@davienjgarcia: Family bowling night ❤️

Davien J Garcia
Davien J Garcia
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Region: US
Monday 01 June 2026 20:47:35 GMT
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janieg_721
JanieG25 :
Went bowling last night for the first time in years. 🎳 It was so much fun. 🥹 So many incredible memories that y'all are making with those precious boys. 🥹🙏🏽
2026-06-08 00:38:58
0
omar_jimenez07
Omar jimenez :
We missed out!
2026-06-01 22:03:33
0
kuwbetzy
Betzy Garcia :
That pizza 😮‍💨😮‍💨😮‍💨
2026-06-01 21:25:41
0
nettierox49
Nettie :
🥰🥰🥰🥰
2026-06-01 21:32:26
0
ziqingttshop
ZiQing-shop :
Obsessed with this video! 👏 Sent you a DM regarding a paid collab & free sample. Check your requests! 💌
2026-06-02 02:37:54
0
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#GOLPartner stone fruit season may be almost over, but saffron caramel for an upside-down cake is open year-round 🍑🍒🎂 this saffron upside down cake works with just about any fruit that’s in season— and the batter is plant based thanks to my favorite egg hack, @Garden of Life golden flax seed to hold everything together with a little extra fiber and omega 3s!! here’s how to make it: 1 cup cornmeal 1/2 cup flour  1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp cardamom powder 1/2 cup salted butter, room temp 3/4 cup white granulated sugar 2 flax eggs 1 tsp vanilla extract 3/4 cup buttermilk (Saffron Caramel) 1/2 cup sugar 2 tbsp water 6 strands saffron, ground 1 tbsp butter 1/2 tsp salt 1. Preheat oven to 350F. Arrange your sliced stone fruit in a greased and lined 9” cake pan. Set aside. 2. In a large bowl, combine the cornmeal, flour, baking powder/soda, cardamom, and salt. Set aside. 3. In another bowl, cream together the butter and sugar until light and airy, about 4 mins. Add the flax eggs, buttermilk, and vanilla extract and combine.  4. Fold i the wet ingredients into the dry then set aside. 5. Make the caramel: In a pot, combine the water with the sugar and heat over medium heat. DO NOT STIR THE SUGAR. Let it simmer, until it melts and turns a deep amber color. Once amber, add in the ground saffron and butter immediately and stir. Immediately pour over the fruit in the pan, then cover with the batter 6. Bake for 35-40 minutes. Let cool for a couple hours and serve with ice cream  #stonefruit #baking #cake #saffron
#GOLPartner stone fruit season may be almost over, but saffron caramel for an upside-down cake is open year-round 🍑🍒🎂 this saffron upside down cake works with just about any fruit that’s in season— and the batter is plant based thanks to my favorite egg hack, @Garden of Life golden flax seed to hold everything together with a little extra fiber and omega 3s!! here’s how to make it: 1 cup cornmeal 1/2 cup flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp cardamom powder 1/2 cup salted butter, room temp 3/4 cup white granulated sugar 2 flax eggs 1 tsp vanilla extract 3/4 cup buttermilk (Saffron Caramel) 1/2 cup sugar 2 tbsp water 6 strands saffron, ground 1 tbsp butter 1/2 tsp salt 1. Preheat oven to 350F. Arrange your sliced stone fruit in a greased and lined 9” cake pan. Set aside. 2. In a large bowl, combine the cornmeal, flour, baking powder/soda, cardamom, and salt. Set aside. 3. In another bowl, cream together the butter and sugar until light and airy, about 4 mins. Add the flax eggs, buttermilk, and vanilla extract and combine. 4. Fold i the wet ingredients into the dry then set aside. 5. Make the caramel: In a pot, combine the water with the sugar and heat over medium heat. DO NOT STIR THE SUGAR. Let it simmer, until it melts and turns a deep amber color. Once amber, add in the ground saffron and butter immediately and stir. Immediately pour over the fruit in the pan, then cover with the batter 6. Bake for 35-40 minutes. Let cool for a couple hours and serve with ice cream #stonefruit #baking #cake #saffron

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