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@luctuyetky3: #luctuyetky #luxueqi #trutien

💕𝓵𝓾̣𝓬 𝓽𝓾𝔂𝓮̂́𝓽 𝓴𝔂̀💕
💕𝓵𝓾̣𝓬 𝓽𝓾𝔂𝓮̂́𝓽 𝓴𝔂̀💕
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Friday 09 October 2026 04:43:06 GMT
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Bé biếng ăn, chậm tăng cân nhưng mẹ không có nhiều thời gian pha sữa? Lưu ngay list này nhé! ❤️ 📌 Gồm: 🥇 Growplus+ Đỏ 🥈 Pediasure 🥉 Nutren Junior 4️⃣ Colos Gain/ColosBaby Gold Pedia 5️⃣ Dielac Grow Plus Mỗi loại sẽ phù hợp với từng nhu cầu khác nhau như: ✔️ Tăng cân ✔️ Hỗ trợ tiêu hóa ✔️ Bổ sung đề kháng ✔️ Phát triển chiều cao 💬 Mẹ đang cho bé uống sữa nào? Review thật ở phần bình luận để các mẹ khác cùng tham khảo nha! 💾 Lưu bài viết để khi cần khỏi mất công tìm lại. #growplusdo #suatangcan #NutifoodGrowPLUS #DonBayTangCan #TayChamHangNang
Bé biếng ăn, chậm tăng cân nhưng mẹ không có nhiều thời gian pha sữa? Lưu ngay list này nhé! ❤️ 📌 Gồm: 🥇 Growplus+ Đỏ 🥈 Pediasure 🥉 Nutren Junior 4️⃣ Colos Gain/ColosBaby Gold Pedia 5️⃣ Dielac Grow Plus Mỗi loại sẽ phù hợp với từng nhu cầu khác nhau như: ✔️ Tăng cân ✔️ Hỗ trợ tiêu hóa ✔️ Bổ sung đề kháng ✔️ Phát triển chiều cao 💬 Mẹ đang cho bé uống sữa nào? Review thật ở phần bình luận để các mẹ khác cùng tham khảo nha! 💾 Lưu bài viết để khi cần khỏi mất công tìm lại. #growplusdo #suatangcan #NutifoodGrowPLUS #DonBayTangCan #TayChamHangNang
Commented on @Angelina’s post That cupid can be a fickle chap!
Commented on @Angelina’s post That cupid can be a fickle chap!
A slice of fall in every bite🍎 🤍 as requested, here’s the full recipe below!! #applecake #upsidedowncake #bakingrecipe #creatorsearchinsights #tiktokcakes Ingredients- Topping: 6 Tablespoons (85g) unsalted butter 1/2 cup (100g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon pure vanilla extract 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)* Cake: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 6 Tablespoons (90ml) whole milk, at room temperature* 1-Preheat oven to 350°F (177°C). 2- Prepare topping first: Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping where necessary. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement. 3-Make the cake batter: Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside. 4-Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. 5- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping. 6- Bake for 40–46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. 7- Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides—that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense. 8- ENJOY🍎🤍
A slice of fall in every bite🍎 🤍 as requested, here’s the full recipe below!! #applecake #upsidedowncake #bakingrecipe #creatorsearchinsights #tiktokcakes Ingredients- Topping: 6 Tablespoons (85g) unsalted butter 1/2 cup (100g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon pure vanilla extract 2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g, apple slices)* Cake: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons baking powder 1 and 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) packed light or dark brown sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 6 Tablespoons (90ml) whole milk, at room temperature* 1-Preheat oven to 350°F (177°C). 2- Prepare topping first: Combine butter and brown sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. Cook, whisking constantly, for 1 minute as mixture thickens. Remove from heat and whisk in the cinnamon and vanilla extract. Pour into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping where necessary. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement. 3-Make the cake batter: Whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Set aside. 4-Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the eggs and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. 5- Remove topping from the refrigerator. Pour and spread cake batter evenly over topping. 6- Bake for 40–46 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. 7- Remove cake from the oven and cool on a wire rack for just 15 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides—that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. Do not refrigerate the cake to speed up the cooling process because it could end up tasting overly dense. 8- ENJOY🍎🤍

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