These healthy edible gift ideas are the perfect last minute DIY Christmas gift! They’re so easy to put together, adorable, and all can be healthy options! Whoever is lucky enough to receive one of these fits will not be disappointed! SUBSCRIBE for new videos every Monday and Thursday!: http://bit.ly/MindOverMunch Click to get my Christmas eBook! http://www.mindovermunch.com/ebooks CLICK to vote for us for the TASTE AWARDS!: https://www.surveymonkey.com/r/TasteAwards-PeoplesChoice2015 PUMPKIN BUTTER RECIPE INGREDIENTS 28 oz canned pumpkin puree 2/3 cup apple juice 3 tbsp coconut sugar (to taste) 2 tbsp sweetener (to taste) 2 tsp cinnamon 2 tsp pumpkin pie spice 1 tbsp lemon juice 1/4 tsp salt PROCEDURE 1. In a saucepan add all of your ingredients and mix well to combine. 2. Cook over medium low heat for about 25 minutes stirring frequently to keep it moving. 3. After 25 minutes remove from the heat and allow it to cool and then you can jar it up. 4. To decorate these you are simply going to flatten out your favorite festive cupcake liners. Place the first part of the lid on top, followed by the flattened cupcake liner and then seal it off with the second part of the lid. MASON JAR FUNNEL https://www.amazon.com/dp/B000HJ99XS/ref=cm_sw_r_cp_awd_NEgEwbSKVQKRP HEALTHY SUGAR COOKIES https://youtu.be/tneoFxAlA-Y?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua HEALTHY HOLIDAY GIFT IDEAS https://youtu.be/R66Dx8qIShI?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua HEALTHY BANANA BREAD IN A JAR https://youtu.be/b-gUTmxaf1U?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua 3-INGREDIENT CHOCOLATE TRUFFLES https://youtu.be/D4KZ3cbTvcU?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua More Mind Over Munch! Instagram: http://instagram.com/alyssiasheikh Snapchat: alyssiasheikh eBooks: http://www.mindovermunch.com/ebooks YouTube: https://www.youtube.com/user/MindOverMunch Twitter: https://twitter.com/MindOverMunch Facebook: https://www.facebook.com/mindovermunch Pinterest: http://www.pinterest.com/mindovermunch/ Website: http://www.mindovermunch.com The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Get all the Bangkok street food information, maps, and information on everything in these Bangkok travel videos: http://migrationology.com/2weeksinbangkok/ Camera and gear I use: http://migrationology.com/travel-resources/ 00:25 Silom Soi 20 (สีลมซอย 20) Market - One of my favorite morning Bangkok street food markets in central Bangkok is Silom Soi 20 (สีลมซอย 20) Market, open everyday in the morning from about 6 am to 9 or 10 am. You can walk around , get some good street food, and just enjoy the Thai food atmosphere. The market isn’t very big, so it remains small and easy to navigate, but it still packs in quite a bit. I started the morning street food tour with a bowl of nam king (น้ำขิง), which is hot ginger soup, and along with soft silky tofu, plus some fried crispy dough thrown in the bowl as well. It was a good way start the morning at the market, and the ginger soup always feels good on the through. Located at the front of Silom Soi 20 (สีลมซอย 20) Market is a lady who sells khao neow dam sang kaya (ข้าวเหนียวดำสังขยา), black sticky rice with custard, and according to my wife who loves Thai desserts, it’s one of her favorite versions in all of Bangkok. And even though I’m not too big into Thai desserts, I do enjoy a couple bites of khao neow dam sang kaya (ข้าวเหนียวดำสังขยา) as well - that’s how good it it. She sits at the front of the market, right on the corner of Silom Soi 20, and when you order, she’ll add some black sticky rice to a piece of banana leaf, add some coconut cream, and then follow it by a slice of Thai custard. What I like is that it’s not too sweet, but the rice is perfectly cooked so you can taste the grains, and then it’s slightly salty to contrast the sweet custard. Finally, the coconut cream is so ridiculously creamy and rich. If you love Thai desserts and sweets, this is a stall you don’t want to miss. Finally, for my real Thai street food breakfast this morning I went to the outside of the market, along Silom road and got a plate of khao mok gai (ข้าวหมกไก่), which is the Thai version of chicken biryani. The flavor of the rice was incredibly, with a touch of cumin and turmeric, and the chicken was moist and flavorful. The sauce was sour and minty, with a herb touch, and not too sweet. The lady selling khao mok gai was also extremely friendly, and when she saw that I was filming, she gave me an extra piece of chicken. She was awesome, thank you to her! 7:36 Bangkok Street Food Stall on Sathon Soi 12 - For lunch, since we had eaten such a huge breakfast, we just hung out around our neighborhood and ate a quick plate of ka prao moo sab kai dao (กระเพราหมูสับไข่ดาว), Thai basil chicken with minced pork and a fried egg on the side. This is one of the quintessential Bangkok dishes that’s available at nearly all street stalls that serve stir fried dishes. It’s easy to order and usually tastes pretty good. 9:59 Sky Bar Bangkok at Sirocco, State Tower - I’ve been living in Bangkok since 2009 and I still had never been to the most famous sky bar in Bangkok: Sirocco, State Tower. So after having a quick late lunch (more like a dinner), we headed to the sky bar for sunset. Since Sirocco wasn’t yet open until 6 pm, we had a drink first at Distil bar, which is adjacent and saw the sunset from there, and then at 6 pm we headed to the other side of Sirocco sky bar for an even more incredibly view of Bangkok. Drink are crazy expensive, but that view is pretty ridiculously amazing! 14:36 Suan Phlu (สวนพลู) Market - Finally, to end this fantastic day in Bangkok we headed to yet another Bangkok street food market at Suan Phlu (สวนพลู). I couldn’t really decided what I wanted to eat, so finally I decided on a bowl of kuay teow gai sen mee (ก๋วยเตี๋ยวไก่เส้นหมี่), Thai chicken noodles - a dish you’ll find all over the streets of Bangkok and a very popular dish. It was alright, and a good way to end the evening. Thank you for watching this Bangkok travel guide video - Day 7. ============================================ This video was made by Mark Wiens and Ying Wiens - check out our blogs: Migrationology.com: http://migrationology.com/ EatingThaiFood.com: http://eatingthaifood.com/ TravelByYing.com: http://travelbyying.com/ Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology ►T-shirts and eBooks: https://migrationology.com/store/ ►Make a Donation: https://migrationology.com/donate/ ►2 Weeks In Bangkok - Download the eBook now (it’s FREE): http://migrationology.com/2weeksinbangkok/ (includes all the information, names, addresses, a map, and prices of everything we did and ate in this entire 2 Weeks In Bangkok video series). Get it now!

