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Rafaela de Araújo

@rahdearaujo

4 months ago
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Posted On: July 11th 2026, 03:23 pm

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Repost if you believe it 🙏 - Jaapani uue põlvkonna futuristic trap ia melodic drill skeenel on RYONEX tõusnud üheks kõige tahelepanuvaarsemaks nimeks. Tema kiire flow, tumedac elektroonilised produktsioonid ja tugevalt cyberpunk’ist mõjutatud visuaalne stil on aidanud tal lühikese ajaga koguda markimisvaarse kuulajaskonna. Eriti populaarne on ta noorte seas, kes jalgivad animekultuuri, videomange ia internetipôhiseid koqukondi Lood nagu „Tokyo Fade” ja „Chrome Heart” on toonud talle miljoneid kuulamisi ning koostöö erinevate Aasia produtsentideqa on laiendanud tema mỗiu veelai. Tema kontsertidel kasutatakse sageli alitch-etekte, tuturistlikke visuaale ja julgeid bite, mis on muutunud oluliseks osaks artisti äratuntavast identiteedist 2026. aastat peetakse RYONEXi karjääris oluliseks pöördepunktiks. Praegu koguvad suurt tähelepanu nii tema järgmise albumi filmilikud teaserid kui ka ettevalmistusec suuremateks festivaliesinemisteks Tokyos ja Soulis. Paljuc fannid usuvad, et just see periood vib viia ta Aasia kaasaegse trap-muusika köige möjukamate artistide hulka.
Untouchable but you feel this ❤️‍🔥
a little girl talk never hurt nobody… except maybe him 🗣️
Great to be back on the pitch with my team. #VWFC #MLS #esmuellert #comeback
The perfect sweet treat for this Halloween! My spooky spider cookies will not disappoint 🎃👻🕷️ Ingredients: 225g Very soft butter 150g Light brown sugar 150g Granulated sugar + 200g for rolling later 250g Peanut butter (skippy) 1 tsp vanilla bean baste (or extract) 2 eggs 300g Plain flour 1 Tsp Baking powder 1 Tsp Bicarbonate of soda 1 Tsp Cornflour Pinch of fine salt 200g Dark chocolate 32 Decorative eyes 16 Ferrero rocher, Rolos or Reeces peanut butter cups Method: 1. Start by weighing out all of your ingredients. Add all of the dry ingredients to a bowl apart from the sugars and whisk together then set aside. 2. To a stand mixer with a paddle attachment add the butter and 2 sugars and gently cream together until the sugars are just starting to break down. Now add the peanut butter, eggs and vanilla and mix again until just combined. Finally add the dry ingredients and briefly mix again until combined, do not over work the dough. 3. Line 3 baking trays, Roll the dough into 16 balls and roll each ball in the additional granulated sugar before adding to the lined trays. Press down each of the balls so they resemble a small hockey puck. Place them in the fridge for 1 hour. 4. Preheat the oven to 180ºc / 160ºc fan 5. Remove the cookies from the fridge and bake them in the oven for 12 to 14 minutes. They will be crisp on the outside and delicious and soft in the center. When cooked, remove from the oven, using the base of a tablespoon make a small indent in the top of each cookie, this is where the head of the spider will sit later, leave them to cool completely on the trays before decorating. 6. Put the chocolate in a bowl and melt it, carefully pour it into a piping bag. Snip a small piece from the end of the piping bag and add a small dot to the back of the eyes and stick them to the Ferrero rocher, Rolos or peanut butter cups. Hold the eyes into place until they stick. 7. Pipe a small dot into the middle of each cookie and place on the spider’s head. Then pipe 8 legs on to each cookie. 8. Allow the chocolate to set completely before serving!
Recipe ⬇️ (55-60 cals per piece) Ingredients (Makes 16–20 pieces) * 1 cup raw cashews * ¼ cup melon seeds (magaz) * 1 cup grated lauki (deseeded & squeezed) * ½ cup granulated monk fruit sweetener (1:1 sugar replacement) * 2 espresso shots (¼ cup) * 2 tbsp unsweetened cocoa powder * 1 scoop whey protein * 2–4 tbsp lukewarm water (for blending) * Chandi varak for garnish Method 👩🏻‍🍳 1. Soak cashews and melon seeds until soft. Drain well. 2. Blend with grated, squeezed lauki and a little lukewarm water into a smooth, thick paste. 3. In a kadhai, combine monk fruit sweetener, espresso and cocoa powder over low heat. 4. Add the nut-lauki paste and cook on low heat, stirring continuously until it starts thickening. 5. Add whey protein and keep stirring gently until the mixture forms a soft dough and leaves the sides of the kadhai. 6. Transfer onto parchment paper, flatten evenly and top with chandi varak. 7. Refrigerate for 3–4 hours (overnight is even better!), cut into diamonds and ENJOYYY! 🤎 Guess what’s coming for episode 2 tomorrow?❤️ Kaju katli, lauki barfi, chocolate kaju katli, high protein mithai, low calorie mithai, guilt free mithai, nutrition tips, healthy indian mithai, lauki kaju katli, healthy kaju katli, healthy diwali treats
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