@patripatriciarey: publi (regalo) la navidad empieza cuando tú decidas✨ nueva colección DAZZLE de @maccosmetics #MACDazzle #MACcosmetics #Makeup #Maquillaje #Navidad

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Estela García :

tan preciosos✨✨

2025-11-16 15:47:01

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Pal ⚡️y Mono 🐾 :

Jajaja yo ya empiezo a sacarles a los niños dibujitos y manualidades para decorar el aula 🫠

2025-11-16 10:22:09

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Get unready w me featuring my favourite serums from @Lash Therapy Australia 🤍 #girls #getreadywithme #getunreadywithme #getreadywme #haultok #sephorahaul #lashes #lashtherapyaustralia #lashserum #skincare #nightimeroutine #makeuptips #grwm

Get unready w me featuring my favourite serums from @Lash Therapy Australia 🤍 #girls #getreadywithme #getunreadywithme #getreadywme #haultok #sephorahaul #lashes #lashtherapyaustralia #lashserum #skincare #nightimeroutine #makeuptips #grwm

Recipe to indulge in these delightful White Chocolate Raspberry Cheesecake Balls—perfectly creamy and bursting with flavor! Ingredients 8 ounces cream cheese, softened 1 cup crushed graham crackers or vanilla cookie crumbs 1/2 cup raspberries (fresh or thawed if frozen) 1 teaspoon vanilla extract 2 tablespoons powdered sugar 12 ounces white chocolate, melted Extra crushed cookies or raspberry pieces for optional decoration Step-by-Step Instructions Begin by placing the softened cream cheese into a medium mixing bowl. Use a spoon or hand mixer to blend it until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Once the cream cheese mixture is smooth, fold in the crushed graham crackers or cookie crumbs. The mixture should begin to thicken as the crumbs absorb moisture, making it easier to shape later. Gently mash the raspberries with a fork to release some juice, then add them to the bowl. Stir lightly to distribute the fruit. Avoid overmixing so that the raspberries don’t break down completely; it's nice to keep some small pieces visible for texture and flavor. If the mixture becomes too soft due to raspberry moisture, place it in the refrigerator for 20 to 30 minutes to firm up. This will make shaping the balls much easier. Line a baking sheet with parchment paper. Scoop small portions of the chilled mixture using a spoon or cookie scoop, then roll them between your palms to form smooth balls. Arrange them on the baking sheet with space between each one. Place the tray in the freezer for about 25 minutes so the cheesecake balls become solid enough to dip into melted chocolate. Melt the white chocolate in a heat-safe bowl either over a double boiler or in the microwave using short intervals. Stir until completely smooth. Remove the chilled cheesecake balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate, turning gently to coat all sides. Lift it out, shake off the excess chocolate, and place it back onto the parchment-lined tray. If you want to add decorative touches, sprinkle crushed cookies, drizzle more melted chocolate, or add tiny raspberry flakes on top before the coating hardens. Place the tray in the refrigerator for at least 20 minutes or until the chocolate is firm. Can I use raspberry jam instead of fresh raspberries? Yes, raspberry jam or preserves can be used when fresh fruit is unavailable. Use only a small amount so the mixture does not become too soft. Can I substitute the white chocolate? Absolutely. Milk chocolate or dark chocolate work as well, though the flavor will be different. White chocolate pairs best with raspberries because it enhances their tartness. Can I make these ahead? Yes. These balls stay fresh for up to five days in the refrigerator. They can also be frozen and thawed before serving. You Must Know When melting white chocolate, be careful not to overheat it. White chocolate burns easily and becomes grainy. If using a microwave, heat in short 15-second intervals, stirring each time. If the cheesecake mixture seems too soft to roll, extended chilling helps keep the shape intact during dipping. Storage Tips Keep the finished cheesecake balls in an airtight container in your refrigerator. For longer storage, freeze them on a tray, then transfer them to a freezer-safe bag. Allow frozen balls to thaw in the refrigerator before serving to maintain texture and flavor. #raspberry #cheesecake #baking #sweets #holidaybaking

Recipe to indulge in these delightful White Chocolate Raspberry Cheesecake Balls—perfectly creamy and bursting with flavor! Ingredients 8 ounces cream cheese, softened 1 cup crushed graham crackers or vanilla cookie crumbs 1/2 cup raspberries (fresh or thawed if frozen) 1 teaspoon vanilla extract 2 tablespoons powdered sugar 12 ounces white chocolate, melted Extra crushed cookies or raspberry pieces for optional decoration Step-by-Step Instructions Begin by placing the softened cream cheese into a medium mixing bowl. Use a spoon or hand mixer to blend it until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Once the cream cheese mixture is smooth, fold in the crushed graham crackers or cookie crumbs. The mixture should begin to thicken as the crumbs absorb moisture, making it easier to shape later. Gently mash the raspberries with a fork to release some juice, then add them to the bowl. Stir lightly to distribute the fruit. Avoid overmixing so that the raspberries don’t break down completely; it's nice to keep some small pieces visible for texture and flavor. If the mixture becomes too soft due to raspberry moisture, place it in the refrigerator for 20 to 30 minutes to firm up. This will make shaping the balls much easier. Line a baking sheet with parchment paper. Scoop small portions of the chilled mixture using a spoon or cookie scoop, then roll them between your palms to form smooth balls. Arrange them on the baking sheet with space between each one. Place the tray in the freezer for about 25 minutes so the cheesecake balls become solid enough to dip into melted chocolate. Melt the white chocolate in a heat-safe bowl either over a double boiler or in the microwave using short intervals. Stir until completely smooth. Remove the chilled cheesecake balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate, turning gently to coat all sides. Lift it out, shake off the excess chocolate, and place it back onto the parchment-lined tray. If you want to add decorative touches, sprinkle crushed cookies, drizzle more melted chocolate, or add tiny raspberry flakes on top before the coating hardens. Place the tray in the refrigerator for at least 20 minutes or until the chocolate is firm. Can I use raspberry jam instead of fresh raspberries? Yes, raspberry jam or preserves can be used when fresh fruit is unavailable. Use only a small amount so the mixture does not become too soft. Can I substitute the white chocolate? Absolutely. Milk chocolate or dark chocolate work as well, though the flavor will be different. White chocolate pairs best with raspberries because it enhances their tartness. Can I make these ahead? Yes. These balls stay fresh for up to five days in the refrigerator. They can also be frozen and thawed before serving. You Must Know When melting white chocolate, be careful not to overheat it. White chocolate burns easily and becomes grainy. If using a microwave, heat in short 15-second intervals, stirring each time. If the cheesecake mixture seems too soft to roll, extended chilling helps keep the shape intact during dipping. Storage Tips Keep the finished cheesecake balls in an airtight container in your refrigerator. For longer storage, freeze them on a tray, then transfer them to a freezer-safe bag. Allow frozen balls to thaw in the refrigerator before serving to maintain texture and flavor. #raspberry #cheesecake #baking #sweets #holidaybaking

سوكونا 💀.......... #ذكريات #كرتون #جوجيتسو_كايسن #سوكونا #fyppppppppppppppppppppppp

سوكونا 💀.......... #ذكريات #كرتون #جوجيتسو_كايسن #سوكونا #fyppppppppppppppppppppppp

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