Peking duck is one of the world’s most complex foods — both in terms of its preparation as well as its flavor. Chinese chefs have perfected a method for rendering duck skin shatteringly crisp and duck meat ethereally tender. And in addition to the thorough cooking process, the dish itself has a pretty extensive history, too (https://www.youtube.com/watch?v=t0B1ejGNLDw&list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape) It is said that the sign of a good chef is when her or his duck yields 100 pieces of perfectly crisp skin. Here, meat expert Nick Solares narrates this 11-step process from a signature dry aging to vertical roasting. Special thanks to the Chef and the Buddakan team. Peking Duck s History From Emperors To Window Dressings ►►►►https://www.youtube.com/watch?v=t0B1ejGNLDw&list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape More from The Meat Show ►►►►https://www.youtube.com/watch?v=FEHrI0FGOOQ&list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape&index=2 -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Nick Solares on Twitter: https://twitter.com/nick_solares Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Los Angeles: http://la.eater.com/ More at Eater New York: http://ny.eater.com/ More at Eater Chicago: http://chicago.eater.com/ Our Video Crew: https://www.eater.com/pages/masthead-video

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Think that world over sushi is intimating and overwhelming, here now a quick and handy guide to understanding the basics. Pro tip: Sashimi isn t sushi. Check out more sushi content here ►►►►https://www.youtube.com/watch?v=TyEVNj4eSZw&list=PLUeEVLHfB5-QTLjz9lZoVoMuEqDUeklTr -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Lucas Peterson on Twitter: https://twitter.com/lucaspeterson Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Los Angeles: http://la.eater.com/ More at Eater New York: http://ny.eater.com/ More at Eater Chicago: http://chicago.eater.com/ Our Video Crew: https://www.eater.com/pages/masthead-video

