@korriirowser: lol this was so funny 😂 @Bry 🖤

Korrii Rowser

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Region: US

Friday 06 March 2026 16:47:22 GMT

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Comments

Christal :

Us looking through your glasses 😂🤣

2026-03-07 21:16:02

2712

Haven904🍊🌴 :

Me tryna zoom in on her glasses 🤣🤣🤣

2026-03-07 00:38:00

791

Bree🤭❤️ :

“She boughta rip the lips off” 😭😭😭

2026-03-07 01:23:32

923

Isley’s Mama :

This is the type of friend everyone needs 👏❤️

2026-03-07 19:25:31

899

Bri❤️ :

Me zooming in on your glasses like this🤣💀💀💀

2026-03-07 04:40:51

198

shantee :

😭Sending me😂😂😂😂😂

2026-03-09 01:05:40

247

Are.we.serious. :

I love girlhood

2026-03-07 01:10:14

103

bingbopboom :

😭😭😭

2026-03-08 16:32:52

102

✨Rainbow.Carnage✨ :

You watching her

2026-03-12 23:06:43

21

Lorianna DeArman :

She needs to be everyone’s emotional support hype girl

2026-03-08 19:22:14

224

Monique Moreno :

2026-03-08 18:20:35

17

C_De_La_Rosa :

How we all watching

2026-03-09 19:48:20

42

Alycia | Aesthetic Mess :

I just knowww you are a fun friend to have 😭

2026-03-09 13:55:38

26

theyhatetatti :

2026-03-06 23:36:15

64

kennedy :

guuuuurrrllll 😂 you’re a real hype friend i like you

2026-03-13 18:38:49

29

maliyah burns :

Girlll be careful w dem glasses!😳😂

2026-03-06 20:47:37

158

JuanitaNichelle 🪬 :

The commentary is me as the waxer 😂😂 my clients be having a time 🤭🤭🤭🤭

2026-03-07 21:16:48

29

Lachette :

This my exact type of carrying on with my friends 😂

2026-03-12 23:29:05

7

Tinisha🇻🇮🇻🇮 :

I took off my glasses to look through yours! 🤭😂

2026-03-09 18:55:36

45

Sionni :

😂😂 love me a good wax just for this exact reaction

2026-03-08 00:51:03

27

Autumn Marie :

But can we talk about how gorgeous you are 😍😍

2026-03-10 02:41:54

6

Yodagirl_92 :

girl I need me a you!! 😂👏👏

2026-03-08 17:32:51

17

Aaliyah. 🧸 :

Okay but where is MY friend that’s like this ctfuuuu 😂😂😂

2026-03-07 22:17:35

36

Chyna_90 :

Lmao me watching the lenses 😭😆

2026-03-07 18:47:48

32

Bry 🖤 :

never again 🤣🤣🤣🤣

2026-03-06 17:05:20

116

To see more videos from user @korriirowser, please go to the Tikwm homepage.

