@user512038308: ai baby funny video

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Friday 16 October 2026 06:43:14 GMT
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ch.faizan.4078
فیضان گجر :
😂😂😂
2026-10-16 13:30:43
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same11182
sem ki jan muneer :
😁😁😁
2026-10-16 10:04:16
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user6130817443515
، :
🥰🥰🥰
2026-10-16 07:25:50
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sattarkhan5539
sattarkhan5539 :
🥰🥰🥰
2026-10-18 02:42:32
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Cookies and cream “cinnamon” rolls. In a large bowl, add 1 cup warm milk (roughly 110 degrees), 1 tbsp active dry yeast, and 1/4 cup honey. Stir and allow the yeast to activate. Once activated, add 1/2 tsp salt, 1/4 cup melted butter, and 2 room temperature eggs. Mix, then add 4 cups all purpose flour. Stir until the dough sticks to your spatula, then knead with your hands - either in the bowl or counter. Knead for 5-10 minutes. If your dough is still a little too sticky, add a little more flour. Once the dough is no longer sticking to your hands, place in a greased bowl, and cover with either a damp cloth or Saran Wrap. Allow dough to double in size - roughly 1-2 hours. Once the dough has doubled, punch down the air and roll into a rectangle. In a small bowl, add 8 tbsp softened butter, 1 cup brown sugar, and 10 crushed up Oreos. Mix then spread the filling over the dough. Once it’s all spread, slice and roll your rolls. Place rolls in a greased pan or cast iron. Cover and allow to double in size - roughly 30 minutes. After they have doubled in size, drizzle a little heavy cream on top and bake at 350 for 20-25 minutes - or until slightly golden. While the rolls cool slightly, make the frosting. In a large bowl, add 8oz softened cream cheese, 1/2 cup heavy cream, 1/2 cup maple syrup, and 2 tsp vanilla extract. Using either an immersion blender or your muscles, mix until a smooth consistency. Spread cream cheese frosting over rolls and sprinkle 8 crushed up Oreos over the top. Serve warm, and enjoy! *if you’re freezing, as soon as they’re rolled up, place in the freezer. When you’re ready to bake, remove from the freezer and place on the counter for 4 hours, then bake as normal.  . . . #baking #cooking #madefromscratch #homemade #homemadefood
Cookies and cream “cinnamon” rolls. In a large bowl, add 1 cup warm milk (roughly 110 degrees), 1 tbsp active dry yeast, and 1/4 cup honey. Stir and allow the yeast to activate. Once activated, add 1/2 tsp salt, 1/4 cup melted butter, and 2 room temperature eggs. Mix, then add 4 cups all purpose flour. Stir until the dough sticks to your spatula, then knead with your hands - either in the bowl or counter. Knead for 5-10 minutes. If your dough is still a little too sticky, add a little more flour. Once the dough is no longer sticking to your hands, place in a greased bowl, and cover with either a damp cloth or Saran Wrap. Allow dough to double in size - roughly 1-2 hours. Once the dough has doubled, punch down the air and roll into a rectangle. In a small bowl, add 8 tbsp softened butter, 1 cup brown sugar, and 10 crushed up Oreos. Mix then spread the filling over the dough. Once it’s all spread, slice and roll your rolls. Place rolls in a greased pan or cast iron. Cover and allow to double in size - roughly 30 minutes. After they have doubled in size, drizzle a little heavy cream on top and bake at 350 for 20-25 minutes - or until slightly golden. While the rolls cool slightly, make the frosting. In a large bowl, add 8oz softened cream cheese, 1/2 cup heavy cream, 1/2 cup maple syrup, and 2 tsp vanilla extract. Using either an immersion blender or your muscles, mix until a smooth consistency. Spread cream cheese frosting over rolls and sprinkle 8 crushed up Oreos over the top. Serve warm, and enjoy! *if you’re freezing, as soon as they’re rolled up, place in the freezer. When you’re ready to bake, remove from the freezer and place on the counter for 4 hours, then bake as normal. . . . #baking #cooking #madefromscratch #homemade #homemadefood

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