Taste Test - KOREAN MAK KUK-SOO NOODLES - Day 17,176

Taste Test - KOREAN MAK KUK-SOO NOODLES - Day 17,176

Taste Test - KOREAN MAK KUK-SOO NOODLES - Day 17,176

https://youtu.be/CSw4oGSS47U

#Eudaemonius #EudaemoniusMarkii #YourEveryDaySanta #Korea #Korean #Noodles #YourEveryDaySanta #TasteTest #ProductReview #Tasting

Taste Test - HUEVITOS STRAWBERRY CANDY - Day 17,067

Taste Test - HUEVITOS STRAWBERRY CANDY - Day 17,067

#EudaemoniusMarkii #Eudaemonius #YourEveryDaySanta #TasteTest #ProductReview #Huevitos #Carpinteria #Ecuador #Products #Candy #Strawberry #YouTube 

Taste Test - Edward & Sons Products Part I Day - 17,176

Taste Test - Edward & Sons Products Part I  Day - 17,176

Taste Test - Edward & Sons Products Part I  Day - 17,176

#EudaemoniusMarkii #Eudaemonius #YourEveryDaySanta #TasteTest #ProductReview #EdwardAndSons #Carpinteria #Local #Products

300th Video Celebration - GREEK FEASTING... LIKE A SPARTAN! - Day 17,199

300th Video Celebration - GREEK FEASTING... LIKE A SPARTAN! - Day 17,199

Orange Pie

For the syrup:

2 Cups Water

1 Cups Orange Juice

2 Cups Sugar, granulated, white

1 Peel Of Orange

1 Cinnamon Stick

For the cake

1 Pound Filo Dough

1 Cup Greek Yogurt

1 Cup Sugar, granulated, white

1 Teaspoon Vanilla Extract

4 Eggs, large

1 Cup Vegetable or Olive Oil

20 Teaspoon Baking Powder

1 Zest Orange, whole

1 Orange, sliced thin in rings and then halved

(3 Oranges for whole recipe)

Add all ingredients for syrup to small pot and bring to a boil.  Stir to be sure all the sugar is dissolved, then turn off heat and set aside.  Tear apart or slice all filo into thin strips.  Be sure to separate all the strips.  Pieces with multi layers will be dry in the cake if not separated.  In a large mixing bowl, mix all ingredients but filo and orange slices well.  Then, fold in half the filo strips.  When well combined, add the remaining filo and again mix well. 

Butter or spray a 9”x13” pan well.  Pour the batter in and smooth out the edges.  Decorate with sliced oranges into a decorative design.  Bake at 350F in oven for 45-50 minutes or until an inserted toothpick comes out clean or the top is nicely browned with no giggling.  Remove the cake from the oven, and while still hot, our over half the syrup and allow to soak in as it cools.  Add more syrup as needed until completely saturated.  Serve warm or cool.  Serves  8-10. 2016-10-20 REJ

Spanakopita

1/3 Cup Olive Oil

2 Pounds Spinach, washed and drained

8 Each Scallion Stalks, white and green parts, chopped

1/4 Cup Parsley, finely chopped

1/2 Teaspoon Black Pepper, ground

1/2 Pound Feta Cheese, crumbled or diced small

2 Eggs, lightly beaten

1 Cup Butter, melted

1 Pound Filo Pastry Sheets

Saute scallions and parsley in a pan with half of the olive oil over high heat for 3 minutes.  When cooked place in medium size mixing bowl.  Saute the spinach with the other half of olive oil over high heat  for 4minutes, or until all the spinach is well wilted.  Place spinach in a colander and allow to drain. Press spinach with the back of spoon removing as much water as possible.  Chop the cooked spinach to medium dice and place in the mixing bowl.  Add the cheese, pepper and eggs and mix well.

While filo sheets are still rolled, cut into 3 equal portions which will form long strips.  Lay out several strips and place about 2 tablespoons of the vegetable mixture at the end of each filo strip. Fold filo over vegetable mixture at a 90 degree angle, and repeat, folding the length of the strip up into a triangular shape.  Place each triangle on a greased baking sheet with the last fold down, at least 1 inch apart.  When the baking sheet is full, brush the top of each with melted butter, and bake for 20-25 minutes at 350°F until golden brown.  Serve immediately. 

