@quinquitaabraham:

Lyrical Quill | Official
Lyrical Quill | Official
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Region: US
Saturday 04 July 2026 05:28:57 GMT
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michelle64602
Michelle, 🇨🇦 :
1:11.
2026-07-04 17:11:38
0
big3lohineni
YahushY :
3✨✨✨
2026-07-04 05:51:34
2
russtheman0
Russtheman :
I was close with my grandmother and she ended up getting Alzheimer’s and she lived for seven years and lost all her memory it was very sad and we went to the nursing home every day and my brother and I would go visit the other people there, I am that I am and so it is amen
2026-07-04 20:36:57
1
karen.wolff.loves
Karen Wolff loves angels :
happy 4thangel god bless you ❤️😇🙏
2026-07-04 18:15:55
0
authormicheal.hadera
Micheal HaDera 🇪🇷🏳️‍🌈🇨🇦 :
4
2026-07-04 05:55:49
0
techgenius001
TechGenius :
🙏777🙏
2026-07-04 11:08:59
0
softshellz1
SoftShellz ❌ :
222 on my clock! 💜 The baby tree in my Sister’s backyard the morning after I spent the day loving on and talking to her - Meet, Lilies 💜 I was in complete awe of how she was lit up as if she had been strung with a million white lights!
2026-07-04 18:36:20
0
wallaceptahrastep
wallaceptahrastep :
🫵🏾🫵🏾🫵🏾ALWAYS DIVINE TIMING CONFIRMATION MY DIVINE GODDESS 👀🥰😇👑💎✨️🐦‍🔥🌟😘😘😘
2026-07-04 23:39:42
0
jah_asacred_channel
jah_a_Divine_Sibyl🪶 :
I’m GRATEFUL for this TRUTH AND CONFIRMATION. I am intentional with my INTUITIVE SCRIPTING, CURSIVE WRITING.✍🏽 ✨Thank you. Ase`
2026-07-04 17:01:09
0
robertjmsbeard
Gods Chosen :
is that clear?
2026-07-04 10:06:46
0
nuanced1
🐦‍🔥 Divine Phoenix 🐦‍🔥 :
My eyes went straight to the bird 🐦‍🔥
2026-07-04 17:54:04
0
michelle64602
Michelle, 🇨🇦 :
2026-07-04 17:20:21
0
chosenseed46
CHOSENSEED :
Grateful unto you for the tarot reading for today, GRATITUDE ALSO UNTO MY ALIGNED ANCESTERS AND ALL MY SPIRITUAL GUIDES🙏🦋🔥🥰😂🙏
2026-07-04 12:43:53
0
notabot709
Tan :
Thank you for this ❤️
2026-07-04 16:36:42
0
pdsdesigns1300
Susan :
Grateful for your insight Well received dear
2026-07-04 12:19:39
0
violet.prins
Violet Prins :
thankyou
2026-07-04 15:55:09
0
edric.brown
Edric Brown :
MY LIFE IS ON TRACK THINKING GOD EVERYDAY THROUGH EVERYTHING YOU'RE RIGHT IN SOME ASPECTS, BUT BEING SINGLE HASN'T BEEN BAD ✨MT GMA I. HEAVEN 😇✨🫡😇👶🔦🎥🎬☀️💫✨️🎤💎✔️
2026-07-04 06:07:33
0
mikelinton1953
Michael :
Much gratitude to you for sharing this infothanks
2026-07-04 11:27:35
0
nubuakepeter863
profile from my Facebook :
Thank you Jesus Christ. Thank you very much for your support and inspiration.
2026-07-04 09:42:56
0
moonsun_002
Akasha :
2026-07-04 06:57:26
0
vincenzovasquez14
Vincenzo Vasquez149 :
ti amo 🙏❤️🔥
2026-07-04 10:03:16
0
vincenzovasquez14
Vincenzo Vasquez149 :
prima della lettura ho avuto un richiamo a ciò che stai leggendo e grazie grazie grazie 🔥❤️🙏🇮🇹💯🔥🌏🙏🙏🙏🌙
2026-07-04 10:06:38
0
tdishmon12
Tad@0927 :
THANK YOU!! I WILL GO DEEPWR WITHIN I SO APPRECIATE YOU, CURRENT SITUATION I AM THE FULL CARETAKER OF MY ELDERLY 89 COUSIN WHO HAS DEMENTIA. IT IS HARD TO FIND REST, PEACE TO HAVE MY ALONE TIME..WITHOUT HER FEELING PARINOID , IF I AM BY MYSELF. THANK YOU AGAIN AND PLEASE SAY A PRAYER FOR ME FOR PEACE! THANK YOU! 💛
2026-07-05 01:57:14
0
robertjmsbeard
Gods Chosen :
😇✨ no no Divine Union is my partner my twin.♥️
2026-07-04 10:06:10
0
nkosinathi.ndumis5
Nkosinathi ndumiso Mchunu :
ase
2026-07-04 11:57:26
0
To see more videos from user @quinquitaabraham, please go to the Tikwm homepage.

