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@conhanchilo: 5 Lời Khuyên Chân Thành Giúp Bạn Ngừng Dằn Vặt, Học Cách Buông Bỏ Và Sống Cho Hiện Tại

Cổ Nhân Chỉ Lộ
Cổ Nhân Chỉ Lộ
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Region: VN
Wednesday 22 July 2026 00:34:29 GMT
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user00793617
Nhung Tran :
hay quá
2026-08-02 05:53:46
0
phamtuyet789
phamtuyet789 :
2026-08-02 03:30:05
0
tuyetnguyen1971
Tuyet Nguyen :
Mọi chuyện rồi sẽ ngày càng tốt đẹp.
2026-07-22 02:27:29
0
phamha586
Phạm hà🇻🇳🇰🇷 :
🥰🥰🥰
2026-07-22 02:29:56
0
chu.nguyn112
Châu Hồng Phát :
🥰🥰🥰🥰🥰
2026-07-24 12:45:46
0
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Who’s the mom? 🤰
Who’s the mom? 🤰
How I turned my vision board into my reality Part 2 ✨ (Recipe below!) Living out my Pinterest board is Easy As Pie thanks to my Prime for young adults membership. Everything in this video can be ordered with Prime's fast + free shipping #primepartner @Amazon RECIPE: 1 1/2 cups gluten-free all-purpose flour 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it) 2 teaspoons baking powder 1 cup sugar 1 tablespoon freshly grated lemon zest 2 large eggs 1/2 cup plain dairy-free yogurt 1/4 teaspoon vanilla extract 1/2 cup melted dairy-free butter 1 cup fresh blueberries, divided For the Lemon Glaze: 2 tablespoons dairy-free butter, melted 1/2 cup powdered sugar 2 tablespoons fresh lemon juice INSTRUCTIONS: -Preheat and Line: Preheat the oven to 350F (175C). Grease and line a 9″ x 5″ metal loaf pan with parchment paper, and adjust the oven rack to the middle position. -Rub Sugar and Lemon Zest: In a large bowl, combine the sugar and lemon zest together, then use your fingers to rub the sugar and zest until the sugar is moist and fragrant. -Add Eggs: Add eggs in and whisk until you get a frothy, pale yellow mixture. -Add Yogurt and Vanilla Extract: Add the dairy-free yogurt and vanilla extract and mix well. -Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined. -Add Melted Butter: Use a spatula to fold in the melted butter into the batter until the batter is glossy. -Fold in Blueberries: Gently fold in ¾ cup of the blueberries until they are evenly distributed. -Transfer Batter to Pan: Pour the batter into the prepared loaf pan. -Top with Remaining Blueberries: Top the batter with the remaining 1/4 cup blueberries, distributing them evenly. -Bake Until Golden: Bake for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the middle comes out clean and the loaf is golden brown. -Cool Before Removing: Allow lemon blueberry bread to cool on a wire rack before removing from pan. -Prepare Lemon Glaze: As the bread is cooling, prepare the lemon glaze. -Whisk the melted butter, powdered sugar and lemon juice together until smooth. -Drizzle Glaze Over Loaf: Drizzle the lemon glaze over the cooled loaf, then allow it to set for a few minutes. -Slice and Enjoy: Once the glaze is set, slice into the lemon blueberry loaf and enjoy!
How I turned my vision board into my reality Part 2 ✨ (Recipe below!) Living out my Pinterest board is Easy As Pie thanks to my Prime for young adults membership. Everything in this video can be ordered with Prime's fast + free shipping #primepartner @Amazon RECIPE: 1 1/2 cups gluten-free all-purpose flour 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it) 2 teaspoons baking powder 1 cup sugar 1 tablespoon freshly grated lemon zest 2 large eggs 1/2 cup plain dairy-free yogurt 1/4 teaspoon vanilla extract 1/2 cup melted dairy-free butter 1 cup fresh blueberries, divided For the Lemon Glaze: 2 tablespoons dairy-free butter, melted 1/2 cup powdered sugar 2 tablespoons fresh lemon juice INSTRUCTIONS: -Preheat and Line: Preheat the oven to 350F (175C). Grease and line a 9″ x 5″ metal loaf pan with parchment paper, and adjust the oven rack to the middle position. -Rub Sugar and Lemon Zest: In a large bowl, combine the sugar and lemon zest together, then use your fingers to rub the sugar and zest until the sugar is moist and fragrant. -Add Eggs: Add eggs in and whisk until you get a frothy, pale yellow mixture. -Add Yogurt and Vanilla Extract: Add the dairy-free yogurt and vanilla extract and mix well. -Add Dry Ingredients: Sift in gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined. -Add Melted Butter: Use a spatula to fold in the melted butter into the batter until the batter is glossy. -Fold in Blueberries: Gently fold in ¾ cup of the blueberries until they are evenly distributed. -Transfer Batter to Pan: Pour the batter into the prepared loaf pan. -Top with Remaining Blueberries: Top the batter with the remaining 1/4 cup blueberries, distributing them evenly. -Bake Until Golden: Bake for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the middle comes out clean and the loaf is golden brown. -Cool Before Removing: Allow lemon blueberry bread to cool on a wire rack before removing from pan. -Prepare Lemon Glaze: As the bread is cooling, prepare the lemon glaze. -Whisk the melted butter, powdered sugar and lemon juice together until smooth. -Drizzle Glaze Over Loaf: Drizzle the lemon glaze over the cooled loaf, then allow it to set for a few minutes. -Slice and Enjoy: Once the glaze is set, slice into the lemon blueberry loaf and enjoy!

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