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Blend & Pour Silver Dollar Banana Pancakes for Baby/Toddler

Breakfast

Christina Ross

September 16, 2021

Blend & Pour Silver Dollar Banana Pancakes for Baby/Toddler

Introducing your little one to solid foods is an exciting milestone in their development. Pancakes can be a delicious and nutritious option for breakfast or a snack, and our Silver Dollar Banana Pancakes for babies and toddlers are sure to be a hit.

Made with wholesome ingredients and a touch of sweetness from ripe bananas, these pancakes are both easy to make and full of flavor. Let’s dive into the recipe so you can treat your little one to a tasty and healthy meal.

Ingredients

1 ripe banana
1/2 cup whole wheat flour
1/2 cup plain Greek yogurt
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1 egg
1-2 tablespoons water
Cooking oil or butter for the pan

Instructions

Prepare the Banana

Start by peeling the ripe banana and placing it in a mixing bowl. Use a fork to mash it until it’s smooth and there are no large lumps. Mashed bananas add natural sweetness and moisture to the pancakes.

Add the Dry Ingredients

In the same bowl with the mashed banana, add the whole wheat flour, baking powder, and cinnamon (if using). These ingredients provide essential nutrients and a mild, aromatic flavor. Mix them gently with the banana.

Incorporate Greek Yogurt

Spoon in the plain Greek yogurt. Greek yogurt adds creaminess and a dose of protein to the pancakes. Stir it into the mixture until you have a smooth batter.

Crack an Egg

Crack an egg into the bowl and whisk it lightly. The egg acts as a binding agent and adds more protein to your baby’s pancakes. Combine it with the rest of the ingredients.

Adjust the Consistency

Depending on the thickness of your batter, you may need to add 1-2 tablespoons of water to achieve the desired consistency. You want the batter to be pourable but not too thin. It should coat the back of a spoon.

Preheat Your Pan

Place a non-stick skillet or griddle on the stove and heat it over medium-low heat. Add a small amount of cooking oil or butter to prevent sticking.

Cook the Pancakes

Once the pan is hot, pour small, silver-dollar-sized portions of batter onto the skillet. Use a tablespoon to help shape them into neat circles. Cook for about 2-3 minutes on each side or until they are golden brown. Keep a close eye on them to prevent burning.

Name	Blend & Pour Silver Dollar Banana Pancakes for Baby/Toddler
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	15 minutes
Total Time	25 minutes
Servings	2-3 servings
Yield	12-16 silver dollar-sized pancakes

Estimated Nutrition Per Serving

Calories: 130-160 calories
Protein: 5-7 grams
Carbohydrates: 18-22 grams
Dietary Fiber: 2-3 grams
Sugars: 4-6 grams
Fat: 4-6 grams
Saturated Fat: 1-2 grams
Cholesterol: 45-55 milligrams
Sodium: 40-50 milligrams
Potassium: 200-250 milligrams
Calcium: 70-90 milligrams
Iron: 1-1.5 milligrams

Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}

Breakfast

Christina Ross

September 16, 2021

Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}

If you’re looking for a delightful and wholesome breakfast or dessert option, look no further than these Whole Wheat Banana Crepes.

These thin, tender crepes are made with whole wheat flour and ripe bananas, creating a natural sweetness and a lovely aroma.

Topped with a creamy peanut butter yogurt “mousse” and fresh strawberries, these crepes are a symphony of flavors and textures that will satisfy your cravings and provide a nutritious start to your day.

Ingredients

1 cup whole wheat flour
2 ripe bananas, mashed
2 large eggs
1 cup milk
1/4 teaspoon salt
1 tablespoon honey
1/2 teaspoon vanilla extract
Butter or oil for cooking

Instructions

Prepare the Crepe Batter

In a blender, combine the whole wheat flour, mashed bananas, eggs, milk, salt, honey (if using), and vanilla extract. Blend until the mixture is smooth and well combined. If the batter seems too thick, you can add a little more milk to reach the desired consistency.

