@kirill_multitool: Очень оригинально и ВКУСНО! 🍖 #кемпинг #еда #готовка #загородом #природа #пикник

Kirill Multitool

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Friday 15 September 2023 08:57:46 GMT

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Comments

TakiKing :

Thought he was making toilet at first lol

2023-11-07 10:27:10

2

Unknown0034 :

БЛИН ТОЛЬКО Я ПОДУМАЛ ЧТО ТАМ БУДЕТ ТУАЛЕТ 😂😂😂

2023-10-08 07:56:46

37

yuk :

falto carne 🗿👍.

2023-09-20 05:03:58

12

marianoovejero909 :

a debutado

2023-10-06 05:58:07

4

Фаррух Халметов 3367 :

Ах какая женщина 😍👍👍👍👍👍

2023-09-18 16:48:51

25

tuncaayww :

sonuncu videoma desdek zəhmət olmasa 💗

2023-09-16 11:44:20

9

lucasolivera531 :

quien mas pensó q iva a aser un baño 😂😂😂like si lo pensaste

2023-11-05 02:01:47

1

❤️‍🔥😮‍💨_Marvin _🥷🏻 :

pense que iva aser una silla

2023-11-05 21:15:44

0

Путіноцид :

вєгани😁

2023-09-20 12:27:00

2

брентон настоящий☑️ :

Он сигма

2023-09-22 19:17:22

0

caup1229 :

no vio las señales 😁

2023-11-07 04:10:49

0

Timur :

єто сигма🤣

2023-10-12 15:39:42

1

та самая Зарина :

что за таблетка

2023-09-21 16:33:30

4

Maga :

это же МАЙНКРАФТ

2023-09-20 06:05:25

1

MTB HOUSE :

ооо, у меня такая же пила, заказал на валдберисе, очень хорошая, советую

2023-12-05 16:03:21

2

🇷🇺Артур🇷🇺 :

а где мясо?🥺

2024-01-08 15:31:33

0

Zmei2021 :

она навалить туда хотела 😏😂😎

2023-09-21 07:45:59

3

Sigmaxasad_s1 :

Перчик из станка

2023-12-24 12:11:18

0

DAKOTA_SIUX :

подскажи, что за ножовка

2023-09-15 09:12:22

3

midLifeICE :

Where's meat

2023-09-19 15:38:18

1

Noordin :

😁

2023-11-05 12:01:52

1

ilfat.prirodnyy :

🔥🔥🔥

2024-12-22 16:31:58

0

Punjab Seth :

😁😁😳

2023-11-18 22:14:02

0

reza.agdami :

👏

2023-11-05 22:51:56

0

user3723463946082 :

😆😆😆😆😆

2023-11-05 13:42:48

0

To see more videos from user @kirill_multitool, please go to the Tikwm homepage.

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MINI PEACHES N’ CREAM CRUMBLE CHEESECAKE Sweet, tart, creamy, crunchy... it’s all there 🍑 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 6-8): Crust: - 1 1/2 cups (195g) graham cracker crumbs - 5 tbsp (74g) salted butter, melted Peach Filling: - 1/4 cup (58g) salted butter - 3 peaches (~290g), sliced (and peeled if desired) - 1/3 cup (75g) brown sugar, light or dark - 1/4 cup (85g) maple syrup - 1/2 tsp (1g) cinnamon - Pinch of salt - Juice of 1/2 a lemon - 2 tsp (6g) cornstarch + 1 tbsp (15ml) water Oat Crumble Topping: - 6 tbsp (45g) all-purpose flour - 1/4 cup (30g) old-fashioned rolled oats - 3 tbsp (50g) brown sugar - 3 tbsp (42g) salted butter, melted - 1/2 tsp (1g) cinnamon Vanilla Bean Cheesecake: - 16oz (2 blocks) cream cheese, at room temperature - 3/4 cup (165g) granulated sugar - 1/4 tsp (2g) salt - 2 eggs, at room temperature - 1/3 cup (85g) Greek yogurt, at room temperature - 1/3 cup (80ml) heavy cream, at room temperature - Juice from 1/2 a lemon - 1 tsp (4g) vanilla bean paste or extract *Cinnamon whipped cream recipe is on this blog post on my website at wellmadebykiley.com Instructions: Preheat the oven to 350F. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle. Set aside. Crust: In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings. Reduce the oven temperature to 325F. Peach Filling: In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice. Mix until combined. Cook over medium heat until the peaches are softened (5-8 minutes). Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes). Remove from the heat and pour into a medium bowl. Set aside to cool to room temp (I like to place my peach mixture into the refrigerator to speed up the cooling process). Oat Crumble: mixing together all of the ingredients in a medium bowl, until well combined and crumbly. Set aside. Cheesecake Filling: In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the sugar and salt, and beat for another minute until smooth. Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. Add the greek yogurt; whisk until combined. Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined. Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil. I also like to use a slow cooker liner and place it around the bottom to really prevent the water from seeping into the bottom of the pan! Assemble. Pour half of the cheesecake mixture onto the crust, and gently top it with the peach filling (if desired, you can reserve some for topping or make more later), trying to keep about a 1/2-inch border around the edges. Top the peach filling with the other half of the cheesecake mixture. Finish by sprinkling the oat crumble all over the top. Place the cheesecake pan into the center of a 9x13” (or larger) baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly. Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours. After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill. Once ready to serve, release from the pan. Slice, serve, and enjoy! #cheesecake #peachesandcream #peachcrumblecheesecake #baking #dessert #summerrecipe

