@jeah3777: #duet with @BANAT BY

jean davao toril bharain

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Region: BH

Monday 23 September 2024 16:13:05 GMT

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jean davao toril bharain :

ok para way samok

2024-09-23 21:12:57

1

queenayatrucking :

🥰🥰🥰

2024-09-23 20:55:34

1

atchiejing :

❤️❤️❤️

2024-09-23 20:51:59

1

Lito Lisondra549 :

🥰🥰🥰

2024-09-23 18:34:28

1

jean davao toril bharain :

pinklawan naba tayo nito

2024-09-23 16:36:28

1

jean davao toril bharain :

alam na dis hhhi

2024-09-23 16:36:09

1

jean davao toril bharain :

pinklawan naba tayo nito 😁😁😁😁😁

2024-09-23 16:29:28

1

jean davao toril bharain :

alam kuna Leni Robredo for president

2024-09-23 16:26:20

1

jean davao toril bharain :

OK fine inday sara😢😢😢

2024-09-23 16:16:45

1

Lourdes Enojo :

🥰🥰🥰

2024-09-23 22:28:03

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Ngga terasa Sdh 8 bulan mama tinggalkan kami semua,yang tenang disana ya mama sayang😥🫶🤲Alfatihah #fypシ #rinduibu #ibu #alfatihah #xybca

Ngga terasa Sdh 8 bulan mama tinggalkan kami semua,yang tenang disana ya mama sayang😥🫶🤲Alfatihah #fypシ #rinduibu #ibu #alfatihah #xybca

صوت راديو للمونتاج 😂👌🏻

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Recipe: Mushroom Cookies (Gribochki/Грибочки)🍄 Another favorite childhood dessert of mine 🫠 Back in the day these cuties were sold at most of eastern european bakeries, grocery stores, and we even made them in high school! Traditionally they are filled with dulce-de-leche, strawberry or raspberry jams, and are dipped in dark or milk chocolate 🍫 For this festive version, mine are filled with pureed sparkling cranberries and dipped in tinted white chocolate 🍄 You will need: 150 g (3/4 cups) granulated sugar 113 g (1/2 cup, 1 stick) unsalted butter, at room temperature 2 eggs, at room temperature 46 g (3 tbsp) sour cream 1 tsp baking powder 312 g (2.5 cups) all-purpose flour Filling: 1/2 cup cranberry sauce or pureed sparkling cranberries. 2 tbsp almond flour. White chocolate, melted and tinted in red. Finely crushed almonds, hazelnuts, walnuts, or pecans. Cream the sugar, butter, and eggs until all are combined and smooth, about 5 minutes. Add sour cream, one tablespoon at a time, mix until well combined. Add baking powder and flour. Transfer the dough onto kitchen plastic, flatten into a disc, cover and refrigerate for 20 minutes. Preheat oven to 350 F. Divide chilled dough, reserving 2/3 for mushroom caps, and 1/3 - for stems. Form 20 balls for the caps (each should weigh 20-23 grams), and 20 logs for the stems (each should weigh 15 grams and be apprx. 2 inches in length). Place on baking pan/cookie sheet lined with parchment paper 1

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