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@sheylla172020:

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Wednesday 16 September 2026 00:35:31 GMT
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krisbeylisarias
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2026-09-16 15:20:13
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#اربيل_العراق_كوردستان #fyp #you #اكسبلور #viral
#اربيل_العراق_كوردستان #fyp #you #اكسبلور #viral
жалко что в мечтах…#учителятикток#школа#вреки
жалко что в мечтах…#учителятикток#школа#вреки
a spring dessert made extra cozy and chocolate-y this year with @Talenti Gelato NEW chocolate hazelnut crunch gelato!! But also y’all have to try their Paradise Passionfruit Sorbetto that’s the perfect sweet-tangy flavor, dairy-free, and makes me so very excited for summer!! #talentipartner Ingredients: 2 pints Talenti Chocolate Hazelnut Crunch Gelato ¾ cup All Purpose Flour ½ tsp. Baking Soda ¼ tsp. Fine Baking Salt ¼ tsp. Ground Cinnamon 10 tbsp. Softened Butter ½ cup packed Brown Sugar, light or dark 3 tbsp. Granulated Cane Sugar 1 Egg, room temperature 1 tsp. Vanilla Extract 1 tsp. Unsulphured Molasses 1 ½ cups Quick Oats ½ cup Hazelnuts, finely chopped   Instructions: 1. Preheat oven to 350F. Line a large baking pan with parchment paper. Set aside. 2. In a medium-sized bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix well. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter to beat on HIGH for 1-2 minutes, until creamy. 4. Add the brown sugar and granulated cane sugar to beat 2 more minutes. Scrape down the sides. 5. Add the egg to beat 1 minute. Scrape down the sides. 6. Add the vanilla and molasses to mix until well combined, about 30 seconds. 7. Add the flour mixture, quick oats, and finely chopped hazelnuts. Mix just until well-combined. 8. Using 2 tablespoons dough per cookie, evenly distribute out on the prepared baking pan. 9. Bake for 10-11 minutes, until tops of the cookies are set but centers still look very soft and almost undone. 10. Let rest on the pan for 10 minutes, then transfer to a wire rack to cool 20 minutes. 11.  Place in the freezer for 20-30 minutes. 12.  Scoop a very generous amount of Talenti Chocolate Hazelnut Crunch Gelato in the center of half of the semi-frozen oatmeal cookies, then sandwich with a cookie on top. Press down hard to seal together. Place on a large plate back in the freezer for 2-3 hours, until very firm. 13.  If desired, drizzle the edges with melted chocolate and garnish with extra crushed hazelnuts. Freeze for another 10-20 minutes. Enjoy! #talentigelato #talentisorbetto #springbaking #springdessert
a spring dessert made extra cozy and chocolate-y this year with @Talenti Gelato NEW chocolate hazelnut crunch gelato!! But also y’all have to try their Paradise Passionfruit Sorbetto that’s the perfect sweet-tangy flavor, dairy-free, and makes me so very excited for summer!! #talentipartner Ingredients: 2 pints Talenti Chocolate Hazelnut Crunch Gelato ¾ cup All Purpose Flour ½ tsp. Baking Soda ¼ tsp. Fine Baking Salt ¼ tsp. Ground Cinnamon 10 tbsp. Softened Butter ½ cup packed Brown Sugar, light or dark 3 tbsp. Granulated Cane Sugar 1 Egg, room temperature 1 tsp. Vanilla Extract 1 tsp. Unsulphured Molasses 1 ½ cups Quick Oats ½ cup Hazelnuts, finely chopped   Instructions: 1. Preheat oven to 350F. Line a large baking pan with parchment paper. Set aside. 2. In a medium-sized bowl, combine the flour, baking soda, salt, and ground cinnamon. Mix well. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter to beat on HIGH for 1-2 minutes, until creamy. 4. Add the brown sugar and granulated cane sugar to beat 2 more minutes. Scrape down the sides. 5. Add the egg to beat 1 minute. Scrape down the sides. 6. Add the vanilla and molasses to mix until well combined, about 30 seconds. 7. Add the flour mixture, quick oats, and finely chopped hazelnuts. Mix just until well-combined. 8. Using 2 tablespoons dough per cookie, evenly distribute out on the prepared baking pan. 9. Bake for 10-11 minutes, until tops of the cookies are set but centers still look very soft and almost undone. 10. Let rest on the pan for 10 minutes, then transfer to a wire rack to cool 20 minutes. 11.  Place in the freezer for 20-30 minutes. 12.  Scoop a very generous amount of Talenti Chocolate Hazelnut Crunch Gelato in the center of half of the semi-frozen oatmeal cookies, then sandwich with a cookie on top. Press down hard to seal together. Place on a large plate back in the freezer for 2-3 hours, until very firm. 13.  If desired, drizzle the edges with melted chocolate and garnish with extra crushed hazelnuts. Freeze for another 10-20 minutes. Enjoy! #talentigelato #talentisorbetto #springbaking #springdessert
honestly one of my top 5 setring sprays! also its time for my winter shade 😣 #makeup #settingspray #carslan #glowymakeup #fyp
honestly one of my top 5 setring sprays! also its time for my winter shade 😣 #makeup #settingspray #carslan #glowymakeup #fyp
Positive Phone RingTone #trendingtiktok #trendingringtone #fyppppppppppppppppppppppp #fypシ #ringtones #trending #viral #viralvideo #ringtone #trendingvideo
Positive Phone RingTone #trendingtiktok #trendingringtone #fyppppppppppppppppppppppp #fypシ #ringtones #trending #viral #viralvideo #ringtone #trendingvideo
The Knot Top in Ivory Bonded Satin.
The Knot Top in Ivory Bonded Satin.

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