@ehabeshac: #اقتباسات #الحياة_حلوة #قصص_واقعية @꧁❀✰🅔🅛🅨🅐✰❀꧂ @فضاء الهمسات❤ @az_covertv

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Friday 12 June 2026 19:22:00 GMT

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Gadah Mokdad :

صحيح ♥️🌹🇱🇧🤲

2026-06-15 00:03:02

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Hbib Asla :

لايمكن لنا ان نكون متساوين لان كل واحد منا عاش قسوة لاتوصف

2026-06-14 11:19:48

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يقين :

كل السعادة والقوة والنجاح يارب 🤲🏻🌹

2026-06-14 19:33:07

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لهيب السعيدي :

الحمدلله دائما وابدا 🥰🥰🥰🥰🥰🥰🥰🥰

2026-06-13 06:59:45

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🤍 Nadira 🤍 :

🥺🥺🥺

2026-06-12 20:12:20

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evin :

2026-06-12 20:15:06

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Chef Rita🌹 :

2026-06-12 19:33:22

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evin :

2026-06-12 20:15:02

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ڪبہـࢪيـٱء أنــثہـى :

🌺🌺🌺

2026-06-15 06:04:13

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latifalatifa.el12 :

🥰🥰🥰

2026-06-14 23:44:07

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✨ الٓــعــنــز ي الُـعراَقـي ✨ :

✌✌✌

2026-06-13 10:44:39

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doraid3 :

🌺🌺🌺

2026-06-13 03:25:42

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Om Shrouk :

🌹🌹

2026-06-13 03:16:20

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عطر الورد :

🥰🥰🥰🥰

2026-06-12 21:50:36

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Hend Tarek :

🥰🥰🥰

2026-06-12 20:53:19

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@khrahmara1 :

😢😢😢

2026-06-12 20:37:29

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𝑀𝒾𝓂𝑜 𝓈𝒽🦋 :

🥰🥰🥰🥰🥰🥰

2026-06-12 20:24:54

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💖💖Nina Nina 💖💖 :

🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-06-12 20:08:39

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Nacera Bekkar :

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2026-06-12 19:29:02

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lemon blueberry crumble loaf 🤍🫐 recipe : crumble: ⅔ cup all-purpose flour (80g) ¼ cup + 1 tbsp granulated sugar (60g) Pinch of salt 3½ tbsp unsalted butter, melted (50g) loaf: 1 cup granulated sugar (200g) Zest of 2 lemons 2 large eggs 1 yolk ⅔ cup sour cream (150g) ⅓ cup + 1 tbsp whole milk (90g) ½ cup neutral oil (110g) 2 tbsp lemon juice (30g) 1 tsp vanilla extract 2 cups + 1 tbsp all-purpose flour (250g) 2 tbsp cornstarch (15g) 2 tsp baking powder ¼ tsp baking soda ½ tsp salt 1¼ cups wild blueberries (180–200g) 1 tbsp all-purpose flour for tossing blueberries (8g) lemon glaze: 1 cup powdered sugar (120g) 1½–2 tbsp lemon juice (22–30g) 1 tbsp heavy cream 1 tsp vanilla bean paste instructions preheat oven to 425°f (220°c). line a 9x5-inch loaf pan with parchment paper. make the crumb topping by combining the flour, sugar, salt, and melted butter until large crumbs form. refrigerate while preparing the batter. toss the blueberries with 1 tbsp flour and set aside. in a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. in a separate bowl, rub the lemon zest into the sugar until fragrant. whisk in the eggs, sour cream, milk, oil, lemon juice, and vanilla until smooth. ( i used skyr but greek yogurt or sour cream works too ) add the wet ingredients to the dry ingredients and fold until just combined. gently fold in the blueberries. transfer the batter to the prepared loaf pan, sprinkle generously with the crumb topping. bake at 425°f (220°c) for 8 minutes, then reduce the oven temperature to 350°f (175°c) without opening the oven door. continue baking for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. allow the loaf to cool . whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled loaf. #lemon #lemonblueberry #loaf #Recipe #baking

lemon blueberry crumble loaf 🤍🫐 recipe : crumble: ⅔ cup all-purpose flour (80g) ¼ cup + 1 tbsp granulated sugar (60g) Pinch of salt 3½ tbsp unsalted butter, melted (50g) loaf: 1 cup granulated sugar (200g) Zest of 2 lemons 2 large eggs 1 yolk ⅔ cup sour cream (150g) ⅓ cup + 1 tbsp whole milk (90g) ½ cup neutral oil (110g) 2 tbsp lemon juice (30g) 1 tsp vanilla extract 2 cups + 1 tbsp all-purpose flour (250g) 2 tbsp cornstarch (15g) 2 tsp baking powder ¼ tsp baking soda ½ tsp salt 1¼ cups wild blueberries (180–200g) 1 tbsp all-purpose flour for tossing blueberries (8g) lemon glaze: 1 cup powdered sugar (120g) 1½–2 tbsp lemon juice (22–30g) 1 tbsp heavy cream 1 tsp vanilla bean paste instructions preheat oven to 425°f (220°c). line a 9x5-inch loaf pan with parchment paper. make the crumb topping by combining the flour, sugar, salt, and melted butter until large crumbs form. refrigerate while preparing the batter. toss the blueberries with 1 tbsp flour and set aside. in a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. in a separate bowl, rub the lemon zest into the sugar until fragrant. whisk in the eggs, sour cream, milk, oil, lemon juice, and vanilla until smooth. ( i used skyr but greek yogurt or sour cream works too ) add the wet ingredients to the dry ingredients and fold until just combined. gently fold in the blueberries. transfer the batter to the prepared loaf pan, sprinkle generously with the crumb topping. bake at 425°f (220°c) for 8 minutes, then reduce the oven temperature to 350°f (175°c) without opening the oven door. continue baking for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. allow the loaf to cool . whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled loaf. #lemon #lemonblueberry #loaf #Recipe #baking

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