Truly words can’t describe how grateful I am for every single one of you! I truly love you all so much! Thank you thank you thank you thank you! I’m beyond grateful and blessed! I LOVE YALLL SO MUCH THANK YOU FOR THE SUPPORT!!! THANK YOU GOD AND I HOPE YOU ALL HAVE A BLESSED NIGHT!!!💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖

Transforming my Bedroom into a Luxury Miami 80s Penthouse🌴💰💖 Part 18 In the last part I showed you guys how my dad and I cut a hole into my wall in order to make a custom shelf for my vintage 80s TV, and I can’t lie this is one of my favorite projects we’ve done to date!📺 I hooked it up to a firestick and it’s been so fun to actually use- this TV has such an amazing speaker (they just don’t make em like they used to) AND additionally, the way this TV is slightly muted in color makes it a fab

Replying to @🩵 Cruising with Mel 🩵 a true redneck love story! #storytimes #couplestorytime #rebeccasuewatson #weddingstorytime #weddingtok wedding story time redneck wedding story time wedding TikTok wedding tok funny wedding story time Rebecca Watson Rebecca Sue Watson Rebecca S Watson couple story time

DAY 5/15 COOKIES AND CREAM CAKE INGREDIENTS • 2 ½ cups flour • 1 ⅓ cups sugar • 1 tbsp corn flour • ½ cup margarine or butter • ⅓ cup unflavoured vegetable oil • 3 large eggs • 1 tsp baking powder • ½ tsp baking soda • ¼ tsp salt • 1 cup buttermilk • 2 tsp vanilla • 14 crushed Oreo cookies METHOD \t1.\tGrease your pan with butter and dust with flour. \t2.\tCream your butter, oil & sugar until fluffy. \t3.\tAdd eggs one at a time, then add half of the Buttermilk. Then Vanilla \t4.\tMix all dry in

Homemade Beignets with French Hot Chocolate Recipe

Sparkling Shortbread Cookies (Sablés Diamants) Makes: About 50 cookies Active Time: 30 minutes Chilling Time: Minimum 2 hours Baking Time: 12-15 minutes Storage: Up to 2 weeks in an airtight container Equipment: - Baking sheets lined with silicone baking mats or parchment paper Ingredients: - 190 g (1 ¾ sticks / 6.5 oz.) unsalted butter, softened - 90 g (¾ cup / 3 oz.) confectioners’ sugar (powdered sugar) - 20 g (1 tbsp / 0.75 oz.) egg yolk (about 1 yolk) - 1 vanilla bean, split lengthwise, see

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