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@spoo074: #CapCut #💫

Sultanbakistani💫
Sultanbakistani💫
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Region: IQ
Monday 07 September 2026 14:44:00 GMT
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luqman.ali7222
Luqman Ali :
ver🥰🥰
2026-09-07 14:51:44
1
sufyanmehar029
چوہدری میاں محمد سفیان مہر :
❤️❤️❤️
2026-09-07 20:45:32
0
shoaib.iqbal44
Shoaib iqbal44 🇮🇶 :
👍👍👍
2026-09-07 19:06:59
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alihamzaking616
𝐀𝐥𝐢 𝐇𝐚𝐦𝐳𝐚 𝐤𝐢𝐧𝐠 👑 :
🥰🥰🥰
2026-09-07 17:08:40
0
arman.supra
Arman.supra :
💞💞💞
2026-09-07 15:49:05
1
farhansycoo4
Malang sycoo F 💔A🇮🇶🇵🇰🇮🇶 :
❤️❤️❤️
2026-09-07 15:40:47
1
luqman.ali7222
Luqman Ali :
♥️♥️♥️
2026-09-07 14:49:28
1
badboy00p5
꧁༒♛ 𝔍𝔲𝔱𝔱♛༒꧂ :
💞💞💞
2026-09-07 16:54:47
1
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#عباراتكم_الفخمه📿📌 #عبارات_جميلة_وقويه😉🖤 #تصويري #موصل #بغداد_بصرة_موصل_الكويت_الخليج_دبي_
#عباراتكم_الفخمه📿📌 #عبارات_جميلة_وقويه😉🖤 #تصويري #موصل #بغداد_بصرة_موصل_الكويت_الخليج_دبي_
Your hair can be growing completely normally from the follicle and STILL never seem to get longer or thicker. 👀 Here are 3 things I’d change: 1. Stop letting your scalp go weeks without proper cleansing. Oil, sweat, dead skin + product buildup accumulate on the scalp. Wash according to how oily YOUR scalp gets, and shampoo twice when needed rather than trying to “train” your scalp to go longer. 2. Stop putting straight rosemary/castor oil concoctions on your scalp. More oil ≠ more growth. Essential oils need appropriate dilution, and heavy DIY mixtures can irritate some scalps. If you oil, use a properly formulated scalp oil and shampoo it out thoroughly. 3. Stop obsessing over growth while ignoring breakage. Your ends are the oldest part of your hair. Heat, friction, bleaching, tight styles + everyday manipulation gradually weaken the fibre. Use heat protection, condition every wash, protect your hair while sleeping and keep your ends lubricated/protected between washes. Your follicles determine what you grow. Your hair-care habits heavily influence how much of that growth you retain. And THAT is how you actually get long hair. 🧬✨ Comment HAIR if you want help figuring out what your routine is missing. 🤎
Your hair can be growing completely normally from the follicle and STILL never seem to get longer or thicker. 👀 Here are 3 things I’d change: 1. Stop letting your scalp go weeks without proper cleansing. Oil, sweat, dead skin + product buildup accumulate on the scalp. Wash according to how oily YOUR scalp gets, and shampoo twice when needed rather than trying to “train” your scalp to go longer. 2. Stop putting straight rosemary/castor oil concoctions on your scalp. More oil ≠ more growth. Essential oils need appropriate dilution, and heavy DIY mixtures can irritate some scalps. If you oil, use a properly formulated scalp oil and shampoo it out thoroughly. 3. Stop obsessing over growth while ignoring breakage. Your ends are the oldest part of your hair. Heat, friction, bleaching, tight styles + everyday manipulation gradually weaken the fibre. Use heat protection, condition every wash, protect your hair while sleeping and keep your ends lubricated/protected between washes. Your follicles determine what you grow. Your hair-care habits heavily influence how much of that growth you retain. And THAT is how you actually get long hair. 🧬✨ Comment HAIR if you want help figuring out what your routine is missing. 🤎
He Lied to His Wife to Meet a Young Girl... (ft. JiDion)
He Lied to His Wife to Meet a Young Girl... (ft. JiDion)
Talvez eu não consiga responder todo mundo, mas saibam que cada mensagem é recebida com muito carinho. Obrigado por fazerem parte desse cantinho. 🌾🤎 #VidaNaRoça #fazenda #gratidão #crestorsearchinsight
Talvez eu não consiga responder todo mundo, mas saibam que cada mensagem é recebida com muito carinho. Obrigado por fazerem parte desse cantinho. 🌾🤎 #VidaNaRoça #fazenda #gratidão #crestorsearchinsight


