Cabot Cookbook

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I am excited to let you all know about the release of the Cabot Creamery Cookbook! As a member of the Cabot Cheese Board, I was fortunate enough to get a preview copy of the cookbook; and let me tell you, there are a LOT of fantastic recipes packed into this cookbook! I’ve earmarked more than half of the book, and have already made a handful of the recipes; all of which have been amazing. All of the recipes are from the farm families who own Cabot and this is the company’s first-ever printed cookbook.

Cabot is hosting a giveaway; 10 winners will be randomly selected to win a copy of the Cabot Creamery Cookbook along with a $25 Gift Box of Cabot Cheese. One grand-prize winner will receive a copy of the Cabot Creamery Cookbook plus a One-Year Supply of Cabot Cheese!

The sweepstakes will run from February 15 – April 15.

To enter, click on this link, find the green “enter now” button on the right hand side of the page, and fill out the sweepstakes form on Cabot’s Facebook page.

In the meantime, check out some of these mouthwatering photos of recipes included in the cookbook:

{Au Gratin Potatoes with Cheddar-Stour Sauce courtesy of Beth & Courtney Hodge}

Cabot Cheese Book

{Blueberry-Lemon Cheesecake Squares courtesy of Billie Jo Krebs & Carolee Hand}

Cabot Cheese Book

{Garganelli Mac and Cheese with Roasted Jalapeños and Bacon, courtesy of Joshua Rollins}

CAB_Garganelli_Mac

{Lemon-Yogurt Pound Cake courtesy of Amy Richardson}

Cabot Cheese Book

{Vegetable and Cheddar Strata courtesy of the Wheeler family}

Cabot Cheese Book

Chocolate Chip Macaroon Oatmeal Cookie Bars

macaroon oat bars

Snow.

If you live in New England, you don’t want to hear about it because you’re living amidst this never-ending Snowmageddon; and if you live elsewhere, you don’t want to hear about it because you’ve been inundated with plaintive updates on social media for the past month.

So, let’s talk about these cookie bars instead, yes?!

macaroon oat bars

Chewy in the center, crispy around the edges, these coconutty cookie bars dotted with dark chocolate chips are healthy and delicious. They have only a handful of ingredients and are a cinch to whip up.

macaroon oat bars

I like them soft at room temperature, but John prefers them straight from the fridge; the coconut butter firms up and the bars take on a consistency that tiptoes the line between cookie and fudge.

If you’re a sucker for fresh-from-the-oven cookies, toss a bar (or two) into the toaster oven or microwave until the chocolate starts to melt.

Or, you could go the completely opposite way and not bake the dough at all; there are no eggs in the recipe, so you could roll the dough into balls and refrigerate them until the coconut butter sets up for a no-bake treat.

macaroon oat bars

However you decide to eat them, you are going to love these cookie bars…

macaroon oat bars

… and they might even make you forget that we still have another month plus of winter.

macaroon oat bars

 

Chocolate Chip Macaroon Oatmeal Cookie Bars

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients (16 bars)

Instructions

Preheat oven to 325°F. Line an 8 x 8 inch square baking pan with parchment paper going both ways, leaving a bit overhanging the sides of the pan.

In a food processor, process 2 2/3 cups (8 oz) shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield 1 cup of coconut butter).

Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.

Spread the dough in an even layer into the prepared baking pan. Bake for about 20-25 minutes, or until golden brown around the edges and slightly puffed. The center will still be very soft.

Allow to sit at room temperature in the baking pan for about 30 minutes, then remove by picking up the overhanging pieces of parchment paper. Cool completely before cutting into squares.

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