123 Chocolate Pinwheel Pudding Food

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CHOCOLATE PEANUT BUTTER PINWHEEL CANDY #5FIX



Chocolate Peanut Butter Pinwheel Candy #5FIX image

5-Ingredient Fix Contest Entry. This stuff is incredible! Delicious candy made with Simply Potatoes and just 4 other ingredients! The candies are gorgeous, too-- colorful pinwheels of sweet decadence. Truly a stand-out recipe! I experimented on a candy recipe I've had for years, and gave it a new, chocolate twist! (It's great for kids to make as well-- and it's a no-bake recipe!)

Provided by JoniHilton

Categories     Candy

Time 10m

Yield 12 candies, 12 serving(s)

Number Of Ingredients 5

2 lbs powdered sugar
1/2 cup Simply Potatoes Traditional Mashed Potatoes
1/4 cup cocoa
2 teaspoons vanilla
1 cup peanut butter

Steps:

  • 1. In a large bowl, beat powdered sugar, thawed mashed potatoes, cocoa and vanilla.
  • 2. Roll out dough on a work surface dusted with powdered sugar. Spread with peanut butter, then roll up and wrap in plastic. Chill, then slice into pinwheels.

Nutrition Facts : Calories 429.2, Fat 11, SaturatedFat 2.3, Sodium 100.3, Carbohydrate 80.7, Fiber 1.6, Sugar 76, Protein 5.7

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 PINWHEELS



Chocolate Pinwheels image

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

10 tablespoons butter, divided
1 cup sugar
1/4 brown sugar, packed
1 egg
1 3/4 teaspoons vanilla extract, divided
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, divided
2 cups semi-sweet chocolate chips

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

CHOCOLATE PEANUT BUTTER PINWHEELS



Chocolate Peanut Butter Pinwheels image

This wonderful cookie recipe is one that I am begged to make over the holidays every year! They are out of a really, really old McCall's cookbook that my mother used to use. I took them to work last year, and everyone started calling me Julia Child! They are well worth the effort!

Provided by ChipotleChick

Categories     Dessert

Time 36m

Yield 40 cookies

Number Of Ingredients 10

2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup creamy peanut butter or 1 cup chunky peanut butter
1 egg
1 teaspoon vanilla extract
1 (6 ounce) package semisweet chocolate morsels
1 teaspoon butter

Steps:

  • Sift flour with soda and salt.
  • Set aside.
  • Beat butter until fluffy.
  • Beat in sugar.
  • Beat in peanut butter, egg, and vanilla.
  • At low speed, add half flour mixture.
  • Mix in the rest by hand to form a stiff dough.
  • Refrigerate 30 minutes.
  • Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
  • Cool.
  • Divide dough in half.
  • Roll each half into a 8x10 inch rectangle on a lightly floured surface.
  • Spread each with half the filling.
  • From the long side, roll each rectangle tightly like a jelly roll.
  • Gently press edge to seal.
  • Wrap separately, seam side down, in saran wrap or foil.
  • Refrigerate until firm, about 8 hours or overnight before slicing and baking.
  • (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
  • Bake 6-8 minutes or until lightly browned.
  • Let cool for a few minutes on sheet, then cool on wire rack.
  • Makes 40 cookies all together.

COCOA PISTACHIO PINWHEELS



Cocoa Pistachio Pinwheels image

Good use for all that cookie dough we buy for fund raisers! Has nuts though, for you allergic people, and the 3 hours of refrigeration time is not included in prep time.

Provided by karmakitchen gal

Categories     Dessert

Time 32m

Yield 40 cookies

Number Of Ingredients 6

1 (16 1/2 ounce) package refrigerated sugar cookie dough
3 tablespoons instant pistachio pudding mix
2 tablespoons finely chopped pistachios
6 drops green food coloring
1/4 cup unsweetened cocoa powder
2 tablespoons light brown sugar

Steps:

  • Divide dough in half.
  • Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
  • Shape into a small rectangle.
  • Wrap in plastic and refrigerate for 1 hour.
  • Into the remaining dough, knead the cocoa powder and the brown sugar.
  • Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
  • Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
  • Repeat with chocolate dough, straightening edges with a ruler.
  • Remove top sheet of waxed paper from chocolate dough.
  • Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.
  • Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
  • Roll spirals as tightly as possible.
  • Wrap in plastic and refrigerate for 2 hours.
  • Heat oven to 350°F.
  • Cut dough into 1/4-inch thick slices.
  • Place on ungreased baking sheets and bake for 12 minutes.
  • Remove from baking sheets and cool completely on a wire rack.

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!

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