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Nguyenphuonghangfc1111

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Friday 30 October 2026 12:50:36 GMT

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Lan Tím :

Cô ơi cứu trẻ em Việt Nam cô ơi

2026-10-30 14:15:06

107

💕 thái an bình 🥰🥰 :

cô mặt đồ này đẹp quá chúc cô vui

2026-10-30 13:37:28

97

Châu tỷ :

Không biết mai mốt bằng tuổi cô hằng xin vía cô được đẹp như cô

2026-10-30 13:43:45

62

Nguyễn Hiên :

chào chị đẹp của em 1111111111111

2026-10-30 13:21:32

29

Thuy Thu :

Phương hằng càng ngày càng xin đẹp 111111111

2026-10-30 14:09:14

5

Nguyenphuonghangfc1111 :

Cô đã lên tiếng về bộ đồ lòng rồi nha quý vị

2026-10-30 16:09:52

1

Trần Toản :

hôm nay chị hai đẹp quá chị hằng 1111

2026-10-30 14:11:58

8

Ca sĩ HÀ THANH XUÂN singer 🌹 :

DỄ THƯƠNG TỐT ĐẸP QUÁ ĐƯỢC YÊU THÍCH CHÚC CHO CÔ PHƯƠNG HẰNG SỨC KHỎE TỐT LUÔN VUI VẺ BÌNH YÊN HƠN MỖI NGÀY 🌹🧡❤️❤️❤️❤️❤️

2026-10-30 14:55:57

3

Nguyễn Thanh Ly :

chị đẹp quá, và áo rất đẹp 👍❤️. Chúc chị và gia đình luôn mạnh khỏe bình an và hạnh phúc ❤️👍.

2026-10-30 13:32:14

12

Phuong Hong :

Càng ngày càng xinh ❤️❤️❤️❤️❤️

2026-10-30 13:58:15

12

sontung2000k :

người đẹp mặc gì cũng đẹp

2026-10-30 13:53:23

6

Người xưa :

cô Hằng ơi cứu dân trẻ em VN cô ơi

2026-10-30 15:59:36

2

user6979756186190 :

Chào chị đẹp

2026-10-30 13:42:28

1

🎀modori mikiwa🌷 :

Chào chị hằng mãi mãi đỉnh 11111

2026-10-30 13:27:11

1

user6003663310481 :

1111111111

2026-10-30 13:47:17

1

vuong thi phuong mai :

2026-10-30 14:04:49

1

nguynloan451 :

🌹🌹🌹🌹

2026-10-30 13:56:47

1

小薇 :

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2026-10-30 13:44:19

1

người mang tâm sự hàiz :

365 ngày nó chửi đủ chừa đêm gt 😂😂🥰

2026-10-30 13:37:56

7

Giau Trang :

🥰🥰🥰🥰

2026-10-30 13:06:44

1

Thảo vân KT😇 :

Chao chi ui

2026-10-30 13:51:07

3

Hoa Hồng 71🌹🌹🌹 :

Chào người đẹp NPH111111111❤️❤️❤️❤️🌹🌹🌹

2026-10-30 13:02:46

1

Lan Phương Lan :

Cô sinh nhật ngày tháng bao nhiêu vậy mọi người?

2026-10-30 13:56:42

5

Hạnh Tạ :

mãi iu ph

2026-10-30 13:12:42

4

Hương ^_^ :

trời ơi bộ đồ đẹp quá cô ơi

2026-10-30 14:42:14

3

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Содержать спинальников намного тяжелее, чем обычных котиков. Мы всегда рады любой помощи и поддержке. Поддержать в шапке профиля. Спасибо #пухдом

