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@jaopajom: พัดลมพกพาที่หมุนได้ 220องศา เริศเลยแหละ #AirGimbal #AecoolyTH #พัดลมหมุนได้ #พัดลมพกพา

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Thursday 28 May 2026 09:02:20 GMT
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📍 Alleys Paratha Rolls · The Eatery, 5019 Spectrum Way, Mississauga If you’re missing real Karachi style rolls, this is the one spot that actually gets it right 🔥 The secret is the paratha, proper Karachi style, crispy on the outside, perfect thickness, not that soft wrap stuff. One of the few in the GTA doing it right 👀 Beef bihari mayo roll is juicy and loaded 🤤 chicken mayo roll is creamy and filling 🥙 chicken green chutney roll has that proper kick 🌶️ and the beef chutney roll keeps it classic And the prices… actually unbelievable for this quality 💸 Aik visit banti hai. #viralfood #desifood #mississaugafood #mississaugaeats #karachifood
📍 Alleys Paratha Rolls · The Eatery, 5019 Spectrum Way, Mississauga If you’re missing real Karachi style rolls, this is the one spot that actually gets it right 🔥 The secret is the paratha, proper Karachi style, crispy on the outside, perfect thickness, not that soft wrap stuff. One of the few in the GTA doing it right 👀 Beef bihari mayo roll is juicy and loaded 🤤 chicken mayo roll is creamy and filling 🥙 chicken green chutney roll has that proper kick 🌶️ and the beef chutney roll keeps it classic And the prices… actually unbelievable for this quality 💸 Aik visit banti hai. #viralfood #desifood #mississaugafood #mississaugaeats #karachifood
#lamineyamal #mbappé #spain #france #worldcup
#lamineyamal #mbappé #spain #france #worldcup
Reese’s Peanut Butter Earthquake Cake Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 12 Ingredients For the Base: 1 box fudge brownie mix (plus ingredients listed on box — usually eggs, oil, and water) For the Peanut Butter Cream Cheese Swirl: 8 oz (225 g) cream cheese, softened 1/3 cup creamy peanut butter 2/3 cup powdered sugar 1/4 cup (60 g) salted butter, melted For the Add-ins and Topping: 1 cup semisweet chocolate chips 1 cup halved mini Reese’s Peanut Butter Cups 1 cup semi-sweet chocolate chips, melted (for drizzle) Instructions 1. Prepare the Brownie Base Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray. Prepare the brownie batter according to the box instructions. Pour it evenly into the pan and spread it out. 2. Make the Peanut Butter Cream Cheese Swirl In a medium bowl, beat cream cheese, peanut butter, powdered sugar, and melted butter until smooth and creamy. Drop spoonfuls of this mixture over the brownie batter. Use a knife or skewer to gently swirl it through the batter (don’t overmix). 3. Add the Candy Layers Sprinkle chocolate chips and halved Reese’s cups evenly over the top. Lightly press them into the batter. 4. Bake Bake for 40–45 minutes, until the edges are set and the center is slightly gooey. Allow to cool for at least 20 minutes before slicing. 5. Finish with Chocolate Drizzle Melt the remaining 1 cup of chocolate chips and drizzle over the cooled cake. Optional: add a few extra chopped Reese’s cups on top for garnish. Tips For a fudgier texture, underbake slightly and let the cake cool completely before cutting. Store leftovers in the fridge for up to 5 days or freeze slices for later indulgence. Warm a slice in the microwave for 10–15 seconds for a gooey, molten center!
Reese’s Peanut Butter Earthquake Cake Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 12 Ingredients For the Base: 1 box fudge brownie mix (plus ingredients listed on box — usually eggs, oil, and water) For the Peanut Butter Cream Cheese Swirl: 8 oz (225 g) cream cheese, softened 1/3 cup creamy peanut butter 2/3 cup powdered sugar 1/4 cup (60 g) salted butter, melted For the Add-ins and Topping: 1 cup semisweet chocolate chips 1 cup halved mini Reese’s Peanut Butter Cups 1 cup semi-sweet chocolate chips, melted (for drizzle) Instructions 1. Prepare the Brownie Base Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray. Prepare the brownie batter according to the box instructions. Pour it evenly into the pan and spread it out. 2. Make the Peanut Butter Cream Cheese Swirl In a medium bowl, beat cream cheese, peanut butter, powdered sugar, and melted butter until smooth and creamy. Drop spoonfuls of this mixture over the brownie batter. Use a knife or skewer to gently swirl it through the batter (don’t overmix). 3. Add the Candy Layers Sprinkle chocolate chips and halved Reese’s cups evenly over the top. Lightly press them into the batter. 4. Bake Bake for 40–45 minutes, until the edges are set and the center is slightly gooey. Allow to cool for at least 20 minutes before slicing. 5. Finish with Chocolate Drizzle Melt the remaining 1 cup of chocolate chips and drizzle over the cooled cake. Optional: add a few extra chopped Reese’s cups on top for garnish. Tips For a fudgier texture, underbake slightly and let the cake cool completely before cutting. Store leftovers in the fridge for up to 5 days or freeze slices for later indulgence. Warm a slice in the microwave for 10–15 seconds for a gooey, molten center!

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