@maisyjrobertson: New piercings x

Maisyrobertson
Maisyrobertson
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Region: ID
Sunday 17 September 2023 15:38:55 GMT
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bymyside007
BREDAREAL1💯 :
💯🥷🥰, biggest fam
2023-09-18 14:22:59
1
anselmalique
Mal :
This look like it hurt
2023-09-19 12:14:42
0
jamieb8646
Jamie :
Oh, hi!
2023-09-17 16:45:29
0
lordkibaki
🥩 :
Lovely
2023-09-19 15:54:53
1
nelly6996777
Freaknica6996 :
Can't take my eyes off u 😂
2023-09-20 19:38:45
0
miaselune
m :
these comments suck! men are gross, you look adorable
2023-09-20 03:10:28
2
arlemoher
ᴀʀʟᴇᴍᴏʜᴇʀ.♡︎🇰🇪🇰🇪 :
show them😁😁
2023-09-20 09:31:25
0
davyembry710
Davy Embry :
weighted blanket
2023-09-17 22:35:04
0
jord_trust01
J1£0 :
Let’s see then
2023-09-17 16:29:37
0
n07ur5vtcalais
N07UR5 :
Yeah show em mami
2023-09-18 09:43:07
0
To see more videos from user @maisyjrobertson, please go to the Tikwm homepage.

Other Videos

Passionfruit Custard Cannelloni Cannoli inspired by the Aussie vanilla slice! This cannoli hack uses easy-to-find @San Remo Pasta  instant cannelloni for the shells and is soo much quicker than making them from scratch. And you don’t need any metal cannoli tubes! Traditional cannelloni and cannoli were childhood favourites of mine, so I loved combining them in one recipe for this partnership with @sanremopasta (AD) x PASSIONFRUIT CUSTARD CANNELLONI CANNOLI (makes around 10) Ingredients 65g (⅓ cup) sugar 60g (½ cup) custard powder 440g (1 ¾ cups) dairy-free milk 110g (½ cup) vegan block or spreadable butter 60g (½ cup) passionfruit puree 2 teaspoons vanilla extract 10 x San Remo cannelloni shells Deep-frying oil, as needed Icing sugar, to decorate 1. Add the sugar and custard powder, and around half of the milk to a large saucepan. Whisk until there are no lumps. Mix in the rest of the milk and the butter. 2. Place the saucepan over medium-high heat. Cook and constantly whisk the mixture until it has thickened a lot. Mix in the passionfruit puree and vanilla. Set aside to cool then chill in the fridge for at least 2 hours. If the custard sets too much, use a whisk or stick blender to loosen the mixture. 3. Optional, for lighter cannoli: Bring a pot of water to a boil and add the cannelloni (you may need to cook them in 2 batches). Cook for only 1 minute. Drain and rinse the cannelloni. 4. In a medium heavy-bottomed pan, heat about 5cm of oil over medium-high heat. When the oil is hot, add the cannelloni. Gently stir the cannelloni to make sure all sides are cooked evenly. Drain the fried cannelloni on paper towels. 5. When the cannelloni is cool, use a piping bag to pipe the chilled custard into each tube. 6. Serve immediately, or store in the fridge for a few hours.
Passionfruit Custard Cannelloni Cannoli inspired by the Aussie vanilla slice! This cannoli hack uses easy-to-find @San Remo Pasta instant cannelloni for the shells and is soo much quicker than making them from scratch. And you don’t need any metal cannoli tubes! Traditional cannelloni and cannoli were childhood favourites of mine, so I loved combining them in one recipe for this partnership with @sanremopasta (AD) x PASSIONFRUIT CUSTARD CANNELLONI CANNOLI (makes around 10) Ingredients 65g (⅓ cup) sugar 60g (½ cup) custard powder 440g (1 ¾ cups) dairy-free milk 110g (½ cup) vegan block or spreadable butter 60g (½ cup) passionfruit puree 2 teaspoons vanilla extract 10 x San Remo cannelloni shells Deep-frying oil, as needed Icing sugar, to decorate 1. Add the sugar and custard powder, and around half of the milk to a large saucepan. Whisk until there are no lumps. Mix in the rest of the milk and the butter. 2. Place the saucepan over medium-high heat. Cook and constantly whisk the mixture until it has thickened a lot. Mix in the passionfruit puree and vanilla. Set aside to cool then chill in the fridge for at least 2 hours. If the custard sets too much, use a whisk or stick blender to loosen the mixture. 3. Optional, for lighter cannoli: Bring a pot of water to a boil and add the cannelloni (you may need to cook them in 2 batches). Cook for only 1 minute. Drain and rinse the cannelloni. 4. In a medium heavy-bottomed pan, heat about 5cm of oil over medium-high heat. When the oil is hot, add the cannelloni. Gently stir the cannelloni to make sure all sides are cooked evenly. Drain the fried cannelloni on paper towels. 5. When the cannelloni is cool, use a piping bag to pipe the chilled custard into each tube. 6. Serve immediately, or store in the fridge for a few hours.

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