Berry Cobbler - July Sugar Block of the Month Club

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 stick cold, unsalted butter cut into small pieces
3/4 cup heavy cream
1/4 tsp ground cinnamon
1/2 cup sugar plus a bit more for sprinkling
4 tbsp cornstarch
8 cups (3 pints) raspberries or blackberries

Preheat oven to 375 degrees.  Mix flour, baking powder and salt together.  Cut in the one stick of butter  (pieces) with a pastry cutter or a fork until flour and butter mixture looks crumbly.  Slowly pour in the cream and stir together with a wooden spoon until all is combined.  Shape dough into nine individual balls, slightly flattened.

Wisk together cinnamon, sugar and cornstarch in a small bowl.  Pour berries in a large bowl and add the sugar mixture, stirring to coat the berries well.  Pour berries in a baking dish.  Top with the nine dough balls.  Brush some of the remaining cream over the dough balls and sprinkle with sugar.  Bake for 35-45 minutes until golden brown.

This was easy and delicious!!!  Loved it!  I used frozen blackberries and it came out perfect.  There is not much sugar but it was perfectly sweet!

Here is my block of the month, it's called Lime Sherbet.  (see the cones?!)

S'mores Ice Cream Sandwiches - June Block of the Month Club

1 box regular graham crackers
1/2 cup chocolate chips
1/4 cup heavy cream
1 bag large marshmallows
vanilla ice cream

Let ice cream set out for 15 minutes to soften, spread it into a rectangular cake pan.  (use 1 carton in a 9x9 pan)  Smooth out the ice cream then place back in the freezer to allow to harden.

Microwave your chocolate chips then stir in cream to create a thick chocolate sauce.  Line a baking sheet with parchment paper, spread out your marshmallows on it (1 per sandwich) and broil in the oven 2 or 3 minutes until golden brown.

Assemble your sandwiches by cutting a square of ice cream the size of half a graham cracker, then add a marshmallow, then a spoonful of chocolate sauce to help the top graham cracker stick on.  Serve immediately or place back in freezer for later.

Confession....I did not make this recipe this time.  I am not a huge fan of Smores and I really don't care for ice cream.  I'm sure these are delish but I'll let you be the judge. And here is my block for June, it's called "Home Sweet Home"  (see the houses?!!)

Toffee Trifle - May Block of the Month Club

1 box of your favorite chocolate cake mix and all ingredients needed to bake the cake
2 boxes instant chocolate pudding
2 8oz tubs Cool Whip
1 cup toffee candy, chopped

Bake the cake mix into 2 9-inch rounds.  Remove from pans and allow to cool.  Mix chocolate pudding as directed on box.

Place one of the cake layers, cut into cubes, in the bottom of a clear trifle bowl.  Add a layer of half of the pudding, followed by 1 tub of Cool Whip and a layer of toffee candy.  Repeat with all 4 layers.  Chill before serving.

This dessert was very easy to make and would be great to take to a pot luck.  Chocolate lovers will thank you for it.  It makes a lot and is best if you eat it all on the first day.  No, not you by yourself, I mean serve it all on the same day!  It's not as good the next day because the cake gets a little soggy.  But if you think you can polish it off yourself, I won't tell anyone!

Here is my May Block.  It's called Signed, Sealed, Delivered.  (see the envelopes?!)