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!


For the latest details be sure to check my book page!  


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



Chocolate Pumpkin Almond Butter Cups

Let’s make some candy.

You know, 2 days before Halloween.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

At least I got these finished before Halloween. Small victories.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

I do [but don’t] apologize for sharing 2 pumpkin recipes in one week. I do because you’re probably over it by now. I don’t because OMG these are insane. Time to pop open another can of pumpkin. Today.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

My main goal was to create an orange-y center with no food dye, which is why pumpkin came to mind. But you can’t just have a pumpkin puree center. You need something to thicken it up a bit. At first I tried coconut butter, but after three attempts it just wasn’t happening. Once I thought to switch to almond butter the recipe was much easier to make and tastier, too.

And then I went and pumpkin spiced it. But instead of spicing the pumpkin almond butter center I spiced the chocolate! I didn’t want the pumpkin center to turn brown from the spices so I added just a touch of cinnamon + ginger to that mixture.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

There’s a lovely crunch from the thick layer of spiced chocolate, and when you hit the center it’s nothing but creamy goodness.

In other words, these are dangerous.

Haaalp me.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

Print this!

Chocolate Pumpkin Almond Butter Cups gluten-free, vegan // yields 10-12 cups

for the filling:

*use room temperature almond butter, pumpkin puree, and maple syrup for best results

  • 1/3 cup almond butter, [not oily/drippy]
  • 3 tablespoons plain pumpkin puree
  • 1/2 tablespoon softened unrefined coconut oil
  • 1-2 tablespoons pure maple syrup
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger

for the chocolate:

  • 2 cups dark chocolate chips
  • 2 teaspoon unrefined coconut oil
  • 1 1/2 teaspoons cinnamon
  • 1/4-1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/16 teaspoon clove
  • flaked sea salt

Mash the almond butter and pumpkin puree together in a bowl until combined. Add in the coconut oil and stir until fully combined. Then stir in the maple syrup, cinnamon, and ginger until fully combined. Taste and add more sweetness if desired, but remember the chocolate layers will be quite sweet. Set aside.

Melt chocolate with the coconut oil in a double boiler until smooth or in the microwave for 30 second increments, stirring after each until fully melted. Stir in the cinnamon, ginger, nutmeg, allspice, and clove until combined. Taste and add more spice if desired.

Place liners in a 12-cup muffin tin. Spoon a scant 1 tablespoon of melted chocolate in the bottom of each muffin liner. Shake to level out. Scoop about 2 teaspoons of the almond butter mixture on top of the chocolate layer for all cups. Smooth out just a bit with your finger or a spoon. Spoon another scant 1 tablespoon of chocolate over the almond butter. Tap the top with a spoon to help spread to the edges and cover the pumpkin. Repeat until all are covered. Shake to level out. Top with flaked sea salt on each.

Refrigerate for at least 2 hours before serving. Keep stored in the fridge or freezer [in an airtight container] until ready to eat.

Chocolate Pumpkin Almond Butter Cups | #vegan #glutenfree #halloween

Happy [early] Halloween!



Food Photography Tip of the Week |25|

Food Photography Tip of the Week |25|

Capturing a recipe through photos.

There are many ways in which you can capture a recipe through photos. There’s no right or wrong when it comes to the method, but you want it to feel natural. If you don’t want to shoot step-by-step photos, don’t shoot step-by-step photos. If you want to choose one image that best depicts your recipe, there is absolutely nothing wrong with that! How do you determine your method? I think it takes time and practice, is influenced by your peers, and then possibly develops without you even realizing it. Or, it could be completely planned out from day one. Whatever works for you.

No-Bake Chocolate Granola Cookies [from Izy’s cookbook!]

Food Photography Tip of the Week 25 |

I didn’t realize I had such a distinct approach until writing about this topic on Craftsy. I knew I typically took a few ingredient shots, a process shot, and then the final shots, but I didn’t realize how strong of a style I had until collaging photos from a few recent recipes together.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake

Food Photography Tip of the Week 25 |

Without actually taking step-by-step photos, I feel that my method sort of strings together the cooking/baking process and lets you fill in the blanks with your imagination. My goal is to bring you into the kitchen with me—through my photos—while I cook. You get to see what the recipe is composed of, some of the messiness of the cooking process, and then the final plated dish.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting

pssst! Swap carrots for zucchini and add 1 teaspoon ginger and 1/2 teaspoon nutmeg, plus an extra 1/2 teaspoon cinnamon [2t total] for a fall twist on this cake!

Food Photography Tip of the Week 25 |

If you’d like to read more about how I decide when to take a photo, what my thought process is while cooking + photographing, and how I capture different types of movement in photos, then be sure to check out my full post over on Craftsy today.

And then make that cake.


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