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@v2central2.0: Why Bloodhound Q50’s Hairline Is Critical Condition 💔 (Hairline Update)

V2centrall
V2centrall
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Region: US
Tuesday 14 July 2026 00:30:09 GMT
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Comments

fw.kmj
kash :
still gettin more than vonoff1700 😭
2026-07-14 01:07:02
1
deadboy8
crazy :
Finally we got this update
2026-07-14 21:32:39
2
doriauow8jv
percfriedd😂 :
fedd
2026-07-14 00:38:19
4
ryjaymer.janga
￴￴ ￴￴￴￴￴ ￴￴￴￴￴ ￴￴￴￴￴ ￴ ￴￴￴ ￴￴ :
bro is cooked
2026-07-14 00:36:05
1
therealcripppyhoundfrok1
cripppyhoundfrokar :
it's jeff bday
2026-07-14 20:25:50
0
d.kocher4575
d.kocher4575 :
q50 would kill u
2026-07-15 01:54:31
0
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жду в тгк❤️
жду в тгк❤️


The community secondary school Episode 1 #tiktokcreator #uktiktok #tiktokalgorithm #storylovers #storytime follow for more
The community secondary school Episode 1 #tiktokcreator #uktiktok #tiktokalgorithm #storylovers #storytime follow for more
#kepersonajes #emanoir🔥 #movistararena ɢʀᴀᴄɪᴀs ᴘᴏʀ ᴛᴏᴅᴏ ʟᴏ ǫᴜᴇ ʜɪᴄᴇʀᴏɴ ǫᴜᴇ ʟᴏɢʀᴇᴍᴏs ʟᴇs ᴍᴀɴᴅᴏ ᴜɴ ɢʀᴀɴ ᴀʙʀᴀsᴏ ᴀ ᴛᴏᴅᴏs ʟᴏs ᴋᴇᴘᴇʀᴄɪᴀɴᴏs😁😁
#kepersonajes #emanoir🔥 #movistararena ɢʀᴀᴄɪᴀs ᴘᴏʀ ᴛᴏᴅᴏ ʟᴏ ǫᴜᴇ ʜɪᴄᴇʀᴏɴ ǫᴜᴇ ʟᴏɢʀᴇᴍᴏs ʟᴇs ᴍᴀɴᴅᴏ ᴜɴ ɢʀᴀɴ ᴀʙʀᴀsᴏ ᴀ ᴛᴏᴅᴏs ʟᴏs ᴋᴇᴘᴇʀᴄɪᴀɴᴏs😁😁
اشتقت لك#منشن_للي_تحبه #ناصر_الوبير #الشاعر_ناصر_الوبير #اعادة_النشر🔃 #شعر
اشتقت لك#منشن_للي_تحبه #ناصر_الوبير #الشاعر_ناصر_الوبير #اعادة_النشر🔃 #شعر
Soft, gooey cookies with a molten Dubai-style pistachio chocolate centre, it doesnt get better than this 😍🤌🏼 - Dubai Chocolate Stuffed Cookies Makes 12 cookies For the cookies: 320g butter 275g brown sugar 120g caster sugar 3 eggs 360g self raising flour 250g plain flour 25g corn flour 10g bi carb soda 600g chocolate chips of your choice For the filling: 220g pistachio spread 15g tahini 170g kataifi pastry Crushed pistachio, for topping Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and allow it to cool to room temperature. In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it. Mix until smooth and creamy. Add the brown sugar and caster sugar and mix again until well combined. Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix. Fold in the chocolate chips by hand. For the filling: in a pan toast the kataifi pastry until browned and crunchy, combine with the pistachio spread and tahini and mix. Divide the dough into 120g portions and make an indent in each, fill with 1 tablespoon of filling in each cookie, cover with extra cookie dough. Place on a lined tray, top with crushed pistachios. Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre. Let cool slightly before enjoying.
Soft, gooey cookies with a molten Dubai-style pistachio chocolate centre, it doesnt get better than this 😍🤌🏼 - Dubai Chocolate Stuffed Cookies Makes 12 cookies For the cookies: 320g butter 275g brown sugar 120g caster sugar 3 eggs 360g self raising flour 250g plain flour 25g corn flour 10g bi carb soda 600g chocolate chips of your choice For the filling: 220g pistachio spread 15g tahini 170g kataifi pastry Crushed pistachio, for topping Begin by browning 160g of the butter in a saucepan over medium heat until it smells nutty and turns golden brown. Transfer to a bowl and allow it to cool to room temperature. In the bowl of a stand mixer, add the remaining 160g of cold butter and pour the cooled brown butter over it. Mix until smooth and creamy. Add the brown sugar and caster sugar and mix again until well combined. Add the eggs, self-raising flour, plain flour, corn flour, and bi carb soda, and mix until just combined—do not overmix. Fold in the chocolate chips by hand. For the filling: in a pan toast the kataifi pastry until browned and crunchy, combine with the pistachio spread and tahini and mix. Divide the dough into 120g portions and make an indent in each, fill with 1 tablespoon of filling in each cookie, cover with extra cookie dough. Place on a lined tray, top with crushed pistachios. Bake at 200°C for 12–15 minutes, or until golden brown around the edges but still slightly soft in the centre. Let cool slightly before enjoying.

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