Alternative.  On a greased baking sheet, place one sheet of filo.  Brush filo with melted butter and add another sheet on top but turned slightly to not match the other sheet below.  Repeat this until you have 10 sheets, continue rotating each consecutive sheet.  Place half the vegetable mixture in the center of the sheets and fold over one side of the sheet.  Make 5 folds n clockwise order, buttering the filo after each fold.  Then all folds are made, slather butter over entire pie and bake for 20-25 minutes at 350°F until golden brown.  Serve immediately. Makes 40 Triangles or 2 Pies

Greek Yogurt Marinated Lamb

1 Leg Of Lamb, boned or bone-in

2 Cups Greek Yogurt

5 Tablespoons Oregano, dry

5 Teaspoons Garlic, minced

4 Tablespoons Olive Oil

2 Teaspoons Salt

2 Teaspoons Black Pepper, ground

1 Tablespoon Cumin, ground

1 Lemon, zest and juice only

1 Cup Water

Mix all ingredients but lamb in a bowl.  Place lamb in a large zip top bag and add the sauce.  Squeeze out the air, zip well, then massage the sauce over the whole lamb.  Allow to marinade for minimum of 4 hours, but preferably overnight in the refrigerator.

In a large oven safe pot, add a bit of oil then the lamb from the bag.  Pour water around lamb.  Sprinkle a bit more oil over the lamb and then place in the oven, uncovered, for 3 hours at 325F.  Uncover and continue cooking for 1 more hour.  Remove from the oven and allow resting for 10-20 minutes.  Place lamb on large serving platter with garnish to impress guests.  Serves 6-8. 2016-10-20 REJ 

#Greek #Lamb #Recipe #Video #Spanakopita #Pastry #Filo #Orange #Pie #Cake #Eudaemonius #BlueMarblebounty #Eudaeoniusmarkii #RobertEJonesJr #YourEveryDaySanta

How To Make APPLE CAKE AMERICAN vs. GERMAN - Day 17,179

How To Make APPLE CAKE AMERICAN vs. GERMAN - Day 17,179

German Apple Cake

1/2 Cup Butter, softened

1 Cup Sugar, granulated

2 Eggs, large

1 Cup All Purpose Flour

1 Teaspoon Baking Powder

2 Pink Lady Apples, Large

3 Tablespoons Sugar, granulated (extra)

Cut and place parchment in bottom of 8” round spring form pan.  Spray with baking spray or butter the tin.  Preheat the oven to 350°F.

Cream butter and sugar in mixer until smooth.  Add eggs one at a time until well combined.  Sift flour and baking powder together and add to the bowl.  Beat just long enough to incorporate. Pour batter into form pan and smooth out to edges and level across. 

Peel and core apples into quarters.  Then, slice apples into 1/8” slices.  Lay apple slices in a circle around pan on top of dough in decorative pattern tightly together and 2 layers deep.  Chop remaining pieces into cubes and place in center of cake filling the hole. 

Sprinkle the extra sugar over the apples evenly.  Bake for approximately 50 minutes until cake is cooked and apples are golden brown on top.  Allow to cool and remove from spring form pan.  Serve with ice cream or lightly sweetened whipped cream.  Serves 8-10. 

American Apple Cake

Streusel Topping

3 Cups All Purpose Flour

1 Cup Sugar, brown, packed

1/2 Cup Sugar, white, granulated

1 Teaspoon Salt

2 Teaspoons Cinnamon

1/2 Teaspoon Nutmeg

1 Cup Butter, softened

1-1/2 Teaspoons Vanilla Extract

Cake Batter

1/2 Cup Butter, soft

1 Cup Sugar, granulated, white

2 Large Eggs

1 Teaspoon Vanilla Extract

1 Cup Greek Yogurt, nonfat, no sugar added

2 Cups All Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Large Pink Lady Apples, peeled, cored, and 1/4" dice

Cut and place parchment in bottom of 8” round spring form pan.  Spray with baking spray or butter the tin.  Preheat the oven to 350°F. and prepare apples.

Prepare Streusel topping by adding all ingredients to mixing bowl and gently mix until all is well mixed.  Remove streusel from mixing bowl and place in another container for now.

Cream butter and sugar until smooth. Add all wet ingredients and mix well.  Sift all try ingredients together, and then carefully add to wet and mix only until combined.  Add apples and stir by hand until well folded in.

Add half the batter with apples to the spring form pan and smooth out to edges and flat across.  Add half the streusel topping and smooth to edges and flat across.  Repeat both layers again, but to not flatten streusel topping.  Leave it fluffy and draw a spiral in it with your finger.

