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@solenemazingue_: I love this design 💜 IG: solenemazingue_ ✨ #CapCut #fyp #solenemazingue #pourtoi #craniotomysurvivor #figureskater #viralnails #nailsartvideos #nails #nailsoftiktok #chromenails #oilchromenail #oilnails #montreal

Solène Mazingue
Solène Mazingue
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Region: CA
Tuesday 20 June 2023 15:31:44 GMT
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millapannier
mils 🐆 :
😻😻
2023-06-20 15:36:58
1
vivvvvvv21
Vivi :
They’re beautiful 🤩🤩🤩
2023-06-23 19:20:59
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ocqnn
•.¸¸.•´´¯`••._.• 🎀 𝒩𝒾𝒶 :
OMG SLAY
2023-06-28 13:15:49
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"Hope you see the better in me, always end bettering me" || Come & Go #juicewrld #999 #viral #lirycs #fyp #lljw #juicewrld999
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Bersaing! #masukberanda #fypp4u #kalimantan #elitecees🙀🆙
Bersaing! #masukberanda #fypp4u #kalimantan #elitecees🙀🆙
BISCOFF APPLE PIE #food #recipe #applepie #biscoff #pie #tasty #fy #foryou #foryoupage COOKIE DOUGH 130 g unsalted butter (room temperature) 75 g granulated sugar a pinch of salt 1 egg (medium) 250 g all-purpose flour FILLING 850 g apples (1100 g with skin) 40 g granulated sugar 8 g vanilla sugar (1 packet) 6 g cinnamon powder (2 teaspoons) 70 g walnuts 75 g Biscoff spread TOPPING 175 g Biscoff spread CREAM 150 g mascarpone 125 g Biscoff spread springform pan 24 cm (9.5 inch) Mix the soft butter with the sugar in a large bowl. Add the salt, beaten egg, and flour. Knead until smooth. Dust your work surface with flour and roll out the dough into a round sheet, slightly larger than the diameter of the springform pan. Line the base and sides of the pan with the dough and press it down firmly (tip: use the back of a spoon). Place in the fridge for a while. Peel the apples and cut them into cubes. Heat a frying pan over medium heat and cook the apple cubes with the granulated sugar, vanilla sugar, and cinnamon powder for 5–7 minutes, until softened and lightly caramelized. Add the walnuts and 75 g of Biscoff spread, and stir well. Spread the apple mixture over the cookie dough base. Bake the pie in a preheated oven at 175 °C (350 °F) for 40–50 minutes. Keep an eye on the baking time, as every oven is different. Then let the pie cool completely. Melt 175 g of Biscoff spread in a small saucepan over low heat. Pour the melted Biscoff spread evenly over the cooled pie. Place the tart in the fridge for at least 4–5 hours, preferably overnight, so the flavors can develop. Mix the mascarpone with 125 g of Biscoff spread for 1–2 minutes until smooth and creamy. Transfer to a piping bag with a nozzle. Optional: drizzle thin lines of melted Biscoff spread over the top. Pipe small dollops of cream along the edge of the pie. Cut the tart into slices and serve.
BISCOFF APPLE PIE #food #recipe #applepie #biscoff #pie #tasty #fy #foryou #foryoupage COOKIE DOUGH 130 g unsalted butter (room temperature) 75 g granulated sugar a pinch of salt 1 egg (medium) 250 g all-purpose flour FILLING 850 g apples (1100 g with skin) 40 g granulated sugar 8 g vanilla sugar (1 packet) 6 g cinnamon powder (2 teaspoons) 70 g walnuts 75 g Biscoff spread TOPPING 175 g Biscoff spread CREAM 150 g mascarpone 125 g Biscoff spread springform pan 24 cm (9.5 inch) Mix the soft butter with the sugar in a large bowl. Add the salt, beaten egg, and flour. Knead until smooth. Dust your work surface with flour and roll out the dough into a round sheet, slightly larger than the diameter of the springform pan. Line the base and sides of the pan with the dough and press it down firmly (tip: use the back of a spoon). Place in the fridge for a while. Peel the apples and cut them into cubes. Heat a frying pan over medium heat and cook the apple cubes with the granulated sugar, vanilla sugar, and cinnamon powder for 5–7 minutes, until softened and lightly caramelized. Add the walnuts and 75 g of Biscoff spread, and stir well. Spread the apple mixture over the cookie dough base. Bake the pie in a preheated oven at 175 °C (350 °F) for 40–50 minutes. Keep an eye on the baking time, as every oven is different. Then let the pie cool completely. Melt 175 g of Biscoff spread in a small saucepan over low heat. Pour the melted Biscoff spread evenly over the cooled pie. Place the tart in the fridge for at least 4–5 hours, preferably overnight, so the flavors can develop. Mix the mascarpone with 125 g of Biscoff spread for 1–2 minutes until smooth and creamy. Transfer to a piping bag with a nozzle. Optional: drizzle thin lines of melted Biscoff spread over the top. Pipe small dollops of cream along the edge of the pie. Cut the tart into slices and serve.

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