@trinhpham2222: Lịch sinh hoạt từ nửa tháng trước chứ giờ cháu lại có lịch mới rồi 😅 ai cần mẹ cháu update thì comment nhé!! #trinhpham #xuhuong #vlognhabo #marriedlife #embeeasy #phomaithecheese @Phô Mai Ơi! Phô Mai Ah! 🧀

Trinh Pham

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Region: VN

Tuesday 28 May 2024 14:24:43 GMT

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Comments

Cô chủ nhỏ Kim Ngọc Thành Ý Vi :

Ăn sữa xong rồi 15p sau cho ăn dặm luôn hả bạn? No rồi còn sức đâu mà ăn dặm nhỉ?

2024-05-28 17:48:18

20

𝓜𝓮̣ 𝓜𝓸̛̃ & 𝓖𝓪̂́𝓾🐻 :

bé uống sữa trc ăn dặm hả mom ơi

2024-12-26 16:05:36

0

Bún real cua 🦀🦀 :

Trv nghe xong đỡ trầm cẻm chứ toàn video các cháu ăn 250ml 200ml sợ cáaa

2024-05-29 04:07:59

174

Ngô Mai Phương :

Phô Mai yêu quá 🥰 siêu mê!!! Bé còn ăn đêm ko c?

2024-05-28 15:20:04

99

🍋🍋🍋 :

thiếu máu hay sao lại uống sắt nhỉ

2024-05-29 00:23:58

5

Smile29 :

Các mom làm cách nào để con ngủ 1 lèo 2 tiếng ko catnap ạ huhu, con e catnap giấc ngày quá 🥺

2026-02-18 16:05:35

0

Kemyeusuame :

Bé lật vẫn cần hỗ trợ ấy ạ

2024-05-28 14:59:53

3

Chọe :

Sao e thay be uong sct ngủ ngoan lm ma sao con e ngủ chán quá ngày ngủ cứ phai bế đêm thi trằn trọc

2024-05-30 09:45:35

1

ohmnanon2k99 :

Sắt em bé pho mai uống là loại nào chị ơi

2024-05-28 15:17:01

0

Cô Em Banker Mét Rưỡi :

Phô Mai bổ sung sắt loại gì đó c ui

2024-05-29 01:50:19

0

@nhungnhung :

con nhà mk 6m ngày ngủ 2nap

2024-05-29 15:50:39

0

Dundun1407 :

C trinh cho bé uống loại sắt j v ạ.bé nhà e cứ uống sắt là táo mà vẫn chưa cho j dk loại sắt phù hợp

2024-05-29 08:31:22

0

Ngânxinh86 :

con nhà mình hơn 5 tháng cũng chỉ 150ml thôi.Xem mấy clip mấy mẹ flex con ăn 200-250ml mà áp lực ghê

2024-05-30 05:45:47

2

Mình là Bé Ba 🍀 :

C cho bé dùng sắt loại nào v c?

2024-05-29 00:06:51

0

Mỹ :

C cho Phô Mai dùng sắt loại nào vậy ạ

2024-05-28 15:35:50

0

Mẹ Đào và Smiley :

Chị Trinh cho em hỏi sau sinh khi nào thì mình có thể bắt đầu theo lịch easy được ạ?

2024-05-29 03:14:55

0

MLinh😘 :

Bà ơi tầm nayd con t nó biếng ăn kinh khủng stress luôn bà bs sắt cho con loại nào đó cs t với

2024-05-29 00:45:56

0

bcamtu9520 :

C Trinh ơi, bắt đầu ăn dặm c cho Phô Mai ăn cháo rây hay bột ăn dặm vậy ạ? E cảm ơn c 🥰

2024-05-28 14:58:27

3

Babie :

C làm video về lịch sinh hoạt của bé sau 6 tháng nha c ❤️

2024-05-28 15:41:15

5

Vân En :

Chị dùng sắt loại nào thế ạ

2024-05-28 18:13:29

2

Ta Thi Thu Hien :

Chị gái ơi chị dùng nhộng hãng gì v ạ?

