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_the-i-hate-show-92.webp "This clip is from the first episode of season one. This for a news report with BBW, Craig, and Cookie.")
_curve-fashion-model-clareplussize-124bbw-124ssbbw-124curvygirl-124plussize-fashion-124uk-model-124wiki-124bio.webp "MA Fashion HUB")
⏲ 1 minute 35 seconds 👁 7.4K
_bbw-cookie-bbw-beautiful-weight-gain-and-stuffing-sequence-18.webp "willbert the bloggers variety channel")
_two-year-old-chef-obsessed-with-cooking-shows-can-make-a-full-roast-dinner.webp "Meet the two-year-old chef who can cook spaghetti bolognaise, chilli con carne - and a full roast dinner.<br/><br/>Oswyn Thomas can also make shortbread, cookies, brownies, jelly, a banana split, Welsh cakes and pancakes.<br/><br/>The toddler started cooking when she was 11 months old alongside her mum Madison, 28.<br/><br/>When she was born, Madison said she didn't bond with Oswyn as much as she wanted to so started cooking with her for some one on one time.<br/><br/>Over the years she has cooked spaghetti bolognaise, chili con carne and Welsh cakes and the list is still growing.<br/><br/>Oswyn will take charge in the kitchen, by measuring out the ingredients and knowing when the food is cooked.<br/><br/>As well as being a master in the kitchen, Oswyn is a super fan of Gordon Ramsey and Gino D'Acampo and will watch them on TV every day.<br/><br/>Madison, a stay at home mum, from Pembrokeshire, South West Wales, said: \")
_boohoo-plus-size-try-on-haul-uk.webp "ClarePlusSize")
_plus-size-valentines-day-haul.webp "ClarePlusSize")
_real-double-chocolate-macaron-recipe-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_thanksgiving-insatiable-belly-stuffing.webp "Feedeemess")
_cute-girl-amazing-cake-with-cookies-stuffing.webp "VIRAL TV PRODUCTION")
_spring-making-daisy-macarons-cookie-asmr.webp "■■■ ■■■ ■■■ FAQ■■■ ■■■ ■■■<br/> <br/>1. What is an oven shower..??<br/>- The oven-shower is to wait 2-3 minutes without removing the tray in the oven after baking. (with open the oven door)<br/> <br/>2. How to dry in the oven..?? (high temp.)<br/>- 1st preheating - turn off - put the tray in to the oven (at this time the temperature drops to 90-100℃) - 2nd preheating - start to dry, until the temperature reaches 120℃ again (with open the oven door) - close the door and bake - oven shower<br/> <br/>Look at the subtitles in the videos, there is detailed temperature.<br/> <br/>3. What is the name of baking mat..??<br/>- This is called a teflon sheet.<br/> <br/>4. How long do you whisk meringue or do macaronage with mixer..??<br/>- It's not important how long I did.<br/>Because we have different machines and environment..!<br/>You should check the cocsistency of meringue or mixture frequently.<br/> <br/>5. What kind of colors do you use?<br/>- Chefmaster liquid colors<br/>You can get it on 'Amazon.com'<br/><br/> <br/>6. What ia your oven and type..?<br/>- My ovens are UNOX 135 and convection type.<br/> <br/>7. Where can I get the templetes..?<br/>- I made all templetes myself and I am not <br/>sharing now.. Sorry..! <br/> <br/>8. Do you left or bake immediately..?<br/>- As I already explained, I do not leave it because I am drying in the oven at high temperatures for 2-3min.<br/>It is a very useful and convenient tip to reduce the time required.<br/>Also you can get shiny and smooth shells.<br/> <br/>9. What kind of eggs do you use? fresh eggs or aged eggs?<br/>- I usually use fresh eggs. But' It doesn't matter what kind of eggs you use.<br/><br/><br/>10. Why do you cook in a double boiler?<br/>This is called 'Swiss mering method'. You can<br/>make more stable and strong meringue.")
_pinned-under-a-dominant-bbw-burp-compilation.webp "sharpswf")
_fat-goth-bbw-burp-comp.webp "sharpswf")
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