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@jordingt1: Ahora solo existe en mi memoria 🥀😭#titanic #jackdowson #rose

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Wednesday 26 August 2026 11:29:34 GMT
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Comments

andresrosero29
Andres Rosero :
triste pero le fue infiel a su esposo
2026-09-01 02:47:24
191
eli_jm01
Eli :
el me salvó en todas las formas en las que se puede salvar a alguien
2026-09-01 02:07:16
919
pacolomz
Paco🪽 :
existe ahora solo en mi memoria ✨
2026-08-30 21:29:38
556
alekssandra.lopp4
Axel :
"el corazón es un profundo mar de secretos"
2026-08-26 12:59:37
687
sebas.brian
Sebas :
El corazón de una mujer es un profundo már de secreto...
2026-09-01 23:55:58
147
yhonatanfernanduran
️FERNANDEZ🤖 :
DAWSON JACK DAWSON 😪
2026-09-01 06:27:45
0
dooshikpearl1
💜 joselin 💜 :
si yo fuese sido ella, tomo un curso de dibujo hasta perfeccionarlo completamente y dibujar a jack 🥲🥲🥲
2026-08-31 06:13:51
151
danidawsoon
Dani Dawsoon :
Dawson ❤️
2026-09-01 18:27:04
0
carlomontezuma
Carlitos. te sigue :
la verdadera villana
2026-09-02 02:56:41
13
_mrangel0
MR ANGEL :
Podria ver está película una y mil veces y jamás aburrírme.
2026-08-26 17:25:12
80
zoe_dragon
👑la patrona👑 :
el corazón de una mujer es un profundo mar de secretos......... existe ahora solo en mi memoria
2026-09-01 02:47:45
35
giand0329
Gian DC299 :
se puso su apellido ❤️‍🩹❤️‍🩹❤️‍🩹
2026-09-01 05:34:40
16
paola.espinoza.to
Paola Espinoza Tocas :
Rose cambia su apellido por la promesa que le hizo a Jack al morir
2026-09-01 03:00:39
63
siul.chen.harit
🌻💛Siul Chen Harit 💛🌻 :
wey, ¿quién es el 3%?
2026-09-01 05:29:38
33
fer098595
Fer💜🍮 :
amo esta película
2026-08-26 12:33:42
32
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MUNAFIK: MELAWAN IBLIS mengisah ustad Adam, si spesialis ruqyah, dikenal mampu membantu orang-orang yang diganggu makhluk gaib. Namun semuanya berubah setelah kecelakaan maut merenggut Aini, istrinya, tepat sepulang ia menyelamatkan seorang anak dari gangguan Iblis. Trauma membuat ustad Adam berhenti meruqyah dan memilih mengubur masa lalunya. Sampai Anwar datang meminta bantuannya untuk menyelamatkan Fitri, seorang perawat sekaligus putri Haji Mansur yang merupakan tokoh paling disegani di desa. Awalnya Adam menolak. Tapi pesan terakhir Aini membuatnya kembali terjun ke dunia ruqyah. Masalahnya, gangguan yang dialami Fitri ternyata bukan sekadar teror gaib tapi ada rahasia gelap yang disembunyikan keluarga Mansur. Dan semakin Adam menggali, semakin jelas bahwa semua ini mungkin berkaitan dengan masa lalunya sendiri. Munafik: Melawan Iblis akan tayang di seluruh bioskop pada 3 September 2026 @film.munafik @unlimited_production #FilmMunafik #MunafikMelawanIblis #BahayaJadiMunafik #MunafiknyaIndo #aryasaloka
MUNAFIK: MELAWAN IBLIS mengisah ustad Adam, si spesialis ruqyah, dikenal mampu membantu orang-orang yang diganggu makhluk gaib. Namun semuanya berubah setelah kecelakaan maut merenggut Aini, istrinya, tepat sepulang ia menyelamatkan seorang anak dari gangguan Iblis. Trauma membuat ustad Adam berhenti meruqyah dan memilih mengubur masa lalunya. Sampai Anwar datang meminta bantuannya untuk menyelamatkan Fitri, seorang perawat sekaligus putri Haji Mansur yang merupakan tokoh paling disegani di desa. Awalnya Adam menolak. Tapi pesan terakhir Aini membuatnya kembali terjun ke dunia ruqyah. Masalahnya, gangguan yang dialami Fitri ternyata bukan sekadar teror gaib tapi ada rahasia gelap yang disembunyikan keluarga Mansur. Dan semakin Adam menggali, semakin jelas bahwa semua ini mungkin berkaitan dengan masa lalunya sendiri. Munafik: Melawan Iblis akan tayang di seluruh bioskop pada 3 September 2026 @film.munafik @unlimited_production #FilmMunafik #MunafikMelawanIblis #BahayaJadiMunafik #MunafiknyaIndo #aryasaloka
BOURBON ALMOND PRALINE SWEET POTATO CHEESECAKE Yeah…this is it 🍂 Recipe below OR go to my website through the link in my bio 🤎 
