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Un nouveau beau père à la maison... #fruitstory #tiktokfrance🇨🇵

Un nouveau beau père à la maison... #fruitstory #tiktokfrance🇨🇵

~SeekingLeopards2: ดินแดนแห่งเสือดาว~เสือดาวจีนเหนือเป็นสายพันธุ์ย่อยของเสือดาวที่พบเฉพาะในประเทศจีน และเป็นสัตว์ป่าคุ้มครองระดับ 1 ในประเทศจีน ครั้งนี้ ผมจะเดินทางไปยังเมืองหยูซู มณฑลชิงไห่ เพื่อถ่ายทำสารคดีเพื่อสาธารณประโยชน์เรื่อง @SeekingLeopards2 โดยพยายามบันทึกภาพการปรากฏตัวและถิ่นฐานของพวกมันผ่านเลนส์กล้องของผม ออกเดินทางไปด้วยกันในวันที่ 24 ตุลาคมนี้! ~WangYiboTakesYouToSeeLeopardLand VividnessFromAction~#หวังอี้ป๋อ #wangyibo #wangyibo王一博 #เทรนด์วันนี้ #tiktokviral

~SeekingLeopards2: ดินแดนแห่งเสือดาว~เสือดาวจีนเหนือเป็นสายพันธุ์ย่อยของเสือดาวที่พบเฉพาะในประเทศจีน และเป็นสัตว์ป่าคุ้มครองระดับ 1 ในประเทศจีน ครั้งนี้ ผมจะเดินทางไปยังเมืองหยูซู มณฑลชิงไห่ เพื่อถ่ายทำสารคดีเพื่อสาธารณประโยชน์เรื่อง @SeekingLeopards2 โดยพยายามบันทึกภาพการปรากฏตัวและถิ่นฐานของพวกมันผ่านเลนส์กล้องของผม ออกเดินทางไปด้วยกันในวันที่ 24 ตุลาคมนี้! ~WangYiboTakesYouToSeeLeopardLand VividnessFromAction~#หวังอี้ป๋อ #wangyibo #wangyibo王一博 #เทรนด์วันนี้ #tiktokviral

La fórmula - More (Instrumental remake) FINALMENTE EN MI CANAL 🔥👻 vayan a escucharlo y descargarlo! 👀🫵🏽 Si quieren ver un tutorial o algo sobre el proceso de producción díganme jaja #reggaeton #oldschool #elanormal #more

La fórmula - More (Instrumental remake) FINALMENTE EN MI CANAL 🔥👻 vayan a escucharlo y descargarlo! 👀🫵🏽 Si quieren ver un tutorial o algo sobre el proceso de producción díganme jaja #reggaeton #oldschool #elanormal #more

Messi Amazing Ball Control 🤯

Messi Amazing Ball Control 🤯

Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

lower manhattan on a friday, a little rain in the air - and somehow you end up at The Dead Rabbit what started off as an escape from fridays mini storm turned into the most pleasant surprise of my weekend 🌹 lucky for us a reservation didn’t show up at the same time we arrived so we were able to grab this comfy table even tho the place was booked up for the entire weekend. I’ve heard of the dead rabbit but this was my first time experiencing it in all its greatness. everyone will tell you to come here for the irish coffee (and yeah, they’re right it’s one of the best in nyc) but what surprised me (what actually hit) was the food! proper irish pub fare, done really well. rich, comforting, no shortcuts. the kind of meal that makes sense in a place like this, where the room feels like it’s been here longer than it has. dark wood, crowded tables, bartenders moving like they’ve done this a thousand times. downstairs is loud, a little chaotic, in the best way. upstairs, more composed, one of the most respected cocktail programs in the world, but still warm, still human. the name comes from a 19th century irish street gang, old new york history layered into everything. and being in the financial district, you feel that contrast. glass towers outside, and then you walk in here and it’s something else entirely. a different pace, a different version of the city. it’s not just a bar. it’s one of those places you bring people when you want them to understand new york a little better. come for the irish coffee. stay longer than you planned. order the food. you’ll get it. #lowermanhattan #fidi #thedeadrabbit #irishpub #nycfood

lower manhattan on a friday, a little rain in the air - and somehow you end up at The Dead Rabbit what started off as an escape from fridays mini storm turned into the most pleasant surprise of my weekend 🌹 lucky for us a reservation didn’t show up at the same time we arrived so we were able to grab this comfy table even tho the place was booked up for the entire weekend. I’ve heard of the dead rabbit but this was my first time experiencing it in all its greatness. everyone will tell you to come here for the irish coffee (and yeah, they’re right it’s one of the best in nyc) but what surprised me (what actually hit) was the food! proper irish pub fare, done really well. rich, comforting, no shortcuts. the kind of meal that makes sense in a place like this, where the room feels like it’s been here longer than it has. dark wood, crowded tables, bartenders moving like they’ve done this a thousand times. downstairs is loud, a little chaotic, in the best way. upstairs, more composed, one of the most respected cocktail programs in the world, but still warm, still human. the name comes from a 19th century irish street gang, old new york history layered into everything. and being in the financial district, you feel that contrast. glass towers outside, and then you walk in here and it’s something else entirely. a different pace, a different version of the city. it’s not just a bar. it’s one of those places you bring people when you want them to understand new york a little better. come for the irish coffee. stay longer than you planned. order the food. you’ll get it. #lowermanhattan #fidi #thedeadrabbit #irishpub #nycfood

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