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Saturday 11 July 2026 05:11:59 GMT

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Một tuần đổi tên ☝️lần😜 :

Phú Thọ nghiêm lắm thi thử thôi đã như thi thật ấy . Nếu ai không tin thì hãy hỏi đồng nghiệp dạy THPT sẽ rõ🥰🥰🥰

2026-07-12 00:15:59

77

Hải Yến O.MC :

Vĩnh Phúc cũ thi nghiêm lắm

2026-07-11 15:29:03

23

Khiêm :

Phú Thọ đây thi thử đc 26 thi thật 28.75

2026-08-25 11:50:13

0

Nấm bán hàng :

bạn nào rảnh rỗi thế

2026-07-13 03:36:59

1

Mùa thu đầy hoa hồng 09 :

Mình đi coi thi đây, trưởng điểm cực kì nghiêm túc, quán triệt “không để xảy ra bất cứ vấn đề gì, sáng có mặt lúc 6h15, chiều có mặt lúc 13h15 để bốc thăm phòng coi thi, nếu trùng sẽ phải bốc lại. Trước khi vào phòng thi kiểm tra điện thoại nghiêm ngặt, ai có bài ng đó làm, phòng thi im phăng phắc luôn. Nếu có bạn nào đi vệ sinh thì sẽ có giám thị giám sát đi theo. Nói chung là thì sinh không thể giở trò j đc. Mình coi ở THPT Cẩm Khê 😊

2026-07-18 06:32:13

1

Phía trước là bầu trời 🛬 :

Vĩnh Phúc các năm toàn top 1 toàn quốc thì như vậy còn ít ấy chứ

2026-07-12 00:40:57

8

Đức Anh :

phú thọ thi nghiêm vcl ấy t trải qua r t biết thi thử thôi đã nghiêm vc r thi thật nó còn gắt hơn

2026-07-12 23:55:34

7

Kún Nguyễn 💋💋 :

Đề thi thử VP khó hơn thi thật nhé , vô cùng nghiêm ngặt ở đấy mà gian lận

2026-07-12 02:33:26

16

Khi Bố Ở Nhà 😆 :

Liêm lắm 😁

2026-07-13 05:30:44

1

Ai mượn ??? :

Toàn trường Vĩnh phúc-))

2026-08-06 10:35:17

1

Huy Tùnn :

có mà nghi ngờ với rà soát thoải mái đi vì tôi điểm thấp

2026-07-15 04:58:31

0

gái út :

Phú Thọ t liêm nha

2026-08-08 00:08:08

0

Khờ ôi Khôi :

đất tổ mà

2026-08-11 16:34:08

0

Zunni🏳️‍🌈 kẻ ovtk số 1TG🤗 :

t học Minh Đài thôi t đã thấy thi thử khó vluon mà thi thật thì đề dễ hơn

2026-07-13 09:41:07

0

Khánh Linh :

Phú Thọ tôi ơi🐧

2026-08-12 10:36:10

0

Chi Dân ✅ :

bạn tôi đi ôn thi ở chuyên năm 2017 chậm hơn tôi 1 năm! phải nói là các thầy cô đào đạo rất tốt! sau 1 năm cố gắng cũng có kết quả tốt và đã đạt dc kì vọng mong muốn

2026-07-12 00:18:25

1

N Đ C L M P T M C G Đ N G M L :

tiếp nữa hả

2026-07-11 16:08:19

0

Kiên Vũ :

những môn viết văn khó đk 10 lắm

2026-07-11 05:20:36

1

Fl chéo :

đăng sai thì bị phạt vậy thôi

2026-07-11 12:16:06

6

au88.care - khuyến mãi lớn :

ai biểu đăng saii chi

2026-07-11 18:00:42

0

Nx :

Phú thọ quản chặt cực kì

2026-08-28 09:38:23

0

VUNG KHANG :

làm việc lại .....

