My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Wednesday
Aug272014

Peanut Butter Cup Oatmeal Cookie Sandwiches

Chocolate chip oatmeal cookies are my weakness. Especially if they’re chewy.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Mix in peanut butter and stuff them with a chocolate peanut butter filling and it’s game over. I won’t be able to stop eating them. I mean, really. HOW do you stop eating them?

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And let’s not forget the flaked sea salt, because the sweet + salty combo is just plain hard to beat.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

And while I wanted to stuff my face with all the cookies I tried to hold back. These were actually created for Chris whose favorite dessert combo is most definitely chocolate and peanut butter. His birthday is this weekend so I thought I’d surprise him with a mid-week birthday treat.

He didn’t complain.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

This cookie recipe is not only gluten-free but also vegan and requires just one bowl to whip them up. They were very slightly adapted from a previous cookie recipe that is one of my very favorites. The only difference is the amount of oats and oat flour used and leaving out oat bran, which might not be an ingredient you always have on hand. However, oats are pretty a pretty standard kitchen staple and can also easily be ground to oat flour.

So basically, no excuses for not making these.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Print this!

*cookies lightly adapted from my: 1-Bowl Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Cup Oatmeal Cookie Sandwiches gluten-free, vegan // yields appx. 15, 2 1/2-inch cookie sandwiches

for the cookies:

  • 2 tablespoons ground flax meal + 1/4 cup warm water
  • 3/4 cup natural [drippy] peanut butter
  • 1/2 cup pure maple syrup
  • 5 tablespoons melted unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 cups + 2 tablespoons gluten-free old-fashioned rolled oats
  • 1 cup + 2 tablespoons gluten-free oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips, vegan if needed
  • flaked sea salt, to top - optional

for the spread:

  • 1/2 cup natural [drippy] peanut butter
  • 3-4 tablespoons unsweetened cocoa powder
  • 3-5 tablespoons powdered sugar
  • 1/2 - 1 1/2 tablespoons softened unrefined coconut oil, optional

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Whisk in the peanut butter, maple syrup, melted coconut oil, and vanilla until fully combined.

Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. If too sticky refrigerate for 20-30 minutes. Flatten the dough balls between your palms to about 1/4-inch thickness. Place on a baking sheet with about 2-inches between each cookie. Repeat until cookie sheets are filled, top with flaked sea salt [optional], and bake for 8-12 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

While the cookies cool stir together the peanut butter, cocoa powder, and powdered sugar until fully combined. If the mixture becomes too thick add in a bit of softened coconut oil and stir together. If it’s too thin add more powdered sugar to thicken.

Spread a thick layer between cooled cookies, place on a plate, and let set in the fridge. Serve chilled or at room temperature. The filling will soften a bit when left out. Keep leftover filling in a sealed jar and placed in a cupboard or in the fridge if you want it to thicken.

notes: Be sure the oil on top of your peanut butter is thoroughly stirred into the jar before measuring. To make oat flour simply grind oat groats, steel cut oats, or rolled oats in a blender or food processor until soft and flour-like in texture. Sift with a fine mesh strainer and grind any leftover pieces.

Peanut Butter Cup Oatmeal Cookie Sandwiches | edibleperpsective.com #vegan #glutenfree

Happy early birthday to that guy I kind of sort of like a lot. Thanks for keeping me sane. Cheers to another year of life together. Now let’s eat cookies.

Ashley

Tuesday
Aug262014

Food Photography Tip of the Week |21|

Food Photography Tip of the Week |21|

How to change your background color in Lightroom and Photoshop.

Do you remember a few weeks ago when I showed you how checking the “soft proofing” box in the “develop” mode in Lightroom turns the background to white instead of gray?

Food Photography Tip of the Week - background display color | edibleperspective.com

That little tip received so many comments! Many of you were ecstatic to hear you could change the background color to white after being frustrated editing against a gray background. It’s much more difficult to gauge the colors temperature [in my opinion] when editing on a gray background. Using a white background allows me to tell when the photo is too warm or too cool. This helps avoid having to re-edit photos when I bring them into my blog post and see them on a white background for the first time.

But recently, I discovered something even better.

Food Photography Tip of the Week - background display color | edibleperspective.com

Simply RIGHT CLICK on the background and a box pops up with multiple color options.

Yes, it’s that easy!

You also have a choice of background texture.

Food Photography Tip of the Week - background display color | edibleperspective.com

Checking the soft proofing box will turn the background white but that tool is actually used to help determine how a photo will look when printed. If you check the soft proofing box you can then look in the “histogram” area on the top right which will now read “soft proofing.” This shows you which areas of the photo are outside the appropriate range for print or for viewing on your monitor.

You can definitely still use the soft proofing box to change your background display to white but I think the right click method is the more correct way to go about it.

Food Photography Tip of the Week - background display color | edibleperspective.com

You can also permanently change the background color in Lightroom by adjusting the option in your “preferences” menu. Simply change the “main window –> fill color” to white. Now your background display will always be white.

Food Photography Tip of the Week - background display color | edibleperspective.com

Now guess what else?

Food Photography Tip of the Week - background display color | edibleperspective.com

You can do the EXACT same thing in Photoshop! This has bugged me for years and I was never able to figure out a solution. Whenever I tried to check Google for the answer it always led me to how to change background colors when editing photos, not the actual background in PS.

When I realized you could do this in LR I gave it a try in PS and was dumbfounded. And in Photoshop you can select the custom color of your choice! Just right click and choose “custom color” and the box below will pop up. Or select from the menu choice of colors. I always stick to white.

Food Photography Tip of the Week - background display color | edibleperspective.com

Hooray for white backgrounds!

Food Photography Tip of the Week - background display color | edibleperspective.com

Such an easy tip but such a big help! I hope you find it as useful as I have!

Ashley