I normally love brussels sprouts roasted and that is my go-to brussels sprouts recipe so I wasn’t sure whether I’d like this pan-cooked recipe. The brussels sprouts were very good, probably a four star recipe (out of five). I still prefer roasted brussels sprouts, but this recipe offers a wonderful alternative when I feel like something a little different!
Based on the ingredients, I kind of thought that this would taste like frosting, but it tasted (texture and flavor-wise) a lot like non-vegan fudge. I added some sugar decorations rather than the chocolate sprinkles recommended. It added a nice crunch. I might try chocolate sprinkles next time though. It was very rich and sweet, although that didn’t stop me from eating way too much! You don’t really need much of this fudge to satisfy a sweet tooth. Also, I ended up using a 500 gram box of sugar on this recipe and it was slightly less than the amount called for.
I love chai and I love nuts as a snack, but these combo wasn’t as wonderful as I was hoping. I used almond milk instead of regular milk. I don’t have a scale so I ended up using an approximation of 100 grams of almonds found online (a little less than three quarters of a cup – the estimated amount for 100 grams was seven tenths of a cup). The milk wasn’t enough to cover the almonds. I just mixed it half way through. The almonds absorbed a lot of the liquid anyway so I don’t think it was much of a problem. These nuts were pretty spicy, in that they tasted like chai spices, but I didn’t really get a flavor for the tea…maybe that is asking too much! When the almonds were done baking, the insides were soft and squishy while the outsides were crunchy. Kind of an unusual texture combo for almonds. I’m not sure that I’ll make these again. I might try making with some more sugar to make them more sugar-spice almonds, but I didn’t really feel that they lived up to the “chai” name.
These were very good. The grittiness of the almond flour was definitely present and it was slightly dry. The grittiness didn’t really detract from the cookie though, just gave it a bit of an unusual texture. The slight dryness could have been as I used coconut oil or perhaps made a bit smaller cookies than recommended (made more than 12 as referenced in the recipe) so either of these factors could have contributed. Tried cooking for a bit less time, but wanted them to be baked through. They didn’t spread out at all. Used 130 grams of chocolate. Perhaps adding more would make them a little less dry. All that being said, the taste of these cookies is quite good and slightly addictive! May try a bit more coconut oil next time and will continue to work on adjusting the cooking time and cookie dough shape to see if that makes them just the little bit more delicious!