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@rappelislamiquesidiki: Celui qui comprend la Fatigue, il a compris le message du courant. #videoviraltiktok #pourtoii #islamic_video #belgique

rappelislamiquesidiki
rappelislamiquesidiki
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Thursday 24 September 2026 17:12:41 GMT
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daouda.iogo1
Daouda Iogo :
Merci[Prière][Prière][Prière]
2026-10-06 21:28:37
0
user1662236117574
Nasma :
alhamdoulillah
2026-09-24 17:58:03
2
ganagey6
Ganagey :
Merci
2026-10-05 14:42:58
0
amadou.zourkoulai
Amadou Zourkoulaini :
🥰🥰🥰
2026-10-05 20:26:48
0
2xsami9078
le lion 🦁 de la zone la ☝️.🫡 :
♥️♥️♥️
2026-10-04 00:47:51
0
bendamien8
ben-damien :
🤲🤲🤲
2026-10-02 19:48:58
0
fill.hissen.djibri
💫 HISSEN DJIBRIL💫237🕳️ :
🥰🥰🥰
2026-09-29 14:46:55
0
mobarak.oumorouf
Mobarak Oumorouf :
🥰🥰🥰
2026-10-06 17:23:05
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Raspberry lemon cookies🍪🍇🍋 one of my favorites from this months box! Full recipe is on my substack and below💙 Ingredients For the Cookies - 1 cup (226g) unsalted butter, softened - 2 cups (400g) granulated sugar - Zest of 2 lemons - 2 tablespoons (30g) fresh lemon juice - 2 large eggs, room temperature - 4 cups (500g) all-purpose flour - 1 tablespoon (8g) cornstarch - 1/2 teaspoon (3g) salt - 1/2 teaspoon (2g) baking powder - 1/2 teaspoon (2g) baking soda - 1 1/2 cups (185g) fresh raspberries, roughly chopped For the Lemon Cream Cheese Frosting - 8 ounces (226g) full-fat cream cheese, softened - 1/2 cup (113g) unsalted butter, softened - 3 cups (360g) powdered sugar - Zest of 1 lemon - 1-2 tablespoons (15-30g) fresh lemon juice, to taste - 1/2 cup freeze dried raspberries, powder or finely crushed pieces Instructions - Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper and set aside. - In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. - In a small bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant. This helps release the oils from the zest for a stronger lemon flavor. - In a large mixing bowl, beat the butter for 1-2 minutes until smooth and creamy. Add the lemon sugar and continue beating for another 2-3 minutes until light and fluffy. - Mix in the eggs one at a time, then add the lemon juice and mix until fully incorporated. - Add the dry ingredients and mix just until no dry streaks remain. Gently fold in the chopped raspberries with a spatula, being careful not to overmix so the berries don't completely break apart. - Using a large cookie scoop (about 40g), scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. - Bake for 14-16 minutes, or until the edges are just beginning to turn lightly golden while the centers still look slightly underbaked. - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - To make the frosting, beat the cream cheese and butter together until completely smooth and creamy. Gradually mix in the powdered sugar, then add the lemon zest, freeze dried raspberry powder/pieces and enough lemon juice to reach your desired flavor and consistency. - Once the cookies have cooled completely, pipe or spread the frosting onto each cookie. Garnish with additional lemon zest or fresh raspberries, if desired. - Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for 15-20 minutes before serving. #bakingtiktok
Raspberry lemon cookies🍪🍇🍋 one of my favorites from this months box! Full recipe is on my substack and below💙 Ingredients For the Cookies - 1 cup (226g) unsalted butter, softened - 2 cups (400g) granulated sugar - Zest of 2 lemons - 2 tablespoons (30g) fresh lemon juice - 2 large eggs, room temperature - 4 cups (500g) all-purpose flour - 1 tablespoon (8g) cornstarch - 1/2 teaspoon (3g) salt - 1/2 teaspoon (2g) baking powder - 1/2 teaspoon (2g) baking soda - 1 1/2 cups (185g) fresh raspberries, roughly chopped For the Lemon Cream Cheese Frosting - 8 ounces (226g) full-fat cream cheese, softened - 1/2 cup (113g) unsalted butter, softened - 3 cups (360g) powdered sugar - Zest of 1 lemon - 1-2 tablespoons (15-30g) fresh lemon juice, to taste - 1/2 cup freeze dried raspberries, powder or finely crushed pieces Instructions - Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper and set aside. - In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside. - In a small bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant. This helps release the oils from the zest for a stronger lemon flavor. - In a large mixing bowl, beat the butter for 1-2 minutes until smooth and creamy. Add the lemon sugar and continue beating for another 2-3 minutes until light and fluffy. - Mix in the eggs one at a time, then add the lemon juice and mix until fully incorporated. - Add the dry ingredients and mix just until no dry streaks remain. Gently fold in the chopped raspberries with a spatula, being careful not to overmix so the berries don't completely break apart. - Using a large cookie scoop (about 40g), scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. - Bake for 14-16 minutes, or until the edges are just beginning to turn lightly golden while the centers still look slightly underbaked. - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - To make the frosting, beat the cream cheese and butter together until completely smooth and creamy. Gradually mix in the powdered sugar, then add the lemon zest, freeze dried raspberry powder/pieces and enough lemon juice to reach your desired flavor and consistency. - Once the cookies have cooled completely, pipe or spread the frosting onto each cookie. Garnish with additional lemon zest or fresh raspberries, if desired. - Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for 15-20 minutes before serving. #bakingtiktok
Dante's Inferno. “Abandonad toda esperanza quienes aquí entráis.” #edit #parati #dantesinferno #dante #dantealighieri
Dante's Inferno. “Abandonad toda esperanza quienes aquí entráis.” #edit #parati #dantesinferno #dante #dantealighieri
Catching a bullet mid-air with my eyes closed from my friend’s shot.. #fyp #best #trick #speed #viral
Catching a bullet mid-air with my eyes closed from my friend’s shot.. #fyp #best #trick #speed #viral
#foryou #اكسبلور #المدينه_المنوره #المملكه_العربيه_السعوديه #ينبع
#foryou #اكسبلور #المدينه_المنوره #المملكه_العربيه_السعوديه #ينبع
Goofs not discourse!
Goofs not discourse!

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