123 Chocolate Pinwheel Pudding Recipes

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!

Steps:

• Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
• In a large mixing bowl, fold in the whipping cream with the chocolate pudding. Spread mixture evenly over the cookie crumbs.
• Top with the remaining cookie pieces.
• Refrigerate until firm.
• Yield is estimated. Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.

Steps:

• Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
• Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
• Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
• Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
• Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
• Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
• Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
• Garnish with shaved chocolate and serve.

Steps:

• In a large mixing bowl beat shortening and butter until softened. Add the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla and mix well.
• In a separate bowl combine flour, cocoa, baking powder and salt. Add to the butter mixture and beat until well mixed.
• Divide dough in half and chill 2-3 hours or until easy to handle.
• Preheat oven to 350 degrees F. Grease cookie sheets.
• Mix softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
• Roll each half of the dough into a 10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner to center of square. Drop a level tsp of the coconut mixture onto each center.
• Sprinkle chopped nuts in the center and firmly press to seal. Bake for 8-10 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.

Steps:

• Mix the angel food cake mix and any flavored cake mix together in a medium bowl.
• put 3 Tablespoons of the mixture into a mug of your choice.
• then add 2 tablespoons of water.
• put in microwave for 1 minute.
• let sit in microwave for at least 30 seconds.
• add toppings to your liking.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. , Divide dough in half; place each half between two sheets of waxed paper. Roll into 12-in. x 10-in. rectangles. Chill until almost firm, about 30 minutes. , In a microwave-safe bowl, melt chips and butter; stir until smooth. Beat in vanilla and salt. Spread over dough. Carefully roll up each rectangle into a tight jelly roll, starting with the long side. Wrap in waxed paper. Chill for 2 hours or until firm. , Gently cut into 1/2-in. slices with a sharp serrated knife; place on greased or parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

Steps:

• Preheat the oven to 425F.
• Line a 9x13 baking dish with foil.
• Lay the chicken inside.
• Cut the potatoes into cubes and the carrots at an angle for faster cooking. Lay the carrots and potatoes in the baking pan around the chicken wherever there is space.
• Pour the dressing over the entire pan of chicken and vegetables making sure the chicken gets well coated.
• Add about a 1/8 of cup of water around the edges of the pan; cover tightly with foil and bake 40-45 minutes at 425°F.

Steps:

• Combine all at once and beat for 2 minutes.
• Bake in 9x13 inch pan for 35-40 minutes at 350°F.

Steps:

• Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
• Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
• On waxed paper, roll each half of dough into 10x12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
• Wrap roll in waxed paper. Chill thoroughly.
• Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.