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@grupoelchicodelapoesia: Lo fácil siempre encuentra dónde quedarse. Lo difícil es encontrar a alguien que elija respetarte, permanecer y construir contigo cuando ya no hay emoción de por medio. Ahí es donde se conoce el verdadero valor de una relación. #poesia #poesiaamor #amor #frasesdeamor #poemas #poetas #poesíaenespañol #frases #amorverdadero #reflexionesdeamor #parati #viral

Grupo El Chico de la Poesía
Grupo El Chico de la Poesía
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Saturday 05 September 2026 01:37:20 GMT
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I talk about how if you have a lot of hair like me, you'll need more than one of these products. I show that it works, though all I can get is a smiley face. This is psychology for men, perfect for intimate parts and body hair—painless, fast, and effective. No razor required, and it comes with a towel and a tool to apply it without touching it with your hands. Grab it via the link below. @Sackology #sackology #mensgrooming #hairremovalhack #hairremovalcreams
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Pumpkin Cheesecake Stuffed Cookies 🤤🎃 CHEESECAKE FILLING: • 6 oz cold cream cheese • 3 tbsp granulated sugar • 1/2 tsp vanilla • Tiny pinch of salt SPICED SUGAR COATING: • 1/4 cup granulated sugar • 1/2 tsp pumpkin pie spice PUMPKIN COOKIE DOUGH: • 1/2 cup canned pumpkin puree • 1 3/4 cups all-purpose flour • 1 tbsp pumpkin pie spice • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 3/4 cup unsalted butter, softened • 1 cup light brown sugar • 2 egg yolks, room temperature • 2 tsp vanilla STEP-BY-STEP: 1. For the filling: Beat cream cheese, sugar, vanilla, and pinch of salt for about 2 minutes until smooth and fluffy. 2. Line a small plate or baking sheet with parchment. Scoop filling into 16 portions, about 2 tsp each. Freeze until very firm. 3. For the spiced sugar stir together 1/4 cup sugar and 1/2 tsp pumpkin pie spice. Set aside. 4. Preheat oven to 350°F and line baking sheets with parchment paper. 5. Dry the pumpkin & do not skip this❗️Spread the 1/2 cup pumpkin puree on a plate. Press paper towels over it to absorb moisture. Replace with fresh towels and repeat several times until the pumpkin is reduced to just under 1/4 cup and barely transfers moisture. 6. Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. 7. In a large bowl, beat softened butter and brown sugar on high for about 2 minutes, until light and fluffy. 8. Add egg yolks and vanilla. Beat for another 1 minute, until pale and fluffy. 9. Add the dried pumpkin and mix until combined. 10. Add the dry ingredients and mix on low just until the dough comes together. Do not overmix. 11. Divide dough into 16 portions, about 2 tbsp each. 12. Flatten one dough portion slightly. Put one frozen cheesecake portion in the center, completely wrap the dough around it, and roll back into a ball. 13. Roll each stuffed cookie in the pumpkin-spice sugar. 14. Place on the lined baking sheet with room to spread. Keep unused cheesecake portions in the freezer while assembling. 15. Bake 6 cookies at a time for 12-13 minutes at 350°F. The edges should look set while the centers remain soft. 16. Cool on the baking sheet for 10 minutes before enjoying…if you can😉 #pumpkin #cheesecake #cookies #fallbaking #EasyRecipeTikTokContest
Pumpkin Cheesecake Stuffed Cookies 🤤🎃 CHEESECAKE FILLING: • 6 oz cold cream cheese • 3 tbsp granulated sugar • 1/2 tsp vanilla • Tiny pinch of salt SPICED SUGAR COATING: • 1/4 cup granulated sugar • 1/2 tsp pumpkin pie spice PUMPKIN COOKIE DOUGH: • 1/2 cup canned pumpkin puree • 1 3/4 cups all-purpose flour • 1 tbsp pumpkin pie spice • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 3/4 cup unsalted butter, softened • 1 cup light brown sugar • 2 egg yolks, room temperature • 2 tsp vanilla STEP-BY-STEP: 1. For the filling: Beat cream cheese, sugar, vanilla, and pinch of salt for about 2 minutes until smooth and fluffy. 2. Line a small plate or baking sheet with parchment. Scoop filling into 16 portions, about 2 tsp each. Freeze until very firm. 3. For the spiced sugar stir together 1/4 cup sugar and 1/2 tsp pumpkin pie spice. Set aside. 4. Preheat oven to 350°F and line baking sheets with parchment paper. 5. Dry the pumpkin & do not skip this❗️Spread the 1/2 cup pumpkin puree on a plate. Press paper towels over it to absorb moisture. Replace with fresh towels and repeat several times until the pumpkin is reduced to just under 1/4 cup and barely transfers moisture. 6. Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. 7. In a large bowl, beat softened butter and brown sugar on high for about 2 minutes, until light and fluffy. 8. Add egg yolks and vanilla. Beat for another 1 minute, until pale and fluffy. 9. Add the dried pumpkin and mix until combined. 10. Add the dry ingredients and mix on low just until the dough comes together. Do not overmix. 11. Divide dough into 16 portions, about 2 tbsp each. 12. Flatten one dough portion slightly. Put one frozen cheesecake portion in the center, completely wrap the dough around it, and roll back into a ball. 13. Roll each stuffed cookie in the pumpkin-spice sugar. 14. Place on the lined baking sheet with room to spread. Keep unused cheesecake portions in the freezer while assembling. 15. Bake 6 cookies at a time for 12-13 minutes at 350°F. The edges should look set while the centers remain soft. 16. Cool on the baking sheet for 10 minutes before enjoying…if you can😉 #pumpkin #cheesecake #cookies #fallbaking #EasyRecipeTikTokContest

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