123 Chocolate Pinwheel Pudding Food

123 CHOCOLATE PINWHEEL PUDDING

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 DESSERT

Steps:

• Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
• In a large mixing bowl, fold in the whipping cream with the chocolate pudding. Spread mixture evenly over the cookie crumbs.
• Top with the remaining cookie pieces.
• Refrigerate until firm.
• Yield is estimated. Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.

CHOCOLATE PINWHEEL COOKIES

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.

CHOCOLATE-PEANUT BUTTER PINWHEEL

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.