@monserrathonoratoo: I can FINALLY say with confidence that I’ve mastered the tape measure! 💪 From fractions giving me headaches to reading measurements like a pro! 👷‍♀️ Small victories, BIG progress! 🦺💕 #california #womaninconstruction #womanintrades FUTURE #unionlaborer #readytostartmycarrer

Genesis Carrasco
Genesis Carrasco
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Region: US
Friday 06 November 2026 21:13:22 GMT
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l5767850
l5767850 :
How are you managing between school and work?
2026-11-07 02:52:41
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sarahi.honorato
Sarahi Honorato :
preciosa hermosa una chingona hermosa 😘❤️
2026-11-07 00:41:00
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user6115868329772
cee :
I love woodworking but the math!!!! 😭
2026-11-07 05:22:12
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🍪 Cookie Millionaire Cookie Base 🍪 - 120 g softened unsalted butter - 80 g brown sugar - 40 g granulated sugar - 1 egg - 1 tsp vanilla extract - 180 g all-purpose flour - 20 g cornstarch - ½ tsp baking soda - 1 pinch of salt - 150 g chocolate chips Preparation 1. Preheat the oven to 170°C (340°F). 2. Cream the softened butter with the brown sugar and granulated sugar. 3. Add the egg and vanilla extract, then mix. 4. Add the flour, cornstarch, baking soda and salt. 5. Fold in the chocolate chips. 6. Spread the dough into a 20 × 20 cm (8 × 8 inch) square pan lined with parchment paper. 7. Press down and smooth the surface. 8. Bake for 18–22 minutes. The edges should be lightly golden while the center remains soft. 9. Let cool completely. Caramel 🍯 - 397 g sweetened condensed milk - 100 g unsalted butter - 100 g brown sugar - 50 g honey or glucose syrup - 1 tsp vanilla extract - 1 pinch of fleur de sel Preparation 1. Melt the butter with the brown sugar and honey in a saucepan. 2. Once the sugar has dissolved, add the sweetened condensed milk. 3. Cook over medium-low heat, stirring constantly with a spatula. 4. Continue cooking for about 8–12 minutes, until the caramel is thick and golden. 5. Add the vanilla extract and fleur de sel. 6. Immediately pour over the cooled cookie base. 7. Smooth the surface and refrigerate for 1–2 hours. Chocolate Layer 🍫 - 200 g milk or dark chocolate - 15 g neutral oil or cocoa butter Preparation 1. Melt the chocolate. 2. Add the oil or cocoa butter and mix. 3. Pour over the chilled caramel. 4. Smooth with a spatula. 5. Refrigerate for about 30 minutes, until the chocolate has set.
🍪 Cookie Millionaire Cookie Base 🍪 - 120 g softened unsalted butter - 80 g brown sugar - 40 g granulated sugar - 1 egg - 1 tsp vanilla extract - 180 g all-purpose flour - 20 g cornstarch - ½ tsp baking soda - 1 pinch of salt - 150 g chocolate chips Preparation 1. Preheat the oven to 170°C (340°F). 2. Cream the softened butter with the brown sugar and granulated sugar. 3. Add the egg and vanilla extract, then mix. 4. Add the flour, cornstarch, baking soda and salt. 5. Fold in the chocolate chips. 6. Spread the dough into a 20 × 20 cm (8 × 8 inch) square pan lined with parchment paper. 7. Press down and smooth the surface. 8. Bake for 18–22 minutes. The edges should be lightly golden while the center remains soft. 9. Let cool completely. Caramel 🍯 - 397 g sweetened condensed milk - 100 g unsalted butter - 100 g brown sugar - 50 g honey or glucose syrup - 1 tsp vanilla extract - 1 pinch of fleur de sel Preparation 1. Melt the butter with the brown sugar and honey in a saucepan. 2. Once the sugar has dissolved, add the sweetened condensed milk. 3. Cook over medium-low heat, stirring constantly with a spatula. 4. Continue cooking for about 8–12 minutes, until the caramel is thick and golden. 5. Add the vanilla extract and fleur de sel. 6. Immediately pour over the cooled cookie base. 7. Smooth the surface and refrigerate for 1–2 hours. Chocolate Layer 🍫 - 200 g milk or dark chocolate - 15 g neutral oil or cocoa butter Preparation 1. Melt the chocolate. 2. Add the oil or cocoa butter and mix. 3. Pour over the chilled caramel. 4. Smooth with a spatula. 5. Refrigerate for about 30 minutes, until the chocolate has set.

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