@fayns_webwonders: Vinyl Dumbbells Candy Colored Vinyl Coated for BEGINNERS! 💯💫 CLICK THE YELLOW BASKET TO ORDER! #dumbbell #dumbbellworkout#affiliatemarketingforbeginners #affiliatemarketing #tiktokshop #tiktokfinds #foryoupage #fyp #dumbbells #pinkdumbbells #fitnessph #workoutsfromhome #beginnerworkout #bicepsworkout #biceps #triceps #Fitness #armworkout

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JhynzyCael Vergara V :

2 na ba xa ang 195

2022-12-19 03:10:21

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euch gehts nicht so gut

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🎃 Classic Pumpkin Roll Recipe #pumpkinroll #pumpkinswissroll #pumpkinjellyroll #pumpkindessert #pumpkinrollcake Ingredients For the Sponge (Cake): • ¾ cup all-purpose flour • ½ tsp baking powder • ½ tsp baking soda • ½ tsp ground cinnamon • ½ tsp pumpkin pie spice • ¼ tsp salt • 3 large eggs • 1 cup sugar • ⅔ cup pumpkin puree (not pumpkin pie filling) For the Filling: • 8 oz cream cheese, softened • 1 cup powdered sugar • 6 tbsp butter, softened • 1 tsp vanilla extract For Finishing: • Powdered sugar (for dusting the towel + finished roll) Instructions Step 1: Prepare Your Pan 1. Preheat oven to 375°F (190°C). 2. Grease a 15x10-inch jelly roll pan (or similar) and line it with parchment paper, leaving some overhang so you can lift the cake later. Grease and flour the parchment lightly too. Step 2: Make the Cake Batter 1. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. 2. In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale (about 2–3 minutes). 3. Mix in the pumpkin puree until smooth. 4. Gently fold in the dry ingredients until just combined (don’t overmix). Step 3: Bake the Cake 1. Spread the batter evenly into the prepared pan. Smooth the top with a spatula. 2. Bake for 11–13 minutes, or until the cake springs back when lightly touched in the center. Step 4: Roll the Cake While Warm (This step is key for avoiding cracks later!) 1. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. 2. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper. 3. Starting at the short end, roll the cake up with the towel inside (yes, towel and all). This “teaches” the cake to hold its rolled shape. 4. Let it cool completely, rolled up, on a wire rack (about 1 hour). Step 5: Make the Filling 1. Beat together the cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy. Step 6: Fill and Re-Roll 1. Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a tiny border around the edges so it doesn’t squeeze out. 2. Re-roll the cake (this time without the towel). 3. Wrap it in plastic wrap and chill at least 30 minutes so it sets before slicing. Step 7: Finish and Serve • Dust with powdered sugar right before serving for that classic look. • Slice with a sharp serrated knife for neat spirals.

🎃 Classic Pumpkin Roll Recipe #pumpkinroll #pumpkinswissroll #pumpkinjellyroll #pumpkindessert #pumpkinrollcake Ingredients For the Sponge (Cake): • ¾ cup all-purpose flour • ½ tsp baking powder • ½ tsp baking soda • ½ tsp ground cinnamon • ½ tsp pumpkin pie spice • ¼ tsp salt • 3 large eggs • 1 cup sugar • ⅔ cup pumpkin puree (not pumpkin pie filling) For the Filling: • 8 oz cream cheese, softened • 1 cup powdered sugar • 6 tbsp butter, softened • 1 tsp vanilla extract For Finishing: • Powdered sugar (for dusting the towel + finished roll) Instructions Step 1: Prepare Your Pan 1. Preheat oven to 375°F (190°C). 2. Grease a 15x10-inch jelly roll pan (or similar) and line it with parchment paper, leaving some overhang so you can lift the cake later. Grease and flour the parchment lightly too. Step 2: Make the Cake Batter 1. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. 2. In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale (about 2–3 minutes). 3. Mix in the pumpkin puree until smooth. 4. Gently fold in the dry ingredients until just combined (don’t overmix). Step 3: Bake the Cake 1. Spread the batter evenly into the prepared pan. Smooth the top with a spatula. 2. Bake for 11–13 minutes, or until the cake springs back when lightly touched in the center. Step 4: Roll the Cake While Warm (This step is key for avoiding cracks later!) 1. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. 2. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel. Peel off the parchment paper. 3. Starting at the short end, roll the cake up with the towel inside (yes, towel and all). This “teaches” the cake to hold its rolled shape. 4. Let it cool completely, rolled up, on a wire rack (about 1 hour). Step 5: Make the Filling 1. Beat together the cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy. Step 6: Fill and Re-Roll 1. Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a tiny border around the edges so it doesn’t squeeze out. 2. Re-roll the cake (this time without the towel). 3. Wrap it in plastic wrap and chill at least 30 minutes so it sets before slicing. Step 7: Finish and Serve • Dust with powdered sugar right before serving for that classic look. • Slice with a sharp serrated knife for neat spirals.

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