@najeebqraush1:

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Sunday 11 October 2026 12:08:21 GMT

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Hamdan Alqadery :

ذكريات وايام حلوه

2026-10-11 17:10:38

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تابعتك تابعني

2026-10-11 16:39:20

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ابو محمد الشعيبي :

💕💕💕💕💕💕

2026-10-11 16:00:54

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Thank you to Jimin's fans in Peru for singing

Thank you to Jimin's fans in Peru for singing "Happy Birthday" to him at every concert, thank you to the fanbases for their wonderful projects for him, and thank you for making him smile. Let's hope Chile joins the celebration; Jimtober continues. #jimin #jiminbts

we 🆙

Ảnh thế nào thì hộp xôi như thế đó ạ. 5 xuất fulll topping cho khách yêu của e Ghé e ăn xôi hoặc alo e ship 0972089131-0862604813 Xôi Phúc Tây Bắc ( Cơ sở duy nhất tại Vĩnh yên) Xôi xéo, xôi ngô: thịt chả trứng ruốc nạp sườn 20-65k tuỳ theo ăn topping 5h45 sáng đến 19h tối hàng ngày Cổng chợ Vĩnh yên đối diện 140-146 Ngô quyền

Ảnh thế nào thì hộp xôi như thế đó ạ. 5 xuất fulll topping cho khách yêu của e Ghé e ăn xôi hoặc alo e ship 0972089131-0862604813 Xôi Phúc Tây Bắc ( Cơ sở duy nhất tại Vĩnh yên) Xôi xéo, xôi ngô: thịt chả trứng ruốc nạp sườn 20-65k tuỳ theo ăn topping 5h45 sáng đến 19h tối hàng ngày Cổng chợ Vĩnh yên đối diện 140-146 Ngô quyền

#girlie #desi #whimsy

#girlie #desi #whimsy

🤍🍫 White German Chocolate Cake with Cheesecake Center 🍰🥥 Ingredients: For the Cheesecake Center: 2 packages (8 ounces each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs 1 teaspoon alcohol-free vanilla flavoring 2 tablespoons all-purpose flour For the White Chocolate Cake: 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large egg whites 1 teaspoon alcohol-free vanilla flavoring 1 cup whole milk 6 ounces white chocolate, certified pork-free, melted and slightly cooled For the Coconut-Pecan Frosting: 1 cup evaporated milk 3/4 cup granulated sugar 3 large egg yolks 1/2 cup unsalted butter 1 teaspoon alcohol-free vanilla flavoring 1 1/2 cups sweetened shredded coconut 1 cup chopped pecans Directions: Prepare the Cheesecake Center: Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease it. Make the Cheesecake Batter: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla flavoring and flour. Bake the Cheesecake: Pour into the prepared pan and bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle. Cool completely, then refrigerate until firm. Prepare the Cake Pans: Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt. Cream the Butter and Sugar: Beat the softened butter and granulated sugar for 3–4 minutes, or until light and fluffy. Add the Egg Whites: Beat in the egg whites gradually, then mix in the alcohol-free vanilla flavoring. Finish the Batter: Alternate adding the dry ingredients and milk to the butter mixture. Fold in the melted white chocolate just until smooth. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Make the Coconut-Pecan Frosting: Combine the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium-low heat for 10–12 minutes, stirring constantly, until thickened. Finish the Frosting: Remove from the heat and stir in the vanilla flavoring, coconut, and pecans. Let cool completely. Assemble the Cake: Place one white chocolate cake layer on a serving plate. Carefully place the chilled cheesecake layer on top, then add the second cake layer. Frost the Cake: Spread the cooled coconut-pecan frosting generously over the top and sides. Chill: Refrigerate for at least 2 hours before slicing so the layers become firm and easy to cut. Serve: Slice with a sharp knife and serve chilled or slightly cool for a rich combination of creamy cheesecake, white chocolate cake, coconut, and pecans.

🤍🍫 White German Chocolate Cake with Cheesecake Center 🍰🥥 Ingredients: For the Cheesecake Center: 2 packages (8 ounces each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs 1 teaspoon alcohol-free vanilla flavoring 2 tablespoons all-purpose flour For the White Chocolate Cake: 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large egg whites 1 teaspoon alcohol-free vanilla flavoring 1 cup whole milk 6 ounces white chocolate, certified pork-free, melted and slightly cooled For the Coconut-Pecan Frosting: 1 cup evaporated milk 3/4 cup granulated sugar 3 large egg yolks 1/2 cup unsalted butter 1 teaspoon alcohol-free vanilla flavoring 1 1/2 cups sweetened shredded coconut 1 cup chopped pecans Directions: Prepare the Cheesecake Center: Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease it. Make the Cheesecake Batter: Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla flavoring and flour. Bake the Cheesecake: Pour into the prepared pan and bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle. Cool completely, then refrigerate until firm. Prepare the Cake Pans: Increase the oven temperature to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt. Cream the Butter and Sugar: Beat the softened butter and granulated sugar for 3–4 minutes, or until light and fluffy. Add the Egg Whites: Beat in the egg whites gradually, then mix in the alcohol-free vanilla flavoring. Finish the Batter: Alternate adding the dry ingredients and milk to the butter mixture. Fold in the melted white chocolate just until smooth. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely. Make the Coconut-Pecan Frosting: Combine the evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium-low heat for 10–12 minutes, stirring constantly, until thickened. Finish the Frosting: Remove from the heat and stir in the vanilla flavoring, coconut, and pecans. Let cool completely. Assemble the Cake: Place one white chocolate cake layer on a serving plate. Carefully place the chilled cheesecake layer on top, then add the second cake layer. Frost the Cake: Spread the cooled coconut-pecan frosting generously over the top and sides. Chill: Refrigerate for at least 2 hours before slicing so the layers become firm and easy to cut. Serve: Slice with a sharp knife and serve chilled or slightly cool for a rich combination of creamy cheesecake, white chocolate cake, coconut, and pecans.

#ahmadamer2311 دعاء خاشع بصوت سعيد البحرى #راحة_نفسية #دعاء #خشوع @أصوات من السماء @أصوات من السماء

#ahmadamer2311 دعاء خاشع بصوت سعيد البحرى #راحة_نفسية #دعاء #خشوع @أصوات من السماء @أصوات من السماء

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