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Peach Dumpling Bubble Up features everything you love about peach pies and dumplings‚ but in a mix and dump dessert form – super easy and so yummy! FRUITY BUBBLE UP DESSERT Nothing is quite like a warm and comforting Peach Dumpling Bubble Up. This insanely easy dessert combines tender biscuit dough‚ juicy peaches and pie filling‚ drizzled with a sweet glaze. The best part is you can make it year round since it doesn’t rely on using fresh peaches! A can of peach pie filling does the trick! FREQUENTLY ASKED QUESTIONS: Can I use homemade peach pie filling? Of course‚ if you have some homemade pie filling sitting around to use‚ then go for it! The whole idea of this recipe is it is supposed to be a fairly quick and easy dessert but you can make this as easy or as complicated as you prefer. Can I use different pie fillings? You bet you can‚ and you can bet that I already have! I love my Blackberry Pie Bubble Up‚ Apple Pie Bubble Up‚ Cherry Pie Bubble Up‚ Blueberry Bubble Up‚ and of course‚ of my other savory bubble up recipes. Do I have to use the sweet glaze? Nope. You don’t need the sweet glaze. What is the best way serve this? Serve this bubble up while still warm. Add a scoop of ice cream‚ top with whipped topping‚ or some powdered sugar for the ultimate peach bubble up recipe. Can I make the peaches smaller? Sure‚ if you want smaller pieces of peaches in your pie filling‚ you can either chop it up first or place in a food processor until you get your desired sized pieces. They do soften up more as it bakes‚ so keep that in mind. Why is the filling runny? This does cook for a longer time than other bubble ups but it is due to all the filling ingredients being on the liquid-y side. So‚ if you find that your filling is still a little liquidy‚ or the biscuits in the middle aren’t quite done and the top part of the biscuit pieces are browning too much‚ you can top with foil while it finishes in the oven. How do I reheat this dessert? To reheat do so in the oven covered with foil or in the microwave. What do I do with leftovers? Store leftovers in the fridge‚ covered in a container for up to 5 days. Or you can freeze leftovers for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) peach pie filling – you can use sugar free pie filling if you prefer. light brown sugar – if you are trying to keep this low on the sugar‚ you could use a sugar substitute here. I believe Trivia and Swerve both make brown sugar substitutes. salted butter – it should to be real butter and not margarine. vanilla extract – this is optional but I think it gives a depth of flavor to the over all dish. ground cinnamon – if you don’t like cinnamon‚ you can leave it out. Pillsbury Grands homestyle biscuits – you can use the flakey biscuits‚ I just prefer the Homestyle ones. You will need 10 biscuits total so if you can’t find the smaller cans‚ just know you’ll need 10 biscuits to make this dessert. HOW TO MAKE PEACH DUMPLING BUBBLE UP Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl‚ stir together the peach pie filling‚ brown sugar‚ melted butter‚ vanilla‚ and cinnamon until smooth. Cut the biscuits into 8ths and add to the bowl. Gently fold the biscuits in so everything is coated. Place the mixture into the prepared baking dish in an even layer. Bake for 45-50 minutes until golden brown on top‚ the biscuits are cooked through‚ and it’s bubbly. Place on the counter to cool slightly as you make the glaze. In a small bowl‚ whisk together the powdered sugar and milk until smooth. Pour all over the bubble up. Then serve! CRAVING MORE RECIPES? Easy Peach Dumplings (+Video)Easy Apple Dumplings (+Video)Cinnamon Roll Bubble UpPeach Butter Swim BiscuitsGlazed Cinnamon Pull Apart Bread Print Peach Dumpling Bubble Up Peach Dumpling Bubble Up features everything you love about peach pies and dumplings‚ but in a mix and dump dessert form – super easy and so yummy! Course DessertCuisine AmericanKeyword Peach Dumpling Bubble Up Prep Time 10 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour Servings 6 servings Calories 494kcal Author Brandie @ The Country Cook Ingredients21 ounce can peach pie filling½ cup light brown sugar packed¼ cup (½ stick) salted butter‚ melted1 teaspoon vanilla extract½ teaspoon ground cinnamon2 (6 ounce) cans Pillsbury Grands homestyle biscuits½ cup powdered sugar1 Tablespoon milk InstructionsPreheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.In a large bowl‚ stir together the peach pie filling‚ brown sugar‚ melted butter‚ vanilla‚ and cinnamon until smooth. Cut the biscuits into 8ths and add to the bowl. Gently fold the biscuits in so everything is coated. Place the mixture into the prepared baking dish in an even layer. Bake for 45-50 minutes until golden brown on top‚ the biscuits are cooked through‚ and it’s bubbly. Place on the counter to cool slightly as you make the glaze. In a small bowl‚ whisk together the powdered sugar and milk until smooth. Pour all over the bubble up and serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 494kcal | Carbohydrates: 82g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 667mg | Potassium: 159mg | Fiber: 1g | Sugar: 44g | Vitamin A: 241IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 4mg

