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オーブンいらずでレンジがあれば簡単に作れます モンブラン用の口金は少々高いので なければ生クリーム用の口金で代用しても大丈夫ですよ 因みに スティックチョコレートはダイソーの型を使用し作ったものです 中サイズのココット6個分程度 冷凍かぼちゃ 400g 市販のカステラ 適量 生クリーム 80 100ml 砂糖 大さじ4 シナモンパウダー 適量 デコレーション用のチョコペン お好みのトッピングAbout 6 cocots Frozen pumpkin 400g Castella sponge cake Fresh cream 80 100ml Sugar 4 tablespoons Cinnamon powder Chocolate pen
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When it comes to drugstore makeup this is an area that i really do not know that much about. There are however so many amazing bra...
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In this video, Kelly at Off the Beaded Path, shows how to make a very elegant pendant that is a great project for intermediate bea...
冬の夜空カラーの絵の具マグネット作ってみましたよ(*^^*) 寒くてキラキラした夜空が書けるといいな。
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DIY ALL-IN-ONE TRAVEL POUCH BAG | How to make a zipper pouch with 5 pockets Tutorial [sewingtimes] This bag is practical because i...
날씨가 많이 추워졌어요. 가을이 지나 겨울이 오고있는게 느껴지는 한 주 였어요. 오늘 영상에서는 베이컨샐러드, 그릴드 치즈샌드위치 그리고 김치찌개를 만들어 먹었어요. 그럼 감기조심하시고, 즐거운 주말 보내세요!
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