@manga.green.anima: Gojo clip to edit credit to @sukuna🌙 follow him for more #gojo #manga #clip #foryou #fypシ゚viral #fypシ #foryoupage #viral

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Sunday 05 May 2024 15:00:59 GMT
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longchickenedits
sparky4snow :
Bro doesn't need shakes
2024-05-06 04:15:59
190
so1dier_of_god
SHAN :
I edited it check my videos
2024-05-06 13:39:37
27
memesboi666
memesboi666 :
Why ur edit list almost like my 🙏🙏🙏😭😭
2024-05-07 12:17:36
3
livelaughdurian
durian :
bro gave haiko morr homework
2024-06-23 02:19:00
15
callme_u.s.e.l.e.s.s
Fruitysprout. :
bro gave us homework
2024-05-29 05:52:17
5
zaineddin0
Zaineddin :
Bro no lag🤨
2024-10-02 20:32:49
1
klquaaa
pubert :
doesnt let me post cuz of copyright
2024-08-11 18:28:08
0
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Brown butter oreo birthday cake cookies #baking #cookies   For the white chocolate bark  235g white chocolate (2 bars)  8 Oreos without the cream, chopped 50g sprinkle (you can add more if you like)  For cookie dough 145g salted butter  165g brown sugar  35g granulated sugar  1 egg 1/4 tsp salt 1 tbsp vanilla extract  195g all-purpose flour 3/4 tsp baking soda  Half of the chopped chocolate bark, reserved the rest for topping For chocolate bark  1. Melt the chocolate using the double boiler method. Once fully melted, remove it from the heat.  2. Allow the chocolate to cool for at least 3 minutes, stirring continuously. Fold in the chopped Oreos and sprinkle, fold till combine.  3. Pour the chocolate mixture onto parchment paper, spread it out evenly, and freeze for 10 minutes.  For cookie dough  1. Preheat your oven to 350°F (175°C).  2. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Once browned, remove from the heat and let it cool slightly.  3. In a separate bowl, whisk together the flour, baking soda, and salt.  4. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth and well combined.  5. Add the egg, mixing well after each addition. Stir in the vanilla extract.  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  7. Gently fold in the chopped chocolate bark.  8. Cover the cookie dough and refrigerate for at least 15 minutes.  9. Scoop the cookie dough onto prepared baking sheets, leaving space between each cookie.  10. Bake for 10–11 minutes or until the edges are golden but the centers remain soft.  11. Remove the cookies from the oven and use a round cutter or similar tool to shape the cookies into neat circles while still warm.  12. Top the cookies with additional chocolate bark pieces.  13. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.  Enjoy!!
Brown butter oreo birthday cake cookies #baking #cookies For the white chocolate bark 235g white chocolate (2 bars) 8 Oreos without the cream, chopped 50g sprinkle (you can add more if you like) For cookie dough 145g salted butter  165g brown sugar 35g granulated sugar 1 egg 1/4 tsp salt 1 tbsp vanilla extract  195g all-purpose flour 3/4 tsp baking soda Half of the chopped chocolate bark, reserved the rest for topping For chocolate bark 1. Melt the chocolate using the double boiler method. Once fully melted, remove it from the heat. 2. Allow the chocolate to cool for at least 3 minutes, stirring continuously. Fold in the chopped Oreos and sprinkle, fold till combine. 3. Pour the chocolate mixture onto parchment paper, spread it out evenly, and freeze for 10 minutes. For cookie dough 1. Preheat your oven to 350°F (175°C). 2. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Once browned, remove from the heat and let it cool slightly. 3. In a separate bowl, whisk together the flour, baking soda, and salt. 4. In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth and well combined. 5. Add the egg, mixing well after each addition. Stir in the vanilla extract. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 7. Gently fold in the chopped chocolate bark. 8. Cover the cookie dough and refrigerate for at least 15 minutes. 9. Scoop the cookie dough onto prepared baking sheets, leaving space between each cookie. 10. Bake for 10–11 minutes or until the edges are golden but the centers remain soft. 11. Remove the cookies from the oven and use a round cutter or similar tool to shape the cookies into neat circles while still warm. 12. Top the cookies with additional chocolate bark pieces. 13. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!!

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