For me, last week was the stuff dreams are made of. The whole cookbook process has been surreal to me, so to be able to shoot the gorgeous images that will fill it was even more unreal. I was fortunate enough to have an amazingly talented photographer at my side, Kim Box. Her images are nothing short of breathtaking. I’ve been an admirer of her work for so long and then to get to have her shoot the cookbook was just overwhelming. You know, God puts people in your path at the perfect time and I’m so blessed that He put her in my path when he did. I couldn’t have asked for a more precious, creative, kind, and hard working person. She even battled through what sure seemed like the flu just to make sure we met our deadline. Her beautiful home became the backdrop for the shoot (Get a glimpse in her gorgeous kitchen here) and I just can’t thank her enough for her patience with us all as we literally took over her home for a week. I also had the great fortune of having my editor come down and join us for a few days. I tried to convince her to stay the whole week but I guess I’m not the only thing she has going on right now. : ) Here are a few behind the scenes shots from the week…
This recipe is super simple and great for a quick breakfast or fun snack. With only a few ingredients, it’s also great to get the kids in the kitchen to help with this one.
- 1 (16.3-ounce) can refrigerated biscuits (8 big biscuits) ( I used Grands! Flaky Layers)
- 1 cup semi-sweet chocolate chips (16 tablespoons)
- 1 tablespoon butter, melted
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
- Preheat the oven to 350 degrees F.
- Open the biscuits and flatten each one into a circle about 5 inches wide. Place the flattened biscuits on a baking sheet sprayed with non-stick cooking spray or lined with parchment paper or a silicon baking mat.
- Spoon 2 tablespoons of the chocolate chips into the center of each biscuit. Fold the biscuits over in half and crimp the edges together with a fork.
- Bake for 14 to 17 minutes or until golden brown.
- Make the glaze by mixing the melted butter, powdered sugar, vanilla extract, and milk together in a small bowl.
- Once the turnovers are done, remove them from the pan and allow them to cool for about 5 minutes, then drizzle them with the glaze.