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@sweetloveu18: "Eu não estou apaixonada, é apenas um jogo que fazemos " #tradução #traducao #tipografia #typography #edits #edit

sweetloveU18
sweetloveU18
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Region: BR
Monday 02 October 2023 13:53:13 GMT
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Comments

user603270813
Docinho ❤️ :
essa música de Russ é Top 😪❤️
2023-10-29 23:59:33
12
mika3rocha
rocha.mika :
ESSA ME DOI HORRORES 🥺😪
2023-11-28 11:29:44
4
maycont765
Michael Júlio :
top essa música mano 🥰🥰
2023-10-03 04:50:24
2
lubrifica04
Sorrisomaroto😏😎🌑 :
Eu amo essa música não tem como
2025-07-03 23:43:54
3
keziarodrigues15
Kezia Rodrigues :
Nossa que musicaaaaaaaaa manooooooo 🥺
2023-10-29 02:02:35
2
edrike8
edrick@130 :
doi no coração essa 💔
2023-12-08 05:03:43
1
kaique.moreno13
kaíque :
música boa demais
2023-10-08 23:19:10
1
madalenalima375
Madalena lima :
e isso💔
2023-11-04 18:15:48
2
mariafer..rp
mariafer..rp :
💙
2025-09-30 11:25:11
0
carla031118
Carolinabittt :
🥰
2025-10-07 04:54:06
0
its_ravennatxtz
its_ravennatxt :
😂
2026-01-10 02:34:07
0
patriciadoamaral07
It's Ciara :
❤
2025-10-24 18:40:55
0
lubrifica04
Sorrisomaroto😏😎🌑 :
🥰🥰🥰
2025-07-03 23:41:44
0
yan.lucas.ignacio
yanlc :
😂
2025-06-11 02:28:03
0
httpszone
Vitoria :
😂😂😂
2024-09-08 14:53:18
0
mylenaantunes
Mylena :
Essa é pedrada
2023-11-24 02:10:36
1
drezzakkj
Dré🤯 :
Porra essa música n sai da minha cabeça por queeeee
2024-02-11 04:29:36
0
lucas.alves224
Lucas Alves :
ma o eu vou curtir todos os vídeos com essa música @RUSS
2023-11-22 21:27:16
1
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Brown Butter Pumpkin Spice Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ½ cup (120g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt 3⅓-3¾ cups (400-450g) all-purpose flour (start low and only add more, a little at a time, if it’s too sticky) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ½ cup (113g) brown butter, cooled until soft/opaque (you can place it in the fridge to speed this up) ⅔ cup (135g) packed brown sugar 2 tsp cinnamon 1 tsp pumpkin spice Frosting: 6 oz (170g) cream cheese, room temp ¼ cup (57g) brown butter, cooled until soft/opaque 1½ cups (180g) powdered sugar ¾ tsp vanilla extract ½ tsp pumpkin spice Pinch of salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs/until doubled. For the filling, mix the soft brown butter, brown sugar, pumpkin spice, and cinnamon until combined/spreadable. Roll dough into a large rectangle on a lightly floured surface. Spread the filling evenly over it. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese and brown butter together until smooth. Then, beat in powdered sugar, vanilla, pumpkin spice, and salt until fully combined. Spread over the warm rolls. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #pumpkinspice #fallrecipes
Brown Butter Pumpkin Spice Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ½ cup (120g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt 3⅓-3¾ cups (400-450g) all-purpose flour (start low and only add more, a little at a time, if it’s too sticky) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ½ cup (113g) brown butter, cooled until soft/opaque (you can place it in the fridge to speed this up) ⅔ cup (135g) packed brown sugar 2 tsp cinnamon 1 tsp pumpkin spice Frosting: 6 oz (170g) cream cheese, room temp ¼ cup (57g) brown butter, cooled until soft/opaque 1½ cups (180g) powdered sugar ¾ tsp vanilla extract ½ tsp pumpkin spice Pinch of salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs/until doubled. For the filling, mix the soft brown butter, brown sugar, pumpkin spice, and cinnamon until combined/spreadable. Roll dough into a large rectangle on a lightly floured surface. Spread the filling evenly over it. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese and brown butter together until smooth. Then, beat in powdered sugar, vanilla, pumpkin spice, and salt until fully combined. Spread over the warm rolls. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #pumpkinspice #fallrecipes
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#mohamadsido93 #شعب_الصيني_ماله_حل😂😂

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