Recipes — A Southern Fairytale

Dark Chocolate Dipped Peanut Butter Cookies

11:07 AM ByRachelFiled UnderDesserts, Giveaways, Sponsored

and a giveaway!

That’s right -

Dark Chocolate Dipped Peanut Butter Cookies

Nathan and I aren’t really sweets people, please try to contain your shock

We would much rather eat something savory or spicy (as I’m sure y’all have noticed, given the recipes that I post here).

There is however, one sweet combo that both Nathan and Monkey will never turn down – the combination of Peanut Butter and Chocolate. Whether it’s cookies, cakes, cupcakes, ice cream — if it’s peanut butter and chocolate, my boys are all over it.

When I saw the White Lily Flour Chocolate Dipped Peanut Butter Cookie recipe in the goodie basket that I received, I knew it was the perfect recipe to test and share with y’all alongside today’s giveaway.

These cookies are super easy to make and delicious! They are rich and fluffy and definitely peanut buttery (is peanut buttery even a word?) without being overwhelmingly stick to the roof of the mouth peanut buttery and when they’re combined with the dark chocolate dip… oooh baby .

Dark Chocolate Dipped Peanut Butter Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Approximate Time: 18 minutes

Yield: 30 cookies

Dark Chocolate Dipped Peanut Butter Cookies

Delicious Peanut Butter cookies dipped in Dark Chocolate. Lightly Adapted from White Lily Flour's Recipe

Ingredients

3 1/4 C White Lily All-Purpose Flour
1/4 tsp baking soda
1/2 tsp salt
1/4 C Crisco Butter Flavor Shortening
1 C Creamy Peanut Butter (I use all natural Peanut Butter)
1/2 C white sugar
1/2 C firmly packed brown sugar (I use dark brown sugar)
1 egg
1 1/2 tsp vanilla (I use vanilla bean paste)
3/4 C sour cream

Chocolate Dip

2 C dark chocolate chips
1/2 to 1 Tbsp Crisco All Vegetable Shortening

Instructions

Pre-heat oven to 375° F
Use a non stick baking sheet or coat a baking sheet with cooking spray
In a medium size bowl, whisk together: flour, baking soda and salt. Set aside
In a large bowl, combine: shortening, peanut butter, sugar, brown sugar, egg and vanilla - beat 2 minutes.
Stir in sour cream and half of the dry ingredients - blend well.
Add in the rest of the dry ingredients and stir until all the ingredients are mixed.
Roll into 2-inch balls (you can use a #2 cookie scoop for this, too) This was a lot of fun for the kids and me to do together
Using a long tine fork (think dinner, not salad) flatten the cookies and add a criss cross pattern to the tops.
Bake 8 minutes.
Cool for 2 minutes on the baking sheet and then remove to a wire cooling rack to finish cooling.

Dipping

In a medium saucepan start melting the dark chocolate chips - add in 1/2 Tbsp Crisco All Vegetable Shortening - you can add more to help with the silky smoothness of the chocolate for dipping.

Dip the cookies however you'd like, the kids and I just dipped then about halfway in, scraped the bottom of the cookie against the rim of the pot to remove some excess and then lay them on wax paper to cool completely

Rachel Says

I prefer dark chocolate to milk or semi-sweet, there's just so much more depth and deliciousness to dark chocolate - you can use whichever you'd like, though. Same with dark brown sugar vs. light - slightly deeper molasses like flavor with the dark.

http://asouthernfairytale.com/2012/01/20/dark-chocolate-dipped-peanut-butter-cookies/

Now on to the giveaway – I teased y’all about it when I shared the Caramel Pecan Biscuit Bake Recipe and now it’s here. This is a truly delicious giveaway.

Not only will you get a basket with White Lily flour, recipes, a pastry cutter, measuring cup, White Lily bread towel and spatula

You will also get this Cuisinart Power Advantage Plus 7-Speed Hand Mixer!

