Gluten-Free Capris Grilled Cheese

Summer has begun to turn to fall here in the city within a forest. The days are getting shorter, the moon appears brighter in the sky as the harvest draws near and kids had back to school. There is a crisp bite lingering in the air at the end of the day that calls for warm comforting meals with friends and family.

As we welcome summers ghosts, we welcome the need for quick work night meals that suit everyone’s tastes. This recipe will bring everyone together after a long day and the best part is how simple and quick it is to make. Gluten-free Capris Grilled Cheese is sure to please everyone during the busy work week


  • Gluten-free Canyon Bread (they have serval different types that are all delicious)
  • Mozzarella Cheese
  • Cherry Tomatoes
  • mayonnaise
  • Sub-Sandwich Dressing

The Creation of the Gluten-Free Capris Grilled Cheese:


  1. Slice mozzarella and cherry tomatoes.
  2. Spread mayonnaise on the inside of the bread. Add sub sandwich dressing over top of the mayonnaise and combine with a knife.
  3. Spread mayonnaise on the outside of the bread.
  4. Heat the pan and place the bread mayonnaise side down on the pan. Allow the bread to brown.
  5. Flip the bread and repeat step 4.
  6. Add mozzarella and cherry tomatoes to the top of the bread. Place a sauce lid over the sandwich and add water. The steam will allow the cheese to melt while the bread does not burn.
  7. After 2-3 minutes place the other piece of bread over the cheese and cherry tomatoes.Allow the cheese to bring the two sections together.
  8. Take the sandwich off the heat and serve alone or with tomato soup.


Gluten Free Stuffed Pork Chop with Healthy Mashed Potatoes

Sometimes you need something to break up the mundane weeknight dinner. Something more exciting than chicken, but not as time-consuming as a roast. This dish brings me back to a time when I could have gluten and I thought what if. Even with all of my knowledge and skills, I had labeled stuffed pork chops, on the never going to happen again shelf.  Not to mention, I haven’t made pork chops often during my cooking experiences. I’ve watched my mother, the queen of moist juicy pork chops, cook them a thousand of times, but would I be able to do the same?

This is what happens when you want to have a less than ordinary meal for dinner to stave off boredom during the work week hustle. It’s an amazing treat that should become a household favorite.


  • 4 Bone-in Pork Chops
  • 3 shallots
  • 2 Green Apples
  • 3 Stalks of Celery
  • 2 Cloves of Garlic
  • 4 pieces of bacon
  • 4 Tablespoons of Butter divided
  • Italian Seasoning
  • 1 head of Cauliflower chopped up
  • 2 russet potatoes cubed
  • Salt and Pepper to taste

The Creation of the Stuffed Pork Chops with Healthy Mashed Potatoes:

  1. Preheat the oven to 350º
  2. In a pan, add the bacon and render until the bacon is crispy. Set the bacon aside.
  3. Dice the shallot, apple, and celery. Set aside.
  4. Mince the garlic and set aside.
  5. Drain most of the grease. Add the onions, apple, celery and garlic on medium heat to the pan. Season with salt, pepper and 1 teaspoon of Italian seasoning.
  6. Cook until the onions are translucent. Remove from pan and set aside.
  7. Cut into the side of the pork chop.Salt and pepper the meat. Repeat until all the pork chops have a pocket for the filling.13418405_10106418896481928_1809491944117377507_o
  8. Place the filling in the pork chops. You will want to wait until the filling has cooled off so you don’t burn your hand while stuffing the pork chops.
  9. Place an oven-safe pan on the stove and add the grape seed oil. Heat the pan to medium heat and add the pork chops one at a time.
  10. Allow the pork chops to sear for 5 minutes on each side or until both sides are golden brown.13415438_10106418892998908_2964853685472795582_o
  11. Remove the pan from the heat. Cover the pan and place it in the oven for 20 minutes. Remember to flip the chops half-way through.
  12. Chop the potatoes and add them to a pot of water on the stove. Salt the water.
  13. While the potatoes are cooking, chop the cauliflower. After 10 minutes, add the cauliflower to the water. Cook until both are fork-tender.
  14. Remove the potatoes and Cauliflower from the stove and drain. Using an emulsion blender, combine the potatoes and cauliflower.
  15. Add butter, salt, pepper and garlic powder to taste.
  16. Pull the pork chops out of the oven. Allow the pork chops to rest for 10 minutes. Plate and serve!13411921_10106418888552818_6946799877062996751_o





