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@glowby.id: Kulit sehat, lembap, senyum pun makin ceria! ✨ Skin Serum Glowby siap bantu menjaga kelembapan dan kecerahan kulit si kecil agar tetap terasa lembut setiap harinya🫶🏻 #glowby #glowingbaby #skincareanak #skinserum #kulitglowing

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Monday 02 November 2026 04:51:10 GMT
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@𖤐 AMON - RA 𖤐 adlı şəxsə cavab verilir
@𖤐 AMON - RA 𖤐 adlı şəxsə cavab verilir
Gooey chocolate caramel + toasted pecans + flaky sea salt. 🤎 Day 2 of 6 in Sally’s Pie Week is NEW Chocolate Caramel Pecan Tart, and it’s a very convincing dessert trifecta. Get the recipe on sallysbakingaddiction.com, linked in my profile and also below Crust: -1 and 1/4 cups (156g) AP flour -6 Tbsp (45g) confectioners’ sugar -1/4 cup (21g) cocoa powder -1/8 tsp salt -1/2 cup (8 Tbsp; 113g) unsalted butter, at room temp and cut into 8 pieces -1 large egg, cold Filling: -3/4 cup (150g) dark brown sugar -1/3 cup (113g) light corn syrup -1/3 cup (80g/ml) heavy cream, at room temp -3 Tbsp (42g) unsalted butter, at room temp and cut into 3 pieces -1/4 tsp salt -4 oz (113g) semi-sweet or bittersweet chocolate, finely chopped -1 and 1/2 tsp vanilla extract -1 Tbsp bourbon (optional) -1 and 3/4 cups (200g) toasted pecans, roughly chopped and divided -flaky sea salt, for topping Instructions:  1) Lightly grease a 9-inch tart pan with a removable base. 2) Make the crust: In a food processor, pulse the flour, powdered sugar, cocoa powder, and salt to combine. Add the butter, 1 Tbsp at a time, pulsing after each addition. Add the egg and pulse until a soft dough forms. Transfer to a lightly floured surface and shape into a 1-inch-thick disc. Press the dough evenly into the prepared pan and up the sides. Use the bottom of a measuring cup to square the edges, trim any excess, and use scraps to patch thin areas. Prick the bottom with a fork.  3) Cover and freeze for at least 30 minutes or up to 1 day. 4) Preheat the oven to 350°F (177°C). Place the frozen crust on a baking sheet. 5) Bake the crust for 25 minutes, or until set. Cool completely on a cooling rack. 6) Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat. Spread pecans in a single layer and bake for 8–10 minutes until fragrant and lightly browned. Cool slightly, roughly chop, and set aside. 7) In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a gentle boil, whisking until smooth. Simmer, stirring frequently, until the sugar has dissolved and the mixture has slightly thickened, about 3 minutes (226°F/108°C). Remove from heat. 8) Combine brown sugar, corn syrup, heavy cream, butter, and salt in a saucepan over medium heat. Bring to a gentle boil, whisking until smooth. Simmer for 3 minutes until slightly thickened (226°F/108°C). Remove from heat. 9) Pour filling into the crust and smooth the top. Sprinkle with remaining toasted pecans, gently pressing them in, and flaky sea salt. Refrigerate for at least 6 hours or up to 2 days, loosely covering after 1 hour. 10) Carefully remove the pan’s outer rim and serve cold with whipped cream, if desired.
