@zaxwool: C6 Razor + C6 Fischl Hexerei Overload Showcase | Spiral Abyss 6.6 (Luna 7) Floor 12 | Razor Hexerei Artifact Set | Hexadecatonic Mandragora Boss | Genshin Impact Mobile 2026 Like, Share and Subscribe for more Content 😉! Team: Razor, Fischl, Chevreuse, and Bennett #genshin #razor #GenshinImpact #spiralabyss #fyp

Zaxwool

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Friday 29 May 2026 17:52:04 GMT

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Zahara | #1 Benny Team fan ! :

Benny team...

2026-05-30 20:58:57

1

Zaxwool :

Hola! I finally got the Hexerei Artifact Set for my Razor! Did you pull for Nicole, or are you saving for Sandrone?

2026-05-29 17:53:36

5

𝔰𝔱𝔞𝔯𝔪𝔬𝔯 :

In theory would new Nicoles artifact set increase dps a bit? I think fishl could use it

2026-06-05 02:27:46

0

Æ :

Chever should have Escoffier’s signature

2026-05-30 12:07:16

1

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#رضوان #الله #عليك #اللهم_صل_على_محمد_وآل_محمد #درر #احمد_الوائلي #ايام #الاخيره #الشيخ_احمد_الوائلي_رحمه_الله💔 #اكسبلورexplore

#رضوان #الله #عليك #اللهم_صل_على_محمد_وآل_محمد #درر #احمد_الوائلي #ايام #الاخيره #الشيخ_احمد_الوائلي_رحمه_الله💔 #اكسبلورexplore

Y la escena es de la chica corriendo o está tratando de recoger algo 🫠 jajajaja yo tipo “Mamá!!! Estoy viendo anime por si acaso! No es nada raro” #anime #sonidosanime #animesinaudifonos #chile

Y la escena es de la chica corriendo o está tratando de recoger algo 🫠 jajajaja yo tipo “Mamá!!! Estoy viendo anime por si acaso! No es nada raro” #anime #sonidosanime #animesinaudifonos #chile

Pumpkin cinnamon rolls🧡🍂☕️ Recipe: Ingredients Dough -3/4 cup whole milk, warm (110°F) (180ml) -2 1/4 tsp instant or active dry yeast (1 packet) + 1/2 Tbsp sugar -1/3 cup unsalted butter, melted (76g) -1 egg + 1 egg yolk, room temperature -1/3 cup granulated sugar (66g) -1/2 cup pure pumpkin puree (115g) -2 cups all-purpose flour (240g) -2 cups bread flour (can use all-purpose flour if needed) (240g) -2 tsp pumpkin pie spice -3/4 tsp salt Cinnamon spread base (optional, for gooey rolls) -4 Tbsp unsalted butter, softened (56g) -1/2 cup light or dark brown sugar, packed (107g) -1/2 Tbsp cinnamon -1/2 tsp pumpkin pie spice -1 tsp vanilla -Pinch of salt Filling -3/4 cup light or dark brown sugar, packed (160g) -6 Tbsp unsalted butter, softened (85g) -1 1/2 Tbsp ground cinnamon -1 tsp pumpkin pie spice -Pinch of salt **-1/3 cup heavy whipping cream (to pour over the rolls right before baking) (78ml)** Maple cream cheese frosting -4oz cream cheese, softened -4 Tbsp unsalted butter, softened (56g) -1 Tbsp maple syrup -1 1/2 cups powdered sugar (170g) -1/2 tsp vanilla -1/4 tsp cinnamon -Pinch of salt Instructions For the dough: 1. Place milk in the microwave for about 35-45 seconds, until it reaches 110°F. (Warm but not hot. You should be able to dip a finger in comfortably.) 2. In a large bowl, whisk the warm milk, yeast, and ½ Tbsp sugar. Let sit 7–10 minutes until foamy. 3. Add the egg, yolk, melted butter, pumpkin puree and 1/3 cup sugar. Mix to combine. 4. Stir in the flours, pumpkin spice, and salt with a wooden spoon until the dough forms. If the dough feels too sticky add 1 tablespoon of flour at a time. 5. Knead your dough on a floured surface for 8-10 minutes until it becomes smooth (or add it to a stand mixer on medium speed). 6. Transfer dough to a well oiled bowl. Cover with plastic wrap and a towel. Place in a warm area and let it rise 45-60 minutes, until doubled in size. Tip: You can warm your oven to its lowest setting, turn it off, and place the covered bowl in there to help the dough rise. For the cinnamon spread base: 1. In a small bowl, beat together the butter, brown sugar, cinnamon, pumpkin spice, vanilla, and salt until well combined and spreadable. 2. Evenly spread it all over the bottom of a 9x13 inch pan. For the filling: 1. In a small bowl, beat together butter, brown sugar, pumpkin pie spice, cinnamon, and salt until well combined and spreadable. Set aside. 2. Once the dough has risen, punch it down and roll out on a floured surface into a 15×10 inch rectangle. 3. Spread the filling evenly over the dough. 4. Starting from the long side, roll the dough tightly. Trim uneven ends, then using a serrated knife or floss slice into 9 large rolls (or 12 smaller). 5. Place the rolls into the prepared pan. Cover with plastic wrap and a towel. Let it rise 30-40 minutes, until they look puffy and doubled in size. 6. Meanwhile, preheat oven to 350°F. 7. Once the rolls have risen, uncover and pour 1/3 cup heavy cream evenly over the rolls. 8. Bake 25-30 minutes until lightly golden brown. Tent with foil if browning too quickly. Let them cool 5-10 minutes before frosting. For the frosting: 1. In a medium bowl, beat cream cheese and butter until smooth. 2. Add maple syrup, cinnamon, vanilla, powdered sugar and salt. Beat until combined. (For a thicker frosting, add more powdered sugar to taste. For a thinner glaze, add a splash of milk.) 3. Spread over cinnamon rolls while they're still warm and enjoy. #pumpkin #cinnamonroll #fall #Recipe #baking