2024-05-30 08:23:03

1

Phương Thảo Phạm :

Chỉ uống 3 cữ sữa thôi hả c

2024-05-28 14:48:52

1

Lệ Thu 🥰 :

Sắt c tự bổ sung hay bs kê v ạ

2024-05-28 23:30:37

0

Huhuhu :

C có làm lịch sinh hoạt lúc 3M k ạ

2024-05-28 23:39:20

3

Trang Linh❤️ :

Cho e hỏi bé dùng ghế ăn dặm j đó ạ

2024-05-28 15:09:53

0

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Reese's Peanut Butter Cup Roll Cake Ingredients: For the Cake: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1/4 cup unsweetened cocoa powder - 1/4 cup boiling water - 1/2 teaspoon vanilla extract For the Filling: - 1 cup creamy peanut butter - 1 cup powdered sugar - 1/2 cup unsalted butter, softened - 1/2 teaspoon vanilla extract For the Ganache: - 1 cup heavy cream - 1 cup semi-sweet chocolate chips - 1/2 cup chopped Reese's Peanut Butter Cups (for garnish) Directions: 1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it. 2. In a medium bowl, whisk together flour, baking powder, and salt. 3. In a large mixing bowl, beat eggs and granulated sugar on high speed until thick and pale, about 3-5 minutes. 4. Sift cocoa powder over the egg mixture and gently fold in. 5. Stir boiling water into the cocoa mixture until smooth, then fold in the vanilla extract. 6. Gradually fold the dry ingredients into the wet mixture until just combined. 7. Pour batter into prepared pan and spread evenly. 8. Bake for 12-15 minutes, or until the cake springs back when lightly touched. 9. While cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. 10. Starting at one short end, roll the cake up with the towel and let cool completely. 11. For the filling, beat peanut butter, powdered sugar, butter, and vanilla extract together until smooth and creamy. 12. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. 13. Roll the cake back up without the towel and place seam side down on a serving platter. 14. For the ganache, heat heavy cream in a small saucepan over medium heat until it begins to simmer. 15. Remove from heat and add chocolate chips, stirring until smooth and glossy. 16. Pour ganache over the rolled cake, spreading evenly. 17. Garnish with chopped Reese's Peanut Butter Cups. 18. Refrigerate for at least 1 hour before slicing to set the ganache. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes Kcal: 420 kcal | Servings: 8 servings Tips: Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking while rolling. Chill the cake after ganache application to ensure clean slices when serving.

Reese's Peanut Butter Cup Roll Cake Ingredients: For the Cake: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 3 large eggs - 1 cup granulated sugar - 1/4 cup unsweetened cocoa powder - 1/4 cup boiling water - 1/2 teaspoon vanilla extract For the Filling: - 1 cup creamy peanut butter - 1 cup powdered sugar - 1/2 cup unsalted butter, softened - 1/2 teaspoon vanilla extract For the Ganache: - 1 cup heavy cream - 1 cup semi-sweet chocolate chips - 1/2 cup chopped Reese's Peanut Butter Cups (for garnish) Directions: 1. Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it. 2. In a medium bowl, whisk together flour, baking powder, and salt. 3. In a large mixing bowl, beat eggs and granulated sugar on high speed until thick and pale, about 3-5 minutes. 4. Sift cocoa powder over the egg mixture and gently fold in. 5. Stir boiling water into the cocoa mixture until smooth, then fold in the vanilla extract. 6. Gradually fold the dry ingredients into the wet mixture until just combined. 7. Pour batter into prepared pan and spread evenly. 8. Bake for 12-15 minutes, or until the cake springs back when lightly touched. 9. While cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. 10. Starting at one short end, roll the cake up with the towel and let cool completely. 11. For the filling, beat peanut butter, powdered sugar, butter, and vanilla extract together until smooth and creamy. 12. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface. 13. Roll the cake back up without the towel and place seam side down on a serving platter. 14. For the ganache, heat heavy cream in a small saucepan over medium heat until it begins to simmer. 15. Remove from heat and add chocolate chips, stirring until smooth and glossy. 16. Pour ganache over the rolled cake, spreading evenly. 17. Garnish with chopped Reese's Peanut Butter Cups. 18. Refrigerate for at least 1 hour before slicing to set the ganache. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes Kcal: 420 kcal | Servings: 8 servings Tips: Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking while rolling. Chill the cake after ganache application to ensure clean slices when serving.

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