Blueberry Cream Cheese Skillet Cake

One dreary day, my sister Kristen and I were home alone wondering what to do with the abundance of time on our hands. With a shout of glee, Kristen exclaimed, “Lets bake something!” I quickly agreed, but added, “What should we make?” After a short period of brainstorming, we settled on an adaptation of a donut recipe from one of our favorite food blogs, Half Baked Harvest. To change things up, we baked it in a cast iron skillet, topped it with cream cheese, and swirled it with luscious blueberry sauce. As an added bonus, this dessert is actually quite healthy containing a little over an half cup each of butter and sugar. When the cake finally came out of the oven, we were pleasantly surprised by the excellent taste and the superior texture. Mmmmmm!!!! Don’t forget to check out our corresponding baking video.



½ cup all-purpose flour

½ cup whole wheat flour

¼ cup corn meal

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

¼ cup brown or cane sugar

2 tablespoons butter

1 egg

1/4 Greek yogurt

1/3 cup whole milk

2 teaspoons vanilla extract

3 ounces of cream cheese

Blueberry Sauce:

2 cups frozen blueberries

1 tablespoon lemon juice

2 tablespoons honey

2 teaspoons cornstarch

A dash of vanilla extract

Quarter Cup Crumble:

¼ cup butter

¼ cup brown sugar

¼ cup quick-cooking oats

¼ cup old fashioned rolled oats


Pre-heat oven to 350 degrees.

Set out three ounces of cream cheese to soften.

Turn a stovetop burner on medium heat and melt 2 cups of frozen blueberries in a pot with lemon juice and honey.

Whisk in the corn starch and cook until nice and thick.  (Like jelly)

Meanwhile, mix flour, sugar, salt, baking powder and baking soda in a large bowl.

 Add egg, melted butter, yogurt, whole milk, and vanilla extract into the bowl.  Stir until well combined, but don’t overmix.

Let the cake mix rest while making the crumble.  Combine melted butter, sugar, and the oats in a small bowl.  Set aside.

Grease a medium cast iron skillet (or a cake pan) then dump in the cake batter.

  Lightly swirl 2/3 of the blueberry mixture in the cake batter. 

Evenly distribute small chunks of the cream cheese in the batter.

Pop in the oven for 25 minutes or until a knife comes out clean.

Enjoy warm with the extra blueberry sauce drizzled on top!

Check Out Our Baking Video!

Adapted From:

Mocha Banana Peanut Butter Nice Cream

Creamy and naturally sweet (no added sugar) this HEALTHY nice cream is the best summer treat.

Why? Because… ice cream for breakfast is the BEST! Yes, this is healthy enough to be a nutritious breakfast, although it tastes good anytime of day. I could totally see myself eating this after a morning summer run. The fact that it has protein would make it ideal for post-workout refueling.

Who new Nice Cream was such a thing? I discovered it last summer and I was HOOKED after my first bite. It’s basically ice cream that is GOOD for you, and that’s always nice. Hence the “Nice Cream” name. Now since the warm weather is rolling around all I can think about is smoothies, nice cream, popsicles, lake days, and summer run adventures. Oh, and Hiking trips because hiking is the best.

Cast of characters:

Evaporated milk for creaminess, peanut butter for a nutty flavor and healthy fats, frozen bananas for sweetness and to hold it together, cocoa powder for chocolatey goodness, and finally expresso powder for a coffee kick. And the chocolate chips were an accident…I have no idea how they ended up in the picture. 🙂 But, if you would like you can certainly add them in.

The Process In Photos:

Mocha Banana Peanut Butter Nice Cream

Serves: 4 Total Time: 5 min + additional freezer time Storage: 5 days in freezer


4 large frozen bananas, chopped

3/4 cup + 2 Tablespoons evaporated milk

1 teaspoon expresso powder

1/4 cup creamy peanut butter

1 tablespoon dark cocoa powder


Blend the chopped, frozen bananas in the food processor. Add in the evaporated milk and bend until fairly smooth. Add the remaining ingredients and blend until thick, creamy and completely combined. Transfer to a freezer safe bowl and stick in the freezer, covered, for 30 minutes for soft serve OR overnight for hard serve. (We would recommend eating ASAP.) It will turn brown if it sits in the freezer overnight because of the bananas, this is normal.

