Sulata või, lisa suhkur, maapähklivõi, muna, vaniljeekstrakt. ega jahu küpsetuspulbri ja soolaga ning lisa tainale. Sega ühtlaseks ja jäta 1-1,5 tunniks külmkappi. Vormi käte vahel lapikud küpsised, hoia neid veel 15 min külmkapis ja siis pane 175 kraadisesse ahju umbes 13 minutiks.
Üüüüühhhh tahaks neid!!! Keegi viitsib teha??? :P Või materjali mulle osta :D
Peanut Butter layer
1 cup peanut butter (crunchy)
1- 8 oz. cream cheese (softened)
1/2 cup milk
1 cup sugar
1 tsp vanilla
Chocolate layer
1/2 cup crushed salted peanuts
2 cups sugar
1 cup oil
3 eggs
1/2 tsp baking powder
1 1/2 cups plain flour
2/3 cup powdered cocoa
1/4 cup water
2 tsp vanilla
What’s Next
Directions: Preheat oven to 350°. Thoroughly grease bottom of 9X13 pan. Mix ingredients for chocolate layer in large bowl with wooden spoon and pour half of mixture into prepared pan. Set aside. With electric mixer, beat cream cheese till smooth. Add peanut butter and beat till well incorporated. Add all other ingredients for peanut butter layer. Spoon peanut butter mixture over chocolate layer and spread to edges of pan. Carefully spoon the last half of chocolate mixture over peanut butter layer, making sure that the entire second layer is covered. Bake in preheated oven for 35 minutes or till inserted knife comes out clean. Remove from oven and pour one cup each of peanut butter and semisweet chocolate morsels over hot cake. Let melt and then spread with spoon to cover top of cake.
| Toiduaine | Detsiliiter | Supilusikatäis | Teelusikatäis |
| Fariinisuhkur | 50 | 8 | 3 |
| Hapukoor | 95 | 16 | 5 |
| Jahu | 60 | 9 | 3 |
| Kaerahelbed | 35 | 5 | 2 |
| Kakaopulber | 45 | 7 | 2 |
| Keedis | 115 | 18 | 6 |
| Kartulijahu | 75 | 12 | 4 |
| Kohupiim | 100 | 15 | 3 |
| Kohvipulber | 35 | 5 | 2 |
| Kookoshelbed | 35 | 5 | 2 |
| Küpsetuspulber | - | 15 | 5 |
| Maisihelbed | 15 | - | - |
| Majonees | 90 | 16 | 5 |
| Mandlilaastud | 30 | 5 | - |
| Manna | 80 | 18 | 6 |
| Odrakruubid | 95 | 23 | 8 |
| Piim | 100 | 25 | 8 |
| Riis | 85 | 13 | 4 |
| Riivjuust | 50 | 8 | - |
| Riivsai | 50 | 8 | - |
| Rosinad | 60 | 9 | - |
| Sidrunhape | 75 | 12 | 4 |
| Siirup | 140 | 21 | 7 |
| Sool, jäme | 100 | 15 | 5 |
| Sool, peen | 125 | 19 | 6 |
| Suhkur | 85 | 13 | 4 |
| Söögisooda | 100 | 15 | 5 |
| želatiinipulber | 60 | 9 | 3 |
| Toiduõli | 90 | 14 | 5 |
| Tomatipüree | 105 | 20 | 7 |
| Tuhksuhkur | 60 | 9 | 3 |
| Vanillisuhkur | 55 | 9 | 3 |
| Või | 100 | 15 | 5 |
| FOR THE CAKE |
| 250ml (2,5 dl) Guinness |
| 250g margariin |
| 75g (umbes 1,5 dl, veidi vähem) kakao |
| 400g suhkur |
| 142 ml (1,5 dl) hapukoor |
| 2 muna |
| 1 tl vanilliekstakti |
| 275g (4,5 dl) jahu |
| 2,5 tl küpspulbrit |
| FOR THE TOPPING |
| 300g Philadelphia toorjuustu |
| 150g (2,5 dl) tuhksuhkur |
| 125ml vahukoor |
| 1. | Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin. |
| 2. | Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. |
| 3. | Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. |
| 4. | When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. |
| 5. | Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint. |
| | Tea & Coffe Shop | | | |
| 1 | Magic Green | 100g | Otsas juba | Väga hea tee oli! |
| 2 | Sencha Red Ginseng | 50g | Otsas juba | |
| 3 | Confucius 6 Gifts | 50g | Otsas juba | |
| 4 | Forest Tale | 50g | Otsas juba | |
Copy paste from--> care2
Dark orange vegetables such as sweet potatoes, winter squash, and carrots provide immune nourishing beta-carotene and the warmth of the orange ray. Grounding roots (especially those that grow in cold climates) such as onions, rutabagas and turnips can help one better acclimate to the seasons. Other warming foods include arugula, mustard greens, and watercress. Nuts, seeds, and their butters make excellent warming and insulating snacks. Icy cold drinks, on the other hand, can cool you quick. If consuming food from the refrigerator, take the item out and allow it to get to room temperature before eating.