MINI PEACHES N’ CREAM CRUMBLE CHEESECAKE Sweet, tart, creamy, crunchy... it’s all there 🍑 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 6-8): Crust: - 1 1/2 cups (195g) graham cracker crumbs - 5 tbsp (74g) salted butter, melted Peach Filling: - 1/4 cup (58g) salted butter - 3 peaches (~290g), sliced (and peeled if desired) - 1/3 cup (75g) brown sugar, light or dark - 1/4 cup (85g) maple syrup - 1/2 tsp (1g) cinnamon - Pinch of salt - Juice of 1/2 a lemon - 2 tsp (6g) cornstarch + 1 tbsp (15ml) water Oat Crumble Topping: - 6 tbsp (45g) all-purpose flour - 1/4 cup (30g) old-fashioned rolled oats - 3 tbsp (50g) brown sugar - 3 tbsp (42g) salted butter, melted - 1/2 tsp (1g) cinnamon Vanilla Bean Cheesecake: - 16oz (2 blocks) cream cheese, at room temperature - 3/4 cup (165g) granulated sugar - 1/4 tsp (2g) salt - 2 eggs, at room temperature - 1/3 cup (85g) Greek yogurt, at room temperature - 1/3 cup (80ml) heavy cream, at room temperature - Juice from 1/2 a lemon - 1 tsp (4g) vanilla bean paste or extract *Cinnamon whipped cream recipe is on this blog post on my website at wellmadebykiley.com Instructions: Preheat the oven to 350F. Grease a 7” springform pan with butter, then line the bottom with a parchment paper circle. Set aside. Crust: In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are wet. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 8-10 minutes. Remove and let cool while you make the crumble and fillings. Reduce the oven temperature to 325F. Peach Filling: In a large saucepan over medium heat, add the butter, sliced peaches, brown sugar, maple syrup, cinnamon, salt, and lemon juice. Mix until combined. Cook over medium heat until the peaches are softened (5-8 minutes). Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the peach mixture, stir, and continue to cook until the mixture thickens (1-2 more minutes). Remove from the heat and pour into a medium bowl. Set aside to cool to room temp (I like to place my peach mixture into the refrigerator to speed up the cooling process). Oat Crumble: mixing together all of the ingredients in a medium bowl, until well combined and crumbly. Set aside. Cheesecake Filling: In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the sugar and salt, and beat for another minute until smooth. Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. Add the greek yogurt; whisk until combined. Finally, add the heavy cream, lemon juice, and vanilla. Whisk thoroughly until combined. Tightly wrap the bottom of the cheesecake pan with at least 2 layers of foil. I also like to use a slow cooker liner and place it around the bottom to really prevent the water from seeping into the bottom of the pan! Assemble. Pour half of the cheesecake mixture onto the crust, and gently top it with the peach filling (if desired, you can reserve some for topping or make more later), trying to keep about a 1/2-inch border around the edges. Top the peach filling with the other half of the cheesecake mixture. Finish by sprinkling the oat crumble all over the top. Place the cheesecake pan into the center of a 9x13” (or larger) baking pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. Bake at 325F for 90-95 minutes, until the top is golden, and the edges are set but the middle is still a bit jiggly. Once done, open the oven door halfway and let it cool to room temperature for 1-2 hours. After cooled, wrap the cheesecake tightly, and place into the refrigerator for at least 4 hours or overnight to chill. Once ready to serve, release from the pan. Slice, serve, and enjoy! #cheesecake #peachesandcream #peachcrumblecheesecake #baking #dessert #summerrecipe

عن الاب. #شعر #اكسبلورexplore #حمودي_رعد🗽

عن الاب. #شعر #اكسبلورexplore #حمودي_رعد🗽

Replying to @kemisayuri hair tutorial!

Replying to @kemisayuri hair tutorial!

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