@book36634: мой тгк: alwaysbookss 🤍🤍 #современныелюбовныероманы #recommendations #BookRecommendations #аннаджейн #подарокангелвидругиерассказы

книжный мир🫶🏻|| alwaysbookss

Open In TikTok:

Region: LT

Monday 24 August 2026 14:15:08 GMT

7882

919

22

113

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

rinsvxm𝜗𝜚 :

живите вечно.

2026-08-26 08:08:37

22

M :

ААААА😭😭😭 Как-же я теперь хочу продолжения💔 Жаль его не будет... Так бы хотелось прочитать про их свадьбу , про их деток, про всё...😭😭😭💔💔

2026-08-24 20:31:21

41

. :

руки целовала

2026-08-26 00:18:22

11

Бебебе :

срочно!!! я прочитала первую и вторую часть книги, что дальше посоветуете прочитать??? очень хочется узнать что там у Тани и Олега😭🙏

2026-08-26 17:17:31

1

달의천사 :

я в конце плакала когда читала, невероятное понимания оьеих сторон и трепет отношений, даже когда оба зотят выиграть

2026-08-26 14:01:36

4

Sofizar :

спасибо добрая девушка

2026-08-26 16:15:03

1

𝑠𝑖𝑟𝑖𝑢𝑎 𝑏𝑙𝑎𝑐𝑘 💋 :

а эту книгу читать после восхитительной ведьмы , правильно ?

2026-08-24 16:27:02

7

Веруня :

Это было настолько прекрасно,что пришлось сначала прочитать в электронном,а потом купить и книгу

2026-08-24 23:35:59

6

𝕯𝖆𝖗𝖐 𝕬𝖓𝖌𝖊𝖑 :

как сначала читать Восхитительная ведьма. Влюблённая Ведьма. подарок ангела ?

2026-08-24 18:10:42

3

ncolxft :

можно также выложить про кезона и машу

2026-08-24 20:41:09

1

wizsnx :

@....

2026-08-24 14:23:41

0

To see more videos from user @book36634, please go to the Tikwm homepage.

