Labor Day… A Time to Reflect on Our America

Officially, yes, you are right, Labor Day signifies the end of the summer, leaving behind those lazy days at the beach and the pool. It signifies the beginning of the school year. But, here’s a little fun fact to think about:

The first Labor Day was celebrated with a big parade for workers on September 5th, 1882 in New York City organized by the Central Labor Union (CLU). By 1894, the U.S Congress voted unanimously to approve Labor Day as a national holiday, thanks to President Grover Cleveland. According to the U.S. Department of Labor, the holiday is a creation of the labor movement and is dedicated to the social and economic achievements of American Workers. Labor Day is a yearly tribute to the contributions workers have made to the strength, prosperity and well-being of our country.

We embrace our America and those who work and strive to make us such a wonderful country.

Fire up the grill and enjoy this delicious, easy dessert that reflects the spirit of this holiday. It’s a crowd pleaser for sure. Happy Labor Day!


Chocolate Brownie Flag Cake*


2½ cups granulated sugar
1½ cups unsweetened Dutch process cocoa
1 tsp. kosher salt
1½ cups (12 oz.) unsalted butter, at room temperature, divided
1½ Tbsp. vanilla extract, divided
4 large eggs
1 cup (about 4 ¼ oz.) all-purpose flour
1 cup dark-chocolate chips
1 (8-oz.) pkg. cream cheese, at room temperature
3½ cups (about 14 oz.) powdered sugar, divided
5 cups fresh raspberries (about 1¼ lbs.)
½ cup fresh blueberries (about 3 oz.)



  1. Preheat oven to 350°. Line a 13×9-inch baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Spray foil with cooking spray.
  2. Combine sugar, cocoa, salt and 1¼ cups butter in a medium saucepan over medium heat. Cook, stirring often, until butter is melted, about 6 minutes. Remove from heat, and stir in 1 tablespoon vanilla. Add eggs, one at a time, stirring well after each addition. Add flour, and stir until smooth. Fold in chocolate chips. Spoon batter into prepared pan, and bake in oven until a wooden pick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  3. Using foil as handles, lift brownies out of pan. Transfer to a serving plate; discard foil.
  4. Beat together cream cheese and remaining ¼ cup butter in bowl of a heavy-duty stand mixer on medium speed until creamy, about 2 minutes. Gradually add 2 cups powdered sugar, beating until smooth. Stir in remaining 1½ teaspoons vanilla. Using an offset spatula, spread frosting over top of cooled brownies.
  5. Toss half of the raspberries and a handful of the blueberries in remaining 1½ cups powdered sugar. Arrange blueberries in a square in upper left corner of brownies, using sugar-coated berries as “stars.” Arrange raspberries in rows, alternating uncoated and sugar-coated berries in horizontal lines on brownie to create “stripes.”


Recipe reprinted from: