@deborahplotfamily: Ushai fika china wewe🫵🏾🫵🏾😍w/:@Shiroplotfamily 💕💕DC:@Plotfamily #plotfamily @Sashaplotfamily #fyppppppppppppppppppppppp #infinitiverocks #dancechallenge

Deborahplotfamily

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Region: KE

Tuesday 01 September 2026 19:19:58 GMT

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Comments

ketra wigs :

I wanna fall in love with your moves😅😳😳

2026-10-11 16:29:46

1

🎚️🦞yvie🫟 :

Mrs muga Kwa ubora wake😂

2026-09-03 13:23:33

12

🦋Tumaza🦋💫 :

The girl with two hands 😂🔥

2026-09-02 05:57:34

5

💀𝒄𝒂𝒍𝒍_𝒎𝒆_𝒄𝒂𝒍𝒗𝒊𝒏☠️ :

𝒅𝒆𝒃𝒐 𝒂𝒌𝒐 𝒐𝒏 𝒇𝒊𝒓𝒆💯💯 𝒍𝒐𝒗𝒆 𝒕𝒉𝒆 𝒎𝒐𝒗𝒆𝒔 𝒈𝒊𝒓𝒍😍

2026-09-05 07:54:10

2

Nami💞 :

smooth moves😜I just did this dance recently can you plz check it out 🥹

2026-09-15 22:59:12

2

th3yluv.sofia :

🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-09-02 02:25:40

2

Dancer Smallbae :

chaina kuna bamba cc tulifika last sunday😂😂

2026-09-02 07:14:04

3

卡阿尔额赫 💕 :

2026-09-03 14:05:46

2

♧♡Mimi♡♧ :

2026-09-02 02:34:51

4

⚜️Jovvany👑 :

eee kenye tuko na mpaka wachina aloooo

2026-09-02 07:04:28

4

Shizah_godess :

😍🥰🥰

2026-09-13 18:03:41

3

dobeblue_udc :

2026-09-25 12:22:52

2

Dangote :

my loves❤️❤️

2026-09-02 07:03:01

1

ska dating connections :

am single and searching

2026-10-07 13:44:12

0

Lucky boss :

Nice

2026-10-02 20:22:41

0

ketra wigs :

This is why Uganda called pearl of Africa 🥰🥰🥰

2026-10-11 16:28:54

0

pospos 👊👊 :

najua mko uku ruto wantam sikuzote🤣🤣

2026-09-11 14:47:47

2

..Brayo😌.. :

huyo mwingine anakaa tu mchina😂

2026-09-03 12:26:49

2

SÏÇK juju :

nimbaya weka mawe ... natak uyo mwenye amevaa nguo ya red akuje anifunze ku danss

2026-09-29 18:21:14

1

Dayz Mr Artist :

50/50 COME

2026-09-29 10:23:19

1

Vivian :

🥰🥰🥰

2026-09-02 08:45:14

1

_uncle.trench :

🥰

2026-09-02 21:39:20

1

Njambi waweru😍💖 :

❤️❤️❤️

2026-10-04 06:14:41

0

Jessy👸🤍 :

[Fire]

2026-09-10 12:35:51

1

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Other Videos

Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

Breaking News: 36 Sick After Salmonella-Contaminated Eggs Hit 3 States!#recall #Salmonella #EggRecall #FoodSafety #healthwarning

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Which side are you choosing? 👀 Let the games begin! #IDVAsianGames #identityv #fyp

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I’m not sure if you can handle this 🫵🏻🍔

I’m not sure if you can handle this 🫵🏻🍔

ব্রেকাপ হওয়াতে তো আমি খুশি,,,😎🔥 #kabila #foryou #foryoupage #fyp #natok

ব্রেকাপ হওয়াতে তো আমি খুশি,,,😎🔥 #kabila #foryou #foryoupage #fyp #natok

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