Other Videos

😎😽🐝🌻#tieubao #fcdomdom🌻🌻👌👌🌻🌻 #dibaoo#baobao_cuadom🌻🐝 #domfanmyli_jack🐝🌻

😎😽🐝🌻#tieubao #fcdomdom🌻🌻👌👌🌻🌻 #dibaoo#baobao_cuadom🌻🐝 #domfanmyli_jack🐝🌻

There are QUICK oatmeal raisin cookies, then there are THESE. I’m talking brown butter, toasted oats, plumped raisins, dark brown sugar, a touch of molasses, warm spices, and chewy centers with caramelized edges. Is this the absolute fastest way to make oatmeal raisin cookies? Absolutely Not. 😂 Is every extra little step here earning its keep? ABSOLUTELY YES! YOU’LL NEED For the raisins: • 1½ cups raisins • ½ cup very hot water • 1 tsp vanilla For the toasted oats: • 2¾ cups old-fashioned rolled oats • 1 Tbsp unsalted butter For the dough: • 1 cup unsalted butter • 1 Tbsp dry milk powder — optional, but HIGHLY recommended • 1 cup packed dark brown sugar • ⅓ cup granulated sugar • 1 large egg + 1 egg yolk • 2 tsp vanilla • 1 Tbsp molasses • 1½ cups all-purpose flour • 1 tsp baking soda • 1½ tsp cinnamon • ¼ tsp nutmeg • ⅛ tsp allspice • ¾ tsp fine salt • Flaky sea salt — optional for finishing 1️⃣ PLUMP THE RAISINS Combine the raisins, hot water and vanilla. Let them soak for 10–15 minutes, then drain VERY well and pat dry. We’re starting with juicy little flavor bombs instead of asking dried raisins to steal moisture from our cookie dough. 😂 2️⃣ TOAST THE OATS Melt 1 Tbsp butter in a skillet over medium heat. Add the oats and cook for 5–7 minutes, stirring frequently, until lightly golden and wonderfully nutty-smelling. Transfer to a plate and let cool. 3️⃣ BROWN THE BUTTER Add 1 cup butter to a light-colored saucepan. If you’re using the optional milk powder, add it once the butter melts. Cook over medium heat, stirring frequently. The butter will melt, foam and eventually develop beautiful brown specks on the bottom. Once those milk solids are deep golden-hazelnut brown and everything smells nutty and almost toffee-like, immediately pour the butter—and EVERY SINGLE brown bit—into a mixing bowl. Let cool for 10–15 minutes. That optional milk powder gives us additional milk solids to toast, which means even MORE brown-butter goodness. 🤎 4️⃣ BUILD THE DOUGH Whisk the dark brown sugar and granulated sugar into the warm brown butter. Add the egg, egg yolk, vanilla and molasses. Whisk vigorously for about 45 seconds, until thick and glossy. 5️⃣ ADD THE DRY INGREDIENTS In another bowl, whisk together: Flour, baking soda, cinnamon, nutmeg, allspice and salt. Fold the dry ingredients into the wet ingredients until they’re almost combined. Fold in the cooled toasted oats and drained raisins. Stop mixing as soon as everything comes together. 6️⃣ CHILL Cover and refrigerate the dough for 45–60 minutes. I know. You want cookies NOW. But we’ve already come this far. Don’t betray me at the finish line. 😂 Chilling gives everything time to hydrate and helps keep our cookies beautifully thick and chewy. 7️⃣ SCOOP Heat oven to 350°F. Scoop approximately ¼ cup (65–70g) of dough per cookie. These are BIG bakery-style cookies because tiny cookies have never solved anyone’s problems. 😂 Form them into slightly tall balls and place about 3 inches apart on a parchment-lined baking sheet. 8️⃣ BAKE Bake for 11–14 minutes. You want golden, caramelized edges with centers that still look slightly underdone. TAKE THEM OUT. Please do not wait for the centers to look completely baked or we’re going to lose that magnificent chewy middle. Let them cool directly on the baking sheet for 10 minutes before transferring to a rack. ✨ OPTIONAL BUT HIGHLY RECOMMENDED: As soon as they come out of the oven, add the tiniest sprinkle of flaky sea salt. Not enough to make them salty—just enough to wake up all that brown butter, molasses, cinnamon and caramelized sugar. And THAT is how we’re making oatmeal raisin cookies from now on. Crispy, caramelized edges. Thick, chewy centers. Juicy raisins. Toasted oats. Brown butter. Warm cinnamon and spice. This oatmeal raisin cookie is good enough to make a chocolate chip cookie a little nervous. #cookies #bakery #oatmeal #homemade #try

There are QUICK oatmeal raisin cookies, then there are THESE. I’m talking brown butter, toasted oats, plumped raisins, dark brown sugar, a touch of molasses, warm spices, and chewy centers with caramelized edges. Is this the absolute fastest way to make oatmeal raisin cookies? Absolutely Not. 😂 Is every extra little step here earning its keep? ABSOLUTELY YES! YOU’LL NEED For the raisins: • 1½ cups raisins • ½ cup very hot water • 1 tsp vanilla For the toasted oats: • 2¾ cups old-fashioned rolled oats • 1 Tbsp unsalted butter For the dough: • 1 cup unsalted butter • 1 Tbsp dry milk powder — optional, but HIGHLY recommended • 1 cup packed dark brown sugar • ⅓ cup granulated sugar • 1 large egg + 1 egg yolk • 2 tsp vanilla • 1 Tbsp molasses • 1½ cups all-purpose flour • 1 tsp baking soda • 1½ tsp cinnamon • ¼ tsp nutmeg • ⅛ tsp allspice • ¾ tsp fine salt • Flaky sea salt — optional for finishing 1️⃣ PLUMP THE RAISINS Combine the raisins, hot water and vanilla. Let them soak for 10–15 minutes, then drain VERY well and pat dry. We’re starting with juicy little flavor bombs instead of asking dried raisins to steal moisture from our cookie dough. 😂 2️⃣ TOAST THE OATS Melt 1 Tbsp butter in a skillet over medium heat. Add the oats and cook for 5–7 minutes, stirring frequently, until lightly golden and wonderfully nutty-smelling. Transfer to a plate and let cool. 3️⃣ BROWN THE BUTTER Add 1 cup butter to a light-colored saucepan. If you’re using the optional milk powder, add it once the butter melts. Cook over medium heat, stirring frequently. The butter will melt, foam and eventually develop beautiful brown specks on the bottom. Once those milk solids are deep golden-hazelnut brown and everything smells nutty and almost toffee-like, immediately pour the butter—and EVERY SINGLE brown bit—into a mixing bowl. Let cool for 10–15 minutes. That optional milk powder gives us additional milk solids to toast, which means even MORE brown-butter goodness. 🤎 4️⃣ BUILD THE DOUGH Whisk the dark brown sugar and granulated sugar into the warm brown butter. Add the egg, egg yolk, vanilla and molasses. Whisk vigorously for about 45 seconds, until thick and glossy. 5️⃣ ADD THE DRY INGREDIENTS In another bowl, whisk together: Flour, baking soda, cinnamon, nutmeg, allspice and salt. Fold the dry ingredients into the wet ingredients until they’re almost combined. Fold in the cooled toasted oats and drained raisins. Stop mixing as soon as everything comes together. 6️⃣ CHILL Cover and refrigerate the dough for 45–60 minutes. I know. You want cookies NOW. But we’ve already come this far. Don’t betray me at the finish line. 😂 Chilling gives everything time to hydrate and helps keep our cookies beautifully thick and chewy. 7️⃣ SCOOP Heat oven to 350°F. Scoop approximately ¼ cup (65–70g) of dough per cookie. These are BIG bakery-style cookies because tiny cookies have never solved anyone’s problems. 😂 Form them into slightly tall balls and place about 3 inches apart on a parchment-lined baking sheet. 8️⃣ BAKE Bake for 11–14 minutes. You want golden, caramelized edges with centers that still look slightly underdone. TAKE THEM OUT. Please do not wait for the centers to look completely baked or we’re going to lose that magnificent chewy middle. Let them cool directly on the baking sheet for 10 minutes before transferring to a rack. ✨ OPTIONAL BUT HIGHLY RECOMMENDED: As soon as they come out of the oven, add the tiniest sprinkle of flaky sea salt. Not enough to make them salty—just enough to wake up all that brown butter, molasses, cinnamon and caramelized sugar. And THAT is how we’re making oatmeal raisin cookies from now on. Crispy, caramelized edges. Thick, chewy centers. Juicy raisins. Toasted oats. Brown butter. Warm cinnamon and spice. This oatmeal raisin cookie is good enough to make a chocolate chip cookie a little nervous. #cookies #bakery #oatmeal #homemade #try

