@doniyamourtaza: So grateful for my little growing family 🥰

Doniya Mourtaza

Open In TikTok:

Region: US

Monday 03 August 2026 03:35:24 GMT

8693

531

14

4

Music

Download

No Watermark .mp4 (2.82MB) No Watermark(HD) .mp4 (2.8MB) Watermark .mp4 (2.6MB) Music .mp3

Comments

Jena Siasi :

best birthday with your little besties 💖💙

2026-08-03 12:34:53

5

robelsiec :

HAPPY BDAY!!!!💖

2026-08-03 18:24:44

3

sav stover kiser :

glowing mommy happy birthday 💗

2026-09-10 19:53:36

0

raindrops_and_roses__ :

Happy birthday beautiful 🎂 💕

2026-08-04 00:31:56

0

Essa and Noah :

happy birthday

2026-08-04 03:01:00

1

Shahrazad :

2026-08-03 04:45:47

0

sabrinanayeb :

beautiful

2026-08-06 16:09:46

0

🦨hari :

awe

2026-08-03 04:24:56

0

Carolyn Richardson :

Happy birthday beautiful 😍

2026-08-03 12:10:15

1

Alexandra Almeida :

happy birthday!!

2026-08-25 04:22:15

0

Zee :

🥹🥹🥹🥹🥹🥹🎉🎉🎉🎉🎉

2026-08-03 14:21:27

2

laylathenurse :

🥹🥹🥹🥹🥹

2026-08-03 08:22:54

1

To see more videos from user @doniyamourtaza, please go to the Tikwm homepage.

Other Videos

🥹🩷 #besties @luvkaexo

🥹🩷 #besties @luvkaexo

inshallah werde ich es auch eines tages tragen

inshallah werde ich es auch eines tages tragen

#زيارة_عاشوراء #pppppppppppppppp #CapCut #ppppppppppppppppppppppp #زيارة_عاشوراء

#زيارة_عاشوراء #pppppppppppppppp #CapCut #ppppppppppppppppppppppp #زيارة_عاشوراء

because why would i bring pumpkin pie when i can bring these?? Pumpkin Hojicha Egg Tarts (makes 12) Egg Tart * Frozen tart shells; I found these in the freezer section of my local chinese grocery store * Egg tart filling (HermanAtHome recipe), but add abt 1 tbsp hojicha powder to the milk Pastry Cream * 240ml whole milk * 3 egg yolks * 15g cornstarch * 40g sugar * Pinch of salt * 20g cold cubed butter * 1tsp vanilla Whipped Cream * 120ml heavy cream * 60g pumpkin purée * 1-2 tsp pumpkin spice/warm spices * optional: add 1tsp powdered sugar to the heavy cream if you want it a little sweeter. Optional Garnish * Hojicha powder * Pumpkin spice * Miso caramel drizzle (or salted caramel) Steps 1. Bake tarts with the hojicha powder, let them cool to room temp. (I used HermanAtHome's recipe as a base) 2. For the pastry cream, heat up the milk till barely simmering. 3. While it's heating up, in a separate bowl whisk yolks, cornstarch, sugar, vanilla & salt. 4. SLOWLY add the warm milk to the mix from step 3, continuously whisk, return to pot on low heat. Keep whisking until thickened. 5. Take off the heat, and whisk in butter. Cool to room temp and cover with plastic wrap. Chill in the fridge 30min to 1hr. This is your pastry cream. 6. Once the pastry cream is chilled, in a separate bowl whip heavy cream to medium-stiff peaks, add pumpkin purée, spices, and powdered sugar (if you want extra sweetness) & fold into the chilled pastry cream until smooth and combined. You now have a pumpkin diplomat cream! 7. Pipe or spoon diplomat cream on cooled egg tarts. 8. Garnish with a dust of hojicha, pumpkin spice, and/or a drizzle of miso caramel! 9. Serve immediately, or store in fridge (though recommended to be eaten fresh) Do not reheat or the cream will all melt :c For the thai tea egg tarts, I just steep 2-3 tea bags into the milk using the base recipe from HermanAtHome. The diplomat cream is the same as the pumpkin hojicha recipe above, but for the whipped cream I sweeten it with condensed milk (to taste) I garnished with shredded coconut, but I'd definitely drizzle some condensed milk on top next time!

because why would i bring pumpkin pie when i can bring these?? Pumpkin Hojicha Egg Tarts (makes 12) Egg Tart * Frozen tart shells; I found these in the freezer section of my local chinese grocery store * Egg tart filling (HermanAtHome recipe), but add abt 1 tbsp hojicha powder to the milk Pastry Cream * 240ml whole milk * 3 egg yolks * 15g cornstarch * 40g sugar * Pinch of salt * 20g cold cubed butter * 1tsp vanilla Whipped Cream * 120ml heavy cream * 60g pumpkin purée * 1-2 tsp pumpkin spice/warm spices * optional: add 1tsp powdered sugar to the heavy cream if you want it a little sweeter. Optional Garnish * Hojicha powder * Pumpkin spice * Miso caramel drizzle (or salted caramel) Steps 1. Bake tarts with the hojicha powder, let them cool to room temp. (I used HermanAtHome's recipe as a base) 2. For the pastry cream, heat up the milk till barely simmering. 3. While it's heating up, in a separate bowl whisk yolks, cornstarch, sugar, vanilla & salt. 4. SLOWLY add the warm milk to the mix from step 3, continuously whisk, return to pot on low heat. Keep whisking until thickened. 5. Take off the heat, and whisk in butter. Cool to room temp and cover with plastic wrap. Chill in the fridge 30min to 1hr. This is your pastry cream. 6. Once the pastry cream is chilled, in a separate bowl whip heavy cream to medium-stiff peaks, add pumpkin purée, spices, and powdered sugar (if you want extra sweetness) & fold into the chilled pastry cream until smooth and combined. You now have a pumpkin diplomat cream! 7. Pipe or spoon diplomat cream on cooled egg tarts. 8. Garnish with a dust of hojicha, pumpkin spice, and/or a drizzle of miso caramel! 9. Serve immediately, or store in fridge (though recommended to be eaten fresh) Do not reheat or the cream will all melt :c For the thai tea egg tarts, I just steep 2-3 tea bags into the milk using the base recipe from HermanAtHome. The diplomat cream is the same as the pumpkin hojicha recipe above, but for the whipped cream I sweeten it with condensed milk (to taste) I garnished with shredded coconut, but I'd definitely drizzle some condensed milk on top next time!

#تصميم_فيديوهات🎶🎤🎬 #أغنية سودانية حزينه المصمم اسير الشوق

#تصميم_فيديوهات🎶🎤🎬 #أغنية سودانية حزينه المصمم اسير الشوق

About

Robot
API

Legal

Privacy Policy