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@nhumini888: Tả quần Huggies Skin cho bé. #tảquần #tảhuggies

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👑 𝑵𝒉𝒖̛ 𝑴𝒊𝒏𝒊 👑
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Sunday 30 November 2025 03:00:00 GMT
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hirap itulog nyan #mlbb #fyp #mobilelegends
hirap itulog nyan #mlbb #fyp #mobilelegends
Wahhhhh 🫣🥰 🍁 EMC ☄️✡️, thank you for the incredible support in my LIVE! I will keep creating better LIVE content!@🍁 EMC ☄️✡️ #tiktoklive #livehighlights #livegift #lion #galaxy
Wahhhhh 🫣🥰 🍁 EMC ☄️✡️, thank you for the incredible support in my LIVE! I will keep creating better LIVE content!@🍁 EMC ☄️✡️ #tiktoklive #livehighlights #livegift #lion #galaxy
THIS WILL DEF BE ON THE TABLE FOR THANKSGIVING🤏🏽🥰 BISCOFF COOKIE BUTTER POUND CAKE 🍰🤎 INGREDIENTS CAKE: • 1 box Betty Crocker yellow cake mix • 1 cup all-purpose flour ( pillsbury) • 1 packet (3.4 oz) instant vanilla pudding mix • 1 cup granulated sugar • 1 cup unsalted butter, melted (2 sticks) • 1 ½ cups buttermilk • ½ cup sour cream • 4 large eggs • 1 tbsp ground cinnamon • 1 tsp vanilla extract or vanilla bean paste • ½ tsp butter extract • ⅓ cup melted Biscoff cookie butter • 5–6 Biscoff cookies, crushed COOKIE BUTTER FROSTING: • 1 block (8 oz) cream cheese, softened • 2 cups powdered sugar • ⅓ cup Biscoff cookie butter • ¼ cup milk or oat milk, adding a little at a time TOPPING: • ⅓–½ cup melted Biscoff cookie butter • 6–8 Biscoff cookies, crushed • 1–2 whole Biscoff cookies for decoration INSTRUCTIONS 1. Preheat oven to 325°F. Grease and flour a 10 - 12 cup Bundt pan. 2. In a large mixing bowl, combine the cake mix, flour, vanilla pudding mix, sugar and cinnamon. 3. Add the melted butter, buttermilk, sour cream, eggs, vanilla extract and optional butter extract. Mix until smooth, scraping down the sides of the bowl. 4. Stir in the melted Biscoff cookie butter, then gently fold in the crushed cookies. 5. Pour the batter into the prepared Bundt pan and smooth the top. 6. Bake for 1 hour, checking around 50 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. 7. Let the cake cool in the pan for 15 to 20 minutes before turning it Allow it to cool completely before frosting. COOKIE BUTTER FROSTING 8. Beat the softened cream cheese until smooth. 9. Add the powdered sugar and Biscoff cookie butter. Mix until creamy. 10. Gradually add the milk until the frosting reaches a thick but pourable consistency. DECORATING 11. Pour the cookie butter frosting over the completely cooled cake. 12. Drizzle melted Biscoff cookie butter over the frosting. 13. Sprinkle crushed Biscoff cookies all over the top and place a whole cookie in the center for decoration. 14. Allow the frosting to set slightly before slicing and serving. MEELA’S TIPS 🤎 • Use room-temperature eggs for a smoother batter. • Microwave the cookie butter in 10 to 15 seconds to make it easier to drizzle. • Don’t frost the cake while it’s warm, or the frosting will melt. • Refrigerate the cake because the frosting contains cream cheese. ENJOY! 🍰🤎 #biscoff #biscoffcake #baking
THIS WILL DEF BE ON THE TABLE FOR THANKSGIVING🤏🏽🥰 BISCOFF COOKIE BUTTER POUND CAKE 🍰🤎 INGREDIENTS CAKE: • 1 box Betty Crocker yellow cake mix • 1 cup all-purpose flour ( pillsbury) • 1 packet (3.4 oz) instant vanilla pudding mix • 1 cup granulated sugar • 1 cup unsalted butter, melted (2 sticks) • 1 ½ cups buttermilk • ½ cup sour cream • 4 large eggs • 1 tbsp ground cinnamon • 1 tsp vanilla extract or vanilla bean paste • ½ tsp butter extract • ⅓ cup melted Biscoff cookie butter • 5–6 Biscoff cookies, crushed COOKIE BUTTER FROSTING: • 1 block (8 oz) cream cheese, softened • 2 cups powdered sugar • ⅓ cup Biscoff cookie butter • ¼ cup milk or oat milk, adding a little at a time TOPPING: • ⅓–½ cup melted Biscoff cookie butter • 6–8 Biscoff cookies, crushed • 1–2 whole Biscoff cookies for decoration INSTRUCTIONS 1. Preheat oven to 325°F. Grease and flour a 10 - 12 cup Bundt pan. 2. In a large mixing bowl, combine the cake mix, flour, vanilla pudding mix, sugar and cinnamon. 3. Add the melted butter, buttermilk, sour cream, eggs, vanilla extract and optional butter extract. Mix until smooth, scraping down the sides of the bowl. 4. Stir in the melted Biscoff cookie butter, then gently fold in the crushed cookies. 5. Pour the batter into the prepared Bundt pan and smooth the top. 6. Bake for 1 hour, checking around 50 minutes. The cake is done when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. 7. Let the cake cool in the pan for 15 to 20 minutes before turning it Allow it to cool completely before frosting. COOKIE BUTTER FROSTING 8. Beat the softened cream cheese until smooth. 9. Add the powdered sugar and Biscoff cookie butter. Mix until creamy. 10. Gradually add the milk until the frosting reaches a thick but pourable consistency. DECORATING 11. Pour the cookie butter frosting over the completely cooled cake. 12. Drizzle melted Biscoff cookie butter over the frosting. 13. Sprinkle crushed Biscoff cookies all over the top and place a whole cookie in the center for decoration. 14. Allow the frosting to set slightly before slicing and serving. MEELA’S TIPS 🤎 • Use room-temperature eggs for a smoother batter. • Microwave the cookie butter in 10 to 15 seconds to make it easier to drizzle. • Don’t frost the cake while it’s warm, or the frosting will melt. • Refrigerate the cake because the frosting contains cream cheese. ENJOY! 🍰🤎 #biscoff #biscoffcake #baking
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