@lamoanh_239: Mạnh ai nấy lắc #oanhchioanhem #oanhem #caphevf3 #xuhuong

Oanh Em✨

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Friday 04 September 2026 14:28:47 GMT

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Kẻ hủy diệt niềm vui.🤡🤡 :

Oanh chị thì bánh bèo còn Oanh em thì phong cách,năng động.

2026-11-01 08:28:12

3

GiangTTâm85 :

Mới gặp Oanh chị ở trên, lướt xuống gặp em

2026-09-08 06:22:49

11

Hà Thế 48 (Đắk Nông) :

Ai là người chưa có ny nhể

2026-09-19 12:11:54

5

Trịnh Hải 668 :

Nay bỏ phố về đồi cỏ bán coffee ruig hèng🤪🤪🤪🥰🥰

2026-09-05 00:58:21

3

@95 Nguyễn Lãm ✔️ 🇻🇳🇻🇳 :

và mạnh ai nấy xênh 😁😁

2026-10-02 04:02:05

1

Đạt Phạm :

cha mẹ cực phẩm hay sao có 2 chị em đẹp vậy

2026-09-20 07:33:55

4

Hứa Không Xa Bờ🏝️ :

Oanh e cao hơn Oanh chị cơ ak ghê đấy👍👍👍

2026-09-11 16:44:39

1

Thanh Tuyền Nè 🙂‍↔️ :

Em

2026-09-10 18:28:55

1

Quà Tặng Cuộc Sống :

Cho e xin link quần với ạ

2026-09-07 01:53:19

1

Hay Yeu Anh Ht :

i love you

2026-09-11 07:28:42

1

Đỗ Trung Nam :

HAY QUÁ EM ƠI

2026-09-10 07:45:42

1

Lê Minh Hưng :

hai chị em sao giống như sinh đôi quá vậy em gái xinh xắn 🥰🥰🥰🥰🥰

2026-09-19 10:53:52

1

Luong :

2 chi e thât la xinh

2026-09-06 09:46:26

1

Đầy Phan 67 AG☘️☘️ :

nhìn chị diệu dàng dễ thương 🥰🥰🥰😂😂😂

2026-09-06 05:18:15

1

huybee :

hq mới thấy đang chụp hình thì phải

2026-09-07 10:55:04

1

𝕱𝖊𝖇𝖗𝖚𝖆𝖗𝖞 :

bà áo trắng nhìn かいわいい

2026-09-05 02:47:38

1

Miee :

🥰

2026-10-05 04:07:43

1

☄️★༺₦༻₉₄ ☆☄️ :

💚

2026-10-04 13:30:06

1

_𝘼𝙆_ :

2026-09-04 15:22:15

1

Thanh Hùng1307 :

2026-09-08 00:08:41

1

Lê Vũ :

chị Măn cao thí

2026-09-05 07:49:04

1

Nhân cơ shop :

Em còn ở bảo lộc ko

2026-09-05 08:50:34

1

Hùng Siêu Giàu :

2026-09-04 16:01:45

1

abc :

Oanh e cao thế nhỉ?

2026-09-05 01:49:24

1

Hà Sơn Villa Đà Lạt 🏡 :

Đà Lat hứa gọi 10ly-15ly

2026-09-08 02:56:40

2

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Biscoff pumpkin cheesecake🍂🍰✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -1 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -1 cup light brown sugar, packed (213g) -1/4 cup granulated sugar (50g) -1/4 cup sour cream (60g) -1 cup pure pumpkin puree (244g) -2 tsp pumpkin pie spice -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (128g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 4. Bake 7-10 minutes. Then let it cool at least 10-15 minutes before adding the pumpkin cheesecake. For the cheesecake: 1. In a large bowl, add the cream cheese and beat until smooth and creamy. 2. Add the brown sugar and granulated sugar. Mix until combined. 3. Add the sour cream and vanilla. Mix until combined. 4. Add pumpkin puree, pumpkin pie spice, and salt. Mix until combined. 5. With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. Add the flour with the last egg. 6. Pour the cheesecake into the prepared pan. 7. Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil to prevent leaks and place the foil-wrapped springform pan inside a 10-inch cake pan (for extra leak protection). Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. 8. Bake 2 hours 20-40 minutes, checking at 2 hours. The edges should be set and slightly puffed, and the center should jiggle like Jell-O. Tent with foil if browning too quickly. Be careful not to overbake. 9. Once done, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour (this slow cooling helps prevent cracks). 10. Remove from the oven, unwrap the foil, and run a knife gently around the edges. Allow to cool completely to room temperature. 11. Cover and refrigerate for at least 6 hours or overnight before topping. For the topping: 1. Microwave Biscoff spread in 15-second intervals, stirring until melted. 2. Gently blot the top of the cheesecake with a paper towel to remove any moisture and pour the melted Biscoff evenly over the chilled cheesecake. Top with crushed Biscoff cookies around the edges and refrigerate 15 minutes or until set. 3. Run a knife around the edge and remove the springform ring. Slice and enjoy! #pumpkin #biscoff #cheesecake #baking #Recipe

Biscoff pumpkin cheesecake🍂🍰✨ Recipe: Ingredients Crust -1 2/3 cups Biscoff cookie crumbs (220g) -1 Tbsp granulated sugar -Pinch of salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32 oz cream cheese, softened (907g) -1 cup light brown sugar, packed (213g) -1/4 cup granulated sugar (50g) -1/4 cup sour cream (60g) -1 cup pure pumpkin puree (244g) -2 tsp pumpkin pie spice -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Topping -1/2 cup Biscoff spread, melted (128g) -extra Biscoff cookie crumbs (optional) Instructions For the crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and place a round piece of parchment paper on the bottom of the pan. 2. In a small bowl, combine Biscoff cookie crumbs, granulated sugar, and a pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 4. Bake 7-10 minutes. Then let it cool at least 10-15 minutes before adding the pumpkin cheesecake. For the cheesecake: 1. In a large bowl, add the cream cheese and beat until smooth and creamy. 2. Add the brown sugar and granulated sugar. Mix until combined. 3. Add the sour cream and vanilla. Mix until combined. 4. Add pumpkin puree, pumpkin pie spice, and salt. Mix until combined. 5. With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. Add the flour with the last egg. 6. Pour the cheesecake into the prepared pan. 7. Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty foil to prevent leaks and place the foil-wrapped springform pan inside a 10-inch cake pan (for extra leak protection). Place the cake pan inside a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cake pan. 8. Bake 2 hours 20-40 minutes, checking at 2 hours. The edges should be set and slightly puffed, and the center should jiggle like Jell-O. Tent with foil if browning too quickly. Be careful not to overbake. 9. Once done, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour (this slow cooling helps prevent cracks). 10. Remove from the oven, unwrap the foil, and run a knife gently around the edges. Allow to cool completely to room temperature. 11. Cover and refrigerate for at least 6 hours or overnight before topping. For the topping: 1. Microwave Biscoff spread in 15-second intervals, stirring until melted. 2. Gently blot the top of the cheesecake with a paper towel to remove any moisture and pour the melted Biscoff evenly over the chilled cheesecake. Top with crushed Biscoff cookies around the edges and refrigerate 15 minutes or until set. 3. Run a knife around the edge and remove the springform ring. Slice and enjoy! #pumpkin #biscoff #cheesecake #baking #Recipe

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#peppers work, I know.

#peppers work, I know.

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