I can’t even tell y’all how much I love this mixer: from the digital display, to the awesome snap on storage case for all the goodies that come with it: beater’s, chef’s whisk, dough hook and even a spatula. I love, love, love this little baby – however I have to admit, my favorite part of it is the eject button. You know how with some mixers you push the eject button and the beaters just release and you pull them out?

Oh no.. not with this baby. The Cuisinart Power Advantage Plus doesn’t mess around. It has a release trigger and when you pull the trigger – those babies SHOOT out. I may or may not have played with this feature for 5 minutes or so – what can I say? I’m easily entertained by kitchen gadgets.

~~Would you like to win this?~~

Mandatory Entry: What’s your favorite treat to make for (or with) your family?

Bonus Entry: Tweet this giveaway and leave your tweet url in the comments

Bonus Entry: Check out White Lily Flour’s Recipes and tell me which one you’d most like to try

That’s 3 entries per person! Good luck, y’all!
This giveaway is open from Friday January 20, 2012 to Sunday January 22, 2012 at 10:00 PM CST. Once the winner has been contacted, they will have 24 hours to respond or another winner will be chosen

~~This recipe and giveaway are part of a partnership with White Lily flour. I have received product compensation for my time and talents.~~

This Giveaway is now closed:

Congratulations to our winner:

Mocha Momma

93 Comments

Arroz Con Pollo Con Queso Con Ro*Tel®

6:28 AM ByRachelFiled UnderMain Dishes, Sponsored

I know.

I KNOW.

But come on y’all, how could I resists that title? I mean really y’all , I resisted adding Con Cebolla… so really, I deserve some slack

This is such an easy and fun twist on the traditional cheesy chicken and rice (aka arroz con pollo) with such an amazing flavor profile that I just had to name it Arroz Con Pollo Con Queso Con Ro*Tel®

The inspiration for this month’s VELVEETA® and Ro*Tel® recipe was the delicious combination of VELVEETA® Mexican Cheese and Ro*Tel® Mexican with Lime and Cilantro

After spending a wonderful, if somewhat exhausting Christmas with sick family, coming home to a ton of laundry, crazy weather and broken fences… I was in the mood for something simple, delicious and most of all comforting.

I don’t know anyone who didn’t grown up eating chicken and rice, it’s one of those ultimate comfort foods. This is chicken and rice taken to the next level — still simple, still delicious, just a bit more Southern, a bit zingier and a bit more grown up.

Arroz Con Pollo Con Queso Con Ro*Tel®

Ingredients

1 Tbsp butter or Olive oil
2 lb boneless skinless chicken breast
1 medium yellow onion, diced ( 1 1/4 C to 1 1/2 C yield)
5 cloves garlic, minced
1 (10 oz) can Ro*Tel® Mexican Lime & Cilantro
1 C chicken broth
1 1/2 C uncooked instant rice
8 oz VELVEETA® Mexican, cubed

Instructions

Prep the chicken and veggies
In a large skillet/saute' pan over medium heat, melt the butter.
Cook the onion in the melted butter for about 5 minutes, or until the onion begins to soften
Add the garlic and saute' for about 3 minutes
Drain juice from Ro*Tel® and set the juice aside
Add the chopped chicken and Ro*Tel® to the onion/garlic mixture, cover and cook about 10 minutes, stirring occasionally.
Add 1 C chicken broth to the drained juice from the Ro*Tel® .
To the cooked chicken, add the broth/juice mixture and bring to a rolling boil.
Lower the heat, add the uncooked rice and simmer for 10 minutes.
Remove from heat, add the cubed VELVEETA®, cover and let sit for 5 minutes.
Stir the mixture, and serve topped with fresh chopped cilantro

Rachel Says

Serve topped with fresh chopped cilantro

http://asouthernfairytale.com/2012/01/11/arroz-con-pollo-con-queso-con-rotel/

VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!

This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.

Caramel Pecan Biscuit Bake

12:45 AM ByRachelFiled UnderBreakfast, Mouthwatering Monday, Reviews

Dear Ones,

I’d like y’all to say hello to someone.

It’s time y’all say Hello to a new kind of Breakfast Dish – That little beauty dripping with caramelized sugars and pecans is White Lily Flour’s Caramel Pecan Biscuit Bake

Would y’all like another introduction?

