123chocolatepinwheelpudding Recipes

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BEST HOMEMADE CHOCOLATE PUDDING



BEST Homemade Chocolate Pudding image

Homemade Chocolate Pudding is a classic, creamy dessert that's surprisingly easy to make...and after trying this silky, decadent chocolate pudding recipe, you'll never want store-bought again!

Provided by Samantha Skaggs

Categories     Dessert

Time 20m

Number Of Ingredients 10

1/3 cup good-quality cocoa powder
1/2 cup granulated sugar
2 cups whole milk (DIVIDED)
4 teaspoons cornstarch
3 egg yolks
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips (melted)
1 tablespoon unsalted butter (softened)
2 teaspoons pure vanilla extract
Fresh whipped cream & chocolate shavings

Steps:

  • Sift the cocoa powder into a medium saucepan and stir in the sugar. Slowly whisk in 1 1/2 cups milk until the mixture is smooth. Set on the stove over medium-high heat and bring to a simmer, stirring constantly. Remove from heat and set aside.
  • In a large bowl, whisk together the remaining 1/2 cup milk, cornstarch, egg yolks, and salt until smooth and well-combined. Continue to whisk rapidly while very slowly pouring the hot milk/cocoa powder mixture into the egg yolk mixture.
  • Transfer the entire mixture back to the saucepan and set pot over medium-high heat, whisking constantly, until the pudding comes to a full boil. Immediately reduce heat to a simmer and continue whisking until pudding is thick, about 2 to 3 minutes more. Remove from heat and mix in melted chocolate chips, butter, and vanilla, stirring until smooth.
  • Strain pudding through a fine mesh sieve and divide between four (4-ounce) cups or small bowls. Cover each pudding with plastic wrap, ensuring that the plastic is touching the entire surface with no air bubbles (to prevent a skin from forming). Chill until set, for at least 4 hours and up to overnight.
  • Garnish chilled pudding with fresh whipped cream and chocolate shavings, if desired. Store any leftovers in the fridge, tightly covered, for up to four days.

Nutrition Facts : Calories 335 kcal, Carbohydrate 43 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 167 mg, Sodium 208 mg, Fiber 3 g, Sugar 36 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

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!

HOMEMADE CHOCOLATE PUDDING



Homemade Chocolate Pudding image

Easy and delicious, this rich chocolate pudding recipe is one of our favorite desserts!

Provided by Holly Nilsson

Categories     Dessert

Time 15m

Number Of Ingredients 7

1 ⅓ cup sugar
⅔ cup cocoa
⅓ cup cornstarch
pinch salt
4 ½ cups milk
3-4 tablespoons butter
1 teaspoon vanilla

Steps:

  • In a saucepan, combine sugar, cocoa powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined.
  • Increase heat to medium, stirring constantly until mixture reaches a boil.
  • Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
  • Allow mixture to cool completely, stirring occasionally to avoid a skin forming on the pudding.
  • Serve chilled or warm.

Nutrition Facts : Calories 184 kcal, Carbohydrate 33 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 57 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

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.

BASIC CHOCOLATE PINWHEEL COOKIES



Basic Chocolate Pinwheel Cookies image

This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!-Denise Hufford, Midland, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
1/2 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup baking cocoa

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.

Nutrition Facts : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 87mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

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

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