@user1127132184530: @خالد حسن عايش

هيبة ملوك 🦅🦅🦅

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Friday 23 October 2026 05:59:01 GMT

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حلوه :

ههههههههههههههههه ٨هههههههههههههه ه ههههههه

2026-10-26 18:46:53

0

736740178 :

الله يوفقك يا خالد

2026-10-31 20:38:03

0

جبري ابراهيم :

هههههههههههه هههههههههههه

2026-10-25 11:33:33

1

ابو همام :

قوه

2026-10-30 19:04:24

1

بن مسعود :

صح الله لسانك

2026-10-25 13:23:40

1

ابو محمد درين مصطفى :

ههههههههه

2026-10-25 15:27:57

1

ابو دنياأ :

هههههههننن

2026-10-25 18:11:57

1

عبده الكريم موسى جماعي :

ستمر

2026-11-01 06:15:38

0

سليمان داود جحبي :

ههههه

2026-10-31 19:43:15

0

الوتر ♥الحزين :

من هذا يا خالد

2026-11-01 20:44:31

0

الجنيد :

الله يحفظك ويسعدك

2026-10-30 11:31:05

0

مسيب عايش احمد مقرص :

الله يعين بس

2026-10-26 20:00:01

1

حميد حكيم :

هههههههههههه

2026-11-02 18:18:23

0

مازن سليمان :

ههههههه

2026-10-23 06:07:54

1

أحمد الاهدل 🥷🏼🥷🏼🥷🏼🥷🏼 :

ههههههههههههههههههههعععععععع

2026-10-23 16:11:17

1

ابو محمد :

شاعر خالد حسن 🥰🥰🥰

2026-10-23 07:33:21

0

أحمد الاهدل 🥷🏼🥷🏼🥷🏼🥷🏼 :

ازبط

2026-10-23 16:10:53

1

أحمد الاهدل 🥷🏼🥷🏼🥷🏼🥷🏼 :

استمر

2026-10-23 16:10:48

1

ريف الحياة 🙋🏻🙋🏻🙋🏻 :

ايه صح لسانك 🤣🤣🤣🤣

2026-10-28 17:28:42

0

مروان كندش :

هههههههههههه

2026-10-28 13:56:14

0

مهند حسن الجامعي :

الشاعر حميد الدين وبس

2026-10-29 15:31:39

0

محمد حيدره :

ههههههه

2026-10-28 22:47:36

0

محمد علي محمد مغبش :

استمر استمر يا خالد

2026-10-31 16:46:53

0

عَےــــــمِــــــرَ👌🖐 :

🥰

2026-10-31 10:29:49

0

ابو محمد بربور :

🤣🤣🤣🤣🤣🤣 هههههههههههههههه هههههههههههههههه 🤣🤣🤣🤣🤣🤣🤣🤣

2026-10-23 07:35:09

0

To see more videos from user @user1127132184530, please go to the Tikwm homepage.

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Các cây Sung Mỹ của bên em mỗi nách lá sẽ đều có quả như thế này ạ👍 #nhavuonngoclam #cayanqua #sungmy

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Gingerbread Caramel Slice Ingredients: Gingerbread base: 75g butter 2 tbsp molasses or treacle 2 tbsp golden syrup ⅓ cup brown sugar 1½ cups plain flour ½ tsp baking powder ½ -1 tsp ground ginger ½ tsp allspice Caramel: 397g tin sweetened condensed milk 1 tbsp golden syrup 1 tbsp molasses or treacle 60g butter, chopped Chocolate topping: 200g milk chocolate 1 tbsp neutral oil Method: Preheat oven to 180°C fan forced and line a 9 x 9 inch baking tin with baking paper To a microwave-safe bowl, chuck in your butter, molasses, golden syrup and brown sugar. Pop it into the microwave in 30-second increments, giving it a stir in between until everything is melted. Allow it to cool slightly. Add your flour, baking powder, ginger and allspice. Give it a mix until you have a dough. Chuck it into your prepared tin and press it out evenly. Pop it into the oven for 15 minutes. While that's baking,make the caramel. Chuck your condensed milk, golden syrup, molasses and chopped butter into a saucepan. Pop it over medium heat and stir continuously for about 8–10 minutes until it's thickened and bubbly. Don't walk away from this one because caramel can burn very quickly! Pour your caramel over the baked base and smooth it out. Pop it back into the oven for another 10 minutes until the caramel is nice and bubbly. Keep an eye on it so it doesn't burn. Melt your chocolate in the microwave in 30-second increments, stirring in between. Once melted, stir through your oil. This helps stop the chocolate from cracking when you cut your slice. Pour your chocolate over the caramel, smooth it out and pop the whole thing into the fridge for at least 6 hours or overnight to set. Take it out of the fridge about 30 minutes before slicing. This helps stop the chocolate from cracking. Cut it up and enjoy :) #gingerbread #caramelslice #christmastreats #homebaker #easybaking

Gingerbread Caramel Slice Ingredients: Gingerbread base: 75g butter 2 tbsp molasses or treacle 2 tbsp golden syrup ⅓ cup brown sugar 1½ cups plain flour ½ tsp baking powder ½ -1 tsp ground ginger ½ tsp allspice Caramel: 397g tin sweetened condensed milk 1 tbsp golden syrup 1 tbsp molasses or treacle 60g butter, chopped Chocolate topping: 200g milk chocolate 1 tbsp neutral oil Method: Preheat oven to 180°C fan forced and line a 9 x 9 inch baking tin with baking paper To a microwave-safe bowl, chuck in your butter, molasses, golden syrup and brown sugar. Pop it into the microwave in 30-second increments, giving it a stir in between until everything is melted. Allow it to cool slightly. Add your flour, baking powder, ginger and allspice. Give it a mix until you have a dough. Chuck it into your prepared tin and press it out evenly. Pop it into the oven for 15 minutes. While that's baking,make the caramel. Chuck your condensed milk, golden syrup, molasses and chopped butter into a saucepan. Pop it over medium heat and stir continuously for about 8–10 minutes until it's thickened and bubbly. Don't walk away from this one because caramel can burn very quickly! Pour your caramel over the baked base and smooth it out. Pop it back into the oven for another 10 minutes until the caramel is nice and bubbly. Keep an eye on it so it doesn't burn. Melt your chocolate in the microwave in 30-second increments, stirring in between. Once melted, stir through your oil. This helps stop the chocolate from cracking when you cut your slice. Pour your chocolate over the caramel, smooth it out and pop the whole thing into the fridge for at least 6 hours or overnight to set. Take it out of the fridge about 30 minutes before slicing. This helps stop the chocolate from cracking. Cut it up and enjoy :) #gingerbread #caramelslice #christmastreats #homebaker #easybaking

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