@luana.yasminn: #adamaeovagabundo #tiktokshop

Luana Yasmin

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Thursday 06 August 2026 21:11:44 GMT

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Analice dias :

queria ver a parte de trás

2026-09-07 20:01:16

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2026-09-06 13:01:33

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@ester0091

O Hialurônico Toque Seco da @Garnier Brasil tem uma tecnologia que pode reduzir em até -3°C a temperatura superficial da pele. Além de controlar a oleosidade e ajudar a minimizar a aparência dos poros, pra quem vive no calor ou transpira muito ele acaba virando um aliado ao longo do dia. O acabamento e a textura continua me impressionando porque além de hidratar bem, ele deixa a pele sequinha, confortável e sem sensação grudenta. Agora que eu literalmente vi a temperatura da minha pele diminuindo na câmera termográfica... se já era meu aliado antes, agora virou item fixo na minha rotina. #HidratanteGarnier #HialuGarnier #Publi

O Hialurônico Toque Seco da @Garnier Brasil tem uma tecnologia que pode reduzir em até -3°C a temperatura superficial da pele. Além de controlar a oleosidade e ajudar a minimizar a aparência dos poros, pra quem vive no calor ou transpira muito ele acaba virando um aliado ao longo do dia. O acabamento e a textura continua me impressionando porque além de hidratar bem, ele deixa a pele sequinha, confortável e sem sensação grudenta. Agora que eu literalmente vi a temperatura da minha pele diminuindo na câmera termográfica... se já era meu aliado antes, agora virou item fixo na minha rotina. #HidratanteGarnier #HialuGarnier #Publi

#xpresslite #xpress150 #empirekeeway

#xpresslite #xpress150 #empirekeeway

🫐💗 Berry Cake with Raspberry Mascarpone Cream Ingredients Cake * 240 g all-purpose flour (1¾ cups + 1 tbsp) * 1 tsp baking powder * ½ tsp baking soda * Pinch of salt * 160 g unsalted butter, softened (⅔ cup) * 160 g granulated sugar (¾ cup + 1 tbsp) * 2 large eggs, room temp * 180 g whole milk (¾ cup) * 60 g Greek yogurt (¼ cup) * 150 g berries (5.3 oz) - I used 150 g blueberries + 3 tsp raspberry jam Raspberry Jam * 100 g raspberries (3.5 oz) * 30 g sugar (2 tbsp + 1 tsp) * 1 tsp cornstarch Mascarpone Cream * 250 g mascarpone (8.8 oz) * 120 g heavy cream (½ cup) * 30 g powdered sugar (¼ cup) * 2 tbsp raspberry jam 1. Make the jam 💗 Add raspberries and sugar to a saucepan. Cook over medium heat until bubbling and broken down. Mix cornstarch with a little water, add to the berries, and cook for 2 min, stirring. Cool completely. 2. Make the cake 🫐 Preheat oven to 175°C (350°F). Line a loaf pan. Whisk flour, baking powder, baking soda and salt. In another bowl, mix milk + Greek yogurt. Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in half the dry ingredients, then half the milk mixture. Repeat with the remaining half. Toss the berries with 1 tbsp of the flour mixture, then gently fold them into the batter. Pour into the prepared pan. If using raspberry jam, dollop it over the batter and gently swirl with a knife - don’t overmix, so you keep little pockets of jam. Bake for 55–60 min, or until a toothpick comes out clean. The cake may sink slightly as it cools - don’t worry! If needed, bake a little longer. 3. Make the cream & assemble 🤍 Whip chilled heavy cream to soft peaks. Add mascarpone, powdered sugar and 2 tbsp raspberry jam. Whip until smooth and creamy. Cool the cake completely, then spread with mascarpone cream. Drizzle with the remaining raspberry jam. Slice, serve & enjoy this incredibly moist, berry-filled loaf! 🫐💗 #raspberrycake #berrycake #blueberrycake #cakerecipe #creamcake

🫐💗 Berry Cake with Raspberry Mascarpone Cream Ingredients Cake * 240 g all-purpose flour (1¾ cups + 1 tbsp) * 1 tsp baking powder * ½ tsp baking soda * Pinch of salt * 160 g unsalted butter, softened (⅔ cup) * 160 g granulated sugar (¾ cup + 1 tbsp) * 2 large eggs, room temp * 180 g whole milk (¾ cup) * 60 g Greek yogurt (¼ cup) * 150 g berries (5.3 oz) - I used 150 g blueberries + 3 tsp raspberry jam Raspberry Jam * 100 g raspberries (3.5 oz) * 30 g sugar (2 tbsp + 1 tsp) * 1 tsp cornstarch Mascarpone Cream * 250 g mascarpone (8.8 oz) * 120 g heavy cream (½ cup) * 30 g powdered sugar (¼ cup) * 2 tbsp raspberry jam 1. Make the jam 💗 Add raspberries and sugar to a saucepan. Cook over medium heat until bubbling and broken down. Mix cornstarch with a little water, add to the berries, and cook for 2 min, stirring. Cool completely. 2. Make the cake 🫐 Preheat oven to 175°C (350°F). Line a loaf pan. Whisk flour, baking powder, baking soda and salt. In another bowl, mix milk + Greek yogurt. Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in half the dry ingredients, then half the milk mixture. Repeat with the remaining half. Toss the berries with 1 tbsp of the flour mixture, then gently fold them into the batter. Pour into the prepared pan. If using raspberry jam, dollop it over the batter and gently swirl with a knife - don’t overmix, so you keep little pockets of jam. Bake for 55–60 min, or until a toothpick comes out clean. The cake may sink slightly as it cools - don’t worry! If needed, bake a little longer. 3. Make the cream & assemble 🤍 Whip chilled heavy cream to soft peaks. Add mascarpone, powdered sugar and 2 tbsp raspberry jam. Whip until smooth and creamy. Cool the cake completely, then spread with mascarpone cream. Drizzle with the remaining raspberry jam. Slice, serve & enjoy this incredibly moist, berry-filled loaf! 🫐💗 #raspberrycake #berrycake #blueberrycake #cakerecipe #creamcake

#tiktoklive #kaze #live

#tiktoklive #kaze #live

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#seluarsport #strecthablepants

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