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Pinwheel Cookies are everything I love about cookie baking, they are delicious, look absolutely beautiful and are as easy and fun to make. Today I am sharing my secret Chocolate Pinwheel cookie recipe that I bake around the holiday season, you can use this very same recipe to make plain chocolate or vanilla cookies. Don´t forget to leave comments or requests at the end of this posts, I would really love to hear from you or bake your recommendations!
Christmas is just around the corner and for us that means cookie baking on most (if not all) of the weekends. Yes, we do eat a LOT of cookies during December but we also make little gift parcels for our friends and family filled with delicious little treats. This year, along with todays recipe we will also include Coconut Macaroons and Austrian Vanilla Kipferl in our gift box.
Every year I try to come up with some new cookie recipes but the classics are attached to so many memories that they deserve a special place on our seasonal baking list. So the first cookie bake of december is a batch of Pinwheel Cookies. Here is what you will need:
Pinwheel cookies are sugar dough cookies usually made with two different flavours rolled into a pinwheel shape. The pinwheel pattern is achieved by layering two colors or flavors of dough and rolling them into a susage shape. This is then sliced to achieve the pinwheel pattern.
These sugar cookies are ususaly made around the holiday season but are a delicious and easy treat to make any time around the year.
We are making a big batch of large cookies so it might seem that this is a lot of flour and sugar but trust me its not, these cookies are soo good you will wish you had made more anyway.
Another reason I love this recipe so much, its made with ingredients I usually have in my cupboard anyway so I can dish them up whenever the craving strikes.
Tip: You can change the ingredients to metric in the Recipe section of this post. Just scroll to the bottom or click here
Sugar Cookies are fairly easy to make, but here are a few tips and tricks that will make your pinwheel cookie a success.
Since Pinwheel cookies are basically a sugar cookie with some extra steps and flavours, the method is very easy and almost guaranteed to be a success. Make sure you use high quality ingredients and that they are all at room temperature. One of the main reason cookie baking fails is a difference in temeratore of the ingredients. Room Temperature ingredients simply blend better making a much more even dough and thus better cookie. Here are the instructions to make pinwheel cookies:
To avoid uneseccary gluten builtup, we mix the dry ingredients and add them later to the wet ingredients. Simply grab a medium sized bowl and add the flour, salt and baking powder. Give it a quick whisk and set aside until you need it.
The 2nd step in almost every cookie recipe is creaming the butter and sugar, this will dissolve the sugar completley into the butter and add air which is important for a lighter texture. Simply add the room temperature butter into a large mixing bowl along with the sugar and vanilla extract. Using an electic hand mixer or stand mixer, whisk until the butter becomes pale and doubles in size. This should take about 3-5 minutes.
At this stage you can add in the eggs one at a time while still whisking, remember if they are room temperature they will blend much easier. If they are cold, your batter might look a little curdled, but worry not, it will even out when you add the dry ingredients.
While mixing add in the dry ingredients from Step 1, be carefull to add only 3-4 tablespoons at a time to avoid clumping. When all the dry ingredients are integrated, give them bowl a quick scrape with a spatula and whisk for another minute or two. You should now have a thick but sticky cookie dough.
Now we need to seperate half of the dough to add the cocoa powder. I like to weigh the dough so I have two exact halfs but you can eyeball it too. Take one of the halfs and wrap it in clingfilm and place the other half back into the mixing bowl. Sift in the cocoa powder and mix until well combined. Wrap the cocoa dough into cling film and place both halfs into the fridge for 20-30 minutes.
The secret to a clean cut pinwheel cookie is a) cold refridgerated dough and b) a clean knife. As you will work the dough in batches, keep the remaining dough in the fridge until you need it.
To achieve the pinwheel cookie look, you will need to roll the dough out into even 10 * 5 Inch squares with even thickness. The easiest way to do this is using a rolling pin with silicon thickness stops. I will link to the one I use below.
Work in smaller batches. Use 1/2 of the dough and keep the other half in the fridge. Also use the 1/4 inch thickness or apx 5-6 milimeters (for our metric friends) rubber band and roll into two even squares (one of each flavour) Make sure you flower the surface and occasionally the dough to avoid sticking.
Place the two squares on top of eachother, the bottom layer will be the outer colour of the cookie. Now carefully roll inwards (on the shorter end), it might slip a bit but be carefull and keep it together. You will end up with a 2inch thick roll. Carefully wrap in clingfilm without misshaping it and put it back in the fridge to cool for another 15-20 minutes. This is a good time to pre-heat your oven at 170C or 340F
Now slice the cookies off the sausage, I like to go just over a 1/4 Inch in thickness. Place on a baking tray lined with baking paper and bake at 170C of 340F until they just start to lightly brown. For me this took 8-9 minutes.