#Recipe Details (14-16 servings): Crust: - 2 1/2 cups (350g) crushed Biscoff cookies (sub: graham crackers) - 1/2 cup (113g) salted butter, melted Sweet Potato Cheesecake Filling: - 24oz (3 blocks) cream cheese, room temp - 1/2 cup (120g) brown sugar - 1/2 cup (110g) granulated sugar - 3 eggs, room temp - 2 cups (480g) sweet potato puree, room temp - 2/3 cup (150g) Greek yogurt or sour cream, room temp - 1 1/2 tsp (6g) vanilla bean paste or extract - 1 tsp (2g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1/2 tsp (3g) salt Bourbon Almond Praline Topping: - 3/4 cup (171g) salted butter - 3/4 cup (165g) granulated sugar - 3 tbsp (60g) maple syrup - 1 1/2 tbsp (23ml) heavy cream - 1 1/2 tbsp (12g) all-purpose flour - 1 1/2 cups (165g) sliced almonds - 1 tsp (4g) vanilla bean paste or extract - 1 tsp (4g) almond extract - Optional: 1-2 tbsp (15-30ml) bourbon whiskey Instructions: Preheat the oven to 350F. Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are coated in the butter and resemble wet sand. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 12-13 mins. Then remove from the oven and let cool while you make the cheesecake filling. Reduce the oven temp to 325F. Set a medium pot of water on the stove over high heat to start boiling. Cheesecake filling: In a large bowl, beat the cream cheese to smooth. Add both the sugars and beat for another minute until well combined, creamy and smooth. Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. Once all of the eggs are incorporated, add the sweet potato puree, Greek yogurt, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until well combined. At this point, the batter should be very smooth and creamy! Tightly wrap the bottom of the springform pan with at least 2-3 layers of foil. I also like to use a few slow cooker liners and place them around the bottom to really prevent water from seeping into the bottom of the pan! Pour the sweet potato cheesecake batter into the pan, on top of the Biscoff cookie crust. Then smooth out the top with a regular or offset spatula. I like to tap the pan on the counter a few times to release any air bubbles. Place the cheesecake pan in the center of a larger roasting pan. Then pour the boiling/hot water into the larger roasting pan until it reaches about halfway up the sides of the cheesecake pan. Carefully transfer the cheesecake to the oven. Bake at 325F for 80-90 mins, or until the edges have set but the middle still slightly jiggles when shaken. Once done, turn the oven off and prop a wooden spoon in the oven door to keep it cracked. Leave the cheesecake in the warm oven for 1 hr. Then, remove from the oven and allow it to cool to room temperature (~1-2 hrs). After cooled, cover the top of the cheesecake pan tightly; place into the refrigerator to chill for at least 4 hrs or overnight. Once ready to serve, prepare the bourbon almond praline topping. In a medium saucepan over medium heat, add the butter, sugar, maple syrup, heavy cream, and flour. Mix until the butter is melted and the sugar is dissolved. Then, mix in the sliced almonds. Bring the mixture to a simmer while continuously stirring, until it is slightly bubbling. Continue to cook for 3-5 mins, until it resembles a light caramel color and is gooey. Remove from heat and mix in both extracts and the bourbon (if using). Start with 1 tbsp of bourbon, taste, and add more as desired. Release the cheesecake from the pan. Pour the almond praline topping all over the surface and spread into an even layer. Slice & serve. Enjoy! #cheesecake #fallrecipe #sweetpotato
BOURBON ALMOND PRALINE SWEET POTATO CHEESECAKE Yeah…this is it 🍂 Recipe below OR go to my website through the link in my bio 🤎 
