@tartagitar: #WhenOrangesFall #almondbabybigboy #progresspassawish #ด้อมภภ #PSPW

🍊Tartargitar🌳

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Region: TH

Tuesday 30 June 2026 06:14:04 GMT

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#ENFP//sun🇹🇭) :

цвета их кофт буквально

2026-06-30 19:19:52

6

Anh Thư :

Nó mê cái bài dữ lắm bây ơi

2026-06-30 17:02:14

28

🐝 :

nhạc đọc quyền luôn r pô oi

2026-06-30 17:44:01

8

IG veythanawin✈️🦦🦞🐺 :

Mond klo capek poget kasih gw aja🥰🥰

2026-06-30 16:14:27

22

ppniy_ :

almond kaya udah capek tp masih ikut ikutan juga 🤣

2026-06-30 17:01:02

5

Dee :

omg so cute 😭😭

2026-06-30 14:32:24

1

Ajengg :

judul lagu nya apa

2026-06-30 17:33:27

5

lLexi Lomas :

cute boys and I really love it when they smile

2026-06-30 06:16:20

0

Rainy ☔ :

pemenang sound ini udah jelas lah ya siapa 😎

2026-06-30 15:40:46

1

Avel_🌙 :

ฟีล เจมโฟ้ดดกก😂

2026-06-30 19:38:05

0

mondpro :

dia suka banget plis sama lagu itu😭😭

2026-06-30 16:16:31

0

Yaann :

Mond is officially done done with him

2026-06-30 15:42:54

0

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🍓 Strawberry Crunch Cheesecake Tacos ✨ 🛒 Ingredients For the Crisp Taco Shells 5 large flour tortillas 1 tbsp unsalted butter, melted (for brushing) 375 g (13 oz) high-quality white chocolate, finely chopped 1½ cups strawberry crunch topping* (store-bought or homemade—see note) For the No-Bake Cheesecake Filling 225 g (8 oz) full-fat cream cheese, softened to room temperature 60 g (½ cup) powdered sugar, sifted 1 tsp pure vanilla extract 240 ml (1 cup) heavy whipping cream, chilled For Assembly & Garnish 2 cups fresh strawberries, hulled and sliced or halved 160 ml (⅔ cup) high-quality strawberry syrup (or homemade reduction) 👩‍🍳 Step-by-Step Instructions 1. Shape & Bake the Shells Preheat oven to 175°C (350°F). Line two baking sheets with parchment. Using a 10 cm (4-inch) round cutter, punch 15 circles from the tortillas. Lightly prick each circle 2–3 times with a fork to prevent puffing. Brush both sides lightly with melted butter. Drape each circle over the upside-down cups of a standard muffin tin, shaping gently into open taco shells. Bake 5–6 minutes, just until edges are lightly golden and crisp. Avoid overbaking—they should still be pliable enough to hold shape without cracking. Let cool in the tin for 1 minute, then carefully transfer to prepared baking sheets to cool completely. 2. Coat with White Chocolate & Crunch Melt white chocolate using a double boiler (or microwave in 20-sec bursts, stirring between) until smooth and fluid—not hot. Wipe bowl exterior to avoid water contamination. Using a clean pastry brush, generously coat the entire surface of each cooled shell—inside and out—with melted white chocolate. Immediately dip each shell into a shallow bowl of strawberry crunch, pressing gently to adhere. Tap off excess. Place back on parchment-lined sheet. Chill 15–20 minutes (or at room temp ~30 min) until chocolate sets fully. 3. Whip the Cheesecake Filling In a stand mixer fitted with paddle attachment, beat cream cheese, powdered sugar, and vanilla on medium-low until completely smooth (~2 min). Scrape bowl well. In a separate chilled bowl, whip cold heavy cream to stiff, glossy peaks. Gently fold ⅓ of whipped cream into the cream cheese to lighten, then fold in remaining cream just until uniform—do not overmix. Transfer to a piping bag fitted with a star tip (or large round tip). 4. Assemble with Flair Nestle the cooled, coated shells upright into an upside-down muffin tin or snugly in a rectangular dish for stability. Pipe filling in a generous swoop down the center of each shell. Top with sliced strawberries and a drizzle (or pool) of strawberry syrup just before serving.

🍓 Strawberry Crunch Cheesecake Tacos ✨ 🛒 Ingredients For the Crisp Taco Shells 5 large flour tortillas 1 tbsp unsalted butter, melted (for brushing) 375 g (13 oz) high-quality white chocolate, finely chopped 1½ cups strawberry crunch topping* (store-bought or homemade—see note) For the No-Bake Cheesecake Filling 225 g (8 oz) full-fat cream cheese, softened to room temperature 60 g (½ cup) powdered sugar, sifted 1 tsp pure vanilla extract 240 ml (1 cup) heavy whipping cream, chilled For Assembly & Garnish 2 cups fresh strawberries, hulled and sliced or halved 160 ml (⅔ cup) high-quality strawberry syrup (or homemade reduction) 👩‍🍳 Step-by-Step Instructions 1. Shape & Bake the Shells Preheat oven to 175°C (350°F). Line two baking sheets with parchment. Using a 10 cm (4-inch) round cutter, punch 15 circles from the tortillas. Lightly prick each circle 2–3 times with a fork to prevent puffing. Brush both sides lightly with melted butter. Drape each circle over the upside-down cups of a standard muffin tin, shaping gently into open taco shells. Bake 5–6 minutes, just until edges are lightly golden and crisp. Avoid overbaking—they should still be pliable enough to hold shape without cracking. Let cool in the tin for 1 minute, then carefully transfer to prepared baking sheets to cool completely. 2. Coat with White Chocolate & Crunch Melt white chocolate using a double boiler (or microwave in 20-sec bursts, stirring between) until smooth and fluid—not hot. Wipe bowl exterior to avoid water contamination. Using a clean pastry brush, generously coat the entire surface of each cooled shell—inside and out—with melted white chocolate. Immediately dip each shell into a shallow bowl of strawberry crunch, pressing gently to adhere. Tap off excess. Place back on parchment-lined sheet. Chill 15–20 minutes (or at room temp ~30 min) until chocolate sets fully. 3. Whip the Cheesecake Filling In a stand mixer fitted with paddle attachment, beat cream cheese, powdered sugar, and vanilla on medium-low until completely smooth (~2 min). Scrape bowl well. In a separate chilled bowl, whip cold heavy cream to stiff, glossy peaks. Gently fold ⅓ of whipped cream into the cream cheese to lighten, then fold in remaining cream just until uniform—do not overmix. Transfer to a piping bag fitted with a star tip (or large round tip). 4. Assemble with Flair Nestle the cooled, coated shells upright into an upside-down muffin tin or snugly in a rectangular dish for stability. Pipe filling in a generous swoop down the center of each shell. Top with sliced strawberries and a drizzle (or pool) of strawberry syrup just before serving.

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