Just wanted to add that this is a very friendly, adaptable recipe. It works with all sorts of berries/nuts! If you don't have nut butter, I've also tried it with olive oil (and one less egg), which was great too -- slightly lighter, slightly more crumbly. I recommend having it with more nuts/berries *on the side* so you can snack while making/eating cake.
Thank you so much for this, Jazmine. Achingly beautiful and much needed. XX
@Jazmine Hughes Not to be all weird or whatever, but I love you, Jazmine.
@Lily Rowan "I'm guessing on how you say it. It's got an apostrophe." (In my defense, that one got cut. I would never leave a Dawn-cookie behind. Probably never.) Also, "Or what, you’re gonna toss your cookies on my shoes?"
It started out that way, but then I braided it into a(n originally much longer, sweeter-- but then it threatened to eat the internet) story. The pics are out of order too, obvs. Omg, I love that Buffy giggle/beer face gif so much.
@taco-salad dot com Okay, you got me, I didn't include the whipped cream.
On I'm Never Cooking Again (Not That I Ever Cooked Much to Begin With, So There's Been Very Little Change)
@ru_ri @Jazmine Hughes -- I have feelings about cooking, too. For me, it's a lot like art and writing, since ideally all three are about making something *new*. I find it kind of thrilling that way! (Also mundane, tiring, disastrous... ie again,a lot like art/writing.) I also have feelings about chocolate chip chickpea cookies! Which could change everything for you. Or maybe nothing at all. But here, can I offer you one? xx
Tags: BLONDE, REDHEAD
@Statham Aaaand done. (Thank you!)