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@nelson_e_rafael: Vestido de Seda🔥🌾 Essa é de fazer o morto levantar da cova e abrir uma gelada! . . #musica #sertanejo #cover #modao #sertanejoraiz #viral_video #fyp

nelson_e_rafael
nelson_e_rafael
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Region: BR
Wednesday 12 February 2025 01:12:08 GMT
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wallison2025
WallisonSantos :
isso aí !cantam muito
2025-02-28 01:42:10
0
nicole_nunes33
Nicole Nunes Godoi Fernandes :
👏👏
2025-02-13 01:56:19
0
jennimouraxz
jenni :
🔥🔥🔥🔥
2025-02-12 13:15:37
0
offdaana2
Ana 🪶🇺🇸 :
🔥
2025-02-12 01:26:33
0
eduarda_araujo46
𝙳𝚞𝚍𝚒𝚗𝚑𝚊 🌵💖 :
😻😻
2025-02-12 01:18:25
0
carlosalmeidacostaa
🅒🅐🅡🅛🅞🅢 🅒🅞🅢🅣🅐 :
mió do Uberlândia...
2025-03-06 01:37:25
0
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Chocolate Caramel Cookies (No Bake) #food #Recipe #caramel #cookies #nobake #chocolate #fy #fyp #foryoupage COOKIE MIXTURE 220 g Maria biscuits 100 ml heavy cream 300 g milk chocolate 150 g caramel TOPPING 100 g milk chocolate 25 g caramel Instructions: Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 300 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. Melt 100 g milk chocolate using a double boiler (bain-marie). Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. Slice the chocolate-caramel bars into squares and serve.
Chocolate Caramel Cookies (No Bake) #food #Recipe #caramel #cookies #nobake #chocolate #fy #fyp #foryoupage COOKIE MIXTURE 220 g Maria biscuits 100 ml heavy cream 300 g milk chocolate 150 g caramel TOPPING 100 g milk chocolate 25 g caramel Instructions: Heat the heavy cream in a saucepan until just below boiling point. Remove from heat and add 300 g milk chocolate. Let it sit for 1 minute, then stir into a smooth ganache. Roughly chop the Maria biscuits using a food processor or a knife. Place them in a large bowl and mix with the chocolate ganache until combined. Spread half of the cookie mixture into a tray and press it down firmly. Evenly drizzle 150 g caramel sauce over it. Cover with the remaining cookie mixture and smooth out the top. Use plastic wrap to press it down tightly. Refrigerate for at least 4-5 hours, preferably overnight. Melt 100 g milk chocolate using a double boiler (bain-marie). Pour the melted chocolate evenly over the cookie mixture. Immediately drizzle 25 g caramel sauce in thin lines over the chocolate. Use a toothpick or skewer to create a decorative pattern in the caramel and chocolate. Cover and refrigerate until the topping is set. Slice the chocolate-caramel bars into squares and serve.

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