@elysian.living: DIY peppermint bowl 🍬🥣 #candycane #peppermint #DIY #holiday #homedecor #christmasdecor #giftideas #diygift #viral #aesthetic #christmastreats #inspo

Victoria Ortega

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Region: US

Wednesday 11 December 2024 23:11:41 GMT

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Comments

🦈🌺.Sharky.🌺🦈 :

what you gonna do when it melts?

2024-12-12 01:19:07

571

Emily B ⭐️ :

This is so cute but I’d be worried about ants.

2024-12-17 04:15:44

242

Avina :

Is it still sticky after it hardens?

2024-12-13 21:16:18

65

raexhunt :

This is creative AF 😭❤️🥰

2024-12-11 23:17:06

292

Jjjjjjjj :

Its summer where i love, the flies will go straight for this

2025-03-02 06:20:24

0

tree :

Cute but I would eat the whole thing before it’s done

2024-12-12 04:13:22

78

TF_FAMILYofficial :

aquí si aplica el "si quieres el tazón cómetelo también no"

2024-12-15 17:23:30

26

✨itssmgrz :

“💗” para cambiar mi fyp

2024-12-17 02:35:58

4

mikayla mcneany :

This is adorable!! I’m obsessed ♥️😍

2024-12-12 00:24:12

19

Eve Martel :

This would save on dish washing haha

2024-12-13 05:57:18

3

Brielle Berg :

how do you even think of this!? IM OBSESSED & need one 😍💓

2024-12-12 02:48:58

7

Micah│DIY│Organization | ASMR :

Love this 💗

2024-12-19 01:35:33

1

+🤍Aisha🤍+ :

mine broke down...

2025-03-04 09:53:10

1

૮₍ ´˶• ᴥ •˶` ₎ა :

love them

2024-12-11 23:15:45

2

ReynoldsBrands :

The creativity 👏

2024-12-12 17:58:05

11

Brianna🎀 :

hello 🫶

2024-12-11 23:17:55

2

آمنہ🦢 :

R u having youtube channel? I watch ur videos thats why I am asking😅

2024-12-14 12:32:03

6

Soofya ⋆｡ﾟ☁︎｡ﾟ☾ ﾟ｡⋆: :

النمل وقته وقته

2024-12-15 16:44:57

2

gabby :

so cute love it ❤️❤️❤️

2024-12-11 23:19:07

1

𝓐 :

Omg finally!❤️❤️❤️

2024-12-11 23:17:51

1

Cccv :

Amooo!!

2024-12-12 14:08:00

1

⭐️ :

So cute!💖 ily

2024-12-12 00:24:05

1

Victorie Sheila Adams :

Smart

2025-01-03 06:52:21

0

ℳ. :

I love your videos 💖💖

2025-02-10 19:05:33

0

🍓 strawberry girl🍓 ⁷⁷ :

mind blown 😳

2024-12-12 00:26:04

0

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Other Videos

MOROCCAN CHICKEN BUNS #food #recipe #ramadan #morocco #chicken DOUGH 240 ml lukewarm milk 7 g instant yeast (1 tbsp) 12 g honey 40 ml sunflower oil 400 g all-purpose flour 8 g salt (1⅓ tsp) 1 egg (beaten) sliced almonds CHICKEN FILLING 15 g unsalted butter 20 ml olive oil 120 g yellow onion (1 onion) 450 g chicken thighs 10 g fresh parsley 3 g ras el hanout (1 tsp) 3 g onion powder (1 tsp) 2 g cayenne pepper (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g turmeric (⅔ tsp) 4.5 g salt (⅔ tsp) 50 g green olives, sliced 60 g crème fraîche 100 g grated cheese EXTRA cheese slices In a deep bowl, combine the lukewarm milk, yeast, and honey. Mix well and let sit for 5 minutes. Add the sunflower oil and mix thoroughly. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour, or until the dough has doubled in size. Heat the butter and olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes. Add the chicken thighs, ras el hanout, onion powder, cayenne pepper, garlic powder, turmeric, salt, and parsley. Cook for 5–6 minutes until the chicken is done. Add the olives and crème fraîche and mix well. Add the grated cheese and stir until combined. Let the mixture cool. Deflate the dough and divide it into 12 equal pieces. Shape into balls. Flatten a ball of dough. Place a slice of cheese on top and spoon some of the chicken mixture over it. Fold the dough into a square parcel. Place the rolls on a baking tray lined with parchment paper. Brush with the beaten egg and sprinkle with sliced almonds. Let rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200 °C (390 °F) for 12–18 minutes, or until golden brown.

MOROCCAN CHICKEN BUNS #food #recipe #ramadan #morocco #chicken DOUGH 240 ml lukewarm milk 7 g instant yeast (1 tbsp) 12 g honey 40 ml sunflower oil 400 g all-purpose flour 8 g salt (1⅓ tsp) 1 egg (beaten) sliced almonds CHICKEN FILLING 15 g unsalted butter 20 ml olive oil 120 g yellow onion (1 onion) 450 g chicken thighs 10 g fresh parsley 3 g ras el hanout (1 tsp) 3 g onion powder (1 tsp) 2 g cayenne pepper (⅔ tsp) 2 g garlic powder (⅔ tsp) 2 g turmeric (⅔ tsp) 4.5 g salt (⅔ tsp) 50 g green olives, sliced 60 g crème fraîche 100 g grated cheese EXTRA cheese slices In a deep bowl, combine the lukewarm milk, yeast, and honey. Mix well and let sit for 5 minutes. Add the sunflower oil and mix thoroughly. Then add the flour and salt. Knead for 10–12 minutes until smooth. Cover and let rise for 1 hour, or until the dough has doubled in size. Heat the butter and olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes. Add the chicken thighs, ras el hanout, onion powder, cayenne pepper, garlic powder, turmeric, salt, and parsley. Cook for 5–6 minutes until the chicken is done. Add the olives and crème fraîche and mix well. Add the grated cheese and stir until combined. Let the mixture cool. Deflate the dough and divide it into 12 equal pieces. Shape into balls. Flatten a ball of dough. Place a slice of cheese on top and spoon some of the chicken mixture over it. Fold the dough into a square parcel. Place the rolls on a baking tray lined with parchment paper. Brush with the beaten egg and sprinkle with sliced almonds. Let rise for 30 minutes, or until doubled in size. Bake the rolls in a preheated oven at 200 °C (390 °F) for 12–18 minutes, or until golden brown.

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