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@iii.1.a: 🩵#ميار #كادي_الجريسي #explore

iii.1.a
iii.1.a
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Region: SA
Wednesday 08 July 2026 22:38:39 GMT
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kad_2245
💙 :
عسولاااااات❤️❤️❤️❤️
2026-07-09 01:08:51
3
hana245o
H :
عسولات 💗🥺
2026-07-10 11:39:11
0
mhma1122
A :
💙💙
2026-07-09 10:19:50
0
_.tchila._
Tchilaa | َتْشّيِلا 🎀 :
عمري هم 🤍🤍
2026-07-10 01:27:58
2
wrhc1558510
سارونه :
❤️❤️❤️❤️
2026-07-10 14:19:12
0
romi.7716
R. :
❤️❤️❤️❤️😢😢😢
2026-07-09 21:30:55
0
amira20302030
أوتـــار♪❥♌️ :
@Mayaro 🩵 @كادي الجريسي🇸🇦 @هند العنزي 🇸🇦
2026-07-09 16:42:09
0
rawah_1234567
rawaH1234روعه💜 :
@هند العنزي 🇸🇦 @كادي الجريسي🇸🇦
2026-07-09 15:45:40
0
dydwys27zo3i
Janan259 :
🥰🥰🥰🥰🥰🥰🥰
2026-07-09 11:01:44
0
kad_2245
💙 :
@كادي الجريسي🇸🇦 @Mayaro 🩵
2026-07-09 01:08:56
0
aah123456678
The daughter of Al-Shumoukh :
❤️❤️❤️❤️❤️❤️❤️
2026-07-11 23:43:35
0
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Copycat little Debbie zebra cakes (easy ish way) 1 box white cake mix 3 large egg room temperature 3/4 cup milk 1/4 cup water 1/2 cup vegetable oil (keeps it moist) 1/2 tsp vanilla extract 2 tbsp sour cream 1/4 tsp salt 7 oz marshmallow creme 1/4 cup unsalted butter soft 1/4 cup shortening 3/4-1 cup powdered sugar (taste for more or less) 1 tsp vanilla (preferably clear vanilla) 1-2 tbsp heavy cream 1/4 tsp salt 24–32 oz almond bark 3 tbsp vegetable oil ⅓ cup milk chocolate wafers Preheat oven to 350F. Spray and line a large baking pan with parchment paper. (I used 18x13). The spray will keep the paper in place. You can use two smaller ones but it might be thick so only pour half the amount In a large bowl, pour in the cake mix. Add the egg whites, milk, water, oil, vanilla, sour cream, and salt. Mix well. Pour the batter into the baking pan and spread evenly. Give it a few taps to remove any air bubbles. Bake for 14-16 minutes. Depending on what pan you used, you might need more or less time so keep checking. Also Once they’re done, let them cool down then place them in the freezer for 30-45 minutes or until frozen. Doing so will help cut the shapes out without it crumbling. Meanwhile, make the filling. Beat the butter and shortening for 3-5 minutes until fluffy. Add the marshmallow creme and vanilla. Mix. Add the powdered sugar little by little so it doesn’t go everywhere. Add a pinch of salt and heavy cream. Only add heavy cream if it’s too thick. Whip the filling until it’s very fluffy and light. Use a hexagon or round cookie cutter (or any other shape) to cut out the shapes. Spread some of the filling (about 1-2 tbsp) place another piece on top and press down. Use a spatula or knife to remove excess. Freeze again for another 39 minutes. Doing so will keep them from falling apart in the dipping process! Melt the almond bark with the oil until smooth and not lumpy. This will be messy so you can use a fork to hold the cake up and pour the melted almond bark over it place on parchment paper or wax paper to harden. Let them set. Melt the chocolate. Use a ziplock bag or piping bag to add the zebra lines. Allow the cakes to harden #zebracakes#littledebbiesnacks#baking#nostalgia#fyp
Copycat little Debbie zebra cakes (easy ish way) 1 box white cake mix 3 large egg room temperature 3/4 cup milk 1/4 cup water 1/2 cup vegetable oil (keeps it moist) 1/2 tsp vanilla extract 2 tbsp sour cream 1/4 tsp salt 7 oz marshmallow creme 1/4 cup unsalted butter soft 1/4 cup shortening 3/4-1 cup powdered sugar (taste for more or less) 1 tsp vanilla (preferably clear vanilla) 1-2 tbsp heavy cream 1/4 tsp salt 24–32 oz almond bark 3 tbsp vegetable oil ⅓ cup milk chocolate wafers Preheat oven to 350F. Spray and line a large baking pan with parchment paper. (I used 18x13). The spray will keep the paper in place. You can use two smaller ones but it might be thick so only pour half the amount In a large bowl, pour in the cake mix. Add the egg whites, milk, water, oil, vanilla, sour cream, and salt. Mix well. Pour the batter into the baking pan and spread evenly. Give it a few taps to remove any air bubbles. Bake for 14-16 minutes. Depending on what pan you used, you might need more or less time so keep checking. Also Once they’re done, let them cool down then place them in the freezer for 30-45 minutes or until frozen. Doing so will help cut the shapes out without it crumbling. Meanwhile, make the filling. Beat the butter and shortening for 3-5 minutes until fluffy. Add the marshmallow creme and vanilla. Mix. Add the powdered sugar little by little so it doesn’t go everywhere. Add a pinch of salt and heavy cream. Only add heavy cream if it’s too thick. Whip the filling until it’s very fluffy and light. Use a hexagon or round cookie cutter (or any other shape) to cut out the shapes. Spread some of the filling (about 1-2 tbsp) place another piece on top and press down. Use a spatula or knife to remove excess. Freeze again for another 39 minutes. Doing so will keep them from falling apart in the dipping process! Melt the almond bark with the oil until smooth and not lumpy. This will be messy so you can use a fork to hold the cake up and pour the melted almond bark over it place on parchment paper or wax paper to harden. Let them set. Melt the chocolate. Use a ziplock bag or piping bag to add the zebra lines. Allow the cakes to harden #zebracakes#littledebbiesnacks#baking#nostalgia#fyp

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