Welcoming‚ wise‚ and talented‚ Julia Child was the perfect picture of a celebrity chef welcome in kitchens all around America. But before hosting The French Chef on WGBH‚ Child worked for the Office of Strategic Services (OSS) in the midst of World War II‚ working as a spy handling incredibly classified information and putting the beginnings of her culinary knowledge to very unexpected uses. Child had a well-rounded upbringing that laid a solid foundation for her eventual work as a highly successful‚ effective intelligence officer for the organization that preceded the CIA. She started attending college preparatory school starting at age nine‚ excelled at multiple sports‚ majored in history‚ and harbored dreams of becoming a novelist. When life had different plans for her time and again‚ Child answered the call on each occasion. Julia Child joined the OSS to perform unique tasks during World War II Happy birthday to‚ Julia Child! Did you know before she became America's favorite chef‚ Child was a spy? She worked for the OSS‚ the nation's WWII spy agency‚ where she collected and analyzed intel. One of her missions was to cook up a shark repellent to be used by the US Navy pic.twitter.com/QaAed9rPJt — The International Spy Museum (@IntlSpyMuseum) August 15‚ 2023 When America officially joined World War II in late 1941‚ Child fully intended to enlist in the Women’s Army Corps (WACs) or in the U.S. Navy’s WAVES. However‚ standing at six feet‚ two inches‚ she was deemed too tall for either; instead‚ she joined the OSS. RELATED: Queen Elizabeth II Served As A Mechanic During World War II At first‚ she was a typist‚ based in Washington‚ D.C. However‚ her knowledgeable background saw Child quickly rise in the ranks to take on bigger responsibilities. She found herself working under General William J. Donovan‚ the head of the OSS‚ as a top-secret researcher. The U.S. Navy found itself encountering a peculiar yet pressing problem: there had been multiple shark attacks against Naval officers. On top of that‚ sharks also swam too close to underwater explosives that were meant for German U-boats and set off the weapons‚ rendering them harmless against the enemy. Child was tasked with creating a shark repellent for both life jackets and for these underwater mines. Child and the research team went through 100 substances in their experiments before finding copper acetate to be the most effective repellent. Such a formual is still in use today‚ now for fallen space equipment for its return to Earth. Julia Child was‚ effectively‚ a spy who was very good at her job‚ whatever it may be Julia Child was‚ essentially‚ a spy for the OSS and had access to tons of highly classified documents / Kimberly Butler / ©ABC / TV Guide / courtesy Everett Collection Child was one of 4‚500 women who served in the OSS and she managed to stand out among her peers of either gender – and loved every minute of the work. “I must say we had lots of fun‚” Child told fellow OSS officer Elizabeth McIntosh for her book‚ Sisterhood of Spies: The Women of the OSS. Although Child grew up in a family with a cook‚ she did not absorb the art until after meeting her husband; experimenting with the various substances for the shark repellent – from organic acids‚ shark meat‚ and poisons – was her first dive into the trial-and-error work of cooking. Child was also a trusted member of the intelligence community even outside of her singular shark experiments. While serving as a research assistant‚ Child cataloged some 10‚000 names of officers into the agency’s internal database. She was also entrusted with handling many highly classified intelligence documents. While in what is today Sri Lanka‚ Child also cataloged several such documents and classified communications. THE FRENCH CHEF‚ Julia Child‚ 1962-1973 / Everett Collection As head of the Registry of the OSS Secretariat‚ Child received the Emblem of Meritorious Civilian Service; she also received a distinction celebrating her unique‚ enduring defining characteristics‚ including “drive and inherent cheerfulness.” Child’s spy file was officially declassified in 2008. In addition to exposing Child to the trial-and-error process of mixing compounds‚ understanding reactions‚ and adjustment measurements for cooking‚ her work as a spy also helped Child cross paths with fellow OSS employee Paul Cushing Child‚ whose time in Paris helped him develop a refined palette that he introduced to his future wife. JULIA‚ from left: Paul Cushing Child‚ Julia Child (shown in archival footage)‚ 2021. © Sony Pictures Classics / Courtesy Everett Collection RELATED: Did You Know Charms Candies Ended Up As A World War II Tradition? Click for next Article The post Before Becoming A Chef‚ Julia Child Was A Spy With Unexpected First Foray Into Cooking appeared first on DoYouRemember? - The Home of Nostalgia. Author‚ Dana Daly

Former Harvard Law School professor emeritus and attorney Alan Dershowitz defended his association to deceased child sexual predator Jeffrey Epstein on Wednesday under questioning by Fox News host Sean Hannity. […] The post Sean Hannity Confronted Epstein Lawyer Alan Dershowitz About Allegations in Court Documents appeared first on The Federalist Papers.

A bizarre theory about aliens has emerged after aerial images of a huge police presence were reported in Miami. Footage of dozens of police vehicles made the rounds on social […] The post Alien Invasion? Social Media Theory Catches Fire After Massive Police Presence Spotted at Miami Mall appeared first on The Federalist Papers.

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