@nikkistore2409: Tranh đính đá số hoá nhiều hình xinh xắn #xhtiktok #xh #tranhdinhda #tranhdinhdasohoa #tranhdinhdanikkistore #tranhdinhdamini #nikkistore

NikkiStore2409

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Saturday 22 July 2023 16:22:42 GMT

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Family Thanh Tí :

cho em hỏi giấy ý là giấy gì v ạ?

2024-01-07 14:49:12

2

Watson_🩸 [ 0ut ᖇOᒪᗴ ] :

bồ ơi mất cục đỏ đỏ r nên lm k 🥹

2024-01-19 12:48:59

1

ng hài hước tim đầy vết xước🥰 :

cậu ơi cho tớ hỏi là cái giấy đó.lấy đâu vậy hj

2024-07-02 03:21:58

0

bùi :

cho anh thêm hạt được ko

2024-03-15 16:40:05

2

Luna :

bao nhiệu v ak

2024-06-19 05:11:06

0

nhân :

chị ơi cho em xin làm với chị ơi

2025-05-03 08:54:26

1

Bé mỡ🌈 :

😂😂😂

2025-07-14 12:36:05

0

Phương Phón :

😂

2025-06-07 03:27:46

0

@harleyquinn :

🙃

2025-04-13 14:30:29

0

bích ngọc :

😁😁😁

2025-04-12 01:08:41

0

Uyên.Vy :

🥰🥰🥰

2025-03-27 12:51:00

0

khểnh🌈68n1 :

🥰

2025-03-24 13:32:58

0

cô bán hàng xinh gái :

😂😂😂

2025-03-15 13:04:40

0

Thùy Linh Lê Thị :

😂

2025-02-23 02:29:44

0

Hoàng Phúc Railway Channel🚂 :

😁

2025-02-03 03:18:29

0

cc3m :

😂

2025-02-02 02:21:29

0

ly :

💗

2025-01-18 11:38:31

0

Con chuột bị tưng tửng :

😁😁😁

2024-01-16 12:16:17

0

An Nhiên :

😂😂😂

2024-12-14 00:42:00

0

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Je vois trop de créateurs de contenu faire cette erreur; Mal se positionner lorsqu’ils filment leur réels. Mal placer leur textes, titres et sous-titres lorsqu’ils éditent leur vidéos et malgres un contenu de qualité leur perdre de l’engagement et des potentiels clients car leur contenu est perçu comme « amateur » Alors pour éviter ça place la template par dessus ta vidéo et assure toi que tout soit bien cadré ✅ Abonne toi pour pas rater les prochains tips et améliorer ta création de contenu 🔥 #creationdecontenu #réseauxsociaux #marketingreseauxsociaux #entrepreneurdigital #editing #reelinstagram #strategiedecontenu

Je vois trop de créateurs de contenu faire cette erreur; Mal se positionner lorsqu’ils filment leur réels. Mal placer leur textes, titres et sous-titres lorsqu’ils éditent leur vidéos et malgres un contenu de qualité leur perdre de l’engagement et des potentiels clients car leur contenu est perçu comme « amateur » Alors pour éviter ça place la template par dessus ta vidéo et assure toi que tout soit bien cadré ✅ Abonne toi pour pas rater les prochains tips et améliorer ta création de contenu 🔥 #creationdecontenu #réseauxsociaux #marketingreseauxsociaux #entrepreneurdigital #editing #reelinstagram #strategiedecontenu

CLASSIC BROWN BUTTER BROOKIES I willlll be thinking about these until further notice 🤌 I mean you get the best of both worlds in every bite sooo…what’s not to love?! Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 9-16): Brown Butter Chocolate Chip Cookie Layer: - 1/2 cup (113g) salted butter - 1/2 cup (115g) brown sugar - 1/4 cup (55g) granulated sugar - 1 egg, at room temperature - 1 tbsp (15ml) heavy cream, at room temperature (sub: milk of choice) - 1 tsp (4g) vanilla extract - 1 cup + 6 tbsp (165g) all-purpose flour - 1/2 tsp (3g) baking soda - 1/2 tsp (2g) baking powder - Pinch of salt - 3/4 cup (150g) chocolate chips (I used semi-sweet) Brown Butter Brownie Layer: - 1 cup (226g) salted butter - 1/2 cup + 2 tbsp (50g) cocoa powder - 6oz dark chocolate chips - 2 tbsp (30ml) olive oil - 3 eggs, at room temperature - 3/4 cup (170g) brown sugar - 3/4 cup (165g) granulated sugar - 2 tsp (8g) vanilla extract - 1/2 cup + 1 tbsp (68g) all-purpose flour - 1/2 tsp (3g) salt - 3/4 cup (150g) chocolate chips of choice Instructions: Preheat the oven to 350F. For thicker and fudgier brookies, grease and line an 8x8” square baking pan with parchment paper; for thinner and crisper brookies, use a 9x9” square baking pan. Set aside. Brown the butter for the cookie dough. Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8minutes). Once golden, remove from the heat and immediately pour into a large bowl. Set aside to cool while you prepare the chocolate mixture for the brownie layer. Brown the butter and prepare the chocolate mixture for the brownie layer. Repeat the process for the brown butter by adding the 1 cup of butter to a saucepan and slightly browning. Once brown and while still on the heat, add in the cocoa powder, and quickly stir to combine. Remove from the heat, let stand for 1-2 minutes, then mix in the chocolate chips and olive oil until smooth. Set aside to cool while you continue preparing the cookie dough. Continue the cookie dough. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Once the brown butter for the cookie dough has cooled slightly, add both sugars and whisk to combine. Add the egg and vanilla, and whisk until well combined and lighter in color. Then whisk in the heavy cream (or milk of choice) until incorporated. Add the dry ingredients into the wet, and fold until just combined. Then fold in the chocolate chips. Cover the bowl with plastic wrap and place in the fridge while you continue making the brownie batter. Continue the brownie batter. In a large bowl, whisk together the eggs and both sugars, until the sugar is fully dissolved and the mixture is frothy. Then whisk in the vanilla. Once the chocolate mixture that you previously prepared is cooled (it’s fine if it’s still a little warm), stream it into the egg/sugar mixture as you whisk, until all of the chocolate mixture is fully incorporated. Fold in flour and salt. Then, fold in the chocolate chips. Assemble. Spread half of the brownie batter into the bottom of the prepared baking pan. Form large discs of half of the cookie dough and dollop them on top of the brownie batter, with some of the brownie batter still showing. Repeat by spreading the remaining brownie batter on top, then finish by dolloping with the remaining cookie dough. You should have alternating layers of brownie batter and cookie dough that you will get in each bite. Bake at 350F for 55-65 minutes, until golden brown. The edges should be set and golden, yet the middle should still look slightly soft. Check the brookies at 30 minutes; if the top starts to brown too much, tent with foil. Let the brookies cool in the pan for at least 20 minutes. Then carefully remove and cut with a sharp knife into 9 or 16 squares (depending on how large you want them). Serve with a sprinkle of flaky sea salt and a cold glass of milk. Enjoy! #brownbutter #brookies #bestbrookierecipe

