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@shopikun01: I love Mrs. Green Apple's music! 🍏 #ライラック #mrsgreenapple #cover
しょぴくん/shopikun
Open In TikTok:
Region: JP
Monday 15 July 2024 08:02:00 GMT
2161970
21278
4415
1185
Music
Download
No Watermark .mp4 (
7.56MB
)
No Watermark(HD) .mp4 (
28.14MB
)
Watermark .mp4 (
6.93MB
)
Music .mp3
Comments
貧脚ローディー(卵様) :
フォロワー確認民集まれ
2024-07-15 08:04:49
8459
ゴキブリホイホイ :
しょぴくんつらいよね。アンチに負けないでね。
2024-07-15 10:33:50
2824
レオ :
しょぴくん7万人切ったねおめでとう!
2024-07-15 08:12:56
2860
ポプテピーナツ :
しょぴくんアンチに負けないで 応援してます!5万人頑張ってください‼️
2024-07-15 09:24:30
1162
nt :
しょぴくんつらいよね。あんちにまけないでね。
2024-07-15 09:40:58
662
ke :
Mrsだけは手を出すなと思っていた
2024-07-15 10:16:09
843
nana628 :
今日も安定にフォロワー確認しに来た人✋
2024-07-15 08:50:50
827
遺伝的 :
#しょぴくんを救いたい
2024-07-15 08:45:52
385
tも :
別に嬉しくないけど早くみれた
2024-07-15 08:03:46
750
ぴちゃ :
アンチに負けて頑張らないでください!
2024-07-15 08:16:58
359
ら行 :
きょうも頑張ってるね もうだいぶフォロワー減ったけど いっぱい再生されてるから しょぴくんはすごい! 寝る時間はちゃんととってね!
2024-07-15 08:08:49
173
ozakin0301 :
しょぴくん応援してるよがんばれ歌うま
2024-07-15 08:30:29
237
味醂 :
しょぴくんつらいよね。アンチに負けないでね。
2024-07-15 08:20:02
199
ぴちゃ :
マジですき! ンン!かわいすぎ! コッコほんとすき!
2024-07-15 08:16:08
207
マドリディスタ :
しょぴくん3万人までがんばれ!
2024-07-15 08:06:47
333
メグスラ :
定期 アンチ負けんな👍
2024-07-15 08:04:26
199
ハヨン🐻❄️💚🐾🐈⬛💙🫧 :
しょぴくんの声大好き!!これからも頑張ってくださいね!!✨✨
2024-07-15 09:39:12
69
🐻❄️💚しょぴなー🐼💚 :
アンチにも負けないでください
2024-07-15 09:27:28
38
nami(なみ)🫘🎮 :
しょぴくんってメンタル強いね
2024-07-15 08:15:28
225
Rua :
かわいすぎ! わぁ〜! いい声だぁ🥰 いーねー!
2024-07-15 08:24:26
40
36 :
しあわせ にこにこ たのしいね 生きてこ
2024-07-15 08:07:11
58
そーま :
最近しょぴくんのフォロワーを確認するのが日課になってきてる
2024-07-15 08:32:34
181
たこやきㄘゃƕ 🐼💚 :
本当にかわいいし振り付け完璧なの凄い 😢💞
2024-07-15 08:10:19
25
たまごボーロ!🎋🎼 :
歌声神すぎん?!しょぴくん高音似合うんだけど!
2024-07-15 08:14:25
22
To see more videos from user @shopikun01, please go to the Tikwm homepage.
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Bruschetta Garlic Bread (FULL RECIPE BELOW) will be your go-to summer appetizer! A garlicky baked baguette topped with a fresh tomato topping and drizzle of balsamic glaze – what’s not to love? For a secret shortcut ingredient that achieves top-notch garlicky goodness, we’re leaning on @TOOM Garlic Dips. I use this fragrant, creamy spread for all my homemade garlic bread ventures, as well as on sandwiches, wraps, or as a dip for chips and veggies. TOOM is sold in Costco, Whole Foods, Publix, Wegmans, and Meijer. Bruschetta Garlic Bread Serves 6 to 8 5 to 6 Roma or plum tomatoes ¼ cup basil leaves 2 garlic cloves, minced 2 tsp. white balsamic vinegar (or classic dark balsamic vinegar) 2 Tbsp. extra-virgin olive oil Kosher salt and black pepper to taste 1 baguette ¾ cup TOOM Original Garlic Dip Balsamic glaze for garnish Preheat oven to 425ºF. Slice the stem end off each tomato, and slice tomatoes in half lengthwise. Use a spoon to remove seeds (optional, however I find this creates a less watery bruschetta with more concentrated flavor). Finely chop tomatoes and add to a large bowl. Roll the basil leaves up and thinly slice crosswise. Add basil to bowl with tomatoes, along with garlic, vinegar, olive oil, a generous sprinkle of kosher salt, and a few grinds of cracked black pepper. Let sit while you prepare garlic bread. Slice baguette in half lengthwise. (If your baguette is super long, slice it into fours, as shown in the video.) Spread TOOM Garlic Dip evenly on each half, and place bread on a large, rimmed baking sheet. Bake for 12 to 15 minutes, until the edges are gold and crisp. Top garlic bread with bruschetta mixture, and finish with a drizzle of balsamic glaze and extra fresh basil, if desired. Cut at a diagonal into slices and serve warm. #toom
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Blueberry And White Chocolate Cheesecake | A perfect make-ahead dessert if you have any family occasions coming up, make the cake & coulis and in advance and pop them in the fridge till serving 🫐 🍰 Serves: 8 Time: 40 mins + setting time 200g plain digestive biscuits 100g butter 400g good-quality white chocolate, broken into pieces 250g full-fat cream cheese 250g mascarpone cheese 250ml double cream 250g blueberries For the coulis: 150g blueberries 2 tbsp icing sugar Juice of half a lemon 1. Grease and line a 20cm (8in) non-stick springform cake tin. 2. Bash the biscuits in a resealable bag with a rolling pin, or any other blunt instrument you can do serious damage with, until you have fine crumbs. 3. Melt the butter in a large saucepan over a medium heat then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge to chill while you prepare the rest of the ingredients. 4. Place the white chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally. 5. Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the melted white chocolate and lastly fold in most of the blueberries, holding a few back to serve. 6. Spread the mixture evenly over the top of the biscuit base, then cover and place in the fridge to chill and set for at least 2-3 hours. 7. When almost ready to serve, make the coulis. Add the blueberries, icing sugar & lemon juice to a small pan over a high heat. Bring to the boil, then turn down the temperature and simmer for 5 mins until the blueberries are soft. 8. Remove the cheesecake from the tin and serve in generous slices drizzled with the coulis and some extra blueberries.
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