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Viv 🍰
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Strawberry cheesecake cookie bars❤️🍓 Ingredients Cookie Dough - 3/4 cup unsalted butter, melted (I browned mine) - 1/2 cup granulated sugar - 1/2 cup powdered sugar - 1 1/2 tsp vanilla extract - 1 tsp strawberry extract - 1 large egg - 1 egg yolk - 2 1/2 cups @King Arthur Baking all-purpose flour - 1 1/2 tsps baking powder - 1/2 tsp baking soda - 1/4 tsp salt Strawberry filling - 4-6 strawberries, diced - 1 tsps cornstarch - 1/2 tbsp strawberry jam Cream Cheese Frosting - 1/4 cup unsalted butter, room temp - 4 oz cream cheese, room temp - 1 tsp vanilla extract - 1/2 tsp strawberry extract - 1 1/2 cups powdered sugar - 1/4-1/2 cup @Smuckers strawberry jam (as much as you wish!) Directions - Preheat oven to 350 F. Line an 8x8 pan with parchment paper. Set aside. - In a large bowl, whisk together the melted butter and BOTH sugars. - Add the egg, egg yolk, and extracts. Whisk until combined. - Add baking powder, baking soda and salt. Stir until combined. - Add the all-purpose flour, 1/2 cup at a time and mix until flour is just incorporated. - Flatten the cookie dough into the prepared pan with a very slight “well” in the middle. - In a small bowl, mix together the strawberries, strawberry jam, and cornstarch. Place on top of the dough center. - Bake for 25-30 minutes until the edges are slightly golden brown. - After removing from oven, allow the cookie bars to cool in the pan before spreading the frosting. To make frosting: - In a large bowl, beat the unsalted butter and cream cheese until light and creamy. - Add in the strawberry extract and powdered sugar. Beat until creamy. - Spread frosting on top of the cooled bars! Add a layer of strawberry jam on top. - Store in an airtight container in the refrigerator for 3-4 days.
00:23lemon blueberry loaf! one of my all time favorite recipes😩🫐🍋 Ingredients: - 1 cup granulated sugar - 1/2 cup butter unsalted, room temp - 2 large eggs, room temp - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1/2 teaspoon salt - 1 1/2 cups all-purpose flour + 1-2 tbsps of flour - 1 teaspoon baking powder - 1/2 cup whole milk - 1 cup whole fresh blueberries Directions: - Preheat your oven to 350°F and line a loaf pan with parchment paper - In a medium bowl, sift together the flour, baking powder, and salt. Set aside. - In a small bowl, mix the blueberries with 1-2 tbsps of flour until the blueberries are coated. Set aside. - In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. - Beat in the eggs, lemon juice & zest. Gradually add the dry mixture in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the blueberries. - Pour the batter into the prepared pan and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready. - Let loaf cool, then enjoy!
00:19Zucchini bars💚 Mixing bowls and meausring cups from @Pyrex ❤️ Ingredients - 3/4 cup granulated sugar - 1/4 cup vegetable oil - 1/4 cup applesauce - 2 large eggs - 1/2 tsp vanilla extract - 1 cup all-purpose flour - 1/2 tsp. salt - 1 tsp cinnamon - 1 tsp baking soda - 1/8 tsp baking powder - 1/2 c rolled oats - 1 cup shredded zucchini Cream Cheese Frosting: - 4 oz cream cheese, room temp - 1/4 cup unsalted butter, room temp - 1 1/4 cup powdered sugar - Cinnamon, to sprinkle on top Directions - Preheat the oven to 350 F, and line an 8x8 pan with parchment paper. Set aside. - In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder until combined. Set aside. - In a large mixing bowl, combine the sugar, oil, applesauce, eggs, and vanilla. Beat well. - Add the flour mixture, and mix until almost combined. - Add the oats and shredded zucchini. Stir to combine. - Pour the batter into the prepared pan. - Bake for about 32-35 minutes or until a toothpick comes out with only a couple of crumbs. - Let the bars cool completely before spreading the frosting. - To make the frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth. - Add the powdered sugar. Mix on low until the powdered sugar is incorporated. Then beat well for a couple of minutes until the frosting is light and fluffy. - Spread the frosting onto the cooled bars.
00:21Espresso tres leches! Coffee desserts are becoming ny favvvv❤️☕️ recipe is posted in my bio!
00:41Coconut cupcakes with a “bird’s nest”🥥🧁🐣 this is a super quick and easy last minute dessert to make this Easter weekend! Bowls and measuring cups by @Pyrex ❤️ Ingredients - 1 box of @Betty Crocker white cake mix - 1 tsp baking powder - 1 cup shredded sweetened coconut - 3 large egg whites - 3/4 cup coconut milk - 1/2 cup vegetable oil - 1/2 cup sour cream - 1 tsp coconut extract Frosting - 4 oz cream cheese - 3/4 cups heavy whipping cream - 1/2 cup powdered sugar - 1 tsp coconut extract Topping: - Toasted coconut - @Cadbury USA mini eggs Directions: - Pre-heat to 350° F, and line a cupcake tray with cupcake liners. - In a large mixing bowl, whisk all the wet ingredients until well combined: egg whites, coconut milk, vegetable oil, sour cream, and coconut extract. - Add in the cake mix and baking powder and mix until just combined. - Fold in the shredded coconut. - Using a cookie scoop, scoop the batter into each cupcake liner (about 3/4 full). - Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Cool completely. - To make the frosting: beat the cream cheese on medium-high speed until the cream cheese is smooth and free of lumps. - Add in heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and coconut extract and beat until stiff peaks form. Use immediately or keep refrigerated. - To assemble the cupcakes, pipe the frosting on the outer edge of the cupcake so there’s a gap in the middle. Top with the toasted coconut and make sure there’s a well in the middle so it resembles a nest. Add your Cadbury eggs in the “nest.” - Enjoy!
