@mendez.blog4: 🚨¿Un espejismo, estamos en un domo, o algo más? logran captar un lo que parece ser un espejismo entre las nubes en Panamá #panama

Mendez blog
Mendez blog
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Region: MX
Monday 26 October 2026 13:04:23 GMT
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valdivianawuilliche
Valdiviana Wuilliche 1971 :
Cuando era niña, 10 años, caminaba con Ana una compañera del mismo grado po calle Picarte en Valdivia, Chile; al llegar a la esquina de la misma con Rubén Darío, nos detuvimos,me puse a mirar al cielo y se mostró un inmenso Castillo medieval con todas sus torres y paredes, le dije a Ana mira, y todos los que estuvimos ahí en ese momento lo vimos, ese castillo estaba entre dos nubes muy, pero muy grandes, con el correr del viento, las nubes se juntaron el castillo desapareció, pero no volvió a mostrarse más ¡nunca supe qué fue, esto ocurrió en 1982 entre las 15:30 y las 16:30 pm!
2026-10-26 15:50:26
12
m2olina
Molina :
Jajajajaj. Dice clarito lA
2026-10-26 15:43:34
7
mauriciogabela
M@O :
avenger
2026-10-26 15:29:39
0
rolex4127
Rolex :
se está rompiendo el velo,ese es el mundo real
2026-10-26 14:16:38
3
rutac9
Veraguas y más :
como es arriba es abajo como es abajo así es arriba
2026-10-26 15:45:10
1
jack.murdock1
jack murdock :
EL DISTINTA LA IMAGEN A LA DE ABAJO
2026-10-26 15:47:06
1
thechousen_one
The_siseñor :
dice la biblia y abran señales en el cielo en este mundo todo va a cambiar todo va a terminar
2026-10-26 14:40:29
2
gabriellohernandez
Gabriello :
CD gótica
2026-10-26 17:59:20
0
user27082075991853
Oscar :
ya ví esa película
2026-10-26 13:21:49
1
26_daniel_beby
beby 26 escorpión 🦂 :
eso un portal así donde molino 😂😁😳
2026-10-26 17:23:27
0
daniel.chaile44
Daniel Chaile :
será un portal
2026-10-26 17:39:09
0
johnnymiguelmedin1
Johnny Miguel Medina ruiz :
IA lo tiene loco
2026-10-26 17:43:32
0
crownavarr
🧿Andrés Navarro🧿♎🇨🇱 :
IA goles
2026-10-26 17:32:13
0
nubia.ysabel.blan
Nubia Ysabel Blanco Santo :
en la biblia dice no se dejen engañar por lo q vean mi venida va Aser un abrir y cerrar de ojos mucho van a ser engañados
2026-10-26 17:30:48
1
josegarcia_0215
JoseGarciaL15 :
2026-10-26 15:12:21
0
deivid_silver
Deivid :
Fata Morgana
2026-10-26 17:27:08
0
diego.marin3211
Diego Marin :
bobadas que saca la gente están viviendo en un mundo muy paranoico ya dejen tanta bobada vivan en la realidad
2026-10-26 15:39:19
1
migueldanielvivas
mellizo tigre 🔵🔴🔵 :
2026-10-26 17:24:00
0
m.rodrgu
Rodríguez :
proyecto hard seguro [Inocencia]
2026-10-26 14:30:36
4
user1052534031543
samuel :
o cuando amanece ni se ve
2026-10-26 17:11:59
0
user1052534031543
samuel :
imaginate q fueras al interior en la madrugada
2026-10-26 17:11:47
0
user82170206399123
. :
por favor más claro lean bien IA
2026-10-26 17:19:38
0
carlozvelasquezbo
😁✌🏻 :
se duplicaron los edificios jajaa es un espejo
2026-10-26 17:59:27
0
migueldanielvivas
mellizo tigre 🔵🔴🔵 :
2026-10-26 17:24:10
0
marab391
MariaEsther :
planos del mundo mental...
