Blueberry Apple Cobbler


Every year we try to celebrate the end of summer and the beginning of fall by going blueberry and apple picking on Labor Day. We did that again this year and I decided to adapt a Blueberry Cobbler recipe I found by making use of both of the delicious fruits we’d picked fresh. This was super tasty, potentially just the tiniest bit too sweet. At some point we had the great idea to add vanilla ice cream and that rounded out the flavors perfectly.

Serves 5
Adapted from an adaptation of

1/2 stick butter, melted plus more for greasing pan
1 1/4 c plus 2 Tb sugar
1 c flour
1 c milk
1 1/2 c fresh blueberries
1 large apple, peeled and chopped

1. Preheat oven to 350 degrees. Grease a square baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse blueberries and pat dry.
4. Pour the batter into the baking dish. Sprinkle blueberries and apples evenly over the top of the batter. Sprinkle with 1/4 c sugar over top.
5. Bake until golden brown and bubbly, about an hour. When 10 minutes of cooking time remains, sprinkle remaining 2 Tb of sugar over top.
6. Optionally, serve with whipped cream or vanilla ice cream.

Weight Watchers Points: 12 (without whipped cream or ice cream)

Pre-sugaring. Pretty delicious looking still.

Mm… yup.


Banana Birthday Cake with Cream Cheese Frosting


On July 16th, my son, Desmond, turned 2. For his first birthday last year I made a ton of different cakes so he had multiple cake smash sessions with all the people who wanted to celebrate his birthday throughout the month. This year I used the same mini cake pan to make a little version of this delicious banana cake recipe.

As is our birthday tradition, we enjoyed the cake on the bank of Walden Pond, amid the beauty of nature and warm summer sun.

If you’re looking for a different but delicious birthday cake recipe, I highly recommend this one!

Mini Banana Cake (6 inch diameter)

Serves: 5

2 medium bananas, super ripe, mashed
2/3 tsp fresh lemon juice
1 c flour
1/2 tsp baking soda
1/8 tsp salt
1/4 c butter, softened
3/4 c sugar
1 egg
2/3 tsp vanilla extract
1/2 c buttermilk

1. Preheat oven to 275 degrees.

2. Grease and flour a 6 inch round pan.

3. In a small bowl, mix mashed banana with lemon juice. Set aside.

4. In medium bowl, mix flour, baking soda, and salt. Set aside.

5. In large bowl, cream butter, and sugar until light and fluffy.

6. Beat in egg, then stir in vanilla.

7. Beat in flour mixture alternately with buttermilk.

8. Stir in banana mixture.

9. Pour batter into prepared pan and bake for about 40 minutes or until toothpick inserted in center comes out clean.

Cream Cheese Frosting

1/4 c butter, softened
4 oz cream cheese
1 1/4 c powdered sugar
1/3 tsp vanilla extract

1. Cream butter and cream cheese until smooth.

2. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.

3. Spread on cooled cake. Decorate with blueberries– they went great with the banana/lemon in the recipe!

Note: To end up with a super moist cake, we put the cake in the freezer for about 20 minutes after it cooled a bit. Then we spread the frosting on. Seemed to work– it was incredibly moist and delicious!

Weight Watchers Points: 18


Raspberry Peach Cobbler


If you’re looking for a delicious and super summery seasonal dessert, this is definitely it. It’s easy, and Weight Watchers approved, since it came from them in the first place.

(Adapted from Weight Watchers)

Serves: 8 (1/2 c servings)
Time: 60 minutes total, 45 minutes cooking

6 medium peaches, halved, pitted, and thinly sliced (about 1 3/4 pounds)
3 Tb powdered sugar
1 c raspberries
3/4 c flour
3 1/2 Tb granulated sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 Tb regular butter, cold
1/3 c sour cream
1 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Places peaches in a medium bowl, toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan arrange peach slices in several layers. Sprinkle raspberries over top.

3. In a large bowl combine flour, 3 Tb granulated sugar, baking powder, baking soda, and salt. Cut butter into flour mixture and work with a fork or pastry cutter until flour resembles course crumbs. (Mine appeared more like tiny crumbles, which was just fine.) Add sour cream and vanilla. Mix with fork until dough comes together.

4. Place clumps of crumb mixture over fruit. Sprinkle with remaining 1/2 Tb sugar.

5. Bake until top is golden brown and fruit begins to bubble, about 40 minutes. Cool 10 minutes before serving.

Weight Watchers Points = 5


Beet Cake (Made with Chocolate)


I have to come clean– I hate beets. Like, despise them. I think they taste like dirt– the beet tops, the actual beets, the air when you’re cooking them. But we get them in our CSA and we have to find something to do with them. Last year, Desi was eating tons of beets pureed. Now he’s two years old and has probably been influenced by my taste buds, so we can’t just give them to him anymore. So I’m always looking for recipes that claim they can mask the taste of beets. We’ve tried a few this year already– beet brownies, chocolate chip beet cookies, and now this, beet cake. I came across this recipe in our CSA newsletter the week of July 27th- August 1st, although I didn’t make this until recently. We had 6 beets in the fridge, and I figured this would be a great way to get rid of half of them.

My conclusion? It was super delicious. And better than the other beet desserts at masking the taste of the beets. The originator of the recipe claims she prefers it without the chocolate, but I think that’s a must-have to overpower the beets. My husband had another piece a few days later and claims it had gotten beetier as it’s chilled in the fridge. I’ll need to try it myself to see.

Adapted from Stillman’s Farm CSA Newsletter 7/27-8/1 (Sent in by Wendy)

Serves: 16
Prep Time: 50 minutes (including cooking beets)
Cook Time: 45 minutes

2.5 oz milk chocolate candy, chopped
1.5 oz semi-sweet chocolate chips
1 c butter, softened, divided
1 1/2 c brown sugar
3 eggs
2 c pureed cooked beets
1 tsp vanilla extract
2 c all purpose flour
2 tsp baking soda
1/4 tsp salt
Powdered Sugar to garnish

Note: To cook beets, I recommend scrubbing them hard under running water to remove as much dirt as possible. Then place the beets in a saucepan and cover with water. Bring to a boil on the stove and cook until you can easily insert a fork deep into the beet and pull it out. If you have larger beets, I recommend spinning them in the saucepan throughout. And if the water level goes low (it might if you have gigantic beets), just add more hot water on top and keep boiling.

1.) In a microwave melt chocolate and 1/4 cup of the butter. Stir until smooth. Let cool slightly.
2.) Meanwhile in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs.
3.) In a small bowl, combine the chocolate mixture, beets, and vanilla. Beat into creamed mixture.
4.) Combine flour, baking soda, and salt and stir with fork. Gradually add to creamed mixture.
5.) Pour into a greased and floured glass baking dish (I used 9×13).
6.) Bake at 375 for 45 minutes or until a toothpick inserted near the center comes out clean.
7.) Cool in pan about 10 minutes before removing to a wire rack to cool completely. (Note: I placed a dish towel tightly over the cake and turned the dish over so the cake slide right out. I then wrapped the sides of the cake with the extra length of dish towel and flipped the cake back over so the beautiful crispy top was still the top.)
8.) Cut into 16 slices and serve after dusting with powdered sugar.


Not sure I had semi-sweet chocolate in the house, I opted for some tool-shaped milk chocolates we had lying around.

Not sure I had semi-sweet chocolate in the house, I opted for some tool-shaped milk chocolates we had lying around.

Weight Watchers Points: 7 per slice