@renduh: Biking this abandoned road was absolutely incredible, and I can’t wait to do it again! Hopefully I’ll be more used to biking hills by the next time I visit. 😅 ##biking##bicycle##TrailBiking##abandoned##connecticut

Renae
Renae
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Region: US
Monday 06 July 2026 20:56:19 GMT
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archmageofdice
Mer :
hello and welcome to CT!
2026-07-16 09:42:01
0
baronessvonrouge
Baroness :
Are there multiple parking spots along the way if you want to do different parts of the trail?
2026-07-14 15:42:56
0
tripdad333
Steven Bellock :
What town/state park is this?
2026-07-06 21:21:19
1
saberstaff
saberstaff :
Looks like an awesome ride!
2026-07-10 20:47:38
0
dafluffygadfly22
Dafluffy :
How many miles is the road ?
2026-07-09 02:14:47
0
midnitelight
Ghoules :
Love the green and the bird song 💚
2026-07-07 03:47:02
1
thescuba
Dan Scuba :
this looks amazing
2026-07-07 00:44:53
1
amandacs1979
amanda :
Super cool! Thanks for sharing it with us! 💜
2026-07-07 00:53:39
1
techdork5
TechDork :
Super cool trail. Maybe consider packing one of those little portable chainsaws to clear the downed trees. Thanks for sharing
2026-07-06 21:25:32
1
wrapsafrass
Sarah :
there is a path off 394 that I discovered with friend in college that you could go to an abandoned and overgrown drive in theater. it was 💯 eirie.
2026-07-06 21:37:08
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Raspberry White Chocolate Scone Recipe 🎀 Makes 4 Mini Scones Prep Time: 10 minutes Bake time: 16 minutes Difficulty Level: Easy  Scone Ingredients: 1/2 “heaping” cup (80g) all purpose flour 1.5 Tbsp (18 g) granulated sugar 3/4 tsp baking powder 1/8 tsp salt 2 Tbsp (28 g) cold unsalted butter, cubed 3 Tbsp (45 mL) cold heavy cream, plus more for topping 1/2 tsp vanilla extract 1/4 cup raspberries (if using frozen, toss in cornstarch) 1oz white chocolate, chopped 1-2 tsp Demerara sugar, for topping Vanilla Glaze: 1/3 cup (40 g) powdered sugar 2 tsp milk (or heavy cream) 1/4 tsp vanilla extract 1. Preheat the oven to 400°F (205°C). Line a small baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 3. Add the cold butter and rub it into the flour mixture with your fingertips until the butter is coated and the mixture resembles coarse crumbs.  4. In a small bowl, stir together the heavy cream and vanilla extract. Pour into the dry ingredients. 5. Mix gently until the dough forms. Gently fold in the white chocolate and raspberries. 6. Turn the dough onto a lightly floured surface and gently press it into a 4 inch round, about 1 inch thick. 7. Cut into 4 wedges and transfer them to the prepared baking sheet, spacing them 1–2 inches apart. 8. Refrigerate for 10 minutes. Brush the tops lightly with heavy cream and sprinkle with coarse sugar, if desired. 9. Bake for 14–16 minutes, or until the scones are puffed and lightly golden around the edges. 10. While the scones bake, prepare the vanilla glaze by whisking together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk or cream, a little at a time, until the glaze reaches your desired consistency. 11. Let the scones cool on the baking sheet for 10 minutes, then drizzle with the vanilla glaze and enjoy. #singleservedessert #EasyRecipe #dessertforone #bakingtiktok #scones  Requested by @maritza ⏾ 🥰
Raspberry White Chocolate Scone Recipe 🎀 Makes 4 Mini Scones Prep Time: 10 minutes Bake time: 16 minutes Difficulty Level: Easy Scone Ingredients: 1/2 “heaping” cup (80g) all purpose flour 1.5 Tbsp (18 g) granulated sugar 3/4 tsp baking powder 1/8 tsp salt 2 Tbsp (28 g) cold unsalted butter, cubed 3 Tbsp (45 mL) cold heavy cream, plus more for topping 1/2 tsp vanilla extract 1/4 cup raspberries (if using frozen, toss in cornstarch) 1oz white chocolate, chopped 1-2 tsp Demerara sugar, for topping Vanilla Glaze: 1/3 cup (40 g) powdered sugar 2 tsp milk (or heavy cream) 1/4 tsp vanilla extract 1. Preheat the oven to 400°F (205°C). Line a small baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 3. Add the cold butter and rub it into the flour mixture with your fingertips until the butter is coated and the mixture resembles coarse crumbs. 4. In a small bowl, stir together the heavy cream and vanilla extract. Pour into the dry ingredients. 5. Mix gently until the dough forms. Gently fold in the white chocolate and raspberries. 6. Turn the dough onto a lightly floured surface and gently press it into a 4 inch round, about 1 inch thick. 7. Cut into 4 wedges and transfer them to the prepared baking sheet, spacing them 1–2 inches apart. 8. Refrigerate for 10 minutes. Brush the tops lightly with heavy cream and sprinkle with coarse sugar, if desired. 9. Bake for 14–16 minutes, or until the scones are puffed and lightly golden around the edges. 10. While the scones bake, prepare the vanilla glaze by whisking together the powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Add more milk or cream, a little at a time, until the glaze reaches your desired consistency. 11. Let the scones cool on the baking sheet for 10 minutes, then drizzle with the vanilla glaze and enjoy. #singleservedessert #EasyRecipe #dessertforone #bakingtiktok #scones Requested by @maritza ⏾ 🥰

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