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@binaagqp7k9: #happydasainallofyou😘😘😘😘😘 #foryourpage #saport___me💙😘

🇯🇵Bina Adhikari new idd
🇯🇵Bina Adhikari new idd
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Wednesday 21 October 2026 04:54:30 GMT
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beena2670
🇰🇷Beena🇰🇷 new id Hututu :
2026-10-21 05:36:00
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madhurai1965
Madhu rai :
2026-10-21 05:08:18
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ram.syangdan
Ram Syangdan :
🥰
2026-10-21 05:00:02
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johngurung0309
ᒍOᕼᑎ GᑌᖇᑌᑎG🇳🇵 :
🥰🥰🥰
2026-10-21 04:56:47
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anjanakarki399
𝐴𝑛𝑗𝑎𝑛𝑎 ✈️ :
❤️❤️❤️
2026-10-21 06:01:48
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Chó, mèo bị gãy xương có tự lành không? #bacsithuc #bsthuc #phongkhamthuybacsithuc #bacsithucphongkhamthuy #bacsicuathucung #veterinarian #veterinaryclinic #chobigayxuong #meobigayxuong #doghasabrokenbone #cathasbrokenbone #vioagency #viocompany #xuhuong #jyp
Chó, mèo bị gãy xương có tự lành không? #bacsithuc #bsthuc #phongkhamthuybacsithuc #bacsithucphongkhamthuy #bacsicuathucung #veterinarian #veterinaryclinic #chobigayxuong #meobigayxuong #doghasabrokenbone #cathasbrokenbone #vioagency #viocompany #xuhuong #jyp
Mai xoá… Ước có một cô bạn gái #tokyo #duhocsinhnhatban #nhatban
Mai xoá… Ước có một cô bạn gái #tokyo #duhocsinhnhatban #nhatban


