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🤍🎀Ṧ_𝘬𝖎ɦ𝖚ᶰ𝘆𝒶г-🎀🤍
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Thursday 04 September 2025 05:57:31 GMT
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adeelaslam983
adeelaslam983 :
ameen
2025-10-12 18:51:41
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user23855726737462
Hamdo zoi :
Ameen Suma Ameen 💞
2025-10-10 18:00:58
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nimra9767
Nimra :
Ameen suma Ameen 🤲❤
2025-10-10 20:36:38
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mrs.saim64
زوجہ صائم🩷🫂 :
Aaaameen sumaahhh Aaamen
2025-09-04 08:44:14
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naveedanwarmemon4
Naveed Anwar Memon :
Aameen
2025-10-08 10:29:32
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wajidsiddiqui90
shehzadi :
ameeen
2025-10-07 20:51:12
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khairulwarakz
khairulwarakz :
Aameen Sum Aameen♥️😍🥰😘
2025-09-04 08:07:42
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patriot.girl77
patriot girl :
Ameen Sum Ameen
2025-10-05 16:53:44
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uzairqureshiaaa
♥️ qureshi۔قر یش♥️ :
Ameen summer Ameen inshallah
2025-09-25 16:54:36
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MOMO JAN :
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2025-10-06 20:37:55
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Anabiya zai :
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noreen.noor397
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R Rehan :
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2025-09-28 22:15:04
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Rukhsana khokhar :
😳😳😳
2025-10-07 19:08:09
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jankihuyar15
ایک عام سی لڑکی 🥀 :
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2025-09-04 09:20:08
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🥰🥰🥰
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Naeem :
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2025-09-26 15:50:47
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2025-09-05 04:43:55
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free fire king :
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2025-10-13 18:47:26
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كريستيانو الدون رونالدو 🚀 | موسم 2014-2015 #احمد_فتح_الله #ahmedfatahallabh #رونالدو #بنزيما #ميسي #نيمار #دوري_ابطال_اوروبا #اتليتكو_مدريد #برشلونة #ronaldo #messi #كرة_قدم
كريستيانو الدون رونالدو 🚀 | موسم 2014-2015 #احمد_فتح_الله #ahmedfatahallabh #رونالدو #بنزيما #ميسي #نيمار #دوري_ابطال_اوروبا #اتليتكو_مدريد #برشلونة #ronaldo #messi #كرة_قدم
🔥Your walls are about to become LEGENDARY! From cosmic battles to dragon realms - these aren't just prints, they're portals to other worlds. Iron-branded quality that transforms any room into an epic adventure. Your legendary space awaits  Order now!🔥 #ai #aiart #wallart #homedecor #roomdecor #walldecor #fantasyart #viral #legendary #artcollectors #artlovers #fyp #fyi 
🔥Your walls are about to become LEGENDARY! From cosmic battles to dragon realms - these aren't just prints, they're portals to other worlds. Iron-branded quality that transforms any room into an epic adventure. Your legendary space awaits  Order now!🔥 #ai #aiart #wallart #homedecor #roomdecor #walldecor #fantasyart #viral #legendary #artcollectors #artlovers #fyp #fyi 
#เทร์นด์วันนี้
#เทร์นด์วันนี้


• 225g unsalted butter, diced • 380g plain flour • 1 tsp baking powder • 1 tsp baking soda • 1 tsp flaky sea salt, plus extra for topping • 220g white sugar • 220g light brown sugar • 3 large egg yolks • 240g sourdough discard • 1 tsp vanilla extract • 1 tbsp instant espresso powder • 500g chocolate, roughly chopped Instructions 1. Brown the butter. Don’t skip this step — it’s what gives these cookies that rich, nutty flavor and balances the moisture. Add the diced butter to a medium saucepan and cook over medium heat until melted, bubbling, and foaming. Keep stirring until the milk solids turn golden brown and it smells deeply toasty. Once browned, remove from the heat