@manon.ayliffe: set from @BEFORETHEFALL

manon 🪽

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Sunday 07 June 2026 20:11:03 GMT

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Comments

isaaclackingher :

that's nice sunglasses yo

2026-06-07 20:14:24

3

🍂🦇 :

sunglasses from queen

2026-06-07 21:43:32

1

Cristina Robledo :

hi greetens where You from?

2026-06-08 04:23:12

3

andrei_26 :

Peak son

2026-06-07 20:14:54

0

Feyyaz Atar :

waoooi🥰🥰🥰👍👍 bitifulll

2026-06-25 13:14:45

0

𝓜‘💫 :

First baddieeee

2026-06-07 20:12:49

0

Sebas Stillhearts :

🥳💜MANON!!!!!!💜🥳

2026-06-10 15:59:03

0

imogen💗 :

2026-06-07 20:14:51

0

𝓐𝓼𝓶𝓪 ❦ :

GIRLLLL YOU ARE SP PERFECTTTT

2026-06-07 20:13:58

0

🦦 :

such a baddir

2026-06-07 20:13:30

0

Stephen Mcbride :

Do you know a model is only a definition of the real thing 😳

2026-06-17 09:06:34

0

DIRTY MOE :

YOU ARE SO MUCH MORE THAN PRETTY. YOU ARE A ABSOLUTELY STUNNING GODDESS OF PURE BEAUTY ! MUCH RESPECT 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹☝️☝️☝️☝️💕💯💯🌹🌹🌹😘🌹😘

2026-06-10 15:30:12

0

Shamar Henry :

😁😁

2026-06-07 23:29:47

1

Stacy Lia D :

🥰🥰🥰

2026-06-07 21:04:11

0

Becks Manchester United :

🌹🌹🌹

2026-06-07 21:03:38

0

FBI+265 :

🤩🤩🤩🤩🤩

2026-06-07 20:15:31

0

Chażyn💋77 :

🥵🥵🥵

2026-06-07 21:00:24

0

Joshua :

😘😘

2026-06-20 00:39:18

0

willburr :

🔥🔥🔥

2026-06-29 00:25:49

0

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✨This is my recipe for White Chocolate Cookies with Raspberry Cheesecake, a perfect combination with an absolutely delicious flavor. These cookies are soft and gooey on the inside with a crispy exterior on the outside, making every bite completely irresistible.✨ Makes 14–16 medium cookies ~ Cookie Dough 1 cup soft butter 1 cup brown sugar (165 g) ¾ cup white sugar 1 egg + 1 egg yolk 1 tablespoon vanilla ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon heavy cream 2½ cups flour (280 g recommended) 1 teaspoon cornstarch (optional, but recommended) 1½ cups white chocolate chunks ~ Raspberry Cheesecake 150 g cold cream cheese 2 tablespoons sugar ½ teaspoon vanilla 2 tablespoons raspberry jam 1½ tablespoons raspberry powder (optional) 1 tablespoon heavy cream (optional, only to soften texture) ~ Cheesecake Preparation 1 Mix everything until smooth (do not overmix) 2 Spread onto a parchment-lined tray (about 1 cm thickness) 3 Freeze for 2–3 hours 4 Cut into small cubes 5 Keep frozen until ready to use ~ Cookie Dough Preparation 1 In a large bowl, cream together the softened butter, brown sugar, and white sugar for 2–3 minutes until light, fluffy, and creamy. 2 Add the egg, egg yolk, and vanilla. Mix until fully combined and smooth. 3 Add the heavy cream and mix again until incorporated. 4 In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. 5 Gradually add dry ingredients into wet ingredients, mixing just until a soft cookie dough forms. Do not overmix. ~ Integration • Add white chocolate chunks • Add frozen cheesecake cubes • Gently fold (do not crush) ~ Resting Time Refrigerate dough for 30–60 minutes ~ Baking Form dough balls (70–90 g for bakery style) Bake at 350°F (175–180°C) for 10–13 minutes • Edges set + soft center = perfect ~ Final Tips 1 Save a few cheesecake cubes to place on top before baking 2 Add extra chocolate on top right after baking 3 Lightly bang the tray for bakery-style texture #cookies #whitechocolate #raspberrycookie #EasyRecipe #CapCut

✨This is my recipe for White Chocolate Cookies with Raspberry Cheesecake, a perfect combination with an absolutely delicious flavor. These cookies are soft and gooey on the inside with a crispy exterior on the outside, making every bite completely irresistible.✨ Makes 14–16 medium cookies ~ Cookie Dough 1 cup soft butter 1 cup brown sugar (165 g) ¾ cup white sugar 1 egg + 1 egg yolk 1 tablespoon vanilla ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon heavy cream 2½ cups flour (280 g recommended) 1 teaspoon cornstarch (optional, but recommended) 1½ cups white chocolate chunks ~ Raspberry Cheesecake 150 g cold cream cheese 2 tablespoons sugar ½ teaspoon vanilla 2 tablespoons raspberry jam 1½ tablespoons raspberry powder (optional) 1 tablespoon heavy cream (optional, only to soften texture) ~ Cheesecake Preparation 1 Mix everything until smooth (do not overmix) 2 Spread onto a parchment-lined tray (about 1 cm thickness) 3 Freeze for 2–3 hours 4 Cut into small cubes 5 Keep frozen until ready to use ~ Cookie Dough Preparation 1 In a large bowl, cream together the softened butter, brown sugar, and white sugar for 2–3 minutes until light, fluffy, and creamy. 2 Add the egg, egg yolk, and vanilla. Mix until fully combined and smooth. 3 Add the heavy cream and mix again until incorporated. 4 In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. 5 Gradually add dry ingredients into wet ingredients, mixing just until a soft cookie dough forms. Do not overmix. ~ Integration • Add white chocolate chunks • Add frozen cheesecake cubes • Gently fold (do not crush) ~ Resting Time Refrigerate dough for 30–60 minutes ~ Baking Form dough balls (70–90 g for bakery style) Bake at 350°F (175–180°C) for 10–13 minutes • Edges set + soft center = perfect ~ Final Tips 1 Save a few cheesecake cubes to place on top before baking 2 Add extra chocolate on top right after baking 3 Lightly bang the tray for bakery-style texture #cookies #whitechocolate #raspberrycookie #EasyRecipe #CapCut

#يسعد_صباحكم❤️ #ستوريات #صباحيات #explore #fly #تصميمي #همس🌸 #CapCut

#يسعد_صباحكم❤️ #ستوريات #صباحيات #explore #fly #تصميمي #همس🌸 #CapCut

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