Bake for 75 minutes and check for doneness by inserting toothpick in.  No batter should stick.  Most likely this will need to cook for 90 minutes total.  Remove from oven and allow to cool for at least 1 hour before attempting to remove from the pan.  Best if left to cool overnight.  Serve for breakfast or with ice cream or whipped cream for dessert.  Serves 10-12. 

#Apple #Autumn #Cake #German #American #HowTo #Baking #Eudaemonius #YourEveryDaySanta #YouTube #RobertEJonesJr #Baking #Cakes  

Taste Test PUMPKIN SPICE ALMOND BEVERAGE - Day - 17,181

Taste Test PUMPKIN SPICE ALMOND BEVERAGE - Day - 17,181

Taste Test PUMPKIN SPICE ALMOND BEVERAGE - Day - 17,181

https://youtu.be/rjBh4Yy-RaY

#Pumpkin #Spice #Beverage #TraderJoes #Drink #Autumn #Fall #Eudaemonius #YourEveryDaySanta #EudaemoniusMarkii #RobertEJonesJr #TasteTest #ProductReview #Opinion

Taste Test - SPECULOOS CRUNCH COOKIE BUTTER - Day 17,067

Taste Test - SPECULOOS CRUNCH COOKIE BUTTER - Day 17,067

Taste Test - SPECULOOS CRUNCH COOKIE BUTTER - Day 17,067

https://youtu.be/AQzrW9auv-w

#Cookie #Butter #Speculoos #Netherlands #TraderJoes #TasteTest #ProductReview #YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #RobertEJonesJr

Taste Test - KRUSTEAZ VANILLA BEAN SUPREME CAKE MIX - Day 17,174

Taste Test - KRUSTEAZ VANILLA BEAN SUPREME CAKE MIX - Day17,174

 

Taste Test - KRUSTEAZ VANILLA BEAN SUPREME CAKE MIX - Day 17,174

https://youtu.be/vp7Ril4gZ98

#Eudaemonius #Krusteaz #Vanilla #Bean #Supreme #Cake #Mix #TasteTest #ProductReview #AutumnCelebrationCake 

Taste Test - 3 IN ONE PURI CRACKERS - Day 17,067

Taste Test - 3 IN ONE PURI CRACKERS - Day 17,067

 

Taste Test - 3 IN ONE PURI CRACKERS - Day 17,067

https://youtu.be/jiVe9A1GDqg

#EudaemoniusMarkii #Gujarat #India #Indian #Puri #Wheat #Crackers YourEveryDaySanta #Eudaemonius #Snack #TasteTest 

Taste Test - TJ's PUMPKIN BISCOTTI - Day 17,181

Taste Test - TJ's PUMPKIN BISCOTTI - Day 17,181

Taste Test - TJ's PUMPKIN BISCOTTI - Day 17,181

https://youtu.be/VdBNlGL6TeI

#EudaemoniusMarkii #Eudaemonius #Pumpkin #Spice #Biscotti #TraderJoes #RobertEJonesJr #TasteTest #ProductReview

Taste Test - MADE IN NATURE SMYRNA FIGS - Day 17,174

Taste Test - MADE IN NATURE SMYRNA FIGS - Day 17,174

https://youtu.be/RF0XuPMic_I

Special Thanks to Made In Nature and Chris Valdez for allowing me 

to Taste Test their figs again!

Taste Test - MADE IN NATURE SMYRNA FIGS - Day 17,174

#Figs #YourEveryDaySanta #Smyrna #MadeInNature #Dry #Fruit #ProductReview #Review #Organic #RobertEJonesJr #Eudaemonius #EudaemoniusMarkii

How To Make AUTUMN CELEBRATION CAKE - Day 17,174

How To Make AUTUMN CELEBRATION CAKE - Day 17,174

https://www.youtube.com/watch?v=R-m00bBiW9c

Autumn Celebration Cake         

Day 17,174 - 2016-09-22

By Robert E. Jones, Jr  #YourEveryDaySanta

https://www.youtube.com/user/EudaemoniusMarkII 

PO Box 353, Santa Barbara, CA 93116, EudaemoniusMarkII@Gmail.com

1/3 Cup Butter

1 Cup Brown Sugar, packed

1 Cup Walnuts, whole

2 Cake Mixes (plus what it says it needs on the box)

3 Teaspoons Pumpkin Spice Mix, ground

2 Large Pears, ripe

2 Large Plums, ripe

Cooking spray or pan grease

Fresh Garden Fruit Tree Leaves, cleaned

Now, before we begin, of course you can use your favorite bottom-up regular old cake recipe your grandma left you in her will, or Martha’s or Ina’s or whoever’s you like.  I used a cake mix because I was taste testing the Krusty’s brand mix, and it worked really well. Also, I used an 8” round cake form and a 10” cake form, but you can use whatever you prefer.

