@apathy_cs2: Пу пу пу #cs #faceit #upgrader #casebattle #caser

apathy

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Region: UA

Monday 06 July 2026 13:32:52 GMT

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Comments

missing_loser :

сам дьявол диктует

2026-07-06 17:33:35

9055

tired of lose? :

2026-07-06 23:04:37

1359

владiк :

У него никого в войсе нету

2026-07-06 20:08:30

2830

qub :

С кем он разговаривает

2026-07-06 19:51:58

1290

Крутой ксер2018 :

где бы мне ухудшить свои скины?

2026-07-14 09:56:58

5196

ha1se666 :

2026-08-01 19:15:06

7

Raf_jr49⚽ :

это сайт или приложение??

2026-08-11 11:10:44

0

Ugvay :

мам, продай квартиру, мам, мам пожалуйста

2026-07-16 12:28:46

19

🍁K25🇨🇦 :

чудеса партнерки

2026-07-15 09:56:38

12

error34 :

помагаю новичкам

2026-07-06 13:34:33

12

ya3kakal :

друг так-то норм говорит

2026-07-07 02:25:54

9

stepan :

почему бы на 70% всегда ставить ?

2026-07-24 10:23:01

11

. :

а как с этого деньги получать ?(я не играю в кс )

2026-07-06 22:21:09

42

gaziik 🫆 :

как сайт называется

2026-07-14 11:46:21

0

$rom@ntic$ :

а есть типо такой же сайт для стендоффа?

2026-07-26 12:50:37

0

mq|qwizy :

а с апгрейдера можно настоящими деньгами выводить ?

2026-08-01 08:57:46

1

сыночек байкера или SonBiker :

чудеса партнерки

2026-08-04 01:44:15

1

Qwieee Ioannes :

что делать если стим не даёт зарегатся на этой шарашкиной конторе

2026-07-16 13:47:37

1

MOHAPX :

а где эта платформа в кс самой или что?

2026-07-21 19:08:27

2

ruletka :

как сайт называется

2026-07-07 07:39:59

0

keld :

а че бы на 2х квартиру не депнуть?

2026-07-23 16:49:05

4

Hellroy🥷💸 :

Апгрейдер норм сайт? Стоит подключать стим акк и вводить свою карту для оплаты? И какой домен безопасный?

2026-07-21 12:27:28

0

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#christmas #christmascountdown #desert #cake #log Fill and Re-roll 1. Whip the cream, powdered sugar, and vanilla together until it holds its shape. 2. Gently unroll your cooled cake. Spread the whipped cream evenly over the surface, leaving a small border at the edges. 3. Carefully roll the cake back up tightly (this time without the towel/paper inside). • 4. Decorate and Finish 1. Cut the branch: Cut a thick diagonal slice off one end of the log. Place the main log on your serving platter, and attach the cut slice to the side to look like a tree branch node. 2. Frost it: Spread the chocolate frosting all over the log and branch. 3. Add texture: Drag the tines of a fork through the frosting to create realistic wood bark lines. 4. Garnish: Place fresh rosemary sprigs and fresh cranberries around the log to match the image. Generously dust with powdered sugar to mimic fallen winter snow! Preheat your oven to 200°C / 180°C fan / Gas 6. Line a 23x32cm Swiss roll tin with baking parchment. 2. Whisk the eggs and caster sugar with an electric mixer for about 5 minutes until thick, pale, and fluffy. 3. Sift the flour and cocoa powder into the egg mixture. Gently fold everything together with a spatula until just combined. 4. Pour the batter evenly into the lined tin. Bake for 10 to 12 minutes until the sponge springs back when lightly touched. • 2. Roll while Warm (Crucial Step!) 1. Lay a clean kitchen towel or a fresh sheet of parchment paper on your counter and dust it with a little cocoa powder or sugar. 2. Flip the hot cake onto the towel and gently peel away the baking paper. 3. While the cake is still hot, roll it up from the long edge with the towel or parchment paper rolled up inside it. Leave it to cool completely. For the Chocolate Sponge: • 4 large eggs (room temperature) • ½ cup (100g) caster sugar • ½ cup (65g) self-raising flour • ⅓ cup (40g) cocoa powder For the Cream Filling: • 1 cup (250ml) double cream or heavy whipping cream • 1 tbsp powdered sugar • 1 tsp vanilla extract For the Chocolate Frosting & Garnish: • 1 tub (400g) ready-made chocolate frosting (or chocolate ganache) • Powdered sugar (for dusting)

#christmas #christmascountdown #desert #cake #log Fill and Re-roll 1. Whip the cream, powdered sugar, and vanilla together until it holds its shape. 2. Gently unroll your cooled cake. Spread the whipped cream evenly over the surface, leaving a small border at the edges. 3. Carefully roll the cake back up tightly (this time without the towel/paper inside). • 4. Decorate and Finish 1. Cut the branch: Cut a thick diagonal slice off one end of the log. Place the main log on your serving platter, and attach the cut slice to the side to look like a tree branch node. 2. Frost it: Spread the chocolate frosting all over the log and branch. 3. Add texture: Drag the tines of a fork through the frosting to create realistic wood bark lines. 4. Garnish: Place fresh rosemary sprigs and fresh cranberries around the log to match the image. Generously dust with powdered sugar to mimic fallen winter snow! Preheat your oven to 200°C / 180°C fan / Gas 6. Line a 23x32cm Swiss roll tin with baking parchment. 2. Whisk the eggs and caster sugar with an electric mixer for about 5 minutes until thick, pale, and fluffy. 3. Sift the flour and cocoa powder into the egg mixture. Gently fold everything together with a spatula until just combined. 4. Pour the batter evenly into the lined tin. Bake for 10 to 12 minutes until the sponge springs back when lightly touched. • 2. Roll while Warm (Crucial Step!) 1. Lay a clean kitchen towel or a fresh sheet of parchment paper on your counter and dust it with a little cocoa powder or sugar. 2. Flip the hot cake onto the towel and gently peel away the baking paper. 3. While the cake is still hot, roll it up from the long edge with the towel or parchment paper rolled up inside it. Leave it to cool completely. For the Chocolate Sponge: • 4 large eggs (room temperature) • ½ cup (100g) caster sugar • ½ cup (65g) self-raising flour • ⅓ cup (40g) cocoa powder For the Cream Filling: • 1 cup (250ml) double cream or heavy whipping cream • 1 tbsp powdered sugar • 1 tsp vanilla extract For the Chocolate Frosting & Garnish: • 1 tub (400g) ready-made chocolate frosting (or chocolate ganache) • Powdered sugar (for dusting)

my new pregame drink🥰

my new pregame drink🥰

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