one can of pumpkin and three completely different recipes! 🎃 I wanted to use up an entire can of pumpkin, so I made a creamy pumpkin coffee syrup for my iced latte, sourdough discard pumpkin cornbread muffins, and the softest sourdough pumpkin cookies! everything turned out so good! I also made homemade chili to go with our cornbread, but I didn’t film that part. if you’d like me to share my chili recipe sometime, let me know in the comments! all three recipes are below! #pumpkinrecipes #sourdoughdiscard #pumpkincookies #fallbaking #homemadefromscratch. ☕ creamy pumpkin coffee syrup ingredients 200 g brown sugar (1 cup) 120 g water (½ cup) 80 g pumpkin puree (⅓ cup) 38 g sweetened condensed milk (2 tbsp) 2 tsp vanilla bean paste good pinch of salt instructions add brown sugar, water, and pumpkin puree to a saucepan over medium heat. bring to a gentle simmer and cook for 8 minutes, stirring occasionally. remove from heat and strain thoroughly through a fine-mesh strainer. stir in sweetened condensed milk, vanilla bean paste, and salt until smooth. transfer to a clean glass bottle and refrigerate. store in the refrigerator for 4–7 days. 🎃 sourdough discard pumpkin cookies makes 16 large cookies using a #16kie scoop ingredients 260 g pumpkin puree (about 1 cup + 1 tbsp) 100 g sourdough discard (about ⅓–½ cup) 170 g softened unsalted butter (¾ cup or 1½ sticks) 150 g brown sugar (¾ cup packed) 100 g granulated sugar (½ cup) 1 large egg yolk 2 tsp vanilla bean paste 340 g all-purpose flour (about 2¾ cups) 1 tsp baking soda 1 tsp baking powder 2 tsp cinnamon 1 tsp pumpkin pie spice ½ tsp salt instructions preheat oven to 350°f and line baking sheets with parchment paper. cream softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. add egg yolk, pumpkin puree, sourdough discard, and vanilla bean paste. mix until combined. in a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. gradually add dry ingredients to wet ingredients, mixing just until combined. the dough will be soft and sticky. using a cookie scoop, po#16on dough onto prepared baking sheets, leaving space between each cookie. bake at 350°f for approximately 14–18 minutes, until the tops are set and spring back lightly. allow cookies to cool completely before frosting. 🎃 pumpkin spice cream cheese frosting I used leftover pumpkin spice cream cheese frosting from the pumpkin cinnamon rolls I made earlier that day! Sourdough discard pumpkin cornbread muffins makes 12 muffins ingredients 150 g all-purpose flour (1¼ cups) 150 g yellow cornmeal (about 1 cup) 2 tsp baking powder ½ tsp baking soda ¾ tsp salt ½ tsp cinnamon (optional) 150 g sourdough discard (about ⅔ cup) 150 g pumpkin puree (about ⅔ cup) 120 g whole milk (½ cup) 2 large eggs 85 g melted unsalted butter (6 tbsp) 65 g brown sugar (⅓ cup, packed) 30 g honey (1½ tbsp) instructions preheat oven to 400°f and grease a 12-cup muffin tin. in a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon if using. in a separate bowl, whisk together sourdough discard, pumpkin puree, whole milk, eggs, melted butter, brown sugar, and honey. gently fold the dry ingredients into the wet ingredients until just combined. don’t overmix. divide the batter evenly among 12 muffin cups. bake at 350° for approximately 16–20 minutes, until golden and a toothpick inserted into the center comes out clean. 🎃 homemade pumpkin pie spice ingredients 5 tbsp ground cinnamon 1½ tbsp ground ginger 2 tsp ground nutmeg 1½ tsp ground allspice 1 tsp ground cloves 1 tsp ground cardamom instructions combine all spices in a small bowl and mix thoroughly until evenly blended. transfer to an airtight spice jar and store in a cool, dry place.
one can of pumpkin and three completely different recipes! 🎃 I wanted to use up an entire can of pumpkin, so I made a creamy pumpkin coffee syrup for my iced latte, sourdough discard pumpkin cornbread muffins, and the softest sourdough pumpkin cookies! everything turned out so good! I also made homemade chili to go with our cornbread, but I didn’t film that part. if you’d like me to share my chili recipe sometime, let me know in the comments! all three recipes are below! #pumpkinrecipes #sourdoughdiscard #pumpkincookies #fallbaking #homemadefromscratch. ☕ creamy pumpkin coffee syrup ingredients 200 g brown sugar (1 cup) 120 g water (½ cup) 80 g pumpkin puree (⅓ cup) 38 g sweetened condensed milk (2 tbsp) 2 tsp vanilla bean paste good pinch of salt instructions add brown sugar, water, and pumpkin puree to a saucepan over medium heat. bring to a gentle simmer and cook for 8 minutes, stirring occasionally. remove from heat and strain thoroughly through a fine-mesh strainer. stir in sweetened condensed milk, vanilla bean paste, and salt until smooth. transfer to a clean glass bottle and refrigerate. store in the refrigerator for 4–7 days. 🎃 sourdough discard pumpkin cookies makes 16 large cookies using a #16kie scoop ingredients 260 g pumpkin puree (about 1 cup + 1 tbsp) 100 g sourdough discard (about ⅓–½ cup) 170 g softened unsalted butter (¾ cup or 1½ sticks) 150 g brown sugar (¾ cup packed) 100 g granulated sugar (½ cup) 1 large egg yolk 2 tsp vanilla bean paste 340 g all-purpose flour (about 2¾ cups) 1 tsp baking soda 1 tsp baking powder 2 tsp cinnamon 1 tsp pumpkin pie spice ½ tsp salt instructions preheat oven to 350°f and line baking sheets with parchment paper. cream softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. add egg yolk, pumpkin puree, sourdough discard, and vanilla bean paste. mix until combined. in a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. gradually add dry ingredients to wet ingredients, mixing just until combined. the dough will be soft and sticky. using a cookie scoop, po#16on dough onto prepared baking sheets, leaving space between each cookie. bake at 350°f for approximately 14–18 minutes, until the tops are set and spring back lightly. allow cookies to cool completely before frosting. 🎃 pumpkin spice cream cheese frosting I used leftover pumpkin spice cream cheese frosting from the pumpkin cinnamon rolls I made earlier that day! Sourdough discard pumpkin cornbread muffins makes 12 muffins ingredients 150 g all-purpose flour (1¼ cups) 150 g yellow cornmeal (about 1 cup) 2 tsp baking powder ½ tsp baking soda ¾ tsp salt ½ tsp cinnamon (optional) 150 g sourdough discard (about ⅔ cup) 150 g pumpkin puree (about ⅔ cup) 120 g whole milk (½ cup) 2 large eggs 85 g melted unsalted butter (6 tbsp) 65 g brown sugar (⅓ cup, packed) 30 g honey (1½ tbsp) instructions preheat oven to 400°f and grease a 12-cup muffin tin. in a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon if using. in a separate bowl, whisk together sourdough discard, pumpkin puree, whole milk, eggs, melted butter, brown sugar, and honey. gently fold the dry ingredients into the wet ingredients until just combined. don’t overmix. divide the batter evenly among 12 muffin cups. bake at 350° for approximately 16–20 minutes, until golden and a toothpick inserted into the center comes out clean. 🎃 homemade pumpkin pie spice ingredients 5 tbsp ground cinnamon 1½ tbsp ground ginger 2 tsp ground nutmeg 1½ tsp ground allspice 1 tsp ground cloves 1 tsp ground cardamom instructions combine all spices in a small bowl and mix thoroughly until evenly blended. transfer to an airtight spice jar and store in a cool, dry place.
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#fouryou #movie #tiktok #usa
#fouryou #movie #tiktok #usa

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