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@rybaeb:

ig: jfjxgsn
ig: jfjxgsn
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Region: KZ
Friday 06 January 2023 14:32:49 GMT
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Comments

chocochipsuu
yanuar. :
ура любимая сняла под украинскую песню
2023-01-07 20:08:31
4
lhgfev
. :
на эльфийку похожа
2023-01-06 20:21:36
1
i_love.you3657
내가 최고야 :
женись на мне
2023-01-11 17:53:23
1
ohhsolya
🪷 :
сделаешь обзор на прическу?
2023-01-10 13:55:30
0
wusstry
тяебет🇨🇳 :
Ты больше не лейла.
2023-01-20 00:29:16
0
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Other Videos

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A victim of… her own stupidity?! #phone #robbery #theft #london #victim
A victim of… her own stupidity?! #phone #robbery #theft #london #victim
CLIENT senang terapis nya juga senang ... #viptreatment #facesculpt
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#tsitp #thesummeriturnedpretty #jeremiahfisher #conradfisher #bellyconklin #stevenconklin #teamconrad #teamjeremiah
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High Protein Speculoos Self Saucing Puddings 🤎🍂 ad | I’m a pudding all year round kind of girl, but as we creep into autumn, these self saucing high protein speculoos puddings, were calling my name. Made in just one bowl with a scoop of @Protein Works Vegan 360 Speculoos Biscuit Heaven protein (use code ROSIE for 10% off) which not only gives it warm, sweet, and cosy flavour, it adds up to 29g of protein to the mixture. Sponge: * 215g self rising flour * 1 heaped scoop @proteinworks Speculoos Biscuit Heaven Vegan Protein 360 * 1/2 tsp baking powder * 1/4 tsp bicarbonate soda * 50g light brown sugar * 90g caster sugar * 220ml dairy free milk, room temp * 1 tsp apple cider vinegar * 110g dairy free yoghurt, room temp * 70g light olive oil or vegetable oil * 2 tsp cinnamon Centre * 2 tbsp cookie butter spread (e.g. Biscoff), frozen INSTRUCTIONS 1. Spoon 2 tbsp cookie butter spread onto a lined plate or baking sheet and pop into the freezer to set. 2. Preheat the oven to 170 C Fan. 3. Grease two ramekins (approx 10D x 10W x 5H cm) 4. Next make the sponge. In a bowl mix together milk and vinegar - leave to thicken for around 10 minutes (soya milk works best here due to the protein content) 5. Mix in the remaining wet ingredients. 6. Gently mix in the dry ingredients and mix until just combined. 7. Dust the ramekins with cinnamon and then fill the ramekins until half full with the mixture and then top with the a tbsp of biscoff straight from the freezer. 8. Cover with the batter until the ramekin is 3/4 full. 9. Place the ramekins on a baking tray and then put in the oven to bake for 14-18 minutes. The cakes should be well risen but will still look a little jiggly/undercooked. They should look fully cooked around the edges. 10. Allow to cool for about 5 minutes then use a butter knife to gently loosen the cake from the sides of the ramekins. Carefully flip them over to a plate and serve warm a scoop of your favourite ice cream. #eggless #egglessbaking #eggfreebaking #highproteinrecipes #speculoos
High Protein Speculoos Self Saucing Puddings 🤎🍂 ad | I’m a pudding all year round kind of girl, but as we creep into autumn, these self saucing high protein speculoos puddings, were calling my name. Made in just one bowl with a scoop of @Protein Works Vegan 360 Speculoos Biscuit Heaven protein (use code ROSIE for 10% off) which not only gives it warm, sweet, and cosy flavour, it adds up to 29g of protein to the mixture. Sponge: * 215g self rising flour * 1 heaped scoop @proteinworks Speculoos Biscuit Heaven Vegan Protein 360 * 1/2 tsp baking powder * 1/4 tsp bicarbonate soda * 50g light brown sugar * 90g caster sugar * 220ml dairy free milk, room temp * 1 tsp apple cider vinegar * 110g dairy free yoghurt, room temp * 70g light olive oil or vegetable oil * 2 tsp cinnamon Centre * 2 tbsp cookie butter spread (e.g. Biscoff), frozen INSTRUCTIONS 1. Spoon 2 tbsp cookie butter spread onto a lined plate or baking sheet and pop into the freezer to set. 2. Preheat the oven to 170 C Fan. 3. Grease two ramekins (approx 10D x 10W x 5H cm) 4. Next make the sponge. In a bowl mix together milk and vinegar - leave to thicken for around 10 minutes (soya milk works best here due to the protein content) 5. Mix in the remaining wet ingredients. 6. Gently mix in the dry ingredients and mix until just combined. 7. Dust the ramekins with cinnamon and then fill the ramekins until half full with the mixture and then top with the a tbsp of biscoff straight from the freezer. 8. Cover with the batter until the ramekin is 3/4 full. 9. Place the ramekins on a baking tray and then put in the oven to bake for 14-18 minutes. The cakes should be well risen but will still look a little jiggly/undercooked. They should look fully cooked around the edges. 10. Allow to cool for about 5 minutes then use a butter knife to gently loosen the cake from the sides of the ramekins. Carefully flip them over to a plate and serve warm a scoop of your favourite ice cream. #eggless #egglessbaking #eggfreebaking #highproteinrecipes #speculoos
#car #minibike #gokart #bikecar #surron
#car #minibike #gokart #bikecar #surron

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