{"id":12809,"date":"2026-06-06T16:40:06","date_gmt":"2026-06-06T13:40:06","guid":{"rendered":"https:\/\/andrestover.com\/?p=12809"},"modified":"2026-06-06T16:41:47","modified_gmt":"2026-06-06T13:41:47","slug":"cocoa-cookies-with-raspberry-cream","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/cocoa-cookies-with-raspberry-cream\/","title":{"rendered":"Vaarikakreemiga kakaok\u00fcpsised"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Pehmed ja rikkalikud. Lihtsad valmistada. Nende k\u00fcpsiste kohta \u00f6eldi, et tegemist on pigem v\u00e4ikeste kookide kui k\u00fcpsistega, aga ma ei ole sellega n\u00f5us. Need on k\u00fcpsised, mille vahel on kreem ning lisaks ka natuke vaarikamoosi, et k\u00fcpsised mahlasemad oleksid. Siia \u00fcks v\u00e4ike k\u00f6\u00f6gitarkus. Miks kasutada kreemi tegemiseks just tuhksuhkrut? Tuhksuhkrus on v\u00e4ga v\u00e4he vett ja sellega kreeme tehes ei muutu kreem vesiseks. Head k\u00fcpsiste valmistamist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: K\u00fcpsiste valmistamine 30 minutit, kreemi valmistamine umbes 15 minutit. Kokku kogu protseduur mitte rohkem kui tund.<br>Tase: Pigem lihtne<br>Kogus: 15 t\u00e4idisega k\u00fcpsist<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>85 g toasooja v\u00f5id<br>25 g kakopulbrit<br>180 g jahu<br>200 g pruuni suhkrut<br>120 g piima<br>1 tl k\u00fcpsetuspulbrit<br>1 tl vaniljesuhkrut<br>N\u00e4puotsaga meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Kreem:<\/em><br>115 g toasooja v\u00f5id<br>60 g eelistatult ilma seemneteta vaarikamoosi<br>50 g tuhksuhkrut<br>1 tl vaniljesuhkrut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Umbes 50 g vaarikamoosi ka k\u00fcpsiste t\u00e4itmiseks<br>Tuhksuhkrut serveerimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vahusta toasoe v\u00f5i suhkru ja vaniljesuhkruga vahule, lisa jahu, k\u00fcpsetuspulber, kakao, meresool ning piim. Sega \u00fchtlaseks.<\/li>\n\n\n\n<li>T\u00f5sta tainas pritskotti ning pritsi k\u00fcpsetuspaberiga kaetud ahjuplaadile umbes 4-5 cm l\u00e4bim\u00f5\u00f5duga taignakuhilad.<\/li>\n\n\n\n<li>K\u00fcpseta 180 kraadi juures 9 minutit. Jahuta k\u00fcpsised t\u00e4ielikult.<\/li>\n\n\n\n<li>Valmista kreem. Selleks sega kokku v\u00f5i, vaarikakeedis, vaniljesuhkur ning tuhksuhkur. Vahusta \u00fchtlaseks. Vajadusel kasuta miksrit.<\/li>\n\n\n\n<li>T\u00f5sta kreem pritskotti. Keera pooled k\u00fcpsised p\u00f5hi \u00fclespoole. T\u00f5sta k\u00fcpsistele pool teelusikat\u00e4it vaarikakeedist ja aja \u00fchtlaselt laiali.<\/li>\n\n\n\n<li>Pritsi vaarikakeedise kihile kokku umbes 1 spl jagu vaarikakreemi ning pane k\u00fcpsisepooled kokku. Vajuta h\u00e4sti kergelt ning aseta taldrikuga +4 kraadi juurde k\u00fclmkappi. V\u00f5ikreem tardub ja k\u00fcpsised ei l\u00e4he laiali.<\/li>\n\n\n\n<li>Serveerides raputa k\u00fcpsised \u00fcle tuhksuhkruga. Ma arvan, et oleks hea k\u00fcpsised v\u00f5tta k\u00fclmkapist v\u00e4lja v\u00e4hemalt 30 minutit enne serveerimist, siis v\u00f5iks olla v\u00f5ikreem parim.<br>Valmis!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Vaarikataidisega-sokolaadikupsised_blog1-1024x682.jpg\" alt=\"\" class=\"wp-image-12810\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Vaarikataidisega-sokolaadikupsised_blog1-1024x682.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Vaarikataidisega-sokolaadikupsised_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Vaarikataidisega-sokolaadikupsised_blog1-768x512.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/06\/Vaarikataidisega-sokolaadikupsised_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12809\" data-postid=\"12809\" class=\"themify_builder_content themify_builder_content-12809 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Pehmed ja rikkalikud. Lihtsad valmistada. Nende k\u00fcpsiste kohta \u00f6eldi, et tegemist on pigem v\u00e4ikeste kookide kui k\u00fcpsistega, aga ma ei ole sellega n\u00f5us. Need on k\u00fcpsised, mille vahel on kreem ning lisaks ka natuke vaarikamoosi, et k\u00fcpsised mahlasemad oleksid. Siia \u00fcks v\u00e4ike k\u00f6\u00f6gitarkus. Miks kasutada kreemi tegemiseks just tuhksuhkrut? Tuhksuhkrus on v\u00e4ga v\u00e4he vett ja [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12811,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,691],"tags":[550,809],"class_list":["post-12809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","category-cookies","tag-raspbarry","tag-cocoa","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12809"}],"version-history":[{"count":18,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12809\/revisions"}],"predecessor-version":[{"id":12829,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12809\/revisions\/12829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12811"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}