@kate_beli.spam: шутка

kate_beib3363
kate_beib3363
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Monday 04 May 2026 06:59:47 GMT
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ksu :
2026-05-04 19:29:49
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kkissa_a
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Надеюсь все-таки не шутка(
2026-05-04 08:33:17
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2026-05-04 12:22:51
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2026-05-04 07:02:21
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2026-05-04 08:19:32
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2026-05-04 07:02:40
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✨This is my Blueberry Crumbl Cookies, they are incredibly delicious with a soft and fluffy center and slightly crisp edges on the outside. The combination of blueberry with white chocolate chips and the crumble on top makes the perfect balance of flavor and texture in every bite✨ Cookie Dough 	•	1 cup soft butter (113gr) 	•	1 cup brown sugar (165 g) 	•	1/2 cup white sugar (80gr) 	•	1 egg + 1 egg yolk 	•	1 tbsp vanilla extract 	•	½ tsp baking soda 	•	½ tsp salt 	•	1 tbsp heavy cream or 2 tbsp yogurt 	•	2½ cups all-purpose flour (300 g)  	•	1 tsp cornstarch 	•	1 to 1½ cups white chocolate chips Blueberry Swirl 	•	½ to ¾ cup thick blueberry jam Add at the end and gently swirl for a marbled effect. Crumble 	•	80 g flour 	•	40 g cold butter 	•	50 g white sugar Mix with your fingers until sandy texture. Keep chilled until use. Instructions 	1.	In a large bowl, cream together the softened butter and both sugars for 2–3 minutes, until light, fluffy, and slightly pale.  	2.	Add the egg, egg yolk, and vanilla extract. Mix just until fully combined, scraping down the sides of the bowl if needed. 	3.	Add the heavy cream or yogurt and mix until smooth. This adds extra moisture and softness to the dough. 	4.	In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch. Slowly add the dry ingredients into the wet mixture and mix just until no dry flour remains. Do not overmix. 	5.	Fold in the white chocolate chips, making sure they are evenly distributed throughout the dough. 	6.	Add spoonfuls of blueberry jam on top of the dough and gently fold once or twice only to create a marbled swirl effect. You want visible ribbons of blueberry, not a fully mixed dough. 	7.	Scoop the dough into 70–90 g portions and place them on a tray.  	8.	Sprinkle and gently press the crumble on top of each cookie so it sticks but still stays loose and textured. 	9.	Chill the dough for at least 1–2 hours. This helps the flavors develop and keeps the cookies thick and bakery-style when baked. 	10.	Bake at 180°C / 350°F for 12–15 minutes. Around minute 8–9, carefully tap the baking tray on the counter to help create that gooey, crinkled texture in the center. 	11.	Let the cookies cool slightly on the tray before moving them. This helps them finish setting while staying soft and chewy inside. #cookies #blueberry #blueberrycrumble #bakingrecipe  #CapCut
✨This is my Blueberry Crumbl Cookies, they are incredibly delicious with a soft and fluffy center and slightly crisp edges on the outside. The combination of blueberry with white chocolate chips and the crumble on top makes the perfect balance of flavor and texture in every bite✨ Cookie Dough • 1 cup soft butter (113gr) • 1 cup brown sugar (165 g) • 1/2 cup white sugar (80gr) • 1 egg + 1 egg yolk • 1 tbsp vanilla extract • ½ tsp baking soda • ½ tsp salt • 1 tbsp heavy cream or 2 tbsp yogurt • 2½ cups all-purpose flour (300 g) • 1 tsp cornstarch • 1 to 1½ cups white chocolate chips Blueberry Swirl • ½ to ¾ cup thick blueberry jam Add at the end and gently swirl for a marbled effect. Crumble • 80 g flour • 40 g cold butter • 50 g white sugar Mix with your fingers until sandy texture. Keep chilled until use. Instructions 1. In a large bowl, cream together the softened butter and both sugars for 2–3 minutes, until light, fluffy, and slightly pale. 2. Add the egg, egg yolk, and vanilla extract. Mix just until fully combined, scraping down the sides of the bowl if needed. 3. Add the heavy cream or yogurt and mix until smooth. This adds extra moisture and softness to the dough. 4. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch. Slowly add the dry ingredients into the wet mixture and mix just until no dry flour remains. Do not overmix. 5. Fold in the white chocolate chips, making sure they are evenly distributed throughout the dough. 6. Add spoonfuls of blueberry jam on top of the dough and gently fold once or twice only to create a marbled swirl effect. You want visible ribbons of blueberry, not a fully mixed dough. 7. Scoop the dough into 70–90 g portions and place them on a tray. 8. Sprinkle and gently press the crumble on top of each cookie so it sticks but still stays loose and textured. 9. Chill the dough for at least 1–2 hours. This helps the flavors develop and keeps the cookies thick and bakery-style when baked. 10. Bake at 180°C / 350°F for 12–15 minutes. Around minute 8–9, carefully tap the baking tray on the counter to help create that gooey, crinkled texture in the center. 11. Let the cookies cool slightly on the tray before moving them. This helps them finish setting while staying soft and chewy inside. #cookies #blueberry #blueberrycrumble #bakingrecipe #CapCut

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