Blueberry Apple Cobbler

Standard

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 ThePioneerWoman.com

Ingredients:
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.

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

Pre-sugaring. Pretty delicious looking still.

Mm… yup.

Advertisements

Banana Birthday Cake with Cream Cheese Frosting

Standard

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!

Nutrition:
Weight Watchers Points: 18

20398397809_d83f056f31_o

Raspberry Peach Cobbler

Standard

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.

Nutrition:
Weight Watchers Points = 5

20397128910_6d2c658f30_o

Pesto-Pork Pinwheels with Grilled Peaches

Standard

Looking for a way to use up that random pork loin and frozen pesto ice cubes you’ve had in your freezer?  Looking for an excuse to buy a bunch of peaches?  No?  Just me?  Well, this is a pretty tasty complete meal anyhow, and it’s a nice opportunity to use the grill outside rather than heating up your whole house with the oven/stove.

 

(Adapted from Eating Well, July/August 2015 Issue)

 

Total Time: 35 Mins

Serves: 4 (2 pinwheels, 2 peach wedges each)

 

Equipment:

Six 12 inch skewers

 

Ingredients:

3/4 cup coarse fresh breadcrumbs

1/2 cup prepared pesto (I used my mustard green pesto I saved in ice cubes)

1 Tb extra virgin olive oil

1 Tb balsamic vinegar

1/4 tsp ground pepper

1/8 tsp salt

1 lb pork tenderloin, trimmed

2 large peaches, quartered

 

1.) Preheat grill to medium.

2.) Combine breadcrumbs and pesto in a small bowl.  (If you use pesto ice cubes, melt them with a quick 30 seconds in your microwave.)  Combine oil, vinegar, pepper in another bowl, set aside.

3.) Lay pork on a large cutting board.  Hold the knife blade parallel to the board, make a lengthwise cut through the center of the meat, but not all the way through so it stays in one piece.  Fold open the meat so it lays flat, cut side up.  Cover it with plastic wrap and pound flat with a rolling pin until it’s about 1/4 inch thick across.  Lay it so one of the length of the original pork loin is in front of you.  Spread the breadcrumb mixture over the pork, stopping 1 inch from the opposite long side.  Starting at the side closest to you, roll up the pork.  Brush top with 1 tablespoon of the oil mixture.

4.) Toss the peaches with the leftover oil mixture.

5.) Slice the pork crosswise into 8 pinwheel slices.  Put 2 pinwheels each on 4 of the 6 skewers.  Make sure pinwheels are 1 inch apart, threading skewers through the meat to keep the pinwheel shape intact.  Be sure to put smaller pinwheels on the same skewers, so the cooking time will be equal.

6.) Slide peaches length-wise on the 2 remaining skewers to ensure skewers go through the skin.

6.) Oil the grill rack by oiling a paper towel and rubbing it over the grill rack.  Place all skewers on the grill, flat side down.  Grill turning once until the peaches are soft and the pork is 145 degrees.  The original recipe says this will be 3-5 minutes for the peaches, 8-10 minutes for the pork, however a few of my larger pork pinwheels took longer, so keep an eye on them.

 

Nutrition: 389 Cal; 21 g Fat (sat 5 g); 70 mg Chol; 19 g Carbs; 30 g Protein; 3 g Fiber; 435 mg Sodium

Weight Watchers Points: 10

Step 2, breadcrumb mixture

Step 2, breadcrumb mixture

Step 3, pounded pork

Step 3, pounded pork

Step 3, spread breadcrumbs

Step 3, spread breadcrumbs

Step 3, rolled pork

Step 3, rolled pork

Step 5, cut pinwheels

Step 5, cut pinwheels

Pesto-Pork Pinwheels with Grilled Peaches

Pesto-Pork Pinwheels with Grilled Peaches