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Sunday 25 October 2026 05:44:30 GMT

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peterchikwado7 :

God pls answer my prayers

2026-10-25 14:52:33

0

Onyeoma Ogbonnaya :

The God that answer by fire🔥 you are my God 🙏🙏🙏

2026-10-25 16:40:48

0

Chukwuma Okafor :

God is good

2026-10-25 15:05:40

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chizoba okolie :

God is master

2026-10-25 14:49:26

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ifeanyi :

thank you Lord for everything

2026-10-25 17:04:11

0

SJ js :

God is the greatest 🙏🙏🙏🙏

2026-10-25 14:38:22

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Ezinne Mirian :

Lord please listen to my heart 🙏

2026-10-25 11:18:08

2

chinedu :

God is the greatest 🙌 🙏.

2026-10-25 08:38:34

2

kingzy :

God please answer my prayers

2026-10-25 12:15:01

0

angel :

thank u Jesus

2026-10-25 08:36:50

2

Morgan Stanley :

Lord heail me

2026-10-25 18:21:13

0

user94638338951 :

My great God 🙇‍♀️🙏

2026-10-25 15:21:08

0

Favour Ikechi :

god is good

2026-10-25 18:43:06

0

Jozach96 :

Excess power 🙌

2026-10-25 18:07:22

0

oma marvelous :

Amen and Amen 🙏🙏 8

2026-10-25 18:23:18

0

amaka nwa :

Indeed you are great God🥰🥰

2026-10-25 18:44:01

0

candi crush :

my father is great

2026-10-25 18:37:54

0

gracious :

ebube🙌🙌🙌🙌🙌

2026-10-25 14:07:34

0

EKE Sebastine :

Iseee

2026-10-25 13:37:31

0

Munatech venture :

this is what we need now

2026-10-25 13:35:28

0

Ada zion 92 :

Amen Amen

2026-10-25 18:46:39

0

chef tonia /decorator :

God of the old the ancient of days

2026-10-25 13:45:24

0

O O BABYS :

Amen Amen Amen

2026-10-25 13:52:07

0

chef tonia /decorator :

I salute you god

2026-10-25 13:45:32

0

ella baby :

amen

2026-10-25 06:39:15

0

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bayi lucu#ngakak#🤣🤣🤣🤣 #kocak #fypシ

bayi lucu#ngakak#🤣🤣🤣🤣 #kocak #fypシ

Caramel apple cider cheesecake🍂🍏🍰 Recipe: Ingredients Apple cider reduction -3 cups apple cider Apple pie filling -3 Granny Smith apples (about 3 1/2 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -1 Tbsp lemon juice -2 Tbsp unsalted butter (28g) -Pinch of salt -1 Tbsp cornstarch mixed with 1 Tbsp water Crust -2 cups graham cracker crumbs (225g) -2 Tbsp granulated sugar -1 Tbsp light brown sugar -8 Tbsp unsalted butter, melted (113g) -Pinch of salt Cheesecake -32 oz cream cheese, softened (907g) -1 cup granulated sugar (198g) -2 Tbsp all-purpose flour (15g) -1/2 cup sour cream (120g) -1/4 cup apple cider reduction (60g) -2 tsp vanilla -1/2 tsp cinnamon -1/8 tsp salt -4 eggs, room temperature Apple cider caramel -1 cup granulated sugar (200g) -5 Tbsp unsalted butter, room temperature and cut into pieces (71g) -1/3 cup + 1 Tbsp heavy cream, warmed (95g) -3 Tbsp apple cider reduction, warmed -1/2 tsp vanilla -1/2 tsp fine sea salt Instructions Apple cider reduction: 1. Bring apple cider to a gentle boil over medium heat. Reduce to medium-low and simmer uncovered until reduced to 1/2 cup, stirring occasionally. 2. Let cool completely. Reserve 1/4 cup for the cheesecake and 3 Tbsp for the caramel. Apple pie filling: 1. In a saucepan over medium heat, combine the apples, brown sugar, cinnamon, lemon juice, butter, and salt. 2. Cover and cook for 7-9 minutes, stirring occasionally, until the apples soften. 3. Stir in cornstarch mixture and cook uncovered for another 1-2 minutes until thickened. Let cool completely. Crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Mix the graham cracker crumbs, both sugars, salt, and melted butter until combined. 3. Press firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes and set aside. Cheesecake: 1. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. 2. Mix in sour cream, apple cider reduction, vanilla, cinnamon, and salt. 3. On low speed, add the eggs one at a time, mixing until combined. Add the flour with the last egg. 4. Pour half the batter into the crust. Evenly spoon the cooled apple filling on top, leaving a 1/2-inch border around the edges. Carefully cover with the remaining batter and smooth the top. 5. Wrap the outside of the springform pan tightly with foil and place in a large roasting pan. Add hot water until it reaches halfway up the sides of the springform pan. 6. Bake at 325°F for 100-120 minutes. Start checking at 90 minutes, then every 10 minutes. The edges should be set, with a slight Jell-O-like jiggle in the center. 7. Turn off oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove from water bath and foil, then cool at room temperature for 1-2 hours. Refrigerate at least 6 hours, preferably overnight. Apple cider caramel: 1. In separate containers, warm the heavy cream and apple cider reduction individually until just warm. Set aside. 2. Add the sugar to a saucepan over medium-low to medium heat. Once it begins melting, gently stir until completely melted and golden amber. Remove from heat. 3. Carefully whisk in the butter a few pieces at a time until combined. Slowly pour in the warm heavy cream while whisking, followed by the apple cider reduction. The caramel will bubble up as you add each ingredient, which is normal. 4. Return to medium-low heat and stir constantly for 3-5 minutes, until smooth and slightly thickened, reaching 214-216°F. 5. Remove from heat and stir in the vanilla and salt. Let cool for about 45 minutes, or until it reaches 90-100°F. 6. Pour about 3/4 cup of caramel over the completely chilled cheesecake, spreading gently toward the edges. Save the rest for drizzling over slices. 7. Refrigerate 1 hour before slicing, or freeze 10 minutes if in a rush. #caramel #apple #cheesecake #baking #Recipe

