123chocolatepinwheelpudding Recipes

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LIZZIE'S CHOCOLATE PINWHEEL COOKIES



Lizzie's Chocolate Pinwheel Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 9h55m

Yield 2 dozen cookies

Number Of Ingredients 9

1/2 cup vegetable shortening, such as Crisco
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
1 ounce (1 square) unsweetened baking chocolate, melted

Steps:

  • Cream the shortening and sugar in a large bowl with an electric mixer. Add the vanilla, and egg yolk and mix well.
  • Sift the flour into a separate bowl with the baking powder and salt. Add the flour mixture and milk alternately to the shortening mixture, beginning and ending with the flour mixture, and mix to form a dough. Divide the dough into 2 halves. To one half, add the chocolate, mixing thoroughly. Wrap both sections of dough in separate pieces of plastic wrap and chill in the refrigerator for about 1 hour.
  • Unwrap and roll each half of dough between 2 pieces of waxed paper. Roll to a 1/8-inch thickness. Remove the waxed paper from the top of each layer of dough. Place the white layer on top of the chocolate layer and roll up carefully as you would a jellyroll, using the waxed paper to roll smoothly. Wrap the roll with the waxed paper and chill overnight in the refrigerator.
  • The next day, preheat the oven to 375 degrees F.
  • Cut the roll into 1/4-inch slices (see Cook's Note) and place about 1/2 inch apart on ungreased baking sheets. Bake for about 12 minutes. Do not brown. Remove carefully with a pancake turner and cool on racks.

BASIC CHOCOLATE PINWHEEL COOKIES



Basic Chocolate Pinwheel Cookies image

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

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

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.

17 EASY PINWHEEL RECIPES



17 Easy Pinwheel Recipes image

17 Easy Pinwheel Recipes

Provided by author

Categories     Recipe Collection

Number Of Ingredients 17

BLT Pinwheels
Italian Pinwheels
Veggie Pizza Pinwheels
Mexican Pinwheels
Cranberry Feta Pinwheels
Cheddar Bacon Ranch Pinwheels
Roasted Red Pepper Hummus Pinwheels
Buffalo Chicken Pinwheels
Hawaiian Tortilla Pinwheels
Chicken Avocado Pinwheels
Philly Cheese Steak Pinwheels
Chicken Caesar Salad Pinwheels
Ham And Pimento Cheese Pinwheels
Tomato Basil Pinwheels
Monte Cristo Pinwheels
Pizza Pinwheels
Spinach Dip Pinwheels

Steps:

  • Select your favorite recipe from the list above.
  • Organize all the required ingredients.
  • Prepare and enjoy in 30 minutes or less!

PINWHEELS 3 WAYS



Pinwheels 3 Ways image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers

Steps:

  • For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
  • For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
  • For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
  • For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
  • Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

123 CHOCOLATE PINWHEEL PUDDING



123 Chocolate Pinwheel Pudding image

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

6 pecan sweet cinnamon rolls, each split in half horizontally (such as Little Debbie Pecan Spinwheels)
3 cups chocolate milk
3 large eggs

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!

123 CHOCOLATE BROWNIES 123



123 Chocolate Brownies 123 image

Make and share this 123 Chocolate Brownies 123 recipe from Food.com.

Provided by luv_2_cook

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 6

2 cups sugar
1 cup flour
3/4 cup cocoa
1/2 teaspoon salt
1 cup oleo
4 eggs

Steps:

  • Combine all at once and beat for 2 minutes.
  • Bake in 9x13 inch pan for 35-40 minutes at 350°F.

Nutrition Facts : Calories 254.2, Fat 13.2, SaturatedFat 2.8, Cholesterol 52.9, Sodium 224.1, Carbohydrate 33.4, Fiber 1.6, Sugar 25.2, Protein 3.3

CHOCOLATE PINWHEELS



Chocolate Pinwheels image

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

1 1/2 cups powdered sugar
1 1/4 cups butter or margarine, softened
1 egg
3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened baking cocoa
1 tablespoon plus 1 teaspoon Betty Crocker™ chocolate candy sprinkles, if desired

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

CHOCOLATE PINWHEEL COOKIES



Chocolate Pinwheel Cookies image

Half chocolate, half sugar cookies!

Provided by B.J. Weems

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 72

Number Of Ingredients 11

½ cup shortening
½ cup white sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon milk
1 ½ cups sifted all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 (1 ounce) square unsweetened chocolate, melted
1 tablespoon milk
2 tablespoons hot milk

Steps:

  • Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
  • Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
  • On waxed paper, roll each half of dough into 10x12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
  • Wrap roll in waxed paper. Chill thoroughly.
  • Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 3.6 g, Cholesterol 2.9 mg, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 20.1 mg, Sugar 1.5 g

CHOCOLATE-PEANUT BUTTER PINWHEEL



Chocolate-Peanut Butter Pinwheel image

Provided by Fran Gallagher Ripsom

Categories     Cookies     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Christmas     Peanut     Winter     Gourmet     Sun Valley     Idaho     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8 dozen

Number Of Ingredients 10

For filling:
6 ounces semisweet chocolate chips
1/2 cup chunky peanut butter
For dough:
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Make filling:
  • Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.
  • Make dough:
  • Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well.
  • Assemble rolls:
  • Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours.
  • Preheat oven to 350°F.
  • Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.

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