Strawberry Chocolate Pinwheels Food

STRAWBERRY CREAM CHEESE PINWHEELS

Steps:

• Combine cream cheese, milk, and powdered sugar in a small bowl.
• Layout one pinwheel bread and spread 1/4 of the cream cheese mixture over 3/4 of the bread. On the end with the cream cheese place cut strawberries in a single layer over about one third of the bread, then drizzle with honey. (Note: Create it lengthwise and keep some clear space...it will roll best).
• Begin rolling bread into a tight pinwheel. Slice into 6 pieces. Repeat with remaining ingredients.

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!

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 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.