@a_b_e_y_a_s_r2007: #حزن #حزن_غياب_وجع_فراق_دموع_خذلان_صدمة #حالات_واتس #حلات_واتس #دموع

ابـــو ياسـ⃟ـــر𓆰¹🐊🖤
ابـــو ياسـ⃟ـــر𓆰¹🐊🖤
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Wednesday 12 June 2024 08:40:59 GMT
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user5300955040616
ابو جهاد :
عادي براحتك اهم شي راحتك عندي 😔
2024-07-12 22:39:17
8
9xr909
اينــ؏ــم.رقاوـ⃟ـبية "💚 :
طيب اوك ماشي شكرا 😂💔🙂
2024-07-11 09:39:26
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nn_20w14
Naruto Uzumaki :
انا صالي ثلاث ايام انتضر احد يراضيني منهم ولا احد جا يراضيني بس عادي 😒😒
2024-07-05 04:09:44
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bdwe26
ابـن ㅤོالـــســبـعـ𓂆 :
طيب 👌. عادي 🥲
2024-07-11 17:36:51
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user1161800812714
🤣مشكلجيه 🤣 :
حلمي حدا يفهمني
2025-02-12 00:38:12
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user6768387565997
єรгคค🤍🫀❤ :
فعلا والله 🥺
2024-06-30 20:00:29
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hanansuetaruh
hanan :
هدا اني
2024-08-14 16:18:26
1
its_princess_nano
ن و ر 🎀✨ :
👍😂sa7 😂😂😂 bas lhmdella. ma 3ad az3al 3ashin 7ada Le be ro7 bayje100000😂😂😂😂hhh😂😂😂
2024-07-12 19:32:36
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Berry Cheesecake Recipe 🫐🤍 This berry cheesecake is perfect for dessert or a coffee break! Creamy cheesecake on a crunchy butter cookie crust, topped with a luscious blueberry glaze - enjoy! 🥰 📝 Ingredients  (19cm diameter pan) For the crust: •	100 g butter cookies, finely crushed (approx. 1 cup) •	50 g butter, melted (approx. 3 1/2 tbsp) For the  Filling: •	300 g quark (low-fat or 20%) or unsalted cream cheese (approx. 1 1/3 cups) •	50 ml heavy cream (approx. 3 1/3 tbsp) •	50 g sugar (approx. 1/4 cup) •	1 egg (medium size) •	1 tsp cornstarch •	1 tsp vanilla extract For the glaze: •	100 g fresh blueberries (approx. 3/4 cup) •	20 g sugar (approx. 1 1/2 tbsp) •	1 tsp cornstarch •	1 tbsp lemon juice •	2 tbsp water 🤍 Instructions: 1.	Preheat the oven to 320°F (160°C) for conventional heat or 285°F (140°C) for convection. 2.	Mix the crushed butter cookies with the melted butter until combined. Press the mixture firmly and evenly into the bottom of a 19 cm (7 1/2 inch) springform pan. 3.	In a bowl, mix the quark (or cream cheese) with heavy cream, sugar, egg, cornstarch, and vanilla extract until smooth. Pour the mixture over the prepared crust and spread it evenly. 4.	Bake the cheesecake on the middle rack for 40–45 minutes, until the filling is set but still slightly jiggly in the center. Allow the cheesecake to cool completely in the pan. 5.	In a small saucepan, combine blueberries, sugar, lemon juice, water, and cornstarch. Heat over medium, stirring until the mixture thickens. Remove from heat and strain through a fine sieve for a smooth glaze, or leave as is for a chunkier topping. 6.	Spread a thin layer of blueberry glaze over the cooled cheesecake. Any leftover glaze can be stored in the fridge for other desserts. 7.	Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the glaze to set. 8.	Before serving, remove the cheesecake from the springform pan and garnish with fresh berries and mint leaves if desired. Tip: Adjust the thickness of the blueberry glaze to your preference by adding more or less of it on top. Enjoy baking and savor every bite!🤍
Berry Cheesecake Recipe 🫐🤍 This berry cheesecake is perfect for dessert or a coffee break! Creamy cheesecake on a crunchy butter cookie crust, topped with a luscious blueberry glaze - enjoy! 🥰 📝 Ingredients (19cm diameter pan) For the crust: • 100 g butter cookies, finely crushed (approx. 1 cup) • 50 g butter, melted (approx. 3 1/2 tbsp) For the Filling: • 300 g quark (low-fat or 20%) or unsalted cream cheese (approx. 1 1/3 cups) • 50 ml heavy cream (approx. 3 1/3 tbsp) • 50 g sugar (approx. 1/4 cup) • 1 egg (medium size) • 1 tsp cornstarch • 1 tsp vanilla extract For the glaze: • 100 g fresh blueberries (approx. 3/4 cup) • 20 g sugar (approx. 1 1/2 tbsp) • 1 tsp cornstarch • 1 tbsp lemon juice • 2 tbsp water 🤍 Instructions: 1. Preheat the oven to 320°F (160°C) for conventional heat or 285°F (140°C) for convection. 2. Mix the crushed butter cookies with the melted butter until combined. Press the mixture firmly and evenly into the bottom of a 19 cm (7 1/2 inch) springform pan. 3. In a bowl, mix the quark (or cream cheese) with heavy cream, sugar, egg, cornstarch, and vanilla extract until smooth. Pour the mixture over the prepared crust and spread it evenly. 4. Bake the cheesecake on the middle rack for 40–45 minutes, until the filling is set but still slightly jiggly in the center. Allow the cheesecake to cool completely in the pan. 5. In a small saucepan, combine blueberries, sugar, lemon juice, water, and cornstarch. Heat over medium, stirring until the mixture thickens. Remove from heat and strain through a fine sieve for a smooth glaze, or leave as is for a chunkier topping. 6. Spread a thin layer of blueberry glaze over the cooled cheesecake. Any leftover glaze can be stored in the fridge for other desserts. 7. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the glaze to set. 8. Before serving, remove the cheesecake from the springform pan and garnish with fresh berries and mint leaves if desired. Tip: Adjust the thickness of the blueberry glaze to your preference by adding more or less of it on top. Enjoy baking and savor every bite!🤍

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