Soft serve Nice cream right from the blender. Nothing like ice cream in less than 5 min. 🙂 Hope you enjoy this easy summer recipe.

Adventure Bars

These scrumptious bars are a courtesy of some very good friends who graciously shared the recipe with us.

The Story:

It was a sunny winter day, and we were hiking with our friends. When we reached the summit of the famous peak, we were tired from the long climb. As we sat down to eat lunch, our friends pulled out these very cookie bars to share. After munching on them, we were filled with energy and decided to explore the magnificent rock formations and continue the hike.

We have dubbed these bars Adventure Bars, because they pack the perfect punch for nutritious and delicious energy on the trail or on any adventure.


2 sticks of butter

3/4 cup brown sugar

1/2 white sugar

1 egg

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

dash of salt

3 cups old fashioned oats

2 cups dark chocolate chips


Pre-heat oven to 350 degrees. Cream softened butter and sugar in bowl of stand mixer. Add in the egg and vanilla. Stir the remaining ingredients together in a bowl. With the mixer on low speed add in the dry ingredients. Mix until combined. Spread into a greased 9×13 baking dish. Bake until golden brown. About 30 min.

Let cool and pack up to take on your next adventure!

Recipe Notes:

Some different adaptions of this recipe I have experimented with are:

Take out 1/2 cup of oats and sub in ground flax seeds.

Use whole wheat flour

Replace 1/2 stick butter with unsweetened applesauce

Use all brown sugar because, why not?

Use coconut oil instead of butter, but not if you are making them for me 🙂 (I’m allergic)

Use chopped chocolate bars

Use M&M’s instead of chocolate chips

I hope you enjoy these bars and have fun adventures in Gods creation this week.

Lord, you have been our dwelling place throughout all generations. Before the mountains were born or you brought forth the whole world, from everlasting to everlasting you are God.~Psalms 90: 1-2

Whole Wheat Apple Muffins

Muffins are ideal snacks at home or on the go, but oftentimes they are packed full of sugar and fat, making them a less than healthy option.   These apple muffins are so much better for you than the average muffin, without compromising on flavor!  Moist, sweet, and subtly spiced, these baked goodies are something you can feel good about fueling your body with.   Enjoy!



  • 1 cup whole wheat flour
  • ½ cup oat flour (blend oats in a high-speed blender)
  • ½ cup almond flour
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup milk
  • 1/3 cup sugar (any kind)
  • 1/3 cup apple sauce
  • 2 eggs
  • 1 cup chopped apples


  • 3 tablespoons cane sugar (or brown sugar)
  • ½ cup rolled oats
  • 1 tablespoon almond flour
  • 1 tablespoon butter


Pre-heat oven to 350 degrees and grease a 12-count muffin tin. Chop apples into small cubes.  (You may need one or more apples, but it just depends on the size.) If you don’t have oat flour, blend oats in a high-speed blender (such as a Nutri-Bullet) until the oats are ground into a fine powder.

Mix all of the flours with baking soda, baking powder, salt, and cinnamon in a bowl.

In another bowl, whisk two eggs, then add milk, applesauce, and sugar. Combine the wet and dry ingredients, then gently fold in the cup of chopped apples.

Set the muffin mix aside while you make the crumble.  Put all the crumble ingredients in a small bowl and mix until thoroughly combined. Pour the muffin batter into a 12-count muffin tin.  Distribute the crumble evenly amongst the muffins.  Bake at 350 for 18-22 minutes or until a knife comes out clean.

Adapted from the Runner’s World whole wheat muffins

Captain Ryan’s Granola

When we visited our awesome uncle (who is also a fishing charter captain) a few weeks ago, he made us this delicious granola.  It was so yummy and easy we just had to share it on the blog.  The best part about this granola is that you can adapt the recipe depending on what you have in your pantry.  Very few of the ingredients have actual measurements, so feel free to get creative and make the granola especially suited to your tastes.  Enjoy, and don’t forget to check out the corresponding recipe video!


