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Thursday 01 August 2024 12:13:44 GMT
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“Giá như cuộc đời có thể bắt đầu lại, như cách người ta lật ngược chiếc đồng hồ cát. Có lẽ khi ấy, ta đã không để mất quá nhiều…”#xh #tâmtrạng
“Giá như cuộc đời có thể bắt đầu lại, như cách người ta lật ngược chiếc đồng hồ cát. Có lẽ khi ấy, ta đã không để mất quá nhiều…”#xh #tâmtrạng
These were perfect! 🍪 / Ingredients (makes 9 big cookies) For the dough: - 150g unsalted butter, softened - 50g brown sugar - 110g granulated sugar - 1 egg + 1 egg yolk - 1 tsp vanilla extract - 200g all purpose flour - 50g crushed butter biscuits - 4g baking powder - 150g semi sweet chocolate chips Extras: - 9 butter biscuits - 9 large marshmallows - 100g Chocolate for topping the biscuits (milk or dark,) Instructions 1. In a bowl, cream the softened butter with both sugars until light and fluffy. 2. Add the egg, egg yolk and vanilla, and mix until smooth. 3. Stir in flour, crushed butter biscuits and baking powder until just combined. 4. Lastly, fold in the chocolate chips. 5. Portion into 80g cookies and chill them for 60 minutes in the fridge. (Don’t skip this) 6. After 60 minutes start preheating your oven to 170C (fan) and line a baking tray with parchment paper. (I let my oven preheat for 12 minutes) 7. For each cookie, place a butter biscuit on the baking tray, then place some chocolate on it and lastly add a marshmallow. 8. Flatten each cookie into a disc and wrap it around the biscuit-marshmallow base. 9. Bake 10–12 minutes or until edges are lightly golden and centers still look soft. 10. Enjoy. #cookie #smores #smorescookies #EasyRecipe #asmr #asmrbaking #asmrfood #baker #bakersoftiktok #baketok #foodblogger #foodblog
These were perfect! 🍪 / Ingredients (makes 9 big cookies) For the dough: - 150g unsalted butter, softened - 50g brown sugar - 110g granulated sugar - 1 egg + 1 egg yolk - 1 tsp vanilla extract - 200g all purpose flour - 50g crushed butter biscuits - 4g baking powder - 150g semi sweet chocolate chips Extras: - 9 butter biscuits - 9 large marshmallows - 100g Chocolate for topping the biscuits (milk or dark,) Instructions 1. In a bowl, cream the softened butter with both sugars until light and fluffy. 2. Add the egg, egg yolk and vanilla, and mix until smooth. 3. Stir in flour, crushed butter biscuits and baking powder until just combined. 4. Lastly, fold in the chocolate chips. 5. Portion into 80g cookies and chill them for 60 minutes in the fridge. (Don’t skip this) 6. After 60 minutes start preheating your oven to 170C (fan) and line a baking tray with parchment paper. (I let my oven preheat for 12 minutes) 7. For each cookie, place a butter biscuit on the baking tray, then place some chocolate on it and lastly add a marshmallow. 8. Flatten each cookie into a disc and wrap it around the biscuit-marshmallow base. 9. Bake 10–12 minutes or until edges are lightly golden and centers still look soft. 10. Enjoy. #cookie #smores #smorescookies #EasyRecipe #asmr #asmrbaking #asmrfood #baker #bakersoftiktok #baketok #foodblogger #foodblog


💔💔 _ _ _ _ _ _ _ _ _ _ _ _ #الامام_الحسين_عليه_السلام#الامام_الحسين#عاشوراء#كربلاء#سيد_الشهداء#حسين#ذكر_الامام_الحسين#فاجعة_الطف#الاسلام#الدين_الاسلامي#نهضة_الحسين#عاشوراء_2025#ثورة_عاشوراء#ثورة_الحسين#حب_الحسين#اللهم#اللهم_صلي_على_نبينا_محمد#اللهم_صل_وسلم_على_نبينا_محمد#اللهم_صل_على_محمد_وآل_محمد#صوت_الحسين#كربلاء_الحسين #محرم#التضحية_والوفاء#مسيرة_الحسين#الشعب_الصيني_ماله_حل😂😂#مالي_خلق_احط_هاشتاقات#دين#قصائد#قصائد_حسينية#قمر_بني_هاشم#بني_هاشم #CapCut
💔💔 _ _ _ _ _ _ _ _ _ _ _ _ #الامام_الحسين_عليه_السلام#الامام_الحسين#عاشوراء#كربلاء#سيد_الشهداء#حسين#ذكر_الامام_الحسين#فاجعة_الطف#الاسلام#الدين_الاسلامي#نهضة_الحسين#عاشوراء_2025#ثورة_عاشوراء#ثورة_الحسين#حب_الحسين#اللهم#اللهم_صلي_على_نبينا_محمد#اللهم_صل_وسلم_على_نبينا_محمد#اللهم_صل_على_محمد_وآل_محمد#صوت_الحسين#كربلاء_الحسين #محرم#التضحية_والوفاء#مسيرة_الحسين#الشعب_الصيني_ماله_حل😂😂#مالي_خلق_احط_هاشتاقات#دين#قصائد#قصائد_حسينية#قمر_بني_هاشم#بني_هاشم #CapCut
