@yinakomfi:

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Tuesday 21 October 2025 03:25:01 GMT

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ty1958 :

hi gorgeous

2025-10-22 01:20:10

2

LaLeyenda2020 :

💕nice

2025-10-21 21:26:09

2

Nicolas :

First

2025-10-21 03:26:24

3

Alphaginger :

Better than Annie

2025-10-22 21:34:03

1

luisaso :

bien bella y hermosa

2025-10-21 03:34:21

3

𝓡𝓸𝓰𝓮𝓻😈🔥 :

aguanta

2025-10-21 03:28:06

3

Sovereing Contreras :

me saludas :3

2025-10-21 03:30:18

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Bruh :

NOOO NO FUI PRIMERO

2025-10-21 03:26:43

3

ISAAC HG🫩😎 :

me saludas pls

2025-10-21 03:26:17

3

Carlos Diaz :

holisss 🥺🥺🥺

2025-10-21 03:26:44

3

✩°｡⋆⸜ ✮ 𝑹𝒆𝒏𝒂 ✮ ⸝⋆｡°✩ :

2025-10-21 03:26:27

4

Dairon Cuadrado :

😻

2025-10-24 12:00:20

1

BJ :

🥰

2025-10-22 20:56:59

1

Nan Ko KoNaing😘🙆 :

♥️♥️♥

2025-10-23 16:59:24

1

junior :

💯

2025-10-22 13:04:53

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junior :

❤

2025-10-22 13:04:53

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panzini :

🥰

2025-10-23 00:25:34

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Genaro Madaleno :

🥰

2025-10-22 14:36:10

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Randall Garcia :

🥰

2025-10-25 02:04:01

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‘. J’C el viejo :

😘😘😘

2025-10-23 15:41:38

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Şevket Metin :

🥰🥰🥰

2025-10-22 08:36:09

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eduardosaavedrava3 :

😁

2025-10-23 01:56:22

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jorgealbertoguich :

🥰

2025-10-23 01:16:30

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Nilo Sapiandante :

💕💕💕

2025-10-21 09:13:17

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abrahamromero5613 :

😍

2025-10-21 12:03:57

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Eggless Chocolate Chip cookies 🍪 Makes: 12–14 cookies Oven: 350°F (175°C) Ingredients * ½ cup (113 g) unsalted butter, softened * ½ cup (100 g) brown sugar, packed * ¼ cup (50 g) white sugar * 3 tbsp (45 g) plain full-fat yogurt * 1 tsp vanilla extract * 1¼ cups (156 g) all-purpose flour * ½ tsp baking soda * ¼ tsp baking powder * ¼ tsp salt * ¾ cup (130 g) semi-sweet chocolate chips Method 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Cream the butter and sugar: Beat the softened butter, brown sugar and white sugar for 2–3 minutes until creamy and slightly fluffy. 3. Add yogurt and vanilla: Add the yogurt and vanilla. Mix until completely combined. The mixture may look slightly curdled—that’s okay. 4. Add dry ingredients: In another bowl, mix together the flour, baking soda, baking powder and salt. 5. Make the dough: Add the dry ingredients to the wet mixture. Mix gently until you no longer see dry flour. Do not overmix. 6. Add chocolate chips: Fold in the chocolate chips. 7. Chill the dough: Cover and refrigerate for 30–45 minutes. This is important for preventing flat cookies. 8. Shape: Scoop about 2 tablespoons (35–40 g) dough per cookie and roll into balls. Place them 2 inches apart on the baking sheet. Don’t flatten them too much. 9. Bake: Bake at 350°F for 10–12 minutes. The edges should be lightly golden while the centres still look soft. 10. Cool: Leave the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack. 🍫 For extra-good cookies Press a few extra chocolate chips on top right before baking. For thicker cookies, chill the dough for the full 45 minutes. Important: Don’t add extra flour just because the dough feels soft. The dough should be soft and slightly sticky before chilling. #cookies #bakery #eggless #subway #oreocookies

Eggless Chocolate Chip cookies 🍪 Makes: 12–14 cookies Oven: 350°F (175°C) Ingredients * ½ cup (113 g) unsalted butter, softened * ½ cup (100 g) brown sugar, packed * ¼ cup (50 g) white sugar * 3 tbsp (45 g) plain full-fat yogurt * 1 tsp vanilla extract * 1¼ cups (156 g) all-purpose flour * ½ tsp baking soda * ¼ tsp baking powder * ¼ tsp salt * ¾ cup (130 g) semi-sweet chocolate chips Method 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Cream the butter and sugar: Beat the softened butter, brown sugar and white sugar for 2–3 minutes until creamy and slightly fluffy. 3. Add yogurt and vanilla: Add the yogurt and vanilla. Mix until completely combined. The mixture may look slightly curdled—that’s okay. 4. Add dry ingredients: In another bowl, mix together the flour, baking soda, baking powder and salt. 5. Make the dough: Add the dry ingredients to the wet mixture. Mix gently until you no longer see dry flour. Do not overmix. 6. Add chocolate chips: Fold in the chocolate chips. 7. Chill the dough: Cover and refrigerate for 30–45 minutes. This is important for preventing flat cookies. 8. Shape: Scoop about 2 tablespoons (35–40 g) dough per cookie and roll into balls. Place them 2 inches apart on the baking sheet. Don’t flatten them too much. 9. Bake: Bake at 350°F for 10–12 minutes. The edges should be lightly golden while the centres still look soft. 10. Cool: Leave the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack. 🍫 For extra-good cookies Press a few extra chocolate chips on top right before baking. For thicker cookies, chill the dough for the full 45 minutes. Important: Don’t add extra flour just because the dough feels soft. The dough should be soft and slightly sticky before chilling. #cookies #bakery #eggless #subway #oreocookies

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