FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
SWISS ROLL PUMPKINS
Turn striped Swiss-roll slices on their sides to create chubby little pumpkins. They're an adorable fall dessert (complete with pumpkin-spice ganache) that your friends will love.
Provided by Heather Baird : Sprinkle Bakes : Food Network
Categories dessert
Time 2h45m
Yield 4 mini cakes
Number Of Ingredients 24
Steps:
- For the cake decorating paste: In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg white and beat again until it incorporates into the butter and sugar, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Add the 2 food colors and mix until a consistent orange-red is achieved. Transfer the paste to a disposable piping bag and snip a tiny hole in the end using scissors.
- Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Draw horizontal lines onto the paper using a pencil or pen in 1-inch increments. Flip the paper over so that the side with the drawn lines is touching the pan. You should be able to see the lines through the paper. Pipe lines of the cake decorating paste over the lines. Place the pan in the freezer while the sponge cake batter is prepared.
- For the whipped egg whites: In the bowl of an electric mixer, whip the egg whites and granulated sugar together to stiff peaks. Set aside.
- For the sponge batter: Preheat the oven to 450 degrees F.
- In the bowl of an electric mixer, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary. Add the orange gel food color and mix until incorporated. With a large rubber spatula, gently fold in the whipped egg whites, being careful to not deflate the batter.
- Remove the jelly roll pan from the freezer and pour the sponge batter on top. Smooth the batter gently using an offset spatula.
- Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and loosen the edges with a small knife. Turn the cake out onto a parchment sheet and peel away the lined parchment paper on top of the cake.
- Sprinkle a tea towel with about 1/4 cup confectioners' sugar. Turn the sponge cake onto the tea towel striped-side down. Roll the cake into the tea towel from a short end. Fold the ends of the towel under and let the cake rest at room temperature while the pumpkin spice ganache is prepared.
- For the pumpkin spice ganache: Combine the heavy cream, pumpkin puree, pumpkin pie spice and orange food color in a large microwave-safe bowl. Whisk together until the ingredients are incorporated. Heat in the microwave at 30-second intervals until the mixture is hot and steaming but not boiling (about 1 minute).
- Immediately add the white chocolate to the steaming mixture and let stand 1 minute. Stir using a whisk until the chocolate is melted and the mixture is smooth. Cover with plastic wrap and chill until set, about 1 1/2 hours. The mixture can also be poured into a shallow 13-by-9-inch baking dish to speed setting.
- For the buttercream: In a medium bowl, beat together the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla extract and food color. Beat again until a consistent green color is achieved. Transfer half of the buttercream to a piping bag fitted with a leaf decorator piping tip (leaf tip #70). Transfer the other half to a piping bag with a tiny hole snipped in the end.
- For the assembly: Carefully unroll the cake and remove it from the tea towel. Allow the tightly curled end of the cake to remain curled. Spread the inside of the cake evenly with the chilled pumpkin spice ganache. Roll the cake up jelly roll style.
- Combine the granulated sugar and 1/4 cup water in a small microwave-safe bowl. Heat at 30-second intervals until the sugar is dissolved. Let cool slightly. Gently coat the outside of the cake roll with the sugar syrup using a pastry brush. Use just enough to remove the confectioners' sugar appearance on the cake's exterior. You may not have to use all of the syrup.
- Cut the cake evenly into 4 pieces using a serrated knife. Stand each piece upright on a large serving platter (or 4 small plates) so that the stripes are vertical. Break each wafer cookie in half and insert them upright into the centers of the cakes to create pumpkin stems.
- Use the piping bag of green buttercream fitted with the leaf tip to pipe leaves next to the wafer stems. Use the other piping bag of buttercream to draw curling pumpkin vines next to the stems and leaves.
- Serve immediately to delighted guests.
PUMPKIN SPICE SWISS ROLL RECIPE BY TASTY
Here's what you need: flour, baking powder, baking soda, McCormick cinnamon, ground ginger, ground nutmeg, ground cloves, kosher salt, eggs, sugar, pumpkin puree, vanilla extract, cream cheese, butter, powdered sugar, vanilla extract, kosher salt, powdered sugar
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
- Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
- Add dry ingredients into the wet ingredients and whisk until smooth.
