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@cosmetic10_: شدو هدى بيوتي نود❤️ السعر 3 الاصلي باليت روعة لمحبي🌹 المكياج الناعم و الجذاب🌸 يجمع الالوان الاساسيه 🌺🌺 و الانتقاليه مات و شيمر بباليت🌸🌸 واحد سهل الدمج💐🌸🌻

كوزمتك تيامو
كوزمتك تيامو
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Region: KR
Friday 17 March 2023 18:16:50 GMT
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Comments

hananedrees4
Hanan Edrees :
كم سعرها
2023-12-17 18:42:53
0
user2615149352519
✈︎𝔰𝔥 :
جميله اوي انصحكم فيه يا بنات. 🩷🤍
2023-06-02 21:22:28
0
hgjd.udjdh
. :
اشتريت مثلو ب الفين والله 😂
2026-07-14 16:43:24
0
usermimi03109
Mimi🌼🌸 :
السعر
2025-05-31 11:55:33
0
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Other Videos

Trời hún lại dặm bùa nx òi # mê qus , xhnnnnng iiiiii mà.🤩🤭🤯❤️‍🔥💥
Trời hún lại dặm bùa nx òi # mê qus , xhnnnnng iiiiii mà.🤩🤭🤯❤️‍🔥💥
тгк: олегештерн
тгк: олегештерн
Nhỏ này có hạt đậu bót đã nha 🐻🥟🥯 #gaubonghatdau #gaubongquatang #gaubongcaocap #unboxing #doitruongbongtuyet
Nhỏ này có hạt đậu bót đã nha 🐻🥟🥯 #gaubonghatdau #gaubongquatang #gaubongcaocap #unboxing #doitruongbongtuyet
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kaos kaki dengan harga segitu dapet fiturnya yang mantap sih gokil yaa😭👌🏻 #KaosKakiOlahraga #KaosKaki #RacunTikTok
Shark Bay had it all - from stunning beach views with dolphins and kayaking in Monkey Mia to red sand and wildlife in Francois Peron National Park to rough roads and secluded camp spots in Edel Land National Park 🏖️☀️🩵
Shark Bay had it all - from stunning beach views with dolphins and kayaking in Monkey Mia to red sand and wildlife in Francois Peron National Park to rough roads and secluded camp spots in Edel Land National Park 🏖️☀️🩵
(👇 recipe) 100 Calorie High Protein Crunchy S’mores Cookie Bake Blondies @RecipeLab App 🗣️🗣️ Are you FOLLOWING @nickkaz.fit — @recipelab.app my low-calorie, high-protein recipe generator app is out now ✳️ Estimated Macros — If Cut Into 12:
~100 Calories, ~9–10g Net Carbs, ~4–5g Fat, ~7g Protein per piece Almost 100g protein per sheet ✳️ Wet Ingredients:
140g (about 1/2 Cup + 2 tbsp) Light Butter or Butter, softened
120g (about 2/3 Cup) Brown Sugar Substitute
120g (about 1/2 Cup + 1 tbsp) Granulated 1:1 Sugar Substitute
1 Medium Egg
30mL (2 tbsp) Egg Whites
5mL (1 tsp) Vanilla Extract ✳️ Dry Ingredients:
80g (about 2/3 Cup) All-Purpose Flour
60g (about 1 1/2–2 Scoops) Vanilla Casein Protein Powder
15g (about 2 tbsp) Coconut Flour
3g (1/2 tsp) Baking Soda
3g (1/2 tsp) Salt ✳️ Mix-Ins:
56g (1/4 Cup) Lily’s Sugar-Free Chocolate Chips
16g (1 Serving) Sugar-Free Max Mellow Marshmallows or Regular Marshmallows ✳️ Extras:
Graham Crackers
Kinder Bueno, chopped
Extra Max Mellow Marshmallows
Extra Lily’s Chocolate Chips or Chocolate Chunks Everything under Extras is optional and is not included in the estimated macros. I didn’t use all of the extras for every blondie I stacked. The first couple I made didn’t even have the Kinder Bueno or graham crackers and barely had any marshmallows, so you can really add as much or as little as you want. ✳️ Instructions: 1. Mix the light butter, brown sugar substitute, and granulated sugar substitute together until creamy. 2. Add the egg, egg whites, and vanilla and mix again. 3. Add all the dry ingredients and mix until a thick dough forms. 4. Fold in the Lily’s chocolate chips and let the dough sit for 5–8 minutes. 5. Press half the dough into a parchment-lined 8x8 pan, add as many marshmallows as you want, then cover with the remaining dough. 6. Top with extras if using. 7. Bake at 350°F for about 20–25 minutes, until the edges and top are golden. 8. Let cool completely before slicing so it firms up and gets crunchier. ✳️ Note: There is more sugar substitute in this recipe because it helps the blondies crystallize and get much crunchier after baking and cooling.
(👇 recipe) 100 Calorie High Protein Crunchy S’mores Cookie Bake Blondies @RecipeLab App 🗣️🗣️ Are you FOLLOWING @nickkaz.fit — @recipelab.app my low-calorie, high-protein recipe generator app is out now ✳️ Estimated Macros — If Cut Into 12:
~100 Calories, ~9–10g Net Carbs, ~4–5g Fat, ~7g Protein per piece Almost 100g protein per sheet ✳️ Wet Ingredients:
140g (about 1/2 Cup + 2 tbsp) Light Butter or Butter, softened
120g (about 2/3 Cup) Brown Sugar Substitute
120g (about 1/2 Cup + 1 tbsp) Granulated 1:1 Sugar Substitute
1 Medium Egg
30mL (2 tbsp) Egg Whites
5mL (1 tsp) Vanilla Extract ✳️ Dry Ingredients:
80g (about 2/3 Cup) All-Purpose Flour
60g (about 1 1/2–2 Scoops) Vanilla Casein Protein Powder
15g (about 2 tbsp) Coconut Flour
3g (1/2 tsp) Baking Soda
3g (1/2 tsp) Salt ✳️ Mix-Ins:
56g (1/4 Cup) Lily’s Sugar-Free Chocolate Chips
16g (1 Serving) Sugar-Free Max Mellow Marshmallows or Regular Marshmallows ✳️ Extras:
Graham Crackers
Kinder Bueno, chopped
Extra Max Mellow Marshmallows
Extra Lily’s Chocolate Chips or Chocolate Chunks Everything under Extras is optional and is not included in the estimated macros. I didn’t use all of the extras for every blondie I stacked. The first couple I made didn’t even have the Kinder Bueno or graham crackers and barely had any marshmallows, so you can really add as much or as little as you want. ✳️ Instructions: 1. Mix the light butter, brown sugar substitute, and granulated sugar substitute together until creamy. 2. Add the egg, egg whites, and vanilla and mix again. 3. Add all the dry ingredients and mix until a thick dough forms. 4. Fold in the Lily’s chocolate chips and let the dough sit for 5–8 minutes. 5. Press half the dough into a parchment-lined 8x8 pan, add as many marshmallows as you want, then cover with the remaining dough. 6. Top with extras if using. 7. Bake at 350°F for about 20–25 minutes, until the edges and top are golden. 8. Let cool completely before slicing so it firms up and gets crunchier. ✳️ Note: There is more sugar substitute in this recipe because it helps the blondies crystallize and get much crunchier after baking and cooling.

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