This caramel apple upside down cheesecake is what fall dessert dreams are made of 🍎🤤 Buttery Biscoff cinnamon graham crust, brown sugar cinnamon cheesecake, thick golden caramel, and gooey homemade apple filling in every bite Important: Make sure all cold ingredients are at room temperature before starting. Ingredients Crust 1 sleeve Biscoff cookies 13 cinnamon graham cracker sheets 1 cup (226g) melted butter Cheesecake 24 oz (680g) cream cheese 8 oz (226g) mascarpone 1/2 cup (120g) sour cream 1 cup (120g) powdered sugar 1/2 cup (110g) packed light brown sugar 1 1/2 tsp cinnamon 1 tsp vanilla 1 cup (240ml) heavy cream 1/3 cup (40g) powdered sugar 1/4 cup caramel sauce Apple Filling 4 medium Granny Smith apples, peeled and diced 4 tbsp (57g) butter 2/3 cup (145g) packed light brown sugar 1 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tbsp lemon juice 3 tbsp (24g) cornstarch 3 tbsp cold water Center 1 cup Mrs. Richardson’s Caramel Dessert Sauce Instructions 1. Grease and parchment-line a 9-inch springform pan. 2. Cook apples in butter until mostly tender with a little bite left. Add brown sugar, cinnamon, nutmeg and lemon juice. Cook until the extra liquid reduces. 3. Mix cornstarch and water, stir into the apples and cook until very thick and glossy. Cool completely. 4. Crush Biscoff and cinnamon grahams, mix with butter and press into the bottom and sides of the pan. 5. Beat cream cheese until creamy. Mix in mascarpone just until combined, then add sour cream, powdered sugar, brown sugar, cinnamon and vanilla. 6. Whip heavy cream with 1/3 cup powdered sugar to stiff peaks. Fold into the cheesecake. 7. Fold in 1/4 cup caramel just 1–2 times for a light swirl. 8. Spread cheesecake into the crust and make a deep well. Add 1 cup caramel, then the cooled apple filling. 9. Cover with remaining cheesecake, smooth, cover with plastic wrap and chill overnight. 10. Flip, peel and dig in! The leaves may fall, but God’s goodness never does 🤍 #caramelapple #cheesecake #falldesserts #dessertrecipe #sarahsweets
This caramel apple upside down cheesecake is what fall dessert dreams are made of 🍎🤤 Buttery Biscoff cinnamon graham crust, brown sugar cinnamon cheesecake, thick golden caramel, and gooey homemade apple filling in every bite Important: Make sure all cold ingredients are at room temperature before starting. Ingredients Crust 1 sleeve Biscoff cookies 13 cinnamon graham cracker sheets 1 cup (226g) melted butter Cheesecake 24 oz (680g) cream cheese 8 oz (226g) mascarpone 1/2 cup (120g) sour cream 1 cup (120g) powdered sugar 1/2 cup (110g) packed light brown sugar 1 1/2 tsp cinnamon 1 tsp vanilla 1 cup (240ml) heavy cream 1/3 cup (40g) powdered sugar 1/4 cup caramel sauce Apple Filling 4 medium Granny Smith apples, peeled and diced 4 tbsp (57g) butter 2/3 cup (145g) packed light brown sugar 1 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tbsp lemon juice 3 tbsp (24g) cornstarch 3 tbsp cold water Center 1 cup Mrs. Richardson’s Caramel Dessert Sauce Instructions 1. Grease and parchment-line a 9-inch springform pan. 2. Cook apples in butter until mostly tender with a little bite left. Add brown sugar, cinnamon, nutmeg and lemon juice. Cook until the extra liquid reduces. 3. Mix cornstarch and water, stir into the apples and cook until very thick and glossy. Cool completely. 4. Crush Biscoff and cinnamon grahams, mix with butter and press into the bottom and sides of the pan. 5. Beat cream cheese until creamy. Mix in mascarpone just until combined, then add sour cream, powdered sugar, brown sugar, cinnamon and vanilla. 6. Whip heavy cream with 1/3 cup powdered sugar to stiff peaks. Fold into the cheesecake. 7. Fold in 1/4 cup caramel just 1–2 times for a light swirl. 8. Spread cheesecake into the crust and make a deep well. Add 1 cup caramel, then the cooled apple filling. 9. Cover with remaining cheesecake, smooth, cover with plastic wrap and chill overnight. 10. Flip, peel and dig in! The leaves may fall, but God’s goodness never does 🤍 #caramelapple #cheesecake #falldesserts #dessertrecipe #sarahsweets

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