Cook the Crepes

Heat a non-stick skillet or crepe pan over medium-high heat. Add a small amount of butter or oil to coat the bottom of the pan.

Pour a ladleful of the crepe batter into the center of the pan and swirl it around to spread it thinly and evenly.

Cook the crepe for about 1-2 minutes on one side until it starts to set and lightly brown.

Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until golden brown.

Repeat this process with the remaining batter, adding more butter or oil to the pan as needed. Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm.

Prepare the Peanut Butter Yogurt

In a small bowl, mix together the Greek yogurt, smooth peanut butter, honey, and vanilla extract until well combined. Adjust the sweetness to your liking by adding more honey if desired.

Assemble the Crepes

Lay a crepe flat on a serving plate. Spread a generous spoonful of the peanut butter yogurt down the center of the crepe.

Add a handful of sliced strawberries on top of the mousse.

Fold the sides of the crepe over the filling, creating a roll or a semi-circle shape.

Continue this process with the remaining crepes.

Serve and Enjoy

Drizzle a little extra honey over the top of your crepes if you’d like to add extra sweetness.

Garnish with more sliced strawberries for a fresh and vibrant touch.

Serve your Whole Wheat Banana Crepes immediately and savor the delicious combination of flavors and textures!

Name: Whole Wheat Banana Crepes with Peanut Butter Yogurt “Mousse” and Strawberries
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	20 minutes
Total Time	35 minutes
Servings	4
Yield	8 crepes

Estimated Nutrition Per Serving

Calories: 310 kcal
Total Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 0g
Cholesterol: 112mg
Sodium: 280mg
Total Carbohydrates: 43g
- Dietary Fiber: 5g
- Sugars: 15g
Protein: 12g

I took my blender banana pancake recipe and simply added milk to thin out the crepe batter.

Then I whipped up a quick & easy peanut butter yogurt mixture which – along with a few juicy strawberries – I used to fill the crepes.

Now, I feel the need to toss out a quick disclaimer in case you try this recipe and your crepes come out less than perfect. It takes a certain amount of finesse to master the art of crepe making. My first two crepes from this batch were promptly tossed into the garbage. By the third and fourth, I had the swirling and flipping technique down pretty well.

The process reminded me of high school French club, for which a friend and I made a ton of crepes one year. I think I was the club secretary; regardless, none of the club officers actually did much. Our club meetings consisted mainly of eating French food. Baguettes, chocolate, nutella, cheese, and of course crepes. Jillian and I convened at her house the night before to make crepes, and I vaguely remember tossing a few before we were satisfied with the result.

So… the moral of the story is: be patient, and keep practicing!

These whole wheat crepes are not your typical French recipe, but they are every bit as soft and tender as those made with white flour. They actually taste even better, in my opinion, thanks to the addition of sweet banana. They can be made in advance and kept chilled in the fridge until you’re ready to serve them.

They are perfect for either a light dessert or as part of a special brunch.

Whole Wheat Banana Crepes {with peanut butter yogurt “mousse” & strawberries}

by Lauren Zembron

Individual Strawberry Crisps {sweetened with dates & apple juice}

Dessert

Christina Ross

September 16, 2021

Individual Strawberry Crisps {sweetened with dates & apple juice}

As promised, here’s the recipe I mentioned in the date syrup post.

Not one speck of sugar made its way into these delectable fruit crisps; the strawberry filling is sweetened with apple juice and the crisp topping with date syrup.

It helps to start with summer ripe strawberries, which are incredibly sweet on their own, but combining them with apple juice that has reduced down to a syrup yields the perfect fruit filling for a crisp.

I’m sure that baked goods aren’t high on most people’s to-make list during the hottest time of the year, but the strawberries make these crisps decidedly summery… and they are definitely worth having your oven on for 15 minutes.

Any fruit crisp is even better with a scoop (or two) of ice cream; in keeping with the sugar-free theme of this post, I served these with SO Delicious Coconut Milk Vanilla Bean ice cream, which is sweetened with erythritol. I do not have this in the house often, but it’s a nice go-to frozen treat if you’re looking to steer clear of sugar.

