Videos

Videos

These Viral Dot Cakes recently took over TikTok and Instagram, so naturally I had to recreate them at home! These colorful mini sprinkle cakes are soft, nostalgic, fun to make, and surprisingly delicious.

In this video, I’ll show you how to make homemade dot cakes using fluffy vanilla cake, creamy frosting, and lots of rainbow sprinkles.

►Full written recipe: https://thecookingfoodie.com/recipe/viral-dot-cake/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE
Ingredients:
For the cakes:
1¼ cups (150g) All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon salt
¼ cup (60g) Unsalted butter, softened
¼ cup (60ml) Neutral oil
1/2 cup + 2 tablespoons (125g) Sugar
2 Eggs, large
1/2 cup (120ml) Buttermilk
1½ teaspoons Vanilla extract
For the frosting:
1/3 cup (75g) Unsalted butter, softened
⅔ cup (80g) Powdered sugar
1 cup (225g) Cream cheese, softened
1 teaspoon Vanilla extract
1/4 cup (60ml) Heavy cream, optional
For the topping:
Sprinkles

Instructions:
1. Prep the ramekins: Preheat the oven to 350°F (175°C). Grease 4 ramekins (about 8 oz / 225ml each) and place them on a baking tray.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs: Add eggs one at a time, mixing well after each addition. Beat in oil and vanilla extract.
5. Combine: Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Mix just until combined and smooth. Do not overmix.
6. Fill & bake: Divide the batter evenly between the ramekins, filling each about ⅔–¾ full. Bake for 25–30 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool completely in the ramekins.
8. Level the cakes (optional): If the cakes domed while baking, run a knife around the edges and carefully remove them from the ramekins. Trim the tops slightly to create a flatter surface, then return them to the ramekins. This step is optional but gives a cleaner final look.
9. Make the Frosting: In a medium bowl, beat the butter and powdered sugar until light and creamy. Add the cream cheese and vanilla extract and beat until smooth and fluffy. If needed, add heavy cream, 2 tablespoons at a time, until the frosting reaches your desired consistency.
10. Decorate: Pipe or spread the frosting generously over each cake. Smooth the tops, then cover generously with sprinkles, pressing lightly so they stick well and fully coat the frosting.
11. Chill: Refrigerate for at least 1–2 hours before serving for the best texture and cleaner slices.

Viral Dot Cake Recipe | The Sprinkle Cakes Everyone’s Obsessed With

These juicy oven baked chicken skewers are easy to make, packed with flavor, and perfect for dinner, meal prep, or summer gatherings. Made with tender chicken thighs, colorful veggies, and a smoky lemon garlic marinade, these chicken kabobs come out beautifully charred and juicy — no grill needed!

►Full written recipe: https://thecookingfoodie.com/recipe/baked-chicken-skewers/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE:
For the skewers:
675 g (1½ pounds) Chicken thighs Boneless skinless
1 Red onion cut into chunks
1 Bell pepper cut into chunks (red or yellow)
For the marinade:
60 ml (¼ cup) Olive oil
1 tablespoon Lemon juice
Lemon zest from 1 lemon
3 Garlic cloves minced
1 teaspoon Salt or to taste
½ teaspoon Black pepper or to taste
1 ½ teaspoons Smoked paprika
1 teaspoon Cumin
1 teaspoon Dried oregano

Instructions:
1. Prepare the chicken: Cut the chicken into . Uniform size ensures even cooking and prevents dry pieces. Even bite-sized cubes (3–4 cm / 1–1.5 inch)
2. Marinate: In a large bowl, mix all the marinade ingredients until well combined, then add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes, or for best flavor, refrigerate for 4–12 hours.
3. Assemble the skewers: Thread the marinated chicken, onion, and bell pepper onto skewers, alternating between them and leaving a little space between each piece so they roast properly rather than steam.
4. Bake: Preheat the oven to 425°F (220°C), then arrange the skewers on a lined baking tray or over a rack and bake for 15–18 minutes, turning once halfway through, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
5. Broil (don’t skip): Switch the oven to broil (grill mode) and cook the skewers for an additional 2–4 minutes, just until lightly charred, which gives them that classic grilled look and deeper flavor.

Easy Baked Chicken Skewers (Super juicy!) | Chicken Kabobs in the Oven

Creamy, fruity, refreshing, and incredibly easy to make: this No-Bake Mango Cheesecake is the perfect summer dessert! Made with a buttery biscuit crust, silky mango cheesecake filling, and a fresh mango topping, this tropical cheesecake is light, smooth, and packed with real mango flavor.