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Raspberry Cheesecake Bars 🩷 - Imgredients: For the crust: - 170g butter biscuit, dugestive biscuit or graham cracker crumbs - 1 1/3 cups - 86g melted butter - 1/3 cup + 1 tablespoon For the batter: - 450g cream cheese - 2 cups - 150g granulated sugar - 3/4 cup - 2 large eggs - 1 tsp vanilla bean paste - 160g heavy cream (32% fat) - 2/3 cup For the jam: - 125g raspberries (fresh or frozen) - 1 cup - 60g granulated sugar - 1/4 cup + 1 tablespoon - Juice of half a lemon - 1 tablespoon cornstarch mixed with 1 tablespoon of water Instructions: 1. Preheat your oven to 150°C and place a separate pan filled with boiling water on the lowest rack (water bath). Line an 8 inch (20 cm) square pan with parchment paper. Let the paper hang over the sides, so you can easily pull the cheesecake out the pan later. 2. First, let’s prepare the crust. In a medium bowl, combine the biscuit or graham cracker crumbs with the melted butter and pour it into your prepared baking pan. Press the mixture firmly into the bottom of the pan to form an even layer. Place in the fridge until you prepare the cheesecake batter and the jam. 3. Prepare the raspberry jam: In a small saucepan combine the raspberries, granulated sugar and lemon juice. Cook over medium heat until the mixture begins to simmer, the raspberries soften and the water mostly evaporates (8-10 minutes, stirring frequently) Stir in the cornstarch mixture and continue to cook, stirring constantly until the mixture thickens, about 2-3 minutes. Remove from heat and let it completely cool. 4. Next, prepare the cheesecake filling. In a large bowl, mix the cream cheese and granulated sugar together until smooth and creamy, then whisk in the eggs (one at a time) and the vanilla bean paste. Lastly, mix in the heavy cream until well combined. 5. Pour the cheesecake filling over the crust (optionally pass it through a sieve to get rid of any lumps). Then add spoonfuls of the raspberry jam on top. Use a toothpick or knife to gently swirl the mixture into the cheesecake. 6. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the middle still jiggles a little bit. Once ready, turn off the oven, crack the door open and allow it to cool inside for 30 minutes. 7. Remove from the oven and refrigerate for at least 6 hours or overnight 8. Once they have completely cooled down. take it out the pan and cut it into squares. 9. Enjoy :) #cheesecake #cheesecakerecipe #summerdessert #EasyRecipe #raspberry #raspberries #foodblogger #foodblog #FoodTok #baker #bakersoftiktok #baketok #asmrsounds #asmr #asmrfood
Raspberry Cheesecake Bars 🩷 - Imgredients: For the crust: - 170g butter biscuit, dugestive biscuit or graham cracker crumbs - 1 1/3 cups - 86g melted butter - 1/3 cup + 1 tablespoon For the batter: - 450g cream cheese - 2 cups - 150g granulated sugar - 3/4 cup - 2 large eggs - 1 tsp vanilla bean paste - 160g heavy cream (32% fat) - 2/3 cup For the jam: - 125g raspberries (fresh or frozen) - 1 cup - 60g granulated sugar - 1/4 cup + 1 tablespoon - Juice of half a lemon - 1 tablespoon cornstarch mixed with 1 tablespoon of water Instructions: 1. Preheat your oven to 150°C and place a separate pan filled with boiling water on the lowest rack (water bath). Line an 8 inch (20 cm) square pan with parchment paper. Let the paper hang over the sides, so you can easily pull the cheesecake out the pan later. 2. First, let’s prepare the crust. In a medium bowl, combine the biscuit or graham cracker crumbs with the melted butter and pour it into your prepared baking pan. Press the mixture firmly into the bottom of the pan to form an even layer. Place in the fridge until you prepare the cheesecake batter and the jam. 3. Prepare the raspberry jam: In a small saucepan combine the raspberries, granulated sugar and lemon juice. Cook over medium heat until the mixture begins to simmer, the raspberries soften and the water mostly evaporates (8-10 minutes, stirring frequently) Stir in the cornstarch mixture and continue to cook, stirring constantly until the mixture thickens, about 2-3 minutes. Remove from heat and let it completely cool. 4. Next, prepare the cheesecake filling. In a large bowl, mix the cream cheese and granulated sugar together until smooth and creamy, then whisk in the eggs (one at a time) and the vanilla bean paste. Lastly, mix in the heavy cream until well combined. 5. Pour the cheesecake filling over the crust (optionally pass it through a sieve to get rid of any lumps). Then add spoonfuls of the raspberry jam on top. Use a toothpick or knife to gently swirl the mixture into the cheesecake. 6. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the middle still jiggles a little bit. Once ready, turn off the oven, crack the door open and allow it to cool inside for 30 minutes. 7. Remove from the oven and refrigerate for at least 6 hours or overnight 8. Once they have completely cooled down. take it out the pan and cut it into squares. 9. Enjoy :) #cheesecake #cheesecakerecipe #summerdessert #EasyRecipe #raspberry #raspberries #foodblogger #foodblog #FoodTok #baker #bakersoftiktok #baketok #asmrsounds #asmr #asmrfood

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