Start by cutting parchment rounds for both pans.  Put a bit of oil or a spritz of cooking spray in each pan, and then drop in a parchment round in each.  Spray or grease the sides of the pans. Sprinkle a bit of the cake mix into each pan, and roll it around to coat the greased sides, dumping the excess into a mixing bowl. Add the rest of the cake mix to the mixing bowl.

In a small sauce pan, melt butter and brown sugar.  Bring to a boil and stir over medium heat until the sugar is dissolved.  Remove from the heat and add the walnuts stirring quickly.  Divide the mixture between the two pans and spread evenly.  

Prepare pears by washing, then peeling, halving, coring and slicing into 1/4" long pieces. Arrange pears in the larger pan, if using offset sizes, into a circular pattern.  Try to be sure pears are evenly spaced and all facing the same direction.  Repeat the process with the plums in second pan. 

In your mixing bowl, prepare cake mixes as directed adding the pumpkin spice mix.   Divide the cake mix between the pans working to make both cakes the same depth.  Smooth out mix as evenly as possible then lift and drop the pans several times to release any air bubbles.  Bake cakes for 30-50 minutes, depending on lots of factors.  After the first 15 mins, gently rotate the cakes or trade shelves.  Check for doneness with tooth pick in the center of the cake.  It should be slightly firm, and the pick should come out clean.  If it wiggles when you open the oven, no need to check, just let it cook, and check again in 10 minutes.  Mine took 50 minutes.  The variance can be because of oven temperatures, elevation and ripeness of fruit.  

When cakes are done, allow to cool and run a knife about the pan to be sure it is loose.  On cake pedestal or plate, invert the larger pear cake.  Center it well, then carefully remove the pan, then the parchment.  Repeat for second cake.  Fruit, nuts and sugar should have made a beautiful design.  This is quite sweet so there is no need to ice or frost the cake.  Decorate as you like with colored fruit tree leaves or others of your choice.  Serves 8-12.

Support this channel by shopping:

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#Cake #Autumn #Celebration #Pear #Plum #Spice #PumpkinPieSpice #YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii

Bear Füd - BAKOYAKI - Day 16,932

Bear Füd  - BAKOYAKI - Day 16,932 

Where to buy a Takoyaki Pan.

Bakoyaki

Created By Robert E. Jones, Jr.

2 Super Thick Cut Bacon Slices, cubed

3 Disks Mexican Drinking Chocolate, chopped

1 Teaspoon Vanilla Extract

1 Tablespoon Corn Syrup

3/4 Cup Cream

2 Tablespoons Butter

2 Eggs, large

1 Cup All Purpose Flour

1 Teaspoon Corn Starch

2 Cups Water

1 Teaspoon Baking Powder

Add bacon pieces to a frying pan and fry until golden brown and crispy.  Remove from pan and allow draining on paper.  Chop chocolate into pieces and add to a small sauce pan.  Add vanilla, corn syrup and cream.  Over low heat and continuing to stir bring up to simmer and turn off the heat.  When all the chocolate and sugar has dissolved, add the butter and continue to mix.  Place off the heat and allow cooling to room temperature.

In a bowl, whisk eggs well then sift flour, baking powder and cornstarch into the bowl.  Add the water then whisk well until well combined. Set aside and allow batter to rest for 10 minutes.    

Heat Takoyaki pan over medium heat till quite hot.  Spray with cooking spray or brush with bacon fat.  Fill each hole with batter then drop in a bacon chunk into each one.  Allow to cook just long enough that pancake ball can be turned one quarter of a turn.  Continue around the pan turning each one as possible and eventually until each is a sphere.  As you near the final turn, tuck all the extra batter into each one.  There should be no frilly edges or excess left in the pan.  When gold brown, remove each from the pan and place on a warm dish. 

Place desired amount of chocolate sauce on your Bakoyaki and sprinkle with some almonds.  Best served right away!  Makes about 16 Bakoyakis. 

  #YourEveryDaySanta #Eudaemonius #EudaemoniusMarkii #YouTube #Video #Takoyaki #Ebelskivers #Aebelskivers #Pancake #Pancake #Balls #Bacon #Cooking #HowTo #BearFüd #Bears #BearFood #Beard