Candycanepinwheels Recipes

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.

Steps:

• whisk flour, baking powder, and salt in bowl.
• With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
• Beat in egg until incorporated.
• Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
• Remove half of the dough from bowl and reserve.
• Add extracts, candy, and food coloring to remaining dough and mix until combined.
• Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
• With long side facing you, roll dough into log.
• Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
• Line 2 baking sheets with parchment paper.
• Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
• Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
• Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
• Repeat with remaining dough.

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

Steps:

• Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
• With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
• Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
• Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
• Ornament Variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.

Steps:

• Preheat oven to 400°F. Roll out pastry sheet on work surface to remove creases. Brush pastry with water. Starting at 1 edge, roll up pastry tightly jelly roll style. Cut pastry into generous 1/4-inch-thick rounds. Place sugar on plate and press 1 round into sugar. Set round on baking sheet, sugar side up, tucking end under. Repeat with remaining pastry rounds. Press center of each round with finger to form small hollow. Spoon 1 teaspoon jam into each hollow. Sprinkle pastries with additional sugar.
• Bake pastries until golden brown, about 20 minutes. Cool on racks. (Can be prepared 6 hours ahead.)

Steps:

• Mix all but peanut butter together.
• (add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky).
• On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference).
• Smooth on peanut butter to desired thickness.
• Start on oneside, and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
• Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
• Once cold, slice as desired thickness.
• (put wax paper in between layers when stacking so the pieces don't stick together).
• Keep refridgerated until time to serve.