@hv2791: : 《以后、当夕阳西下、当云彩散去、请你紧紧握住我的手、不要走失。》- “ Sau này, nắng có tắt, mây kia có bạc màu, xin tay người nắm chặt đừng để mình lạc nhau. ”#keonho #cortis #viral #kkilw #llst✩ cre id: @nubji.

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Tuesday 09 June 2026 11:50:04 GMT
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hv2791
hv. :
ai cần code i bê tui nhóo
2026-06-10 07:48:27
45
witzyf
witzyf :
buon ngu
2026-06-09 12:50:40
5
lat.kjh
lat. :
tình yêu vớii hạnhhh
2026-06-09 17:08:34
1
bao.hqn_
⋆.𐙚 ̊𝗕𝗮𝗼 𝗛𝗮𝗻𝗻𝜗ৎ :
Xinh quaaa
2026-06-10 11:04:42
1
hv88488
van hanh :
kinh
2026-06-09 11:52:11
1
ilovepjhoang
mêu :
tình iu với hạnh
2026-06-09 12:07:59
1
kwji_ukeo
ahn. :
mặt tr của e 🥺
2026-06-09 12:23:11
1
ilwkeonho_
ita. :
cte cti cto
2026-06-09 12:09:36
1
swt.hha_
ká :
t flop r m ơi
2026-06-09 11:52:29
1
_little.sun._
269% :
up k gửi iem
2026-06-09 12:37:16
1
_ilovekeonhosomuch
cún iu :
giấc mơ của hạnhh là giiii
2026-06-09 13:03:10
1
nqochfa._
ngoc ha :
@van hanh: kinh
2026-06-09 12:37:01
1
_little.sun._
269% :
giấc mơ của hai là gì
2026-06-09 12:35:45
1
kittymi7ww__
hờ lờ có cót 𝜗𝜚 :
s mà 6
2026-06-09 12:22:48
1
nqochfa._
ngoc ha :
giấc mơ của hạnh bêu là jz?
2026-06-09 12:36:45
1
._junn09
meo :
cổ có tut chuyển cảnh hg
2026-06-10 12:17:57
0
hv2791
hv. :
tui se code vid này nếu xu hướng nhóoo
2026-06-09 12:39:46
4
hsouz._09z
𝙨𝙤𝙪𝙯. :
vid xinhh quá ạ🥺
2026-06-09 12:03:25
1
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Strawberry White Chocolate Oatmeal Cookies I took these cookies home for Father’s Day and my dad ate every single one of them, so I’d call that a success. Everyone says they have the coziness of a fall treat with the flavors of summer thanks to brown butter, warm spices, strawberry preserves, and white chocolate. I hope you love them as much as my family did! Recipe below or on my Substack (link in bio - click “full recipes”)!🍓🍪 Makes 13 large cookies  Ingredients: 1 cup (226g) unsalted butter ¾ cup (165g) light brown sugar, packed ¼ cup (50g) granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 ½ cups (180g) all-purpose flour  1 teaspoon baking soda ¼ teaspoon cinnamon  ¼ teaspoon cardamom  ½ teaspoon fine sea salt  2 ¼ cups (227g) old-fashioned rolled oats   8 oz (227g) white chocolate bar, chopped and divided  ½ cup strawberry preserves    Instructions: Melt butter in a saucepan over medium heat, stirring constantly. It will foam, then golden brown and smell nutty, about 5-7 minutes.  Remove from heat, transfer to a large bowl and cool for 15-20 minutes.  In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk well then add eggs and vanilla and whisk until glossy and smooth.  Add flour, baking soda, cinnamon, cardamom and salt, mixing until just combined.  Fold in oats until evenly incorporated, then fold in 7 oz of white chocolate.  Allow dough to rest for 5-10 minutes before adding strawberry preserves.  Spoon blobs of about half of the preserves over the top of the dough then gently fold 2-3 times.  Add remaining preserves and gently fold another 2-3 times.  You do not want to incorporate the preserves into the dough, you want streaks evenly spread throughout the dough.  Scoop dough into ¼ cup portions (about 90g) onto a plate and top with remaining 1 oz of chopped chocolate. When scooping the dough, be mindful to not get giant blobs of jam as this will cause your cookies to spread unevenly.  Refrigerate for at least 2 hours, but preferably overnight for the best flavor and texture. When ready to bake, preheat oven to 350°F (175°C).  Place cookie dough balls 2 inches apart on parchment lined baking sheets (I do 5 cookies per half sheet pan).  Bake for 14-15 minutes, until the edges are set, lightly golden, and the centers are soft and slightly underbaked.  As soon as cookies come out of the oven, bang the pan on the counter 2 times then use a large round cookie cutter to gently scoot the cookie into a perfect circle.  Allow to rest on the pan for about 10 minutes before transferring to a wire cooling rack to cool completely.  @Bob’s Red Mill @McCormick Spices @Ghirardelli Chocolate Company @Stonewall Kitchen  #StrawberryCookies #SummerDesserts #BrownButterCookies #OatmealCookies #JamCookies
Strawberry White Chocolate Oatmeal Cookies I took these cookies home for Father’s Day and my dad ate every single one of them, so I’d call that a success. Everyone says they have the coziness of a fall treat with the flavors of summer thanks to brown butter, warm spices, strawberry preserves, and white chocolate. I hope you love them as much as my family did! Recipe below or on my Substack (link in bio - click “full recipes”)!🍓🍪 Makes 13 large cookies Ingredients: 1 cup (226g) unsalted butter ¾ cup (165g) light brown sugar, packed ¼ cup (50g) granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 ½ cups (180g) all-purpose flour 1 teaspoon baking soda ¼ teaspoon cinnamon ¼ teaspoon cardamom ½ teaspoon fine sea salt 2 ¼ cups (227g) old-fashioned rolled oats 8 oz (227g) white chocolate bar, chopped and divided ½ cup strawberry preserves Instructions: Melt butter in a saucepan over medium heat, stirring constantly. It will foam, then golden brown and smell nutty, about 5-7 minutes. Remove from heat, transfer to a large bowl and cool for 15-20 minutes. In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk well then add eggs and vanilla and whisk until glossy and smooth. Add flour, baking soda, cinnamon, cardamom and salt, mixing until just combined. Fold in oats until evenly incorporated, then fold in 7 oz of white chocolate. Allow dough to rest for 5-10 minutes before adding strawberry preserves. Spoon blobs of about half of the preserves over the top of the dough then gently fold 2-3 times. Add remaining preserves and gently fold another 2-3 times. You do not want to incorporate the preserves into the dough, you want streaks evenly spread throughout the dough. Scoop dough into ¼ cup portions (about 90g) onto a plate and top with remaining 1 oz of chopped chocolate. When scooping the dough, be mindful to not get giant blobs of jam as this will cause your cookies to spread unevenly. Refrigerate for at least 2 hours, but preferably overnight for the best flavor and texture. When ready to bake, preheat oven to 350°F (175°C). Place cookie dough balls 2 inches apart on parchment lined baking sheets (I do 5 cookies per half sheet pan). Bake for 14-15 minutes, until the edges are set, lightly golden, and the centers are soft and slightly underbaked. As soon as cookies come out of the oven, bang the pan on the counter 2 times then use a large round cookie cutter to gently scoot the cookie into a perfect circle. Allow to rest on the pan for about 10 minutes before transferring to a wire cooling rack to cool completely. @Bob’s Red Mill @McCormick Spices @Ghirardelli Chocolate Company @Stonewall Kitchen #StrawberryCookies #SummerDesserts #BrownButterCookies #OatmealCookies #JamCookies

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