Hey all you cool cats and kittens! Kylie here, launching my fabulous cooking series "The Very Contreary Cooking Show", TVCCS for short. All of my two fans pointed out that my video was hard to find due to the overwhelming popularity of another certain Kylie who also has a cooking channel. Thus, the "Very Contreary Cooking Show" was born! Therefore this will be the first and last episode of "Kooking with Kylie", but stay tuned for the next (technically, first) episode of TVCCS! I hope you enjoy the journey as I attempt to make recipes that tickle my fancy during this quarantine time. And subscribe! INGREDIENTS: 1 1/2 cups flour 1/2 cup milk 1 cup granulated sugar 2 tsp baking powder 1/4 tsp salt 3 tbsp lemon zest 1/4 cup pack brown sugar 1/4 tsp vanilla extract 1/4 tsp cream of tartar 2 whole lemons 1 1/2 sticks of butter 2 eggs divided into yolks and whites DIRECTIONS: Preheat oven to 350 degrees. Trim the ends off the lemons and slice into very thin pieces and remove seeds. Melt half a stick of butter with the brown sugar in an oven-safe 10 in. skillet over medium high heat, then add the lemon slices. Boil for 1 minute, arrange artfully, then remove from heat. Sift flour, baking powder, and salt together in a separate bowl. Beat the remaining stick of butter in a large bowl until light and fluffy, the add the granulated sugar and zest and beat until combined. Add egg yolks and vanilla until blended. Then slowly add the flour mixture alternating with the milk, beating after each addition. Beat until just blended. Beat the egg whites until just foamy then add the cream of tartar. Increase the speed to medium high until the egg whites form stiff peaks. Add the egg whites to the batter, one quarter at a time, gently folding until the whites are incorporated. Don't over mix. Pour the batter over the lemons in the skillet and bake for 45 to 50 minutes until an inserted toothpick comes out clean. Cool the pan on a wire rack for 10 minutes. Loosen the edge of the cake with a rubber spatula, flip it gently onto a heat safe platter and leave the pan for 5 minutes. Then remove the pan and serve the cake warm. AMENDMENTS: While the lemons on top look really cool, I do think this cake would taste better if you substituted lemon juice in place of the lemons. I would use about 4-5 tbsp of lemon juice. It's tasty either way, but I don't think the peel really adds a good flavor. I think lemon juice would create a lovely glaze uninhibited by bits of lemon peel. Enjoy!

INGREDIENTS: 1 cup all-purpose flour 1/2 tsp. cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup soft room-temp butter 1/2 cup brown sugar 1/4 cup granulated white sugar 1 egg room-temp 1 tsp. vanilla extract 1 1/2 cup old fashioned oats 1 cup chocolate chips (your preference of dark, milk, etc.) DIRECTIONS: Preheat oven to 350. Combine cinnamon, flour, salt, and baking soda in a bowl. In a separate mixing bowl, cream together butter, brown sugar, and granulated white sugar. Mix in egg and vanilla extract to wet mixture. Slowly incorporate dry ingredients. Then fold in oats and chocolate chips. Let dough rest for at least 30 minutes in the fridge. Scoop onto parchment-lined cookie sheet in 1 tbsp. mounds. Bake 10-13 minutes. Cool on baking sheet for 5-10 minutes. Then transfer to wire cooling rack. Enjoy!

Hey all! EDIT: It's written below in the recipe, but I forgot to mention in the video that I combined the 1/8 tsp of cumin with the 1/2 tsp of salt. They were in the same bowl. My bad! As you can see, this recipe required a little adjustment. I adapted it to suit the ingredients that I had on hand. But any ingredient can be adjusted to taste, depending on what you like. INGREDIENTS 1 pound of eggplant ( I used japanese, but I think other eggplant would work) 3 Tbsp olive oil 1 Tbsp lemon juice 2 Tbsp tahini 1/8 tsp cumin 1/2 tsp salt 2 cloves of garlic extra olive oil for brushing (optional) smoked paprika Preheat the oven to 400 degrees F. Cut the eggplants lengthwise. Brush the cut side of the eggplants with olive oil and lay cut side down on a parchment lined baking sheet. Bake for 30 to 40 minutes until soft. Set up a large bowl with a strainer inside. Scoop out the insides of the eggplant, discarding the skins, and place the eggplant meat in the strainer. Use a fork to mash the eggplant gently to help it begin straining. Let it sit for about 10 minutes and there should be some juice left behind in the bowl. Discard the juice. With a food processor (or a large bowl and mixing spoon), pulse the garlic, lemon juice, and tahini together until blended. Add the eggplant and blend until smooth. Add the salt and cumin and blend. Taste and adjust as necessary. I ended up adding another Tbsp of lemon juice and another tsp of salt in this video. I encourage you to explore and see what you like! I'm learning as I go, just like you. Place in a bowl, top with smoked paprika, and serve with veggies or pita. Enjoy!

Hey ya'll! I hope you enjoy this recipe as much as I do. If you'd rather have classic banana bread, leave out the chocolate chips. This recipe works beautifully either way. I'm just a chocolate monster. INGREDIENTS 1 3/4 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp baking soda 3/4 cup brown sugar 1 tsp vanilla extract 2 eggs (room temperature) 1/2 cup butter (melted) 1 cup chocolate chips (whatever kind you prefer) 3 old bananas (the older the better) RECIPE Preheat oven to 350 degrees F. Combine the flour, baking powder, salt, cinnamon, and baking soda in a bowl. Mash the bananas with a fork until they will easily blend into a batter. Mix the mashed bananas with the brown sugar. Stir in the eggs, melted butter, and vanilla extract until combined. Slowly pour in the dry ingredient mixture and whisk until combined. Then, fold in the chocolate chips. Grease a loaf pan and pour the batter into the pan, smoothing out the top. Bake for 50-60 minutes at 350 degrees. Allow to sit in the pan for 10 minutes before removing from the pan and allowing it to cool on a wire rack. Enjoy the deliciousness!