@_sessiz1insan: #kesfetbeniall Tükenmiş İnsanlarda Görülen altı özellik

Sessiz¹insan
Sessiz¹insan
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Region: TR
Sunday 10 November 2024 20:41:21 GMT
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leyla.omarova
Leýla Omarova :
6sida var sukur Alhamdulillah
2024-11-11 16:35:26
1
natiq.zeynalov69
Natiq Zeynalov :
hepsi məndə var
2024-11-15 19:43:47
0
_gulu34
.. :
hamısı
2024-11-15 19:07:32
0
sonsuzakadar_55
Sonsuzakadar_55 :
6 da 6 yuh 🥺
2024-12-02 18:45:50
0
elisatorun8
Elisa Torun :
hepsi var ama dışarıya hep gülüyorum
2024-11-11 10:01:32
250
happy._.liffe
İlayydaa🌺 :
hocam bunları biliyoruz da keşke çözüm yollarını paylaşsanız
2024-11-11 13:35:27
44
heyat_qanunu7
Mehi :
Hepsi var bende. Napıyım şimdi😏 tedavisi varmış. Yokk qaliba🥺
2024-11-11 10:40:21
25
ayse_dmlpnr
Ayşe :
Üç tanesi var 😳neyim bem şimdi
2024-11-11 22:44:26
15
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RASPBERRY MACADAMIA COOKIES WITH WHITE CHOCOLATE (NO BAKE)  #raspberries #food #Recipe #cookies #chocolate #nobake #fy #fyp #foryoupage RASPBERRY MIXTURE   200 g raspberries   60 g granulated sugar   COOKIE DOUGH   200 g Maria biscuits   75 g macadamia nuts (unsalted)   100 ml heavy cream (unwhipped)   250 g white chocolate   COATING   Grated coconut   TOPPING   125 g white chocolate   Place the raspberries and sugar in a skillet over medium heat. Simmer gently for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into the sieve. Press firmly with a spatula or spoon to separate the juice from the seeds. Transfer the raspberry mixture into a piping bag and set aside. Finely grind the Maria biscuits in a food processor.     Finely grind the macadamia nuts as well.   Bring the heavy cream to just below boiling (do not boil). Add the white chocolate (250 g, broken into pieces). Let it sit for 1 minute and then mix until smooth. In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts, and white chocolate ganache. Mix well. Take 20 g of dough and roll it into a ball. Repeat until all the dough is used.   Spread grated coconut on a plate. Roll each ball in the coconut until fully covered.   Place the coated balls on a sheet of baking paper. Use a cookie cutter or ring (Ø 4 cm) to center each ball. Gently press a shallow hole in the middle with the back of a wooden spoon, your finger, or another tool. Repeat for all the balls.   Melt 125 g of white chocolate in a bain-marie (double boiler). Transfer the melted chocolate to a piping bag.   Fill each indentation with a layer of raspberry mixture. Drizzle melted white chocolate on top. Finally, pipe a small amount of raspberry mixture on each cookie and use a toothpick to create a decorative pattern.   Cover the raspberry macadamia cookies and refrigerate until set, preferably overnight.
RASPBERRY MACADAMIA COOKIES WITH WHITE CHOCOLATE (NO BAKE) #raspberries #food #Recipe #cookies #chocolate #nobake #fy #fyp #foryoupage RASPBERRY MIXTURE 200 g raspberries 60 g granulated sugar COOKIE DOUGH 200 g Maria biscuits 75 g macadamia nuts (unsalted) 100 ml heavy cream (unwhipped) 250 g white chocolate COATING Grated coconut TOPPING 125 g white chocolate Place the raspberries and sugar in a skillet over medium heat. Simmer gently for 5-7 minutes, stirring regularly. Place a sieve over a bowl and pour the raspberry mixture into the sieve. Press firmly with a spatula or spoon to separate the juice from the seeds. Transfer the raspberry mixture into a piping bag and set aside. Finely grind the Maria biscuits in a food processor. Finely grind the macadamia nuts as well. Bring the heavy cream to just below boiling (do not boil). Add the white chocolate (250 g, broken into pieces). Let it sit for 1 minute and then mix until smooth. In a deep bowl, combine the ground Maria biscuits, ground macadamia nuts, and white chocolate ganache. Mix well. Take 20 g of dough and roll it into a ball. Repeat until all the dough is used. Spread grated coconut on a plate. Roll each ball in the coconut until fully covered. Place the coated balls on a sheet of baking paper. Use a cookie cutter or ring (Ø 4 cm) to center each ball. Gently press a shallow hole in the middle with the back of a wooden spoon, your finger, or another tool. Repeat for all the balls. Melt 125 g of white chocolate in a bain-marie (double boiler). Transfer the melted chocolate to a piping bag. Fill each indentation with a layer of raspberry mixture. Drizzle melted white chocolate on top. Finally, pipe a small amount of raspberry mixture on each cookie and use a toothpick to create a decorative pattern. Cover the raspberry macadamia cookies and refrigerate until set, preferably overnight.

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