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@user841053258: you cannot reason with a tiger.. PART 4 okay stop giving me ideas cause i'll end up all doing them all and this would be an infinite loop 😈 // #popeheyward #outerbanks #jonathandaviss #tiger #fyp

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Region: ES
Tuesday 11 August 2026 00:01:46 GMT
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Comments

julioorocky
Julio :
Ngl rafe is the best with this trend. Pope is too soft.
2026-08-13 17:50:45
31
peighton.www
🐎 :
people be sleeping on pope
2026-08-11 17:39:19
1553
nahhhhh646847474
Nahhhhhh :
Pope is sooooo undrated when he is such a good character
2026-08-11 17:47:50
586
lsophie89
lsophie :
finally a pope edit
2026-08-15 22:12:36
16
kgf12_11
⚽️💜Kinleigh💜⚽️ :
We needed an edit of him to this song!!!
2026-08-11 00:32:09
152
natka_9022
Natica :
he is so underrated
2026-08-11 21:06:41
81
itsnotmebrotrustme
McLovin :
the beat drop should've been pope chocking out Rafe.
2026-08-18 18:32:45
6
ella.elsz
𝔢𝔩𝔩𝔞 ☪︎☘︎ :
PEAKKKKKK
2026-08-11 00:15:10
23
lily.spam._2
Lily :
This was my idea guys!
2026-08-11 03:03:20
16
chlqeess
ᶜʰˡᵒᵉ :
he’s lowk a underrated character
2026-08-11 20:39:24
6
ej.lasaga2
EJ Lasaga :
Do one with John b plz
2026-08-11 03:43:54
16
lily.spam._2
Lily :
THANK YOU
2026-08-11 02:57:32
6
eviessheree
evie 🦦💐 • :
Wait do this but when poor has like that crashout in season 2-3
2026-08-11 18:14:36
20
.itzgunnar
ITSGunnar :
I acted with bro this s5
2026-08-11 22:57:33
2
evil_light_skin
😹 :
Should put him in the jail scene
2026-08-31 19:10:16
1
midnightshift78
midnightshift :
pope is genuinely so underrated
2026-08-26 21:17:42
3
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HOMEMADE FIG NEWTONS 🌾 one of my all-time favorite recipes in our Better Than Store-Bought series! These have a soft, hearty whole wheat dough + a warm spiced maple syrup-sweetened fig filling. If you’re looking for more back-to-school snack inspo, we have 50+ more Better Than Store-Bought recipes on our site, including 5-ingredient cheez-its, goldfish, pop tarts, protein bars and more 🥰 This is a fairly involved recipe, so we strongly suggest using our website to make these (there are a lot more tips/info/step-by-step photos than we can fit here). Recipe linked in our profile or just search ‘crowded kitchen fig newtons’ online. Cookies: 1 cup all-purpose flour ¾ cup whole wheat flour ⅓ cup + 1 tablespoon brown sugar 6 tablespoons cold butter, cubed 2 eggs, whisked 1 teaspoon vanilla extract ¾ teaspoon baking powder ¼ teaspoon kosher salt Filling: 8 oz dried mission figs ⅓ cup water ¼ cup bourbon or other dark alcohol ½ - ¾ tablespoon maple syrup zest and juice of half a lemon ½ teaspoon cinnamon ⅛ teaspoon cloves ⅛ teaspoon nutmeg pinch of salt Make your dough. Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed butter and pulse a few times until pieces are small and evenly incorporated. Add in vanilla extract and about ¾ of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency. Use your hands to shape the dough into a rectangle, then wrap dough up in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Make the filling. Add all of the filling ingredients to a small saucepan and stir. Bring to a boil, then lower to a simmer and cover with a lid. Check every few minutes, mashing lightly with a spoon. Cook until liquid has completely been absorbed into the dried figs. Let the fig mixture cool, then transfer to a food processor or blender and blend until smooth. Preheat oven to 350˚F / 175˚ C. Prepare the dough. On a lightly floured surface, divide dough into four equal pieces. If the dough feels too sticky, work in a little more flour with your hands. Roll dough into a 3
HOMEMADE FIG NEWTONS 🌾 one of my all-time favorite recipes in our Better Than Store-Bought series! These have a soft, hearty whole wheat dough + a warm spiced maple syrup-sweetened fig filling. If you’re looking for more back-to-school snack inspo, we have 50+ more Better Than Store-Bought recipes on our site, including 5-ingredient cheez-its, goldfish, pop tarts, protein bars and more 🥰 This is a fairly involved recipe, so we strongly suggest using our website to make these (there are a lot more tips/info/step-by-step photos than we can fit here). Recipe linked in our profile or just search ‘crowded kitchen fig newtons’ online. Cookies: 1 cup all-purpose flour ¾ cup whole wheat flour ⅓ cup + 1 tablespoon brown sugar 6 tablespoons cold butter, cubed 2 eggs, whisked 1 teaspoon vanilla extract ¾ teaspoon baking powder ¼ teaspoon kosher salt Filling: 8 oz dried mission figs ⅓ cup water ¼ cup bourbon or other dark alcohol ½ - ¾ tablespoon maple syrup zest and juice of half a lemon ½ teaspoon cinnamon ⅛ teaspoon cloves ⅛ teaspoon nutmeg pinch of salt Make your dough. Add both flours, brown sugar, salt, and baking powder to a food processor and pulse to combine. Add in cubed butter and pulse a few times until pieces are small and evenly incorporated. Add in vanilla extract and about ¾ of the whisked egg mixture. Continue pulsing until the dough comes together. To test if it's ready, press the dough between your fingers – it should stick together without crumbling (but it shouldn't be wet and sticky). If it's still too dry, add more egg in small increments until it reaches the right consistency. Use your hands to shape the dough into a rectangle, then wrap dough up in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Make the filling. Add all of the filling ingredients to a small saucepan and stir. Bring to a boil, then lower to a simmer and cover with a lid. Check every few minutes, mashing lightly with a spoon. Cook until liquid has completely been absorbed into the dried figs. Let the fig mixture cool, then transfer to a food processor or blender and blend until smooth. Preheat oven to 350˚F / 175˚ C. Prepare the dough. On a lightly floured surface, divide dough into four equal pieces. If the dough feels too sticky, work in a little more flour with your hands. Roll dough into a 3"-4" long cylinder, then roll into a 9" long x 4" wide rectangle, using a bench scraper to help square up the sides. Pipe in the filling. Scoop filling into a piping bag or a plastic sandwich bag with a corner cut off. Pipe two strips of filling side by side down the middle of the dough (lengthwise), leaving a small margin on each end of the cookie so it doesn't ooze out when baking. Form the cookie. Fold each side of the dough over the filling, then pinch the seam and ends closed with your fingers. Flip it over and roll very gently with a rolling pin to flatten the cookie out and flatten the seam. Bake. Carefully transfer the logs seam side down to a nonstick baking sheet. (If using nonstick, make sure to use parchment paper.) Bake for 18-22 minutes, until the bottom is lightly browned. Let cool completely and then slice each log into ~5 cookies (about 1.5 inches long each).


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