@djlouromixoficial: É 100

@DJ LOURO MIX A LENDA

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Region: BR

Thursday 27 August 2026 12:51:39 GMT

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Comments

tupinamba :

ô besteira

2026-08-27 13:22:46

16

josecarlos Alves :

promoção relâmpago 😁amigo deu ruim hein 😁

2026-08-27 19:15:59

6

França :

Bom dia meus amores lindos

2026-08-27 13:48:15

6

Manoel Gomes :

boa esse casal e bom parabéns

2026-08-27 15:46:11

5

Micheliny Moreira :

😅😅😅😅 so vir ler os comentários são melhores 😂😂😂

2026-08-30 10:36:55

4

Reinaldo Costa. :

Não entendi foi nada kkk😂🤣😂

2026-08-29 01:34:20

3

betoshow :

manda a localização

2026-08-28 18:12:44

0

Gilmar Silva :

Eu quero chamaaa

2026-08-28 14:40:51

0

Lucélia_zw :

😂

2026-08-27 19:10:53

2

Josefa Gomes :

come logo oi boa tarde

2026-08-28 16:26:39

1

Antonio Marcelino Araujo :

kkkkkkkkķkkkkkk

2026-08-27 13:04:33

2

Leonardo Rodrigues Queiroz Rod :

hum

2026-08-27 15:40:10

1

Marcos Antônio :

kkkkk

2026-08-27 15:30:41

1

Maria Sandra :

kkkkkkk

2026-08-27 13:34:57

1

simone :

kkkķkkkkkkkkk🤦‍♀️

2026-08-27 19:00:40

1

Eva Inácia :

Kkkkkkkkk

2026-08-27 13:09:32

1

nelineidemedeiros :

kkk

2026-08-27 17:22:59

1

Eva Inácia :

Que babado

2026-08-27 13:09:21

5

girlene :

😂

2026-08-27 13:33:12

1

odetemaria459 :

kkkkkkkkkkk

2026-08-28 19:45:03

1

Gn.. atr..RR777 :

Kkk

2026-08-27 13:51:53

1

eva :

kkkkkk falando com o próprio marido Kkkk

2026-08-29 01:57:32

1

gildemarpereira467 :

kkkkkkkk

2026-08-27 18:19:49

1

Ademir Santos :

🤣

2026-08-27 13:11:18

1

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🍁Maple Brown Sugar Cookies Full recipe with tips, storing, make-ahead, and freezing instructions on my website sallysbakingaddiction.com and in #sallysbaking101 cookbook MAKES 28-30 Cookies -2 and 1/3 cups (292g) all-purpose flour (spooned & leveled) -1 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -1 cup (200g) packed dark brown sugar -1 large egg, at room temperature -1/3 cup (113g/80ml) pure maple syrup -1 teaspoon pure vanilla extract -1 teaspoon maple extract (found in the baking aisle near other extracts) -1 cup (120g) chopped pecans Maple Icing -2 Tablespoons (28g) unsalted butter -1/3 cup (113g/80ml) pure maple syrup -1 cup (112g) sifted confectioners’ sugar -pinch of salt, to taste 1) Make the cookies: In a medium bowl, whisk the flour, baking soda, and salt together. Set aside. 2) In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft. 3) Cover the dough and refrigerate it for at least 2 hours (and up to 3 days). Cookies will overspread if the dough has not chilled. 4) Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies. 5) Scoop and roll cookie dough into balls, about 1.5 Tablespoons (35g) of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets. 6) Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 7) Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Drizzle over the cooled cookies. Icing will set after about 1 hour.

🍁Maple Brown Sugar Cookies Full recipe with tips, storing, make-ahead, and freezing instructions on my website sallysbakingaddiction.com and in #sallysbaking101 cookbook MAKES 28-30 Cookies -2 and 1/3 cups (292g) all-purpose flour (spooned & leveled) -1 teaspoon baking soda -1/4 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature -1 cup (200g) packed dark brown sugar -1 large egg, at room temperature -1/3 cup (113g/80ml) pure maple syrup -1 teaspoon pure vanilla extract -1 teaspoon maple extract (found in the baking aisle near other extracts) -1 cup (120g) chopped pecans Maple Icing -2 Tablespoons (28g) unsalted butter -1/3 cup (113g/80ml) pure maple syrup -1 cup (112g) sifted confectioners’ sugar -pinch of salt, to taste 1) Make the cookies: In a medium bowl, whisk the flour, baking soda, and salt together. Set aside. 2) In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft. 3) Cover the dough and refrigerate it for at least 2 hours (and up to 3 days). Cookies will overspread if the dough has not chilled. 4) Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies. 5) Scoop and roll cookie dough into balls, about 1.5 Tablespoons (35g) of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets. 6) Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 7) Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Drizzle over the cooled cookies. Icing will set after about 1 hour.

خواطر أنغامpart 1 #angham #انغام

خواطر أنغامpart 1 #angham #انغام

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