@ke_onho29: #dubbinglucu #fyp #videoeditscapcut #lawak😭

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Tuesday 20 October 2026 07:43:36 GMT

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rizkifirdaus767 :

kfmdkrtkyk🥰😘😍

2026-10-28 04:31:21

0

c4rolinel4nt4m𐦍༘💜 :

kkakakakakakaka, aku izin ngambil vidio nya yak, mau aku dubbing ulang soalnya yaaa^°^, okehh maksih yaaa kakksss🥰🥰

2026-10-28 05:56:11

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𝗽𝗿𝗶𝗻𝗰𝗲𝘀𝗸𝘆𝗮 :

hahahahahh, laugh out loud

2026-10-23 05:18:43

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or/am𐙚 :

akhahahahahaha

2026-10-20 10:33:21

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kiaa jaya :

😳😳😳

2026-10-25 04:26:31

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𝙪𝙣𝙠𝙤𝙬𝙣_𝙨𝙮𝙖𝙖😽 :

😂😂😂

2026-10-25 04:18:49

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Eko Jayu Pratomo :

😁

2026-10-28 07:07:20

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19 سالہ مہک 23 سالہ فخرالدین سے شادی کرنا چاہتی تھیں۔ گھر والوں کو رضامند کرنے کے لیے وہ موبائل ٹاور پر چڑھ گئیں۔ آگے کیا ہوا؟ جانیے اس ویڈیو میں۔

19 سالہ مہک 23 سالہ فخرالدین سے شادی کرنا چاہتی تھیں۔ گھر والوں کو رضامند کرنے کے لیے وہ موبائل ٹاور پر چڑھ گئیں۔ آگے کیا ہوا؟ جانیے اس ویڈیو میں۔

Nobody like you ❤️ ✝️ #christianity #christianartist #gospelmusic #christianmusic

Nobody like you ❤️ ✝️ #christianity #christianartist #gospelmusic #christianmusic

#kesfetbeni #arley #daha17 #çaganceren

#kesfetbeni #arley #daha17 #çaganceren

UPSIDE-DOWN MINI BISCOFF CHEESECAKES (No Bake) RECIPE BELOW Ingredients COOKIE CRUST 300 g Biscoff cookies (10.5 oz, about 38 cookies) 120 g unsalted butter (½ cup + ½ tbsp) CREAM 250 g mascarpone (8.8 oz, about 1 cup), cold 16 g whipped cream stabilizer (or half a tsp cornstarch) 40 g powdered sugar (⅓ cup) 8 g vanilla sugar (1 tbsp), or ½ tsp vanilla extract 400 ml heavy cream (1⅔ cups), cold FILLING 100 g Biscoff spread (3.5 oz, about 6 tbsp) 125 g fresh raspberries (1 cup) CRUMBS 50 g Biscoff cookies, finely crushed (1.8 oz, about 6 cookies) TOPPINGS 100 g Biscoff cookie butter (3.5 oz, about 6 tbsp) Instructions Pulse the Biscoff cookies in a food processor until fine. Melt the butter in a small saucepan over low heat. Pour it over the crumbs and mix until well combined. Press the cookie mixture firmly over the bottom and up the sides of the ring molds, using the back of a glass to pack it tight. Chill in the fridge while you make the cream. In a large bowl, beat the mascarpone, whipped cream stabilizer, powdered sugar and vanilla sugar until smooth. Gradually pour in the heavy cream while mixing, and beat untill stiff. Transfer it to a piping bag. Pipe a layer of cream into each cookie shell and spread a little Biscoff spread on top. Press the raspberries into the cream, then pipe a second layer of cream over them and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight. The cream has to be firm enough for the cheesecakes to hold their shape when you unmold them. Carefully remove the cheesecakes from the ring molds. Turn them upside down and press the cream side into the crushed cookie crumbs until it’s fully coated. Cover the cheesecakes and let them set in the refrigerator for 5-6 hours, preferably overnight. Microwave the remaining Biscoff cookie butter in 10-second bursts until it’s runny. Let it cool slightly, then spread it over the cookie layer. Let the topping set before serving. Decorate with a swirl of whipped cream and raspberries. #upsidedown #cheesecake #biscoff #dessert #nobake

UPSIDE-DOWN MINI BISCOFF CHEESECAKES (No Bake) RECIPE BELOW Ingredients COOKIE CRUST 300 g Biscoff cookies (10.5 oz, about 38 cookies) 120 g unsalted butter (½ cup + ½ tbsp) CREAM 250 g mascarpone (8.8 oz, about 1 cup), cold 16 g whipped cream stabilizer (or half a tsp cornstarch) 40 g powdered sugar (⅓ cup) 8 g vanilla sugar (1 tbsp), or ½ tsp vanilla extract 400 ml heavy cream (1⅔ cups), cold FILLING 100 g Biscoff spread (3.5 oz, about 6 tbsp) 125 g fresh raspberries (1 cup) CRUMBS 50 g Biscoff cookies, finely crushed (1.8 oz, about 6 cookies) TOPPINGS 100 g Biscoff cookie butter (3.5 oz, about 6 tbsp) Instructions Pulse the Biscoff cookies in a food processor until fine. Melt the butter in a small saucepan over low heat. Pour it over the crumbs and mix until well combined. Press the cookie mixture firmly over the bottom and up the sides of the ring molds, using the back of a glass to pack it tight. Chill in the fridge while you make the cream. In a large bowl, beat the mascarpone, whipped cream stabilizer, powdered sugar and vanilla sugar until smooth. Gradually pour in the heavy cream while mixing, and beat untill stiff. Transfer it to a piping bag. Pipe a layer of cream into each cookie shell and spread a little Biscoff spread on top. Press the raspberries into the cream, then pipe a second layer of cream over them and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight. The cream has to be firm enough for the cheesecakes to hold their shape when you unmold them. Carefully remove the cheesecakes from the ring molds. Turn them upside down and press the cream side into the crushed cookie crumbs until it’s fully coated. Cover the cheesecakes and let them set in the refrigerator for 5-6 hours, preferably overnight. Microwave the remaining Biscoff cookie butter in 10-second bursts until it’s runny. Let it cool slightly, then spread it over the cookie layer. Let the topping set before serving. Decorate with a swirl of whipped cream and raspberries. #upsidedown #cheesecake #biscoff #dessert #nobake

Mời quý thực khách ghé Cây Me thưởng thức thử hương vị Bánh Bột Lọc Huế ngay tại Cần Thơ nha. Cây Me xin cảm ơn! #banhuotcayme #cantho #monngoncantho #banhuot #banhuot

Mời quý thực khách ghé Cây Me thưởng thức thử hương vị Bánh Bột Lọc Huế ngay tại Cần Thơ nha. Cây Me xin cảm ơn! #banhuotcayme #cantho #monngoncantho #banhuot #banhuot

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