CHOCOLATE AND GREEN CURTAINS RECIPES

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PINWHEELS AND CHECKERBOARDS RECIPE: HOW TO MAKE IT



Pinwheels and Checkerboards Recipe: How to Make It image

My mom used to make these cookies every Christmas, and I still love them. They are so colorful...and you can get two kinds of cookies from one dough! They're perfect for including in gift boxes.—Jill Heatwole, Pittsville, Maryland

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 dozen pinwheel and 4 dozen checkerboard cookies.

Number Of Ingredients 11

1-1/4 cups butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1/4 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
Red and green gel food coloring
1 ounce unsweetened chocolate, melted and cooled

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture., Divide dough into four portions. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic; refrigerate 1 hour or until easy to handle., For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9x6-in. rectangle. Refrigerate 30 minutes. , Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate 2 hours or until firm., For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips. , Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Refrigerate at least 2 hours., Preheat oven to 375°. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 45 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CHOCOLATE-PEANUT BUTTER PROTEIN SHAKE RECIPE | EATINGWELL



Chocolate-Peanut Butter Protein Shake Recipe | EatingWell image

This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter.

Provided by Hilary Meyer

Categories     Healthy Frozen Fruit Smoothie Recipes

Total Time 5 minutes

Number Of Ingredients 5

1 cup unsweetened vanilla soymilk
¾ cup sliced frozen banana
½ cup reduced-fat plain Greek yogurt
1 tablespoon cocoa powder
1 tablespoon natural peanut butter

Steps:

  • Combine soymilk, banana, yogurt, cocoa powder and peanut butter in a blender; blend until smooth.

Nutrition Facts : Calories 402.4 calories, CarbohydrateContent 41.3 g, CholesterolContent 11.3 mg, FatContent 15.9 g, FiberContent 9.9 g, ProteinContent 26.1 g, SaturatedFatContent 4 g, SodiumContent 121.6 mg, SugarContent 19.9 g

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Welcome to greens & chocolate, where healthy cooking meets sinful indulgence. I’m Taylor, a Minnesota girl who loves eating healthy, a daily chocolate indulgence, and running, yoga, and chasing after my sons to balance it all out. I’m so happy you stopped by, and hope you enjoy the recipes I have to share!
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