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Peanut Butter Pinwheels

Peanut Butter Pinwheels



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Reserve about 1⁄4 cup of the powdered sugar to "flour" the dough roll to prevent it from sticking to your counter top or candy prep board.

Mix remainder of sugar, butter, and vanilla in a large bowl. Add milk in the smallest of increments, a few drops at a time. Be very careful to not use more milk than needed in order to mix these ingredients. This should resemble a dry loaf similar to bread dough. If too much milk is used, the mixture cannot be rolled out.

When ingredients are thoroughly mixed, sprinkle the reserved powdered sugar on your prep area. Use a rolling pin to roll the loaf into the shape of a flat pie crust, about 1/4-inch thick.

Once the dough has been rolled to resemble a flat crust, use a table knife to generously cover the flat dough with the peanut butter. Roll the dough into a log shape, similar to a miniature jelly roll.

Cut into small pieces, 1/3- to 1/2-inch thick. The final result will be pieces that look like pretty pinwheels.


Peanut butter pinwheels

Here is a quick no cooking required Peanut Butter Candy Recipe made with just 3 ingredients: Creamy Peanut Butter, Powdered Sugar, and Milk. This peanut butter sugar candy was a real treat for me when I was a kid, and it still feels like a treat 50 years later.


Recipe: Potato Peanut Butter Pinwheels

Summary: An old-fashioned candy with a surprising ingredient, these Potato Peanut Butter Pinwheels are a charming dessert.

Ingredients

  • 1/3 cup mashed potato (from 1 potato)
  • 2 tablespoons half and half (or you can use milk)
  • 1 teaspoon vanilla extract
  • Dash salt
  • 4-6 cups confectioner’s sugar (1 1-pound box plus 2 additional cups)
  • Peanut butter

Instructions

  1. Boil or microwave potato until it is soft. Remove and discard skin, mash (do not add anything) and cool completely. When cool, measure potato and add to a mixing bowl.
  2. Add half and half, vanilla, dash of salt, and 2 cups confectioner’s sugar. Mix well using an electric mixer on low speed. Add 2 more cups confectioner’s sugar, mixing well. It should resemble dough. Add more sugar by tablespoonfuls if dough seems too wet or sticky. (I ended up using 1 pound plus ¾ cup confectioner’s sugar in mine. Your mileage may vary slightly, depending on humidity or moisture in potato.)
  3. Split dough into quarters, so it is easier to work with.
  4. Dust a board with confectioner’s sugar and roll out a piece of potato-sugar dough until it is roughly square or rectangular, and about ¼-inch thick. Spread one side with peanut butter. Roll up dough like a jelly roll. Repeat with others, or make flavor variations as described below.
  5. Refrigerate rolls, tightly covered, for about 1 hour. Remove from refrigerator and slice roll into pinwheels.
  6. Serve immediately, or return slices to refrigerator until you are ready to serve them. If you are stacking them, use a piece of waxed paper between layers so the candies won’t stick together. Cover tightly because they can dry out.

Quick notes

Use a real potato, not instant mashed potatoes, which won’t work as well.

Variations

For coconut candies : Add 1/4-1/2 cup shredded coconut to 1/4 of the dough. Roll into little white snowballs.

For chocolate candies : Add 1-2 tablespoons unsweetened cocoa powder to 1/4 of the dough. Roll into little brown balls.

Preparation time: 30 minutes
Chilling time: 1 hour
Culinary tradition: USA (General)

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Other recipe didn’t work so I’ll try this one.

This is the recipe I will try next.

I have been making this candy for years without the potatoes. It tastes just as good, just a little harder to roll into a log. If you are not careful it can get too sticky to roll. But it still tastes just as good without the potatoes.

Angel,
Interesting! I will have to try that.

Hi Angel. I make the dough with 1 stick of butter and 1 box of confectioners sugar mashed together. I use the sugar to “flour” my wax paper and rolling pin. After spreading the layer of thin peanut butter I use the wax paper to carefully roll it up. Takes 1/3 the time and taste wonderful. We’ve been doing it like this for years now. Try it sometime when you’re pressed for time. You’ll be pleased.

