How To make Peanut Butter Pinwheels
1/2 c Cold Mashed Potatoes
1/8 t Salt
1/2 t Vanilla
4 c Icing Sugar
1 c Peanut Butter
In a medium mixing bowl, combine cold mashed potatoes with salt and vanilla. Add icing sugar, one cup at a time, beating after each addition. At first the mixture will be stiff and hard to handle but with beating it will become very runny. With the addition of the fourth cup, the mixture will firm up again. Turn half of the mixture on to a board that's been lightly dusted with icing; roll into a rectangle two inches thick. Spread with half of the peanut butter. Roll up from the short side, jelly-roll fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4 inch thick. Makes 4 dozen candies. From The Gazette, 91/02/27.
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Peanut Butter PInwheel Candy
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Peanut Butter & Jam Pinwheel Cookies
Peanut Butter & Jam Pinwheel Cookies – Deliciously soft and buttery cookies that are loaded with peanut butter, and filled with a raspberry jam swirl!
FULL PRINTABLE RECIPE:
INGREDIENTS:
1/4 cup seedless raspberry jam, 80g
1 teaspoon cornflour/cornstarch
1/2 cup unsalted butter, 115g, softened
1/2 cup smooth peanut butter, 125g
3/4 cup caster/granulated sugar, 150g
1 large egg
1 teaspoon vanilla extract
2 and 3/4 cups plain/all-purpose flour, 340g
1/2 teaspoon baking powder
1/4 teaspoon salt
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Recipe: Peanut butter pinwheels
Angie Groves, health educator with the WVU Extension Service Family Nutrition Program, teaches us how to make peanut butter pinwheels. See the full recipe on our website:
This material funded by Supplemental Nutrition Assistance Program (SNAP) and the Expanded Food and Nutrition Education Program (EFNEP).
This institution is an equal opportunity employer.
Cookin' with my Mom: Old Fashioned Peanut Butter Pinwheels (the sugar way!)
On my first ever cooking episode, we are making Old Fashioned Peanut Butter Pinwheels! This is a recipe my mom has been wanting me to share with our book world for awhile now and I'm so happy I can finally do so! Be sure and let me know if you enjoy this and would like more!
BYeeeeeeeeeee ✌️
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INGREDIENTS:
-2 ½ large egg whites or 2 large eggs & 1 small egg (room temperature)
-3 cups white sugar
-½ cup of white Karo syrup with vanilla (you don’t have to use the vanilla one, it’s just preference)
-½ cup of very hot water
-1 jar of peanut butter 12oz
-1 bag confectionary sugar
-¼ teaspoon of softened unsalted butter
OTHER THINGS YOU'LL NEED:
-Wax paper
-Tape
-Stand mixer with glass mixing bowl
-Heavy duty stainless steel pot
-Thermometer
TIPS:
-Don’t make this when it’s raining or snowing outside. Don’t ask me why. Just don’t lol.
-To store, use an air-tight container and we use wax paper in between the layers.
-I use a Kitchen Aide stand mixer with the glass bowl to make this candy. I have blown through twenty mixer’s making this candy. I deliberately bought the glass bowl one just for this candy. I have also made it with the metal bowl that usually comes with mixers, but it just takes longer for it to mix into the right consistency.
DIRECTIONS:
1) Beat your egg whites in a large mixing bowl till you get stiff peaks. When you can turn your bowl over and the meringue doesn’t slip, they’re ready.
2) Place wax paper on your work area by overlapping them and holding them down with tape. You'll thank me later if your candy turns to goo and doesn’t turn out, you'll just have to untape the ends and throw the whole thing in the trash.
3) Spread the softened butter onto the taped down wax paper.
4) Shake out your confectory sugar onto the wax paper generously.
5) Place the peanut butter in a bowl and heat for about 30 seconds in the microwave. Stir until smooth. You do not want it too thin, you just want it to be able to spread in a layer.
It’s go time. May the force be with you. Lol.
6) Heat white sugar, Karo syrup, and hot water on medium high heat until it starts to boil. Try not to stir too much once the sugar is dissolved, other than just brush down the sugar on the side of the kettle using your spoon.
7) If you have a candy thermometer, you'll heat until it reaches 250°F. I’ve tried to just use the thermometer but I guess I’m old fashioned and I want to see those threads waving at me before I put my sugar mixture off the stove.
8) Quickly start to slowly pour the hot syrup into the meringue on medium speed.
9) Keep your mixer going until the candy mixture loses its gloss and goes to a matte white, the beater will start going slower and the mixture will pull away from the side of the bowl. If you raise your beater and if the mixture pours down in a flow it’s not done. Keep beating.
10) Quickly spoon the now matte mixture onto the dusted wax paper then dust the top with more confectionary sugar, then use your hands to press out into a large rectangle with about ½ inch depth.
11) Spread the softened peanut butter on top. Don’t make the peanut butter too thick or it will make a mess when you roll it. Don’t be to stingy either, the peanut butter is the best part. Lol.
12) Carefully, begin rolling like you would do with cinnamon roll. If the candy mixture starts sticking to the paper just dust with more powder sugar. Continue rolling until you have a beautiful roll of candy just waiting to be cut.
13) Finally, cut and serve! Don’t eat too much. It’s pure sugar. Lol.
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Peanut Butter Banana Pinwheels Recipe
Get the full recipe on the website:
This tasty combination is the perfect recipe to add something different to your child’s lunchbox. Try our Peanut Butter and Banana Pinwheels!
Old Fashioned Potato Candy Recipe | Christmas Candy Recipes | Peanut Butter Pinwheels Recipe
This Old Fashioned tater candy is an absolute treat. Its sweet but has flavor. The Peanut Butter swirl in the middle helps tone down the sugar and add a different note of flavor. Its a serious must try
WATCH Cookies and Cream Fudge HERE--
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