Cappuccino Pinwheels Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and espresso powder; gradually beat into creamed mixture. Divide dough in half. Beat cocoa into half of dough. Divide each color into 2 portions., On baking sheets, roll each portion between 2 sheets of waxed paper into a 9x7-in. rectangle. Remove waxed paper. Place a chocolate rectangle on top of a plain rectangle. Roll up tightly jelly-roll style, starting with a long side. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Securely wrap dough in waxed paper; repeat with remaining dough. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Whisk the flour, salt, baking powder and baking soda in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Remove half the dough to a large piece of plastic wrap, flatten into a disk and wrap. Add 2 tablespoons gelatin powder, the lemon zest and juice and the yellow gel food coloring to the remaining dough and beat until combined. Turn out onto another piece of plastic, flatten into a disk and wrap. Refrigerate both disks until firm, at least 2 hours or overnight.
• Roll out each disk of dough into a 10-by-11-inch rectangle on a lightly floured surface. Put the plain dough on top of the lemon dough and trim the edges. Sprinkle 1 tablespoon yellow sanding sugar over the top of the dough and gently spread to evenly cover. Starting with a long end, roll up the dough into a log. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 2 tablespoons gelatin powder, 1 tablespoon yellow sanding sugar and the coarse white sugar in a bowl; sprinkle on a sheet of parchment. Roll the dough in the sugar mixture, pressing to adhere. Slice the log into 3/8-inch-thick rounds; arrange 1 1/2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set around the edges, about 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Steps:

• Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit). Wipe out the food processor bowl. Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine.
• Put an 18-inch-long piece of plastic wrap on the counter. Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch. Press the overlapping parts together firmly with your fingers so they stick together. Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread. Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer.
• Fold half the mortadella slices in half, and place them on the bottom third of the bread square. Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row). Spread half the chopped olives evenly over the cheese.
• Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go. Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll. Repeat with the remaining 9 slices of bread and fillings. Refrigerate for at least 2 hours up to overnight.
• Unwrap the logs, and slice each into twelve 3/4-inch slices.

Steps:

• Preheat the oven to 350˚F. Line two baking sheets with parchment paper. Lightly dust a work surface with flour. Roll out the puff pastry on the work surface into a 12-inch square.
• Brush with the lemon curd and sprinkle with the poppy seeds.
• Cut the pastry in half, then cut each half crosswise into 1/4-inch-wide strips. Roll up each strip into a coil. Place the coils 2 inches apart on the prepared pans. Brush with the egg wash.
• Bake the cookies until golden, about 20 minutes. Transfer to a rack to cool completely.

Steps:

• Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Pour into crust; top with remaining COOL WHIP.
• Refrigerate 2 hours or until firm.

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:

• Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.