your arm. It takes a long time to get the egg whites to stiff peak stage – and that’s with an electric mixer. Also, make sure that you whip the egg whites in a glass or metal bowl. Plastic bowls can harbour oils and odours, which can ruin the meringue. Meringue cookies come is every size and shape. It is really all left up to the desires of the cook. I have made many different types for different uses: •
Small “kiss” sized ones for serving after dinner
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Cookie sized shapes to eat straight from the container for a sweet snack
•
Larger ones with an indentation in the middle to serve with a scoop of ice cream or a dollop of fruit preserves
•
I have even created thin sheets of meringue to act as a crispy, melt in your mouth base for other desserts
THE BASIC MERINGUE RATIO Meringue cookie recipes are actually a simple ratio of egg whites to sugar. Anything else included is really just optional additions. The basic ratio is:
So, if you have 125 grams of egg whites you would use 250 grams of sugar. That ratio is by weight, not by volume. For those without a scale, each large egg contains about 30 g of egg white. The recipe included here calls for 4 large egg whites and 1 1/4 cups of sugar. USING STABALIZERS When whipping egg whites, it is important not to over beat them. This can happen, especially when you are beating to the stiff peak stage. Adding a stabilizer can help prevent over beating. The most common stabilizers are: • •
Cream of Tartar Vinegar or lemon juice
I like to use cream of tartar, but vinegar or lemon juice is just as effective. When I do use vinegar, I just use regular white vinegar. Note: Cream of tartar is just the acidic part of baking powder. It is the left over bits from wine making. That is why other acids like vinegar or lemon juice are a great substitute. Rule of Thumb: If you need to substitute 1/2 teaspoon of cream of tartar, use 1 teaspoon of vinegar or lemon juice.
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CRISPY VS CHEWY MERINGUE
you can flavour it in many different ways.
The great debate among meringue lovers is whether the cookies should be crispy or chewy in the middle.
Flavouring your meringue can be done with liquid extracts such as vanilla, almond, etc. Just be careful how much you add. Extracts have a high water content, which can cause problems for your meringue.
Traditional meringues are dry throughout. The dryness actually creates the melt in your mouth texture. I prefer dry and crispy meringue cookies. All meringues are crispy on the outside. The texture of the inside is determined by the oven temperature and
Chewy Meringue: Cook at a higher temperature (ie 300 °F or 150 °C) for shorter time (ie 30 minutes). Drier Meringue: Cook at lower temperature (ie 200 – 250 °F or 100 - 120 °C) for longer time (ie 1-2 hours). the length of time the meringues cook for.
Powdered flavorings are available at specialty shops that will add flavour without extra liquid. An excellent option for flavouring a meringue is to add cocoa powder or instant espresso powder. These flavourings can be combined with the sugar. This mixture is then added to the eggs as per the recipe. If you want to create colourful meringues, “Gel” food colouring is the way to go. Regular liquid food colouring does not work very well because so much is needed to add just a hint of colour. That much extra liquid can easily ruin your meringue. Add any flavouring or colour at the end of the mixing process.
Optional Toppings
My preferred temperature and timing is 250 °F for 1 hour. This works for “kiss” sized and cookie sized meringues. If I were to make them larger, I would just increase the baking time to 1.5 hours.
If you want to add an extra something to your meringues, feel free to sprinkle toppings on them just before baking.
The beauty is that you can find your perfect temperature and time and they will come out great every time.
cracked meringues
What Sugar Should I Use Most recipes recommend using “Super Fine” sugar (also known as Berry or Caster Sugar). Regular granulated sugar will also work, but will take a lot of mixing to get the larger granules to completely dissolve in the egg whites. If you do not have super fine sugar, a blender, food processor, or even a mortar and pestle can be used to grind granulated sugar a bit finer.
When done baking, all meringues need to rest in the oven to cool for at least one hour. Simply turn off the oven and let it cool down naturally. This prevents the meringues from cooling too quickly and then cracking. To be honest, I really don’t care if my cookies crack. They still taste awesome. But, if you are trying to create a gorgeous crack-free cookie, be patient and do not let them cool too quickly. • •
We have tried using just “Powdered Sugar” (also known as Confectioner’s Sugar, and Icing Sugar). It got mixed reviews, some not even noticing a difference. We recommend using super fine sugar or a combination of super fine and icing sugar. If you choose to do this, mix 50% super fine sugar with 50% powdered sugar, before adding it to the whipped egg whites.
Flavouring the Meringue This recipe will create lovely vanilla flavoured cookies. But, 6
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Dried fruit Finely chopped nuts Dried coconuts
• •
Sprinkles Chocolate chips
Storing Baked Meringues Cookies The best place to store baked meringue cookies is in an airtight container, either in the fridge, pantry or freezer. Although the fridge is a humid environment, your meringues will not be affected as long as the container used is airtight.