2026-07-12 05:06:55

0

Quỳnh khang :

Sao giờ nghe từ sở cái thấy sợ

2026-07-11 13:56:29

1

Dũng Trương :

liêm vcl ra còn lâu ms như tuyên quang nhé

2026-08-28 10:16:54

0

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Lemon Blueberry Cookies 🍋🫐 Soft, thick, and bursting with real lemons and blueberries; these belong on your spring must-bake list. Find tips, tricks & more at sallysbakingaddiction.com MAKES 18-20 Lemon Cookies -1 and 3/4 cups (219g) all-purpose flour (spooned & leveled) -1 and 1/2 teaspoons cornstarch -1/2 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -3/4 cup (150g) granulated sugar -2 Tablespoons fresh lemon zest -1 large egg, at room temperature -1 Tablespoon (15g/ml) fresh lemon juice -1 teaspoon pure vanilla extract Blueberry Frosting -1/2 cup (about 15g) freeze-dried blueberries -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -4 ounces (113g) full-fat block-style cream cheese, softened to room temperature -2 and 1/2 cups (300g) confectioners’ sugar -1 Tablespoon (15g/ml) fresh lemon juice -1 teaspoon pure vanilla extract -pinch of salt, to taste optional: lemon slices and fresh blueberries for garnish 1) Make the cookies: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside. 2) In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until creamed, about 3 minutes. Add the egg, lemon juice, and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. The mixture will look curdled; that’s ok. 3) Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be thick and sticky. Cover and chill cookie dough in the refrigerator for at least 2 hours. 3) Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes. 4) Scoop dough, about 1.5 Tablespoons (30g) of dough each, and roll into balls. Arrange cookies 3 inches apart on the baking sheets. 5) Bake for 11–13 minutes or until lightly browned around the edges. The centers will look very soft and slightly underbaked. That’s key for a soft texture. Do not over-bake. 6) Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 7) Make the blueberry frosting: Using a food processor or blender, process the freeze-dried blueberries into a powdery crumb. Sift it through a fine mesh sieve to rid larger seeds/pieces. You should have about 2 Tbsp, or around 10g, of blueberry powder. 8) In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on medium-high speed until creamy and combined, about 2 minutes. Add confectioners’ sugar, blueberry powder, lemon juice, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. 9) Spread or pipe frosting on cooled cookies. I used a small offset spatula on the pictured cookies. Garnish with a lemon slice and a fresh blueberry just before serving, if desired.

Lemon Blueberry Cookies 🍋🫐 Soft, thick, and bursting with real lemons and blueberries; these belong on your spring must-bake list. Find tips, tricks & more at sallysbakingaddiction.com MAKES 18-20 Lemon Cookies -1 and 3/4 cups (219g) all-purpose flour (spooned & leveled) -1 and 1/2 teaspoons cornstarch -1/2 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -3/4 cup (150g) granulated sugar -2 Tablespoons fresh lemon zest -1 large egg, at room temperature -1 Tablespoon (15g/ml) fresh lemon juice -1 teaspoon pure vanilla extract Blueberry Frosting -1/2 cup (about 15g) freeze-dried blueberries -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -4 ounces (113g) full-fat block-style cream cheese, softened to room temperature -2 and 1/2 cups (300g) confectioners’ sugar -1 Tablespoon (15g/ml) fresh lemon juice -1 teaspoon pure vanilla extract -pinch of salt, to taste optional: lemon slices and fresh blueberries for garnish 1) Make the cookies: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together. Set aside. 2) In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until creamed, about 3 minutes. Add the egg, lemon juice, and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. The mixture will look curdled; that’s ok. 3) Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be thick and sticky. Cover and chill cookie dough in the refrigerator for at least 2 hours. 3) Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes. 4) Scoop dough, about 1.5 Tablespoons (30g) of dough each, and roll into balls. Arrange cookies 3 inches apart on the baking sheets. 5) Bake for 11–13 minutes or until lightly browned around the edges. The centers will look very soft and slightly underbaked. That’s key for a soft texture. Do not over-bake. 6) Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 7) Make the blueberry frosting: Using a food processor or blender, process the freeze-dried blueberries into a powdery crumb. Sift it through a fine mesh sieve to rid larger seeds/pieces. You should have about 2 Tbsp, or around 10g, of blueberry powder. 8) In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on medium-high speed until creamy and combined, about 2 minutes. Add confectioners’ sugar, blueberry powder, lemon juice, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. 9) Spread or pipe frosting on cooled cookies. I used a small offset spatula on the pictured cookies. Garnish with a lemon slice and a fresh blueberry just before serving, if desired.

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