One of my most favorite websites recently is oh she glows. The site is out of Ontario, and the owner Angela is a recipe developer. She’s got a cookbook that looks awesome that I can’t wait to get my hands on (when I pick it up, I’ll review it over at Old Musty Books).
oh she glows was developed when Angela decided to write about her recovery from an eating disorder. Along the journey to better health, she recognized the ‘amazing transformation’ that food has on our lives. If you haven’t ventured over to her site, I invite you to do so. Its truly amazing – the writing is good and the pictures cause the mouth to water.
Below is a sample of her writing an,d while some of these particular pictures aren’t as beautifully delicious-looking as others, the ones above and below the recipe card make this recipe difficult to resist. And the whole site is like this…how can one not want to spend a lot of time on this site?!
I was thinking about trying this recipe over the weekend, while the girl and I camp out on the couch binge-watching horror flicks and planning her halloween party. I can’t really think of a better bowl of awesomeness to have while celebrating the wonder of October.
OMG, this pudding cake.
Pumpkin + chocolate + brewed coffee + pumpkin pie spices + almond milk = heaven in a dish!
Heaven in a gluten-free, vegan dish, that is. And it’s easily made nut-free just by swapping out the almond milk for coconut milk. Want it soy-free too? Just use soy-free chocolate chips (such as Enjoy Life brand). Oh yea, and because I used moisture-rich pumpkin, this recipe is oil-free but you’d never know it.
If you haven’t had the pleasure of enjoying a chocolate pudding cake before, let me tell you what’s so magical about it: the chocolate cake creates its own chocolate pudding sauce as it bakes! Oh heck yes. It’s like having a sous chef in your very own kitchen. Why make chocolate sauce when the cake can make it for you?
Now that you’re drooling uncontrollably, let me show you just how easy it is to make…