The flavor associated with winter is salty. But rather than relying on table salt, learn to enjoy the wonderful mineral rich seaweeds such as kelp, nori, hiziki, and dulse which can be used to season food. Also, Celtic and Himalayan salt contain more minerals, as indicated by their colors. Black colored foods such as black sesame seeds, uncured black olives, and chia seeds make wonderful warming winter condiments.
Here are 7 culinary herbs that help us feel warmer and improve circulation:
Black pepper (Piper nigrum), a member of the Piperaceae (Pepper) family, has antiseptic and antioxidant properties.
Cardamom (Elettaria cardamomum), a member of the Zingiberaceae (Ginger) family, is an expectorant, thus helps to open the respiratory passages.
Cayenne (Capsicum frutescens), a member of the Solanaceae (Nightshade) family, is rich in vitamin C, and helps relieve chills, coughs and congestion. Sprinkling a bit of cayenne pepper between one’s shoes and socks can help warm the feet when needing to be outdoors. (Avoid the eyes and mouth!)
Cinnamon (Cinnamomum cassia) is a member of the Lauraceae (Laurel) family. It helps dry dampness in the body and warms people who are always cold and suffer from poor circulation. Cinnamon is antiseptic and an excellent digestive tonic.
Garlic (Allium sativum), a member of the Liliaceae (Lily) family, helps one be more resistant to infection. Garlic is a potent vasodilator and improves circulation by helping to prevent the blood from clumping together.
Ginger (Zingiber officinale), a member of the Zingiberceae family, is a natural antioxidant and antiseptic. It improves circulation to all parts of the body. Ginger baths are warming, muscle relaxing and cold and flu relieving. To make a ginger bath, put eight ounces of ginger into a half gallon of water, and simmer at a low boil for twenty minutes before straining into the bathtub.
Horseradish (Armoracia lapathifolia) is a member of the Brassicaceae (Mustard) family. It is high in vitamin C, and aids in the digestion of fatty foods. Horseradish is antiseptic and a strong decongestant; helping to open congested respiratory passages.
Use more of the warming culinary herbs to spice up your food and in teas to promote a healthy, warming glow throughout the body. Most of the herbs in chai are considered warming (cinnamon, ginger, black pepper, and cardamom).
Enjoy warmly dressed walks outdoors, taking in some of the full spectrum light during this darker time of the year. Wearing bright warm colors such as red and copper may contribute to one’s feeling warm, according to the ancient art of Color Therapy. Mom was right. We do lose heat through the head and wearing a hat and scarf can help protect the chest, throat and ears from cold invasion that can contribute to infection. Protect the kidneys by wearing undershirts tucked into long johns for example. Yoga, t’ai chi, chi gung, stretching, crawling (helps prevent joint problems) and dancing can easily be practiced indoors even on days where you don’t venture out.
