@createrdh1.raj: 🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏🌺मेरी रानी माँ🎀🙏maa🚩#मा_के_भक्त❤️#जय भवानी #jaimatadi #hindu #follow_for_more_content

𝕮𝖗𝖊𝖆𝖙𝖊𝖗𝕯𝖍1.𝖗𝖆𝖏

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Monday 14 September 2026 02:33:16 GMT

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꧁༒♛☠️chaudhary boy☠️♛༒꧂ :

jay ma Laxmi

2026-09-18 05:54:10

0

Barsha ji :

jay maa 😇😇

2026-09-14 04:12:44

6

😈😈 it's me Sahil ji 🤟✌️😈 :

love you maa

2026-09-14 04:17:57

3

Om prakash Sharma :

Jay mata di

2026-09-14 13:25:18

1

ဆရာမ နမ်းခမ်မော် :

🙏

2026-09-18 12:39:47

0

♥sharma.. ji👑B. k. s.. 🤝 :

🥰🥰ji

2026-09-18 11:06:28

0

मंगेश मुखिया💝💝💚❤️ :

जय माता दुर्गा 🙏🙏🔔🔔🌺🌺

2026-09-18 12:22:24

0

⚔️💕Muna💕⚔️💕Mahara💕⚔️ :

my mom

2026-09-14 09:46:50

1

Nepal Hero :

jai ma dii

2026-09-18 10:50:52

0

seem :

jay mata did

2026-09-18 07:44:32

0

PR :

Jay Mata Di 🙏🕉️🚩

2026-09-18 13:04:38

0

I🥹🥹 AM🥺 SAD 🥺BOY 🥹🥹 :

Jay maa ❣️

2026-09-18 08:11:51

0

Abhimanyu Kumar :

love you maa

2026-09-14 17:13:22

1

ဆရာမ နမ်းခမ်မော် :

🙏

2026-09-18 12:39:21

0

Anil Nishad :

jay mata di 🥰🥰🥰🥰

2026-09-18 13:10:47

0

ဆရာမ နမ်းခမ်မော် :

🙏

2026-09-18 12:39:32

0

😘╰•★★ ƖąąɖƖı զųɛɛŋ ★★•╯❥❥═══ :

jay mata di 🙏🙏🙏🥺🥺😔😔

2026-09-18 11:09:57

0

Shyam 🔥🤘👑 :

jay Mata di 🙏🙏🙏❤️❤️❤️

2026-09-14 07:32:53

2

baby queen 💞 :

jày mata di 🙏🙏

2026-09-18 05:01:35

0

Neesly777 :

jaimaa 🌺🌺🫂💖🤝🫴🎁🤲🙏🙏🙏

2026-09-18 03:47:46

0

krishnatharu6305 :

jay mata di

2026-09-18 06:57:36

0

Bikram Mahara :

🙏🙏🙏🙏🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🪔🪔🪔🪔🪔🪔🪔

2026-09-18 06:25:31

0

Reshma Chaudhary :

jay ma 🙏🙏

2026-09-18 14:47:05

0

R :

jay matadi

2026-09-18 03:49:11

0

nitesh :

Jay mata di

2026-09-14 06:27:43

0

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Homemade Oatmeal Cream Pies 🤎 These soft-baked oatmeal cream pies are a homemade take on the classic lunchbox treat we all loved growing up. Find tips, tricks, make ahead & freezing instructions at sallysbakingaddiction.com YIELDS: 15 Cookie: -1 and 1/4 cups (20 Tbsp; 282g) unsalted butter softened to room temperature -1 cup (200g) packed dark brown sugar -1/2 cup (100g) granulated sugar -1 large egg, at room temperature -2 teaspoons pure vanilla extract -1 Tablespoon (15ml) unsulphured or dark molasses -1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) -1 teaspoon baking soda -1/2 teaspoon salt -3/4 teaspoon ground cinnamon -1/4 teaspoon ground cloves -3 cups (255g) quick oats Creme Filling: -3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature -3 cups (360g) confectioners’ sugar -3 Tablespoons (45ml) heavy cream, at room temperature -1 and 1/2 teaspoons pure vanilla extract -salt, to taste 1. Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. 3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats. 4. With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix it all by hand after a few seconds in the mixer. 5. Scoop the dough, about 2 heaping Tablespoons of dough per cookie (if using a scale, make them 45g each), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Cookies will spread a bit in the oven. 6. Bake for 10–13 minutes or until the cookies are very lightly golden around the edges. The centers will look very, very soft. 7. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. 8. For the filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt, if needed. If filling is way too thick, beat in another Tablespoon of room-temperature heavy cream. 9. Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.

Homemade Oatmeal Cream Pies 🤎 These soft-baked oatmeal cream pies are a homemade take on the classic lunchbox treat we all loved growing up. Find tips, tricks, make ahead & freezing instructions at sallysbakingaddiction.com YIELDS: 15 Cookie: -1 and 1/4 cups (20 Tbsp; 282g) unsalted butter softened to room temperature -1 cup (200g) packed dark brown sugar -1/2 cup (100g) granulated sugar -1 large egg, at room temperature -2 teaspoons pure vanilla extract -1 Tablespoon (15ml) unsulphured or dark molasses -1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) -1 teaspoon baking soda -1/2 teaspoon salt -3/4 teaspoon ground cinnamon -1/4 teaspoon ground cloves -3 cups (255g) quick oats Creme Filling: -3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature -3 cups (360g) confectioners’ sugar -3 Tablespoons (45ml) heavy cream, at room temperature -1 and 1/2 teaspoons pure vanilla extract -salt, to taste 1. Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Add the egg, vanilla, and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. 3. In a medium bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and oats. 4. With the mixer running on low speed, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and very sticky, and you may have to mix it all by hand after a few seconds in the mixer. 5. Scoop the dough, about 2 heaping Tablespoons of dough per cookie (if using a scale, make them 45g each), and arrange 3 inches apart on the baking sheets (about 6 cookies per baking sheet). Cookies will spread a bit in the oven. 6. Bake for 10–13 minutes or until the cookies are very lightly golden around the edges. The centers will look very, very soft. 7. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. 8. For the filling: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on medium speed for 1–2 minutes. Pour in heavy cream and vanilla extract. Beat on high speed for 2–3 minutes. Taste and add a pinch or two of salt, if needed. If filling is way too thick, beat in another Tablespoon of room-temperature heavy cream. 9. Spread about 1.5 Tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.

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