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@maureenyeager1987: Leather repair tapes

Maureenyeager1987
Maureenyeager1987
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Thursday 02 July 2026 01:13:50 GMT
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I found the custom speed option🫩👍 #hair #relatable #fyp #targetaudience #trending (dw I will do my whole head pink soon, I need to buy more eyeshadow first 😭)
I found the custom speed option🫩👍 #hair #relatable #fyp #targetaudience #trending (dw I will do my whole head pink soon, I need to buy more eyeshadow first 😭)


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A year of lifting, eating, and loving every second of the journey back to me…and yes, dessert is always on the menu😉 Classic Sour Cream Pound Cake • 300g unsalted butter, very soft (room temperature) • 60ml vegetable oil • 500g caster sugar • 6 large eggs, room temperature • 300g full-fat sour cream, room temperature • 360g plain flour • ½ tsp bicarbonate of soda • ½ tsp fine salt • 2 tsp vanilla bean paste • Icing sugar, for dusting 1. Heat oven to 140°C fan. Generously grease a deep 9-inch bundt tin with butter, then dust lightly with flour, tapping out any excess. 2. Beat the butter, vegetable oil, and sugar together in a stand mixer on medium speed for 5–7 minutes until very pale and fluffy. Beat in the eggs one at a time, mixing well after each and scraping down the bowl. 3. Mix in the sour cream and vanilla until smooth. In a separate bowl, whisk the flour, bicarbonate, and salt, then fold this into the batter in two additions on the lowest speed or by hand until just combined. 4. Spoon the batter evenly into the prepared bundt tin, smooth the top, and bake for 80 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. 5. Cool in the tin for 15 minutes, then invert onto a wire rack to cool completely. Dust with icing sugar before serving. 6. Serve thick slices with softly whipped cream mixed with a little icing sugar and vanilla, and a drizzle of maple syrup. #myfitnessjourney
A year of lifting, eating, and loving every second of the journey back to me…and yes, dessert is always on the menu😉 Classic Sour Cream Pound Cake • 300g unsalted butter, very soft (room temperature) • 60ml vegetable oil • 500g caster sugar • 6 large eggs, room temperature • 300g full-fat sour cream, room temperature • 360g plain flour • ½ tsp bicarbonate of soda • ½ tsp fine salt • 2 tsp vanilla bean paste • Icing sugar, for dusting 1. Heat oven to 140°C fan. Generously grease a deep 9-inch bundt tin with butter, then dust lightly with flour, tapping out any excess. 2. Beat the butter, vegetable oil, and sugar together in a stand mixer on medium speed for 5–7 minutes until very pale and fluffy. Beat in the eggs one at a time, mixing well after each and scraping down the bowl. 3. Mix in the sour cream and vanilla until smooth. In a separate bowl, whisk the flour, bicarbonate, and salt, then fold this into the batter in two additions on the lowest speed or by hand until just combined. 4. Spoon the batter evenly into the prepared bundt tin, smooth the top, and bake for 80 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. 5. Cool in the tin for 15 minutes, then invert onto a wire rack to cool completely. Dust with icing sugar before serving. 6. Serve thick slices with softly whipped cream mixed with a little icing sugar and vanilla, and a drizzle of maple syrup. #myfitnessjourney
Balo thỏ dễ thưnn đi chơi đi học oki náaa #balo #balodihoc #balodihocdep #capsach #balodethuong
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Chúc mừng sn bạn nào đấy nhá#kingclup_nagoya
Chúc mừng sn bạn nào đấy nhá#kingclup_nagoya

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