Check out my HEALTHY sugar cookies! This healthy Christmas recipe for gluten-free cookies uses NO butter! You can still roll out this cookie dough, so you can get the festive shapes you love for Christmas - without the calories and fat! Directly from my Ho Ho Healthy eBook! SUBSCRIBE for new videos every Monday and Thursday!: http://bit.ly/MindOverMunch Click to get my Christmas ebook! http://www.mindovermunch.com/ebooks CLICK to vote for us for the TASTE AWARDS!: https://www.surveymonkey.com/r/TasteAwards-PeoplesChoice2015 STEVIA POWDERED SUGAR https://youtu.be/cev72tN7-gc?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua PUMPKIN PISTACHIO BISCOTTI COOKIES https://youtu.be/xZU0rr-X_TE?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua 3-INGREDIENT HOLIDAY TRUFFLES https://youtu.be/D4KZ3cbTvcU?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua PUMPKIN PULL APART BREAD https://youtu.be/rt--mGJsaWk?list=PLt2c0hX1aB8qh-FtwbbWtLfRprXhsKLmx More Mind Over Munch! Instagram: http://instagram.com/alyssiasheikh Snapchat: alyssiasheikh eBooks: http://www.mindovermunch.com/ebooks YouTube: https://www.youtube.com/user/MindOverMunch Twitter: https://twitter.com/MindOverMunch Facebook: https://www.facebook.com/mindovermunch Pinterest: http://www.pinterest.com/mindovermunch/ Website: http://www.mindovermunch.com The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Here is a great find! Spicy cumin garlic roasted Chinese hunan ribs! http://www.yelp.com/biz/hunan-kitchen-of-grand-sichuan-flushing ►Subscribe for more videos about food! http://bit.ly/1hsxh41 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: https://www.facebook.com/strictlydumpling Facebook Mike Fan Page: https://www.facebook.com/mikeychenx Instagram: http://instagr.am/Mikexingchen Twitter: http://twitter.com/Mikexingchen Vine: https://vine.co/Mikexingchen Snapchat: Mikeychenx Periscope: Mikexingchen Get tickets to the best show on earth!!! https://www.shenyunperformingarts.org/

Check out Raphael s Channel HERE! https://www.youtube.com/channel/UCozwn8gNwXQVuG0se8cTpUQ **USE MY DISCOUNT CODE FOR 25% OFF ANY CELLUCOR PRODUCT!** Code: ErikTheElectric **Link to Cellucor’s Website!** http://www.cellucor.com (Also, feel free to follow my social media!) Facebook: www.facebook.com/erikjameslamkin Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric Strava: Erik”TheElectric”Lamkin **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com)

Taking on the biggest Christmas dinner in the history of the universe! 20lb of mashed potato, roast potatoes, parsnips, sprouts, broccoli, cauliflower, swede, stuffing, two kinds of gravy, cranberry sauce...Oh, and a whole turkey! This eating stunt was filmed by a new agency, so I apologise for the angle etc. but the front of the table was kind of crowded. I know you can t see much of the meal, but I did my best. I ll add the link to the video they did, which will inevitably be far more professional, as soon as it s up. ***NEW VIDEOS EVERY THURSDAY AND SUNDAY AT 7PM GMT*** FOLLOW ME: Facebook/Twitter/Instagram: @BeardMeatsFood FOLLOW MRS BEARD: Instagram: @Mrs_Beard_Eats ALL-NEW MERCHANDISE IS CURRENTLY AVAILABLE VIA TEESPRING (USE THE MERCHANDISE SHELF ABOVE OR SEARCH BEARDMEATSFOOD TEESPRING ). ANSWERS TO COMMON QUESTIONS & ADDITIONAL INFO: Q: How come you don’t get fat? A: I eat like this for 1 hour of a 168 hour long week. In simple terms, I eat at caloric maintenance over the course of time, meaning I don’t gain weight. Q: Don’t you worry about your health? A: Not in particular. I’m active. I eat nutrient dense foods five days a week. And, I get quarterly bloods done, amongst other health checks. Music credits to my man FLORIAN HAACK for the incredible video game metal covers! SEND ME STUFF: Beard Meats Food PO Box 200 CASTLEFORD WF10 9DR UNITED KINGDOM #FoodChallenge

This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding. From Gordon Ramsay’s The F Word #GordonRamsay #Cooking Gordon Ramsay s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP Follow Gordon: Text him: +1 (310) 620-6468 Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay If you liked this clip check out the rest of Gordon s channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword"

