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@albertnuhiu00: #tarragona #stone #cut #donatoni #smg

🅰️L3ΞRT🫆
🅰️L3ΞRT🫆
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Region: GB
Thursday 17 September 2026 12:53:50 GMT
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rjose3001
toro33 :
hola
2026-11-07 11:44:20
0
marmoraria_jaboticabal
Leonardo César :
trabalhei 4 anos uma cnc igual a essa
2026-09-20 22:00:06
0
user6281812373497
💚حسوني ✨ :
سعره
2026-09-18 18:15:52
0
cristianbort
Cristian Bort :
Haces antes el agujero de fregadero? Como lo haces con la donatoni no? (El hueco del fregadero digo)
2026-09-17 16:19:37
0
jelmalier27
nyerihuntu :
donatoni Made in italia
2026-11-06 11:58:22
0
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Pumpkin bread is cute… but have you tried Pumpkin Tres Leches? 👀🎃” Cake batter: * 350 g pumpkin purée — about 1½ cups * 200 g granulated sugar — 1 cup * 100 g brown sugar — ½ cup, packed * 3 large eggs * 120 ml neutral oil — ½ cup * 2 tsp vanilla extract * 280 g all-purpose flour — 2¼ cups * 1½ tsp baking powder * 1 tsp baking soda * ¾ tsp salt * 3 tsp cinnamon — 1 tbsp * 1 tsp ground ginger * ½ tsp nutmeg * ¼ tsp ground cloves Instructions 1. Preheat the oven to 175°C / 350°F. Grease your 24 × 34 cm (9.5 × 13.5 inch) pan. 2. In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, and oil until smooth and well combined. 3. Add the vanilla extract and mix briefly. 4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 5. Add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix. 6. Pour the batter into the prepared pan and spread evenly. 7. Bake for 30–38 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. 8. Let the cake cool for 10–15 minutes. 🥛 Pumpkin-Spice Tres Leches * 400 ml evaporated milk — 1⅔ cups * 300 g sweetened condensed milk — about ¾–1 cup * 150 ml milk — ⅔ cup * 1½ tsp cinnamon * ½ tsp pumpkin spice * 1 tsp vanilla extract * Pinch of salt 🤍 Whipped Cream Topping * 400 ml heavy whipping cream — 1⅔ cups * 40–50 g powdered sugar — about ⅓–½ cup * 1 tsp vanilla extract (optional) Instructions 1. Make sure the heavy cream is very cold. 2. Pour the cream into a large mixing bowl. 3. Whip on medium speed until it starts to thicken. 4. Slowly add the powdered sugar while continuing to mix. 5. Add the vanilla extract, if using. 6. Continue whipping until you have soft, stable peaks. Do not overmix. Mix everything together until smooth. 9. Poke lots of holes all over the warm cake with a skewer or fork. 10. Slowly pour the Tres Leches mixture over the cake in 2–3 rounds, allowing it to absorb between each pour. 11. Spread the whipped cream evenly over the completely chilled Pumpkin Tres Leches Cake. 12. Cover and refrigerate for at least 4 hours, preferably overnight. #treslechescake #pumpkinspice #Recipe #baking #fallbaking
Pumpkin bread is cute… but have you tried Pumpkin Tres Leches? 👀🎃” Cake batter: * 350 g pumpkin purée — about 1½ cups * 200 g granulated sugar — 1 cup * 100 g brown sugar — ½ cup, packed * 3 large eggs * 120 ml neutral oil — ½ cup * 2 tsp vanilla extract * 280 g all-purpose flour — 2¼ cups * 1½ tsp baking powder * 1 tsp baking soda * ¾ tsp salt * 3 tsp cinnamon — 1 tbsp * 1 tsp ground ginger * ½ tsp nutmeg * ¼ tsp ground cloves Instructions 1. Preheat the oven to 175°C / 350°F. Grease your 24 × 34 cm (9.5 × 13.5 inch) pan. 2. In a large bowl, mix the pumpkin purée, granulated sugar, brown sugar, eggs, and oil until smooth and well combined. 3. Add the vanilla extract and mix briefly. 4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. 5. Add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix. 6. Pour the batter into the prepared pan and spread evenly. 7. Bake for 30–38 minutes, until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. 8. Let the cake cool for 10–15 minutes. 🥛 Pumpkin-Spice Tres Leches * 400 ml evaporated milk — 1⅔ cups * 300 g sweetened condensed milk — about ¾–1 cup * 150 ml milk — ⅔ cup * 1½ tsp cinnamon * ½ tsp pumpkin spice * 1 tsp vanilla extract * Pinch of salt 🤍 Whipped Cream Topping * 400 ml heavy whipping cream — 1⅔ cups * 40–50 g powdered sugar — about ⅓–½ cup * 1 tsp vanilla extract (optional) Instructions 1. Make sure the heavy cream is very cold. 2. Pour the cream into a large mixing bowl. 3. Whip on medium speed until it starts to thicken. 4. Slowly add the powdered sugar while continuing to mix. 5. Add the vanilla extract, if using. 6. Continue whipping until you have soft, stable peaks. Do not overmix. Mix everything together until smooth. 9. Poke lots of holes all over the warm cake with a skewer or fork. 10. Slowly pour the Tres Leches mixture over the cake in 2–3 rounds, allowing it to absorb between each pour. 11. Spread the whipped cream evenly over the completely chilled Pumpkin Tres Leches Cake. 12. Cover and refrigerate for at least 4 hours, preferably overnight. #treslechescake #pumpkinspice #Recipe #baking #fallbaking
#پتر اڈیاں تے بدمعاش ہن 🥹💔🥀🙌#repostvideo❤ #lastlines🖤😭💔💯 #100kviews @pomi210ala10 @ڱُ۾ڼا۾❤️‍🩹 @دانی رائٹس دودھے آلا💯 @پنجابی بولی 💞
#پتر اڈیاں تے بدمعاش ہن 🥹💔🥀🙌#repostvideo❤ #lastlines🖤😭💔💯 #100kviews @pomi210ala10 @ڱُ۾ڼا۾❤️‍🩹 @دانی رائٹس دودھے آلا💯 @پنجابی بولی 💞
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omg 👇
omg 👇

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