@anittatradux: #enigmaanitta #anitta

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Friday 16 October 2026 01:10:00 GMT

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Felipe Sena :

as palavras são : Lula presidente ⭐️👆🏽

2026-10-16 02:57:43

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bruna mara bernardo :

“In the beginning was the Word, and the Word was with God, and the Word was God.”, esse enigma não tem montagem ou significado em português mas em inglês, formam palavras de um versículo, mas não faz sentido porque por a Anitta estar usando em tudo que tá divulgando , certeza que é um projeto de algo que ela vai lançar!!! certeza..... @Anitta

2026-10-16 01:36:18

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#تصميم_فيديوهات🎶🎤🎬تصميمي🔥 #اكسبلورexplore #تبوك #حايل #الرياض

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< °•°;> tanhai me zda kawala🤕😔😴#foryou #foryou #vdieo_vira👆 #support_meplz🙏🙏🙏🙏 #fypviraltiktok🖤シ゚☆♡viral

< °•°;> tanhai me zda kawala🤕😔😴#foryou #foryou #vdieo_vira👆 #support_meplz🙏🙏🙏🙏 #fypviraltiktok🖤シ゚☆♡viral

ТикТок, вы первые, кто услышит эту песню! Желаю всем, кому нужно, встретить достойного мужчину, ну а мне продюсера! Кстати, мы делаем в Вене 26 ноября концерт! Пока бесплатный. Пока в ресторане! Все подробности размещу позже! 45 минут живого исполнения! Приходите! Ваша Светлана Островская Голос Эмиграции

ТикТок, вы первые, кто услышит эту песню! Желаю всем, кому нужно, встретить достойного мужчину, ну а мне продюсера! Кстати, мы делаем в Вене 26 ноября концерт! Пока бесплатный. Пока в ресторане! Все подробности размещу позже! 45 минут живого исполнения! Приходите! Ваша Светлана Островская Голос Эмиграции

. #keşfet #fypp

. #keşfet #fypp

you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

you know me when life gives me lemons🤗(rent was approved btw) (for the lemon cheesecake): - 300g digestive biscuits - 150g unsalted butter, melted - 400g full fat cream cheese, at room temperature - zest of 3 lemons - juice of 1 lemon - 1 cup (120g) icing sugar - 300ml double cream (heavy cream) (for the raspberry jelly topping): - 150g frozen / fresh raspberries - 2tbsp white caster sugar - juice of 1/2 a lemon - 2 sheets leaf gelatine (or 1tsp powdered gelatine) method: 1. begin by crushing the biscuits in a large bowl until you reach a fine crumb (use a large wooden basher). alternatively, you can place the biscuits in a zip lock bag, seal tight, and bash the bag using a rolling pin. 2. add in the melted butter and mix until thoroughly combined. 3. place the biscuit crumb into the base of a lined 20cm (8 inch) spring form cake tin. 4. press down firmly until the biscuits are completely flat and evenly distributed. pop into the fridge whilst you prepare the rest. 5. meanwhile, place the cream cheese, lemon zest, lemon juice and icing sugar in a large bowl and whisk until throughly combined and smooth. 6. pour in the cream and whisk until the mixture is beginning to become stiff (it’s important not to over whisk as it will overwhip when we spoon it into the tin!). 7. now spoon the mixture into the cake tin, on top of the biscuits - and smooth the top until level and flat. 8. place in the fridge whilst we prepare the jelly. 9. in a small saucepan, add in the raspberries, sugar and lemon zest and place on a medium heat. 10. once the raspberries begin to thaw, stir around and lower the temperature so that the raspberries are just simmering nicely. once it becomes a liquid, cook for a few minutes on a low heat, stirring regularly. 11. meanwhile, submerge the gelatine sheets into cold water and soak for at least 5 minutes. 12. once soaked, squeeze the gelatine sheets so that all the water has been released and place them into the raspberry mixture. stir until completely dissolved. 13. remove the raspberry jelly from the heat and allow to cool for at least 15 minutes. 14. carefully pour the raspberry jelly all over the top of our cheesecake. 15. place back into the fridge for at least 4 hours or ideally, overnight. 16. once ready to serve, run a knife around the edges of the cheesecake and carefully remove from the tin. 17. serve into thick slices… and enjoy!🍋🍋🍋 #cheesecake #lemon #sweettreat #EasyRecipes #dessert

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