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@serenaneel: Hi @Selena Gomez love you bestie @Rare Beauty #grwm #makeup #beauty #MakeupRoutine

Serena Neel
Serena Neel
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Region: US
Tuesday 19 October 2021 17:41:11 GMT
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No Watermark .mp4 (8.25MB) No Watermark(HD) .mp4 (5.08MB) Watermark .mp4 (8.38MB) Music .mp3

Comments

rarebeauty
Rare Beauty :
Hi Serena 👋 So happy you love this foundation!
2021-10-19 20:45:36
140
caseymolt
Casey Molt :
How does the foundation feel on your face like can you feel it on your face or does it like “dry down” ?
2021-10-19 18:29:25
3
oliviaanne24
Olivia Anne :
What brush did you use?!
2021-10-19 19:51:16
0
hahambro
hahambro :
Okay but I *need* this shirt
2021-10-19 20:03:43
4
xojame_
Jamie :
I freaking love this foundation, it’s so lightweight and comfy but still hides shit 😅
2021-10-19 19:39:25
0
okc_tom77
Tom Bigbee :
but what were the dropped ones? couldn't see it fast enough before it went to the floor🕵️‍♂️🕵️‍♂️
2021-10-20 07:11:37
0
courtneysloanking
Courtney King :
Hi bestie is this bestie approved
2021-10-20 00:07:27
1
midserly
Maddy Doty :
WHAT SHADE???
2021-10-24 17:42:03
0
user827492947271
- :
Can you do an entire video on this look!! I love your blush and eyeshadow
2021-10-19 19:25:03
0
kristenhastygolden
Kristen Golden :
@rarebeauty
2021-10-19 18:11:56
2
kourterbug
K O U R T N E Y :
@Selena Gomez
2021-10-19 22:40:57
1
To see more videos from user @serenaneel, please go to the Tikwm homepage.

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I’m telling you I just ate two and they are bomb and even my husband approved 😉 Pumpkin Muffin Recipe (gluten free, vegan, nut free) 👇🏻 save this post to come back to the recipe * 3 cups gluten-free rolled old fashioned oats (or 2¼ cup oat flour) I like the brand One Degree * 2 teaspoons baking soda * ½ teaspoon fine salt * 1.5 teaspoons pumpkin pie spice * ½ teaspoon ground cinnamon * ½ cup plain, unsweetened non-dairy milk (I used coconut bc my husband is allergic to nuts but almond milk would be really yummy too) * % cup pure maple syrup * ½ cup ghee, beef tallow, or avocado oil * ¾ cup unsweetened plain pumpkin puree * 1 tablespoon pure vanilla extract * Optional (but not really 😉): top with a few mini vegan chocolate chips ( I like the @hukitchen baking chips) 1. Preheat oven to 425 degrees Fahrenheit. Grease the muffin pan or line with baking cups 2. In a high-speed blender, add the oats and grind into a fine flour. Add the rest of the dry ingredients (baking soda, salt, pumpkin pie spice and cinnamon) and blend again for a couple seconds until well combined. 3. Add the milk, maple syrup, oil, pumpkin puree and vanilla extract to the blender. Blend until smooth. 4. Carefully pour the batter from the blender directly into the baking cups, filling them until full. Top with chocolate chips. 5. Place the muffin tin in the oven and bake for 10 minutes. When the timer goes off, reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 8 minutes until the tops are golden brown. You can check for doneness by inserting a knife in one of the muffins to see if it comes out clean. Watch closely at the end as each oven is different. 6. Remove muffin tin from oven and allow to cool for 15 minutes in the pan before transferring to a cooling rack. Once the muffins are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy at room temperature. Tag me if you make these I can’t wait to see 🎃 😜 #nutfreedessert #glutenfreemuffins #glutenfreerecipes #nutfreerecipes #veganmuffins
I’m telling you I just ate two and they are bomb and even my husband approved 😉 Pumpkin Muffin Recipe (gluten free, vegan, nut free) 👇🏻 save this post to come back to the recipe * 3 cups gluten-free rolled old fashioned oats (or 2¼ cup oat flour) I like the brand One Degree * 2 teaspoons baking soda * ½ teaspoon fine salt * 1.5 teaspoons pumpkin pie spice * ½ teaspoon ground cinnamon * ½ cup plain, unsweetened non-dairy milk (I used coconut bc my husband is allergic to nuts but almond milk would be really yummy too) * % cup pure maple syrup * ½ cup ghee, beef tallow, or avocado oil * ¾ cup unsweetened plain pumpkin puree * 1 tablespoon pure vanilla extract * Optional (but not really 😉): top with a few mini vegan chocolate chips ( I like the @hukitchen baking chips) 1. Preheat oven to 425 degrees Fahrenheit. Grease the muffin pan or line with baking cups 2. In a high-speed blender, add the oats and grind into a fine flour. Add the rest of the dry ingredients (baking soda, salt, pumpkin pie spice and cinnamon) and blend again for a couple seconds until well combined. 3. Add the milk, maple syrup, oil, pumpkin puree and vanilla extract to the blender. Blend until smooth. 4. Carefully pour the batter from the blender directly into the baking cups, filling them until full. Top with chocolate chips. 5. Place the muffin tin in the oven and bake for 10 minutes. When the timer goes off, reduce the oven temperature to 375 degrees without opening the oven door. Bake at 375 degrees for another 8 minutes until the tops are golden brown. You can check for doneness by inserting a knife in one of the muffins to see if it comes out clean. Watch closely at the end as each oven is different. 6. Remove muffin tin from oven and allow to cool for 15 minutes in the pan before transferring to a cooling rack. Once the muffins are cool enough to handle, gently remove them from the silicone baking cups. Allow to cool further on the cooling rack for a couple minutes then enjoy at room temperature. Tag me if you make these I can’t wait to see 🎃 😜 #nutfreedessert #glutenfreemuffins #glutenfreerecipes #nutfreerecipes #veganmuffins

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