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



Pumpkin Spice Swirl Brownies

I don’t know if this is your Thanksgiving dessert or your forever dessert.

Pumpkin Spice Swirl Brownies | #fall #glutenfree

Probably the latter.

Pumpkin Spice Swirl Brownies | #fall #glutenfree

After drooling over these pumpkin swirl brownies I had it set in my mind that I somehow needed to recreate them. But instead of making the typical pumpkin-cream cheese swirl, I wanted to try something different.

I incorporated almond butter in place of cream cheese and it worked fabulously. Like, I want to cook up a pan of just the pumpkin layer and go to town with a spoon. It almost had the texture of pumpkin pie. And now I want to make an almond butter pumpkin pie. For reals.

Pumpkin Spice Swirl Brownies | #fall #glutenfree

Using high quality semisweet chocolate makes this an extra special treat. I was waiting for just the right occasion to use my Fair Trade Certified Akoma Semisweet Guittard chocolate (gifted to me from Fair Trade USA, not sponsored) and this was definitely it.

I obviously snuck a few chippers into my mouth before melting. How could you not?

Pumpkin Spice Swirl Brownies | #fall #glutenfree

The almond butter mixture doesn’t quite give the same swirl effect as the cream cheese mixture, but I’d say it doesn’t really matter.

Pumpkin Spice Swirl Brownies | #fall #glutenfree

The brownie recipe was perfected—so many trials!!—months ago and is the perfect base for this new concoction. And, it only requires two flours!

The brownie batter kind of engulfs the pumpkin batter, creating an inner layer filled with this pumpkin spiced, almond butter goodness.

Pumpkin Spice Swirl Brownies | #fall #glutenfree

What you end up with is an extra thick brownie.

Also extra fudgy.

Pumpkin Spice Swirl Brownies | #fall #glutenfree


Pumpkin Spice Swirl Brownies | #fall #glutenfree

*For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies*

Print this!

barely adapted from my Gluten-Free Brownies, pumpkin swirl inspired by Fudgy Chewy Pumpkin Swirl Brownies

Pumpkin Spice Swirl Brownies gluten-free // yields 8x8 pan of brownies

*remove eggs from fridge 45 minutes prior to baking to come to room temperature

for the pumpkin mixture:

  • 1/2 cup + 2 tablespoons pumpkin puree
  • 1/3 cup creamy natural almond butter
  • 1 large egg, whisked
  • 2 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/16 teaspoon clove

for the brownies:

  • 2/3 cup gluten-free oat flour
  • 2 tablespoons almond meal
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 6 tablespoons organic unsalted butter
  • 6 ounces high-quality bittersweet chocolate*
  • 2/3 cup organic cane sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Whisk together the pumpkin puree and almond butter (Use a creamy and somewhat drippy almond butter. Not the stabilized kind. Be sure to incorporate all of the oil before using.) in a medium bowl. Then whisk in the egg, maple syrup, and all spices until fully combined. Set aside.

Preheat your oven to 350° F and grease an 8x8 glass baking dish on all sides with butter.

In a medium bowl whisk together the oat flour, almond meal, cocoa powder, salt, baking soda, and cinnamon. Set aside.

Melt butter and chocolate in a double boiler or heat-safe bowl over a pot of shallow simmering water (water should not touch the bowl), stirring gently + frequently until smooth.

Remove top bowl from the double boiler and gently stir in sugar with a wooden spoon for about 30 seconds. Lightly whisk both eggs in a small bowl. Add eggs to the chocolate and stir until fully combined, about 20 seconds. Stir in the vanilla extract.

Pour dry ingredients into the wet. Stir until smooth and you no longer see dry flour.

Pour into your greased baking dish and smooth out. Place dollops of the pumpkin mixture into three rows on top of the brownie batter, leaving about 1-inch between each. Spread lightly to flatten out a bit. (You may have some pumpkin mixture leftover. I used all but 2 tablespoons.) Use a butter knife to cut through (perpendicularly to your rows) the pumpkin and brownie batter to create a marbled look. Or, place dollops more haphazardly if desired and then swirl in.

Bake on the middle rack for 38-48 minutes. Edges will rise slightly higher than the center and appear crusty when done. Bake at the longer end for firmer brownies and shorter for gooier brownies.

Remove and place on a cooling rack. Allow to fully cool before cutting, or they will fall apart. Brownies will firm and can be easily cut with a serrated knife once fully cooled.



  • *6 ounces standard sized chocolate chips = scant 1 cup (about 1 tablespoon less than 1 cup)
  • To speed up the cooling process you can refrigerate the brownies after one hour cooling on a rack. Brownies will crumble if cut when hot.
  • If you cannot tolerate GF oat flour: substitute a gluten-free all purpose flour blend. My favorite is by King Arthur.
  • If using dark chocolate up sugar to 3/4 cup.
  • Other nut meals can be subbed for almond meal (cashew, hazelnut, etc.)
  • Do not sub flax-eggs in this recipe!! For VEGAN GLUTEN-FREE brownies please use this recipe: The Best Chewy Gluten-Free Vegan Brownies

Pumpkin Spice Swirl Brownies | #fall #glutenfree

Say hello to your forever dessert, which should definitely be made for Thanksgiving.