I was so excited to see your old fashioned recipe. My mother in law used to make these ever Christmas.

Rebecca,
They’re a historic favorite!

I’ve been cooking a lot since retiring and I ran across this recipe the other day. It brought back some memories of my childhood that had been locked away for many decades. I can still remember my mom making these for me and my brothers, waiting by the fridge waiting for them to cool down enough to cut. I made them for some of my kids today, the ones that are still home that is. I hope the memories carry on into their later years. Who would have thought potatoe pin wheels, as mom called them, could mean so much to a disabled, retired old man. Thank you so much, it really has meant so much.

Jeff,
You just made my who day, my week, my month and my year!

Hi there! My name is Jessica, and I run a food blog called Floptimism. Every week, I write a Weekend Wrap-Up where I share some of my favorite blog posts, recipes, and articles from the past week. I absolutely fell in love with these pinwheels and wanted to let you know that I featured them this week. If you’re interested, I’ve left the link below. Thank you for such a creative post, and I hope you have a great rest of your weekend!

Thanks Jessica! Those little tater candies are addictive!

[…] of Shockingly Delicious introduced me her Potato Peanut Butter Pinwheels earlier this year at an FBLA meeting. I knew two things immediately: One, I was going to do a video […]

Dorothy, My sister and I made, what we called just, peanut butter roll. We did not use potatoes in them. My sister is not longer with us and she had the recipe. I only know we only used carnation evaporated milk, powdered sugar, and peanut butter. Would it be possible to use this recipe without the mashed potatoes? I hope so because my son would love to have these when he is home for Christmas this year and so would my grandkids.

Lee,
Try it and let me know if it works!

I have tried them that way, not so good. You do not taste the mashed potato’s. we have made these for years, oh so good.

Mona,
You mean you have tried them the way Lee is suggesting? Interesting!

Dorothy, we are doing these at my Holiday Cookie Class next Saturday. Can you estimate how much peanut butter I will need for your recipe. Also, approximately how manypieces will each recipe make? We’ll probably be tripling the recipe. P

Patricia,
I’m sorry, I didn’t do my usual measuring/counting job on this recipe. I just made it and spread some peanut butter on without measuring. I can tell you that it won’t take too much…it has to be spread thinly or it will be too hard to roll up. If you have 1 jar on hand it will probably be more than enough (but I am of the mind to have 2 jars, and you probably won’t open the 2nd one). I am going to guess that each recipe makes 30-40 slices, because you slice the rolls thinly. Again, sorry I didn’t do my usual meticulous counting on this one. Have fun with it!

These are a traditional Christmas treat here in Quebec, called bonbons à patates (literally potato candies). Never heard of them anywhere else!

This is the first time that I’ve ever heard them called that, I’m actually surprised that this candy is known about outside of my area! We call it “flitch” here.

Dorothy, I’ve always wondered about potato candy and the peanut-butter combination sounds incredible! Featuring your post on my Facebook page today!

Jenn,
Thanks! It’s a really fun little oddity candy. You would never know what’s in it.

These were so delicious and unique. I’m putting them in consideration for my December Cookie Baking Class. Thanks for sharing.

I love the colour combination & what an innovative recipe. Shockingly Delicious !

Yum! Could you replace the mashed potato with mashed sweet potato?

Anna,
I suppose you could, if you like. You wouldn’t need to for sweetness, since there is plenty of sugar in here. However, you wouldn’t get as good a color contrast between the white dough and the brown filling, I think. If you try it that way, send me a photo. I’d love to see what it looks like!

these look interesting — and they’re so cute! yum!

ok, now that i tested these last night, i know that they are in fact “shockingly delicious!”

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Old-fashioned peanut butter Pinwheels

These old-fashioned peanut butter pinwheels are so delicious in your mouth! Their production is quick and easy for the perfect holiday!