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🚨🤯 NO VINÍCIUS JR. FOR FOUR GAMES! REAL MADRID HAVE A HUGE DECISION TO MAKE! ⚪🔥 Vini’s absence could completely CHANGE Madrid’s attack! 😳 With four matches to navigate, who should step up and fill the Brazilian superstar’s boots? 👀 Carlo has THREE intriguing options… but only ONE can be the right choice! ⚡ 🇫🇷 OPTION 1: UNLEASH MBAPPÉ ON THE LEFT! 💥 Move Mbappé back to his favourite position and let Endrick lead the line. Imagine that pace and firepower! 🥶 ⚡ OPTION 2: GIVE DIOMANDE THE KEYS! Keep Mbappé through the middle and let Diomande bring something different to the left wing. A chance to make a statement! 👀 🇹🇷 OPTION 3: TRUST ARDA GÜLER! 🎯 Reshape the attack, unleash Güler’s creativity and give Madrid another dimension in the final third. ✨ 💎 And don’t forget Endrick and Carlos Espí — Madrid have more than one card to play! 🔥 FOUR MATCHES WITHOUT VINI. WHO BECOMES MADRID’S NEW WEAPON? 👇 MADRIDISTAS, CHOOSE YOUR XI! Would you move Mbappé, trust Diomande, or unleash Arda Güler? #RealMadrid #ViniJr #Mbappe #Endrick #ArdaGuler

🚨🤯 NO VINÍCIUS JR. FOR FOUR GAMES! REAL MADRID HAVE A HUGE DECISION TO MAKE! ⚪🔥 Vini’s absence could completely CHANGE Madrid’s attack! 😳 With four matches to navigate, who should step up and fill the Brazilian superstar’s boots? 👀 Carlo has THREE intriguing options… but only ONE can be the right choice! ⚡ 🇫🇷 OPTION 1: UNLEASH MBAPPÉ ON THE LEFT! 💥 Move Mbappé back to his favourite position and let Endrick lead the line. Imagine that pace and firepower! 🥶 ⚡ OPTION 2: GIVE DIOMANDE THE KEYS! Keep Mbappé through the middle and let Diomande bring something different to the left wing. A chance to make a statement! 👀 🇹🇷 OPTION 3: TRUST ARDA GÜLER! 🎯 Reshape the attack, unleash Güler’s creativity and give Madrid another dimension in the final third. ✨ 💎 And don’t forget Endrick and Carlos Espí — Madrid have more than one card to play! 🔥 FOUR MATCHES WITHOUT VINI. WHO BECOMES MADRID’S NEW WEAPON? 👇 MADRIDISTAS, CHOOSE YOUR XI! Would you move Mbappé, trust Diomande, or unleash Arda Güler? #RealMadrid #ViniJr #Mbappe #Endrick #ArdaGuler

ily @olaolson_ #bsf #likeitup

ily @olaolson_ #bsf #likeitup

We loved the Coconut Almond Upside Down Cheesecake so much that I had to make another version. This chocolatey cheesecake was perfectly balanced, pairing the chocolate with nutty roasted hazelnuts and a bright tang from the raspberry preserves. This might become one of my go-to no bake cheesecake recipes! Chocolate Hazelnut Upside Down Cheesecake Ingredients: For the Crust: 3 cups chocolate graham crackers, plus extra for dusting 1 cup chocolate sandwich cookies ¾ cup melted butter ½ tsp vanilla extract Pinch of salt For the Filling: 24 oz cream cheese, room temperature ½ cup sour cream 1 cup chocolate hazelnut spread, divided ½ cup melted chocolate, I used milk chocolate 1 cup powdered sugar, separated 1 ½ cup heavy whipping cream Pinch of salt 1 cup raspberry preserves (optional) 1/3 cup roasted hazelnuts, chopped For the Topping: 1 cup milk or semisweet chocolate, melted* 1/3 cup roasted hazelnuts, chopped Instructions: Prepare the Crust: In a food processor or plastic bag with a rolling pin, crush the chocolate graham crackers and chocolate sandwich cookies until they resemble sand. Add to a medium bowl along with salt and mix. Add the butter and vanilla, mixing until well combined and the crumbs are evenly coated. Line the bottom of a 9-inch springform pan with parchment paper. Add the crust mixture and use the bottom of a cup to press the crust evenly into the bottom and sides of the pan. It’s important to make sure the crust is evenly spread, to ensure it is in a thick layer throughout and will not crack. Place in the fridge while you prepare the other ingredients. Prepare the Cheesecake Filling: In a large bowl, add cream cheese, sour cream, ½ cup chocolate hazelnut spread, ¾ cup powdered sugar, melted chocolate, and a pinch of salt. Whisk until full combined and creamy. In a separate bowl, add heavy whipping cream and the remaining powdered sugar. With a stand or electric mixer, whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Assemble the Cheesecake: Remove the crust from the fridge. Add 1/3 of the cheesecake filling to the bottom of the pan and spread it into an even layer. Spread the remaining chocolate hazelnut spread in an even layer, leaving a ½ inch margin around the border. Sprinkle with roasted hazelnuts. Add another 1/3 of the cream cheese filling, then add raspberry preserves, if desired. Top with remaining cheesecake filling and spread into a completely even layer that should reach the top of your pan. Sprinkle with chocolate graham cracker crumbs and smooth them out to completely cover the surface of the cheesecake. Refrigerate for at least 4-5 hours, but better overnight. The next day, melt chocolate over a double boiler. Stir in roasted hazelnuts and set aside. Place a large plate on top of the cheesecake, then quickly but gently flip it over. Remove the bottom and sides of the pan. Pour the melted chocolate mixture on top and evenly spread it. Top with fresh berries and Ferrero Rocher candies, if desired. Cut into slices or just eat with a spoon! Bon appetit! *Note: I used melting chips, but didn’t like the texture so I would recommend using a good quality bar of chocolate so you can get a thinner layer! If you want your chocolate shell to be softer you can add 2 tbsp heavy cream after melting.