Polenta Stuffed Poblano Peppers

I’m taking a quick break from all things Thanksgiving. I have to avoid overloading myself with Thanksgiving flavors before the actual day so I will still appreciate and actually want to eat them.

Polenta Stuffed Poblano Peppers |

This meal was the perfect way to temporarily stray from sage, rosemary, potatoes, brussels sprouts, and lots of meatless loafing. It was incredibly comforting and flavorful and perfect for a freezing cold Friday night spent swaddled in a blanket watching movies.

Polenta Stuffed Poblano Peppers |

How do you all spend your Thanksgivings? Is every year the same? When I was growing up it was always at my grandparents house (mom’s side). We would drive in from Michigan for Thanksgiving and then when we moved to Cleveland we were only 5 minutes away. As my grandparents got older Thanksgiving shifted to our house. I came back every single year from college for Thanksgiving and couldn’t bear the thought of not being home for that holiday.

(Dec. 2009)


Since moving to Colorado, we’ve gotten to enjoy the company of our friends for Thanksgiving. We’re going on our sixth “Friendsgiving” this year, and I can’t even really put into words how much I love it. I definitely still miss my family like crazy, but celebrating this holiday with friends is pretty special. It’s an all day affair with at least 15 friends and some of the best Thanksgiving food you’ve ever tasted. Our friends who host not only cook a ton of the food, they also brew 2 special beers for the day (super talented brewers!). This year they’re brewing a Pumpkin Oktoberfest/Marzen and a Dark Chocolate Peanut Butter Porter. Yes please!

Polenta Stuffed Poblano Peppers |

There are an ample amount of veg-friendly + gluten-free dishes, whish is always so nice. And speaking of poblanos, last year I actually brought this poblano cornbread stuffing and everyone raved. I typically go pretty traditional with the stuffing so I had to bring two and eat some of each. Stuffing is my favorite.

This year I’m definitely bringing my recent easy vegan gravy, some kind of stuffing, and I haven’t decided what else! Definitely a dessert that I have yet to come up with.

Polenta Stuffed Poblano Peppers |

I can’t get over how the roasted flavors in this dish pair with the creaminess and mild flavors of the polenta.

And I could definitely see putting an egg on top.

Polenta Stuffed Poblano Peppers |

Print this!

Polenta Stuffed Poblanos gluten-free // yields 4 med/lg stuffed poblanos

polenta + peppers:

  • 1 cup polenta grits, plus water
  • 4 med/lg poblano peppers
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup frozen corn
  • 1 1/2 teaspoons minced garlic
  • 1 cup grated sharp cheddar cheese, divided

tomato adobo sauce:

  • 1 can fire roasted diced tomatoes
  • 1/2 cup diced yellow onion
  • 2-4 chipotle adobo peppers, seeds removed
  • 1 1/2 teaspoons minced garlic
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 2 teaspoons olive oil

For the sauce: Puree half of the tomatoes, the onion, 2 peppers, garlic, cumin, and 1/2t salt in a blender. Taste and add more peppers if desired for spice. Place a saucepan over medium with 2t oil. Once hot, pour in the sauce and remaining tomatoes. Bring to a simmer with a lid ajar. Let simmer for 15-20 minutes while you cook the polenta. Stir occasionally. Taste and add more salt if needed.

Cook polenta according to package directions with water only (no broth) and omit any butter/oil they specify. About 30 minutes.

While the polenta cooks, preheat your oven to broil. Broil peppers for a few minutes until charred and bubbly. Flip and repeat once more. Remove and let cool for 5 minutes. Slice lengthwise on one side and peel back the sides from the stem end. Drain liquid and remove all seeds. Set aside.

In a small pan heat 1/2 tablespoon oil over medium heat. Cook the corn for about 4-5 minutes, stirring frequently. Add in the garlic and cook for another minute until fragrant. Set aside.

When the polenta is finished cooking stir in the corn mixture, 1 tablespoon oil, 1/2 – 1 teaspoon salt, and 1/2 – 3/4 cup cheddar cheese. Stir until melted. Add more water as needed (2-3 tablespoons at a time) for a creamier polenta texture. Taste and add more salt if desired.

Pour about half of the sauce in the bottom of a baking dish. Stuff peppers with polenta and place over the sauce. Top with more remaining grated cheese and broil for a few minutes until bubbly. Serve hot with extra sauce on the side.



If using quick cooking polenta the order of cooking things will change. If you don’t want the spice from the adobo peppers or can’t find them (ethnic aisle in a small can) blend in 1-2 jarred roasted red peppers instead.

To make vegan omit cheese and use 3:1 ratio of water to non-dairy unsweetened milk for a creamier consistency. Stir in 1/4-1/3 cup of vegan parmesan or 3-4 tablespoons nutritional yeast if desired.

Polenta Stuffed Poblano Peppers |

Any dessert recipes you’re looking for?


Also! The winners from the Boulder Organic! soup giveaway are:

grand prize: Caitlin C.

runners up: Caroline C. + Jeanne

The winners have been notified. Thanks to everyone who entered!!

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