@korovamilkenjoyer: 🕺🕺#boogienights #paulthomasanderson #markwahlberg #madonna #boogienightsedit

Kubrickfan214

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Sunday 08 March 2026 21:39:12 GMT

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Comments

dih cheney :

mark wahlberg regretting taking this role when it’s arguably his biggest role in his career

2026-03-09 00:01:30

5441

Rose Vargas :

movie is literally what all modern shows copy ,sopranos , breaking bad , soa , it starts off fun but spirals out of control

2026-03-09 10:39:42

398

laís campos ★ :

literally his only good role

2026-03-09 18:15:27

976

Jack :

Follow that chune

2026-03-09 17:07:13

284

AlienPriestess :

Based on John Holmes 😎

2026-03-11 03:40:07

56

FullHateAccount :

you’d never guess he’s a great dramatic actor if you’d see anything else he’s been in

2026-03-09 03:09:11

536

Dirk_diggler :

I love boogie nights

2026-03-08 23:38:54

78

Postedontheblockwitharusted380 :

I liked his role in the departed better

2026-03-09 12:30:54

54

DUKE :

Ironically his best acting ever

2026-03-09 19:09:54

10

ala :

“she’s real foxy” “your damn right she is”👀

2026-03-08 21:49:23

29

Ants Antiques & Memorabilia :

This is honestly a top 10 movie

2026-03-11 03:15:33

9

Taron Shumway :

Can’t repost but just know a dawg was here

2026-03-10 15:55:25

32

BickleFilms :

2026-03-08 21:53:09

65

corndiggitycorn :

Brock Landers and Chest Rockwell were fucking legends

2026-03-09 17:32:18

11

🏂 :

2026-03-09 21:37:23

16

hippievixen :

I fucking love this movie💕

2026-03-10 15:04:03

8

FreshFishwater :

Ricky Springfield, hes a buddy of mine

2026-03-09 08:48:41

9

Jack :

2026-03-08 21:42:42

6

:

First time watching dis was wit my dad🔥

2026-04-02 16:01:26

0

fartsimpsonreptar :

Unbelievable cast. Classic film.

2026-03-22 22:33:01

4

Alessia :

Yessss

2026-03-09 19:55:59

1

Bobby’s Bail Bonds :

I was born in the wrong era 😭

2026-03-10 14:53:28

3

Patricia Cox :

This movie doesn’t get the kudos it deserves. This is an amazing movie.

2026-03-23 22:47:51

2

Raquelita182 :

I watched this wayyyy too young 😭

2026-03-22 07:36:26

2

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

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Peanut Butter Pie! 🧡💛 Recipe below and on sallysbakingaddiction.com, link in bio with whipped cream recipe, storing, and freezing instructions on my website. #peanutbutterpie #sallysbaking #sallysbakingaddiction Oreo Crust -22 whole Oreo cookies (250g; regular, not Double Stuf) -5 Tablespoons (71g) unsalted butter, melted Ganache -3/4 cup (180ml) heavy cream -6 ounces (170g) semi-sweet chocolate, finely chopped Peanut Butter Filling -1 cup (240ml) heavy cream, cold -8 ounces (226g) full-fat brick cream cheese, softened to room temperature -1 and 1/2 cups (375g) creamy peanut butter -3/4 cup (90g) confectioners' sugar -1 teaspoon vanilla extract Optional Toppings For Serving -whipped cream -1/4 cup (50g) Reese's Pieces, crushed -1/4 cup (30g) chopped peanuts 1. Preheat the oven to 350°F (177°C). 2. Bake the crust: In a food processor or blender, pulse Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes. Allow to cool as you prepare the filling. 3. Make the ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it comes to a simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool. 4. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until smooth. Then add the peanut butter, confectioners' sugar, and vanilla extract, and beat until combined. Mixture will be thick. Fold in the whipped cream until smooth. 5. Spread peanut butter filling into the cooled crust; I use a small offset spatula for this. 6. Spread the chocolate ganache on top of the filling. 7. Note: If you don't plan to serve the pie with whipped cream, you can add chopped peanuts and/or Reese's Pieces on top of the wet ganache before chilling the pie (so they stick). Otherwise, wait until you garnish with whipped cream (step 9). 8. Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it. 9. Garnish the pie: I used Wilton 1M tip for piping whipped cream on the pie. Top the whipped cream with Reese's Pieces and chopped peanuts.

Peanut Butter Pie! 🧡💛 Recipe below and on sallysbakingaddiction.com, link in bio with whipped cream recipe, storing, and freezing instructions on my website. #peanutbutterpie #sallysbaking #sallysbakingaddiction Oreo Crust -22 whole Oreo cookies (250g; regular, not Double Stuf) -5 Tablespoons (71g) unsalted butter, melted Ganache -3/4 cup (180ml) heavy cream -6 ounces (170g) semi-sweet chocolate, finely chopped Peanut Butter Filling -1 cup (240ml) heavy cream, cold -8 ounces (226g) full-fat brick cream cheese, softened to room temperature -1 and 1/2 cups (375g) creamy peanut butter -3/4 cup (90g) confectioners' sugar -1 teaspoon vanilla extract Optional Toppings For Serving -whipped cream -1/4 cup (50g) Reese's Pieces, crushed -1/4 cup (30g) chopped peanuts 1. Preheat the oven to 350°F (177°C). 2. Bake the crust: In a food processor or blender, pulse Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. Bake for 10 minutes. Allow to cool as you prepare the filling. 3. Make the ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it comes to a simmer, immediately remove from heat and pour over the chocolate. Let sit for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool. 4. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until smooth. Then add the peanut butter, confectioners' sugar, and vanilla extract, and beat until combined. Mixture will be thick. Fold in the whipped cream until smooth. 5. Spread peanut butter filling into the cooled crust; I use a small offset spatula for this. 6. Spread the chocolate ganache on top of the filling. 7. Note: If you don't plan to serve the pie with whipped cream, you can add chopped peanuts and/or Reese's Pieces on top of the wet ganache before chilling the pie (so they stick). Otherwise, wait until you garnish with whipped cream (step 9). 8. Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it. 9. Garnish the pie: I used Wilton 1M tip for piping whipped cream on the pie. Top the whipped cream with Reese's Pieces and chopped peanuts.

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