and let cool for about 30 minutes. You should end up with around 185g of brown butter if your butter was 82% fat. 2. Mix the dry ingredients. While the butter cools, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside. 3. Whip the butter and sugars. In a stand mixer fitted with the whisk attachment, beat the cooled brown butter with both sugars for about 2 minutes to break up any lumps. Add the egg yolks and beat another 2–3 minutes. Don’t panic if it looks a little separated — it’ll come together once the starter goes in. 4. Add the sourdough starter and flavorings. Pour in the sourdough discard and vanilla, and mix until smooth and fully combined — the texture should resemble a thick cake batter. Now’s the time to add the instant espresso powder and mix just until incorporated. 5. Combine the dough. Add the dry ingredients, and mix on low until a soft dough forms. Add the chopped dark chocolate and mix briefly to distribute evenly. 6. Chill the dough. Portion the cookies into 70g balls and chill on a sheet tray for at least 4 or up to 24 hours. 7. Bake. Preheat the oven to 350°F and line baking tray with parchment paper. Bake for 16–18 minutes, or until golden brown around the edges. Sprinkle with a little extra flaky salt. 8. Cool and store. Let the cookies cool on the tray for 10 minutes before transferring to a wire rack. Store in an airtight container for up to 5 days, or freeze unbaked dough balls for up to a month — just add an extra minute or two of bake time straight from frozen.
• 225g unsalted butter, diced • 380g plain flour • 1 tsp baking powder • 1 tsp baking soda • 1 tsp flaky sea salt, plus extra for topping • 220g white sugar • 220g light brown sugar • 3 large egg yolks • 240g sourdough discard • 1 tsp vanilla extract • 1 tbsp instant espresso powder • 500g chocolate, roughly chopped Instructions 1. Brown the butter. Don’t skip this step — it’s what gives these cookies that rich, nutty flavor and balances the moisture. Add the diced butter to a medium saucepan and cook over medium heat until melted, bubbling, and foaming. Keep stirring until the milk solids turn golden brown and it smells deeply toasty. Once browned, remove from the heat and let cool for about 30 minutes. You should end up with around 185g of brown butter if your butter was 82% fat. 2. Mix the dry ingredients. While the butter cools, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside. 3. Whip the butter and sugars. In a stand mixer fitted with the whisk attachment, beat the cooled brown butter with both sugars for about 2 minutes to break up any lumps. Add the egg yolks and beat another 2–3 minutes. Don’t panic if it looks a little separated — it’ll come together once the starter goes in. 4. Add the sourdough starter and flavorings. Pour in the sourdough discard and vanilla, and mix until smooth and fully combined — the texture should resemble a thick cake batter. Now’s the time to add the instant espresso powder and mix just until incorporated. 5. Combine the dough. Add the dry ingredients, and mix on low until a soft dough forms. Add the chopped dark chocolate and mix briefly to distribute evenly. 6. Chill the dough. Portion the cookies into 70g balls and chill on a sheet tray for at least 4 or up to 24 hours. 7. Bake. Preheat the oven to 350°F and line baking tray with parchment paper. Bake for 16–18 minutes, or until golden brown around the edges. Sprinkle with a little extra flaky salt. 8. Cool and store. Let the cookies cool on the tray for 10 minutes before transferring to a wire rack. Store in an airtight container for up to 5 days, or freeze unbaked dough balls for up to a month — just add an extra minute or two of bake time straight from frozen.
Niemand in dem kleinen Städtchen Elmsford ahnte, was an diesem Abend passieren würde. #wahregeschichte #horrorgeschichte #horrorgeschichten #fesselndegeschichten #wahrebegebenheit #lernenmittiktok
Niemand in dem kleinen Städtchen Elmsford ahnte, was an diesem Abend passieren würde. #wahregeschichte #horrorgeschichte #horrorgeschichten #fesselndegeschichten #wahrebegebenheit #lernenmittiktok

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