A holiday season favourite cookie that looks awesome and tastes even better.
Combine the flour, baking powder and salt in a large mixing bowl, give it a quick whisk and set aside until needed.
4 ½ Cups All-purpose flour, 1 Tsp Baking Powder, 1 Pinch salt
In a stand mixer or large bowl, combine the softened butter, sugar and vanilla extract. Now whisk until pale and fluffy. While still whisking add the room temperature eggs one at a time, until smooth and combined.
1 ½ Cups Unsalted Butter, 1 ½ Cups Crystal Sugar, 2 Large Egg, 2 Tsp Vanilla Extract
Continue whisking and add the dry ingredients 3-4 tablespoons at a time until you have a smooth but still sticky cookie dough.
Seperate the dough in two halfs, leave one half in the mixing bowl and wrap the other in clingfilm and pace it in the fridge. Sift the cocoa butter into the remaining half and mix until smooth and well combined. Now wrap the dark half too and keep both in the fridge for 20-30 minutes until firm.
4 Tbsp Cocoa Powder
Serving: 30g | Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 18mg | Potassium: 32mg | Fiber: 1g | Sugar: 8g | Vitamin A: 251IU | Calcium: 14mg | Iron: 1mg
Last weekend I had the honour of having my friend and master baker, Balázs over to share his amazing Chocolate Glazed donut recipe with us. Without exaggerating one tiny bit, I can easily claim these to be the best donuts I have ever had or made. They are fluffy on the inside and their on the outside they have an ever so slight crisp going on. Paired with a super easy chocolate glaze, they look and taste out of this world.
And this comes as no surprise, Balázs is a master baker with years of experience and has worked on luxury cruise ships and hotels creating many fantastic creations. Make sure you checkout his Instagram (@borzon.balazs) to see some of his amazing creations.
Firstly let me say, baked donuts are awesome, plus they are somewhat healthier but, is it really a donut if its not fried? When I imagine a perfect donut, I picture a light fluffy fried piece of heaven with a thin layer of chocolate, and that is exactly what Balazs aimed for in this recipe. The difference between Baked and Fried donuts is mostly the texture and crust, a baked donut has a cake like texture while a fried donut has a fluffy spongy texture.
But here is a little trick, you can actually bake these donuts WITHOUT a donut pan, simply cut out the donut shapes, place them on a baking tray lined with baking paper, and bake until golden brown, voila.
Since this recipe is based on a yeast dough, the process is fairly similar to my Austrian Donut recipe with a few different ingredients and ratios. But the steps are pretty similar:
See, all simple and easy to follow steps, you will find all the details in the Recipe section below.
Here are Balazs top professional inside tips for the perfect chocolate glazed donuts:
Chocolate Glazed donuts require a very few and basic ingredients that most will already have in their kitchen, and if you have ever made a Brioche, you will realise that the ingredients are very, very similar. All you need is:
Professional Baker Balazs shares his amazing Chocolate Glazed Donut recipe with us. A yeast based donut dipped in a very thin layer of chocolate glaze. Simply AMAZING
In your stand mixer bowl, add the water, sugar, salt and yeast. Give it a quick stir and let it rest for 5-10 minutes until the yeast bubbles up. If you are using Instant yeast you can skip this step completely
Place the dough on a floured surface and using one hand work it by pressing it into the surface and forward. Repeat until it forms a perfectly round dough loaf. Watch the video for the technique. Now let it proof in a warm place for 20-30 minutes. Check the Tips & Tricks section.
When the dough has proofed, lightly flour your working surface and using a rolling pin, roll the dough into a rectangle that’s approximately a finger thick. (1/2 an inch or 25mm) Use the Biscuit cutters to cut out the main shape and then follow up with a smaller size to cut out the hole. Place on a baking tray and proof again for another 20 minutes.
Serving: 25g | Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 30mg | Fiber: 1g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
A few weeks ago I treated myself to a new Silicon Mould for my White Chocolate Mousse cake recipe. I have a quite a few silicon cake and mousse molds but most of them are not branded and have basic cake and loaf shapes. I have had my eye on Silikomart for some time and with Christmas just around the corner, I treated myself to the Lana mould. I have since used it for semifreddo and mousse recipes so here is my first impression and review. Note, I have not used this yet to bake cake so I will update this review when I do.
Lana is a Yule log type silicon mold with a swirl 3D design. Here are some of the important specs of the Lana Silikomart mould.
|Length||245 mm||9.64 Inches|
|Width||95 mm||3.74 Inches|
|Hight||77 mm||3.03 Inches|
|Capacity||1200 ml||40.57 Fluid Ounces|
|Blast Freezer / Freezer Proof:||Yes|
As I already mentioned, Lana is a log shaped mould. It has structure support which ensures that the round shape doesn’t collapse when it has fluid in it. The mould works especially well with mousse and semifreddo although Silikomart mentions that it works perfectly well with baked cakes too.