Caramel apple cider cheesecake🍂🍏🍰 Recipe: Ingredients Apple cider reduction -3 cups apple cider Apple pie filling -3 Granny Smith apples (about 3 1/2 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -1 Tbsp lemon juice -2 Tbsp unsalted butter (28g) -Pinch of salt -1 Tbsp cornstarch mixed with 1 Tbsp water Crust -2 cups graham cracker crumbs (225g) -2 Tbsp granulated sugar -1 Tbsp light brown sugar -8 Tbsp unsalted butter, melted (113g) -Pinch of salt Cheesecake -32 oz cream cheese, softened (907g) -1 cup granulated sugar (198g) -2 Tbsp all-purpose flour (15g) -1/2 cup sour cream (120g) -1/4 cup apple cider reduction (60g) -2 tsp vanilla -1/2 tsp cinnamon -1/8 tsp salt -4 eggs, room temperature Apple cider caramel -1 cup granulated sugar (200g) -5 Tbsp unsalted butter, room temperature and cut into pieces (71g) -1/3 cup + 1 Tbsp heavy cream, warmed (95g) -3 Tbsp apple cider reduction, warmed -1/2 tsp vanilla -1/2 tsp fine sea salt Instructions Apple cider reduction: 1. Bring apple cider to a gentle boil over medium heat. Reduce to medium-low and simmer uncovered until reduced to 1/2 cup, stirring occasionally. 2. Let cool completely. Reserve 1/4 cup for the cheesecake and 3 Tbsp for the caramel. Apple pie filling: 1. In a saucepan over medium heat, combine the apples, brown sugar, cinnamon, lemon juice, butter, and salt. 2. Cover and cook for 7-9 minutes, stirring occasionally, until the apples soften. 3. Stir in cornstarch mixture and cook uncovered for another 1-2 minutes until thickened. Let cool completely. Crust: 1. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. 2. Mix the graham cracker crumbs, both sugars, salt, and melted butter until combined. 3. Press firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes and set aside. Cheesecake: 1. In a large bowl, beat the cream cheese until smooth. Add the sugar and mix until combined. 2. Mix in sour cream, apple cider reduction, vanilla, cinnamon, and salt. 3. On low speed, add the eggs one at a time, mixing until combined. Add the flour with the last egg. 4. Pour half the batter into the crust. Evenly spoon the cooled apple filling on top, leaving a 1/2-inch border around the edges. Carefully cover with the remaining batter and smooth the top. 5. Wrap the outside of the springform pan tightly with foil and place in a large roasting pan. Add hot water until it reaches halfway up the sides of the springform pan. 6. Bake at 325°F for 100-120 minutes. Start checking at 90 minutes, then every 10 minutes. The edges should be set, with a slight Jell-O-like jiggle in the center. 7. Turn off oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove from water bath and foil, then cool at room temperature for 1-2 hours. Refrigerate at least 6 hours, preferably overnight. Apple cider caramel: 1. In separate containers, warm the heavy cream and apple cider reduction individually until just warm. Set aside. 2. Add the sugar to a saucepan over medium-low to medium heat. Once it begins melting, gently stir until completely melted and golden amber. Remove from heat. 3. Carefully whisk in the butter a few pieces at a time until combined. Slowly pour in the warm heavy cream while whisking, followed by the apple cider reduction. The caramel will bubble up as you add each ingredient, which is normal. 4. Return to medium-low heat and stir constantly for 3-5 minutes, until smooth and slightly thickened, reaching 214-216°F. 5. Remove from heat and stir in the vanilla and salt. Let cool for about 45 minutes, or until it reaches 90-100°F. 6. Pour about 3/4 cup of caramel over the completely chilled cheesecake, spreading gently toward the edges. Save the rest for drizzling over slices. 7. Refrigerate 1 hour before slicing, or freeze 10 minutes if in a rush. #caramel #apple #cheesecake #baking #Recipe

SHE IS FINALLY HOME WITH 2LC 🤍 || #HonkaiStarRail #hsrcreators #hsrtrailer #pearl #honkaistarrailedit

SHE IS FINALLY HOME WITH 2LC 🤍 || #HonkaiStarRail #hsrcreators #hsrtrailer #pearl #honkaistarrailedit

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