@thuong26.10: Món đồ uống tuổi thơ , lại có công dụng ít ai biết tới , đỡ mụn nhọt , đẹp da ! Ai bị đau dạ dày bụng yếu thì nên uống chín nha , và uống sau ăn buổi sáng sẽ là tốt nhất nhé ! Chúc các nàng xinh đẹp #phache #douongngon #douongmuahe #thuongthichphache

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Saturday 13 June 2026 01:06:34 GMT
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✨🍋Lemon Cheesecake Cookies🍋✨ Soft, buttery lemon cheesecake cookies with pools of silky lemon curd🍋✨ They’re perfectly sweet, a little citrusy, and melt in your mouth with every bite! Basically sunshine in cookie form💛 I made these little beauties with @zulkasugar 's organic, non-GMO, bone-char free sugars💕 I used a combination of their pure cane sugar & brown pure cane sugar to give these cookies the perfect crispy edge and chewy center💛 And I used their powdered pure cane sugar to give the perfect touch of sweetness to the creamy, pillowy cheesecake layer!  ✨Cookies ⅔ cup vegan butter (150g)  ½ cup Zulka Pure Cane Sugar (100g)  ½ cup Zulka Brown Pure Cane Sugar (100g) 1 tbsp cornstarch 1 1/2 tbsp dairy-free milk 2 tsp vanilla 1/2 tbsp lemon juice zest of 1/2 lemon 1 ¼ cups + 2 tbsp all-purpose flour (215g) ½ tsp baking soda ¼ tsp baking powder pinch of turmeric (optional, for color) ¼ tsp salt 2 tsp poppy seeds ✨Cheesecake 220g vegan heavy whipping cream 70g vegan cream cheese 1/2 cup Zulka Powdered Pure Cane Sugar 1 tsp vanilla ✨Toppings lemon curd poppy seeds lemon slices  ✨Directions In a large bowl, mix the cookie ingredients.  Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C. Once the cookies have chilled and the oven has preheated, bake the cookies for 12 minutes. Add the heavy whipping cream to a stand mixer and whip until stiff peaks form. Add the cream cheese, powdered sugar, and vanilla & mix until the mixture is smooth and creamy.  Once the cookies have baked and *fully* cooled, scoop a generous dollop of cheesecake topping on each cookie. Then add a spoonful of lemon curd, poppyseeds, and top with a lemon wedge if you wish!  Enjoy and store in the fridge🥰 #desserts #baking
✨🍋Lemon Cheesecake Cookies🍋✨ Soft, buttery lemon cheesecake cookies with pools of silky lemon curd🍋✨ They’re perfectly sweet, a little citrusy, and melt in your mouth with every bite! Basically sunshine in cookie form💛 I made these little beauties with @zulkasugar 's organic, non-GMO, bone-char free sugars💕 I used a combination of their pure cane sugar & brown pure cane sugar to give these cookies the perfect crispy edge and chewy center💛 And I used their powdered pure cane sugar to give the perfect touch of sweetness to the creamy, pillowy cheesecake layer! ✨Cookies ⅔ cup vegan butter (150g) ½ cup Zulka Pure Cane Sugar (100g) ½ cup Zulka Brown Pure Cane Sugar (100g) 1 tbsp cornstarch 1 1/2 tbsp dairy-free milk 2 tsp vanilla 1/2 tbsp lemon juice zest of 1/2 lemon 1 ¼ cups + 2 tbsp all-purpose flour (215g) ½ tsp baking soda ¼ tsp baking powder pinch of turmeric (optional, for color) ¼ tsp salt 2 tsp poppy seeds ✨Cheesecake 220g vegan heavy whipping cream 70g vegan cream cheese 1/2 cup Zulka Powdered Pure Cane Sugar 1 tsp vanilla ✨Toppings lemon curd poppy seeds lemon slices ✨Directions In a large bowl, mix the cookie ingredients. Use a cookie scoop to scoop out the dough onto a cookie sheet. You should get 12 cookies. Refrigerate the dough for 30 minutes. Preheat the oven to 350°F/175°C. Once the cookies have chilled and the oven has preheated, bake the cookies for 12 minutes. Add the heavy whipping cream to a stand mixer and whip until stiff peaks form. Add the cream cheese, powdered sugar, and vanilla & mix until the mixture is smooth and creamy. Once the cookies have baked and *fully* cooled, scoop a generous dollop of cheesecake topping on each cookie. Then add a spoonful of lemon curd, poppyseeds, and top with a lemon wedge if you wish! Enjoy and store in the fridge🥰 #desserts #baking

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