I must say that these gluten free samoa
bars were on the sweet side though because I added a bit more honey to the base than I was suppose to, however, the version posted here has been adjusted in a way in which less honey would be needed.
Not exact matches
These
bars are not very
sweet and
are on a mild
side.
The dessert selection
is somewhat scant, with a couple selections erring
on the
sweet side (spiced pudding sounds intriguing, with half the sugar listed); some other sound positively outrageous: The oatmeal cookies (making them); molasses cake; halvah chocolate
bars (must make them for my daughter who goes gaga for all things halva); anise rings (I pray this recipe finally turns some recalcitrant American palates onto anise).
There
are lots of Cheerio
bar recipes floating around, but this one
is on the healthier
side and, believe me, these
are plenty
sweet from the honey... no additional sugar needed.
On the
sweet side, chocolate
is the only other ingredient that tied with almonds for first place in the overall most popular
bar ingredients list.
Already it seemed that the curry powder here
was more
on the
sweet than savoury
side of the spice spectrum, as opposed to Theo's Phinney 3400
bar which made use of intensely savoury spices like turmeric and fenugreek.
It
was a nice tasting nutrition
bar, but for me, it
was a little
on the
sweet side.
I already know what it
's like to order a $ 20 cocktail at the Hudson, to get giddy
on prosecco at the Pier, to feel fuzzy after too many glasses of red at a wine
bar on the Upper East
Side, to shoot astronauts in Brooklyn (don't ask), to get drunk from some random spicy home - brew at a speak - easy in the East Village, to slurp sickly
sweet maraschino drinks at the Dominican joint in Queens, to share a bottle of Patron with
on - duty parking lot attendants in SoHo (again, don't ask), and of course, the rounds of the seemingly requisite mimosas at brunch.