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Thursday 28 November 2024 23:39:57 GMT
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edier.narvaez3
Edier Narvaez :
Amén
2025-01-06 18:56:53
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These Oatmeal Cream Pies will fill you with sweet nostalgia! These soft, chewy cookies are full of warm cinnamon spices and filled with a luscious vanilla buttercream. The best thing about this recipe is there’s no chilling required! They’re the perfect addition to the Thanksgiving table this year. 😋⁠ ⁠ ✨️Don’t forget to save this recipe for later!✨️⁠ ⁠ Ingredients: ⁠ 1 ½ cups White Lily All-Purpose Flour⁠ ½ cup quick oats⁠ 1 teaspoon cinnamon⁠ ½ teaspoon baking powder⁠ ½ teaspoon baking soda⁠ ½ teaspoon kosher salt⁠ ½ cup unsalted butter, room temperature⁠ ¾ cups light brown sugar⁠ ¼ cup granulated sugar⁠ 1 eggs, room temperature⁠ 1 tablespoon molasses⁠ ⁠ Cream filling:⁠ ½ cup unsalted butter, room temp.⁠ 2 cups confectioners’ sugar (240g)⁠ 3-4 tablespoons heavy cream, room temp.⁠ 1 teaspoon vanilla extract⁠ ⁠ Directions:⁠ 1. Preheat oven to 350F.⁠ ⁠ 2. Add flour, oats, cinnamon, baking powder, baking soda, and salt in a food processor. Pulse until oats are partially chopped to add a variety of textures. Set aside.⁠ ⁠ 3. In a large bowl, cream butter and sugars until light and fluffy (about 2-3 minutes). Beat in eggs one at a time and then beat in molasses.⁠ Add flour mixture and mix on low until just combined.⁠ ⁠ 4. Scoop dough into 2-tablespoon balls and place 2 inches apart onto two parchment-lined baking sheets.⁠ ⁠ 5. Bake for 10-12 minutes or until lightly browned on the sides. The center will look under-baked - that’s perfect!⁠ ⁠ 6. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.⁠ ⁠ 7. For filling - cream butter until fluffy. Gradually add powdered sugar and cream. Add vanilla and mix until smooth.⁠ ⁠ 8. For assembly - pipe filling onto the bottom of half the cookies. Top with remaining cookies and press gently.⁠ ⁠ Enjoy, y’all! ❤️⁠
These Oatmeal Cream Pies will fill you with sweet nostalgia! These soft, chewy cookies are full of warm cinnamon spices and filled with a luscious vanilla buttercream. The best thing about this recipe is there’s no chilling required! They’re the perfect addition to the Thanksgiving table this year. 😋⁠ ⁠ ✨️Don’t forget to save this recipe for later!✨️⁠ ⁠ Ingredients: ⁠ 1 ½ cups White Lily All-Purpose Flour⁠ ½ cup quick oats⁠ 1 teaspoon cinnamon⁠ ½ teaspoon baking powder⁠ ½ teaspoon baking soda⁠ ½ teaspoon kosher salt⁠ ½ cup unsalted butter, room temperature⁠ ¾ cups light brown sugar⁠ ¼ cup granulated sugar⁠ 1 eggs, room temperature⁠ 1 tablespoon molasses⁠ ⁠ Cream filling:⁠ ½ cup unsalted butter, room temp.⁠ 2 cups confectioners’ sugar (240g)⁠ 3-4 tablespoons heavy cream, room temp.⁠ 1 teaspoon vanilla extract⁠ ⁠ Directions:⁠ 1. Preheat oven to 350F.⁠ ⁠ 2. Add flour, oats, cinnamon, baking powder, baking soda, and salt in a food processor. Pulse until oats are partially chopped to add a variety of textures. Set aside.⁠ ⁠ 3. In a large bowl, cream butter and sugars until light and fluffy (about 2-3 minutes). Beat in eggs one at a time and then beat in molasses.⁠ Add flour mixture and mix on low until just combined.⁠ ⁠ 4. Scoop dough into 2-tablespoon balls and place 2 inches apart onto two parchment-lined baking sheets.⁠ ⁠ 5. Bake for 10-12 minutes or until lightly browned on the sides. The center will look under-baked - that’s perfect!⁠ ⁠ 6. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.⁠ ⁠ 7. For filling - cream butter until fluffy. Gradually add powdered sugar and cream. Add vanilla and mix until smooth.⁠ ⁠ 8. For assembly - pipe filling onto the bottom of half the cookies. Top with remaining cookies and press gently.⁠ ⁠ Enjoy, y’all! ❤️⁠

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