1. Home
  2. Detail

@brooke.bell3:

B R O O K E🤍
B R O O K E🤍
Open In TikTok:
Region: US
Monday 24 August 2026 00:08:50 GMT
175
3
0
0

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @brooke.bell3, please go to the Tikwm homepage.

Other Videos

Why Some Children Always Say “I’m Not Hungry” 👀 . . #ChildPsychology #KidsBehavior #FamilyPsychology #PsychologyTruth #Parenting #Childhood
Why Some Children Always Say “I’m Not Hungry” 👀 . . #ChildPsychology #KidsBehavior #FamilyPsychology #PsychologyTruth #Parenting #Childhood
Quán đây mn ơiiii @Ốc Hải Thủ Đức #trangtrang #chanchanentertainment #3babanloncon
Quán đây mn ơiiii @Ốc Hải Thủ Đức #trangtrang #chanchanentertainment #3babanloncon
Xin chào MVP PGS 9 2026 nhóoo 🥳🎉✨ #pubg #pubgbattlegrounds #tanvuu #tanvuupubg #theexpendables
Xin chào MVP PGS 9 2026 nhóoo 🥳🎉✨ #pubg #pubgbattlegrounds #tanvuu #tanvuupubg #theexpendables
Dogs fail compilation 😭, try not to laugh 😅😹🤣 #dogs #funnydogs #dogsvideo #dogsfail #cutedogs
Dogs fail compilation 😭, try not to laugh 😅😹🤣 #dogs #funnydogs #dogsvideo #dogsfail #cutedogs
pumpkin cake with brown butter frosting bc it's cozy season! recipe below: Cake: 2 cups all-purpose flour 1 3/4 cups white granulated sugar 2 1/2 teaspoons baking powder 2 teaspoons pumpkin pie spice* 1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 3/4 cup vegetable oil 1 (15-ounce) can of pure pumpkin puree 1 teaspoon pure vanilla extract. Brown Butter Frosting: 1 1/2 cup unsalted butter, divided (2 sticks are just room temperature) 4 cups powdered sugar, sifted 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 2 tablespoons heavy cream To make the cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch cake pan with cooking spray and set aside. In the a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. In the bowl of a stand-up mixer (or a large bowl using an electric mixer), whisk together the eggs, vegetable oil and pumpkin until smooth. Add the dry ingredients and mix until just combined. Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. BE CAREFUL ITS A BIG CAKE. To make the frosting: If you’ll notice in the recipe it calls for the butter to be divided so! Two sticks (1 cup) is going to be room temperature. One stick (1/2 cup) of the butter we’re going to brown. Go ahead and start by adding the room temperature butter to the bowl of a stand-up mixer with the paddle attachment (OR a medium bowl using an electric mixer). Cube up 1/2 cup of the butter (1 stick). In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down. Transfer it to a small bowl (freezer-safe) and place it in the freezer to chill, for about 5 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl with the other room temperature butter. Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.
pumpkin cake with brown butter frosting bc it's cozy season! recipe below: Cake: 2 cups all-purpose flour 1 3/4 cups white granulated sugar 2 1/2 teaspoons baking powder 2 teaspoons pumpkin pie spice* 1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 3/4 cup vegetable oil 1 (15-ounce) can of pure pumpkin puree 1 teaspoon pure vanilla extract. Brown Butter Frosting: 1 1/2 cup unsalted butter, divided (2 sticks are just room temperature) 4 cups powdered sugar, sifted 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 2 tablespoons heavy cream To make the cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch cake pan with cooking spray and set aside. In the a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. In the bowl of a stand-up mixer (or a large bowl using an electric mixer), whisk together the eggs, vegetable oil and pumpkin until smooth. Add the dry ingredients and mix until just combined. Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. BE CAREFUL ITS A BIG CAKE. To make the frosting: If you’ll notice in the recipe it calls for the butter to be divided so! Two sticks (1 cup) is going to be room temperature. One stick (1/2 cup) of the butter we’re going to brown. Go ahead and start by adding the room temperature butter to the bowl of a stand-up mixer with the paddle attachment (OR a medium bowl using an electric mixer). Cube up 1/2 cup of the butter (1 stick). In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down. Transfer it to a small bowl (freezer-safe) and place it in the freezer to chill, for about 5 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl with the other room temperature butter. Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.
Start today #GlowUp #transformation #magnesium
Start today #GlowUp #transformation #magnesium

About

Legal