Pumpkin cinnamon rolls🧡🍂☕️ Recipe: Ingredients Dough -3/4 cup whole milk, warm (110°F) (180ml) -2 1/4 tsp instant or active dry yeast (1 packet) + 1/2 Tbsp sugar -1/3 cup unsalted butter, melted (76g) -1 egg + 1 egg yolk, room temperature -1/3 cup granulated sugar (66g) -1/2 cup pure pumpkin puree (115g) -2 cups all-purpose flour (240g) -2 cups bread flour (can use all-purpose flour if needed) (240g) -2 tsp pumpkin pie spice -3/4 tsp salt Cinnamon spread base (optional, for gooey rolls) -4 Tbsp unsalted butter, softened (56g) -1/2 cup light or dark brown sugar, packed (107g) -1/2 Tbsp cinnamon -1/2 tsp pumpkin pie spice -1 tsp vanilla -Pinch of salt Filling -3/4 cup light or dark brown sugar, packed (160g) -6 Tbsp unsalted butter, softened (85g) -1 1/2 Tbsp ground cinnamon -1 tsp pumpkin pie spice -Pinch of salt **-1/3 cup heavy whipping cream (to pour over the rolls right before baking) (78ml)** Maple cream cheese frosting -4oz cream cheese, softened -4 Tbsp unsalted butter, softened (56g) -1 Tbsp maple syrup -1 1/2 cups powdered sugar (170g) -1/2 tsp vanilla -1/4 tsp cinnamon -Pinch of salt Instructions For the dough: 1. Place milk in the microwave for about 35-45 seconds, until it reaches 110°F. (Warm but not hot. You should be able to dip a finger in comfortably.) 2. In a large bowl, whisk the warm milk, yeast, and ½ Tbsp sugar. Let sit 7–10 minutes until foamy. 3. Add the egg, yolk, melted butter, pumpkin puree and 1/3 cup sugar. Mix to combine. 4. Stir in the flours, pumpkin spice, and salt with a wooden spoon until the dough forms. If the dough feels too sticky add 1 tablespoon of flour at a time. 5. Knead your dough on a floured surface for 8-10 minutes until it becomes smooth (or add it to a stand mixer on medium speed). 6. Transfer dough to a well oiled bowl. Cover with plastic wrap and a towel. Place in a warm area and let it rise 45-60 minutes, until doubled in size. Tip: You can warm your oven to its lowest setting, turn it off, and place the covered bowl in there to help the dough rise. For the cinnamon spread base: 1. In a small bowl, beat together the butter, brown sugar, cinnamon, pumpkin spice, vanilla, and salt until well combined and spreadable. 2. Evenly spread it all over the bottom of a 9x13 inch pan. For the filling: 1. In a small bowl, beat together butter, brown sugar, pumpkin pie spice, cinnamon, and salt until well combined and spreadable. Set aside. 2. Once the dough has risen, punch it down and roll out on a floured surface into a 15×10 inch rectangle. 3. Spread the filling evenly over the dough. 4. Starting from the long side, roll the dough tightly. Trim uneven ends, then using a serrated knife or floss slice into 9 large rolls (or 12 smaller). 5. Place the rolls into the prepared pan. Cover with plastic wrap and a towel. Let it rise 30-40 minutes, until they look puffy and doubled in size. 6. Meanwhile, preheat oven to 350°F. 7. Once the rolls have risen, uncover and pour 1/3 cup heavy cream evenly over the rolls. 8. Bake 25-30 minutes until lightly golden brown. Tent with foil if browning too quickly. Let them cool 5-10 minutes before frosting. For the frosting: 1. In a medium bowl, beat cream cheese and butter until smooth. 2. Add maple syrup, cinnamon, vanilla, powdered sugar and salt. Beat until combined. (For a thicker frosting, add more powdered sugar to taste. For a thinner glaze, add a splash of milk.) 3. Spread over cinnamon rolls while they're still warm and enjoy. #pumpkin #cinnamonroll #fall #Recipe #baking

