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@miaheartsharry: pink bday gameday

mia butka
mia butka
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Region: US
Tuesday 15 April 2025 18:16:25 GMT
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mikecrosby78
shawn :
look good
2025-04-15 23:30:38
0
waylonj0
user7989229082042 :
🎂
2025-05-07 08:49:17
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[SAVE THIS] doggy ice cream🍦 Ingredients 🍦3 scoops of unsweetend greek yogurt 🍌 1 ripe banana 🫐6-8 pieve of blueberry Chill it in the freezer for an ince cream treat orrr on the lick mat 😋😋 #dog #dogsofttiktok #dogsg #puppy #poodle
[SAVE THIS] doggy ice cream🍦 Ingredients 🍦3 scoops of unsweetend greek yogurt 🍌 1 ripe banana 🫐6-8 pieve of blueberry Chill it in the freezer for an ince cream treat orrr on the lick mat 😋😋 #dog #dogsofttiktok #dogsg #puppy #poodle
Pro tip: just use a thin layer!!!! You genuinely don’t need much. If you pack it on that’s when it doesn’t work in my past experiences
Pro tip: just use a thin layer!!!! You genuinely don’t need much. If you pack it on that’s when it doesn’t work in my past experiences
📊 Nutritional Info (per serving, 9 servings total) Calories: ~160 | Net Carbs: ~3g | Protein: ~8g | Fat: ~12g | Fiber: ~2g | Total Carbs: ~4g Prep: 20 min | Cook time: 27–31 min | Chill/Rest: 1 hr | Serves: 9 Equipment: 8×8-inch ceramic baking dish 🎃 Pumpkin Cake - 1 cup finely ground almond flour (112g) - ¼ cup unflavored whey protein isolate (30g) - 1½ tsp baking powder - 1½ tsp pumpkin pie spice - ⅔ cup allulose (106g), divided - 2 large eggs + 2 large egg whites - ¾ cup 100% pumpkin puree (170g) - 2 tbsp unsalted butter (28g), divided - ¼ cup heavy whipping cream (60ml) - ⅛ tsp fine sea salt 📋 Instructions: 1. Heat oven to 325°F. Grease and line the baking dish. 2. Whisk almond flour, whey, baking powder, and pumpkin pie spice. 3. Whisk eggs, egg whites, and ⅓ cup allulose 1–2 minutes until lightly foamy. Whisk in pumpkin puree and 1 tbsp melted butter. 4. Fold in dry ingredients just until a thick smooth batter forms. Spread evenly in dish. 5. Bake 27–31 minutes, until risen and a tester comes out with moist crumbs. Cool completely. 6. For the caramel, melt remaining ⅓ cup allulose over medium-low heat until deep amber. 7. Remove from heat and carefully whisk in warm cream, remaining 1 tbsp butter, and sea salt. Return to low heat 1–2 minutes until thick and glossy. 8. Cool caramel 7–10 minutes until thickened. Reserve 2 tbsp, then spread the rest over the cooled cake. 9. Let set 20–30 minutes. Cut into 9 bars and drizzle the reserved caramel over each bar. Success Notes: - Use pure pumpkin puree, not pumpkin pie filling. - Do not overbake; the crumb should stay moist and tender. - Egg whites help the bars rise without making them heavy. - Cool the caramel before spreading so it forms a thick top layer. - Reserve some caramel for the final glossy drips. #pumpkinseason #pumpkin #fallrecipes
📊 Nutritional Info (per serving, 9 servings total) Calories: ~160 | Net Carbs: ~3g | Protein: ~8g | Fat: ~12g | Fiber: ~2g | Total Carbs: ~4g Prep: 20 min | Cook time: 27–31 min | Chill/Rest: 1 hr | Serves: 9 Equipment: 8×8-inch ceramic baking dish 🎃 Pumpkin Cake - 1 cup finely ground almond flour (112g) - ¼ cup unflavored whey protein isolate (30g) - 1½ tsp baking powder - 1½ tsp pumpkin pie spice - ⅔ cup allulose (106g), divided - 2 large eggs + 2 large egg whites - ¾ cup 100% pumpkin puree (170g) - 2 tbsp unsalted butter (28g), divided - ¼ cup heavy whipping cream (60ml) - ⅛ tsp fine sea salt 📋 Instructions: 1. Heat oven to 325°F. Grease and line the baking dish. 2. Whisk almond flour, whey, baking powder, and pumpkin pie spice. 3. Whisk eggs, egg whites, and ⅓ cup allulose 1–2 minutes until lightly foamy. Whisk in pumpkin puree and 1 tbsp melted butter. 4. Fold in dry ingredients just until a thick smooth batter forms. Spread evenly in dish. 5. Bake 27–31 minutes, until risen and a tester comes out with moist crumbs. Cool completely. 6. For the caramel, melt remaining ⅓ cup allulose over medium-low heat until deep amber. 7. Remove from heat and carefully whisk in warm cream, remaining 1 tbsp butter, and sea salt. Return to low heat 1–2 minutes until thick and glossy. 8. Cool caramel 7–10 minutes until thickened. Reserve 2 tbsp, then spread the rest over the cooled cake. 9. Let set 20–30 minutes. Cut into 9 bars and drizzle the reserved caramel over each bar. Success Notes: - Use pure pumpkin puree, not pumpkin pie filling. - Do not overbake; the crumb should stay moist and tender. - Egg whites help the bars rise without making them heavy. - Cool the caramel before spreading so it forms a thick top layer. - Reserve some caramel for the final glossy drips. #pumpkinseason #pumpkin #fallrecipes
#rek❤️ #🔐❤️♾️ #❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ #♾️ #❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
#rek❤️ #🔐❤️♾️ #❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ #♾️ #❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Good luck snoopy to all snoopy lovers🫶🏼#peanutsxstarbucks #snoopy #starbucks #fyp
Good luck snoopy to all snoopy lovers🫶🏼#peanutsxstarbucks #snoopy #starbucks #fyp
#ضيدان_بن_قضعان
#ضيدان_بن_قضعان

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