You’re welcome.

This isn’t your typical Breakfast Bake, it doesn’t have a cake base – this little beauty has a Southern Biscuit base made with White Lily’s Self Rising Flour

This recipe intrigued me.

White Lily Flour is the ONLY flour that my Dad uses to make his Beaten Biscuits – a Southern delicacy unlike any other.

However. HOWEVER.

Biscuits at breakfast, not something unusual in the South. However… biscuits in the South not topped with gravy, biscuits in the south not stuffed with Country Ham or slathered with homemade jam …. what is this Southern blasphemy you speak of? {wink, wink}
Well let me tell y’all, my biscuits and gravy loving’ Southern husband – devoured two pieces of this and declared it ‘damn good’.

Monkey and Princess both had two pieces and when I came back to cover the baking dish after breakfast, it was fairly evident some little fingers had been helping themselves to more.

This dish is messy and gooey and crunchy and sweet and downright yummy. The biscuit base is a bit of a surprise if you’re expecting a sweet cake style base, and I have to admit – we really liked it.

Caramel Pecan Biscuit Bake

Prep Time: 10 minutes

Cook Time: 18 minutes

Approximate Time: 38 minutes

Yield: 12 Servings

Serving Size: 1

Ingredients

Just slightly adapted from White Lily Flour

Caramel Pecan Topping

1/2 C melted butter
1/2 C Syrup (they recommend Hungry Jack Microwave Ready Butter Flavored Syrup)
1/2 C firmly packed dark brown sugar
3/4 C coarsely chopped pecans
2 tsp ground cinnamon (I recommend Roasted ground Cinnamon)

Biscuit Dough

2 C White Lily Self-Rising Flour
1/4 C Crisco, chilled
2/3 C buttermilk

Drizzle

1/3 C Cream Cheese Frosting

Instructions

Pre-heat oven to 400 F and lightly spray an 8X8X2-inch baking dish with no-stick cooking spray.
In a medium bowl, combine: melted butter, syrup, brown sugar, pecans and cinnamon. Set aside.
Place flour in a large bowl. Using a pastry cutter, cut in shortening until the mixture resembles coarse crumbs.
Add buttermilk, stir just until dough leaves the sides of the bowl.
Lightly flour your hands to keep the dough from sticking.
Press dough into the bottom of the baking dish.
Using a fork, poke a bunch of holes into the top of the dough.
Pour syrup/butter/pecan/sugar mixture over the dough and spread with a greased spatula, if necessary.
Bake 15 to 18 minutes, or until the dough rises and the edges are golden brown. (The topping will still be jiggly)
Let cool for a few minutes
Heat cream cheese frosting in a microwave safe dish for 10 to 15 seconds, or until melted. Stir and drizzle over the top of the biscuit bake.
Cool 10 to 15 minutes, serve warm.

Rachel Says

I don't know that it's truly an adaptation of their recipe all I changed was: using dark brown sugar, changing the amount of pecans, poking holes into the dough and recommending roasted cinnamon. The original recipe is White Lily Flour's - those are just my small changes/suggestions.

http://asouthernfairytale.com/2012/01/09/caramel-pecan-biscuit-bake/

This recipe today is in conjunction with a giveaway that I partnered with White Lily flour to bring y’all. I have received product compensation for my time and talents.

Stay Tuned! I have a Giveaway that involves White Lily Flour – a Cuisinart Hand Mixer – and yumminess on Thursday! Make sure that you’re a subscriber to my blog and following me on Twitter so you don’t miss out!

Favorites From Last Week

Amy’s Roasted Shrimp with Rosemary and Thyme
Elsa’s Roasted Brussel Sprouts with Cranberries and Balsamic Reduction
Mary’s Cake Batter Bark
Michelle’s Tomato Avocado Salad

Thank y’all for linking up every Monday and sharing the fun of Mouthwatering Mondays with others through your comments, linking back in your posts and visiting each other! Can’t wait to see what y’all have in store for us this week!

31 Comments