00:23Key lime pie bars💚🍋 Ingredients For the crust - 2 cups graham crackers, crushed - 5 tbsps unsalted butter, melted For the filling - 3 egg yolks, room temp - Zest from 1 key lime - 1 (14 oz.) can sweetened condensed milk - 2/3 cup key lime juice - pinch of salt Whipped cream - 1 cup heavy cream, cold - 2-3 tbsps powdered sugar Directions: - Preheat the oven to 350°F. Line a 8x8 pan with parchment paper. - To make the crust: combine the crushed graham crackers and melted butter until fully combined. Press into the prepared pan, while going up the edges a little. Bake for 10 minutes. Remove and set aside while you make the filling. - In a medium bowl, beat the egg yolks and zest on high speed with the whisk attachment on an electric mixer for about 2-3 minutes. - Add the sweetened condensed milk and beat again on high speed for 1-2 minutes. - Stir in the lime juice and salt with a spatula until combined. - Pour the filling onto the crust and smooth out the top. - Bake for 10-15 minutes or until the center is mostly set, but with a slight jiggle. - Remove from the oven and cool to room temperature. Then, refrigerate for at least 3 hours or overnight. - To make the whipped cream: Add the heavy cream and powdered sugar to a mixing bowl. Mix on medium speed until cream starts to thicken. Continue mixing on medium to high speed until soft peaks form. - Spoon the whipped cream onto the bars, spread with an offset spatula. - Top with a little more lime zest and enjoy!
00:22Orange cake🍊🍰 Ingredients: - 2 cups all-purpose flour - 2 tsps baking powder - 1/4 tsp baking soda - 1/2 tsp salt - 1 cup granulated sugar - 1 1/2 tbsp orange zest - 1/3 cup fresh orange juice - 3 large eggs - 1 tsp vanilla extract - 3/4 cup full-fat greek yogurt - 1/2 cup vegetable oil Directions: - Preheat the oven to 350°F, and grease a 6-cup Bundt pan. Set aside. - In a small bowl, combine flour, baking powder, soda, and salt. Set aside. - In a large bowl, add the granulated sugar and orange zest. - Use your fingers rub the zest into the sugar. Do this for around two minutes. - Add the orange juice, eggs, oil, greek yogurt and vanilla, and beat well to combine. - Whisk through the dry ingredients until combined, but don't over-mix the batter. - Pour batter into the prepared pan. - Bake the cake for around 38-43 minutes or until a toothpick inserted into the cake comes out clean. - Let the cake cool in the pan for 10 minutes before removing it and letting it cool to room temperature on a cooling rack. - To serve, the cooled cake can be dusted with icing sugar or drizzled with a orange glaze.
00:29Banana muffin cookies!🍪🍌 Ingredients Cookies: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1 egg - 2 tbsp milk - 1 1/2 all purpose flour - 3/4 tsp baking soda - 1 tsp cinnamon - 1/4 tsp salt - 1 large banana, ripe and mashed - 1/2 tsp vanilla Crumble - 6 tbsps unsalted butter - 3/4 cup all purpose flour - 1/4 cup sugar - 1/2 tsp cinnamon Directions - In a large bowl, beat together the butter and sugar until light and fluffy. - Add the egg, milk, and vanilla to the mixture. - Add in the banana. - In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the flour mixture to the wet. Fold until combined. - Cover bowl with plastic wrap and let it chill in fridge for at least 1 hour. - To make the crumble: In a small bowl, stir together the flour, sugar, and cinnamon. Add in chunks of butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside. - Scoop out a ball of a dough using a cookie scoop and place onto a cookie sheet. Make an indent in the middle of the cookie either using the back of the cookie scoop or your fingers. - Sprinkle some of the crumble (a little over a tablespoon) on top of the well. Repeat with the rest of the dough and crumble. - Bake for 10-12 minutes at 350 F, or until slightly golden brown on the edges. - Let it cool on the tray before transferring to a wire rack.
00:22#sponsored Puff Pastry Berries & Cream Bunnies🐰🍓The cutest Easter treat that’s made using @Jus-Rol North America puff pastry! Jus-Rol’s ready-to-bake puff pastry dough, requires no thawing time and makes it so easy to create fun, holiday treats! #AmazingMadeEasy Find Jus-Rol Puff Pastry in the refrigerated dairy case in a store near you at the link in my bio! Ingredients: - 1 package of Jus-Rol puff pastry - 1/2 cup heavy cream - 1-2 tbsps powdered sugar 1/2 tsp vanilla Strawberries, diced Directions: - Preheat the oven to 425 F. - Lay out your puff pastry dough on top of the tray and cut out your shapes using a bunny-shaped cookie cutter. Remove any excess dough from the tray. - Bake for 15-20 minutes, or until lightly golden. - While it’s baking, prepare the whipped cream. - Using a hand mixer, beat the heavy cream, powdered sugar and vanilla until it thickens to the consistency you desire. - Once the puff pastries are finished baking and mostly cooled, cut them horizontally so there’s a top and bottom layer (similar to a sandwich). - Pipe the whipped cream on the bottom layer and top with strawberries, and place the other puff pastry layer on top. - Sprinkled with powdered sugar and enjoy!
00:30TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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