The mould shape is as close to perfect as it gets, there are no imperfections in the mould and the mousse I made looked just amazing. Its notable that the Lana mould is also compatible with a special insert offered by Silikomart that allows you to make separate flavor cores that you can add to the mould.
The only downside I could find was the size of the opening. Now I don’t think there is anything Silikomart could have done about this, as it is necessary to keep the shape of the log round. The opening is a little small making it difficult to remove cakes but fear not, the trick is to freeze the mousse long enough to ensure it is set and wont break or deform when de-molding.
I found that freezing mousse for at least 6 hours to ensures it comes out clean and in perfect shape. As to bakes, I haven’t tried yet nut I will update this as soon as I do.
The second downside is the price, since this is an Italian product, buying it in the states can be a little expensive compared to other moulds on amazon but the design and quality is totally worth it.
If you are looking for a high quality and beautiful silicon mould, Lana is a great choice for you. It will make beautiful cakes, mousses and semifreddos and will last a very long time. The support structure will ensure your cakes come out perfect every time. Check out my white chocolate mousse cake here which I made with the Lana mould.
For the past week I have been working on this delicious Double Chocolate Mousse Cake Recipe. I love making desserts with mousse because you can get super creative with shapes and colors. Unlike baked cake, mousse doesn’t expand or contract much which allows you to really control the layers and shapes. Ohhh did I mention its also super creamy and rich???? Well it is and you will just love making this one.
Besides making a ton of cookies this month, I have found myself obsessed with mousse cakes. It all started with my white chocolate mousse cake and its been all downhill since then. When making mousse right, its creamy, rich and looks just amazing. This has inspired me to come up with a few recipes, some of which are still in the making.
This chocolate mousse cake was my contribution to the Christmas family lunch and my mom said it was the BEST mousse cake she ever had. If you know my mom, that means a lot hehe. So let me stop blabbering and get into the actual recipe 🙂
Essentially this cake has three different layers, two of which are mousse layers made with white and milk chocolate. For the cake layer I made a rich chocolate sponge made with equal parts of flour, sugar and butter. So lets have a look at each one of the layers:
You won’t need a lot of kitchen utensils for this recipe although there is one thing that should be in your arsenal of baking pans when you make mousse cakes. An adjustable Cake or Mousse ring is a bottomless pan that can be adjusted to different sizes. Bottomless cake rings allow you to easily de-mold the frozen mousse. It is almost impossible to remove a frozen mousse from a normal cake pan.
Alternatively you could use a silicon mold. You can get these in all shapes and sizes, some companies like Silikomart and Pavoni make beautiful high quality molds.
Other than the mold, you will need basic kitchen utensils such as:
I mention this in all my mousse cake recipes, don’t rush the freezing times. Mousse takes 6 full hours to set in the freezer. Anything earlier and it will deform when removing from the mold. This is especially true when it comes to silicon mold. As a rule of thumb apply the following waiting times:
Mousse is a French dish and has been around since the mid 18th century. Traditionally Mousse is made by folding a meringue or whipped egg whites into a cold sugar base and milk or whipped cream. Now eating raw egg’s can be unhealthy, I once had salmonella and believe you me, it was not a fun experience. Since the application of gelatin in food in the mid 19th century, we can make mousse set and stay creamy without using eggwhites or raw eggs.
Mousse cakes are as the name suggests, the combination of cake and mousse in a single dessert. Since we can make mousse and cake with virtually any flavor, the combinations of mousse cakes seem to have no limit. Anything from fruits, nuts, chocolate and even savory flavors goes.
One of my favorite mousse cakes is this Chocolate-Amaretto and Espresso Mousse cake by Savourthebest.com. I really recommend you check it out.
110 gram All-purpose flour, 110 gram Crystal Sugar, 100 gram Unsalted Butter, 2 large Eggs, 1 tsp Baking Powder, 1 tsp Vanilla Extract, 1½ tbsp Cocoa Powder, 1 tbsp Milk, 1 pinch salt
In a large bowl, whisk the all the heavy cream (from white and chocolate mouse) until half whisked. You want a smooth fluffy consistency that is still runny and not totally whisked to stiff peaks. Set aside until needed.
120 gram Heavy Cream, 120 gram Heavy Cream
60 gram Milk, 2 gram Gelatin, 100 gram White Chooking Chocolate
Place in the freezer for at least 6 hours until the mousse is completely set.
Calories: 286kcal | Carbohydrates: 25g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 74mg | Potassium: 87mg | Fiber: 1g | Sugar: 17g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
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