Strawberry Chocolate Pinwheels Recipes

BASIC CHOCOLATE PINWHEEL COOKIES

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.

CHOCOLATE PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the light brown sugar and unsalted butter together thoroughly on medium-high speed until light and fluffy.
• Add in the egg and vanilla extract.
• Switching the mixer speed to low, gradually add in the whisked dry mixture until well combined.
• Divide the dough in half. Roll half of the dough on a lightly floured sheet of wax or parchment paper to form a 9" x 12" rectangle, approx. 1/8" thick. Set aside.
• With the other half of dough, blend in the unsweetened cocoa powder and then roll out the chocolate dough onto another lightly floured sheet of wax or parchment paper to a 9" x 12" rectangle.
• Turn the chocolate layer onto the vanilla layer (so the vanilla layer will be on the outside of the roll). Remove the wax paper from the top and trim any rough edges of the rectangle.
• Carefully roll the 2 layers of dough into a jelly roll.
• Roll the pinwheel cookie dough roll in demerara sugar (optional step).
• Double wrap the roll of cookie dough securely in plastic wrap and chill until form. You can chill the dough either in the refrigerator for 2-3 hours or overnight - or - chill in the freezer for 1 hour.
• When ready to bake, adjust the oven rack to the 2nd level position and preheat the oven to 350ºF.
• Using a sharp knife, slice the chilled cookie dough log into cookies approximately 1/8" thick and place on a parchment lined cookie sheet.
• Bake for 8-10 minutes or until they are a light golden brown on the top and edges. Allow to cool for 10 minutes before transferring to a cooling rack.
• Keep cookies stored in an airtight container with a slice of bread for up to a week.

STRAWBERRY & CHOCOLATE PINWHEELS MEXICAN DESSERT RECIPE

Steps:

• Place 2 tortillas on a work surface; spread chocolate frosting on each, leaving a 1/2-inch border around edge. Place remaining 2 tortillas on surface; spread each with cream cheese; top with strawberries. Make sure to leave a 1/2-inch border around edges.
• Stack one strawberry and cream cheese tortilla on top of chocolate tortilla and roll up jelly roll style. Repeat with remaining tortillas. Wrap each roll with plastic wrap and freeze for a 1/2 hour. To serve, slice off the trim at each end and cut each roll into 8 pieces.
• Enjoy this delicious chocolate Mexican dessert recipe!

CHOCOLATE PINWHEELS

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.

CHOCOLATE STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

BERRY PINWHEEL CAKE

Steps:

• Preheat oven to 375°. Line bottom of a a greased 15x10x1-in. pan with parchment; grease parchment., Beat egg yolks and eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in water, oil and vanilla. In another bowl, whisk together flour, baking powder and salt; fold into egg mixture. Spread evenly into prepared pan. , Bake until top springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in lemon curd. Gently fold in strawberries., Unroll cake; spread filling to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, 1 hour. Dust with confectioners' sugar before serving.