Cappuccino Pinwheels Recipes

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

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.

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!

PINWHEELS APPETIZER

Steps:

• Mix all of the ingredients (except tortillas) together in a large bowl.
• Spread the mixture thinly and evenly over each tortilla.
• Roll up each tortilla tightly and wrap in plastic wrap.
• Chill in the refrigerator for several hours or overnight.
• Cut the tortillas about an inch thick and place them on a serving tray.

CAPPUCCINO PINWHEELS

Steps:

• Beat the butter in a large bowl with a mixer on medium speed until smooth. Add the granulated sugar and beat until pale and thick, about 5 minutes. Whisk the egg yolks, vanilla and corn syrup in a bowl, then add to the butter mixture and beat until fluffy, about 2 minutes. Turn off the mixer and add the flour; pulse, turning the mixer on and off, until just combined. Transfer half of the dough (about 2 packed cups) to a sheet of parchment paper.
• Mix the coffee liqueur and espresso in a small bowl, then add to the remaining dough in the mixer along with the chocolate, pulsing until combined. Transfer the chocolate dough to another sheet of parchment paper. Pat each portion of dough into a 10-by-6-inch rectangle and cover with another sheet of parchment paper. Refrigerate until firm, about 1 hour.
• Roll out each portion of dough between the parchment sheets into a 12-by-8-inch rectangle, about 1/4 inch thick. Peel off the top parchment sheets and carefully invert the lighter dough onto the darker dough. Run a rolling pin over the dough to press it together. Refrigerate until firm, at least 30 minutes.
• Roll over the dough a few more times to make it slightly thinner, then peel off the top sheet of parchment paper and trim the dough into an even rectangle. Position the dough with a long side facing you and roll it away from you into a tight spiral, using the parchment paper to help. (The dough should be just soft enough to roll; chill or let stand at room temperature as needed.) Wrap the log with the parchment paper and freeze until firm, at least 1 hour. (The dough will keep in the freezer for up to 2 months.)
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the log of dough into 1/4-inch-thick rounds; place about 1 inch apart on the prepared baking sheets. Sprinkle with the raw sugar, if desired. Bake until the cookies are firm and lightly browned, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 4 days.

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.