@ab51gar: #fyp #micropreemiemom #welshie #GARNIERMASKMOMENT #micropreemie

Abbey Coburn-Gardiner

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Thursday 13 May 2021 17:28:30 GMT

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Kaylz :

She’s a little hero xx

2021-11-09 12:59:34

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the eye contact at the end.

the eye contact at the end. "i know you know who it is" 😂 (ig: @haleygrish)

So glad to have this beauty back. 7 seconds or bust

So glad to have this beauty back. 7 seconds or bust

SNICKERS CHEESECAKE #snickers #cheesecake #chocolate #cake #food #Recipe #fy #fyp #trending #viral CARAMEL MIXTURE 50 ml water 115 gr granulated sugar 125 ml heavy cream 50 gr unsalted butter 100 gr peanuts (unsalted) COOKIE DOUGH 125 gr chocolate cookies 50 gr tea biscuits 80 gr unsalted butter CHEESECAKE 600 gr cream cheese 250 gr mascarpone 125 gr granulated sugar 8 gr vanilla sugar 45 gr cornstarch 3 eggs (m) TOPPING 60 ml heavy cream 100 gr milk chocolate 30 gr peanuts (unsalted) Bring the water and sugar to a boil in a saucepan over medium-high heat. Cook until golden brown. Add the heavy cream and whisk until combined. When the caramel sauce starts to darken, add the unsalted butter. Mix well. Remove the pan from the heat and stir until smooth. Add the chopped peanuts to the caramel mixture and mix well. Melt the unsalted butter in a saucepan over low heat. Put the chocolate cookies and tea biscuits in a food processor and grind them into fine crumbs. Add the melted butter and mix. Cover a baking pan with a sheet of parchment paper and spread the cookie dough evenly. Place it in the refrigerator. Put the cream cheese, mascarpone, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch into the bowl and mix together. Add the eggs one by one to the bowl and fold until smooth (using a spatula). Spread a layer of the cheesecake batter over the cookie dough, followed by a layer of the caramel mixture. Add another layer of the cheesecake batter and spread it evenly. Top it with another layer of the caramel mixture and finish with the remaining cheesecake batter. Spread it evenly. Place the Snickers cheesecake in a preheated oven at 125°C and bake for 55-60 minutes, or until the sides are firm and the center jiggles. Turn off the oven and leave the cheesecake in the oven for 1 hour. Store the Snickers cheesecake, covered, in the refrigerator to set, preferably overnight. Heat the heavy cream until it is almost boiling. Add the crushed milk chocolate. Let it sit for 1 minute. Mix until smooth. Add the chopped peanuts and mix. Spread the chocolate mixture over the Snickers cheesecake and place it in the refrigerator until the topping is firm.

SNICKERS CHEESECAKE #snickers #cheesecake #chocolate #cake #food #Recipe #fy #fyp #trending #viral CARAMEL MIXTURE 50 ml water 115 gr granulated sugar 125 ml heavy cream 50 gr unsalted butter 100 gr peanuts (unsalted) COOKIE DOUGH 125 gr chocolate cookies 50 gr tea biscuits 80 gr unsalted butter CHEESECAKE 600 gr cream cheese 250 gr mascarpone 125 gr granulated sugar 8 gr vanilla sugar 45 gr cornstarch 3 eggs (m) TOPPING 60 ml heavy cream 100 gr milk chocolate 30 gr peanuts (unsalted) Bring the water and sugar to a boil in a saucepan over medium-high heat. Cook until golden brown. Add the heavy cream and whisk until combined. When the caramel sauce starts to darken, add the unsalted butter. Mix well. Remove the pan from the heat and stir until smooth. Add the chopped peanuts to the caramel mixture and mix well. Melt the unsalted butter in a saucepan over low heat. Put the chocolate cookies and tea biscuits in a food processor and grind them into fine crumbs. Add the melted butter and mix. Cover a baking pan with a sheet of parchment paper and spread the cookie dough evenly. Place it in the refrigerator. Put the cream cheese, mascarpone, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute. Sift the cornstarch into the bowl and mix together. Add the eggs one by one to the bowl and fold until smooth (using a spatula). Spread a layer of the cheesecake batter over the cookie dough, followed by a layer of the caramel mixture. Add another layer of the cheesecake batter and spread it evenly. Top it with another layer of the caramel mixture and finish with the remaining cheesecake batter. Spread it evenly. Place the Snickers cheesecake in a preheated oven at 125°C and bake for 55-60 minutes, or until the sides are firm and the center jiggles. Turn off the oven and leave the cheesecake in the oven for 1 hour. Store the Snickers cheesecake, covered, in the refrigerator to set, preferably overnight. Heat the heavy cream until it is almost boiling. Add the crushed milk chocolate. Let it sit for 1 minute. Mix until smooth. Add the chopped peanuts and mix. Spread the chocolate mixture over the Snickers cheesecake and place it in the refrigerator until the topping is firm.

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Ronaldo vs Messi ! 😁⚽️ #starfreestyle #sportstiktok #football #messi #ronaldo

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