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The biggest enemy of meringues is moisture, as that will essentially dissolve the sugar and destroy the structure. If you can keep them in an airtight container, you can store your fresh meringues for up to two weeks before they start getting stale. Freezing baked meringues is also a great option. Since meringues are fragile, use a hard-sided freezer safe container to store them. To thaw, allow to sit on the counter for about an hour.
Leftover Meringue “Batter” So, you’ve made the perfect meringue batter and are ready to spoon it out onto cookie sheets to bake. But, you have made too much. What will happen to the left over batter? Unbaked French meringue does not have a very long shelf life, measured in hours instead of days. If I have too much batter left, I simple spread a thin layer out and make a “meringue sheet”. These are perfect to break into shards and place on top of desserts.
MERINGUE COOKIES
125 g (4 Large) Room Temperature Egg Whites 250 g (1 1/4 Cups) Super Fine Sugar 1/4 Tsp Cream of Tartar 1/2 Tsp Vanilla Pinch Salt
Separating cold egg whites is easier. Allow the whites to them come to room temperature.
Place egg whites and tartar in bowl and begin mixer on low setting. Mix for a minute on low and gradually increase the speed to high. Mix until soft peak stage.
Once you reach soft peak stage, begin adding sugar 1 Tablespoon at a time. Wait 30 seconds before adding the next tablespoon. It should take about 5 minutes to add all of the sugar. Continue mixing until the sugar is completely dissolved.
Once the meringue is smooth and at stiff peak stage, add the vanilla and salt. Turn the mixer back on briefly to incorporate the vanilla and salt.
Use a cookie sheet lined with parchment or a silicone mat. Place a small amount of meringue between the liner and the cookie sheet (on all four corners) to help keep it from moving around when spooning out the meringue.
Bake for about 1 hour, depending on the size of the cookies. Larger cookies require more time. Once time is up, turn off the oven but leave the cookies in the oven with the door closed. Let them cool in the oven for at least one hour. If you like your cookies more dry, leave them for longer.
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CHOCOLATE PEANUT BUTTER BARK This is a fantastic and simple treat to make during the holidays that will surely impress
• 228 g (1 1/2 Cups) Dark Chocolate • 140 g (1 Cup) Peanut Butter Chips
• I like to use bittersweet or dark chocolate (70-
85%) for my bark You can use milk chocolate or white chocolate, just make sure it is good quality You can use a double-boiler or the microwave to melt the chocolate and peanut butter chips. Just don’t heat too fast or too hot Peanut butter chips can be found at grocery stores in the baking section DO NOT use regular peanut butter for this because it will not set up properly If you want to use regular peanut butter you can layer the chocolate and peanut butter:
• • • This can be customized so easily:
• Add chopped nuts and/or dried fruit • Switch the peanut butter with white chocolate • Use dark chocolate and sprinkle crushed candy
• •
canes on top
Store in a container on the counter or in the fridge. If the chocolate was melted properly (not too hot or too fast), it will not melt at room temperature. If you house is particularly hot, store it in the fridge.
♦♦ ♦♦ ♦♦ ♦♦ ♦♦ ♦♦
Melt and spread out a layer of chocolate Allow to set slightly Spread a layer of heated smooth peanut butter Allow the peanut butter to cool Spread another layer of melted chocolate on top Let the whole thing chill and set before cutting
Gather all of your equipment and ingre dients.
If using a double boiler, set it up by adding about 2 inches of water in the pot. Chop your chocolate for easier melting.
Place chopped chocolate in bowl of double boiler and turn the heat to medium-low. Once the chocolate starts to melt, be sure to stir it often. Do not let it get hotter than 90 °F (32 °C). Once it is melted, remove it from the heat.
Pour the melted chocolate onto a parchment-lined baking sheet (or use a silicone mat). There is no need to grease the paper or mat. Use a rubber spatula to spread out the chocolate to your desired thickness. I like to have it about 1/4 inch thick.
Melt the peanut butter chips in the microwave. (You can do this in a double boiler as well) Heat for 30 seconds at a time on 50 - 75% power. Stir after every 30 seconds. Remove from microwave once completely melted.
Drizzle melted peanut butter chips onto chocolate. Then use a bamboo stick or other utensil to swirl the melted peanut butter chips through the chocolate.
Allow the bark to set by placing it in a cool dry place for 2 hours. This can be on the counter. Or, you can chill in the fridge for approximately 30 minutes.
I like to cut the bark into uneven pieces using a knife. The knife lets me choose the size of the pieces.
Store in a container on the counter or in the fridge. If the chocolate was melted properly (not too hot or too fast), it will not melt at room temperature.
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HOMEMADE BROWN SUGAR Yup, you read that right. Don’t buy brown sugar in the store again. When you make your own, it never dries out and is so full of flavour.
