@oneonter: #подпешися #oxidesurvivalisland #oxide-это много пользовательская игра про выживание

★彡𝖔𝖝𝖎𝔡𝖊彡★

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Sunday 23 August 2026 17:12:01 GMT

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￴￴￴￴￴ ￴￴ :

ты как с такой чувствительностью играешь? тебе буквально нужно провести пальцем два раза чтобы повернуться назад

2026-08-23 17:49:27

3

𝕵𝖊𝖘𝖘𝖎𝖊𝕻𝖎𝖓𝖐𝖒𝖆𝖓 :

типочек игрет в детройт- компьютерную игру, но игрет в оксайд вместо раста😭😭

2026-08-23 23:03:11

1

dec0yyy :

окуп

2026-08-23 18:37:48

0

Sakura✝️ :

норм

2026-08-23 17:20:15

1

☃︎:ᏚᎥᴍᴘʟᴇ ☕l :

а это х5 или 1х

2026-08-23 18:22:09

0

★彡𝖔𝖝𝖎𝔡𝖊彡★ :

👍👍👍

2026-08-23 17:12:47

0

Курбоб :

[V rozpakoch][V rozpakoch][V rozpakoch]

2026-09-09 14:07:42

0

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Brown Butter Carrot Cake Cookies 🧡🥕 (Makes 10) / Ingredients: For the cookies: - 180g unsalted butter (3/4 cup + 2 tablespoons) - 100g light brown sugar (1/2 cup) - 100g granulated sugar (1/2 cup) - 1 large egg + 1 large egg yolk - 1 teaspoon vanilla bean paste - 1/2 teaspoon baking soda - A pinch of salt - 1 teaspoon ground cinnamon - 220g all purpose flour (1 cup + 3/4 cup) - 85g finely crated carrots (3/4 cup) - 35g toasted walnuts, chopped up (1/4 cup) For the frosting: - 250g cream cheese (1 cup + 2 tablespoons) - 35g softened butter (3 tablespoons) - 100g granulated sugar (1/2 cup) - 100g whipping cream (1/2 cup) - 1 tsp vanilla extract or 1/2 teaspoon ground vanilla powder Instructions: 1. First, grate your carrots and squeeze out as much liquid as possible. Once you have slightly dry, shredded carrots, set them aside. 2. Now it’s time to brown the butter. 3. Add the cubed butter to a skillet or saucepan and let it melt over medium heat. 4. Stir constantly and let it cook until the milk solids turn brown and it smells slightly nutty. Be careful not to burn it. 5. Once ready, pour it into a large bowl and let it cool for about 15 minutes. 6. Once the brown butter has slightly cooled, add the granulated sugar and brown sugar and mix to combine. 7. Next, add the egg, egg yolk and vanilla bean paste. Mix until fully incorporated. 8. Then add the flour, baking soda and cinnamon. Fold gently until just combined. 9. Lastly, fold in the shredded carrots and walnuts. 10. Scoop 10 equal portions of cookie dough onto a baking tray lined with parchment paper. 11. Cover and place in the fridge for 1 hour to chill. 12. After an hour, preheat the oven to 180°C. 13. Place the cookies onto a large baking tray lined with parchment paper, leaving space between them. I recommend baking a maximum of 5 cookies per tray. 14. Bake in the preheated oven for 12 minutes. 15. Once baked, remove the cookies from the oven and place them on a wire rack. Let them cool completely before frosting. 16. While the cookies are cooling, prepare the frosting. 17. In a bowl, combine the sugar and butter until slightly creamy. 18. Then add the cream cheese and vanilla bean paste and mix until smooth. 19. Lastly, add the whipping cream and whip until slightly fluffy. 20. Once the cookies have cooled, scoop or pipe the frosting on top and enjoy. 21. For more tips visit my blog: www.welcometongskitchen.com / this recipe will be up in 2-3 days. #carrotcake #cookie #EasyRecipe #baketok #asmrsounds

Brown Butter Carrot Cake Cookies 🧡🥕 (Makes 10) / Ingredients: For the cookies: - 180g unsalted butter (3/4 cup + 2 tablespoons) - 100g light brown sugar (1/2 cup) - 100g granulated sugar (1/2 cup) - 1 large egg + 1 large egg yolk - 1 teaspoon vanilla bean paste - 1/2 teaspoon baking soda - A pinch of salt - 1 teaspoon ground cinnamon - 220g all purpose flour (1 cup + 3/4 cup) - 85g finely crated carrots (3/4 cup) - 35g toasted walnuts, chopped up (1/4 cup) For the frosting: - 250g cream cheese (1 cup + 2 tablespoons) - 35g softened butter (3 tablespoons) - 100g granulated sugar (1/2 cup) - 100g whipping cream (1/2 cup) - 1 tsp vanilla extract or 1/2 teaspoon ground vanilla powder Instructions: 1. First, grate your carrots and squeeze out as much liquid as possible. Once you have slightly dry, shredded carrots, set them aside. 2. Now it’s time to brown the butter. 3. Add the cubed butter to a skillet or saucepan and let it melt over medium heat. 4. Stir constantly and let it cook until the milk solids turn brown and it smells slightly nutty. Be careful not to burn it. 5. Once ready, pour it into a large bowl and let it cool for about 15 minutes. 6. Once the brown butter has slightly cooled, add the granulated sugar and brown sugar and mix to combine. 7. Next, add the egg, egg yolk and vanilla bean paste. Mix until fully incorporated. 8. Then add the flour, baking soda and cinnamon. Fold gently until just combined. 9. Lastly, fold in the shredded carrots and walnuts. 10. Scoop 10 equal portions of cookie dough onto a baking tray lined with parchment paper. 11. Cover and place in the fridge for 1 hour to chill. 12. After an hour, preheat the oven to 180°C. 13. Place the cookies onto a large baking tray lined with parchment paper, leaving space between them. I recommend baking a maximum of 5 cookies per tray. 14. Bake in the preheated oven for 12 minutes. 15. Once baked, remove the cookies from the oven and place them on a wire rack. Let them cool completely before frosting. 16. While the cookies are cooling, prepare the frosting. 17. In a bowl, combine the sugar and butter until slightly creamy. 18. Then add the cream cheese and vanilla bean paste and mix until smooth. 19. Lastly, add the whipping cream and whip until slightly fluffy. 20. Once the cookies have cooled, scoop or pipe the frosting on top and enjoy. 21. For more tips visit my blog: www.welcometongskitchen.com / this recipe will be up in 2-3 days. #carrotcake #cookie #EasyRecipe #baketok #asmrsounds

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