- Pour batter onto baking sheet and smooth with a spatula. Bake for 12-13 minutes. Remove from oven.
- Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
- Filling: Stir together all ingredients until smooth.
- Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
- Dust with powdered sugar. Slice and serve!
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 50 grams, Fat 28 grams, Fiber 1 gram, Protein 7 grams, Sugar 37 grams
PUMPKIN ROLL
Delicious layers of fluffy pumpkin cake and sweet cream cheese filling swirled together to make the ultimate treat! This easy pumpkin roll is perfect to serve during the fall season.
Provided by Jamielyn Nye
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Spray a 10x15" jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray. Set aside.
- Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
- Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean.
- While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons).
- Once the cake is done cooking, flip onto the towel while it's still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely.
- Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth.
- Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
- Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.
Nutrition Facts : Calories 262 kcal, Carbohydrate 37 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 71 mg, Sodium 251 mg, Sugar 30 g, ServingSize 1 serving
PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING
I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve.
Provided by Lubie
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- PREHEAT oven to 375°F.
- Grease 15 x 10-inch jelly-roll pan; line with wax paper.
- Grease and flour paper.
- Sprinkle towel with powdered sugar.
- COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
- Beat eggs and sugar in large mixer bowl until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
- Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
- Sprinkle with nuts (if desired).
- BAKE for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately loosen and turn cake onto prepared towel.
- Carefully peel off paper.
- Roll up cake and towel together, starting with narrow end.
- Cool on wire rack.
- BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
- Carefully unroll cake; remove towel.
- Spread cream cheese mixture over cake.
- Reroll cake.
- Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
PUMPKIN SWISS ROLL
This delicious pumpkin Swiss roll has allspice in the filling to give it more spice.
Provided by Kim G
Categories Pumpkin Rolls
Time 2h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 10x15-inch jelly roll pan with cooking spray. Place a 10x17-inch piece of waxed paper in the pan with 1 inch of overhang on each end; spray with cooking spray.
- Mix 1 cup sugar, pumpkin puree, and eggs together in a large mixing bowl until smooth.
- Stir flour, baking soda, cinnamon, and pumpkin pie spice together in a separate bowl. Gradually add to the wet ingredients, mixing until combined. Pour batter into the prepared pan and sprinkle with pecans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.
- Sprinkle remaining 1/2 cup sugar on a dish towel. Remove cake from the oven and cool for 2 minutes in the pan. Turn out onto the sugared dish towel. Remove waxed paper and starting at the short end, roll up with the towel like a jelly roll. Cool for at least 1 hour.
- While the cake is cooling, mix cream cheese and allspice together with an electric mixer. Add powdered sugar and vanilla and beat filling until smooth.
- Unroll the cake and spread filling evenly over top. Re-roll, without the towel, and place in the refrigerator to chill for at least 30 minutes before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 44.2 g, Cholesterol 67 mg, Fat 11.2 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 215.1 mg, Sugar 36.1 g
PUMPKIN CREAM CHEESE ROLL
Make and share this Pumpkin Cream Cheese Roll recipe from Food.com.
Provided by troyh
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
- Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
- Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
- While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
- Turn hot cake onto the towel.
- Remove waxed paper. Trim off burnt or crusty edges.
- Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
- Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
- Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
- Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
- Note - cake cuts best when still slightly frozen.
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FLUFFY PUMPKIN SWISS ROLL (PUMPKIN ROLL) - THE FLAVOR …
From theflavorbender.com
5/5 (1)Total Time 1 hr 5 minsCategory Cakes, Desserts, Tea / Coffee BreakCalories 170 per serving
- Lightly grease a 10 x 15 inch jelly roll pan. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Butter and dust the exposed edges with flour. Set aside.
- The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. If you prefer to use a new parchment paper, you can do that too. See recipe notes for directions.
PUMPKIN SWISS ROLL RECIPE - GOOD FOOD
From goodfood.com.au
Servings 6Total Time 45 minsCategory Snacks
- Preheat oven to 180C. Line a 38 x 26-centimetre swiss-roll pan with baking paper and spray with non-stick cooking spray. Sprinkle a clean tea towel with the castor sugar. Set pan and towel aside.