We loved the Coconut Almond Upside Down Cheesecake so much that I had to make another version. This chocolatey cheesecake was perfectly balanced, pairing the chocolate with nutty roasted hazelnuts and a bright tang from the raspberry preserves. This might become one of my go-to no bake cheesecake recipes! Chocolate Hazelnut Upside Down Cheesecake Ingredients: For the Crust: 3 cups chocolate graham crackers, plus extra for dusting 1 cup chocolate sandwich cookies ¾ cup melted butter ½ tsp vanilla extract Pinch of salt For the Filling: 24 oz cream cheese, room temperature ½ cup sour cream 1 cup chocolate hazelnut spread, divided ½ cup melted chocolate, I used milk chocolate 1 cup powdered sugar, separated 1 ½ cup heavy whipping cream Pinch of salt 1 cup raspberry preserves (optional) 1/3 cup roasted hazelnuts, chopped For the Topping: 1 cup milk or semisweet chocolate, melted* 1/3 cup roasted hazelnuts, chopped Instructions: Prepare the Crust: In a food processor or plastic bag with a rolling pin, crush the chocolate graham crackers and chocolate sandwich cookies until they resemble sand. Add to a medium bowl along with salt and mix. Add the butter and vanilla, mixing until well combined and the crumbs are evenly coated. Line the bottom of a 9-inch springform pan with parchment paper. Add the crust mixture and use the bottom of a cup to press the crust evenly into the bottom and sides of the pan. It’s important to make sure the crust is evenly spread, to ensure it is in a thick layer throughout and will not crack. Place in the fridge while you prepare the other ingredients. Prepare the Cheesecake Filling: In a large bowl, add cream cheese, sour cream, ½ cup chocolate hazelnut spread, ¾ cup powdered sugar, melted chocolate, and a pinch of salt. Whisk until full combined and creamy. In a separate bowl, add heavy whipping cream and the remaining powdered sugar. With a stand or electric mixer, whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Assemble the Cheesecake: Remove the crust from the fridge. Add 1/3 of the cheesecake filling to the bottom of the pan and spread it into an even layer. Spread the remaining chocolate hazelnut spread in an even layer, leaving a ½ inch margin around the border. Sprinkle with roasted hazelnuts. Add another 1/3 of the cream cheese filling, then add raspberry preserves, if desired. Top with remaining cheesecake filling and spread into a completely even layer that should reach the top of your pan. Sprinkle with chocolate graham cracker crumbs and smooth them out to completely cover the surface of the cheesecake. Refrigerate for at least 4-5 hours, but better overnight. The next day, melt chocolate over a double boiler. Stir in roasted hazelnuts and set aside. Place a large plate on top of the cheesecake, then quickly but gently flip it over. Remove the bottom and sides of the pan. Pour the melted chocolate mixture on top and evenly spread it. Top with fresh berries and Ferrero Rocher candies, if desired. Cut into slices or just eat with a spoon! Bon appetit! *Note: I used melting chips, but didn’t like the texture so I would recommend using a good quality bar of chocolate so you can get a thinner layer! If you want your chocolate shell to be softer you can add 2 tbsp heavy cream after melting.

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