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Accidental Nankhatai: Chocolate Cherry Cashew Vanilla Almond Butter Cookies 🍒

Early‑season cherries (rare treasures in my corner of the world) seemed to glow from every stall at the market, along with Cherry Almond Butter, Chocolate Covered Cherries, and Cherry Vanilla Cashews. The cherries  🍒  were calling my name and I couldn’t resist letting them spark something new in my kitchen. What emerged was a cookie that felt both familiar and entirely my own: rich, nutty, studded with chocolate and cherries, and deeply comforting. When I shared a photo of these bites of cherry yumminess with a dear friend in India, he surprised me with the sweetest revelation: I had unknowingly baked something reminiscent of Nankhatai, the traditional Indian butter cookie beloved for its melt‑in‑your‑mouth texture and gentle warmth. That accidental overlap of cultures and flavors made the cookies feel even more special to me. It was as if this little creation had quietly bridged the distance between us, deepening a connection I already cherish. Nankhatai are traditional...
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Magic Chocolate Bacon Bits





Most people like bacon bits.

I mean really like.

Salty, crunchy, fatty, umami…

What’s not to like?

Let’s add a little sweetness into the mix and see what you think?

Bacon bits with brown sugar, pecans, and chocolate.

Better right?

Now the only problem to solve is where NOT to add these dirty bits to your daily intake.

Magic Bacon Bits 

1 1lb. salted pork belly, chopped
a few spoonfuls of brown sugar
1 handful chopped pecans
1 small dark chocolate bar, broken into pieces

 

Preheat the oven to 400 degrees. 

 

Bake the bacon (pork belly) pieces for about 25 minutes, until crispy. 


Transfer to a paper towel and allow to cool.


Then, once cool, freeze for about 20 minutes, until hard. Toss with a few spoonfuls of dark brown sugar.


Transfer half the mixture to food processor and pulse until chunky.


Lay flat on parchment paper and allow to “dry” for several hours.

 

Next, add the other half of the sugared pork belly to the food processor, along with the pecans and chocolate. Pulse until well combined, but still crumbly.


Transfer to parchment paper to allow to dry out.

All the magic bits (either version) to anything and everything. 

 

Veggies, salads, potatoes, yogurt, fruit salad, chicken, pasta, ice cream, coffee, cocktails (yes, be creative, go crazy!)…the list is endless. It’s that good. 

 

It’s MAGIC!

 

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