@ceciliaperezx: He intentado ser una chica aesthetic y bueno, luego he dicho espacio tetistico #humor #comedia #haul #zara

Cecilia Pérez ✨

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Friday 17 July 2026 19:37:36 GMT

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Comments

Andrea Narváez 🤭😏🤫 :

ahora qué tienes el collar puesto, cuánto pesa ? 😂🤣🤣🤣🤣

2026-07-18 14:20:27

106

mariina🤍 :

“Breska “ JAJJAJA ME ENCANTAAAAA AMOOOOO✨✨✨✨✨

2026-07-17 22:05:15

118

Angie🥰 :

Yo también pienso que Zara tiene gordofobia!! Que asco de ropas!!!

2026-07-17 19:40:38

135

AndIwaslike :

BRESKA?! Se dice BRESKA???

2026-07-17 19:47:13

4

karisitaaa :

Si se puso el collar de 6 euros🥹

2026-07-18 08:57:31

11

Marina☀️🏖️🐚 :

te acuerdas de la que te ha saludado hoy en la Línea de la Concepción en las cabalgatas

2026-07-18 21:49:35

3

María🐴🏐📖 :

Tú siempre estás guapa! Reinaa❤️

2026-07-17 19:42:28

10

✨nani✨ :

ay ceci ese collar😂😂

2026-07-18 15:44:04

4

Princess👸🏻🇪🇭 :

✨Breska✨ JAJAJA AMO😹❤️

2026-07-20 09:25:11

1

Naima🖤🖤 :

el collar es de shein

2026-07-18 11:15:21

3

Giuliana ❤️🧿 :

Las tiras que no entiendes donde van, es para colgar en las perchas

2026-07-19 23:30:04

0

Arialy ✨ :

Ella jura que se llama Breska 😌😂

2026-07-20 10:41:28

4

Nico🫀❣️ :

Amiga ahora que tienes el collar puesto que tanto pesa?

2026-07-23 22:59:20

1

Vani Fernandez :

Preciosaaas😍😍💖💖💖✨✨

2026-07-18 13:13:22

1

Jesus :

Lo del hueco tetístico🤣🤣

2026-07-20 09:07:23

1

valuwasnthere :

Pero cuanto pesa el collar? Jajaja

2026-07-25 05:29:26

2

rosayrositarodrig :

Guapaaa

2026-07-17 19:39:50

0

★–Lili–★ :

DE DONDE SALEN 11 COMENTARIOS TAN RAPIDO BASTAAA

2026-07-17 19:42:25

3

Chulitaa_16 :

GUAPAAAA SALUDOS DESDEMONA ARGENTINAAA

2026-07-17 19:45:34

2

Maynor-Tellez :

Que miedooooooo las chanclas 😳🩴

2026-07-17 20:51:29

1

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Bakery-style thick chocolate chip cookies. 🍪 Ingredients 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp cornstarch 1 1/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #Recipe #baking

Bakery-style thick chocolate chip cookies. 🍪 Ingredients 227g cold European unsalted butter, cubed 180g brown sugar 110g granulated sugar 1 large egg 1 large egg yolk 1 tbsp vanilla bean paste 405g all-purpose flour 1 tsp espresso powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp cornstarch 1 1/2 cups semi sweet chocolate chips 1/2 cup milk chocolate chip Method Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper. In a large mixing bowl, combine the cold cubed butter, brown sugar, and granulated sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed for 2–3 minutes until the mixture is well combined. Add the egg, egg yolk, and vanilla bean paste. Mix until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Do not overmix. Fold in the semi-sweet chocolate chips and milk chocolate chips until evenly distributed throughout the dough. Scoop the dough into large portions (about 6 ounces each) and roll into tall balls. Place them on the prepared baking trays, leaving plenty of space between each cookie. For thicker cookies, chill the dough balls for 30–60 minutes (or overnight for even better flavor and texture). Bake at 350°F (175°C) for 18 minutes, or until the edges are golden brown and set while the centers still look slightly soft. If desired, gently swirl a large round cookie cutter around each cookie immediately after baking to create perfectly round bakery-style cookies. Top with a few extra chocolate chips and a light sprinkle of flaky sea salt, if desired. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a wire rack to cool completely. #cookies #Recipe #baking

Hirut Bekele ሂሩት በቀለ (October 8, 1942 – May 12, 2023) was a celebrated Ethiopian singer and a leading figure in the country's Golden Age of music from the 1960s to the 1990s. Born in Addis Ababa, she overcame early personal challenges to embark on a prolific musical career, recording over 200 songs and collaborating with renowned artists such as Mahmoud Ahmed and Alemayehu Eshete. Bekele's powerful voice and emotive performances resonated with audiences, and her patriotic song

Hirut Bekele ሂሩት በቀለ (October 8, 1942 – May 12, 2023) was a celebrated Ethiopian singer and a leading figure in the country's Golden Age of music from the 1960s to the 1990s. Born in Addis Ababa, she overcame early personal challenges to embark on a prolific musical career, recording over 200 songs and collaborating with renowned artists such as Mahmoud Ahmed and Alemayehu Eshete. Bekele's powerful voice and emotive performances resonated with audiences, and her patriotic song "Ethiopia" remains a beloved anthem. She served in the Police Orchestra for 35 years, contributing significantly to Ethiopia's cultural heritage. In her later years, she focused on gospel music, dedicating her work to her faith and community. Bekele passed away in Addis Ababa at the age of 80, leaving behind a legacy that continues to inspire generations of Ethiopian musicians.

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