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@norah_alshehri: #احباب #رحلوا #ذكريات_لاتموت #زمن_جميل #لاينسى

🇸🇦 نورة الشهري 🇸🇦
🇸🇦 نورة الشهري 🇸🇦
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Region: SA
Sunday 08 November 2026 20:13:00 GMT
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ayoush_alshehhri2008
عيوش 🌺🌹Ayoush :
الله يرحمهم ويغفر لهم. 🌹🌹🌹♥️♥️♥️
2026-11-08 20:17:28
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rahaal40
الرحال 🌏💚🇸🇦 :
جميييل قنطان ب أهله وطبيعته الرائعه 👍🏽🌹
2026-11-08 21:20:39
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COFFEE COOKIES (8 cookies) : -200g cold butter, cubed -160g white sugar + 40g molasses OR 150g dark brown sugar + 50g white sugar -1 egg + vanilla -280g flour -1 tsp sea salt -1 tsp baking soda -2 tsp instant coffee (or more) Beat butter and sugars. Add egg and vanilla, then flour, salt, baking soda and coffee. Mix just until no flour remains. Roll into a rectangle on parchment paper. If sticky, freeze for a few minutes. CINNAMON FILLING : -50g softened butter -100g dark brown sugar -1 tsp to 1 tbsp cinnamon -2-3 pinches sea salt Mix, spread over the dough and roll up. Freeze for 15-30 min, then cut into 8 rolls. Bake in 10cm/4-inch rings at 180°C/350°F for 12-14 min. No rings? Refrigerate overnight, then freeze for 1-2h before baking. BROWN BUTTER CARAMEL : -50g butter -150g sugar -200g warm heavy cream Brown the butter and set aside. Make a dry caramel. Slowly add the warm cream in 3 additions over low heat; simmer to reduce. Remove from heat, add brown butter, blend and strain. Chill. Spread over cooled cookies, then add toasted pecans and sea salt. CREAM - choose 1 Hard: mascarpone + cream cheese -250g firm mascarpone -220g cream cheese -60g sugar + vanilla -3 eggs Separate eggs. Whip egg whites with sugar and vanilla into a French meringue. Gently mix mascarpone, cream cheese and yolks, then fold in the meringue without overmixing. (Contains raw eggs: use very fresh eggs and keep refrigerated.) Medium: mascarpone -500g mascarpone -50g sugar + vanilla -3 eggs Separate eggs. Whip whites with sugar until stiff. Mix mascarpone, yolks and vanilla, then gently fold in the whites. Easy: no raw eggs -250g mascarpone -250g heavy whipping cream -20g sugar + vanilla Whip everything until firm. Pipe onto cookies and freeze for 1h, until firm. WHITE CHOCOLATE SHELL : -180g white chocolate -40g cocoa butter (or a little deodorized coconut oil) Melt together and dip frozen cookies. Thaw in the fridge for 4h. Keep refrigerated and consume within 24h. Do not refreeze.
COFFEE COOKIES (8 cookies) : -200g cold butter, cubed -160g white sugar + 40g molasses OR 150g dark brown sugar + 50g white sugar -1 egg + vanilla -280g flour -1 tsp sea salt -1 tsp baking soda -2 tsp instant coffee (or more) Beat butter and sugars. Add egg and vanilla, then flour, salt, baking soda and coffee. Mix just until no flour remains. Roll into a rectangle on parchment paper. If sticky, freeze for a few minutes. CINNAMON FILLING : -50g softened butter -100g dark brown sugar -1 tsp to 1 tbsp cinnamon -2-3 pinches sea salt Mix, spread over the dough and roll up. Freeze for 15-30 min, then cut into 8 rolls. Bake in 10cm/4-inch rings at 180°C/350°F for 12-14 min. No rings? Refrigerate overnight, then freeze for 1-2h before baking. BROWN BUTTER CARAMEL : -50g butter -150g sugar -200g warm heavy cream Brown the butter and set aside. Make a dry caramel. Slowly add the warm cream in 3 additions over low heat; simmer to reduce. Remove from heat, add brown butter, blend and strain. Chill. Spread over cooled cookies, then add toasted pecans and sea salt. CREAM - choose 1 Hard: mascarpone + cream cheese -250g firm mascarpone -220g cream cheese -60g sugar + vanilla -3 eggs Separate eggs. Whip egg whites with sugar and vanilla into a French meringue. Gently mix mascarpone, cream cheese and yolks, then fold in the meringue without overmixing. (Contains raw eggs: use very fresh eggs and keep refrigerated.) Medium: mascarpone -500g mascarpone -50g sugar + vanilla -3 eggs Separate eggs. Whip whites with sugar until stiff. Mix mascarpone, yolks and vanilla, then gently fold in the whites. Easy: no raw eggs -250g mascarpone -250g heavy whipping cream -20g sugar + vanilla Whip everything until firm. Pipe onto cookies and freeze for 1h, until firm. WHITE CHOCOLATE SHELL : -180g white chocolate -40g cocoa butter (or a little deodorized coconut oil) Melt together and dip frozen cookies. Thaw in the fridge for 4h. Keep refrigerated and consume within 24h. Do not refreeze.
Знакомо чувство, когда после встречи хочется просто лежать и молчать? 👇 #психология #личныеграницы #ресурс #возраст #правдажизни
Знакомо чувство, когда после встречи хочется просто лежать и молчать? 👇 #психология #личныеграницы #ресурс #возраст #правдажизни

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