Peach Cobbler Muffins

Ready for another Gooseberry Patch recipe!  These Peach Cobbler Muffins (found on page 21) are kind of desserty, but could be used for breakfast.  Hey it has the word "muffin" in it so it works for me. We tweaked the recipe a bit for a better flavor so what you see are our measurements. 

Don't forget to go HERE to enter the giveaway for  101 Blue Ribbon Dessert Recipes! 

Peach Cobbler Muffins

3 c. all-purpose flour
1 1/4 c. sugar
1 T. baking soda
1/2 tsp. salt
 3/4 c. butter, diced
1-3/4 c. milk
15-oz. can sliced peaches, drained and chopped

Topping:
2 T. butter, diced
2 T. sugar
1/2 tsp. cinnamon

Mix together in a small bowl until crumbly. 

Mix flour, sugar, baking soda and salt in a large bowl. Cut in butter with a pastry blender or a fork. Add milk and peaches; stir just until moistened. Spoon batter into 18 greased muffin cups, filling 2/3 full.  Spoon topping onto muffins. Bake at 400 degrees for 18 to 20 minutes, until golden. Turn out and cool slightly on a wire rack; serve warm or cooled. Makes 1-1/2 dozen. 

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Use coupon code CELEBRATE2015  to get 25% off orders over $100

*I have been compensated by Gooseberry Patch with a free copy of the cookbook to giveaway and a free copy to keep when sharing reviews of recipes.  All opinions are my own.

Grandma's Blueberry Pudding Cake

The kind folks at Gooseberry Patch have asked us to do a review of a yummy cookbook!  They also gave us a copy to giveaway to one of you!!!  (Scroll down for the details!)  You will love 101 Blue Ribbon Dessert Recipes!  I will be sharing four yummy recipes with you, but there are so many more we'd like to try you may just see them here in the future!

Today we'll share what is called Grandma's Cherry Pudding Cake (p. 26) but we were out of cherries and had blueberries on hand so it became a blueberry pudding cake.  Also we doubled the recipe and used a 9"x13" cake pan.

Grandma's Cherry (or Blueberry) Pudding Cake
1/4 c. butter, softened
2 c. sugar, divided
2 c. all-purpose flour
4 tsp. baking powder
1 c. milk
1 c. hot water
2 c. sour cherries, pitted (or 2 c. blueberries)
Optional: vanilla ice cream

In a bowl, blend butter and one cup sugar; set aside. In a separate bowl, mix flour and baking powder.  Add flour mixture and milk alternately to butter mixture. Stir until smooth; turn into a greased 8"x8" baking pan.  In another bowl, mix remaining sugar, hot water and cherries.  Pour over batter in pan; do not stir.  Bake at 350 degrees for 40 minutes.  Carefully remove pan from oven.  Dessert will be thin on the bottom, with cherries and cake on top.  As it cools bottom layer will thicken into a sauce.  Serve warm, scooping out cake and spooning some sauce over top.  Garnish with a scoop of ice cream, if desired.  Serves 9.  

*Affiliate link for the cookbook is listed.  If you click on the link and purchase from Amazon our family gets a bit of commission.  If you do so, thank you!

Here's the Giveaway Scoop!

Giveaway begins today and ends Thursday, September 3rd (midnight EST)

Comment below with your name,

email you can be reached at,

and tell us you favorite dessert of all time!

And...go!!

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Don't forget to check out our family's Etsy shop for some fun signs for your home and for gifts!  (Psst...only 122 days until Christmas!)

School has started around these parts! 

 Hang this lovely in your classroom or home 

to show off junior or juniorette's artwork!  

Click on the picture to go to the listing.

And... Now until the end of September we are having a sale!  

Use coupon code CELEBRATE2015  to get 25% off orders over $100

*I have been compensated by Gooseberry Patch with a free copy of the cookbook to giveaway and a free copy to keep when sharing reviews of recipes.  All opinions are my own.

It's a SALE!

Come join us over at the shop for an anniversary sale!  

Now thru the end of September 

every order over $100 receives 25% off 

with coupon code CELEBRATE2015

(must use code at checkout)