@mj_ll11: #عٍآشُقٌت_آلُِصمت🖤#صمتي_لـغتـي❤️‍#أمہيہرة_ألصہمہت❤️#Silence_lover💞#fypシ #viral #foryou #n___a❤️ #n_r_n❤️

عــاشــقــة الــصــمــت🤍🔇

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Monday 12 February 2024 19:03:34 GMT

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مـيـﮯثومي💕 :

اريد ارتبط 😂🥺💋

2024-02-18 19:01:04

3

نازوڪيه♡ :

اي والله

2025-06-21 11:37:30

1

حً ـنِوِ آل کِمِࢪ❤️🤍 :

گلشي بـ الدنيا عگب عينك غريب.❤️🍂😔✨

2024-02-18 12:54:18

14

الحب الأول :

@جوهرة💎 الصمت:وليس الحب أن تاخذ قلب أحدهم، ولكن الحب أن تخلق مكانا لايمكن لأحد أن يأخذه...$

2024-02-13 05:55:58

13

الخــالـدي ⁹¹¹ :

مطلقة و مالي حدا بدنيا 🥺💔

2024-02-25 23:18:11

2

ৎ੭ ؍ﹾ٭ﹾ ρ᎗᎗බɹɹ̈̇ɹ :

لكثير من النساء امامي لكن تلك البعيده في قلبي أقسمت لها على وفائي سأبقى اعشقها حتى مماتي

2024-02-17 15:15:48

24

قلب عصفور 🤍 :

@خلگ شايب وليس حبي مثل اي حب يمر بيه اي بشر حبي الك مثل جنون وساعات مثل ملاك من انام وخلي صورتك وسط قلبي ونظر عيني حتى ارتاح وبدي اشم عطرك وسمع ضحتك

2024-02-13 09:54:17

3

MY WAY :

الصــــــمت لغتــــي 😔🌹

2024-02-23 22:48:32

0

عسكري :

والك شمه حيل هاي ثلاثينيه ام العطر كله فديتج والله ام شامه 😊

2024-02-16 20:19:57

3

نسمات الفجر :

لا تبتعد عني

2024-02-18 18:17:38

5

#¹ 🇮🇶 :

ما تتحمل ريد رتبط

2024-02-16 23:21:41

11

✯عـᬼ🦋᭄᭄ᬼـنۆديه☆ :

منو يستاهل

2024-02-17 16:08:49

2

𝐌𝐚𝐫𝐯𝐢𝐥𝐲𝐧 :

اذا مو بيك بيمن تستلذ روحي 💔😔

2024-02-18 10:25:09

3

صمت💞 :

ربي يحفظكم لبعض

2024-02-12 19:52:09

3

انفاسي :

نزلي الحفظ فدوة لقلبج

2024-02-15 10:52:55

3

بنت ال تميم 🦅 :

اي والله 💔

2024-02-19 07:23:39

11

إيلاف :

ربي٠يخليكم٠لبعض٠متصيرون٠مذلنه🥰

2024-02-12 20:19:05

5

آلَحًزٍيَنِ :

ربي يحفظك ويسعدكم🌹♥

2024-02-12 19:08:41

4

احباب الروح :

ربي لا يحرم كل محب

2024-02-16 02:05:54

2

『حً ـفُيّدُ آلَآكَآبّـــــــر』 :

ربي يحفظكم

2024-02-12 19:05:49

5

قهوة الصباح :

🌹🌹ذوق جميل

2024-02-13 11:51:38

3

عشق من الماضي :

بيني وبينك مسافات ولاكن ما بين روحي و روحك همسة شوق لا يسمعها إلا نبض قلبي وقلبك سلاما لمن غاب........... عن العين في القلب ... حضوره مكتمل ❤️

2024-02-12 22:46:51

4

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Other Videos

fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 mins to an hour before baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree

fudgey & chewy 🤤 if you prefer brownie corners & crinkly tops, you’ll absolutely love these!! ingredients: 350g powdered sugar (a little less than 3 cups, but you can use 3 cups as well since this recipe is pretty forgiving) 60-65g cocoa powder (about 8-10 tablespoons if using tablespoons however using a scale is the best because tbsp weights may vary) – you can adjust this to 60g of cocoa powder if you prefer a sweeter cookie! 1/2 tsp salt 3 egg whites from 3 large eggs! (about 1/2 cup of liquid egg whites) 1/2 to 1 cup semi sweet chocolate chips (optional but recommended!) – depending how much chocolate you like! you can also use milk but i'm a semi sweet/dark choco girl. 1 tsp instant coffee (use 1/2 tsp if you are caffeine sensitive) 1 tsp vanilla bean paste (optional but adds great flavor) **if you live in a hot climate and the dough is super runny, try putting it in the fridge for 30 mins to an hour before baking** directions: preheat oven to 350°f (175°c). line a baking sheet with parchment paper and lightly butter it so the cookies do not stick. in a large bowl, add powdered sugar, cocoa powder, salt, egg whites, instant coffee, and vanilla bean paste. stir until a thick glossy batter forms. fold in the chocolate chips if you are using them. scoop 2 to 3 tablespoons of batter per cookie onto the prepared baking sheet. leave at least 4 to 5 inches between each cookie because they spread a lot while baking. four to a cookie sheet will definitely prevent them from touching, but you can fit six if you do not mind if they bake into each other a bit. place the cookie tray directly in the middle of your oven. bake for 8 to 10 minutes. at 8 minutes the cookies will cool into a very fudgy texture. the longer you bake them, the less fudgy they will be. ten minutes should be the maximum baking time. immediately after baking, use a round bowl to gently scoot and round out the cookies. this will help “fluff” up the edges, which can be a bit flat right out of the oven. remove the cookies from the baking sheet right after shaping so they do not continue cooking on the hot tray. transfer to a cooling rack and let them cool completely before eating. enjoy!!! tips: -for the fudgiest texture, stick closer to 8 minutes of baking time. -bake in the middle of the oven to prevent burning. use good quality cocoa powder for a richer chocolate flavor. -if you don’t like coffee, you can skip the instant coffee, but it really brings out the chocolate taste. -make sure to leave plenty of space between cookies because they spread a lot. four to a cookie sheet will keep them from touching, six if you are fine with them touching a little. -transfer the cookies off the baking sheet right away so they stay soft in the middle. -immediately after baking, use a round bowl to gently scoot and round out the cookies. this helps “fluff” up the edges, which can be a bit flat straight from the oven. #brownie #cookies #flourless #baking #glutenfree

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