@prettyintheprocesss: POV: You just stumbled into a futuristic film set… but it’s actually a free hidden gem in the heart of Dallas 👀🌍 I spent the afternoon exploring the AT&T Discovery District with my girlfriend and it was giving ✨ city-day reset ✨. From the giant LED walls to oversized games on the green lawn — it’s playful, peaceful, and completely free to enjoy. We walked, talked, played Connect 4 like big kids, and soaked in the energy of downtown without spending a dime. 10/10 recommend for a bestie day or just something cute and different to do in the city 💛 📍AT&T Discovery District – Dallas, TX 💸 Free public space 👯‍♀️ Best for: content days, chill friend dates, and kid-friendly fun Would you come here with friends or bring the fam? #​CityExplorerDFW #​DallasHiddenGem #FreeThingsToDoDallas #​ATTParkVibes #UrbanExplorer #Lemon8

Breonna B | Dallas Influencer
Breonna B | Dallas Influencer
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Thursday 05 June 2025 22:34:42 GMT
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dianatanaya1
watchdiana :
I love this!
2025-06-07 05:38:04
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CHOCOLATE CREAM CAKES #food #recipe #chocolate #cake #cream #sweet #tasty #fy #fyp #foryou CAKE BATTER 2 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 85 ml sunflower oil 100 ml milk 100 g all-purpose flour 25 g cocoa powder 5 g baking powder CUSTARD 2 egg yolks (medium) 75 g granulated sugar 8 g vanilla sugar (1 tbsp, or 1 tsp of vanilla extract) 45 g cornstarch 50 ml milk 450 ml milk (for cooking the cream) CHOCOLATE GANACHE 75 ml heavy cream  150 g milk chocolate COATING 300 g milk chocolate 50 g dark chocolate INSTRUCTIONS Break the eggs into a bowl and add the granulated sugar, vanilla sugar, and salt. Mix for 4–5 minutes until you get a light, airy, yellow mixture. Add the sunflower oil and milk and mix briefly. Sift the flour, cocoa powder, and baking powder and mix until smooth. Pour the batter into a greased baking pan (with parchment paper on the bottom). Bake the chocolate cake in a preheated oven at 175 °C (350 °F) for 10–15 minutes, or until done. Mix the egg yolks, granulated sugar, and vanilla sugar in a bowl for about 1 minute. Add the cornstarch and 50 ml milk, stirring until smooth. Bring the remaining 450 ml milk to a boil in a saucepan. Remove from heat and gradually add the egg mixture while stirring. Return the mixture to the saucepan and cook until it thickens, stirring continuously. Spread the custard evenly over the chocolate cake. Heat the heavy cream in a saucepan almost to a boil. Remove from heat and add the milk chocolate pieces. Let it stand for 1 minute, then stir until smooth. Let it cool slightly. Spread the ganache evenly over the custard. Cover the cake and refrigerate to set, preferably overnight. Melt the milk chocolate using a double boiler and pour into a small, deep bowl. Melt the dark chocolate using a double boiler and transfer to a piping bag. Cut the cake into pieces. Dip each piece into the melted milk chocolate and place on parchment paper.  Pipe thin lines of dark chocolate over each piece. Let the chocolate harden.
CHOCOLATE CREAM CAKES #food #recipe #chocolate #cake #cream #sweet #tasty #fy #fyp #foryou CAKE BATTER 2 eggs (medium) 100 g granulated sugar 8 g vanilla sugar (1 packet) pinch of salt 85 ml sunflower oil 100 ml milk 100 g all-purpose flour 25 g cocoa powder 5 g baking powder CUSTARD 2 egg yolks (medium) 75 g granulated sugar 8 g vanilla sugar (1 tbsp, or 1 tsp of vanilla extract) 45 g cornstarch 50 ml milk 450 ml milk (for cooking the cream) CHOCOLATE GANACHE 75 ml heavy cream 150 g milk chocolate COATING 300 g milk chocolate 50 g dark chocolate INSTRUCTIONS Break the eggs into a bowl and add the granulated sugar, vanilla sugar, and salt. Mix for 4–5 minutes until you get a light, airy, yellow mixture. Add the sunflower oil and milk and mix briefly. Sift the flour, cocoa powder, and baking powder and mix until smooth. Pour the batter into a greased baking pan (with parchment paper on the bottom). Bake the chocolate cake in a preheated oven at 175 °C (350 °F) for 10–15 minutes, or until done. Mix the egg yolks, granulated sugar, and vanilla sugar in a bowl for about 1 minute. Add the cornstarch and 50 ml milk, stirring until smooth. Bring the remaining 450 ml milk to a boil in a saucepan. Remove from heat and gradually add the egg mixture while stirring. Return the mixture to the saucepan and cook until it thickens, stirring continuously. Spread the custard evenly over the chocolate cake. Heat the heavy cream in a saucepan almost to a boil. Remove from heat and add the milk chocolate pieces. Let it stand for 1 minute, then stir until smooth. Let it cool slightly. Spread the ganache evenly over the custard. Cover the cake and refrigerate to set, preferably overnight. Melt the milk chocolate using a double boiler and pour into a small, deep bowl. Melt the dark chocolate using a double boiler and transfer to a piping bag. Cut the cake into pieces. Dip each piece into the melted milk chocolate and place on parchment paper. Pipe thin lines of dark chocolate over each piece. Let the chocolate harden.

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