@shopwithdylann: What was he thinking I meant 😅 #sneakers #shoes #comfortableshoes #shoe #cheapshoes

shopwithdylann

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Friday 16 August 2024 03:03:22 GMT

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jlatie_06 :

Proof

2024-09-11 18:44:36

1

Mel JR :

I'm very curious now...😏😁

2024-09-15 01:04:57

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wrkingman89 :

"ask you serious question" then asks a dumb question

2024-09-10 18:27:32

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Sooo dankbar für dieses tolle pony ❤️😍Soll ich das öfters machen? 😜🫣 nicht selbstverständlich das sie all das so mit macht 🥹💞 @𝘖𝘳𝘪𝘢𝘯𝘢♡︎ und üse tolli DJ 😝 dankeee fürss chooo ❤️👀

Sooo dankbar für dieses tolle pony ❤️😍Soll ich das öfters machen? 😜🫣 nicht selbstverständlich das sie all das so mit macht 🥹💞 @𝘖𝘳𝘪𝘢𝘯𝘢♡︎ und üse tolli DJ 😝 dankeee fürss chooo ❤️👀

vimos florencia hoy 😳😍 el autobusero se llevó una rama con el y rompió el cristal… ig:anitarqp #primos #fyp #parati #crucero #florencia

vimos florencia hoy 😳😍 el autobusero se llevó una rama con el y rompió el cristal… ig:anitarqp #primos #fyp #parati #crucero #florencia

Homemade Fig Newtons for episode 22 of Better Than Store-Bought! Recipe below 👇 or click the link in bio for the full recipe on our website. This recipe will convince you that fig newtons deserve a place in your snack rotation 😍 They’re also super easy to make vegan – just sub butter with your favorite nondairy alternative! We haven’t personally tried these gluten free, but we’re pretty sure it will work just fine with an all purpose gluten free flour. If you don’t love figs, this recipe should also work with other dried fruits, like cherries, raisins or apricots. RECIPE (makes 20 cookies): Cookies: 1 cup all-purpose flour ¾ cup whole wheat flour ⅓ cup + 1 tablespoon brown sugar 6 tablespoons cold butter, cubed 2 eggs, whisked 1 teaspoon vanilla extract ¾ teaspoon baking powder ¼ teaspoon kosher salt Filling: 8 oz dried mission figs ⅓ cup water ¼ cup bourbon or other dark alcohol ½ - ¾ tablespoon maple syrup zest and juice of half a lemon ½ teaspoon cinnamon ⅛ teaspoon cloves ⅛ teaspoon nutmeg pinch of salt Make your dough. Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed butter and pulse a few times until pieces are small and evenly incorporated. Add in vanilla extract and about ¾ of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency. Use your hands to shape the dough into a rectangle, then wrap dough up in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Make the filling. Add all of the filling ingredients to a small saucepan and stir. Bring to a boil, then lower to a simmer and cover with a lid. Check every few minutes, mashing lightly with a spoon. Cook until liquid has completely been absorbed into the dried figs. Let the fig mixture cool, then transfer to a food processor or blender and blend until smooth. Preheat oven to 350˚F / 175˚ C. Prepare the dough. On a lightly floured surface, divide dough into four equal pieces. If the dough feels too sticky, work in a little more flour with your hands. Roll dough into a 3