🍒🥩 CHERRY COLA SHORT RIBS?! Hear me out. We’re taking rich, fall-apart short ribs and braising them low and slow with cherry cola, red wine, tart cherries and aromatics until that sauce turns dark, glossy and ridiculous. Then we pile them over smoked Gouda whipped potatoes, spoon that sweet-tart cherry pan sauce over everything, and finish with crispy shallots. The cola isn’t just for chaos either. 👀 Its sugar helps build that gorgeous caramelized, lacquered finish while the wine, tart cherries and sherry vinegar keep everything balanced. Sweet. Savory. Tangy. Rich. Sounds a little mad. Tastes completely intentional. 😏 Welcome to The Mad Kitchen — where sometimes the weird idea is the good idea. ❤️ Like it 🔖 Save it 👨‍🍳 Follow for more kitchen experiments #TheMadKitchen #CherryColaShortRibs #ShortRibs #FoodTok #TikTokFood

🍒🥩 CHERRY COLA SHORT RIBS?! Hear me out. We’re taking rich, fall-apart short ribs and braising them low and slow with cherry cola, red wine, tart cherries and aromatics until that sauce turns dark, glossy and ridiculous. Then we pile them over smoked Gouda whipped potatoes, spoon that sweet-tart cherry pan sauce over everything, and finish with crispy shallots. The cola isn’t just for chaos either. 👀 Its sugar helps build that gorgeous caramelized, lacquered finish while the wine, tart cherries and sherry vinegar keep everything balanced. Sweet. Savory. Tangy. Rich. Sounds a little mad. Tastes completely intentional. 😏 Welcome to The Mad Kitchen — where sometimes the weird idea is the good idea. ❤️ Like it 🔖 Save it 👨‍🍳 Follow for more kitchen experiments #TheMadKitchen #CherryColaShortRibs #ShortRibs #FoodTok #TikTokFood

#psg #parissaintgermain #uefasupercup #football #footballtiktok

#psg #parissaintgermain #uefasupercup #football #footballtiktok

Hanging out with my bro Oso @osothefurrybear at Werk. Executive Suite closed and got renamed with new owners. It’s like a brand new clean bar. It’s absolutely amazing! #furrytiktok #fursuiteverday #thewerk #longbeach #fursuitersoftiktok

About

Robot
API

Legal

Privacy Policy