BASIC CHOCOLATE PINWHEEL COOKIES
This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE PINWHEELS
Keep a box of buttery pinwheels in your freezer for that time when you really need them.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h50m
Yield 48
Number Of Ingredients 7
Steps:
- In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
- Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
- Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 75 mg
123 CHOCOLATE PINWHEEL PUDDING
Make and share this 123 Chocolate Pinwheel Pudding recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350*F.
- Lightly coat six 8-oz.
- ramekins with nostick spray.
- Place in a large baking pan.
- Place bottoms of rolls in ramekins.
- Whisk milk and eggs to blend.
- Pour half over roll bottoms.
- Add roll tops; pour on remaining mixture.
- Place ramekins in a shallow baking pan.
- Add boiling water to pan to come halfway up sides of ramekins.
- Bake 35 minutes or until a knife inserted near centers comes out clean.
- Remove ramekins to a wire rack; cool to room temperature.
- Serve or refrigerate up to 2 days.
- Enjoy!
CHOCOLATE PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream!
CHOCOLATE PINWHEELS
Make and share this Chocolate Pinwheels recipe from Food.com.
Provided by berry271
Categories Dessert
Time 4h
Yield 9 dozen cookies, 50 serving(s)
Number Of Ingredients 9
Steps:
- Soften 1/2 cup of the butter.
- Cream with the sugars.
- Add egg and 1 1/2 teaspoons vanilla and beat until light and fluffy.
- Add flour, baking powder, and 1/8 teaspoons of the salt and beat well.
- Divide dough in half and place each half between two sheets of wax paper.
- Roll each half of dough out into a 12 inch by 10 inch rectangle.
- Chill until almost firm, about 30 minutes.
- Meanwhile melt chocolate chips and remaining 2 tbsp butter.
- Add remaining 1/4 teaspoons vanilla and 1/4 teaspoons salt and mix well.
- Spread 1/2 of mixture over each rectangle of dough.
- Roll each rectangle up into a tight jelly roll and wrap in wax paper.
- Chill until firm, about 2 hours.
- Cut each roll into 1/8 inch slices and place on a parchment lined baking sheet.
- Bake at 350 F until lightly browned, about 7-10 minutes.
Nutrition Facts : Calories 88.2, Fat 4.5, SaturatedFat 2.7, Cholesterol 9.8, Sodium 41.5, Carbohydrate 12.2, Fiber 0.5, Sugar 7.7, Protein 0.9
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