Have I sold you on swapping fruit in for sugar in baked goods?!

Individual Strawberry Crisps {sweetened with dates & apple juice}

by Lauren Zembron

Name:	Individual Strawberry Crisps {sweetened with dates & apple juice}
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	25 minutes
Total Time:	40-45 minutes
Servings:	4
Yield:	4 individual strawberry crisps

Keywords: bake simmer dessert breakfast strawberries crisp summer

Ingredients

4 heaping cups hulled strawberries

2 tsp freshly squeezed lemon juice

1 cup unsweetened apple juice (not form concentrate), preferably organic, divided use

1/2 Tbsp arrowroot powder

1 tsp pure vanilla extract

pinch of salt

Instructions

Preheat oven to 350°F. Slice strawberries and toss with lemon juice; evenly divide amongst 4 ramekins.

Heat 3/4 cup apple juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot powder until no lumps remain. Whisk the arrowroot “slurry” into the simmering apple juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, stir in vanilla extract and salt, and pour over the strawberries in the ramekins.

In a medium mixing bowl, combine the oats, almond flour, and salt; whisk to combine. Stir in oil and date syrup; stir to combine. Evenly crumble the crisp topping over the fruit.

Bake at 350°F for 15-20 minutes, (you’ll probably want to place a baking sheet underneath the ramekins to catch any overflow), until the crisp topping is golden brown and the strawberry filling is hot and bubbling.

Let sit at room temperature for at least 10 minutes before serving.

Serve warm, with ice cream, if desired. I like SO Delicious Coconut Milk Vanilla Bean for a no-added-sugar option.

And here’s the estimated nutrition per serving

Calories: Approximately 250 kcal

Total Fat: 10g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 10mg

Total Carbohydrates: 40g

Dietary Fiber: 6g

Sugars: 26g

Protein: 4g

Please note that the nutrition information provided is an estimate and may vary based on the specific ingredients used and portion sizes. It’s always a good idea to calculate nutrition using the exact ingredients you use if you need precise nutritional information.

Let me know if there’s anything else you need!

Chia Seed Muesli

Breakfast

Christina Ross
-

September 16, 2021
0

If you’re looking for a wholesome and satisfying breakfast that’s not only delicious but also packed with nutrients, look no further than Chia Seed Muesli.

This easy-to-make recipe combines the goodness of chia seeds, oats, nuts, and fruits to create a power-packed breakfast that will keep you energized throughout the day. Whether you’re in a hurry or have some time to spare, Chia Seed Muesli is a versatile option that can be customized to suit your taste preferences.

Let’s dive into this nutritious and delightful recipe.

Ingredients

1 cup rolled oats

1/4 cup chia seeds

1 1/2 cups milk (dairy or plant-based)

1 tablespoon honey or maple syrup (optional for sweetness)

1/2 teaspoon vanilla extract (optional for flavor)

Sliced fresh fruits (e.g., berries, bananas, apples)

Chopped nuts (e.g., almonds, walnuts)

Dried fruits (e.g., raisins, apricots)

Yoghurt or yogurt (optional for added creaminess)

Additional honey or maple syrup (optional for extra sweetness)

Instructions

Mix the Base Ingredients

In a large bowl, combine the rolled oats, chia seeds, milk, honey or maple syrup (if using), and vanilla extract (if desired). Stir well to ensure all the ingredients are thoroughly combined.

Refrigerate Overnight

Cover the bowl with plastic wrap or a lid and refrigerate it overnight, or for at least 4 hours. This allows the chia seeds to absorb the liquid and create a thick, pudding-like consistency.

Customize with Toppings

When you’re ready to enjoy your Chia Seed Muesli, take the bowl out of the refrigerator. You can eat it as is, but adding toppings will take it to the next level.

Add your choice of sliced fresh fruits, chopped nuts, and dried fruits. This is where you can get creative and mix and match your favorites.

