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@dralexander5861: #rockpaperfoodchallenge #foodreview #realreactions #sisters #the_foodiesisterz🎀

dralexander5861
dralexander5861
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Friday 10 April 2026 11:42:34 GMT
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user7186120122521
MSU Cleve :
oh, you naughty boy! 😂😁
2026-04-12 19:26:02
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cherylbridgers4
cherylbridgers4 :
🤣🤣🤣
2026-04-12 18:07:48
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Soft, gooey cookies with a molten Dubai-style pistachio chocolate centre, it doesnt get better than this 😍🤌🏼 - Dubai Chocolate Stuffed Cookies Makes 12 cookies For the cookies: 320g butter 275g brown sugar 120g caster sugar 3 eggs 360g self raising flour 250g plain flour 25g corn flour 10g bi carb soda 600g chocolate chips of your choice For the filling: 220g pistachio spread 15g tahini 170g kataifi pastry Crushed pistachio, for topping Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and allow it to cool to room temperature. In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it. Mix until smooth and creamy. Add the brown sugar and caster sugar and mix again until well combined. Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix. Fold in the chocolate chips by hand. For the filling: in a pan toast the kataifi pastry until browned and crunchy, combine with the pistachio spread and tahini and mix. Divide the dough into 120g portions and make an indent in each, fill with 1 tablespoon of filling in each cookie, cover with extra cookie dough. Place on a lined tray, top with crushed pistachios. Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre. Let cool slightly before enjoying.
Soft, gooey cookies with a molten Dubai-style pistachio chocolate centre, it doesnt get better than this 😍🤌🏼 - Dubai Chocolate Stuffed Cookies Makes 12 cookies For the cookies: 320g butter 275g brown sugar 120g caster sugar 3 eggs 360g self raising flour 250g plain flour 25g corn flour 10g bi carb soda 600g chocolate chips of your choice For the filling: 220g pistachio spread 15g tahini 170g kataifi pastry Crushed pistachio, for topping Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and allow it to cool to room temperature. In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it. Mix until smooth and creamy. Add the brown sugar and caster sugar and mix again until well combined. Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix. Fold in the chocolate chips by hand. For the filling: in a pan toast the kataifi pastry until browned and crunchy, combine with the pistachio spread and tahini and mix. Divide the dough into 120g portions and make an indent in each, fill with 1 tablespoon of filling in each cookie, cover with extra cookie dough. Place on a lined tray, top with crushed pistachios. Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre. Let cool slightly before enjoying.
When the nap was a little too good 🤣🥰wait till the end #babiesoftiktok #kids #funnyvideo #foryoupage
When the nap was a little too good 🤣🥰wait till the end #babiesoftiktok #kids #funnyvideo #foryoupage
أنا انسان مهيئ دائماً للتجاوز ، فلا تعتقد انك محطتي الاخيرة.. I am a person who is always prepared to surpass, Don't think you're my last stop.#fypppppppppppppppp #tomasshelby #اعادة_النشر🔃 #vikings #متابعه_ولايك_واكسبلور_احبكم
أنا انسان مهيئ دائماً للتجاوز ، فلا تعتقد انك محطتي الاخيرة.. I am a person who is always prepared to surpass, Don't think you're my last stop.#fypppppppppppppppp #tomasshelby #اعادة_النشر🔃 #vikings #متابعه_ولايك_واكسبلور_احبكم

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