@callmeolivia00: #fy #foryoupage #fyp

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Wednesday 19 January 2022 18:41:01 GMT

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🍓 :

Che bellinaaa🌟

2022-01-20 08:07:46

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ALIX :

😛😛😛

2022-01-19 19:03:23

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🥷🏻leo❤️‍🩹 :

Ola

2022-01-19 19:09:59

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Silvio Massocco :

sei stupenda ❤❤❤

2022-01-20 11:59:50

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yêu nhiều vậy luôn á#xuhuong

yêu nhiều vậy luôn á#xuhuong

Esto es el set más completo para que los niños aprendan mucho #viral #fyt #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Esto es el set más completo para que los niños aprendan mucho #viral #fyt #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

Midnight Cheesecake Cookies Black Velvet Brown Butter Cookies with a Creamy Cheesecake Center  Makes: 10 large bakery-style cookies Dough: 90 g per cookie Cheesecake filling: 30 g per cookie Finished weight: about 120g each  🖤 Black Velvet Cookie Dough Brown Butter * 227 g unsalted butter  Dry Ingredients * 330 g all-purpose flour * 40 g black cocoa powder * 25 g Dutch-process cocoa powder * 18 g whole milk powder * 15 g cornstarch * 1 tsp baking powder * ½ tsp baking soda * 1¼ tsp fine salt  Wet Ingredients * 215 g dark brown sugar * 70 g granulated sugar * 1 large egg * 1 large egg yolk * 2 tsp vanilla bean paste or vanilla extract * 1 tsp espresso powder * 1 Tbsp hot coffee * 26 g whole milk Chocolate * 90 g chopped bittersweet chocolate * Optional: 50 g mini white chocolate chips ⸻ 🤍 Cheesecake Filling * 225 g full-fat cream cheese, softened * 55 g powdered sugar * 1 tsp vanilla * 1 tsp cornstarch * Pinch of salt Make the filling Mix everything until completely smooth. Portion into 10 × 30 g portions and place on a parchment-lined plate or tray. Freeze for at least 1 hour, preferably until firm. ⸻ Make the Brown Butter Melt the 227 g unsalted butter in a light-colored saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams and the milk solids turn deep golden brown and smell nutty. Immediately pour into a heatproof bowl, scraping in all those delicious brown bits. Let cool until the butter is no longer hot and has thickened slightly. ⸻ Make the Dough 1. Whisk together the flour, black cocoa, Dutch cocoa, milk powder, cornstarch, baking powder, baking soda, and salt. 2. In a separate bowl, combine the cooled brown butter, brown sugar, and granulated sugar. 3. Mix in the egg, egg yolk, vanilla, and espresso powder dissolved in the hot coffee. 4. Add the dry ingredients and mix just until combined. 5. Add 26 g whole milk and mix until the dough becomes soft and cohesive. 6. Fold in the chopped bittersweet chocolate and optional white chocolate. The dough should be soft, thick, and moldable, not dry or crumbly. ⸻ Stuff the Cookies For each cookie: 90 g black velvet dough + 30 g frozen cheesecake filling 1. Flatten 90 g dough into a thick disc. 2. Place one frozen cheesecake portion in the center. 3. Bring the dough completely around the filling. 4. Pinch the seams closed. 5. Roll gently into a ball. 6. Roll in granulated sugar mixed with a little black cocoa for that gorgeous velvety exterior. Place on a parchment-lined baking sheet. For the thickest cookies, chill or freeze the assembled cookies for 20–30 minutes before baking. ⸻ Bake Bake at 350°F (177°C) for approximately 12–14 minutes. You’re looking for: * Set edges * Slightly puffed tops * Centers that still look soft Don’t overbake them. They’ll continue setting on the baking sheet. Let them cool on the pan for 15 minutes before moving.  #MidnightCheesecakeCookies  #HalloweenBaking  #HalloweenCookies  #BlackVelvetCookies  #CheesecakeCookies

