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poekiee Report | 04/01/2025 10:23 am

Love your avi! Super cute! heart

akatuski sasuke Report | 03/12/2025 9:37 am

3nodding 3nodding

vaindigression Report | 03/05/2025 1:40 pm

OMG no u

Mister Piggy Wiggy Report | 03/05/2025 12:40 pm

emotion_bigheart

vaindigression Report | 03/01/2025 7:06 am

Hello my beautiful lovely just wanting to let you know ily emotion_bigheart

MaevePet Report | 02/24/2025 1:31 pm

Really Good Chocolate Chip Cookie Recipe!

Ingredients:
2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch*
1/2 teaspoon salt
3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled 5 minutes*
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions:
1.Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until
no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla
extract. The mixture will be thin. Pour into dry ingredients and mix together with a large
spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the
chocolate chips. The chocolate chips may not stick to the dough because of the melted
butter, but do your best to combine them.
3.Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I
highly recommend chilling the cookie dough overnight for less spreading.
4.Take the dough out of the refrigerator and allow it to slightly soften at room temperature for
10 minutes.
5.Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone
baking mats. Set aside.
6.Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons
(about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75
ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape
is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker.
Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet
7.Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies
can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue
to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra
chocolate chips into the tops of the warm cookies. This is optional and only for looks. After
10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool
completely.
8.Cookies stay fresh covered at room temperature for up to 1 week.

MomokoMew Report | 02/18/2025 10:42 am

HAPPY LATE VALENTINES ILY :3

normal type Report | 02/16/2025 2:38 pm

ur look RULES !!!!

Rottytops Ara ara Report | 02/16/2025 4:16 am

You're way too hot wth?!

Mistress Von Ghul Report | 02/14/2025 1:10 pm

HAPPY VALENTINES DAY TO MY FAVORITE VALENTINE!
HOPE YOU KNOW I APPRECIATE YOU SO MUCH! heart