Asian Tacos

We’ve survived another Monday and now it’s time for the best sort of pick-me-up TACO TUESDAYS! I have a recipe that is delicious and simple for a quick Tuesday night meal for family, friends or just yourself and Netflix. This recipe happened out of luck, the need for a a quick bite one night after taking the dog on a walk. I opened the fridge and started pulling out things that seemed to go together. I find that those are the best sort of meals, the ones that happen by accident and neccessity. I hope you find this as delicious as I did and HAPPY EATING!

Ingredients  for the Tacos:

  • 4 Pork Chop cut up
  • 4 tablespoons soy sauce
  • 6 Tablespoons of Sweet Chili Sauce
  • 1 clove of garlic minced
  • Salt and Pepper to taste
  • 1 Tablespoon of olive oil
  • Corn tortillas

Ingredients for the Slaw:

  • 1 Cucumber diced up
  • 2 carrots diced up
  • 1 clove of garlic
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice wine vinegar
  • Salt and Pepper to taste

Ingredients for the Sauce:

  • 1/4 cup of Manyase
  • 2 Tablespoons Korean barbecue Sauce
  • 3 Tablespoons of Sarcha Sauce

The creation of The Asian Tacos:

  1. For the pork: Cut the pork chops into small cubes. Season the pork chops with salt and pepper.
  2. Add the pork,soy sauce, sweet chili sauce and garlic to a bowl. Cover and allow to marinate for at least 30 minutes.
  3. After the pork has marinated, add olive oil to a pan and wait until the oil is hot. Add the pork to the pan. Cook until the cubes of pork are white inside.
  4. For the slaw: Cut up the cucumbers and carrots. Place in a bowl and add the garlic, sesame oil, rice wine vinegar, salt and pepper. Place in the fridge to marinate for at least 10 minutes.
  5. For the Sauce: Combine the manyanse, Korean Barbecue Sauce and Sarcha sauce with a fork and set aside.
  6. The creation of the Asian Tacos: In the same pan that you used to cook the pork, toast the tortillas. Once the tortillas are toast you are ready to assemble the tacos. I personally like meat, slaw and sauce, but feel free to get creative.


Happy Eating!




Gluten-Free Chicken Pot Pie

Yesterday was Pi Day, however, I was able to make the pie I prepped. I decided that late was better than never and anyway who doesn’t love pie of any sort? March begins the countdown to summer. It is the last time to make winter comfort food and snuggle deep under thick blankets. It is a month that produces all sorts of weather and brings forth the anticipation we still hold onto from childhood of warm carefree summer days.

So let’s enjoy the last bitter whip of winter and welcome in the rainy days of spring with a gluten-free chicken pot pie. As a kid, I loved getting these from Boston Market when we would get take out. The crust was buttery while the filling was thick and creamy. It made me feel warm during cold Midwest winters and full. I have taken that concept and made it healthy without losing the flavor. I also have opted for a biscuit top over and puff pastry or pie crust. I hope you enjoy this wonderful savory pie and continue the celebration of Pi Day throughout the week. Afterall, we don’t need an excuse to eat good food or drink good wine.

Ingredients for the Gluten-Free Pot Pie Filling

  • 1 onion
  • 2 chicken breast
  • 3 cups of carrots
  • 1 cup of green peas
  • 1 cup chopped button mushrooms (any type of mushroom will do)
  • 16 ounces of chicken stock (I prefer the low sodium broths)
  • 2 cloves of garlic
  • 2 tablespoons of Italian seasoning
  • 1/2 cup of heavy cream
  • 3 tablespoons of gluten-free flour
  • 2 tablespoons of butter

Creation of the Gluten-Free Chicken Pot Pie Filling

  1. Place the chicken breast in a pot and pour the chicken stock over it. If the stock does not cover the chicken, add water until the chicken is covered. Add in Italian season and let it simmer on the stove until the chicken is cooked.
  2. While the chicken is cooking, chop up the vegetables.
  3. Add butter to the a pan, until it is melted. Then add the vegetables, salt and pepper to the pan.  Cook the vegetables until they are soft.
  4. Add gluten-free flour to the pan with the vegetables.
  5. After 50-60 minutes the chicken should be cooked. Remove from the pot and cut into small cubes.
  6. Add the chicken and stock to the pan. Stir until combine.
  7. Pour in the cream, then let it simmer for about 10 minutes.
  8. Make sure you take the filling. Add more seasoning to taste.
  9. Pour into an oven safe dish and set aside.