  • 6 oz. coconut oil
  • 3 cups (give or take) of oats
  • A handful of raisins or dried cranberries
  • A few scoops of mixed nuts such as almonds, walnuts, cashews, or peanuts
  • Flaxseed, sunflower seeds, or any other desired extras
  • Liberal drizzle of honey
  • A good splash of Maine (or Vermont) maple syrup


  1. Pre-heat oven to 300 degrees
  2. Melt the coconut oil in the microwave in 15 sec. intervals until liquefied. 
  3. Pour the coconut oil on a baking sheet and tilt the pan to distribute it evenly.
  4. Dump approximately three cups of oats on top of the coconut oil and spread them consistently across the baking sheet
  5. Sprinkle nuts, dried fruit, seeds, and any other extra add-inns on top of the oats
  6. Drizzle a good amount of honey in a crisscross pattern over the oat mixture
  7. Pour a substantial quantity of pure maple syrup over the honey
  8. Pop the granola into the oven for 15 minutes
  9. Remove from oven and stir until all of the ingredients are thoroughly combined
  10. Cook for another 15-25 minutes or until golden in color
  11. Scrape the hot granola onto a large sheet of parchment paper on the countertop
  12. Press the granola down so that it will harden into glorious clusters
  13. Allow the granola to cool for at least 20 minutes before devouring, but we don’t blame you if you can’t wait that long…the smell is simply irresistible.
Recipe by Ryan Werner

Berry Cornbread Skillet Cake

Light buttery cake, bursting with sweet juicy berries…and topped with creamy homemade whipped cream.

I think that healthyish desserts are the best. They satisfy your dessert cravings but do so without a terrible sugar crash or stomachache. That’s always a bonus! 🙂 As a runner, I find that eating better foods will make you feel better and allow you to preform better. When it comes to indulging in treats, I prefer to do so with healthyish treats like this cake. I will say, this makes an excellent breakfast. Although this cake contains butter and sugar, it’s all about moderation. If you are trying to watch your refined sugar intake, replace the brown sugar with honey or another less refined sweetener.

The story behind this recipe:

This recipe came to be one a lazy summer afternoon in Maine when I decided to bake something delicious. Combining three recipes into one, The Berry Cobbler Skillet Cake was born. It has since become a Werner Family staple.

¾ cup cornmeal 1 cup all-purpose flour
2 tsp baking powder ½ cup brown sugar
2 eggs
½ milk or heavy cream
1/8 cup honey
6 tablespoons melted butter
1 tablespoon butter (to grease skillet) 1 ½ cup fresh or frozen berries
A pinch of course sugar for sprinkling on top

Pre-heat oven to 350 degrees. Combine dry ingredients in one bowl and wet ingredients in another bowl. Mix each bowl separately then combine everything together in one large bowl. With one tablespoon of butter, grease the cast iron skillet. Pour in half the batter. Press half of the berries into the batter in the skillet. Dump in the rest of the batter and press in the rest of the berries. If desired, sprinkle on some course sugar. Pop in the oven for 45-50 minutes or until a knife comes out clean. Let cool for a few minutes then top with whipped cream and enjoy!

Homemade Whipped Cream
Nothing will ever compare with fresh homemade whipped cream. This stuff is so easy to make, and it’s loads healthier than the junk from the can or tub.

1 cup heavy whipping cream or heavy cream
2 tablespoons powdered sugar (more or less to desired sweetness)
½ tsp vanilla extract
For optimal whipping, chill bowl the bowl that you will be using in the freezer for 20 min. Use an electric mixer or a kitchen aid stand mixer. (If you don’t have either, vigorously whisk the cream until it forms stiff peaks; this will take a while.) Pour all ingredients into the bowl of stand mixer with whisk attachment. Whisk on high for approximately one minute, or until cream forms stiff peaks. (It will look nice and fluffy.)

Hope You Enjoy!

