@gabbituft: The end is heartbreaking… - 11 years I’ve been gone. - 2 months I’ve been back. - You have no idea what’s coming… - #WWE #aew @Rhodeswrestlingacademy

Gabbi
Gabbi
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Region: US
Saturday 30 March 2024 15:17:14 GMT
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minimmuz7
minimuz7 :
I am a little lost with wrestling, do we just pretend they are making contact?
2024-03-30 21:46:29
1303
emiliziem
emili :
Gabbi I had tears in my eyes 😠
2024-03-30 15:41:21
1033
nikki_too
Tanika James🫶🏽 :
Damn Gabbi I was on the edge of my seat worried 😅😭
2024-03-30 15:26:53
3152
kstrawberriez
Kelly 📚🎮🖤 :
I was so worried at first, but you sold that perfectly!
2024-03-30 15:26:00
1767
keeksnicole
☘️ :
GABBI DONT DO ME LIKE THAT
2024-03-30 15:47:10
612
rayndace7
Candace :
I was SOLD!!!
2024-03-30 15:23:46
556
leigh_ann_b
Leigh Ann :
Got me!
2024-03-31 19:31:02
16
chelitomz
Chelito Mz :
Gaby gaby gaby, you got me Girrrrrl😅❤️
2024-03-30 18:03:39
15
prince_ray816
Ray :
Great job ❤️because it gave me old school all the way love it sis
2024-03-31 13:14:55
58
jordan_r95
Jordan_R95 :
That beginning had me legit freaking out 😩
2024-03-31 00:51:44
57
heyitscasperboo
Casper :
That was super dope. Good job
2024-03-30 22:39:33
48
h.h.holmies
Alex 🍒 :
oh my god I thought this was real and I was so sad for you. iconic
2024-03-30 16:18:23
58
www.tiktok.compoochie
Poochie :
that's my girl !
2024-03-31 12:50:12
46
hv3rdun
hannah montana :
Don’t scare me like that 😭😂
2024-04-01 02:34:26
70
kimberlynavarro27
Kimberly Navarro :
You got this! I love you 💕!!!! Keep pushing you're amazing in my eyes
2024-03-31 03:39:36
61
titcombmom
Tutu :
This was hard to watch. Glad I continued though as you rocked it sister❤️
2024-05-12 19:37:38
29
antoniodabear3
Antonio_Da_Bear :
You got this ma! 💯
2024-03-31 17:43:04
28
ththeathnbeauty
Monica-Leigh :
That was the best thing I’ve ever seen!!! Get it girl
2024-03-30 20:37:28
25
justinerose88
Justine Rose :
Yeah I’m with whoever is screaming “Not cool!” in the background. I was literally almost crying. Ya got me! Glad you are ok and can’t wait for what’s coming! ❤️
2024-03-31 02:05:12
29
kai_laxy
Kyree Chapin :
I WAS SO SCARED. DONT DO THAT TO MEEEE
2024-03-30 15:38:11
80
kindredpages
Aureal :
OMG Girl!!!! You got me!!!! 😭😭😭🔥🔥🔥
2024-03-30 16:22:59
25
estovia
Storm :
I was hooked!! Reel me in!!
2024-04-01 00:10:33
15
tyylerduurdenn
🫧 :
girl you had me in the first half 😭😭😭
2024-03-31 01:16:21
23
landicardi
Mr. L. 🤓 :
This clip was better than a novela 💯😁 You got me hooked 🤩
2024-04-01 02:04:27
41
To see more videos from user @gabbituft, please go to the Tikwm homepage.

Other Videos

you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert
you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

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