Ingredients

  • 1/3
    cup
    cream (evaporated milk)
  • 1
    spoon
    butter
  • ] 2
    spoon
    vanilla 2 1/2
    cups
    powdered sugar
  • peanut butter

Instructions

Heat butter and cream in a pot over medium heat until the butter has melted.

Remove from the heat and add the vanilla.

Pour powdered sugar into a large bowl. Add the cream mixture bit by bit to the powdered sugar. Continue mixing and a little cream until you get a dough-like consistency. Tip: You may not need to use the entire cream mixture, so it is important to add it gradually.

Cool the dough in the refrigerator for one hour.

Remove the dough from the refrigerator and roll it out on wax paper. Sprinkle powdered sugar on the surface ready to prepare the dough so that it does not stick.

Spread peanut butter on top of the dough. Return it to the log. Slice and enjoy.

Variation: You can also make peanut butter and jelly-like pinwheels by spreading a thin layer of jelly on the peanut butter and then rolling the dough into a log. If your kids love peanut butter and jelly, they'll love the fun piece of the classic recipe.

Still don't have your full taste? I bet you'd love these homemade soft caramels! Get this quick and easy recipe here! I hope, you will like it!


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Peanut Butter Pinwheels

  1. Sprinkle a sheet of wax paper with 1/4 cup powdered sugar and set another 1/4 cup aside.
  2. In a mixing bowl, add one box of sifted powdered sugar, the softened butter, and the water. Mix the ingredients together forming a soft ball. The ball should be smooth. If it is sticky, add a little powdered sugar. If it is stiff, add a sprinkle of water.
  3. Place the powdered sugar dough ball on the prepared wax paper. Sprinkle the ball with powdered sugar.
  4. Roll the candy dough ball out into a 1/4 inch thick rectangle.
  5. With a knife, slice off the uneven edges of the rectangle. (…Have a little taste of the cut edges.)
  6. Gently spoon the peanut butter onto the rectangle. Use the back of a spoon to spread it to the edges.
  7. Carefully lift the wax paper to lift a long edge and roll the peanut covered sheet into a log. (Avoid rolling the wax paper inside the log. Only use it to get the log started. )
  8. Cool the log in the refridgerator for one hour.
  9. Slice into 1/4 inch pieces. Enjoy!

  1. Make filling:
    1. Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, and remove from heat. Stir in peanut butter.
    1. Beat together butter and sugar with an electric mixer until light and fluffy, then beat in egg and vanilla. Sift flour, baking powder, and salt into egg mixture and beat until combined well.
    1. Halve dough and roll out each half between sheets of wax paper into a roughly 12- by 8-inch rectangle. Remove top sheets of wax paper (if they stick too much, chill dough briefly to firm up slightly) and divide chocolate filling between rectangles, spreading it in an even layer. Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using wax paper as an aid, to form a 12-inch log. Wrap rolls in wax paper and then foil. Chill rolls until firm, at least 2 hours.
    2. Preheat oven to 350°F.
    3. Working with 1 roll at a time (keep remaining roll chilled), cut rolls crosswise into 1/8-inch-thick slices and arrange slices 1 inch apart on ungreased baking sheets. Bake in batches in middle of oven until pale golden and set, 8 to 12 minutes. Transfer warm cookies to racks to cool.

    Just checked my recipe file and this recipe calls for 2 sticks of unsalted butter.

    Help - where's the butter. I used to make these all the time!

    I want to make these for Christmas but I don't see butter listed in the ingredients. How much butter? Can someone help? thanks!

    Four forks for taste, zero forks for preparation. Averages out to a 2. When the dough was chilled enough to work with, I rolled it out into the prescribed 8x12 rectangle and tried to add the filling, which was at room temperature. Oops. The cold dough immediately solidified the filling into a brittle sheet that wouldn't roll without cracking into messy little pieces. Ugh. They did taste pretty great, but they were a pita to make, and they weren't very pretty in the end.

    These are easy, yummy and interesting to look at. The dough lasts for a long time in the freezer too, so you can make extra and freeze a roll to bake another time.