Check out Chef Bob s Channel here! https://www.youtube.com/channel/UCZP8_XuSMIMXZUaN8cXmPtA **USE MY DISCOUNT CODE FOR 25% OFF ANY CELLUCOR PRODUCT!** Code: ErikTheElectric **Link to Cellucor’s Website!** http://www.cellucor.com (Also, feel free to follow my social media!) Facebook: www.facebook.com/erikjameslamkin Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric Strava: Erik”TheElectric”Lamkin **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com)

Yujacha is a simple Korean tea made from the yuja fruit. It’s fresh, sweet, tangy, and has a strong and unique citron flavor and aroma. It’s perfect for warming you up in the wintertime, and is full of vitamin C. If you have a cold, it will always make you feel better. Full recipe & lemon version: http://www.maangchi.com/recipe/yujacha About the yuja fruit: http://www.maangchi.com/ingredient/yuja My cookbook: http://www.maangchi.com/ingredient/real

This video is made in partnership with Silk Learn more about Silk products here: https://silk.com/ 25 Days of Edible Gifts on Instagram: http://bit.ly/1zJo7BH Follow @lovemysilk on Instagram & Twitter and use #SilkHolidays to share your photos! Holiday Party Printables: http://etsy.me/2gLERu2 MADE WITH LOVE Holiday eBook: http://bit.ly/MadewithLoveeBook MADE WITH LOVE Printable Labels: http://bit.ly/MadewithLoveLabels Click here to SUBSCRIBE: http://bit.ly/1dn24vP 3 Truffle Recipes: http://bit.ly/1N9oGOL More Edible Gift Ideas: http://bit.ly/1zjRLAV Frequently Used & Favorite Items: http://amzn.to/2qTillc Purchase my eBooks here: Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2 Meal Prep Made Easy eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Classic Scone Recipe 2 cups flour ½ cup sugar 1 tbsp baking powder ½ tsp salt ¾ cup Silk Unsweetened Almond 1. Preheat oven to 375°F. 2. In a large bowl whisk flour, sugar, baking powder and salt until it’s well combined. 3. Add Silk Almond and stir until mixture is combined. 4. Scoop mixture onto a parchment-lined baking sheet to form 12 scones. 5. Bake for 12-14 minutes. 6. Allow scones to cool completely before packaging. 7. Scones can be refrigerated for 1 week or frozen for up to 3 months. 8. Enjoy! Orange Cranberry Scones 2 cups flour ½ cup sugar 1 tbsp baking powder ½ tsp salt ½ cup Silk Unsweetened Almond ¼ cup orange juice, freshly squeezed ½ tsp vanilla extract ½ tsp orange zest ½ cup dried cranberries 1 tbsp coarse sugar 1. Preheat oven to 375°F. 2. In a large bowl whisk flour, sugar, baking powder and salt until it’s well combined. 3. In a second bowl whisk Silk Almond, freshly squeezed orange juice and orange zest. 4. Pour wet ingredients into dry ingredients and stir. 5. Fold in dried cranberries. 6. Scoop mixture onto a parchment-lined baking sheet to form 12 scones. 7. Top with a sprinkle of coarse sugar. 8. Bake for 12-14 minutes. 9. Allow scones to cool completely before packaging. 10. Scones can be refrigerated for 1 week or frozen for up to 3 months. 11. Enjoy! Maple Walnut Scones 2 cups flour 1 tbsp baking powder ½ tsp salt ¾ cup Silk Unsweetened Almond ½ cup maple syrup ½ tsp vanilla extract ½ cup walnuts, chopped 1. Preheat oven to 375°F. 2. In a large bowl whisk flour, sugar, baking powder and salt until it’s well combined. 3. In a second bowl whisk Silk Almond, maple syrup and vanilla extract. 4. Pour wet ingredients into dry ingredients and stir. 5. Fold in chopped walnuts. 6. Scoop mixture onto a parchment-lined baking sheet to form 12 scones. 7. Top with a sprinkle of coarse sugar. 8. Bake for 12-14 minutes. 9. Scoop mixture onto a parchment-lined baking sheet to form 12 scones. 10. Bake for 12-14 minutes. 11. Allow scones to cool completely before packaging. 12. Scones can be refrigerated for 1 week or frozen for up to 3 months. 13. Enjoy! Olive & Rosemary Scones 2 cups flour 1 tbsp baking powder ½ tsp salt 1 tsp fresh rosemary, finely chopped ½ tsp garlic powder ¼ cup parmesan cheese, freshly grated (optional) 1 cup Silk Unsweetened Almond ¼ cup kalamata olives, pitted and chopped 1 tbsp butter, melted 1. Preheat oven to 375°F. 2. In a large bowl whisk flour, sugar, baking powder, salt, rosemary, garlic powder and Parmesan cheese (if using) until it’s well combined. 3. Add Silk Almond and stir until mixture is combined. 4. Scoop mixture onto a parchment-lined baking sheet to form 12 scones. 5. Bake for 12-14 minutes. 6. Top with a little melted butter and another sprinkle of garlic powder. 7. Allow scones to cool completely before packaging. 8. Scones can be refrigerated for 1 week or frozen for up to 3 months. 9. Enjoy! *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

