@me.core57_38: #senkuishigami #genasagiri #sengen #drstone #anime #senku #gen #genius

me.core57_38
me.core57_38
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Wednesday 17 May 2023 20:31:14 GMT
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jellyfish_luka
°❀⋆.ೃ Amber ࿔*:・ 💮 :
AND THE CROWD IS... Still petrified?
2025-01-22 10:50:49
5
vivizaldi
Vivi_Zal :
Sengen canon💖
2024-12-03 01:07:55
7
daz_536
Daz_536 :
Poco se habla de lo bien que les queda la canción (Sengen más canon que mi vida y existencia, mis papis)
2025-07-09 20:50:19
0
science_jo
Jo :
💜💜💜
2025-05-13 03:06:32
0
erenxz_5
Meh :
Senhaku>>
2024-01-07 21:18:05
1
ekaterinieko20
Eko20 :
I love both
2023-07-03 16:38:59
2
community_solarballs
🌎•. 𝗘𝗔𝗥𝗧𝗛 •.🌎 :
muy canon
2025-01-19 14:39:29
2
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Peach upside down cake… single serve edition! Perfect for when you just want a personal sized sweet.  Ingredients- 1 tablespoon unsalted butter melted 1½ tablespoons white granulated sugar ⅛ teaspoon vanilla bean paste  1 large yolk    ⅛ teaspoon baking powder  Pinch fine table salt pinch ground nutmeg  pinch ground cinnamon 2.5 tablespoons blanched almond flour 1/2 a medium peach halves and pitted   “Caramel”-  1.5 tablespoons dark brown sugar 2 teaspoons water   Steps-   1. Preheat your oven to 325 convection (or 350F regular bake). 2. Spray a ramekin with nonstick spray or generously grease with butter. 3. In a small bowl stir together the dark brown sugar and 2 teaspoons of water. You just want the consistency to be syrupy but not watery. Add a drop more water if need be. Pour the sugar syrup into the greased ramekin.  4. In a another small bowl stir together the melted butter, white sugar and vanilla paste. Stir until combined and then add in the yolk followed by the salt, nutmeg and cinnamon just until incorporated. Finally, stir in the almond flour.  5. Place the peach half inside facing down into the ramekin on top of the syrup. Pour the batter over the top and spread it evenly trying to cover as much of the peach as you can.  6. Bake on the middle rack of your oven for 20-23. Mins or until golden brown on the edges and a toothpick comes out clean. Allow it to cool for 7-10 minutes then carefully flip the cake over onto a plate to release it. (Be sure to flip it while its warm or it could get stuck). Enjoy on its own or with a scoop of ice cream, whipped cream, plain yogurt or even a little creme fraische.
Peach upside down cake… single serve edition! Perfect for when you just want a personal sized sweet. Ingredients- 1 tablespoon unsalted butter melted 1½ tablespoons white granulated sugar ⅛ teaspoon vanilla bean paste 1 large yolk ⅛ teaspoon baking powder Pinch fine table salt pinch ground nutmeg pinch ground cinnamon 2.5 tablespoons blanched almond flour 1/2 a medium peach halves and pitted “Caramel”- 1.5 tablespoons dark brown sugar 2 teaspoons water Steps- 1. Preheat your oven to 325 convection (or 350F regular bake). 2. Spray a ramekin with nonstick spray or generously grease with butter. 3. In a small bowl stir together the dark brown sugar and 2 teaspoons of water. You just want the consistency to be syrupy but not watery. Add a drop more water if need be. Pour the sugar syrup into the greased ramekin. 4. In a another small bowl stir together the melted butter, white sugar and vanilla paste. Stir until combined and then add in the yolk followed by the salt, nutmeg and cinnamon just until incorporated. Finally, stir in the almond flour. 5. Place the peach half inside facing down into the ramekin on top of the syrup. Pour the batter over the top and spread it evenly trying to cover as much of the peach as you can. 6. Bake on the middle rack of your oven for 20-23. Mins or until golden brown on the edges and a toothpick comes out clean. Allow it to cool for 7-10 minutes then carefully flip the cake over onto a plate to release it. (Be sure to flip it while its warm or it could get stuck). Enjoy on its own or with a scoop of ice cream, whipped cream, plain yogurt or even a little creme fraische.

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