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@el.r211: obsessed and addicted!! @Dagger 🗡️ 🎭🐬

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Region: US
Monday 05 October 2026 23:57:45 GMT
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ghettocowboyfrombama
Dagger 🗡️ 🎭🐬 :
immm madlyyy innnn loveeee withhhh myyyy prettyyy girllllll 💗💗💗💗💗💗💗💗💗💗💗💗
2026-10-06 00:45:43
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Une sortie au lac avec mes animaux 🐾🌿💦 et surtout l’occasion de tester le DJI Osmo Pocket 4 dans de vraies conditions ! Entre les balades, les moments de complicité et les petites aventures de mes loulous, j’ai adoré pouvoir capturer tous ces instants avec une caméra aussi compacte et pratique 📸✨ Merci à DJI pour cette belle collaboration et pour m’avoir permis de découvrir le Osmo Pocket 4 autrement, au cœur de mes sorties avec mes animaux 🤍 #djipocket4p #djipocket #pocketcamera#petcontent#collaboration
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Irresistible German Chocolate Poke Cake- COOKING WITH BRIGHT EYES Ingredients: 1 box German chocolate cake mix 1 1/4 cups water 1/2 cup vegetable oil 3 eggs 1 can (14 oz) sweetened condensed milk 1 jar (12 oz) caramel topping 1 container (16 oz) chocolate frosting 1 cup sweetened shredded coconut 1 cup chopped pecans 1 cup chocolate chips Directions: Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions, using water, oil, and eggs. Pour the batter into a greased 9x13-inch baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake. Pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Pour the caramel topping over the cake, spreading it evenly. Let the cake cool completely. Spread the chocolate frosting over the cooled cake. Sprinkle the shredded coconut, chopped pecans, and chocolate chips evenly over the frosting. Chill the cake in the refrigerator for at least 1 hour before serving. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 450 kcal | Servings: 12 servings
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