Drizzle with Sweetness

If you prefer your muesli a bit sweeter, drizzle some extra honey or maple syrup on top.

Optional Creaminess

To add creaminess and richness to your muesli, you can top it with a dollop of yoghurt or yogurt.

Name: Chia Seed Muesli
Cuisine Fusion
Prep Time 10 minutes (plus refrigeration)
Cooking Time 0 minutes
Total Time 4 hours (refrigeration time)
Servings 2
Yield 2 cups

Estimated Nutrition Per Serving

Calories: 250-300 calories

Protein: 8-10 grams

Fat: 8-10 grams

Carbohydrates: 35-40 grams

Dietary Fiber: 10-12 grams

Sugars: 8-10 grams

Calcium: 200-250 mg

Iron: 2-3 mg

Vitamin C: 10-15 mg

Potassium: 250-300 mg

If you’re not familiar with the term “muesli”, it’s basically a breakfast cereal comprised of rolled oats, dried fruit, nuts, and seeds that hails from Switzerland. You can combine it with milk, yogurt, and/or juice, and I personally think it’s best when soaked overnight.

What I like best about it is that there is no added sugar. So many so-called “healthy” breakfast foods are laden with sugar in one form or another; whether it’s the processed white stuff, honey, maple syrup, or evaporated can juice… they’re all sugar.

This muesli relies solely on apple juice sweetened dried cranberries and raisins for sweetness.

Muesli is also delicious sprinkled over yogurt or enjoyed with milk like regular cereal. It keeps well in an airtight container, and makes a lovely hostess or holiday gift.

Sunflower seeds are a more common addition, but I like chia seeds for their omega-3s and crunch.

Chia Seed Muesli

by Lauren Zembron

t or with milk.

Frozen Cocoa PB Banana Bites

Dessert

Christina Ross
-

September 16, 2021
0

I’ve been on a no-sugar-added kick for the past couple of months, (other than an occasional treat), and am down 5 lbs to show for it. As you know, I always steer clear of the refined stuff, but I’ve been staying away from my favorite unrefined sweeteners as well. Maple syrup, honey, evaporated cane juice, etc. have been kicked to the curb and replaced with naturally sweet fruit.

I will most likely reintroduce those unrefined sweeteners (in moderation) when the baking bug bites me this fall, but in the meantime I’m sticking with ripe fruit and Medjool dates for my sweets fix.

These frozen little bites are sweetened only with ripe banana, but I’m willing to bet you’d think they had some kind of sugar in them if you tried them.

Rich, chocolaty, fudgy, and topped with a peanut butter “shell”, these frozen treats are the perfect way to end a hot summer day… or to start one, for that matter, as they are every bit as healthy as they are delicious.

I should have made a double batch, and so should you!

Frozen Cocoa PB Banana Bites

by Lauren Zembron

Attribute Value
Name Frozen Cocoa PB Banana Bites
Cuisine Snack
Prep Time 15 minutes
Cooking Time 0 minutes (Freezing time: 2 hours)
Total Time 2 hours 15 minutes
Servings 4 servings
Yield Approx. 32 banana bite halves

Keywords: dessert snack vegan sugar-free banana peanut butter

Ingredients (12 bites)

3 medium-sized overripe bananas, peeled

2 Tbsp coconut butter, slightly softened

1/4 cup unsweetened cocoa powder

1/4 cup + 2 Tbsp smooth salted unsweetened peanut butter, preferably organic, divided use

1 Tbsp coconut oil

Instructions

Combine bananas, coconut butter, cocoa powder, and 1/4 cup peanut butter in a food processor or a blender. Process/blend until smooth. Evenly divide mixture between 12 mini muffin cups; smooth the tops to create an even surface.

Place in freezer for at least 2 hours.

Combine remaining 2 Tbsp peanut butter and coconut oil in a small bowl. Mix thoroughly. Drizzle over frozen bites. The peanut butter drizzle will harden upon contact.