    These were delicious and a pretty addition to my holiday cookie tray. I chilled the dough before rolling and then did half the way the recipe directed and rolled the other half on a floured board. Rolling them with flour was easier, worked better and gave the cookies a more finished look.

    These cookies were quite tasty and look pretty displayed on cookie platter. When rolling up the dough, I did have slight trouble with it sticking to the wax paper, even though I chilled it (and checked it in 5-minute increments)--it was finally OK after about 20 minutes (what do you expect in Southern Calif. )--then it still was a little sticky, but more managable. After chilling the rolls, I cut only 12 slices 1/8" thick and baked them, since so many reviews said this was too thin. I agree. The next day, I cut the rest of the roll in 1/4" slices and baked for 12-14 minutes. They were perfect that way. And they stayed together very nicely. What I really like about this cookie (besides great taste) is that you can prepare the dough ahead and freeze it so it's ready whenever you have time to bake-- just take roll out of freezer and slice. Also, you can bake just the amount you want instead of making an entire batch. I found this very handy for portion control (especially at the time of year when we tend to overindulge)!

    Although the end result is delicious, this is way too much work. My dough stuck so much, I lost a lot of it to the wax paper. And when I rolled it up, it was quite a struggle (because of the sticking). When I took the cookies out of the oven, they looked beautiful, but I foolishly did not remove them immediately from the rack. Nearly all of them fell apart. I could have cried. Better luck to you!

    What a mess. This dough is so sticky, and no matter how much i chilled it, I couldn't work with it. Trying to roll the logs was almost impossible due to the sticky dough and the filling which got cold when meeting the dough and kept breaking. I couldn't get neat looking pinwheels at all. Instead, these looked more like standard drop cookies with swirls of peanut butter/chocolate running through them, which still tasted good, but didn't look as nice as Iɽ hoped. For the same results, instead of spending so much time trying to make pinwheels, i think i would just swirl the "filling" in a bowl full of dough, and make drop cookies.

    I found these pinwheels very easy to make, the dough was good to handle and the taste was incredible. I wouldn't change a thing (By the way, I did use the microwave to melt the chocolate and it was fine.)

    Definitely much better with 1/4 inch slices. The only issue I had was getting these fragile cookies off my baking sheets without breaking them.

    These were really cute cookies! Very rich. They're great to give out--you really notice them on a cookie platter, and are popular flavors. I had no problems with rolling the dough straight away when I made these over the winter (old northern New England kitchens might actually BE compared to igloos--see the previous review), but I agree that unless it's quite cool in your kitchen that you'll need to chill the dough. These cookies are really easy to slice. The filling stays gets very firm when the rolls are chilled so the slices retain their shape beautifully. I actually liked these sliced thin so that the cookies came out cripsy and delicate--thickly sliced they are a bit too rich for me--but I can see how a lot of people would prefer the cookies sliced thicker.

    Chilling the dough is an absolute must unless you live in an igloo. I made the dough first and refrigerated it, then made the filling. Next I rolled the dough out and froze it while the filling cooled. This made spreading the filling and rolling the dough a breeze. The thicker slices other readers recommended were essential as well. Deeelicious!

    I have made this recipe for several years now primarily because it yields an attractive, good cookie that looks very nice on Holiday Cookie plates. The dough is a bit of a pain to work with though, because it is so soft. Here's what works for me: chill the dough first for 10 minutes or so, then roll it out between two sheets of floured wax paper that are on a large cookie sheet. Once the dough is rolled into the rectangle, spread with the peanut butter filling, then move the whole thing into the frig. again to chill for another 10 minutes before you try to roll it up. The chilled dough should come right off the floured wax paper. Freeze the rolls and slice when frozen.

    I am a quite the novice in the kitchen so I was apprehensive about making these cookies. However, it wasn't the disaster I was expecting. (I found that if you didn't roll out the dough too thinly it was easier to roll into a log). I cut them 1/4 inch as so many people suggested and they turned out wonderful (taste and appearance wise). However, they are delicate, so handle with care once out of the oven.

