@nafiguiyamagni779: Mali puissancii

Nafiguiya magni

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Region: ML

Sunday 08 November 2026 18:23:19 GMT

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Fleur 🌸 :

Mali puissanciiiiii omagne dai

2026-11-08 18:51:14

21

Moussa Konaté :

ce la vérité qui peut osé allah kama dans 10ans ke mali sera comme Russie Afrique 😏😏

2026-11-08 23:19:13

3

Mahamadou :

Voici un Ivoirien qui voit clair walaye 🤣

2026-11-08 21:34:26

9

Hadja miakonate4121 :

Il est vraiment inteligent walaye😂😂😂😂😂😂😂😂😂

2026-11-08 21:13:32

7

Adama Traoré. tafisr coraniqu :

mon. frrele. chapau. a toi. long. vis.

2026-11-08 22:59:11

2

Mohamed sissoko🇲🇱 :

Match amical avec ado 😂😂

2026-11-08 21:18:32

4

Sideski Coulibaly :

vrai

2026-11-08 21:02:20

4

ahmadou tall :

c'est vrai

2026-11-08 22:18:24

2

user18688810314938 :

Sans débat 🤣🤣🤣 Wly 🤣🤣🤣

2026-11-08 21:07:40

2

Mamallah jr :

chapeau à toi frere

2026-11-08 21:33:15

1

ObameOfang :

C'est la vérité

2026-11-08 20:53:16

2

Sounbaka501☠️ :

2026-11-08 21:52:56

2

Madou Traore :

💚💛❤️

2026-11-08 20:55:43

1

Mme Doumbia nafi :

😂😂😂😂😂😂

2026-11-08 20:09:06

1

M D révolutionnaire :

😂😂😂😂😂

2026-11-08 20:00:57

1

TBG choco :

2026-11-08 18:28:02

0

ouattara pcs :

2026-11-08 23:24:13

0

maliba Bouba :

imra le Malien

2026-11-08 23:00:38

0

sekou coulibaly :

j'ai regardé cette vidéo plusieurs fois vraiment

2026-11-08 22:48:24

0

BroulayeSidibe :

😂😂😂😂

2026-11-08 23:21:04

0

KONÉ ALOU :

2026-11-08 23:03:17

0

Mamadou Dembele :

😁

2026-11-08 23:06:47

0

Bocar Djibo :

2026-11-08 23:12:22

0

To see more videos from user @nafiguiyamagni779, please go to the Tikwm homepage.

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Midsommartårta (Swedish midsummer cake) Welcome back to My Earth Kitchen. Today is a little extra special because it’s my birthday🎉. As I entered my forties, we celebrated with a traditional Swedish midsummer cake. I am not a fan of buttercream frosted cakes thats why I baked myself the lightest and most seasonal cake ever.😋 And for my Swedish friends, yes I took a bit of the non-traditional path to the classic Midsommartårta and added mangoes and blueberries to give it a little personal favorite touch.♥️ This recipe is packed with the brightest summer berries and sweet mangoes for an eye-appealing color contrast. The tender sponge layers are filled with diplomat cream and topped with whipped cream, the whole combo perfectly capturing the magic of the sunniest days of the year. Let’s head into the kitchen and bake a slice of summer.🥰 #Summer #dessert #dessert #swedish

Midsommartårta (Swedish midsummer cake) Welcome back to My Earth Kitchen. Today is a little extra special because it’s my birthday🎉. As I entered my forties, we celebrated with a traditional Swedish midsummer cake. I am not a fan of buttercream frosted cakes thats why I baked myself the lightest and most seasonal cake ever.😋 And for my Swedish friends, yes I took a bit of the non-traditional path to the classic Midsommartårta and added mangoes and blueberries to give it a little personal favorite touch.♥️ This recipe is packed with the brightest summer berries and sweet mangoes for an eye-appealing color contrast. The tender sponge layers are filled with diplomat cream and topped with whipped cream, the whole combo perfectly capturing the magic of the sunniest days of the year. Let’s head into the kitchen and bake a slice of summer.🥰 #Summer #dessert #dessert #swedish

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Thanksgiving Creamy Cranberry Cheesecake TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling YIELD: 16 servings This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. Ingredients 9 whole cinnamon graham crackers, crushed 1 tablespoon plus 1 cup sugar, divided 1/4 cup butter, melted 2 packages (8 ounces each) reduced-fat cream cheese, cubed 1 package (8 ounces) fat-free cream cheese, cubed 3/4 cup fat-free sour cream 3 large egg whites, room temperature, lightly beaten 1 tablespoon lemon juice 2 teaspoons vanilla extract 1 teaspoon rum extract TOPPING: 3/4 cup sugar 1/4 cup orange juice 2 tablespoons water 1-1/2 teaspoons grated orange zest 1/4 teaspoon minced fresh gingerroot 2 cups fresh or frozen cranberries 1/4 cup chopped pecans Directions 1. Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. 2. In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. 3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. 4. Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. 5. In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. 6. Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers. #cranberrycheesecake #followmyrecipesdaily #newrecipesposteddaily #phototrend #EasyDesserts

Thanksgiving Creamy Cranberry Cheesecake TOTAL TIME: Prep: 40 min. Bake: 55 min. + chilling YIELD: 16 servings This creamy cheesecake is perfect for holiday desserts. The colorful topping is so good that I prepare it separately and use it as a cranberry side dish at Thanksgiving. Ingredients 9 whole cinnamon graham crackers, crushed 1 tablespoon plus 1 cup sugar, divided 1/4 cup butter, melted 2 packages (8 ounces each) reduced-fat cream cheese, cubed 1 package (8 ounces) fat-free cream cheese, cubed 3/4 cup fat-free sour cream 3 large egg whites, room temperature, lightly beaten 1 tablespoon lemon juice 2 teaspoons vanilla extract 1 teaspoon rum extract TOPPING: 3/4 cup sugar 1/4 cup orange juice 2 tablespoons water 1-1/2 teaspoons grated orange zest 1/4 teaspoon minced fresh gingerroot 2 cups fresh or frozen cranberries 1/4 cup chopped pecans Directions 1. Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. 2. In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. 3. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. 4. Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. 5. In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. 6. Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers. #cranberrycheesecake #followmyrecipesdaily #newrecipesposteddaily #phototrend #EasyDesserts

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