هُنالكَ رياحٌ قادمة، تَهِبُّ بأقصاها، إذ تحملُ بينَ طيّاتِها أنينًا ودموع، صريخٌ وكسرَ ضلوع، رحيلٌ دونَ رجوع، بَلْ نحيبٌ اختصرَهُ سيِّدَ العزاءِ مُناديًا: 'فَلأنْدُبَنَّكَ صَبَاحاً وَمَسَاءً، وَلأبْكِيَنَّ عَلَيْكَ بَدَل الدُّمُوعِ دَماً، حَسْرَةً عَلَيكَ، وتَأسُّفاً عَلى مَا دَهَاكَ وَتَلَهُّفاً، حَتَّى أمُوتُ بِلَوعَةِ المُصَابِ، وَغُصَّةِ الاِكْتِئَابِ..' فيا أيَّتُها القُلوبِ الراجفة، ومن الدُّنا الظلماءِ خائفة، لوذي بالنحورِ النازفة، وقولي حينها بدمعةٍ ناشفة: السَّلَامُ عَلَى الْأَبْدَانِ السَّلِيبَةِ.. رَدِّديهِ حُبًّا بالعَزاء، وادخُلي بهِ صرحَ النقاء، كي لا يكونَ عَليكِ سُلطانًا حينها إلّا البُكاء ..💔 #محرم_1448

هُنالكَ رياحٌ قادمة، تَهِبُّ بأقصاها، إذ تحملُ بينَ طيّاتِها أنينًا ودموع، صريخٌ وكسرَ ضلوع، رحيلٌ دونَ رجوع، بَلْ نحيبٌ اختصرَهُ سيِّدَ العزاءِ مُناديًا: 'فَلأنْدُبَنَّكَ صَبَاحاً وَمَسَاءً، وَلأبْكِيَنَّ عَلَيْكَ بَدَل الدُّمُوعِ دَماً، حَسْرَةً عَلَيكَ، وتَأسُّفاً عَلى مَا دَهَاكَ وَتَلَهُّفاً، حَتَّى أمُوتُ بِلَوعَةِ المُصَابِ، وَغُصَّةِ الاِكْتِئَابِ..' فيا أيَّتُها القُلوبِ الراجفة، ومن الدُّنا الظلماءِ خائفة، لوذي بالنحورِ النازفة، وقولي حينها بدمعةٍ ناشفة: السَّلَامُ عَلَى الْأَبْدَانِ السَّلِيبَةِ.. رَدِّديهِ حُبًّا بالعَزاء، وادخُلي بهِ صرحَ النقاء، كي لا يكونَ عَليكِ سُلطانًا حينها إلّا البُكاء ..💔 #محرم_1448

grain de deguê fait maison #visiblepartner #viralvideo #tutorial

grain de deguê fait maison #visiblepartner #viralvideo #tutorial

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