Homemade Fig Newtons for episode 22 of Better Than Store-Bought! Recipe below 👇 or click the link in bio for the full recipe on our website. This recipe will convince you that fig newtons deserve a place in your snack rotation 😍 They’re also super easy to make vegan – just sub butter with your favorite nondairy alternative! We haven’t personally tried these gluten free, but we’re pretty sure it will work just fine with an all purpose gluten free flour. If you don’t love figs, this recipe should also work with other dried fruits, like cherries, raisins or apricots. RECIPE (makes 20 cookies): Cookies: 1 cup all-purpose flour ¾ cup whole wheat flour ⅓ cup + 1 tablespoon brown sugar 6 tablespoons cold butter, cubed 2 eggs, whisked 1 teaspoon vanilla extract ¾ teaspoon baking powder ¼ teaspoon kosher salt Filling: 8 oz dried mission figs ⅓ cup water ¼ cup bourbon or other dark alcohol ½ - ¾ tablespoon maple syrup zest and juice of half a lemon ½ teaspoon cinnamon ⅛ teaspoon cloves ⅛ teaspoon nutmeg pinch of salt Make your dough. Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed butter and pulse a few times until pieces are small and evenly incorporated. Add in vanilla extract and about ¾ of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency. Use your hands to shape the dough into a rectangle, then wrap dough up in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Make the filling. Add all of the filling ingredients to a small saucepan and stir. Bring to a boil, then lower to a simmer and cover with a lid. Check every few minutes, mashing lightly with a spoon. Cook until liquid has completely been absorbed into the dried figs. Let the fig mixture cool, then transfer to a food processor or blender and blend until smooth. Preheat oven to 350˚F / 175˚ C. Prepare the dough. On a lightly floured surface, divide dough into four equal pieces. If the dough feels too sticky, work in a little more flour with your hands. Roll dough into a 3"-4" long cylinder, then roll into a 9" long x 4" wide rectangle, using a bench scraper to help square up the sides. Pipe in the filling. Scoop filling into a piping bag or a plastic sandwich bag with a corner cut off. Pipe two strips of filling side by side down the middle of the dough (lengthwise), leaving a small margin on each end of the cookie so it doesn't ooze out when baking. Form the cookie. Fold each side of the dough over the filling, then pinch the seam and ends closed with your fingers. Flip it over and roll very gently with a rolling pin to flatten the cookie out and flatten the seam. Bake. Carefully transfer the logs seam side down to a nonstick baking sheet. (If using nonstick, make sure to use parchment paper.) Bake for 18-22 minutes, until the bottom is lightly browned. Let cool completely and then slice each log into ~5 cookies (about 1.5 inches long each). #figs #homemade #snack

@Louis Producer🎛 @Daniel Leytor. #trapperuano #detroit #elagustino #puentenuevo #viral #fyp #yerzy #26is #parati

@Louis Producer🎛 @Daniel Leytor. #trapperuano #detroit #elagustino #puentenuevo #viral #fyp #yerzy #26is #parati

#kamal_el_bacha شكون مزوجة دكالي تبان عندي هنا راكي عندك الطابع #دكالة #دكالة_بلاد_الخيرات #دكالة_بلاد_الخيرات❤️💪💯 #زيف_حياتي #اكسبلور #نصائح #كمال_الباشا #فضفضة #kamalelbacha #explore #foryoupage #tiktoklongs #viralvideos #foryoupage❤️❤️ #fyp #فرنسا🇨🇵_بلجيكا🇧🇪_المانيا🇩🇪_اسبانيا🇪🇸 #الشعب_الصيني_ماله_حل😂😂 @👻👺زيف_حياتي👺👻

#kamal_el_bacha شكون مزوجة دكالي تبان عندي هنا راكي عندك الطابع #دكالة #دكالة_بلاد_الخيرات #دكالة_بلاد_الخيرات❤️💪💯 #زيف_حياتي #اكسبلور #نصائح #كمال_الباشا #فضفضة #kamalelbacha #explore #foryoupage #tiktoklongs #viralvideos #foryoupage❤️❤️ #fyp #فرنسا🇨🇵_بلجيكا🇧🇪_المانيا🇩🇪_اسبانيا🇪🇸 #الشعب_الصيني_ماله_حل😂😂 @👻👺زيف_حياتي👺👻

with @jennifer.coppen 😍 Mama Kamari aq buatin Hair Color Brunette Balayage, Pas Banget Ama karakter Mamari yg Fun, Energetic Dan Sexy #mamari #jennifercoppen #kamari #bali #baliindonesia

with @jennifer.coppen 😍 Mama Kamari aq buatin Hair Color Brunette Balayage, Pas Banget Ama karakter Mamari yg Fun, Energetic Dan Sexy #mamari #jennifercoppen #kamari #bali #baliindonesia

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