Chocolate Peppermint Pinwheels Food

CHOCOLATE PEPPERMINT PINWHEELS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Divide dough in half. Add chocolate to one portion and mix well. , Roll each portion between waxed paper into a 16x7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic; refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

PEPPERMINT PINWHEELS

Steps:

• Cream butter and sugar until light and fluffy; beat in egg yolk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half; mix extract and food coloring into one portion., Between waxed paper, roll each portion of dough into a 16x10-in. rectangle. Remove waxed paper. Place red rectangle over plain rectangle; roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate overnight or until firm., Preheat oven to 350°. Unwrap and cut dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake until set, 12-14 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Sift together flour, baking powder, and salt. Set aside.
• Place butter and sugar in large bowl of electric stand mixer and beat until light and fluffy. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. The dough will be very stiff and crumbly at this point alost like a shortbread. Don't worry, you are adding liquid in the next steps.
• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. (If you like you can add a drop or two of red food coloring to make the dough a pppermint pink.) Cover both with plastic and chill for approximately 5-10 minutes.
• Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours or more. (I let my logs cool for 6 hours and they were very easy to slice.).
• Preheat oven to 375 degrees.
• Remove dough from the refrigerator and cut into 1/4-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely.
• Store in an airtight container for up to 1 week.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Combine flour, salt and baking soda in a small bowl. Set aside
• In a large bowl, combine coconut oil, vegan cream cheese, sugar and vanilla extract. Beat, using an electric mixer, 1-2 minutes until creamy. Reduce the speed to low and slowly add the flour mixture. Continue beating until just incorporated
• Using your hands, gather the dough together, remove a little bit more than half and set it aside
• Add melted chocolate, cocoa powder and peppermint extract to the dough that is left in the bowl and beat until just incorporated
• Wrap the plain and the chocolate dough in plastic wrap and refrigerate for 10 minutes
• Remove the plastic wrap and place the 2 pieces of dough on two separate large pieces of parchment or wax paper. Roll each one into a rectangle, approximately 1/8 inch thick. Carefully place the chocolate dough over the plain and peel off the paper (try to align them the best you can)
• Starting with the longer side closest to you, carefully and tightly roll the dough to form a long log. Wrap the paper around it and refrigerate for 10 minutes
• In the meantime, preheat the oven to 350F. Line a large baking sheet with parchment paper. Cut the dough into 1/4 inch thick slices (you should get about 24) and arrange them over the lined baking sheet. Bake for 20 minutes

PEPPERMINT HOT CHOCOLATE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
• Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
• While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip.
• To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.
• Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
• Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.

CHOCOLATE PEPPERMINT PINWHEEL COOKIES

Steps:

• Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high spped for 1 minute. Reduce speed to medium-low, and add egg and then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
• Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Freeze until firm, about 15 minutes. Using a 2 inch round cutter, cut out circles, and place 1 inch apart on parchment paper lined baking sheet. Roll and cut scraps onces. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
• Bake until the cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
• Sift crushed cany, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom agains edge of bowl. Place on parchment lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half of the cookies with dust and half with candy pieces. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.