Serve bites directly from freezer.

Estimated Nutrition per Serving

Calories: 150 kcal

Protein: 4g

Carbohydrates: 17g

Sugar: 8g

Fat: 9g

Saturated Fat: 2g

Fiber: 4g

Sodium: 65mg

Please note that the nutrition information provided is an estimate and can vary based on the specific ingredients and portion sizes used. It’s advisable to calculate precise nutrition based on the exact products you use.

Date Syrup

Dessert

Christina Ross
-

September 16, 2021
0

I’ve been enjoying Medjool dates for years; plain, stuffed with peanut butter, cooked into oatmeal, baked into granola bars, stirred into yogurt… you name it. One application I just discovered is pureeing them with water into a syrup as a healthier alternative to liquid sweeteners.

Dates boast a whole slew of vitamins and minerals, as well as dietary fiber. They are also very sweet, rendering them perfect for naturally sweetening baked goods and other desserts.

When pureed with water, they form a thick syrup that can be substituted 1:1 for maple syrup, honey, agave nectar, and other liquid sweeteners.

If stored in an airtight container in the fridge, date syrup will keep for a few weeks. Use it to naturally sweeten plain yogurt, oatmeal, cookies, and most other sweets. This version is uncooked, so it can also be used in raw desserts.

I have already used some of this date syrup in the topping for a strawberry crumble – the recipe for which I will share soon – and the results were even better than I expected!

Have you used date syrup before? If so, how did you use it?

Date Syrup

by Lauren Zembron

Category Information
Name Date Syrup
Cuisine Various
Prep Time 10 minutes
Cooking Time 20 minutes (if cooking)
Total Time 30 minutes (including soak)
Servings Approximately 2 cups
Yield About 24 servings (1 tbsp per serving)

Ingredients (1 jar)

10 Medjool dates, pitted

1 1/2 cups hot (not boiling) water

Instructions

Combine pitted dates and water in a food processor. I used the container that came with my immersion blender. Blend until very smooth.

Transfer to an airtight container and store in the refrigerator.

Use a 1:1 ratio when subbing date syrup in for maple syrup, honey, and other liquid sweeteners.

Estimated Nutrition Per Serving

Calories: 25 kcal

Total Carbohydrates: 6.5 g

Dietary Fiber: 0.6 g

Sugars: 6 g

Potassium: 66 mg

Calcium: 6 mg

Iron: 0.1 mg

Please note that these nutrition values are approximate and may vary based on the specific type and size of dates used and the thickness of the syrup obtained during the cooking process.

Sugar Purge Recipe Round-Up

Recipes

Christina Ross
-

September 15, 2021
0

Sure it’s a cliche, but with the commencement of the new year (and the end of the indulgent holiday season), I felt the need to overhaul my diet by renouncing sugar for a while; and not just the white stuff, which I generally don’t eat anyway. I’m avoiding maple syrup, honey, evaporated cane juice, coconut sugar, coconut nectar, molasses, agave, etc.

You get the picture.

What I AM eating and baking with – in moderation – are Medjool dates and high fructose fruit such as bananas.

In case any of you are also interested in omitting sugar from your diet, I’ve rounded up a bunch of no-sugar-added desserts, sweet snacks, and breakfasts; some are from Healthy Food For Living and some are from other blogs.

Enjoy!

1. Date Syrup from Healthy Food For Living

2. Frozen Cocoa PB Banana Bites from Healthy Food For Living

3. Chia Seed Muesli from Healthy Food For Living

4. Individual Strawberry Crisps from Healthy Food For Living

5. Whole Wheat Banana Crepes from Healthy Food For Living

6. Smooth & Creamy Mocha Chia Pudding from Healthy Food For Living

7. Blend & Pour Silver Dollar Pancakes from Healthy Food For Living

8. Banana Sushi Chia “Tempura” Roll from Healthy Food For Living

9. Banana Waffles from Healthy Food For Living

10. Mini Carrot Muffins from Healthy Food For Living

Cinnamon & Toasted Coconut Stovetop Popcorn

Snacks

Christina Ross
-

September 15, 2021
0

Surprisingly, I’ve been faring pretty well without sugar. My daily green smoothie and the occasional almond butter-stuffed date are keeping my sweet cravings at bay, and more often than not I don’t find myself wanting something sweet after dinner.