2026-10-26 13:29:53
0
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Pumpkin Spice Cheesecake with Italian Meringue 🧡 / Ingredients: For the Crust: - 200g graham crackers, finely crushed (1 cup + 1/2 cup) - 100g unsalted butter, melted (7 tablespoons) - 1 teaspoon of ground cinnamon For the Cheesecake Layer: - 600g full-fat cream cheese (2 cups + 2/3 cup) - 200g pumpkin purée (3/4 cup + 1 tablespoon) - 170g light brown sugar (3/4 cup + 1 teaspoon) - 50g granulated sugar (1/4 cup) - 120g sour cream (1/2 cup) - 2 large eggs  - 2 large egg yolks (save the whites for the Meringue) - 200g heavy cream (32% fat) - 1 teaspoon vanilla bean paste - 2 teaspoons of ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg For the Italian Meringue: - 3 large egg whites (90g) - 150g granulated sugar (3/4 cup) - 80g water (1/3 cup)  - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the crust. 2. Finely crush the graham crackers using a food processor or place them in a ziplock bag and crush them with a rolling pin. 3. In a medium bowl, combine the crushed graham crackers with the melted butter and mix until the mixture resembles wet sand. 4. Transfer the mixture to a 22 cm (9-inch) round springform pan lined with parchment paper.  5. Press it firmly and evenly into the bottom of the pan to form a compact crust. 6. Once ready, place the crust in the refrigerator while you prepare the cheesecake filling. 7. Preheat your oven to 160°C (320°F). To create a steamy baking environment, place a separate baking pan filled with hot water on the lowest rack of your oven. This will help the cheesecake bake gently and evenly. 8. In a large bowl, combine the cream cheese, granulated sugar, light brown sugar, vanilla bean paste, pumpkin purée and sour cream. Mix until smooth and creamy. 9. Add the eggs and egg yolks, one at a time, mixing gently after each addition until just incorporated. Be careful not to overmix the batter, as incorporating too much air can cause the cheesecake to crack during baking. 10. Lastly, add the heavy cream and spices. Mix gently until everything is combined. 11. Remove the prepared crust from the refrigerator and pour the cheesecake batter through a fine mesh sieve over the crust. This will help remove any remaining lumps and create an extra smooth texture. 12. Place the cheesecake on the middle rack of your preheated oven and bake at 160°C (320°F) for approximately 65 minutes, or until the edges look set but the center still has a slight wobble when you gently shake the pan. 13. Once baked, turn off the oven and leave the oven door slightly open. 14. Allow the cheesecake to cool gradually inside the oven for 1 hour. 15. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate overnight, for at least 12 hours. 16. The following day, prepare the Italian Meringue. 17. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, without stirring, until the sugar syrup reaches 120°C (248°F) on a candy thermometer. 18. While the syrup is heating, begin whipping the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. 19. Once the sugar syrup reaches 120°C (248°F), immediately remove it from the heat.  20. With the mixer running on low to medium speed, slowly and gradually pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk attachment. 21. Once all the syrup has been incorporated, increase the mixer speed to medium-high and continue whipping for approximately 8 to 10 minutes, or until the meringue becomes thick, glossy and forms stiff peaks. The mixing bowl should also feel close to room temperature. 22. Once the meringue has cooled, add the vanilla bean paste and mix briefly until fully incorporated. 23. Remove the chilled cheesecake from the refrigerator, top woth Meringue and enjoy! #cheesecake #pumpkin #pumpkinspice #asmr #FoodTok
Pumpkin Spice Cheesecake with Italian Meringue 🧡 / Ingredients: For the Crust: - 200g graham crackers, finely crushed (1 cup + 1/2 cup) - 100g unsalted butter, melted (7 tablespoons) - 1 teaspoon of ground cinnamon For the Cheesecake Layer: - 600g full-fat cream cheese (2 cups + 2/3 cup) - 200g pumpkin purée (3/4 cup + 1 tablespoon) - 170g light brown sugar (3/4 cup + 1 teaspoon) - 50g granulated sugar (1/4 cup) - 120g sour cream (1/2 cup) - 2 large eggs - 2 large egg yolks (save the whites for the Meringue) - 200g heavy cream (32% fat) - 1 teaspoon vanilla bean paste - 2 teaspoons of ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg For the Italian Meringue: - 3 large egg whites (90g) - 150g granulated sugar (3/4 cup) - 80g water (1/3 cup) - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the crust. 2. Finely crush the graham crackers using a food processor or place them in a ziplock bag and crush them with a rolling pin. 3. In a medium bowl, combine the crushed graham crackers with the melted butter and mix until the mixture resembles wet sand. 4. Transfer the mixture to a 22 cm (9-inch) round springform pan lined with parchment paper. 5. Press it firmly and evenly into the bottom of the pan to form a compact crust. 6. Once ready, place the crust in the refrigerator while you prepare the cheesecake filling. 7. Preheat your oven to 160°C (320°F). To create a steamy baking environment, place a separate baking pan filled with hot water on the lowest rack of your oven. This will help the cheesecake bake gently and evenly. 8. In a large bowl, combine the cream cheese, granulated sugar, light brown sugar, vanilla bean paste, pumpkin purée and sour cream. Mix until smooth and creamy. 9. Add the eggs and egg yolks, one at a time, mixing gently after each addition until just incorporated. Be careful not to overmix the batter, as incorporating too much air can cause the cheesecake to crack during baking. 10. Lastly, add the heavy cream and spices. Mix gently until everything is combined. 11. Remove the prepared crust from the refrigerator and pour the cheesecake batter through a fine mesh sieve over the crust. This will help remove any remaining lumps and create an extra smooth texture. 12. Place the cheesecake on the middle rack of your preheated oven and bake at 160°C (320°F) for approximately 65 minutes, or until the edges look set but the center still has a slight wobble when you gently shake the pan. 13. Once baked, turn off the oven and leave the oven door slightly open. 14. Allow the cheesecake to cool gradually inside the oven for 1 hour. 15. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate overnight, for at least 12 hours. 16. The following day, prepare the Italian Meringue. 17. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, without stirring, until the sugar syrup reaches 120°C (248°F) on a candy thermometer. 18. While the syrup is heating, begin whipping the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. 19. Once the sugar syrup reaches 120°C (248°F), immediately remove it from the heat. 20. With the mixer running on low to medium speed, slowly and gradually pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk attachment. 21. Once all the syrup has been incorporated, increase the mixer speed to medium-high and continue whipping for approximately 8 to 10 minutes, or until the meringue becomes thick, glossy and forms stiff peaks. The mixing bowl should also feel close to room temperature. 22. Once the meringue has cooled, add the vanilla bean paste and mix briefly until fully incorporated. 23. Remove the chilled cheesecake from the refrigerator, top woth Meringue and enjoy! #cheesecake #pumpkin #pumpkinspice #asmr #FoodTok

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