@itsclarksonsfarm: 🚨Season 5 has been confirmed!!!🚨 #clarksonsfarm

Clarkson’s Farm
Clarkson’s Farm
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Region: GB
Wednesday 06 November 2024 08:07:01 GMT
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jonathan.o.hallor
Jonathan O' Halloran :
Excellent!! delighted 🥰
2024-11-25 18:27:00
0
tori_nic_x
tori💄🪩💃 :
whennn?!?
2024-12-08 21:41:20
0
algicolin
Colinmaher❤️🚗 :
@Aaron🚜🌾
2024-11-09 16:52:26
0
merjajk
MerjaK :
😎
2024-12-27 15:29:56
0
user9384228624930
user9384228624930 :
💯
2024-12-04 17:04:15
0
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2 cups all-purpose flour spooned & leveled 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup unsalted butter softened 1/2 cup granulated sugar 1/4 cup light brown sugar packed 2 large eggs at room temperature 2 teaspoons pure vanilla extract 2 cups mashed ripe banana about 4 medium bananas 1 cup blueberries  Instructions  Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray. For easy removal, line it with parchment paper, leaving some overhang on the sides. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside. In a separate large bowl (or the bowl of a stand mixer), beat the butter, granulated sugar, and brown sugar together for 4-5 minutes until light and fluffy. Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed. Add the mashed bananas and mix until fully combined. The mixture may look slightly lumpy—this is normal! Gradually add the dry ingredient mixture to the wet iingredients. Add blueberries and stir until just combined. Don’t overmix to keep the bread soft and moist. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes. Let the banana bread cool in the pan for 20 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely.  #bread #bananabread
2 cups all-purpose flour spooned & leveled 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup unsalted butter softened 1/2 cup granulated sugar 1/4 cup light brown sugar packed 2 large eggs at room temperature 2 teaspoons pure vanilla extract 2 cups mashed ripe banana about 4 medium bananas 1 cup blueberries Instructions Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray. For easy removal, line it with parchment paper, leaving some overhang on the sides. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set it aside. In a separate large bowl (or the bowl of a stand mixer), beat the butter, granulated sugar, and brown sugar together for 4-5 minutes until light and fluffy. Beat in the eggs, one at a time, making sure each is fully mixed in before adding the next. Then, mix in the vanilla extract. Scrape down the sides of the bowl as needed. Add the mashed bananas and mix until fully combined. The mixture may look slightly lumpy—this is normal! Gradually add the dry ingredient mixture to the wet iingredients. Add blueberries and stir until just combined. Don’t overmix to keep the bread soft and moist. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes. Let the banana bread cool in the pan for 20 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely. #bread #bananabread

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