Gooey chocolate caramel + toasted pecans + flaky sea salt. 🤎 Day 2 of 6 in Sally’s Pie Week is NEW Chocolate Caramel Pecan Tart, and it’s a very convincing dessert trifecta. Get the recipe on sallysbakingaddiction.com, linked in my profile and also below Crust: -1 and 1/4 cups (156g) AP flour -6 Tbsp (45g) confectioners’ sugar -1/4 cup (21g) cocoa powder -1/8 tsp salt -1/2 cup (8 Tbsp; 113g) unsalted butter, at room temp and cut into 8 pieces -1 large egg, cold Filling: -3/4 cup (150g) dark brown sugar -1/3 cup (113g) light corn syrup -1/3 cup (80g/ml) heavy cream, at room temp -3 Tbsp (42g) unsalted butter, at room temp and cut into 3 pieces -1/4 tsp salt -4 oz (113g) semi-sweet or bittersweet chocolate, finely chopped -1 and 1/2 tsp vanilla extract -1 Tbsp bourbon (optional) -1 and 3/4 cups (200g) toasted pecans, roughly chopped and divided -flaky sea salt, for topping Instructions:  1) Lightly grease a 9-inch tart pan with a removable base. 2) Make the crust: In a food processor, pulse the flour, powdered sugar, cocoa powder, and salt to combine. Add the butter, 1 Tbsp at a time, pulsing after each addition. Add the egg and pulse until a soft dough forms. Transfer to a lightly floured surface and shape into a 1-inch-thick disc. Press the dough evenly into the prepared pan and up the sides. Use the bottom of a measuring cup to square the edges, trim any excess, and use scraps to patch thin areas. Prick the bottom with a fork.  3) Cover and freeze for at least 30 minutes or up to 1 day. 4) Preheat the oven to 350°F (177°C). Place the frozen crust on a baking sheet. 5) Bake the crust for 25 minutes, or until set. Cool completely on a cooling rack. 6) Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat. Spread pecans in a single layer and bake for 8–10 minutes until fragrant and lightly browned. Cool slightly, roughly chop, and set aside. 7) In a medium saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, butter, and salt. Bring to a gentle boil, whisking until smooth. Simmer, stirring frequently, until the sugar has dissolved and the mixture has slightly thickened, about 3 minutes (226°F/108°C). Remove from heat. 8) Combine brown sugar, corn syrup, heavy cream, butter, and salt in a saucepan over medium heat. Bring to a gentle boil, whisking until smooth. Simmer for 3 minutes until slightly thickened (226°F/108°C). Remove from heat. 9) Pour filling into the crust and smooth the top. Sprinkle with remaining toasted pecans, gently pressing them in, and flaky sea salt. Refrigerate for at least 6 hours or up to 2 days, loosely covering after 1 hour. 10) Carefully remove the pan’s outer rim and serve cold with whipped cream, if desired.
Cheesy jalapeño poppers 🌶️🧀 Crispy golden peppers stuffed with creamy melted cheddar cheese. A spicy, cheesy fast-food snack with a hilarious twist! #foodhorrible #foodanimation #animationmeme #FoodTok #jalapenopoppers
Cheesy jalapeño poppers 🌶️🧀 Crispy golden peppers stuffed with creamy melted cheddar cheese. A spicy, cheesy fast-food snack with a hilarious twist! #foodhorrible #foodanimation #animationmeme #FoodTok #jalapenopoppers
Ăn chả lụi lagi quán này được hai cái lãi, lãi cân với lãi view máy bay =))) cứ 5 phút là cảm giác có 1 chiếc máy bay trên đầuuuhu ˖᯽ ݁˖ Địa chỉ cuối clip nhen ୭ ᵎᵎ 🧁 [ #foodreview #govap #anuong #viralfood #govapcogiiiii ]
Ăn chả lụi lagi quán này được hai cái lãi, lãi cân với lãi view máy bay =))) cứ 5 phút là cảm giác có 1 chiếc máy bay trên đầuuuhu ˖᯽ ݁˖ Địa chỉ cuối clip nhen ୭ ᵎᵎ 🧁 [ #foodreview #govap #anuong #viralfood #govapcogiiiii ]
على الله نجيب المحبه #moh_n #مزمار #اكسبلور #السعوديه #رمضان_كريم
على الله نجيب المحبه #moh_n #مزمار #اكسبلور #السعوديه #رمضان_كريم
علمتيني احب الدنيا… علمتيني احب❤️#علمتيني_احب_الدنيا @raghebalama
علمتيني احب الدنيا… علمتيني احب❤️#علمتيني_احب_الدنيا @raghebalama

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