No oven, no water bath, and no complicated steps, just a simple make-ahead dessert that always impresses. If you love mango desserts and easy no-bake recipes, this one is a must-try!

►Full written recipe: https://thecookingfoodie.com/recipe/nobake-mango-cheesecake-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

Recipe:
For the base:
225 g (8 oz) Graham crackers or any biscuits (see notes)
100 g (7 tablespoons) Butter melted
1 tablespoon Milk if needed
For the filling:
500 g (2¼ cups) Cream cheese softened
240 ml (1 cup) Heavy cream Cold
500 g (2 cups) Mango puree or pulp (fresh or canned)
330 g (11.6 oz) White chocolate melted
30 ml (2 tablespoons) Lemon juice
Lemon zest from one lemon
1 teaspoon Vanilla extract
14 g (14 g) Gelatin powder
70 ml (70 ml) Cold water for the gelatin
For the topping:
2 large Mangoes, cubed
12 g (1 tablespoon) Sugar
12 g (1½ tablespoons) Cornstarch
60 ml (1/4 cup) Water

Instructions
1. Make the crust: Crush the biscuits into fine crumbs using a food processor or a ziplock bag. Add melted butter and mix until the texture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk.
2. Press firmly into the bottom of a 23cm (9-inch) springform pan. Chill in the fridge while preparing the filling.
3. Prepare the mango puree: If using fresh mango, blend until completely smooth. Measure and divide into: 500g for the filling and 300g for the topping. Set aside.
4. Bloom the gelatin: In a small bowl, combine gelatin with cold water and let sit for 10 minutes until fully bloomed.
5. Make the filling: In a large bowl, beat cream cheese until smooth and lump-free. Add cold heavy cream and whip until soft peaks form.
6. Melt the white chocolate in short bursts in the microwave, stirring until smooth.
7. Add melted white chocolate (make sure it's not hot), 500g mango puree, lemon juice, lemon zest, and vanilla. Mix until fully combined and silky.
8. Temper the gelatin: Melt the bloomed gelatin (about 10–15 seconds in the microwave). Gradually mix a few tablespoons of the cheesecake mixture into the gelatin, then pour it back into the main bowl. Mix well.
9. Pour and Chill: Pour the filling over the crust and smooth the top. Refrigerate for at least 6–8 hours, preferably overnight, until fully set.
10. Make the mango topping: Place all ingredients into a saucepan and cook until thickened, about 4-5 minutes. Turn the heat off and allow to cool. Spread the topping over the cheesecake. Refrigerate until ready to serve.
Video

The BEST No-Bake Mango Cheesecake Recipe | So Easy!

To watch the full video, click the "related video" button, or just search on Google: "the cooking foodie dulce de leche cheesecake" to get the written recipe ❤

Or get it directly here: https://thecookingfoodie.com/recipe/dulce-de-leche-mini-cheesecakes-recipe/

Dulce De Leche Mini Cheesecakes | The Ultimate Cheesecake Series ֳ#cheesecake

This easy No-Bake Nutella Cheesecake is rich, creamy, chocolatey, and made without gelatin! With a crunchy chocolate crust, silky Nutella filling, and smooth ganache topping, this is the ultimate dessert for Nutella lovers.

►Full written recipe: https://thecookingfoodie.com/recipe/nobake-nutella-cheesecake-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE
For the crust:
250 g (10 oz) Chocolate biscuits read notes
90 g (6 tablespoons) Butter melted
15 ml (1 tablespoon) Milk only if needed
For the filling:
560 g (2½ cups) Cream cheese
470 g (1½ cups) Nutella
15 g (2 tablespoons) Cocoa powder
1 teaspoon Vanilla extract
For the Nutella ganache:
80 ml (1/3 cup) Heavy cream
200 g (2/3 cup) Nutella

Instructions
1. Make the crust: Place the biscuits in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until the mixture resembles wet sand. If the mixture feels too dry, add 1 tablespoon of milk and pulse briefly.
2. Press the crumbs firmly into the bottom of an 8-inch (20cm) springform pan, creating an even layer. Use the back of a spoon or a flat glass to compact it well.
3. Refrigerate while preparing the filling.
4. Prepare the filling: In a large mixing bowl, beat the cream cheese until completely smooth and creamy, with no lumps.
5. Add Nutella, cocoa powder (if using), and vanilla extract. Beat again until fully combined and silky smooth. Scrape down the sides of the bowl to ensure everything is evenly incorporated. The mixture will be thick and rich.
5. Chill: Spread the filling evenly over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight, until fully set.
6. Make the Nutella ganache: Place the Nutella in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer (do not boil). Immediately pour it over the Nutella and let it sit for 1–2 minutes. Stir gently until smooth and glossy.
7. Allow the ganache to cool slightly before pouring.
8. Finish the cheesecake: Pour the ganache directly into the springform pan before releasing it, or remove the ring first, then pour for a clean drip effect.
8. Spread evenly and refrigerate for about 30 minutes to set. For extra clean slices, freeze for 1–2 hours before serving.

