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Thursday 17 September 2026 20:36:41 GMT

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Chaotic unboxing of my All That and a Bag of Clips from @Wook Books Coloring. they have done it again! This bag fits a lot and the clips are adorable! Cannot wait for the rest of the releases. #adultcoloring #StressRelief

Chaotic unboxing of my All That and a Bag of Clips from @Wook Books Coloring. they have done it again! This bag fits a lot and the clips are adorable! Cannot wait for the rest of the releases. #adultcoloring #StressRelief

mau kasihan tapi di bentar lagi jadi pejabat negara😭😭#bapakpalingjujur #punyabapakjujur #bpjclip #filmindonesia #pemerintah #politikindonesia #fyp #filmindo #jakarta #prediksijayajayajaya #solehsolihun

mau kasihan tapi di bentar lagi jadi pejabat negara😭😭#bapakpalingjujur #punyabapakjujur #bpjclip #filmindonesia #pemerintah #politikindonesia #fyp #filmindo #jakarta #prediksijayajayajaya #solehsolihun

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So so good 🤌🤌🤌 #adultlunchables #lunchables #homemadelunchables #lunch #lunchbox #snackbox #snackideas #lunchideas #lunchprep #snackprep #worklunch #proteinbox #proteinsnack #proteinlunch #mealprepcontainers #mealprep #amazonmustaves #amazonmusthave #glassmealprepcontainer

So so good 🤌🤌🤌 #adultlunchables #lunchables #homemadelunchables #lunch #lunchbox #snackbox #snackideas #lunchideas #lunchprep #snackprep #worklunch #proteinbox #proteinsnack #proteinlunch #mealprepcontainers #mealprep #amazonmustaves #amazonmusthave #glassmealprepcontainer

If the great pumpkin was a cinnamon roll he would be these Pumpkin Spice Sourdough cinnamon Rolls 🎃🍂 These are soft, fluffy, and packed with cozy pumpkin spice flavor! Perfect with a cup of coffee or hot chocolate on a chilly fall day!☕️ Dough Ingredients: • 680g bread flour • 200g milk • 180g unsweetened pumpkin purée • 80g sugar • 12g salt • 120g active sourdough starter • 1 whole egg + 1 egg yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • ½ tsp nutmeg • ¼ tsp ground ginger • ¼ tsp ground cloves • 90g unsalted butter Filling: • 60g softened unsalted butter • 100g brown sugar • 1½ tsp cinnamon Instructions: 1. Mix the dough: In a large bowl, combine all dough ingredients except the butter. Mix until well incorporated. Cover and let rest for 20 minutes. 2. Add the butter: Knead the dough by hand or with a mixer. Once the dough starts becoming elastic, gradually add the butter one piece at a time. Continue kneading until smooth, soft, and slightly sticky. 3. Bulk ferment: Place the dough in a greased bowl, cover, and let ferment at room temperature for 4–6 hours, or until it increases about 35–40% in volume. 4. Cold proof: Transfer the dough to the refrigerator and let it rest overnight. 5. Warm up: Remove the dough from the fridge and let it sit at room temperature for about 10 minutes. 6. Make the filling: Mix the softened butter, brown sugar, and cinnamon together until creamy. 7. Roll and fill: Lightly grease your work surface with butter instead of flour. Roll the dough into a rectangle and spread the filling evenly over the surface. Roll tightly from the long edge into a log. 8. Cut the rolls: Cut the log into 7–8 equal pieces and place them in a lightly greased baking dish with a little space between each roll. 9. Final proof: Cover and let the rolls rise at room temperature for 2–3 hours, or until doubled in size. 10. Bake: Preheat your oven to 320°F (160°C). Bake for 30–35 minutes, or until golden on top and fully baked. 11. Frost: Let the rolls cool slightly, then spread cream cheese frosting over the top. GOD bless you! Have a blessed and wonderful day! 💛 #falltok #cozybaking #fallbaking #cinnamonrolls #recipes

If the great pumpkin was a cinnamon roll he would be these Pumpkin Spice Sourdough cinnamon Rolls 🎃🍂 These are soft, fluffy, and packed with cozy pumpkin spice flavor! Perfect with a cup of coffee or hot chocolate on a chilly fall day!☕️ Dough Ingredients: • 680g bread flour • 200g milk • 180g unsweetened pumpkin purée • 80g sugar • 12g salt • 120g active sourdough starter • 1 whole egg + 1 egg yolk • 1 tsp vanilla extract • ½ tbsp cinnamon • ½ tsp nutmeg • ¼ tsp ground ginger • ¼ tsp ground cloves • 90g unsalted butter Filling: • 60g softened unsalted butter • 100g brown sugar • 1½ tsp cinnamon Instructions: 1. Mix the dough: In a large bowl, combine all dough ingredients except the butter. Mix until well incorporated. Cover and let rest for 20 minutes. 2. Add the butter: Knead the dough by hand or with a mixer. Once the dough starts becoming elastic, gradually add the butter one piece at a time. Continue kneading until smooth, soft, and slightly sticky. 3. Bulk ferment: Place the dough in a greased bowl, cover, and let ferment at room temperature for 4–6 hours, or until it increases about 35–40% in volume. 4. Cold proof: Transfer the dough to the refrigerator and let it rest overnight. 5. Warm up: Remove the dough from the fridge and let it sit at room temperature for about 10 minutes. 6. Make the filling: Mix the softened butter, brown sugar, and cinnamon together until creamy. 7. Roll and fill: Lightly grease your work surface with butter instead of flour. Roll the dough into a rectangle and spread the filling evenly over the surface. Roll tightly from the long edge into a log. 8. Cut the rolls: Cut the log into 7–8 equal pieces and place them in a lightly greased baking dish with a little space between each roll. 9. Final proof: Cover and let the rolls rise at room temperature for 2–3 hours, or until doubled in size. 10. Bake: Preheat your oven to 320°F (160°C). Bake for 30–35 minutes, or until golden on top and fully baked. 11. Frost: Let the rolls cool slightly, then spread cream cheese frosting over the top. GOD bless you! Have a blessed and wonderful day! 💛 #falltok #cozybaking #fallbaking #cinnamonrolls #recipes

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