    These cookies are delicious! The only thing I would do different is cut them thicker.

    Lovely cookies - turned out perfectly. I did slice thicker 1/4" and had no trouble rolling up. Increased amount of peanut butter for more flavour. Was asked for the recipe and will surely make again.

    I give this recipe 2 forks because the flavor was wonderful. But it was really a disaster for me to make. The dough was really sticky, so I put it in the fridge for a while, so I could roll it out. I put the warm chocolate on top, but it was too soft to roll. I chilled it some more, but hten the chocolate was too stiff. :( I was going to just dump it until I tasted the dough with the chocolate. YUM! So I squished it together and was able to cook it, but it didn't look very pretty. Maybe more flour would make the dough easier to handle?

    I made this cookie for my fellow employs. It went over very well. It went over so well one of the gentelmen there asked for the recipe. Of course I am taking a copy to work for him. We all enjoyed this recipe very much. Thank you

    They were a little difficult to roll up with the chocolate spread on the dough. Even though they weren't very pretty before they were cooked they turned out beautiful and very tasty. I will probably make them again using Nutella as the filling instead as I love Nutella!

    The taste of the cookie was great, but I had a hard time with them falling apart. I am going to try again, this time cutting them thicker.

    These cookies grew on my family. We were expecting something more peanut-buttery, but found the chocolate really overpowered the peanut taste. The end result, though, was a delicious, light and crispy cookie. I didn't have any trouble with them crumbling apart, except when I gave them away in a Ziploc bag (which I assume would be a problem for ANY cookie, not just these). The new "disposable" Ziploc/Gladware containers work really nicely for these, however (and they're a lot cheaper than cookie tins!).

    I liked this, but it wasn't too popular with my guests. I think cutting the cookies thicker (maybe 1/4 inch) helps the recipes.

    This is an excellent cookie. It is easy to make and the texture is tender but holds together nicely.


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    Potato Candy Recipe

    Dorothy of Shockingly Delicious introduced me to her Potato Peanut Butter Pinwheels earlier this year at an FBLA meeting. I knew two things immediately: One, I was going to do a video about Potato Candy and two, my mind was officially blown.

    In case you haven’t noticed, I sing potato praises all the time. But candy? From potatoes? I couldn’t believe it.

    Acknowledging my shock, Dorothy explained that Potato Candy is actually a Depression Era recipe. A candy born from lean times before Fun Size Variety Packs. A few clicks on the internet later, I discovered this beloved confection has been handed down from one generation to another in several cultures.

    Potato Candy is a nostalgic nod to simpler times that will put a smile on your face and a spring in your step. Of course, that could also be the sugar…


    Ingredients for Potato Candy:
    1/3 cup mashed Idaho Russet Potato
    1-2 TBSP half and half, cream or milk
    1 teaspoon vanilla extract
    Dash salt
    4-6 cups sifted powdered sugar
    4-6 TBSP peanut butter


    NOTES:
    Makes 40-50 pieces of candy. Store in an airtight container up to 5 days. Use other spreads like hazelnut or chocolate to suit your taste. Like all doughs, there is a level of “feel” to this recipe. The moisture level of your potato will dictate how much powdered sugar you will need. If your dough begins to harden before you have rolled it out, wet your hands with a small amount of water and knead the dough back to proper consistency.

    Directions for Potato Candy:

    Prepare the Idaho Potato:
    1) Peel an Idaho Potato and slice it in half.
    2) Place the potato in a pot of water and bring to a boil. Cover, reduce the heat to low, and simmer until tender, about 15 minutes.
    3) Remove the cooked potato from the water and mash until smooth. Allow to cool.


    Prepare the Potato Candy Dough:
    1) In an electric mixer combine mashed potato, half and half, vanilla and salt.
    2) Mix on low-speed, adding sifted powdered sugar a little at a time until a soft, pearly dough forms.
    3) Divide dough into 4 pieces and keep covered at room temperature.


