@its_parvez09: FEEL THIS SONG 🥹❤️‍🩹 #arijitsinghcrazyfan🥰 #jubinnautiyal #foryoupage #unfrezzmyaccount #nawabshahwale

ᗩᖇIᒍIT ᔕIᑎGᕼ ᑕᖇᗩᘔY ᖴᗩᑎ 🥰

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Tuesday 01 September 2026 11:00:22 GMT

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MD AL MAMUN :

I am your biggest fan

2026-09-03 04:12:41

0

Flower 🌹 Lover :

My favourite singer 🥰

2026-09-03 00:38:39

0

adil king 2024 :

i am hart song😊😊😊

2026-09-03 05:32:17

0

👑 𝕿𝖆𝖚𝖖𝖊𝖊𝖗࿐Vibes. :

hyyyyyee

2026-09-02 11:22:01

0

سهيل🦋 :

Hayeee Jubin ❤️‍🩹🥹

2026-09-01 11:15:22

1

mafia😏 :

hyeeee ❤️‍🩹❤️‍🩹🥺

2026-09-01 16:22:01

4

অন্ধকার ⚫ :

marjaavaan

2026-09-03 04:42:18

0

Pooja :

2026-09-02 08:01:38

1

moussa ali :

love

2026-09-03 02:51:47

0

Anya 🪷 :

Это не Джубин поет песню. 😒

2026-09-02 13:20:19

0

fahad chema :

mashaallah

2026-09-02 20:30:11

0

𓆩♥︎𓆪𝓠𝓾𝓮𝓮𝓷𓆩♥︎𓆪 :

😢😢😢hyyyy 💔

2026-09-02 17:18:12

0

nafase :

😭😭😭😭💔💔💔💔💔💔

2026-09-03 00:45:06

0

Mehedi Islam :

😅😅

2026-09-03 06:01:54

0

Rida Zainab 1122 :

🥰🥰

2026-09-02 18:53:46

1

Noor 😍 :

😭😭😭

2026-09-03 05:11:19

0

, ࿐, ☆彡💗[M+M]💗彡☆, ꧁♀ :

❤️❤️❤️

2026-09-03 04:53:38

0

Ms Jabee :

🥰🥰🥰

2026-09-03 04:37:43

0

Malik G :

😳

2026-09-03 04:36:46

0

HASAN🥀😇 :

😳😳😳

2026-09-03 04:28:06

0

I❤️S :

🥰🥰🥰

2026-09-01 11:02:45

0

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Buruan join live sekarang ini outher nya lagi promo ambyar guys😍#outfitideas #outerbrukat #promomakangajian #fypシ゚viral #fypage

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SWEET POTATO STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming sweet potato goodness 🍂 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (makes 2, 14oz ramekins OR 4, 8oz ramekins): Sweet Potato Pudding Cakes: - 2 tbsp (28g) salted butter - 1/2 cup (130g) pitted, chopped Medjool dates @Joolies dates - 1 tsp (5g) baking soda - 6 tbsp (90ml) hot milk of choice - 1 cup (240g) sweet potato purée (substitution: pumpkin purée) - 1/2 cup (120g) brown sugar (preferably dark) - 1 tsp (4g) vanilla bean paste or extract @Nielsen-Massey Vanillas - 1 cup (120g) all-purpose flour @Bob’s Red Mill - 1 tsp (2g) cinnamon - Optional: 1/2 tsp (1g) pumpkin pie spice - 1/4 (2g) tsp salt Sweet Potato Sticky Toffee Sauce: - 1/4 cup (60g) brown sugar (preferably dark) - 3 tbsp (90g) sweet potato purée (substitution: pumpkin purée) - 2 tbsp (30ml) heavy cream - 1/4 cup (58g) salted butter - 1 tbsp (20g) maple syrup - 1 tsp (4g) vanilla bean paste or extract Instructions: Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter. Set aside. Start by preparing the sweet potato pudding cakes. In a small bowl, combine the dates, butter, and baking soda. Pour the hot milk on top and stir. Let sit for 10 minutes, or until cool and the dates have softened. While they’re soaking, in a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt. Set aside. Once the dates have softened, pour the mixture into a blender or use an immersion blender, and blend until a thick paste forms. In a separate large bowl, combine the date paste mixture, sweet potato purée, brown sugar, and vanilla. Whisk until well combined. Add the dry ingredients to the wet, and use a wooden spoon or spatula to fold until just combined. Then, scoop and divide the batter evenly among the prepared ramekins. For 8-ounce ramekins: bake at 350F for 28-35 minutes. For 14-ounce ramekins: bake at 350F for 33-40 minutes, until just firm when pressed in the center. While the cakes are baking, prepare the sweet potato toffee sauce. In a small pot or pan over medium heat, combine the brown sugar, sweet potato purée, heavy cream, butter, and maple syrup. Mix to combine. Bring to a simmer for 5 minutes, until the sugar is melted and the mixture has slightly thickened, stirring occasionally. Then remove from the heat, and whisk in the vanilla. Set aside. Remove the pudding cakes from the oven and let rest for 5 minutes. Turn your oven onto the broil setting. Use a skewer or fork to poke holes all over the pudding cakes, then pour a little bit of the sauce over each so it soaks into the cakes. Place the pudding cakes back into the oven and broil for 1-2 minutes, until just slightly bubbling on top (make sure to keep an eye on them). Remove from the oven and serve warm with a scoop of vanilla ice cream, an extra drizzle of the sweet potato toffee pudding sauce, and a sprinkle of flaky sea salt if desired. Enjoy! #sweetpotato #stickytoffeepudding #fallrecipe #falldessert @KitchenAid @Tillamook @From Our Place @Earlywood