Chef Tim Hollingsworth spent 13 years at Napa, California s The French Laundry—rated one of the world s 50 best restaurants per S.Pellegrino—and represented the U.S. in the prestigious world cooking competition the Bocuse d Or in 2009. He decamped from Northern California two and a half years ago with plans to open his own place in Los Angeles. Inspired by the food he grew up cooking and eating in Texas, Hollingsworth gave Studio City a barbecue joint last year, intending to launch a more serious restaurant with local restaurateur Bill Chait. And now the wait is finally over. Los Angeles most anticipated restaurant to open this year, Otium, is finally ready with dinner service after soft rolling lunch late last month. While Otium isn t a fine dining restaurant by conventional standards—no white tablecloths or tasting menus here—it certainly is a restaurant that takes food and drink seriously and, by Los Angeles standards, Otium is one of the city s more proper restaurants. Above, Eater s Kat Odell stopped in for a first taste of Hollingsworth s rustically polished, share-friendly dinner plates flavored by his worldwide travels. ►►►► Click to watch more Masters: https://www.youtube.com/watch?v=TyEVNj4eSZw -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Kat Odell on Twitter: https://twitter.com/kat_odell Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Los Angeles: http://la.eater.com/ More at Eater New York: http://ny.eater.com/ More at Eater Chicago: http://chicago.eater.com/ Category Our Video Crew: https://www.eater.com/pages/masthead-video

For the Dry Mixture: 1 ¼ cups of Granulated Sugar 1 cup of All Purpose Flour ¼ cup of Unsweetened Cocoa Powder ½ tsp of Instant Coffee Granules ½ tsp of Salt Additional Ingredients to make the brownies, 10oz of Bittersweet Chocolate Chips ½ cup of Unsalted Butter 2 Eggs 1) To make and store your dry mixture, simply mix all the dry ingredients together, place them in a container with a tight fitting lid and store in your pantry. This mixture will keep for a couple months. My suggestion is to double or triple the amounts of ingredients so you can have several batches on hand at all times. 2) When you want to make a batch of brownies, add the butter and chocolate to a saucepan and cook on medium low heat until the butter and chocolate melts, remove from the heat and allow to cool slightly (make sure you’re stirring the mixture to prevent lumps) then add the butter and chocolate to a bowl and to it, add 2 ½ cups of the dry mixture and the eggs. Mix everything together until combined (the mixture will be quite thick and not at all runny (these are brownies not cake) then add the mixture to a 8x8” buttered baking pan and bake them in a 350 degree oven for 40 minutes. Allow them to cool before serving. Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote. From Gordon Ramsay’s The F Word #GordonRamsay #Cooking Gordon Ramsay s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP Follow Gordon: Text him: +1 (310) 620-6468 Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay If you liked this clip check out the rest of Gordon s channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword"

Professional carnivore Nick Solares looks back at three decades of eating pastrami at Katz Deli on Lower East Side. The neighborhood has changed significantly since he moved to Rivington Street back in the 1980’s but aside from the inevitable price hike, not much else has at Katz’s. Nick reminisces about his first visit and tells us why the pastrami is his favorite. Watch More of The Meat Show ►►►►https://www.youtube.com/watch?v=zteyNcz8n7g&index=3&list=PLUeEVLHfB5-SXVvGyBE_sAXRuO5t2wape -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Nick Solares on Twitter: https://twitter.com/nick_solares Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Los Angeles: http://la.eater.com/ More at Eater New York: http://ny.eater.com/ More at Eater Chicago: http://chicago.eater.com/ Our Video Crew: https://www.eater.com/pages/masthead-video

Learn how to make Russian Tea Cakes! Go to http://foodwishes.blogspot.com/2015/12/russian-tea-cakes-great-holiday-cookie.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Russian Tea Cakes recipe.