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Thursday 15 January 2026 13:50:56 GMT
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Ep 20 || Ninjago Dragon Rising S4 Part 2 Final #ninjago #ninjagodragonsrising #fyp
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#creatorsearchinsights #انمياسطوري
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Is Jonas er terecht uitgestuurd? #Tussenuurtje #Mallorca #Waterpark
Bouquet/Bouquets 💐 #neopronouns #lgbtqiaplus ❤️🖤@Operation Olive Branch 🤍💚 ✨Lavender Rose Dreamcake✨ 🥛 Lavender and Rose Milk Recipe: 1. Gently heat (Do not boil) 1 cup of dairy or plant-based milk in a saucepan, adding 1 teaspoon of dried lavender buds and 1 packet of black rose tea, without letting it boil. 2. Remove from heat, cover, and let it steep for 5 to 15 minutes. 3. Strain out the buds with a fine-mesh sieve. -> • Steep Time: For a subtle flavor, steep for 2-3 minutes; for a stronger, deeper infusion, let it steep for 10-15 minutes. 🧁 Lavender Rose Cupcakes (For 12 cupcakes) Ingredients: • Granulated sugar - 133 g (2/3 cup) • Salt - 1/8 tsp • All-purpose flour - 156 g (1 1/4 cups) • Baking powder - 1 tsp  • Baking soda - 1/2 tsp • Eggs - 50 g (1 egg) • Vegetable Oil - 76 g (1/3 cup) • Lavender Rose milk (cold) - 80 g (1/3 cup) • Lavender Honey - 1 Tbsp (20 g) • Vanilla extract - 5 g (1 tsp) • Lavender Rose milk (hot) - 120 g (1/2 cup) • Unsalted butter (Melted) - 28 g (2 Tbsp) Directions: 1. Stir the dry ingredients in a bowl with a whisk: granulated sugar, salt, all-purpose flour, baking powder, and baking soda. 2. In a separate bowl, whisk some of the wet ingredients: egg, oil, cold lavender rose milk, lavender honey, and vanilla until combined. 3. Add the dry ingredients to the wet ingredients and whisk well until smooth. 4. Heat lavender rose milk and cubed butter at medium heat in a small pan until simmering gently. 5. Gradually add about ¼ of the hot milk mixture to the batter, whisking until smooth. Then pour in the rest of the hot milk and whisk until fully combined. Use a rubber spatula to scrape down the sides and bottom of the bowl so the batter is evenly mixed. 6. Scoop the batter into the prepared cupcake pan using an ice-cream scoop. 7. Bake at 330°F (165°C) for 18–20 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs, or the tops spring back lightly when touched. Let the cupcakes cool in the pan for a bit, then remove and transfer to a wire rack to cool completely before frosting. 💜♥️ Lavender Rose Buttercream Ingredients: * 1 cup (226 g or 2 sticks) unsalted butter, room temperature * 2 ½ cups (300 g) confectioners’ sugar, sifted * 1 tbsp + 1 tsp of lavender rose milk Directions: -> To make the lavender buttercream frosting, beat butter on medium-high speed with an electric mixer until light and fluffy. Add confectioners’ sugar and mix until combined (it may look dry at first, but it will come together). Add lavender rose milk and mix until smooth.
Bouquet/Bouquets 💐 #neopronouns #lgbtqiaplus ❤️🖤@Operation Olive Branch 🤍💚 ✨Lavender Rose Dreamcake✨ 🥛 Lavender and Rose Milk Recipe: 1. Gently heat (Do not boil) 1 cup of dairy or plant-based milk in a saucepan, adding 1 teaspoon of dried lavender buds and 1 packet of black rose tea, without letting it boil. 2. Remove from heat, cover, and let it steep for 5 to 15 minutes. 3. Strain out the buds with a fine-mesh sieve. -> • Steep Time: For a subtle flavor, steep for 2-3 minutes; for a stronger, deeper infusion, let it steep for 10-15 minutes. 🧁 Lavender Rose Cupcakes (For 12 cupcakes) Ingredients: • Granulated sugar - 133 g (2/3 cup) • Salt - 1/8 tsp • All-purpose flour - 156 g (1 1/4 cups) • Baking powder - 1 tsp  • Baking soda - 1/2 tsp • Eggs - 50 g (1 egg) • Vegetable Oil - 76 g (1/3 cup) • Lavender Rose milk (cold) - 80 g (1/3 cup) • Lavender Honey - 1 Tbsp (20 g) • Vanilla extract - 5 g (1 tsp) • Lavender Rose milk (hot) - 120 g (1/2 cup) • Unsalted butter (Melted) - 28 g (2 Tbsp) Directions: 1. Stir the dry ingredients in a bowl with a whisk: granulated sugar, salt, all-purpose flour, baking powder, and baking soda. 2. In a separate bowl, whisk some of the wet ingredients: egg, oil, cold lavender rose milk, lavender honey, and vanilla until combined. 3. Add the dry ingredients to the wet ingredients and whisk well until smooth. 4. Heat lavender rose milk and cubed butter at medium heat in a small pan until simmering gently. 5. Gradually add about ¼ of the hot milk mixture to the batter, whisking until smooth. Then pour in the rest of the hot milk and whisk until fully combined. Use a rubber spatula to scrape down the sides and bottom of the bowl so the batter is evenly mixed. 6. Scoop the batter into the prepared cupcake pan using an ice-cream scoop. 7. Bake at 330°F (165°C) for 18–20 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs, or the tops spring back lightly when touched. Let the cupcakes cool in the pan for a bit, then remove and transfer to a wire rack to cool completely before frosting. 💜♥️ Lavender Rose Buttercream Ingredients: * 1 cup (226 g or 2 sticks) unsalted butter, room temperature * 2 ½ cups (300 g) confectioners’ sugar, sifted * 1 tbsp + 1 tsp of lavender rose milk Directions: -> To make the lavender buttercream frosting, beat butter on medium-high speed with an electric mixer until light and fluffy. Add confectioners’ sugar and mix until combined (it may look dry at first, but it will come together). Add lavender rose milk and mix until smooth.
🖤🔊 #Spotify #music #fyp #mytypemusic
🖤🔊 #Spotify #music #fyp #mytypemusic

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