Sunday, March 9, 2014

Biscoff Pinwheels and Secret Recipe Club

I am excited about my post for this months Secret Recipe Club! The blog I had this month was... Its Good To Be The Cook. Beth is the author of Its Good To Be The Cook, she's from just outside Philadelphia and has a degree in Communications(Film/Video). She grew up helping her mom prepare meals for her family and because of it she has a passion for cooking, eating, and traveling. She loves movies, baseball, and neddlepoint too! But she has so many great recipes on her blog that it was so hard to choose and you know me, I'm a sucker for a dessert so I picked her Cookie Butter Pinwheels


I was skeptical because how could making cookies with Crescent rolls be good, but I'm always up for trying something new, so I tried and I couldn't believe how easy it they were. And in the end how delicious they were. I mean who can say no to some Biscoff or Nutella. I made half of mine with Biscoff and half with Nutella. They were both delicious. The glaze on the Biscoff ones has cinnamon in it and the Nutella glaze doesn't. 


Go over to Its Good To Be The Cook and find something delicious for yourself!!


Biscoff Pinwheels
Recipe Source: Its Good To Be The Cook

1 regular can Crescent Rolls
1/2 cup Biscoff Spread or Nutella
1 cup Powdered Sugar
2 Tablespoons Milk
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Cinnamon

1. Lay out a piece of saran wrap and unroll your crescent dough so its flat and press your seams together.

2. Spread the Biscoff or Nutella over the dough until its about a 1/4 inch from the edge. With the help of your saran wrap roll up your dough tightly, lengthwise. Leave the wrap around it and put it in the freezer for about an hour.

3. Preheat the oven to 350 degrees. Place parchment paper or a silpat mat on a cookie sheet. Unroll the saran wrap and slice the dough into 1/4 inch wide cookies. Place the cookies on the cookie sheet and bake for about 10 minutes, or until golden.

4. While the cookies are cooling make the glaze. Combine the powdered sugar, milk, vanilla, and cinnamon, don't add the cinnamon if your cookies are made with Nutella. Whisk together and pour over your cookies. Let them set for about 20 minutes before eating.

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8 comments:

  1. OMG, biscoff pinwheels??!!! Where have these things been all my life?

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  2. These are so adorable and I'm sure they're wonderful with the Biscoff. I bought Biscoff once and was surprised to find out that it does indeed taste like cookies. Guess my brain had a difficult time imagining how cookies ground into a smooth paste would taste.

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  3. Okay I think my first comment didn't go through, so I'm trying again- sorry if it's a double post! Anyway, these are really cute pinwheels and the Biscoff inside sounds delicious. We bought a jar once and it was good, though the idea of cookie flavored spread was hard to wrap my head around for some reason. Also, I love the name of your blog :D Mine's a similar idea. As a cupcake enthusiast myself (to say the least), I may or may not have tried to nab your blog name back when I created mine- it was already taken! Going to go poke around because I see lots of intriguing looking recipes in the sidebar.

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  4. These look like pure heaven! Great job!!

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  5. I absolutely love when something is easy to put together like these cookies. We need recipes like for those busy times when we just want to have something and not do the work to get it :) I had your blog this month and had a great time going through your recipes. I'm amazed at all your chex mix recipes and I'm definitely going to be trying some of them out in the future!

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  6. Pretty clever idea to put a new twist on something old.

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  7. these are so different...but so cool. I love biscoff spread, so I'd be willing to give these a try!

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