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@daengmajeppu7: Sandal slop cowo atau cewek bisa banget #sandalviral #sandalmurah #sandal

DAENG MAJEPPU
DAENG MAJEPPU
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Sunday 27 September 2026 04:19:44 GMT
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⚡️✨Tutorial: How to Create the Viral 'Beat Drop Dance' Video with AI #capcut #capcutpioneer #beatdrop #dancetokSeen the 'Beat Drop Dance' effect blowing up on social media? This tutorial is exactly what you need! Learn how to make this viral video using the AIgenerated 'Beat Drop Dance' effect — fast, easy, and no experience or complicated tech required. Just get started, impress your friends, and share your trendy clips on social media today!
⚡️✨Tutorial: How to Create the Viral 'Beat Drop Dance' Video with AI #capcut #capcutpioneer #beatdrop #dancetokSeen the 'Beat Drop Dance' effect blowing up on social media? This tutorial is exactly what you need! Learn how to make this viral video using the AIgenerated 'Beat Drop Dance' effect — fast, easy, and no experience or complicated tech required. Just get started, impress your friends, and share your trendy clips on social media today!
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( #sasuke ) อ้อนจัด ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀( #sasukeuchiha #naruto )
( #sasuke ) อ้อนจัด ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀( #sasukeuchiha #naruto )
Pumpkin Chocolate Stuffed Cookies 🎃🍫 Soft, chewy pumpkin cookies with warm cinnamon spice and a gooey melted chocolate center. These bakery-style cookies are perfect for dessert or a cozy afternoon treat. Ingredients Makes 10–12 cookies. For the pumpkin cookie dough - ½ cup (115 g) unsalted butter, softened - ¾ cup brown sugar - ¼ cup pumpkin purée - 1 teaspoon vanilla extract - 1½ cups all-purpose flour - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - 10–12 squares of milk or dark chocolate Optional topping - 2 tablespoons granulated sugar - ½ teaspoon ground cinnamon - Extra chocolate chips Method 1. Preheat the oven: Heat to 175°C (350°F). Line a baking tray with parchment paper. 2. Prepare the pumpkin: Spread the pumpkin purée on paper towels and blot away excess moisture. This helps the cookies hold their shape. 3. Cream the butter and sugar: Beat the softened butter and brown sugar until creamy and well combined. 4. Add the wet ingredients: Mix in the pumpkin purée and vanilla extract until smooth. 5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. 6. Make the dough: Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Refrigerate for 30–45 minutes. 7. Stuff the cookies: Divide the dough into 10–12 portions. Flatten each portion, place a chocolate square in the center, and wrap the dough around it. Seal completely and roll gently into a ball. 8. Arrange on the tray: Place the dough balls on the baking tray, leaving about 5 cm (2 inches) between them. Sprinkle with cinnamon sugar if desired. 9. Bake: Bake for 11–14 minutes, until the edges are set and the centers remain slightly soft. 10. Cool and serve: Let the cookies rest on the tray for 10 minutes before transferring them to a wire rack. The chocolate center will be hot, so allow a little time before biting in. Tips for perfect stuffed cookies - Use thick pumpkin purée and remove excess moisture to prevent spreading. - Seal the dough completely around the chocolate to keep the filling inside. - Chill the dough before baking for thicker cookies. - For a rich, molten center, use good-quality chocolate squares. Storage: Keep in an airtight container for up to 3 days. Warm a cookie briefly before serving for a softer chocolate center. Enjoy your pumpkin chocolate stuffed cookies! 🍂
Pumpkin Chocolate Stuffed Cookies 🎃🍫 Soft, chewy pumpkin cookies with warm cinnamon spice and a gooey melted chocolate center. These bakery-style cookies are perfect for dessert or a cozy afternoon treat. Ingredients Makes 10–12 cookies. For the pumpkin cookie dough - ½ cup (115 g) unsalted butter, softened - ¾ cup brown sugar - ¼ cup pumpkin purée - 1 teaspoon vanilla extract - 1½ cups all-purpose flour - ½ teaspoon baking soda - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - 10–12 squares of milk or dark chocolate Optional topping - 2 tablespoons granulated sugar - ½ teaspoon ground cinnamon - Extra chocolate chips Method 1. Preheat the oven: Heat to 175°C (350°F). Line a baking tray with parchment paper. 2. Prepare the pumpkin: Spread the pumpkin purée on paper towels and blot away excess moisture. This helps the cookies hold their shape. 3. Cream the butter and sugar: Beat the softened butter and brown sugar until creamy and well combined. 4. Add the wet ingredients: Mix in the pumpkin purée and vanilla extract until smooth. 5. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. 6. Make the dough: Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Refrigerate for 30–45 minutes. 7. Stuff the cookies: Divide the dough into 10–12 portions. Flatten each portion, place a chocolate square in the center, and wrap the dough around it. Seal completely and roll gently into a ball. 8. Arrange on the tray: Place the dough balls on the baking tray, leaving about 5 cm (2 inches) between them. Sprinkle with cinnamon sugar if desired. 9. Bake: Bake for 11–14 minutes, until the edges are set and the centers remain slightly soft. 10. Cool and serve: Let the cookies rest on the tray for 10 minutes before transferring them to a wire rack. The chocolate center will be hot, so allow a little time before biting in. Tips for perfect stuffed cookies - Use thick pumpkin purée and remove excess moisture to prevent spreading. - Seal the dough completely around the chocolate to keep the filling inside. - Chill the dough before baking for thicker cookies. - For a rich, molten center, use good-quality chocolate squares. Storage: Keep in an airtight container for up to 3 days. Warm a cookie briefly before serving for a softer chocolate center. Enjoy your pumpkin chocolate stuffed cookies! 🍂
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@garniercis #GarnierKazakhstan #GARNIERSORBET #GARNIERKZ #BehypeCreators.

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