That being said, I’m still hungry between meals… and it’s actually been fun to think of new non-sugary snacks.

I’ve recently discovered the deliciousness of stovetop popcorn, and Bree’s recipe has become my go-to technique.

I cut down on the amount of coconut oil used to pop the popcorn, and changed up the topping ingredients to include cinnamon, toasted coconut, and almond slices.

Crunchy from the almonds, salty, slightly sweet from the cinnamon and coconut, this popcorn not only tastes fantastic but is also the perfect trifecta of carb/protein/fat to satiate your hunger. The low-calorie popcorn makes it a voluminous snack, and the coconut and almonds make it a hunger-busting one.

Isn’t that everything a snack should be?!

Cinnamon & Toasted Coconut Stovetop Popcorn

by Lauren Zembron

Name: Cinnamon & Toasted Coconut Stovetop Popcorn
Cuisine: Fusion
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Yield: Approximately 4 cups of popcorn

Ingredients

8 cups freshly popped organic non-GMO popcorn (I recommend this recipe; follow instructions through popping the corn and omit the butter, honey and salt; I also use closer to 2 Tbsp coconut oil for popping rather than 1/4 cup)

2 Tbsp melted unsalted butter, preferably organic

1/2 tsp Kosher salt

1 tsp ground cinnamon

1 cup toasted almond slices (stir in a dry skillet set over medium-high heat until lightly golden brown)

1 cup toasted unsweetened coconut flakes (stir in a dry skillet set over medium-high heat until lightly golden brown)

Instructions

our the melted butter over the freshly popped popcorn; stir to evenly coat. Sprinkle on the salt and cinnamon; stir to evenly coat.

Stir in the toasted almond slices and coconut flakes. Eat immediately.

Estimated Nutrition Per Serving (1/4 of the recipe)

Calories: 175 kcal

Total Fat: 11g

Saturated Fat: 9g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 50mg

Total Carbohydrates: 19g

Dietary Fiber: 3g

Sugars: 4g

Protein: 2g

Please note that these nutritional values are estimates and can vary based on factors like the specific brands of ingredients used and portion sizes.

Chocolate Chip Macaroon Oatmeal Cookie Bars

Dessert

Christina Ross
-

September 15, 2021
0

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?!

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.

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.

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

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

Chocolate Chip Macaroon Oatmeal Cookie Bars

by Lauren Zembron

Name Chocolate Chip Macaroon Oatmeal Cookie Bars
Cuisine Baking
Prep Time 15 minutes
Cooking Time 25 minutes
Total Time 45 minutes
Servings 24 bars
Yield 1 9×13-inch pan

Ingredients (16 bars)

2 2/3 cup full fat finely shredded unsweetened coconut (one 8 oz package) OR 1 cup of coconut butter

2 cups old-fashioned rolled oats

1/2 cup honey

2 tsp pure vanilla extract

1/4 tsp Kosher salt

1/2 cup dark chocolate chips

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.

Estimated Nutrition Per Serving

Calories: Approximately 260 calories

Fat: 14g

Saturated Fat: 9g

Cholesterol: 40mg

Sodium: 130mg

Carbohydrates: 31g

Fiber: 2g

Sugars: 19g

Protein: 3g

Enjoy these delicious Chocolate Chip Macaroon Oatmeal Cookie Bars while being mindful of the serving sizes and nutritional information!

Cabot Cookbook

Recipes

Christina Ross
-

September 15, 2021
0

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}

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

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

{Lemon-Yogurt Pound Cake courtesy of Amy Richardson}

{Vegetable and Cheddar Strata courtesy of the Wheeler family}

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