So, you’ve got the kids covered with these Triple Chocolate Brownie Cones this Valentine’s Day (kids, of course, being the subjective term here).
But, if you’re hankering for sharing something with your lover, then make this and grab a couple spoons.
I mean, go big or go home, right?
This recipe was also created for Allergic Living for Valentine’s Day celebrations. You can check out the full recipe here: Red Wine Fudge Pudding Cake.
Happy Valentine’s Day from my chocolate-loving-heart to yours.
These kid-friendly cones are a brainchild that emerged from my Two-Bite Chocolate Covered Cherry Cupcakes from The Allergy-Free Cook Bakes Cakes and Cookies.
Designed for Allergic Living magazine, they’re Top 8 Allergen Free, loaded with chocolate goodness, and super kid friendly.
But if you don’t have kids, don’t worry. You’ll eat them all, too. (It wasn’t hard).
For the full recipe, visit Allergic Living‘s site here: Triple Chocolate Brownie Cones (gluten-free, allergy-friendly, completely vegan).
Oh, and if you need help with the assembly? Do this (these aren’t baked):
This recipe features Dillon’s Small Batch Distillers, a local small batch distillery producing vodka, gin, rye, whiskey, and bitters. Dillon’s is pretty great, especially for those with celiac disease who are wary about using alcohol that is derived from wheat or barley. This is because it uses distilled Niagara grapes to make their vodka and gin–the former being the base of their fruit/herb/floral-infused bitters. Just step away from the rye and whiskey. But drinks aside, bitters are great for cooking and baking, too.
2 pounds (908g) carrots, peeled and cut into sticks
2 tablespoons (30mL) mild extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground black pepper
2 tablespoons (30mL) pure maple syrup
20 dashes Dillon’s Bitter Orange
Flat leaf parsley, to garnish
Preheat the oven to 425°F. Toss the carrots with the olive oil, then spread in a single layer on a baking sheet. Sprinkle with salt and pepper. Bake for 15 minutes.
Whisk together the maple syrup and Bitter Orange. Drizzle the mixture over the par-baked carrots, mixing to combine. Return to the oven and bake for 15 to 20 minutes, until tender and starting to caramelize. Sprinkle with parsley. Serve warm.
Laurie Sadowski 