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.
Recipe Card
Chocolate Turnovers
Ingredients
- 1 (16.3-ounce) can refrigerated biscuits (8 big biscuits) ( I used Grands! Flaky Layers)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter, melted
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350° 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.
Awesome! Now I’m not a chocolate face, but my husband is & I guarantee, he will scarf these down in record time.
Eons ago, when my two oldest were were 5 months 19 months old, I had to move back home & I had a young woman named that came to care for my babies & oh my word could that woman cook! She made the best fried pies that ever crossed my lips! Only she made her dough from scratch! A buttermilk biscuit dough!
I’m like you, Christy & Brandie, what’s the harm in a shortcut! So today, I use the largest buttermilk biscuits by Kroger, roll them out a bit, plop on a bit of filling, crimp them & fry away…i have never tried the flaky ones, so will have to do so because they look so tempting!!
BTW the best cake I ever tasted was when I worked as a tea bag operator at Lipton Tea in Galveston. One of the women brought a chocolate cake for break time. It was so high, light & luscious that I asked for her recipe…Duncan Hines cake mix, she used milk in place of water & added an extra egg! Fabulous!
Now I don’t know what kind of dumplings a “real southern cook” makes, I just know what we always had growing up in Texas and they were skinny rolled out dumplings like a pie crust is rolled out , cut into strips that are broken off and the 2 inch pieces are dropped into the center of the hot boiling chicken broth before adding the deboned, shredded chicken back in the pot. Imagine my joy when I learned from my aunt that Mama’s (my grandmother) dumplings were her “scratch” buttermilk biscuit recipe rolled out thin that made her dumplings! Enter canned biscuits again for my dumplings.
Thank you ever so much I love opening my “gift” from you the moment it arrives to see what culinary pleasures you have to tempt me….for me to have the chocolate, I’ll have to experiment and make the powdered sugar from Splenda using a recipe that someone posted online…good learning experience…aaahhh but your Sour Cream Chicken Enchilada Pie is the one that has tripped my trigger…when will this cookbook be out! I can hardly wait! I know coming from you it will be fantastic!
Please keep you outstanding blog and recipes coming my way! Thank you! thank you!
You are so sweet! Thanks, Margo!!
Can these be made with Pillsbury pie crust instead of biscuits? That is what I have. Sounds so easy and wonderful!
Absolutely!
It’s fun to compare the photos here to the ones in the cookbook. The picture here of the Garlic Roasted Chicken is better than the one that appears in the cookbook. Did you take this one?
I did, with my iPhone. But I’m kinda partial to the one in the book. 🙂
Love your blog!!! Just found it today, Stacey. I love your recipes…I’ll have to order your cookbook. Btw, I live in Birmingham and work at UAB. So, I’m now here in Alabama too.
Well, hey there fellow Alabamian! Welcome and thanks for visiting! I sure do appreciate your support!
Hi Stacey,
Just found your blog on My Taste and I absolutely love it!!!! I have only had my food blog for about 1 year now and am always looking for inspiration! So excited that you have a cookbook coming out. I know it will be fabulous. Also love the fact that you are also from Alabama!!!!
Welcome, April!! So glad you found me! Are you from Alabama, too? What part?
I love seeing the behind the scenes photos! Your organization is amazing. Looking forward to your beautiful cookbook!
The Easy Chocolate Turnovers are just the thing to make with my 3 year old grandbaby tomorrow!
Thanks so much, Tina! I hope your little one enjoys them!
Stacy, it looks so exciting and a lot of hard work. Can,t wait for the book.
Thanks, Jan!
Those look so yummy!
I just visited your blog for the first time and am in love with it.
I have no clue about southern cooking (being a german-egyptian from Europe), but definitly wanna explore this butterheavy, soulsoothing food.
Greetings from Germany,
Bambi
https://lasagnolove.blogspot.de/
Thanks for the glimpse of the behind-the-scenes activity. I love the details of the process. I’d like to know how you decided which recipes to do on what day and in what order.
Thanks, Margy! I actually went through and grouped them so we’d have some easy recipes combined with some that require a little more time each day. That way we wouldn’t have too many time consuming ones on one day. I also added a few each day that I could make in advance so that the photographer could start shooting ASAP while I was getting other things cooked.
Wonderful!! I followed along on Instagram, and followed Kim too! So very excited and can’t wait for my copy 🙂
Thanks, Elizabeth!
Stace, You are way too kind! It was an honor for me to be part of your project. I have loved spending time with you, and cant wait to see the fruition of all your hard work and dreams friend! I cant wait to work on the next project with you.
Kim
It has been such a wonderful experience! I couldn’t have asked for anything more. I’m so fortunate to now be able to call you my friend.
It all loves wonderful!!!
Can hardly wait for your cookbook!!!
I know it will be a “killer southern cookbook”
Your recipes are sooooo good. .All of them!
I have about 1200 cookbooks, but yours will
have a place of honor in my kitchen!!!
Love to Heather, Jack and you,
Ms. Peggi
I’m so honored. You are such a sweet and loving person. Thank you so much!