Ingredients for the Gluten-Free Biscuits

  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, chopped into small pieces
  • 3/4 cups cold buttermilk

Creation of the Gluten-Free biscuits

Note: This is the same recipe can be used to make biscuits and gravy.

  1. Combine gluten-free flour, baking powder, baking soda and salt in a bowl.
  2. Scattered the butter over the gluten-free flour mixture and combine with your hands until it forms a coarse mixture.
  3. Add buttermilk mixing until the dough just comes together.
  4. Scatter some flour on the table and roll the dough into a ball.

Assembling of the Gluten-Free Chicken Pot Pie


Gluten-Free Chicken Pot Pie


  1. Preheat the oven to 350 degrees.
  2. Roll out the dough and cut into circles with a biscuit cutter, lid or anything that forms a circle. If you have kids you could substitute different shapes for a fun play on dinner. Really who doesn’t like playing with their food?
  3. Place the cutout biscuit on top of the filling until it forms a crust.
  4. Cook for 45 minutes then enjoy!


Golden brown crust.




Gluten-Free Thin Mint Cupcakes


St. Patrick’s Day is fast approaching. A day in which everyone is a little bit Irish, partaking in everything green. While I’ve never been a fan of green beer (something I was not sad to lose due to my inability to have gluten), I love a reason to experiment while also having a glass of wine. It is also the end of girl scout cookie season, so what  better way to celebrate than a sweet treat. These cupcakes are moist and delicate with a hint of sweetness. They combine two flavours that come together in a magical dance that appeals to young and old alike.

Recipe makes 20-24 Cupcakes

Ingredients for the Gluten-Free Chocolate Cupcake

  • 4 ounces bittersweet chocolate, finely chopped
  • 1/3 cup Dutch-process cocoa ( Hersey’s works in a pinch)
  • 1/2 cup of boiling coffee
  • 3/4 cup plus 2 tablespoons Pamela’s Gluten-Free all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream, preferably at room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs and one egg yolk, preferably at room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup of almond milk

Ingredients for the Mint Buttercream Frosting

  • 3 cup butter, softened
  • 2 teaspoon vanilla extract
  • 3 teaspoons mint or peppermint extract
  • 4-6 cups powdered sugar
  • green food dye, to sight

Creation of the Gluten Free Chocolate Cupcakes

  1. Preheat the oven 350 degrees and line a cupcake pan with cupcake liners.
  2. In a heat proof bowl place chocolate and cocoa powder. If the coffee is not already heated, place in the microwave until it comes to a boil. Pour the boiling coffee over the chocolate and cocoa powder. Mix until the texting is silky then put aside.
  3. In a small bowl combine sugar, gluten-free flour, salt and baking powder.
  4. In a large bowl whisk together sour cream, eggs, vinegar and vanilla.
  5. Pour the chocolate mixture into the wet ingredients until combined.
  6. Slowly add the flour mixture until just combine. Be careful not to over-mix the batter. The batter will resemble a brownie batter.
  7. Add in the almond milk to loosen the mixture up.
  8. Using an ice cream scoop, scoop the batter into the cupcake liners.If you don’t have an ice cream scoop a spoon will work just fine.
  9. Bake in the oven for 25-30 minutes. I found that because I loosen the mixture with milk they need longer than 25 minutes.
  10. Remove from oven and let cool completely.

Creation of the Mint ButtercreamFrosting

Note: I had the bright idea to combine all the ingredients at once without softening the butter. Luckily, this worked out for me, however below are the directions I should have used.

  1. Cream butter in a KitchenAid or using a mixture.
  2. Add vanilla and mint extract.
  3. Slowly add powdered sugar.
  4. Add food coloring until it is as green as you’d like.
  5. Place in a sandwich bag and cut the tip off to form a piping bag.

