This Peach Cobbler Crust Is AMAZING!

This click bait worthy title has been brought to you by 12 Tomatoes.

Here’s what you need:

For the filling:
8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tbsp white sugar
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp fresh lemon juice
1 tbsp cornstarch

For the topping:
1 1/2 cups all‐purpose flour
3 tbsp white sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Combine all the ingredients for the filling in a bowl and pour into a greased 8×8 or 9×9 pan.  Bake at 425 degrees F for 10 minutes.

In a large bowl, combine the flour, white sugar, brown sugar, baking powder, and salt. Use your fingers or a pastry blender to blend in the butter. This was annoying, of course.  Add in the water until just combined. Scoop this mixture onto the cooked peaches.


Mix the sugar and cinnamon together in a small bowl and sprinkle over the top.  Bake this for 30 minutes or until the top is golden.

Overall, not bad.  Was the dramatic title necessary, no, but it was pretty good.  I might think about making this again if I don’t have to be the one to peel and cut the peaches.

Check out more pictures on my Instagram @yourmomsposts.


Blueberry Loaf Cake

This recipe was originally posted by 12 Tomatoes.  I actually read the recipe ahead of time and saw that I needed a 9×5 loaf pan for this so I actually bought one instead of ignoring it like I did for the French Toast Loaf.  This blog is really getting expensive.

Here’s what you need:

1 1/2 cups all-purpose flour, plus 2 tbsp
1 1/2 cups blueberries (thawed and drained, if using frozen)
1 cup sugar
1 cup unsalted butter, softened
1/2 cup Greek yogurt
3 eggs
1 1/2 tsp vanilla extract
1 tsp lemon zest
1 tsp baking powder
3/4 tsp salt
powdered sugar


First, mix together the 1 1/2 cups flour, baking powder, and salt in a medium bowl.  Set aside.  I didn’t take a picture so good luck figuring this step out on your own.

Cream together the butter and sugar until it is light and fluffy (about 4-5 minutes).

Beat in the eggs one at a time.  Then mix in the vanilla and lemon zest (which my mother would never use).  This looks appetizing AF.


Now you’re going to alternate adding in the flour mixture and the Greek yogurt, starting and ending with the flour.  I just did half the flour, yogurt and then the remaining flour.  Mix until just combined.


In a separate bowl, mix your blueberries with the remaining flour.  Now, when I was making this I was like “You just told me to mix in all the flour. Where is this remaining flour you speak of?” Only later did I realize that the ingredients did say plus 2 tbsp.  This apparently stops the blueberries from sinking.  Since I’m an idiot, I didn’t coat them in flour.  I didn’t care about sinking blueberries.

Fold in the blueberries and place in your greased loaf pan.  Bake at 350 degrees F for 55 minutes.  Cool on a baking rack for 20-30 minutes before taking it out of the pan.  Dust with powdered sugar if you give a shit.

This was delicious.  I, unfortunately, did not eat this fast enough and it went bad but the pieces I did have were awesome.  Lemon and blueberry go really well together.  I will definitely make this again and maybe even remember to coat the blueberries with flour.  I was also thinking this would be even better with a lemon glaze on top.  I’ll report back on that.

Check out more pics and crap on my Instagram @yourmomsposts!

French Toast Loaf

If you have no patience, quit now.  This recipe from 12 Tomatoes will take time.  I know this because I am impatient and messed it up.  Learn from me.

Here’s what you need:

Slices of bread- I used an Italian loaf
4 eggs
2 sticks unsalted butter, cut and chilled
1 1/4 cup heavy cream
1 cup brown sugar
1 1/2 tsp cinnamon, divided
1 tsp vanilla
1/4 tsp nutmeg
powdered sugar, garnish


You also need a 9×5 loaf pan.  Actually read your pan and see if it says 9×5. Don’t just get a ruler and assume like I did, because you will be wrong and make a mess.

Cut your bread into 1 1/2 inch strips.  In a small bowl, mix together the brown sugar, 1 tsp of cinnamon, and nutmeg.

Spray your loaf pan.  Put down 1 layer of bread followed by 1/3 of the cinnamon sugar mixture and 1/3 of the slices of butter.  Do this 2 more times.  The recipe says to smush down the layers.  I did this when I added the second and third layer of bread so I didn’t make a mess.


In a larger bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon. Slowly pour this into the pan.  You need to give it time to soak in so you can use all of it.  Do not rush this or your counter will look like mine did.

A small portion of the mess I made.

As you can see from that picture, I was impatient and my pan was too small.

Once you get all the egg mixture in, cover it and place it in the fridge overnight. I have no clue why this was necessary.

The next morning you will want to heat your oven to 325 degrees F.  Cover your loaf in foil and bake on a baking sheet for 1 hour.  Uncover and bake another 20-25 minutes.  I’d be lying if I said I didn’t wake up, put this in the oven, and fall back asleep.  Who the hell has this much time to make a damn loaf? WHO?

Since I didn’t wait for anything to absorb, this did not quite form a solid loaf.

After an eternity has passed, and the loaf is cooked, let it rest for 10 minutes.  Flip onto a dish to serve.  I ate mine for breakfast with ice cream because I’m a grown ass adult.  Did this taste good? Surprisingly, despite my mess ups, yes.  Would I make it again?  Not unless I have a spare 12 hours to waste.


Check out my Instagram @yourmomsposts!