Gluten-Free Brownies

Cookies and Cream

I saw this coaster at a restaurant, Red Lobster, I believe, while I was on vacation. Doesn't it look delicious? Unfortunately, not gluten-free or dairy-free, so I didn't have it.

After our trip, I kept thinking about that cookie, so I decided to try to make my own version.

It's not as pretty, but it was delicious! 

My "lava" soaked into the cookie a bit, so it did not run out as well as the original. Still, it was super yummy!

How I did it: 

(The brands I use are in parentheses; if you have a favorite brand it will likely work just as well.)

Mix up a batch of Toll House cookies using gluten-free flour (Domata) dairy-free mini chocolate chips (Enjoy Life) and vegan margarine (Earth Balance).  Bake some of them in cupcake pans. Immediately, so they are still soft, push something slightly smaller than the cupcake into the cookie to make an indentation. Let cool.  Bake the rest of them so they come out close to the size of the top of the cupcake pan openings. Cool a few minutes and remove from pan.

While still warm, fill the bottoms with Hershey syrup, cap with a cookie, and top with a scoop of non-dairy frozen dessert. (Almond Dream) Drizzle with Hershey syrup and dig in with a spoon.  

Warning: this is a very rich dessert. 

What to do with extra cookie dough:  Make cookies, of course!  I did them starting a little thicker, which is easier with the GF flour, and when they came out of the oven, I pressed a thumbprint into each one and filled the hollow with Hershey syrup.

Vegetarian Mom's Apron

Holly has a terrific blog with vegetarian recipes.  

 She started it this summer. 

I took one look at her logo and decided on her Christmas gift.

I couldn't find exactly the fabric I wanted, so I settled on blue with white polka-dots.

It looks a little busy, blinding even, in the picture, 

but the detail shows it's really a cute pattern.

I sent it along with a package of hand-made cookie mix and instruction sheet.  I hope she likes it, and she and her family enjoy the cookies! Chocolate cookies baking just smell and taste so good.

 Just in case she wants to make them again, the ingredients and recipes are on the back of the sheet. If you try this recipe and you like them, I'd love to hear about it!

The apron is made with about 3/4 yard of 44" wide fabric.  Cut it to 19" long, hem three sides, and gather the top.   Cut a waistband 1/2 of the waist measurement (+ 1 inch) and 3.5" wide.  Press one side down the width of your seam; attach unpressed side to apron skirt with right sides together. Hand baste first, then stitch after checking that your gathers are even. 

Press in ends to match sides of skirt; fold waistband over seam and press the fold.  Top-stitch or hand-stitch edge. Sew on 1 1/2 yards of wide grosgrain ribbon to make ties.  

If you can follow these directions without pictures, you probably don't need them. You could probably Google other tutorials for better directions. Here's one with pockets and fabric ties.