SWEET POTATO STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming sweet potato goodness 🍂 Recipe below OR go to my website at wellmadebykiley.com 🤎 #Recipe Details (makes 2, 14oz ramekins OR 4, 8oz ramekins): Sweet Potato Pudding Cakes: - 2 tbsp (28g) salted butter - 1/2 cup (130g) pitted, chopped Medjool dates @Joolies dates - 1 tsp (5g) baking soda - 6 tbsp (90ml) hot milk of choice - 1 cup (240g) sweet potato purée (substitution: pumpkin purée) - 1/2 cup (120g) brown sugar (preferably dark) - 1 tsp (4g) vanilla bean paste or extract @Nielsen-Massey Vanillas - 1 cup (120g) all-purpose flour @Bob’s Red Mill - 1 tsp (2g) cinnamon - Optional: 1/2 tsp (1g) pumpkin pie spice - 1/4 (2g) tsp salt Sweet Potato Sticky Toffee Sauce: - 1/4 cup (60g) brown sugar (preferably dark) - 3 tbsp (90g) sweet potato purée (substitution: pumpkin purée) - 2 tbsp (30ml) heavy cream - 1/4 cup (58g) salted butter - 1 tbsp (20g) maple syrup - 1 tsp (4g) vanilla bean paste or extract Instructions: Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter. Set aside. Start by preparing the sweet potato pudding cakes. In a small bowl, combine the dates, butter, and baking soda. Pour the hot milk on top and stir. Let sit for 10 minutes, or until cool and the dates have softened. While they’re soaking, in a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt. Set aside. Once the dates have softened, pour the mixture into a blender or use an immersion blender, and blend until a thick paste forms. In a separate large bowl, combine the date paste mixture, sweet potato purée, brown sugar, and vanilla. Whisk until well combined. Add the dry ingredients to the wet, and use a wooden spoon or spatula to fold until just combined. Then, scoop and divide the batter evenly among the prepared ramekins. For 8-ounce ramekins: bake at 350F for 28-35 minutes. For 14-ounce ramekins: bake at 350F for 33-40 minutes, until just firm when pressed in the center. While the cakes are baking, prepare the sweet potato toffee sauce. In a small pot or pan over medium heat, combine the brown sugar, sweet potato purée, heavy cream, butter, and maple syrup. Mix to combine. Bring to a simmer for 5 minutes, until the sugar is melted and the mixture has slightly thickened, stirring occasionally. Then remove from the heat, and whisk in the vanilla. Set aside. Remove the pudding cakes from the oven and let rest for 5 minutes. Turn your oven onto the broil setting. Use a skewer or fork to poke holes all over the pudding cakes, then pour a little bit of the sauce over each so it soaks into the cakes. Place the pudding cakes back into the oven and broil for 1-2 minutes, until just slightly bubbling on top (make sure to keep an eye on them). Remove from the oven and serve warm with a scoop of vanilla ice cream, an extra drizzle of the sweet potato toffee pudding sauce, and a sprinkle of flaky sea salt if desired. Enjoy! #sweetpotato #stickytoffeepudding #fallrecipe #falldessert @KitchenAid @Tillamook @From Our Place @Earlywood

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