    Make the Potato Candy:
    1) Place a piece of plastic wrap on a wooden board. Dust with powdered sugar.
    2) Press out a piece of the dough onto the sugared plastic.
    3) Use a rolling pin and powdered sugar as needed, to roll out a thin (1/8″-1/4″), even disk of dough.
    4) Use a knife to cut the disk into a rectangle.
    5) Spread a thin layer of peanut butter on the rectangle.
    6) Carefully roll up, like a sushi-roll.
    7) Roll and seal in plastic wrap. For more tips, watch the video!
    8) Place rolls in the freezer for one hour.
    9) Unwrap rolls and slice into pieces.
    10) Decorate, share and enjoy.


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    This recipe was previously posted on The Roanoker.com in November 2011. Still a big holiday hit!

    The holidays are my favorite time to cook. Not only does the food fill the house with comforting aromas, but it also conjures up memories of childhood Christmases.

    I recently had the pleasure of experimenting with divinity candy for our sister publication Blue Ridge Country’s food column. According to the article, students of Ada Earnest’s home economics class at East Tennessee State College received the pure white and sugary treats as a special gift. I imagine the former students still reminisce about their teacher’s specialty.

    Earnest’s recipe is titled “Never-Fail Divinity.” Unfortunately I failed twice. I’ll blame it on the humidity of my kitchen and a faulty candy thermometer. It was quite a challenge to get the candy to the perfect temperature and consistency, but after three batches, I ended up with more than a dozen pieces of divinity that I topped with pecan halves and candied cherries.

    Making divinity reminded me of a less temperamental, yet equally sweet candy that is a staple among our Christmas goodies each year: peanut butter pinwheels. These easy-to-assemble swirls of sweetness consist of a dough made of confectioner’s sugar, cream cheese and milk – pure white like divinity – that’s rolled out like pie crust, filled with peanut butter, formed into logs and sliced to create the pinwheel shape.

    Every time I take a bite, I’m taken back to my mom’s kitchen, the counter covered in confectioner’s sugar, and me and my brother stealing bites of any goodies within our reach. I just love the holidays!

    Peanut Butter Pinwheels

    • 3 oz cream cheese
    • 4 cups powdered sugar
    • 1tsp. vanilla flavoring
    • 1/4 cup peanut butter

    Mix first three ingredients with hands, adding the sugar in batches. Roll mixture into a rectangular shape. Divide it into two pieces. Spread a thin coat of peanut butter on top of each piece. Starting at the long side of rectangle, roll into a log. Chill for 1 hour, then cut the logs into about 1/2-inch thick pieces. Store wrapped in Saran wrap in the refrigerator.

    Mrs. Earnest’s Never-Fail Divinity Candy

    • 1⁄3 cup water
    • 1 1⁄3 cups white sugar
    • 1⁄3 cup white Karo syrup
    • 1 egg white, stiffly beaten-
    • 1 teaspoon vanilla
    • 1/2 cup chopped nuts, coconut or candied cherries. Mrs. Earnest used green and red cherries at Christmastime. When she used nuts, it was usually pecans or black walnuts.

    Cook together the water, sugar and Karo syrup until it spins a thread. (Some old candy thermometers have a marking for “Thread,” at around 230 degrees. The “thread” is a very thin, wispy filament that appears when you dip a spoonful of the mixture out of the pan.) Pour half the syrup over the stiffly beaten egg white, beating all the time. Cook the remaining syrup to the “crack” stage (300 degrees) when tested in cold water. Continue beating the first mixture while pouring the rest of the syrup into it. When it begins to hold its shape, add vanilla and nuts, coconut or cherries. Continue beating until it holds its shape well. If it should not hold its shape as desired, add a tablespoon of sifted powdered sugar, or 2 tablespoons, if needed. Drop from a teaspoon onto waxed paper. Store in an airtight box when it cools.


    Watch the video: Peanut Butter Pinwheels Candy - The Hillbilly Kitchen (August 2022).