Easy Nutella Cheesecake | No-Bake, No Gelatin (Super Creamy)

This easy spaghetti meat sauce recipe is a classic family dinner made with ground beef, tomatoes, and simple seasonings. It’s hearty, comforting, and perfect for busy weeknights.

►Full written recipe: https://thecookingfoodie.com/recipe/spaghetti-with-meat-sauce-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE:
Ingredients
340 g (3/4 lb) Spaghetti or pasta of choice
450 g (1 lb) Ground beef read notes
2 tablespoons Olive oil
1 Onion finely chopped
1 Red bell pepper chopped
3 cloves Garlic minced
2 tablespoons Tomato paste
625 g (22 oz) Tomato sauce Homemade or store-bought
600 ml (2½ cups) Water
Salt to taste
½ teaspoon Black pepper or to taste
1 teaspoon Dried oregano
1 teaspoon Paprika optional
3 tablespoons Parsley Fresh, chopped
¼ cup Parmesan for serving

Instructions:
1. Brown the beef: Heat olive oil in a large skillet or pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned and fully cooked.
2. Transfer the beef to a plate and set aside. If there is excess fat, carefully drain some of it, leaving about 1 tablespoon in the pan for flavor.
3. Add the vegetables: In the same pan, add the chopped onion and red bell pepper. Cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds more, just until fragrant.
4. Build the sauce: Add the tomato paste and cook for 1–2 minutes to deepen its flavor. Pour in the tomato sauce and water, stirring well and scraping the bottom of the pan to release any browned bits.
5. Return the beef & simmer: Return the cooked beef to the pan. Add dried oregano, paprika, salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer partially covered for 35–40 minutes, until the sauce thickens and the flavors develop.
6. Adjust seasoning: Taste and adjust seasoning if needed. Stir in the chopped parsley.
7. Cook the pasta: Meanwhile, cook the spaghetti in well-salted water according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
8. Combine & serve: Toss the sauce with the pasta, adding a splash of reserved pasta water if needed. Serve hot with grated Parmesan and extra parsley.

Best Spaghetti with Meat Sauce Recipe | Easy Weeknight Dinner

These Mediterranean stuffed peppers with ground beef and rice are one of my favorite comfort food dinners. Sweet bell peppers are filled with a flavorful beef and rice mixture, then baked in tomato sauce until tender and delicious. Easy to make, freezer-friendly, and perfect for a healthy family dinner.

►Full written recipe: https://thecookingfoodie.com/recipe/beef-and-rice-stuffed-peppers-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

Mediterranean Stuffed Peppers | The Best Version Ever

The best salted caramel cheesecake in the world. Find the full written recipe here: https://thecookingfoodie.com/recipe/salted-caramel-cheesecake-recipe/

Or just Google: the cooking foodie salted caramel cheesecake

Salted Caramel Cheesecake Recipe 😍 | The Ultimate cheesecake Series

This healthy cottage cheese zucchini bread is moist, high in protein, and incredibly easy to make. Perfect for breakfast, snacks, or meal prep

►Full written recipe: https://thecookingfoodie.com/recipe/cottage-cheese-zucchini-bread/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

Recipe:
Ingredients:
1¾ cups (220g) Flour (all-purpose or spelt) see notes
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt or to taste
1 teaspoon Cinnamon
1 cup (225g) cottage cheese
3 large Eggs
1/4 cup (60ml) Olive oil (or any neutral oil)
1/3 cup (70g) Sugar (white or brown) see notes
1 teaspoon Vanilla extract
1½ cups (180g) zucchini, grated
1/3 cup (40g) pecans or walnuts, roughly chopped

Instructions:
1. Prep: Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. Mix dry ingredients:In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Mix wet ingredients: In another bowl, whisk the eggs and sugar until well combined. Add the cottage cheese, oil, and vanilla extract, and mix until smooth.
4. Grate the zucchini: Grate the zucchini using a box grater.
5. Combine: Add the dry ingredients to the wet mixture and mix just until combined. Fold in the grated zucchini and chopped nuts. Do not overmix.
6. Bake: Pour the batter into the prepared loaf pan and bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Healthy Cottage Cheese Zucchini Bread (High Protein & So Moist!)