1074334_10106085513364368_6301091829940425782_oAssemble the Gluten-Free Thin Mint Cupcakes

This is simple. Once the cupcakes have cooled and been removed from the pan, take the piping bag in hand. Starting on the outside of the cake slowly make a circle around the edge. Continue this circle snaking inward until you reach the center peak.  If you’re feeling Irish or it’s around St. Patrick’s Day add gold sprinkles.And there you have it, a cupcake that tastes remarkably like a thin mint.



Gluten Free Herb Pasta from Scratch


I’ve  always wanted to try my hand at making pasta. Maybe it’s my Italian roots. Maybe I wanted a challenge. I’ve had freshly made pasta before and the taste cannot be compared. The flavors are bold and interact with the sauce in a commanding manner. The pasta becomes the experience, not a conveyor for red sauce and cheese.  Below is my first attempt

Below is my first attempt. I made some changes to the recipe had found. There wasn’t enough moisture in the original recipe to bring the dough together. So I added a whole egg and some water. This brought the dough together without a problem. When I attempted to roll a long line of dough through the pasta roller, it broke apart because there was too much flour on the back of the dough. That is why I opted to roll the dough out in smaller sections. Overall it was a success. The pasta was flavorful and delicate.

Please let me know if you have any tips or how your experience goes!


  • 4 egg yolks
  • 1 whole egg
  • 1/4 extra virgin olive oil
  • 3 cups of Pamela’s baking flour
  • 1/8 truffle salt or regular salt
  • 2 cloves of garlic
  • 1teaspoon of rosemary
  • 2 teaspoons of parsley
  • 1/4 of water

The Creation of the Herb Pasta

There are two ways to go about making pasta. The old world method shown below creates the dough on the counter top. You could also put the ingredients in a stand mixer until combined.

  1. Clean your counter thoroughly before starting.
  2. Chop up the rosemary, parsley and garlic. Set aside.
  3. Place the flour and salt on the countertop. Form them into a mound. Using a measuring cup create a well to hold your eggs.
  4. In a bowl separate out 4 egg yolks and add them to the well. Add the whole egg to the well.
  5. Using a folk, slowly start to whisk together the eggs and flour.
  6. As the dough start to come together, add the olive oil.
  7. Add the rosemary, parsley and garlic you chopped up earlier.
  8. Add the water if the dough is too crumbly. I found that this was necessary for the dough to form.
  9. Once the dough has come together into a ball, wrap it in plastic wrap and place it in the refrigerator for 30 minutes.
  10. Remove from the refrigerator and cut the dough into 4 pieces. Take one, leaving the rest covered by the plastic wrap.
  11. I used a KitchenAid pasta roller and fettuccine cutter attachment for the next step.
  12. I attached the pasta roller. Lightly flour the counter top. Using a rolling pin, roll out the dough as thin as you can get it. Then I cut the dough into sections. Since this was the first time I made pasta, this step made it easier to handle.
  13. Run the dough through the pasta roller on 1, 2 and 3. Set it aside.12729042_10105994543897908_3295457003343130520_n
  14. Repeat this step until all sections have been rolled out to 3.
  15. Take off the pasta roller attachment and replace it with the fettuccine cutter.
  16. Before starting, place a bowl under the attachment. Begin running your pasta sections through. Make sure most of the excess flour is  not on the dough. Too much flour will cause the dough to break.
  17. Repeat steps 12-16 until all the dough has been transformed into fettuccine.
  18. Place a pot of water on the stove. Salt the water and let it come to a boil.
  19. Cook the pasta for 4 minutes.
  20. Then dress with your favorite sauce and enjoy!

Gluten-Free Brown Sugar Spice Cake

December 21st

This is the lead up to a very special dessert, however, I feel that each cake deserves its own spotlight. You going to have till Christmas Eve to find out what I have been cooking up. Just know that it is the IT dessert to have this year. I have never seen it done gluten-free, so I’m taking a gamble that this will impress everyone. Come back every day to see if you can guess what I’m cooking up. It is sure to be a real treat if I can pull it off.

