Kashi Chocolate Almond Butter Cookies (copycat) // The Pancake Princess
When my friend asked me if I could re-create Kashi’s Chocolate Almond Butter Cookies, I was like this.
…several trials later, my kitchen was inundated with cookies–luckily with the consensus that they were spot-on. I thought they’d be the perfect thing for a guest post for Nora while she’s on her honeymoon (woowoo!) Hop on over to A Clean Bake for the recipe!
And if you’re a fan of these cookies (or even if you’re not), I’d love it if you give these a try and let me know what you think!
“I’m feeling so weird. I have no interest in making a cake.”
“WHAT?” Erik’s raised eyebrows were the equivalent shouting in surprise, given his level of exhaustion after days of working on his latest grad school paper.
When you’re waking up covered in a light sheen of sweat to the deep-voiced man on the radio announcing “it’s already 80 degrees with a high of 99” your desire to turn on the oven turns to negative 20 degrees. Particularly when you are trying to keep costs down in the form of taming the resource-sucking A/C beast. Yet somehow, my desire for cake does not function in the same manner.
I’m really having to check myself before I gush about these cookies…OMG THE CHOCOLATINESS. THE MELTING SANDINESS. THE DEEP, DARK CHOCOLATE FIREWORKS.
Okay, checking my enthusiasm for now.
Today’s post features part two of an interview with Craig Lee, award-winning photojournalist and photographer of the San Francisco Chef’s Table cookbook (part one of the interview is here). And also a fabulously rich cookie that I kind of screwed up, but am still sharing.
This part of the interview is perhaps my favorite—these questions get to the heart of what we’re after, after all—THE FOOD! Read on for Craig’s (psst–he’s my uncle!) favorite recipes from the book, his tips for aspiring food photographers, and his favorite eats in San Francisco!
(With his underground food connections, you know this list is going to be top-quality.)
An interview with Craig Lee, Part II:
When life gives you black beans, make chocolate cake.
It is really the only logical thing to do other than to throw them into my favorite soup or a maybe delicious cheesy skillet. But it’s been far too long since chocolate cake has shown up on this blog—maybe never, in fact *gasp*—and I owed someone chocolate cake.