Midnight Cheesecake Cookies Black Velvet Brown Butter Cookies with a Creamy Cheesecake Center  Makes: 10 large bakery-style cookies Dough: 90 g per cookie Cheesecake filling: 30 g per cookie Finished weight: about 120g each  🖤 Black Velvet Cookie Dough Brown Butter * 227 g unsalted butter  Dry Ingredients * 330 g all-purpose flour * 40 g black cocoa powder * 25 g Dutch-process cocoa powder * 18 g whole milk powder * 15 g cornstarch * 1 tsp baking powder * ½ tsp baking soda * 1¼ tsp fine salt  Wet Ingredients * 215 g dark brown sugar * 70 g granulated sugar * 1 large egg * 1 large egg yolk * 2 tsp vanilla bean paste or vanilla extract * 1 tsp espresso powder * 1 Tbsp hot coffee * 26 g whole milk Chocolate * 90 g chopped bittersweet chocolate * Optional: 50 g mini white chocolate chips ⸻ 🤍 Cheesecake Filling * 225 g full-fat cream cheese, softened * 55 g powdered sugar * 1 tsp vanilla * 1 tsp cornstarch * Pinch of salt Make the filling Mix everything until completely smooth. Portion into 10 × 30 g portions and place on a parchment-lined plate or tray. Freeze for at least 1 hour, preferably until firm. ⸻ Make the Brown Butter Melt the 227 g unsalted butter in a light-colored saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams and the milk solids turn deep golden brown and smell nutty. Immediately pour into a heatproof bowl, scraping in all those delicious brown bits. Let cool until the butter is no longer hot and has thickened slightly. ⸻ Make the Dough 1. Whisk together the flour, black cocoa, Dutch cocoa, milk powder, cornstarch, baking powder, baking soda, and salt. 2. In a separate bowl, combine the cooled brown butter, brown sugar, and granulated sugar. 3. Mix in the egg, egg yolk, vanilla, and espresso powder dissolved in the hot coffee. 4. Add the dry ingredients and mix just until combined. 5. Add 26 g whole milk and mix until the dough becomes soft and cohesive. 6. Fold in the chopped bittersweet chocolate and optional white chocolate. The dough should be soft, thick, and moldable, not dry or crumbly. ⸻ Stuff the Cookies For each cookie: 90 g black velvet dough + 30 g frozen cheesecake filling 1. Flatten 90 g dough into a thick disc. 2. Place one frozen cheesecake portion in the center. 3. Bring the dough completely around the filling. 4. Pinch the seams closed. 5. Roll gently into a ball. 6. Roll in granulated sugar mixed with a little black cocoa for that gorgeous velvety exterior. Place on a parchment-lined baking sheet. For the thickest cookies, chill or freeze the assembled cookies for 20–30 minutes before baking. ⸻ Bake Bake at 350°F (177°C) for approximately 12–14 minutes. You’re looking for: * Set edges * Slightly puffed tops * Centers that still look soft Don’t overbake them. They’ll continue setting on the baking sheet. Let them cool on the pan for 15 minutes before moving.  #MidnightCheesecakeCookies  #HalloweenBaking  #HalloweenCookies  #BlackVelvetCookies  #CheesecakeCookies 

#protestant_mezmur_viral_2026 #protestant_mezmur #protestantmezmur_ethiopiangospelsong #protestantmezmur_🇪🇷🇪🇹ethiopiangospelsong #ፕሮቴስታንትመዝሙር

#protestant_mezmur_viral_2026 #protestant_mezmur #protestantmezmur_ethiopiangospelsong #protestantmezmur_🇪🇷🇪🇹ethiopiangospelsong #ፕሮቴስታንትመዝሙር

তোমাকে পেতে পারিনি, এটা আমার দুঃখ, তবুও তোমাকে ভালোবাসতে পেরেছি এটা আমার সুখ...!💔😅#trending #ক্যাপশন #tiktok

তোমাকে পেতে পারিনি, এটা আমার দুঃখ, তবুও তোমাকে ভালোবাসতে পেরেছি এটা আমার সুখ...!💔😅#trending #ক্যাপশন #tiktok

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