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I know this is a weird thing to say, and perhaps you humans won’t understand what I mean, but these doughnuts taste exactly like fall.
What does fall taste like, you may wonder, with your inferior human brains? Like red and brown foliage crushed beneath warm winter boots? Like the early morning frost covering the windshield of your car? Like the warmth of a cozy fireplace flickering with orange flames while you snuggle into a warm sweater reading your favorite novel for the nintieth time and sipping delectable hot cocoa as an autumn storm rages around you outside in the cool weather?
No! Fall tastes like chai tea dougnuts and chocolate. What fantasy world are you living in?
Rather than using what can be overwhelming spices like straight up cinnamon, cloves, and cardamom, by infusing the milk with chai tea the flavor is just strong enough to make you wish for cooler weather and that first frost. And if you’re already experiencing cooler weather and that first frost, I am as jealous of you as a robot can be.
Chai Tea Doughnuts
adapted from CenterCutCook
3/4 cup milk
2 chai tea bags
2 cups flour
3/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp vanilla
1 tsp unsalted butter, melted
1. Preheat oven to 325 degrees. Grease doughnut pan and set aside.
2. In a small saucepan over low heat, combine milk and chai tea bags. Stir occasionally for 20 minutes. Remove and strain tea bags, making sure to squeeze all of the milk out. Discard used tea bags.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. All at once, add eggs, vanilla, melted butter, and milk mixture. Stir until just combined.
4. Fill doughnut cavities 2/3 of the way full. Back for 8-10 minutes or until tops of the doughnuts spring back when lightly pressed. Transfer to a wire rack to cool completely before glazing.
2-1/2 cups powdered sugar
2 tbsp cocoa
1/2 tsp vanilla extract
3 tbsp milk
1. Combine all ingredients together in a small shallow bowl. (You can add more or less powdered sugar and milk to get your desired consistency.)