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Tuesday 04 August 2026 17:00:01 GMT

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هدلان :

روحو لاسطنبول تفاهمو 😂😂

2026-08-05 07:37:14

2

🎖M :

تفاهمو في اسطنبول هههههههههههههه

2026-08-05 15:09:27

2

𝓑𝓪𝓭𝓻 :

يا الربع وين اختفى ابو يزيد

2026-08-05 07:42:09

5

user2636103204382 :

2026-08-05 16:40:24

2

لولو الصغيرة :

😂😂

2026-08-05 00:21:00

4

حنان الغامدي :

ابو يارا معنده حل 😂😂😂

2026-08-05 11:58:45

7

ابواسامة :

2026-08-05 07:58:14

3

aziz :

يا امي يا امي 😂😂😂😂😂😂.

2026-08-05 13:26:22

2

『ابَرٍاهيم』 :

ارجوووكي 😂😂😂

2026-08-05 10:33:23

2

M R :

😂😂

2026-08-05 10:20:13

1

نواف ال عيد :

ههههههه ابو يارا قادح

2026-08-05 14:22:08

1

ابراهيم عيسى :

2026-08-05 08:31:14

2

١اشاعرمحمدعلي.احمد.الرشيدي :

قسم بالله مبدعين كلهم

2026-08-05 07:46:47

2

احمد الحربي :

الله يبو يارا😂😂😂😂😂😂

2026-08-05 03:25:29

1

نايف :

ابو يارا هههههه

2026-08-04 19:58:35

2

أبو اصيل :

2026-08-05 09:53:08

2

ابو رائد العنزي :

سكان للمدينة العسكرية

2026-08-05 07:17:20

0

🇸🇦🇸🇦🇸🇦 :

تأثير المسلسلات التركية 🤣🤣🤣

2026-08-05 10:14:45

2

YAFT :

2026-08-05 20:13:58

0

D7-M :

هههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههه😹😹💔

2026-08-05 20:02:34

0

ابوعبدالله :

2026-08-05 02:25:54

2

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Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours

Todays Kitchen: EASY BOUNTY BONBONS - ONLY 5 INGREDIENTS #5ingredients #chocolate #bonbon #bounty #Recipe #food #fy #fyp #foryoupage CREAM ▫️250 g mascarpone ▫️200 g white chocolate ▫️100 g grated coconut FILLING ▫️30 ml heavy cream ▫️100 g milk chocolate ▫️5 g grated coconut COATING ▫️250 g milk chocolate GARNISH ▫️grated coconut Melt the white chocolate using a double boiler and let it cool slightly. Place the mascarpone in a bowl and mix it with the cooled white chocolate. Add the grated coconut and stir well. Heat the cream until just below boiling. Add the milk chocolate, let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool completely. Transfer the chocolate ganache to a piping bag. Spread half of the coconut mixture evenly over the bottom of a pan. Pipe a layer of chocolate ganache over the coconut mixture and sprinkle with grated coconut. Spoon the remaining coconut mixture on top and smooth the surface using cling film. Place the pan in the freezer for 2–3 hours or let it set overnight. Remove the set coconut cake from the freezer and cut it into equal-sized squares. Melt the milk chocolate (250 g) using a double boiler. Dip each square into the melted milk chocolate. Place them on a sheet of baking paper. Garnish by drizzling fine lines of chocolate over the top and optionally sprinkle with extra grated coconut. Let the chocolate harden completely. TIPS: Let the mascarpone come to room temperature before mixing it with the white chocolate. This prevents lumps and makes it easier to combine. Line your baking pan with parchment paper before adding the coconut mixture. This makes it easier to remove the bars from the pan. Use a sharp knife, warmed under hot water and dried, before cutting the bars. For an extra festive look, you can also use chopped nuts, colorful sugar sprinkles, or a touch of edible gold dust instead of just shredded coconut. I used a baking pan with dimensions of 30 x 13 cm. TIME Prep time: 20-30 minutes Cooling time: At least 2-3 hours Total time: Approximately 3.5 hours

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