• 400 g (2 Cups) White Granulated Sugar • 43 g (2 Tbsp) Molasses
Easy
Gather all of your ingredients.
Place sugar and molasses in the mixer bowl. Begin mixing at a slow speed until sugar and molasses starts to come together. Then increase the speed.
• Use any molasses you prefer. If all you have is
“Blackstrap”, use less. Start with one tablespoon
• This is best made with an electric mixer. It will not come together as well stirring by hand
• Blenders are not a great tool for this because they tend to heat up too much
• You can control the darkness and richness
of your brown sugar. Just add more or less molasses
Scrap the bowl periodically to remove any molasses that is stuck to the sides.
Pantry: Store in the pantry with a tight fitting lid. There is no need to add bread, apple slices, or ceramic disks to keep the brown sugar moist.
Once all of the molasses is incorporated, store in a container with a lid.
A fall take on a classic cocktail, this is the perfect blend of sweet and sour. Makes 2 cocktails.
•
4 ounces Bourbon
•
4 ounces Apple Cider
•
½ ounce Fresh Lemon Juice
•
½ teaspoon Brown Sugar
•
1. Combine bourbon, apple cider, lemon juice and brown sugar in a shaker with ice. Shake aggressively for about 30 seconds.
2. Strain into 2 rock glasses with fresh ice. Garnish with an apple slice, cinnamon 2 dashes of Orange Bitters (optional) stick and lemon peel.
Coquito is a coconut based Puerto Rican Christmas drink, similar to eggnog. It means “little coconut” in Spanish.
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1 - 12 oz Can of Evaporated Milk
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8 Whole Cloves
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1 Cinnamon Stick
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2 inch Piece of Ginger, peeled and sliced into ¼ inch rounds
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1 15 oz can of Sweetened Condensed Milk
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1 13.5 oz can of Coconut Milk
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1 Cup White Rum
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4 Large Egg Yolks
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2 Scoops Vanilla Bean Ice-cream
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1 Teaspoon pure Vanilla Extract
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¼ Teaspoon Ground Cinnamon
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1/8 Teaspoon Ground Nutmeg
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1. Bring evaporated milk, cloves, cinnamon stick and ginger to a boil over mediumhigh heat in a saucepan. Remove from heat and allow to steep for 30 minutes. Strain the milk and discard the solids. Allow spiced milk to return to room temperature. 2. Place spiced milk, sweetened condensed milk, coconut milk, rum, egg yolks, vanilla bean ice-cream, vanilla, cinnamon and nutmeg in a blender. Blend until fully mixed and foamy, 1 to 2 minutes. 3. Refrigerate overnight and serve cold with a dash of cinnamon and nutmeg as a garnish.
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Tumeric
What is your channel name, and how did you choose it?
What are your future goals for your cooking or stream?
I want to learn molecular gastronomy and start trying new ideas for cooking. I also want to work on a cookbook for the future.
My channel name is @RyanHowe Why did you start streaming, and when did you start?
I started streaming on May 18, 2018. I wanted to start a cooking stream because it’s something different to bring to Twitch. I’ve always loved the creative section whether it is cooking, art, or just something random. It is great that we now have a Food and Drink section. Also, food is life and food is love. I love to share recipes and styles of cooking. The cooking community on twitch is awesome!
© Ryan Howe
What is one of your favourite streaming or cooking moments so far?
I love it when everyone I know and love is in chat. It is the best! What was one of your biggest mistakes made on stream?
One time I broke a glass and bowl ... mistakes were made lol. What advice would you give someone thinking about starting a cooking channel?
Have a few cameras and take your time to set everything up properly. © Ryan Howe
What is the focus of your streams?
Also be confident and have a game plan ahead of time. Work out your menu and items you need before hand. Q-cards and checklists help keep you from missing an ingredient and keeps you on track during the stream.
I like to provide a wide variety of cooking. I will sometimes play a game live as well. What are your future goals for your cooking or stream?
I want to learn molecular gastronomy and start trying new ideas for cooking. I also want to work on a cookbook for the future. CONNECT WITH @RyanHowe Twitch: https://twitch.tv/ryanhowe Twitter: https://ryanhow83061014
© Ryan Howe
If you are new to vegan life, these are great people to follow. They have wonderful, easy recipes that are incredibly helpful:
Are you looking for an awesome option for grilled cheese? Follow Your Heart Smoked Gouda and Field Roast’s Chao are both amazing products that I highly recommend.
• • • •
Minimalist Baker Nora Cooks Virtual Vegan Hot For Food
• • •
Lazy Vegan Oh She Glows It Tastes Like Chicken
Daiya cheeses were terrible in the past, but give them a second chance because they have revamped a lot of their products! They are a Canadian company and their cheese is made of cassava and arrowroot. Therefore, it is soy, gluten, and nut free!