#Recipe Details (14-16 servings): Crust: - 2 1/2 cups (350g) crushed Biscoff cookies (sub: graham crackers) - 1/2 cup (113g) salted butter, melted Sweet Potato Cheesecake Filling: - 24oz (3 blocks) cream cheese, room temp - 1/2 cup (120g) brown sugar - 1/2 cup (110g) granulated sugar - 3 eggs, room temp - 2 cups (480g) sweet potato puree, room temp - 2/3 cup (150g) Greek yogurt or sour cream, room temp - 1 1/2 tsp (6g) vanilla bean paste or extract - 1 tsp (2g) cinnamon - 1 tsp (2g) pumpkin pie spice - 1/2 tsp (3g) salt Bourbon Almond Praline Topping: - 3/4 cup (171g) salted butter - 3/4 cup (165g) granulated sugar - 3 tbsp (60g) maple syrup - 1 1/2 tbsp (23ml) heavy cream - 1 1/2 tbsp (12g) all-purpose flour - 1 1/2 cups (165g) sliced almonds - 1 tsp (4g) vanilla bean paste or extract - 1 tsp (4g) almond extract - Optional: 1-2 tbsp (15-30ml) bourbon whiskey Instructions: Preheat the oven to 350F. Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside. Start by preparing the crust. In a medium bowl, stir together the crushed cookies and melted butter until the crumbs are coated in the butter and resemble wet sand. Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out. Bake at 350F for 12-13 mins. Then remove from the oven and let cool while you make the cheesecake filling. Reduce the oven temp to 325F. Set a medium pot of water on the stove over high heat to start boiling. Cheesecake filling: In a large bowl, beat the cream cheese to smooth. Add both the sugars and beat for another minute until well combined, creamy and smooth. Whisk in the eggs, one at time, adding the next egg only after the previous is fully incorporated. Once all of the eggs are incorporated, add the sweet potato puree, Greek yogurt, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until well combined. At this point, the batter should be very smooth and creamy! Tightly wrap the bottom of the springform pan with at least 2-3 layers of foil. I also like to use a few slow cooker liners and place them around the bottom to really prevent water from seeping into the bottom of the pan! Pour the sweet potato cheesecake batter into the pan, on top of the Biscoff cookie crust. Then smooth out the top with a regular or offset spatula. I like to tap the pan on the counter a few times to release any air bubbles. Place the cheesecake pan in the center of a larger roasting pan. Then pour the boiling/hot water into the larger roasting pan until it reaches about halfway up the sides of the cheesecake pan. Carefully transfer the cheesecake to the oven. Bake at 325F for 80-90 mins, or until the edges have set but the middle still slightly jiggles when shaken. Once done, turn the oven off and prop a wooden spoon in the oven door to keep it cracked. Leave the cheesecake in the warm oven for 1 hr. Then, remove from the oven and allow it to cool to room temperature (~1-2 hrs). After cooled, cover the top of the cheesecake pan tightly; place into the refrigerator to chill for at least 4 hrs or overnight. Once ready to serve, prepare the bourbon almond praline topping. In a medium saucepan over medium heat, add the butter, sugar, maple syrup, heavy cream, and flour. Mix until the butter is melted and the sugar is dissolved. Then, mix in the sliced almonds. Bring the mixture to a simmer while continuously stirring, until it is slightly bubbling. Continue to cook for 3-5 mins, until it resembles a light caramel color and is gooey. Remove from heat and mix in both extracts and the bourbon (if using). Start with 1 tbsp of bourbon, taste, and add more as desired. Release the cheesecake from the pan. Pour the almond praline topping all over the surface and spread into an even layer. Slice & serve. Enjoy! #cheesecake #fallrecipe #sweetpotato
#secwancantik #surabaya #satpamindonesia #fyppage #fyp
#secwancantik #surabaya #satpamindonesia #fyppage #fyp
ダンスザグローブ🩵✨ 私はカメラで撮りたかったので、母が頑張って動画撮ってくれた🫶#ダンスザグローブ #ディズニーシー25周年 #スパークリングジュビリー
ダンスザグローブ🩵✨ 私はカメラで撮りたかったので、母が頑張って動画撮ってくれた🫶#ダンスザグローブ #ディズニーシー25周年 #スパークリングジュビリー

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