Rugelach Pinwheels

From the Sweet On You Bakery via The Martha Stewart Show

Makes about 50 cookies

Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour

Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly

Topping
1 cup sugar
2 teaspoons ground cinnamon

1. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.

2. Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.

3. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.

5. Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

Who Wants a Giant Cupcake?

Giant Hostess Cupcake
2 batches of chocolate cake layers (4 layers, total)
1 batch vanilla cream filling
1 batch rich chocolate frosting (recipe below)

Take all four (cooled) chocolate cake layers and level the domed tops using a large, serrated knife. Using a large biscuit cutter, or a paring knife, cut an approx. 5-inch circle from the center of each of two of the cake layers.
Stack one uncut layer on a cake plate or serving tray and place the two center-less layers on top of it. Fill the center of the cake with the vanilla cream filling. Reserve about 1-2 tbsp of filling to make the squiggle on top of the cake.
Place final uncut layer on top of the filling to seal it in.
Frost entire cake with a thin layer of rich chocolate frosting. Using a large offset spatula will give you the smoothest finish.
Place reserved vanilla filling into a plastic bag and cut off the corner. Pipe filling onto top of the cake in a squiggly line to finish.
Cake can be refrigerated or kept at room temperature.

Serves 16-20.

Rich Chocolate Frosting
1/4 cup butter
1 cup chopped semisweet chocolate (or chocolate chips)
1 1/2 cups confectioners’ sugar
1/4 cup milk (lowfat is fine)
1 tsp vanilla extract

Melt together butter and chocolate in a medium-sized, microwave safe bowl. Work in 30 second intervals, stopping to stir frequently, and continuing until the mixture is smooth. Let cool slightly (about 3-5 minutes).
Add in confectioners’ sugar, milk and vanilla and beat on medium-high speed with an electric mixer until smooth.
Frost sides and top of Giant Hostess Cupcake (above).

via Baking Bites