Ingredients Brown Sugar Cake:

  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup butter
  • 1-2/3 cups Pamela’s Gluten-Free flour
  • 1/2 plus 1/8 teaspoon baking soda
  • 1/2 plus 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups packed brown sugar
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2/3 cup buttermilk

Creation of the Cake:

  1. Preheat the oven to 350°F
  2. Mix cinnamon, nutmeg, and cloves out into one small prep bowl. Set aside.
  3. Melt the butter over medium-high heat, whisking the butter as it browns.
  4. When the butter browns, remove it from the heat and add in the spices and mix together.
  5. Pour the spiced butter out into a shallow dish and stick it in the freezer to re-solidify.
  6. Once the butter is re-solidify, remove from the freezer and bring to room temperature.
  7. Coat 2 9″ pans with non-stick spray.
  8. In a large bowl, whisk the flour, baking soda, baking powder, and salt together.
  9. Cream together brown sugar and brown butter until it is a light brown.
  10. Add in vegetable oil
  11. Then, add each egg one at a time until combined.
  12. Next alternate adding flour mixture and buttermilk, until completely combined.
  13. Pour into two 9″ pans and bake for 35-38 minutes.
  14. Allow the cake to cool for 10 minutes, before flipping it upside down and removing it from the pan.

GlutenFree Cinnamon Rolls

As the holidays draws closer, everyone is running around getting gifts, making their food list and checking it twice. Between the hustle and bustle, you may forget about the all important holiday morning breakfast. Gluten free cinnamon rolls can be made ahead of time and frozen making a holiday morning less hectic. These cinnamon rolls can be frozen up to 6 weeks, great for any special occasion or holiday. This is a treat young and old will enjoy.

If you enjoy this recipe please like and share

Ingredients for the Cinnamon Rolls:

  • 1 package of yeast
  • 1/2 cup of warm water
  • 1 cup sugar
  • 1/2 cup of scalding almond milk
  • 1/3 cup of butter, soft
  • 1 teaspoon of salt
  • 1 egg
  • 3-1/2 cups of Pamela’s Gluten Free Flour
  • 2 tablespoon of cinnamon
  • 1 cup pecan nuts chopped
  • 1/2 cup of butter, melted
  • 1-1/2 cups of powdered sugar
  • 1 tablespoon of vanilla extract
  • 4 tablespoons of dark molasses
  • 2 tablespoons of almond milk

gluten free cinnamon rolls raising

The Creation of the Cinnamon Rolls

  1. In a bowl dissolve the yeast in the warm water and set aside.
  2.  In a medium bowl mix sugar, salt, melted butter and egg.
  3. Add 2 cups of flour and mix until completely combined.
  4. Add yeast mixture to the medium bowl. Mix in remaining flour.
  5. Heat and add in the scalding milk.
  6. Lightly flour the counter top. Knead dough for 5-10 minutes. Place in a greased bowl and let it rise for 1-1/2 hours or until it doubles. Place it in a warm place to help it rise better.
  7. When the dough doubles, punch the dough down. Lightly flour the countertop.
  8. Preheat the oven to 350ºF
  9. Roll out the dough to a 15×9 rectangle.
  10. In a small bowl, mix sugar, butter, pecans,  1 tablespoon of molasses and cinnamon.
  11. Spread it over the dough.
  12. Roll the dough up into a log, starting at the 15-inch side. Pinch the ends to seal in all the yummy goodness.
  13. Cut into 12-15 slices.
  14. Coat the bottom of the pan with brown sugar, 1 tablespoon of molasses and butter.Place the cinnamon rolls and let rise for another 45 minute or until the dough doubled.
  15. Since I am freezing these to have during the busy Christmas week, bake in the oven for 10-15 or until about half cooked. To freeze cover in two layers of plastic wrap and one layer of tinfoil. Place the cinnamon rolls the in freezer.
  16. If you would like to eat them now, bake for 25-30 minutes in the oven
  17. Mix powdered sugar, 1 teaspoon of molasses, vanilla and milk until combined.


gluten free cinnamon rollsIf you enjoy this recipe please like and share!


Gluten-Free S-Shaped Cookies

December 11th

Frost Anisette Cookies are an Italian cookie as known as S-Shaped Cookies. This is the perfect cookie for anyone watching their sugar or trying to slim down for holiday parties, while still enjoying something sweet.