Click the "related video" button to watch the full video, or Google: "the cooking foodie lemon cheesecake" to get the written recipe ❤

The Best Lemon Cessecake Recipe 🍋

This fresh celery cucumber salad is crunchy, refreshing, and packed with avocado, apples, herbs, almonds, and a bright lemon mint dressing. An easy healthy salad recipe perfect for summer meals, BBQs, lunches, or as a light side dish.

►Full written recipe: https://thecookingfoodie.com/recipe/celery-cucumber-salad/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

Recipe:
Ingredients:
For the salad:
5 Celery stalks, sliced
2 Cucumbers, medium - (Persian or English)
1/2 Avocado, sliced
1/2 Granny Smith apple, sliced
1/4 cup (35g) Dried cranberries *optional
1/4 Red onion, thinly sliced
1/4 cup (25g) Almonds, sliced *or other nuts (optional)
For the dressing:
3 tablespoons (45ml) Olive oil
2 tablespoons (30ml) Lemon juice
1 teaspoon Lemon zest
1/2 tablespoon Maple syrup (optional)
1/2 teaspoon Dijon mustard
1/4 cup (8g) Mint leaves, finely chopped
Salt to taste
Pepper to taste

Instructions:
1. Prepare the vegetables: Thinly slice the celery, cucumbers, apple, and red onion. Keep everything fairly thin for the best texture and balance.
2. Make the dressing: In a small bowl or a jar, whisk together olive oil, lemon juice, lemon zest, maple syrup, Dijon mustard, chopped mint, salt, and pepper until well combined.
3. Assemble the salad: In a large bowl, combine celery, cucumber, apple, red onion, cranberries (if using), and almonds.
4. Dress and toss: Pour the dressing over the salad and toss well to coat evenly.
Finish with avocado: Gently fold in the sliced avocado just before serving to keep it intact.
Serve: Serve immediately for maximum crunch, or chill for 10–15 minutes to let the flavors meld slightly

This Crunchy Celery & Cucumber Salad Is Surprisingly Addictive | Healthy and Easy

Learn how to make authentic Thai mango sticky rice at home—soft, chewy sticky rice, creamy coconut sauce, and perfectly ripe mango. This easy recipe uses simple ingredients and the traditional steaming method for the best texture every time.

►Full written recipe: https://thecookingfoodie.com/recipe/mango-sticky-rice/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

Recipe:
Ingredients:
For the rice mixture:
1 cup (200g) Glutinous rice (sticky rice)
Water for soaking
For the coconut sauce:
1 can (400ml) Coconut milk, full fat
1/3 cup (67g) Sugar
1/2 teaspoon Salt
1 Pandan leaf *optional (see notes)
For thickened topping:
1 teaspoon Cornstarch (or rice flour)
1 tablespoon water
To serve:
2 ripe mangoes *see notes
1/4 cup (g) Toasted mung beans or sesame seeds (optional)

Instructions:
1. Rinse and soak the rice: Rinse the sticky rice under cold water until the water runs clear. Place the rice in a bowl and cover with water. Soak for at least 3-4 hours, preferably overnight. If the soaking water is still cloudy afterward, rinse the rice again.
2. Steam the rice (do NOT boil): Drain the soaked rice well. If you have a steamer: Line a steamer basket with cheesecloth or a clean kitchen towel, spread the rice evenly inside, cover and steam for 20–25 minutes, until tender and slightly translucent. No steamer? Place the rice in a metal sieve or colander lined with cheesecloth or a clean kitchen towel over a pot of simmering water. Make sure the rice doesn’t touch the water, then cover and steam as directed.
3. Make the coconut sauce: In a saucepan, combine coconut milk, sugar, salt, and Pandan leaf (if using). Heat gently over medium-low heat, stirring until the sugar dissolves.
4. Combine rice and coconut sauce: Remove the pandan leaf if using. Pour about 2/3 of the warm coconut sauce over the hot sticky rice. Gently mix until fully coated. At this stage, the mixture will look very loose and wet, this is exactly what you want. Cover and let it sit for 20–30 minutes. The rice will absorb the liquid and become rich, glossy, and creamy.
5. Make the coconut topping: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Add this slurry to the remaining coconut sauce. Heat gently, stirring constantly, until slightly thickened. It should coat the back of a spoon but still be pourable. If it becomes too thick, simply add a splash of coconut milk or water to loosen it.
6. Assemble: Slice the mangoes into thin strips, place a portion of sticky rice on a plate. Arrange mango slices next to it. Spoon the thickened coconut sauce over the rice. Sprinkle with toasted mung beans or sesame seeds (optional)

Mango Sticky Rice | Easy Authentic Thai Recipe | How to Make Mango Sticky Rice