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Pull Apart Chocolate Rugelach by @adimarom5 12 servings | 3 hours Dough: 3⅓ cups/500 grams all-purpose flour 1 tablespoon/10 grams active dry yeast or 20 grams fresh yeast 1 cup/230 grams warm water 1/2 cup/95 grams sugar 1 large egg 1/4 cup/35 grams whole milk 4 tablespoons/60 grams unsalted butter, softened A pinch of salt Filling: 5 ounces/150 grams unsalted butter, very soft 1 cup/100 grams unsweetened cocoa powder 1/2 cup/100 grams brown sugar 1/4 cup/30 grams confectioners’ sugar 2 tablespoons chocolate spread 1/4 cup/60 milliliters oil Syrup: 1 cup/200 grams sugar 1 cup/240 milliliters water 1. In a small bowl, stir together the yeast, warm water, and 1 tablespoon of the sugar. Let stand until foamy, about 10 minutes. 2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, egg, milk, and the yeast mixture. Mix on low speed until a shaggy dough forms. Add the butter and salt, and knead on medium speed until the dough is smooth and slightly sticky, about 10 minutes. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour, or refrigerate overnight. 3. In a medium bowl, combine the butter, cocoa powder, demerara sugar, and confectioners’ sugar. Mix with a spatula until mostly smooth. Add the chocolate spread and oil, and stir until fully combined and spreadable. 4. Once the dough has risen, divide it in half. Lightly flour a work surface and roll out one piece into a medium-thick rectangle, about 12 by 14 inches. Spread half of the cocoa filling over one half of the dough. Fold the dough in half lengthwise and press gently to seal. Lightly flour both sides and roll again into a large rectangle. Spread half of the remaining filling over one half and fold again. Roll once more into a thin rectangle, about 1/8-inch thick. 5. Using a pizza cutter or sharp knife, slice the dough into even strips, then cut each strip into triangles. Roll each triangle up from the wide end toward the tip, stretching gently as you roll. Repeat with the remaining dough and filling. 6. Arrange the rugelach seam-side down in a greased 9-inch/23 cm round or square cake pan, packing them tightly together. Cover and let rise for 30 to 45 minutes, until slightly puffed. 7. Heat the oven to 350°F (180°C). Brush the tops with beaten egg and bake until golden brown and crisp at the tips, 30 to 40 minutes. 8. While the rugelach bake, make the syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat. 9. As soon as the rugelach come out of the oven, brush them generously with the hot syrup. Let cool in the pan for at least 15 minutes before serving warm or at room temperature. #rugelach #pullapart #jewishrecipes #chocolatedesserts #tastybaking #aestheticfood

Pull Apart Chocolate Rugelach by @adimarom5 12 servings | 3 hours Dough: 3⅓ cups/500 grams all-purpose flour 1 tablespoon/10 grams active dry yeast or 20 grams fresh yeast 1 cup/230 grams warm water 1/2 cup/95 grams sugar 1 large egg 1/4 cup/35 grams whole milk 4 tablespoons/60 grams unsalted butter, softened A pinch of salt Filling: 5 ounces/150 grams unsalted butter, very soft 1 cup/100 grams unsweetened cocoa powder 1/2 cup/100 grams brown sugar 1/4 cup/30 grams confectioners’ sugar 2 tablespoons chocolate spread 1/4 cup/60 milliliters oil Syrup: 1 cup/200 grams sugar 1 cup/240 milliliters water 1. In a small bowl, stir together the yeast, warm water, and 1 tablespoon of the sugar. Let stand until foamy, about 10 minutes. 2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, egg, milk, and the yeast mixture. Mix on low speed until a shaggy dough forms. Add the butter and salt, and knead on medium speed until the dough is smooth and slightly sticky, about 10 minutes. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour, or refrigerate overnight. 3. In a medium bowl, combine the butter, cocoa powder, demerara sugar, and confectioners’ sugar. Mix with a spatula until mostly smooth. Add the chocolate spread and oil, and stir until fully combined and spreadable. 4. Once the dough has risen, divide it in half. Lightly flour a work surface and roll out one piece into a medium-thick rectangle, about 12 by 14 inches. Spread half of the cocoa filling over one half of the dough. Fold the dough in half lengthwise and press gently to seal. Lightly flour both sides and roll again into a large rectangle. Spread half of the remaining filling over one half and fold again. Roll once more into a thin rectangle, about 1/8-inch thick. 5. Using a pizza cutter or sharp knife, slice the dough into even strips, then cut each strip into triangles. Roll each triangle up from the wide end toward the tip, stretching gently as you roll. Repeat with the remaining dough and filling. 6. Arrange the rugelach seam-side down in a greased 9-inch/23 cm round or square cake pan, packing them tightly together. Cover and let rise for 30 to 45 minutes, until slightly puffed. 7. Heat the oven to 350°F (180°C). Brush the tops with beaten egg and bake until golden brown and crisp at the tips, 30 to 40 minutes. 8. While the rugelach bake, make the syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat. 9. As soon as the rugelach come out of the oven, brush them generously with the hot syrup. Let cool in the pan for at least 15 minutes before serving warm or at room temperature. #rugelach #pullapart #jewishrecipes #chocolatedesserts #tastybaking #aestheticfood

وبس #اكسبلور #viral #explorepage #video #explore

وبس #اكسبلور #viral #explorepage #video #explore

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