- In a large bowl with an electric mixer, beat the eggs, vanilla and sugar until thick and pale. Add the pumpkin puree and mix well. Fold in flour mixture. Spread batter evenly into prepared pan. Bake for 13 to 15 minutes or until the cake springs back when touched.
SWISS ROLL PUMPKINS - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 4Total Time 2 hrs 45 mins
- Make cake decorating paste. For the cake decorating paste: In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg white and beat again until it incorporates into the butter and sugar, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Add the 2 food colors and mix until a consistent orange-red is achieved. Transfer the paste to a disposable piping bag and snip a tiny hole in the end using scissors. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Draw horizontal lines onto the paper using a pencil or pen in 1-inch increments. Flip the paper over so that the side with the drawn lines is touching the pan. You should be able to see the lines through the paper. Pipe lines of the cake decorating paste over the lines. Place the pan in the freezer while the sponge cake batter is prepared.
- Whip egg whites & preheat oven. In the bowl of an electric mixer, whip the egg whites and granulated sugar together to stiff peaks. Set aside. Preheat oven to 232°C
- Make sponge batter. In the bowl of an electric mixer, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary. Add the orange gel food color and mix until incorporated. With a large rubber spatula, gently fold in the whipped egg whites, being careful to not deflate the batter. Remove the jelly roll pan from the freezer and pour the sponge batter on top. Smooth the batter gently using an offset spatula
- Bake cake. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and loosen the edges with a small knife. Turn the cake out onto a parchment sheet and peel away the lined parchment paper on top of the cake. Sprinkle a tea towel with about 1/4 cup confectioners' sugar. Turn the sponge cake onto the tea towel striped-side down. Roll the cake into the tea towel from a short end. Fold the ends of the towel under and let the cake rest at room temperature while the pumpkin spice ganache is prepared.
PUMPKIN SWISS ROLL | TASTEMADE
From tastemade.com
- Preheat an oven to 350F (175C). Line the bottom of a 15-inch x 10-inch baking tin with oil and baking paper. Set aside.
- Add the egg white, powdered sugar, cake flour and vegetable oil into a mixing bowl and mix until well combined. Split into two bowls.
- Add orange food gel to one and mix until well combined, take out 1 tbsp and add cocoa powder and mix. Add green food gel and repeat.
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From jernejkitchen.com
5/5 (1)Total Time 1 hr 30 minsCategory DessertsCalories 382 per serving
- Add pumpkin seeds and 60g (1/4 cup) sugar to your blender or food processor. Blitz to get a fine powder. Sift into a bowl and add the baking powder. Preheat your oven to 180 °C / 355 °F. Separate your eggs yolks from egg whites. Add the egg yolks to a bowl of a stand mixer (or to a large bowl if you are using an electric mixer). Add the egg whites to a separate clean bowl.
- Add about 3 tbsp of sugar to the egg yolks and beat with the electric mixer (or using a stand mixer) on medium speed for about 5 minutes to get a nice, fluffy and pale mixture, then add the pumpkin seed oil and incorporate well. Add the rest of the sugar to the egg whites and beat until you get soft peaks. Alternate adding dry ingredients (pumpkin seed mixture) and egg whites to the egg yolk mixture. Gently fold in the ingredients with a spatula before adding the next portion of ingredients.
- Generously grease a large 30 x 40 cm (12 x 16 inch) baking sheet with butter, then place the parchment paper on top of it to stick. Pour the swiss roll batter to the baking sheet, evenly spread. Make sure there are no lumps. Place in the preheated over and bake for 15 minutes at 180 °C / 355 °F.
- Remove the baked swiss roll cake from the oven and transfer it along with the parchment paper on the working surface. Place another sheet of parchment paper on top of the cake and roll into a roulade. Then roll the roulade in a kitchen towel and let it cool completely, for about 30 minutes.
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5/5 (1)Category BakingCuisine WesternTotal Time 39 mins
- Sift the flour, pumpkin pie spice mix, baking powder and salt together into a bowl and set aside.
- Whisk the room temperature eggs with the caster sugar for a few minutes then add the pumpkin puree and the vanilla extract and continue to whisk for 8-10 minutes with an electric whisk, until pale and thick. The mix should quadruple in volume and thick enough to leave a thick trail on top of the mixture.
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