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@nataliefaithbyrd: 🥲

Natalie Faith🍓
Natalie Faith🍓
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Friday 15 March 2024 00:27:52 GMT
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justjesshoffman
styled by | jess :
That brush looks so good
2024-03-15 01:01:32
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#zeyraa - with :: @raksha_mahendra nemenin abangsad wkwk..., udh jngn galau lagi..bisaa koo u move on darii dia.., don't worry ikhlas in cwe itu, udh bnr jomblo happy eakk🤟🏻😜#vidbar#dancetrend#rpworld#gasukaskip📵 #roleplay#masukberanda #withabangsat🤙🏻
#zeyraa - with :: @raksha_mahendra nemenin abangsad wkwk..., udh jngn galau lagi..bisaa koo u move on darii dia.., don't worry ikhlas in cwe itu, udh bnr jomblo happy eakk🤟🏻😜#vidbar#dancetrend#rpworld#gasukaskip📵 #roleplay#masukberanda #withabangsat🤙🏻
📣 𝐆𝐚𝐫𝐮𝐝𝐚 𝐂𝐡𝐚𝐦𝐩𝐢𝐨𝐧𝐬𝐡𝐢𝐩 𝐒𝐞𝐫𝐢𝐞𝐬 🦅 🏟️📍 Gelora Bung Tomo 🆚🗓️ Kuwait — 5 September 🆚🗓️ Lebanon — 8 September ‣ #KitaGaruda ‣ #GarudaMendunia
📣 𝐆𝐚𝐫𝐮𝐝𝐚 𝐂𝐡𝐚𝐦𝐩𝐢𝐨𝐧𝐬𝐡𝐢𝐩 𝐒𝐞𝐫𝐢𝐞𝐬 🦅 🏟️📍 Gelora Bung Tomo 🆚🗓️ Kuwait — 5 September 🆚🗓️ Lebanon — 8 September ‣ #KitaGaruda ‣ #GarudaMendunia
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
Phông hè xinh #phông #aophong #xuhuong #viral #hssv #outfit
Phông hè xinh #phông #aophong #xuhuong #viral #hssv #outfit
this is the best day ever, ITS ONLY UP FROM HERE!!!!!! #forbes30under30 #forbes
this is the best day ever, ITS ONLY UP FROM HERE!!!!!! #forbes30under30 #forbes
You Can CHANGE Your Mindset With ISAAC #tboi #thebindingofisaac #isaac #indie
You Can CHANGE Your Mindset With ISAAC #tboi #thebindingofisaac #isaac #indie

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