@wall00211: Es tan uffff #fy #parati #mami

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Thursday 15 October 2026 03:05:26 GMT

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†DRAX★ :

2026-10-15 14:31:43

292

Dnxr.jks🌸 :

que me diga mami q rico dios 🙈💙

2026-10-16 05:09:39

1

Lady ; :

tranquilas lo comparto por todas nenas

2026-10-17 19:23:15

19

soomf 🐭 :

2026-10-15 21:18:06

74

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴ :

Me encantaaaa

2026-10-15 15:36:43

34

gisse.leibe :

uy Dios✨

2026-10-15 16:44:16

18

𝑳𝒂𝒍𝒆 𝑾𝒐𝒎𝒂𝒏 💗 :

2026-10-15 20:46:46

10

༶•┈┈⛧┈♛ :

demasiado personal como para compartirlo

2026-10-16 20:55:09

4

Yanela 🫰🏻 :

Es lo más bonito me encanta que me diga así 🥰🫠

2026-10-16 16:55:43

5

., :

y pensar que el si me decía así 😂

2026-10-16 05:48:43

10

David⚡. :

te amo mami

2026-10-19 15:13:40

0

Melissa :

2026-10-17 19:21:36

0

Bruno.S✌🏻😝 :

pregunta yo le digo a si a mi novia esta bien o esta mal no entendí jaja

2026-10-17 05:03:07

0

YE RI 🌺 :

2026-10-16 15:13:39

1

MAURICIO AGUIRRE :

2026-10-15 03:10:47

2

Mariana :

2026-10-16 22:18:52

0

@Nazzy :

2026-10-16 20:36:28

0

Antoinnette 💗 :

2026-10-16 21:41:38

0

★𝒟𝓾𝓵𝓬𝓮☆^`•~•`^ :

yo lo comparto x tdss😏

2026-10-16 13:36:42

3

𝐀𝐬𝐡𝐥𝐲_𝟏𝟒𝟏𝟕 :

𝐌𝐞 𝐞𝐧𝐜𝐚𝐧𝐭𝐚 𝐪𝐮𝐞 𝐦𝐞 𝐝𝐢𝐠𝐚 𝐚𝐬𝐢

2026-10-16 02:29:24

1

❤️ :

2026-10-16 05:09:37

0

mia♡ :

@alexcc393 😏

2026-10-16 14:45:51

0

𖤓࿐ᎷᎥᏖᏕᏬᏒᎥ࿐𖤓 :

@愛|•𝖔𝖇𝖆𝖓𝖆𝖎•|愛 amo 😍

2026-10-16 02:23:46

1

𝑺𝒂𝒏𝒅𝒓𝒂 𝒗𝒂𝒛𝒒𝒖𝒆𝒛.💫 :

@Jose Carlos algo tan tuuuu.

2026-10-16 03:51:32

1

tu_chica_gamer162 :

@J_Rodz.17

2026-10-16 20:47:28

1

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Pumpkin Spice Mini Cakes with Cream Cheese Frosting and Pecan Praliné / I used my NIIMBOT B21 Pro to print these cute labels for my boxes, making everything look so much more organized. You can use my promo code ANGIESB21, the link is in my bio! 🧡 Ingredients: For the Pecan Praline - 80g pecans, toasted and chopped up (3/4 cup) - 50g granulated sugar (1/4 cup) - 25g water (2 tablespoons) For the Mini Cakes: - 4 large eggs - 200g light brown sugar (3/4 cup + 2 tablespoons) - 100g granulated sugar (1/2 cup) - 250g pumpkin puree (1 cup) - 120g sunflower oil, or any other neutral oil (1/2 cup) - 150g heavy cream (32% fat) (2/3 cup) - 280g all purpose flour (2 cups + 1/4 cup) - 1/2 teaspoon vanilla bean powder or vanilla bean paste - 2 teaspoons ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 teaspoon fine sea salt - 1 1/2 teaspoons baking powder + 1 teaspoon baking soda For the Frosting: - 150g unsalted butter, at room temperature (1 stick + 2 tablespoons + 1 teaspoon) - 250g powdered sugar or caster sugar (1 cup + 1/4 cup) - 500g cream cheese (2 cups + 1/4 cup) - 150g whipping cream (2/3 cup) - 1 tablespoon vanilla bean paste or vanilla bean powder Instructions: 1. First, prepare the pecan praliné. 2. If your pecans are not toasted, toast them in the oven at 180°C for about 5-7 minutes. 3. Once toasted, roughly chop the pecans and place them on a baking tray lined with parchment paper. 4. To make the caramel, combine the water and sugar in a saucepan. Place over high heat and let the sugar caramelize without stirring until it reaches a beautiful amber color. Be careful not to let it burn. 5. Once the caramel has reached the desired color, pour it over the pecans and let it set for a few minutes. 6. Once completely set, break the pecan caramel into pieces and place them in a powerful food processor. 7. Process until the mixture first turns into finely ground pecans, then continue processing until it turns into a smooth paste. Make sure to scrape down the sides of the food processor from time to time. This should take about 10 minutes, depending on the food processor. 8. Once smooth, transfer the pecan praliné to a separate bowl and set aside. 9. Next, prepare the mini cakes. 10. Preheat the oven to 180°C and grease 12 3-inch mini cake pans with butter. 11. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until pale and fluffy. 12. Add the oil, pumpkin purée and heavy cream, and mix until combined. 13. Add the flour, baking powder, baking soda, salt, vanilla and spices. 14. Mix everything together until just combined. Do not overmix the batter. 15. Divide the batter evenly between the 12 3 inch of the mini cake pans. 16. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. 17. Once baked, let the mini cakes cool in the pan for about 5 minutes. Then carefully remove them from the pan and place them on a tray or wire rack. Cover them with a clean tea towel and let them cool completely before moving on to the frosting. 18. While the cakes are cooling, prepare the frosting. 19. In a large bowl, beat the sugar and softened butter until smooth and slightly fluffy. 20. Add the cream cheese and vanilla bean powder, and mix until just combined. 21. Lastly, add the heavy whipping cream and mix until the frosting is thick enough to pipe. 22. Once ready, transfer the frosting and pecan praliné into two separate piping bags. 23. Once the cakes have completely cooled, pipe a generous amount of frosting onto each cake. 24. Using the back of a small teaspoon, gently make a well in the center of each frosting mound. Pipe the pecan praliné into each well. 25. Finally, top with some chopped pecans and enjoy! #cakes #recipes #FoodTok #asmrsounds #bakingtok

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