Being half Italian, I grew up eating these during the holidays and at family gatherings. Italians feel food and family go hand in hand while making lasting memories. I’d like to think that with each gathering there’s a handful of memories that are brought back when you bite into certain foods. This is my moms favorite type of cookie to have during the holidays. It has a subtle lemon taste that will leave you craving more. In short this small cookie packs a big punch.

I have made changes to the original recipe since nothing in this cookbook is gluten free and is from The North End Italian Cookbook.


Cookie Ingredients

*all ingredients should be at room temperature

  • 1 cup of sugar
  • 12 heaping tablespoons butter-flavored Crisco vegetable shortening
  • 6 eggs
  • 1/2 cup skim milk
  • 5 cups of Pamela’s Artisan Flour Blend
  • 6 teaspoons baking powder
  • 1 1/3 tablespoons anise or lemon extract (I used lemon extract as anise is expensive and hard to find, however, you can find it at Whole Foods)

Frosting Ingredients

  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon anise
  • 1/4 cup milk
  • multicolored sprinkles

    The creation of the Frosted Anisette Cookies

  1. Preheat oven to 400° F
  2. Using an electric mixer in a large bowl, cream together sugar and shortening for 5 minutes.
  3. Add eggs, one at a time, mix well.
  4. Put the mixer on low speed, adding 1/2 cup milk, 3 cups of GF flour, baking powder and lemon extract.
  5. Stir slowly for a couple of minutes, while adding the 2 remaining cups of flour until the dough is soft and a little sticky.
  6. Scrape dough from the bowl using a spatula onto a floured board.
  7. Knead dough with floured hands for 2 minutes
  8. Pull off 1-inch balls of from the dough (it will double in size in the oven).
  9. Roll between hands into a thin line.
  10. Twist the line of dough into an s shape or a figure 8. Then place on a non-greased pan.
  11. Bake for 8-10 minutes until slightly browned on top.
  12. Remove from oven. When cooled brush with lemon or anise frosting.

    Creation of the Frosting

  1. Mix sugar and extract well.
  2. Add skim milk until it forms a smooth paste. Add more milk if the mixture is too thick.
  3. Frost cookies and sprinkle with candies
  4. Let the frosting harden
  5. Sever when completely cooled after about 1 hour.
 Buonopane, Marguerite DiMino. “Pastries, Cookies, and Desserts.” The North End Italian Cookbook. 1975. Reprint. Old Saybrook: The Globe Pequot Press, 1997. . Print.

Christmas Yummy Bars

December 9th

Day 9: I’m sorry this entry is late. I was being Santa’s little helper yesterday and was unable to post. However, I wanted to bring back a recipe that is  my Dad’s favorite during this time of year.

It is a family tradition that not a  Christmas passes without yummy bars being made and quickly  eaten. Mostly by my dad, but everyone who stops by gets in on the action. If you’re trying to be healthy, be advised to stop reading right now. Or be prepared to spend some serious time on the treadmill before the New Years parties right around the corner. It’s the holidays, after all, so maybe put the diet on hold till the first of the year and celebrate the festival of food. Below is a sinful brownie recipe that will have you begging for it all year round.

Ingredients of the Yummy Bar

  • 1 family sized Gluten Free brownie mix (4 cup is what I prefer)
  • 1 cup graham cracker crumbs (gluten free graham crackers can be found at various location including Wal-mart)
  • 6 oz. chocolate chips
  • 1 can sweet condensed milk
  • 3 cup confectioners’ sugar
  • 6 tablespoon of butter
  • 2 tablespoons of cream or milk (to lighten it up)
  • 1 ½ tsp. vanilla
  • 1 tablespoon of butter
  • 2 squares baking chocolate

The Creation of the Yummy Bar

  1. Preheat the oven to 350. Grease a 13 x 9-inch baking pan.
  2. Prepare brownie mix according to directions on box (the best gluten free brown mix is made by four cups and can be purchased at William Sonoma)
  3. Combine graham cracker crumbs (can be found at Whole Foods, Wal-Mart, Sunset Foods and many more), chocolate chips, and sweeten condensed milk and spread over brown mixture.
  4. Bake for 28-30 minutes and let cool completely.
  5. Mix sugar, butter, cream and vanilla until smooth and spread over brownies.
  6. Melt 1 teaspoon of butter and chocolate to spread over the icing.
  7. Refrigerate at least 1 hour before cutting