CLASSIC BROWN BUTTER BROOKIES I willlll be thinking about these until further notice 🤌 I mean you get the best of both worlds in every bite sooo…what’s not to love?! Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 9-16): Brown Butter Chocolate Chip Cookie Layer: - 1/2 cup (113g) salted butter - 1/2 cup (115g) brown sugar - 1/4 cup (55g) granulated sugar - 1 egg, at room temperature - 1 tbsp (15ml) heavy cream, at room temperature (sub: milk of choice) - 1 tsp (4g) vanilla extract - 1 cup + 6 tbsp (165g) all-purpose flour - 1/2 tsp (3g) baking soda - 1/2 tsp (2g) baking powder - Pinch of salt - 3/4 cup (150g) chocolate chips (I used semi-sweet) Brown Butter Brownie Layer: - 1 cup (226g) salted butter - 1/2 cup + 2 tbsp (50g) cocoa powder - 6oz dark chocolate chips - 2 tbsp (30ml) olive oil - 3 eggs, at room temperature - 3/4 cup (170g) brown sugar - 3/4 cup (165g) granulated sugar - 2 tsp (8g) vanilla extract - 1/2 cup + 1 tbsp (68g) all-purpose flour - 1/2 tsp (3g) salt - 3/4 cup (150g) chocolate chips of choice Instructions: Preheat the oven to 350F. For thicker and fudgier brookies, grease and line an 8x8” square baking pan with parchment paper; for thinner and crisper brookies, use a 9x9” square baking pan. Set aside. Brown the butter for the cookie dough. Add the 1/2 cup butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8minutes). Once golden, remove from the heat and immediately pour into a large bowl. Set aside to cool while you prepare the chocolate mixture for the brownie layer. Brown the butter and prepare the chocolate mixture for the brownie layer. Repeat the process for the brown butter by adding the 1 cup of butter to a saucepan and slightly browning. Once brown and while still on the heat, add in the cocoa powder, and quickly stir to combine. Remove from the heat, let stand for 1-2 minutes, then mix in the chocolate chips and olive oil until smooth. Set aside to cool while you continue preparing the cookie dough. Continue the cookie dough. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Once the brown butter for the cookie dough has cooled slightly, add both sugars and whisk to combine. Add the egg and vanilla, and whisk until well combined and lighter in color. Then whisk in the heavy cream (or milk of choice) until incorporated. Add the dry ingredients into the wet, and fold until just combined. Then fold in the chocolate chips. Cover the bowl with plastic wrap and place in the fridge while you continue making the brownie batter. Continue the brownie batter. In a large bowl, whisk together the eggs and both sugars, until the sugar is fully dissolved and the mixture is frothy. Then whisk in the vanilla. Once the chocolate mixture that you previously prepared is cooled (it’s fine if it’s still a little warm), stream it into the egg/sugar mixture as you whisk, until all of the chocolate mixture is fully incorporated. Fold in flour and salt. Then, fold in the chocolate chips. Assemble. Spread half of the brownie batter into the bottom of the prepared baking pan. Form large discs of half of the cookie dough and dollop them on top of the brownie batter, with some of the brownie batter still showing. Repeat by spreading the remaining brownie batter on top, then finish by dolloping with the remaining cookie dough. You should have alternating layers of brownie batter and cookie dough that you will get in each bite. Bake at 350F for 55-65 minutes, until golden brown. The edges should be set and golden, yet the middle should still look slightly soft. Check the brookies at 30 minutes; if the top starts to brown too much, tent with foil. Let the brookies cool in the pan for at least 20 minutes. Then carefully remove and cut with a sharp knife into 9 or 16 squares (depending on how large you want them). Serve with a sprinkle of flaky sea salt and a cold glass of milk. Enjoy! #brownbutter #brookies #bestbrookierecipe

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