VANILLA-AND-CHOCOLATE SHORTBREAD SWIRLS
Two flavors of dough are formed into a single log, then sliced and baked in these tree ring-like cookies. Martha gilds the lily with milk chocolate "bark" and pistachio "moss" for a unique faux-bois effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together flour and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, confectioners' sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Stop mixer and add flour mixture; mix on low speed until just combined. Remove half the dough; divide into two equal pieces, wrap in plastic, and set aside while you make the chocolate dough.
- In a small bowl, stir together cocoa, espresso, and 2 tablespoons hot water. Add cocoa mixture to remaining cookie dough and mix on low speed until color is uniform, scraping down sides of bowl as needed.
- Place half the chocolate dough on a sheet of parchment and cover with a sheet of plastic wrap. Roll dough into a 14-by-10-inch rectangle (dough will be very thin but can be easily patched if it tears). Set aside, still covered with plastic. Repeat rolling process with remaining chocolate dough and both pieces of vanilla dough.
- Place one sheet of chocolate dough on work surface and remove plastic. Remove plastic from one sheet of vanilla dough and invert, still attached to its parchment backing, onto chocolate dough, pressing gently with the palm of your hand to adhere. Gently peel back parchment paper to remove. Continue layering with remaining chocolate and vanilla doughs. Position dough with one short side parallel to edge of work surface, then roll dough into a tight spiral. Wrap log in parchment and place in a cardboard paper-towel tube that has been cut open from end to end (this will help retain the round shape of the log of dough). Refrigerate until firm, at least 1 hour or overnight.
- Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment. Trim ends from dough. Slice dough 1/4 inch thick. Roll each cookie between sheets of parchment into an oblong disk about 3 inches long and 1/8 inch thick; transfer to prepared sheets. Bake until crisp, 8 to 10 minutes. Transfer sheets to wire racks and let cool completely. Working with one cookie at a time, dip an edge in melted chocolate and coat with pistachios. Transfer to fresh parchment-lined baking sheets and let stand until chocolate is set, 45 to 60 minutes.
MINI CHOCOLATE DIPPED CARAMEL APPLES WITH VANILLA SWIRLS
Steps:
- Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed.
- Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes.
- Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes.
- Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed.
CARAMEL CHOCOLATE GINGER SWIRLS
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
- Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.
CHOCOLATE SWIRLS
If you love chocolate and cream cheese, you'll love these cookies. At little goes a long way. Make them small, they do not spread.
Provided by Ann
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in cream cheese, egg, and vanilla. Combine flour, baking powder, and salt; mix into creamed mixture to form a soft dough. Fold in the melted chocolate until the dough is just marbled. Do not over mix. Drop dough by heaping teaspoons onto ungreased cookie sheets. Cookies should be about 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are light golden brown. Cool completely before storing.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 10.6 g, Cholesterol 10.9 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.3 g, Sodium 38.6 mg, Sugar 6.3 g
PEANUT BUTTER AND CHOCOLATE RICE CRISPY SWIRLS
I got this yummy PB and chocolate crispy treat recipe from a friend of a friend and have looked on the Rice Crispy website for the same recipe and here on recipezaar and haven't found one exactly like it...similar recipe here on receipezaar yes, but not the same and none of them jelly rolled it and cut them into swirls which is different and cute! This recipe makes 16 swirls or you can divide the recipe into two logs and make mini swirls. And the best way to roll your log is with a silicone baking sheet liner called SILPAT ( google it )...it worked REALLY well! Nothing sticks to it...nothing!
Provided by Amy Duchesne
Categories Bar Cookie
Time 30m
Yield 16-32 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sauce pan over medium-low heat, combine the corn syrup, peanut butter and sugar. Melt together stirring repeatedly until the sugar is dissolved and the mixture is smooth and creamy. If the sugar does not completely dissolve but you feel the mixture is smooth enough you can take off of the heat.This may take 5-10 minutes.
- In a large mixing bowl combine the peanut butter mixture and the Rice Crispies. Work quickly to coat the cereal completely.
- Turn out the mixture onto a large greased cookie sheet or onto a silicone baking sheet liner ( SILPAT -you can google it ).
- At this point you can place the mixture into a 9x13 casserole dish and later cover it with the chocolate icing or you can proceed as follows for some cute swirls!
- Work fast to spread out the mixture into a 1/2 flat rectangle -- following the contours of the cookie sheet as much as possible.
- Cool off the mixture in the fridge or freezer for 5 mins or so ( you don't want to over cool it because you still have to roll it ).
- While the mixture is cooling you can quickly assemble the chocolate glaze. In a small mixing bowl combine the butter and the milk. Heat up in the microwave for 1-2 mins, melting the butter. Now add the cocoa powder and mix well with a whisk to get out all the lumps. Add the powdered sugar *you may need more than the recipe calls for to obtain a nice thick glaze, add more by the tablespoon. I followed the recipe and was fine.
- Take out the cooled off cereal mixture from the fridge and drizzle your chocolate glaze. I only needed 1/4 of the chocolate glaze and we loved the result -- but to each his own so add as much or as little as you want. But remember the more you add the more chance you have of it leaking out the sides.
- Using your greased hands ( if you don't have a SILPAT you might want to grease your hands ) or the edges of your SILPAT, roll the cereal mixture into a log. You can compress the mixture and seal up any cracks along the way -- it is very easy to work with.
- Refrigerate for 30 mins to an hour before slicing into swirls.
Nutrition Facts : Calories 31.1, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 62, Carbohydrate 7, Fiber 0.1, Sugar 0.6, Protein 0.7
DOUBLE-CHOCOLATE SWIRLS
Make and share this Double-Chocolate Swirls recipe from Food.com.
Provided by Julie Bs Hive
Categories Breads
Time 25m
Yield 24 swirls
Number Of Ingredients 12
Steps:
- FOR THE PASTRY:.
- Mix together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
- Melt the butter in a heatproof bowl set over a pan of simmering water. Whisk the 2 eggs and milk in then pour into the flour mixture and mix well to form the dough.
- Turn out onto a floured board and knead for 10 minutes or until smooth. Put dough in a large floured bowl, cover with plastic wrap and put in a warm place for 8 hours or overnight.
- To make the buns take the dough from the bowl and punch down. Preheat the oven to 425° and lightly oil 2 baking sheets.
- Divide the dough into 4 pieces and roll each into a rectangle about 1 inch thick. Spread each rectangle with the chocolate hazelnut spread and scatter with the chopped chocolate. Roll from the long edges and cut into 6 pieces. Place each swirl, cut side down, the the baking sheets and brush each with the beaten egg.
- Bake in the preheated oven for 20 minutes and serve warm.
Nutrition Facts : Calories 214.6, Fat 8, SaturatedFat 3.8, Cholesterol 37.8, Sodium 92.9, Carbohydrate 30.7, Fiber 1.3, Sugar 11.1, Protein 4.7
CHOCOLATE SWIRLS
Steps:
- 1 Beat sugar, butter, cream cheese, egg and vanilla till light and fluffy. 2. Add flour, baking powder and salt. Fold in melted chocolate. Put heaped tsps of dough onto greased baking sheet and cook at 180 degrees centigrade for 10-12 mins.
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