Overnight Baked French Toast Casserole Jessica In The Kitchen offers this amazing recipe that is perfect to have on Christmas morning. It is vegan, takes 15 minutes of prep and each bite is loaded with deliciousness! Check it out at https:// jessicainthekitchen.com/ overnight-baked-frenchtoast-casserole-vegan
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Vegan Crockpot Chili If you are looking for another simple and tasty meal for the holidays. This is another gem from Jessica In The Kitchen. This vegan crockpot chili is made with quinoa and black beans. It needs only 10 minutes prep then right into the crockpot! You get a thick and delicious chili! Check it out at https:// jessicainthekitchen.com/ vegan-crockpot-quinoablack-bean-chili
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Whitewater Brewery is located in Cobden, Ontario on Muskrat Lake. It makes a number of really pleasant beers and they have an enthusiastic clientele that will happily drive the hour from the city to sample their fine wares and excellent menu. Whitewater partnered with legendry Hockey Hall of Famer, Doug Gilmour to create KLR 93 a cold-filtered Kolsh-style ale, and what a successful project it is! Golden in colour with a hint of cloudiness, it rewards you with a balanced, slightly fruity aroma, and is the perfect accompaniment to a wide range of dishes and cheese plates. This is a beer with broad appeal, even to those who are unfamiliar with “Killer” Gilmour’s 20 year career, including winning the Stanley Cup with the Calgary Flames. Although I am a fan of Irish reds and English bitters, I enjoyed this Franco-German beer immensely, and think it will be fantastic with Cookery’s hearty beef stew. http://whitewaterbeer.ca/our-beer/
The Kichesippi Brewing Company has been a prominent and well respected player in the Ottawa microbrewing scene for well over a decade, and they are enthusiastic cheerleaders for our nation’s capital. This beer is named after the year that Ottawa, Canada was incorporated, and 12 years before the Birth of Canada (1867). It pays homage to that time, for it is a traditional Englishstyle ale that evokes images of those bygone days. 1855 is delightful beer; exceptionally well-crafted, with the optimum balance of hoppiness and malty sweetness. It pours a rich chestnut colour, with a creamy head, a flavour reminiscent of a sugar pie with a touch of caramel, and a bright finish. I think this beer is best served on a frosty day to be enjoyed with a hearty stew, chili or roast beef in front of a crackling fire. If one is not familiar with the English-style of pub ale, give this a try. It is very approachable, and I am sure you will enjoy it, too. It is an excellent example of what happens when a brew master pays attention to detail. http://www.kbeer.ca
Beau’s Brewery is a remarkable brewery, with a long history in the Ottawa region. They made the news last year for their bold choice to issue stock to their employees. This was a move to both reward their dedicated staff for their excellence and professionalism, but also serves to prevent the brewery from being bought out by a big multinational conglomeration. Well, they certainly repaid that endorsement with this beer! I am a huge fan of English pub ales, and I particularly like my Extra Special Bitters. Beaus’ thrilled me with their newest offering, and their E.S.B. is a true homage to the style. Inside a very artfully decorated can replete with famous British automobile marques is a wonderful copper brew, rich with malty caramel notes and hint of fruit in its bouquet. I especially enjoyed the palate - it’s like a caramel pie in a glass! This will pair particularly well with pub style fare, and the ribs Cookery prepares are certainly in that style. https://beaus.ca/beer/e-s-b/
This offering is a proper English Ale from the old country (England). Moreover, it is from a rather unexpected source. You’ll understand once I tell you this ale has a strong connection to one of the legends of heavy metal! Now, you kids, with your Drake, Swift, and Grande, don’t necessarily appreciate the classics, so you may need to ask your parents about the band Iron Maiden. Their album The Number of the Beast defines the heavy metal genre, and are still pumpin’ it out after 4 decades of skull-smashing decibels. Even more remarkable is their lead singer, Bruce Dickinson - a very interesting chap. A true Renaissance Man, with a wide range of interests, and skills. Did you know he is a commercial jet pilot? Or that he hosted his own radio show on the BBC? How about that he is an international calibre fencer? Amazing! So, it should come as no surprise that, among all those other things, he is also unmistakably an authority of note on beer. It is to our benefit that Dickinson teamed with Robinson’s Brewery to bring us Trooper Premium Ale. And premium it is. The half litre can with iconic Iron Maiden artwork holds a true classic premium bitter - slightly sweet, soft caramel notes, well balanced bitter - and I was entirely impressed with it. I am a total fan of proper bitters, and this fulfills all of my expectations. While I remain a devotee and ardent advocate for supporting your local microbrewery, I will be making room for a generous quantity of Trooper Pub Ale in my beer fridge! https://www.ironmaidenbeer.com/
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