Hot Cross Buns

Hey friends, I can’t believe that it was last Good Friday when I started Heavenly Tastes! To celebrate I decided to re-post our first recipe ever. I hope you enjoy these Hot Cross Buns as you celebrate the death and Resurrection of our Lord Jesus Christ. Easter Blessings,

Heavenly Tastes

Happy Good Friday!!! We are making Hot Cross Buns today. Do you know why we make Hot Cross Buns on Good Friday? Well, it’s because of the cross on the bun. You may be wondering what does the cross have to do with today? Did you know that Good Friday is the day that Jesus died on the cross for us because we are sinners! The crosses on the buns remind us that Jesus died today. So let’s make some Hot Cross Buns.

I am using The Pioneer Woman, Ree Drummond’s, Hot Cross Bun recipe. This is the link to it I will share my adaption of her recipe below. I absolutely love Ree; She is so sweet and her food is to. She was the person who got me hooked on cooking.

Hot Cross BunsIngredients


4 cups 1% milk

1 cup olive oil

1 cup sugar

View original post 294 more words

Simply Scrumptious Banana Granola Bars

It is hard to beat the warm smell of oat clusters toasting to golden perfection.  The smell will fill your kitchen but the mess won’t, these granola bars have only a few ingredients and don’t require much clean up.  Perfect for snack anytime and anywhere, these granola bars can also be made as granola depending on what you’re craving.  Whip up a batch today for a healthy treat.


  • 3 cups old-fashioned rolled oats
  • 1/3 cup brown sugar (or honey)
  • 1/3 cup butter (or coconut oil)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon wheat bran, flax seed, or chia seeds (optional)


  1. Pre-heat oven to 350 degrees

2. Mash the two bananas as smoothly as possible with a teaspoon of vanilla

3. In a separate bowl combine oats, cinnamon, salt, and any optional add-inns such as wheat bran or flax seed.

4. On the stovetop, melt the butter in a pot then add the sugar to the pot and cook on medium heat until you see the first bubble

5. Add in the mashed banana mixture and continue to cook, stirring often until it begins to bubble again.

6. Remove from heat and quickly dump in the oat mixture. Mix until thoroughly combined. Spread mixture on a greased or parchment lined 9×14 inch glass baking dish (or for granola use a baking sheet.)

7. Bake at 350 degrees for 25-30 minutes or until edges begin to turn a slight golden color. Let the granola cool for at least 20 minutes, then cut into bars or break into clusters.


Try our other delicious recipes…

Healthy Banana Oat Cereal Chocolate Chip Cookies

Buttery, lightly sweetened oatmeal cookies… filled with melty dark chocolate and crunchy Cheerios cereal. Perfect for breakfast & snacking.

I tell you, we have some serious banana problems in the Werner house…

Like last Sunday we bought 10 bunches, and they are gone, GONE! I seriously wonder if the lady checking us out thought we had gone bananas 🙂 . We don’t even have a super large family, it’s just the six of us. But, as you know us runners love our bananas. I think throwing bananas into cookies is pretty genius… I got the idea from Half Baked Harvest’s Super Healthy Breakfast (or anytime) Cookies. Which I adapted this recipe from.

The Inspiration Behind These Cookies:

Most runners skip out the door early in the morning without eating anything at all. They go from fasting all night long, right into a run or workout without proper fuel. In a effort to solve this problem for runners, I created these cookies. These cookies make a wonderful pre-run breakfast (or snack), because they can be prepped ahead of time and enjoyed on the go. No more running & hunger pangs! I know everyone is different and what works for some folks won’t do for others. Experiment with what works for you!

The Process:

Start off by mashing 3 bananas in a medium bowl.

Tip: Blackened bananas have a better flavor, but fairly ripe (yellow) ones will do.

Melt 5 tablespoons of butter in the microwave.

Tip: Grass fed butter is a good idea to help nourish you body with healthy fats.

I finally convinced my mom it was worth the extra $$$ !

Add it into the bowl with the bananas. It has a very deep yellow color!

Drizzle in 3 tablespoons honey… 2 teaspoons of vanilla extract, and 2 tablespoons apple sauce.

Whisk in 1 large egg.

My secret ingredient… 2 cups Cheerios cereal.

Tip: I used a special oat cinnamon cheerio cereal mix, but you can use any healthyish cereal you have on hand.

