Well, congratulations, my dear reader! You have spoken and I have heard you!! (This is a major step in any successful relationship, so GO US!)
According to my recent poll, you want to see more food articles/recipes on this blog and guess what?! Starting today, that is exactly what you’re getting!
I think we’ll get along just fine here, cuz I love to talk about food! Food is my second boyfriend.
However, as you may have noticed, I’ve had a bit of a love/hate relationship with it, when it comes to blogging. Truth be told, I’ve been pretty frustrated with the process of sharing recipes here on this blog. It’s not that I don’t like sharing, it’s just that I have a hard time capturing food when it needs to be captured and not two hours after it’s been cooked, dried up or partially eaten. (I’m gonna go ahead and blame that on my kids. Mm hm. It’s definitely NOT me who inhales it like a ravenous wolf, before it has a chance to be photographed! Nope. Definitely my kids. Even though only ONE of them actually eats food! O0oh, right. The other one is permanently attached to my boobs, which brings up a whole other factor!)
It’s hard to photograph anything when you’ve got a baby attached to your body. Just putting it out there, in case you needed to know.
Having said that, cooking (and eating!!) remains a HUGE passion of mine. And I love nothing more than to share my adventures in cooking healthy, living food with you!
So I push through the breastfeeding and the limited hours of daylight to get the right lighting and the right angle, and in the process, I find a few very kind souls. Souls who have given me tips, encouragement, and advice which has made it SO. MUCH. EASIER. I thank heaven for them!
Also, I’d like to take this time right now to give a massive shout-out to my main man who has sacrificed countless hours watching the babies, staging food, taking pictures for me, or giving me quiet time to write, and to figure this thing out. I heart you, sexy huzbun of mine! I’m currently burning some chocolate for you.
Speaking of chocolate, I’ve been making these brownies for several years, ever since they first appeared on Oh She Glows, which by the way is one of my very favorite recipe sites on the planet. Angela Liddon blows my apron off. For real.
I’ve made them exactly like hers and they are completely and utterly delicious. But lately I’ve been getting a little adventurous and adding things like coffee and orange to her recipe, which has, in my humble opinion, taken them to whole new levels of brownie bliss.
Check these out. I like to call them Wild Orange Brownies. Cuz that’s what they are! They are wild and good and wonderful all by themselves.
The other day, I got a little carried away. I got flat out frisky and ended up with something reminiscient of the ancient chocolate gods.
I added creamy vanilla ice cream and warm chocolate sauce.
Oh yes I did.
Can we say UH. MAZING?!
This turned out really well for me, because not only was it lustrous and sweet and decadent, it fulfilled all of my strange cravings in one concoction.
Hot, cold, chocolate, coffee, and citrus all in one bless-uhd bite! What more could I possibly want???
Oh baby. I almost passed out from the bliss of this.
Definitely saw the pearly gates.
And I knew in an instant that I had to share this recipe!
So here it is. Since it’s Valentine’s Week and since I really want to convey my appreciation for all of you, and since this is just so dadgum delicious, I am cooking and staging (and not eating for at least five minutes!) this glorious food of the gods. I’m taking pictures while I have a baby strapped to my body. Cuz…
I must let you in on this party!
Now here’s the disclaimer for those who like to read the fine print: It’s probably NOT the healthiest recipe you will see here, and it’s definitely NOT low-fat or low-calorie, but. IT IS GOOD. Like melt-in-your-mouth and dance-on-your-tongue and then lay-you-down-in-a-coma kind of good.
Make them for yourself, your kids or your lover this Valentine’s Day, and they will love you long time.
This dessert is a five-star winner! Not only is it vegan and gluten free, it hits all the right craving spots in one shot! Chewy, coffee-orange brownies on the bottom, icecream in the middle and a decadent chocolate sauce on top, this sundae is perfect for Valentine’s or any occasion.
- 1 1/2 tablespoons ground flax seed
- 3 tablespoons water
- 3/4 cup + 2 tablespoons brown rice flour
- 1 1/2 cups almond flour
- 2 tablespoons arrowroot powder
- 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 cup + 2 tablespoons Earth Balance
- 1 1/4 cup organic cane sugar
- 1/2 cup vegan chocolate chips (I prefer Enjoy Life)
- 1/4 cup strongly brewed coffee
- 1 teaspoon vanilla
- 1/8 teaspoon grated orange peel
- 2 drops Doterra wild orange essential oil
- For the middle:
- 2 scoops vegan vanilla ice cream (I like Purely Decadent Coconut Milk Vanilla)
- For the chocolate sauce:
- 1/2 cup vegan chocolate chips
- 2 tablespoons almond or other nut milk
- Preheat oven to 350 degrees. Grease all sides of an 8 x 8 square pan.
- In a small bowl, whisk together the ground flax and the water and set aside.
- Whisk together the dry ingredients (flours, cocoa, salt, and baking soda).
- Melt chocolate chips and earth balance together in the microwave (about 30-45 sec.) and stir. Whisk in the flax egg, sugar, vanilla, coffee, and essential oil.
- Pour the wet mixture into the dry mixture.
- Add the orange peel and mix well. Batter will be thick, but no worries. Scoop it into pan and spread it out evenly with hands.
- Bake at 350 for 29-35 minutes. Allow brownies to cool for at least an hour, preferably two, before cutting.
- Meanwhile make your chocolate sauce by melting chocolate chips and almond milk together in the microwave for about 35 sec. Stir.
- When brownies are cool, dust with powdered sugar and sprinkle with orange peel.
- Top with vegan ice cream, chocolate sauce, orange peel, and ENJOY!
Amount Per Serving
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