Other Videos

Mystery Bag - Mascarpone Tiramisu meets Brownie in the ultimate dessert mashup 🤤 - Brownie Layer 345g butter, melted 100g cocoa powder 600g sugar 6 eggs 200g plain flour 130g chocolate chips Tiramisu Cream 450g heavy cream 8 egg yolks 300g sugar 40g water 800g mascarpone cheese Additional Ingredients 200ml espresso or strong coffee (cooled) 50ml coffee liqueur (optional) Cocoa powder (for dusting) 100g ladyfinger biscuits Preheat the oven to 175°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. In a large mixing bowl, mix together the melted butter, sugar, eggs, cocoa powder, flour, and chocolate chips until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until JUST wobbly in the centre. Allow the brownie to cool completely in the pan. To prepare the tiramisu cream, whip the heavy cream to stiff peaks and set it aside in the fridge. In a small saucepan, combine the sugar and water and heat over medium heat until it reaches 118°C (soft ball stage). In a stand mixer or with a hand mixer, beat the egg yolks on medium speed, then slowly pour the hot sugar syrup into the yolks in a thin, steady stream while continuing to beat. Increase the speed and beat until the mixture is pale, thick, and cool, transfer to a bowl. Beat the mascarpone cheese until smooth, then fold it into the egg yolk mixture until fully incorporated. Gently fold in the whipped cream and chill the tiramisu cream in the fridge until ready to use. To assemble, combine the cooled espresso and coffee liqueur (if using), and quickly dip each ladyfinger biscuit into the mixture. Arrange a single layer of dipped ladyfinger biscuits over the brownie, then spread the tiramisu cream evenly over the biscuits, and pipe on the rest in dollops. Dust with cocoa powder. Refrigerate for at least 6 hours, or overnight, to allow the flavours to meld and set. Before serving, slice into squares or rectangles, and serve chilled.
Mystery Bag - Mascarpone Tiramisu meets Brownie in the ultimate dessert mashup 🤤 - Brownie Layer 345g butter, melted 100g cocoa powder 600g sugar 6 eggs 200g plain flour 130g chocolate chips Tiramisu Cream 450g heavy cream 8 egg yolks 300g sugar 40g water 800g mascarpone cheese Additional Ingredients 200ml espresso or strong coffee (cooled) 50ml coffee liqueur (optional) Cocoa powder (for dusting) 100g ladyfinger biscuits Preheat the oven to 175°C and line a rectangular baking pan (approx. 20x30 cm) with baking paper. In a large mixing bowl, mix together the melted butter, sugar, eggs, cocoa powder, flour, and chocolate chips until fully combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until JUST wobbly in the centre. Allow the brownie to cool completely in the pan. To prepare the tiramisu cream, whip the heavy cream to stiff peaks and set it aside in the fridge. In a small saucepan, combine the sugar and water and heat over medium heat until it reaches 118°C (soft ball stage). In a stand mixer or with a hand mixer, beat the egg yolks on medium speed, then slowly pour the hot sugar syrup into the yolks in a thin, steady stream while continuing to beat. Increase the speed and beat until the mixture is pale, thick, and cool, transfer to a bowl. Beat the mascarpone cheese until smooth, then fold it into the egg yolk mixture until fully incorporated. Gently fold in the whipped cream and chill the tiramisu cream in the fridge until ready to use. To assemble, combine the cooled espresso and coffee liqueur (if using), and quickly dip each ladyfinger biscuit into the mixture. Arrange a single layer of dipped ladyfinger biscuits over the brownie, then spread the tiramisu cream evenly over the biscuits, and pipe on the rest in dollops. Dust with cocoa powder. Refrigerate for at least 6 hours, or overnight, to allow the flavours to meld and set. Before serving, slice into squares or rectangles, and serve chilled.

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