Add the 1 1/2 cups oats, 1 1/2 cup whole wheat flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, and 1/4 teaspoon salt in a large bowl.

Dump the cheerios into the dry ingredients.

Give it a stir…

Pour in the banana mixture into the dry ingredients.

Mix it real well… and then stir in the 1 cup chocolate chips.

Scoop 2-3 Tablespoon sized balls of dough onto a parchment paper lined baking sheet. Bake at 350 degrees for 12 min. Let cool and enjoy!

100% suitable for your Pre- run breakfast…


3 large bananas, mashed

5 tablespoons melted butter

3 tablespoons honey

1 egg

2 teaspoons vanilla extract

2 tablespoons unsweetened applesauce or milk

1 1/2 cups whole wheat flour

1 1/2 cups old fashioned oats

2 cups healthyish cereal, I used Cinnamon Oat Cheerios

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground cinnamon

1 cup dark chocolate chips or other mix in


Heat oven to 350 degrees. Mash the bananas in a medium bowl. Melt the butter in microwave, then stir it into the banana mixture. Add in the honey, applesauce, vanilla, and egg. Whisk until combined. Set aside.

In a separate large bowl, whisk the remaining dry ingredients: flour, oats, baking soda, salt and cinnamon. Stir in the cereal.

Combine the wet and dry ingredients, and mix well. Finally mix in your chocolate chips or other add-ins. Scoop or roll into 2-3 tablespoon sized balls and bake on a parchment lined baking sheet for 12 min, let cool and enjoy!

Recipe notes:

Bananas should be very ripe, the browner the better

Mashed Bananas could possibly be substituted with pumpkin puree, or mashed, cooked sweet potato. (I have not experimented with this at all, if you do, let me know how it goes.)

Grass Feed butter is highly suggested for its health benefits, or if you can have coconut oil, that should work well too.

Unsweetened applesauce can be substituted with milk.

Chocolate chips can be replaced with chopped nuts, dried fruit, seeds or any dryer add-in, (berries & most fruit would be too wet). I Highly suggest the chocolate, its a game changer. So, don’t leave it out!

Any cereal you have on hand will work.

Enjoy on the same day as you bake them, (if you like the crunchy cereal taste), as the cereal will lose its crunch after siting for a while.

These cookies hold their shape well, so make sure you flatten them out if you want flat cookies.

A word of warning, due to the high levels of fiber in these cookies, they may cause some ” digestive distress” if you eat a lot of them. Don’t say I didn’t warn you.

Yummy…and healthy too!

Happy Baking and God Bless,


Easy & Delicious Chocolate-Peanut Butter Bananas


  • Three Bananas
  • Peanut Butter Mixture
  • ¼ cup peanut butter
  • 1/8 cup coconut oil
  • 1 teaspoon honey
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • Chocolate Mixture
  • 1/3 cup coconut oil
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon honey


Cut the bananas into thin slices, about ½ inch in thickness.  Arrange the banana slices on a baking sheet and pop into freezer for at least 3 hours.

When the bananas are frozen, make the peanut butter and chocolate mixtures.

Melt the 1/3 cup of coconut oil in the microwave.  Add the cocoa powder and the honey.  Whisk until thoroughly combined.

Melt the 1/8 cup of coconut oil in a separate container in the microwave.  Add in the peanut butter and microwave for another 30 seconds.   Mix in the honey, vanilla and the cinnamon.  Stir until well combined.

Take the bananas out of the freezer.   Using a fork, dip them in the peanut butter mixture, then arrange on a baking sheet and return to the freezer.  Once the peanut butter has frozen to the bananas, about 30 minutes, you can take the bananas out and dunk them in a layer of chocolate.

Feel free to get creative dipping the bananas.  You can do all peanut butter, all chocolate, half dipped, or whatever suits your fancy.  Just remember, if you are doing a double layer (like peanut butter with chocolate over it) then you should freeze the bananas in between each dipping.  Have fun!

Store your banana treats in the freezer for a delectable snack anytime of the day.  Just remember, they won’t last long in a house full of hungry siblings!

Post By Kayla Werner

All photographs taken by hannah werner

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