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

 

Monday
Jul072014

Chocolate Vanilla Froyo Pops

I hope your weekend was filled with margaritas, pool time, sunscreen, and copious amounts of grilled food, because today it’s back to reality. Reality of a weekend hangover. Not from the margaritas [I don’t think…?], but from staying up way past my bedtime, then sleeping in, followed by too many cornbread waffles to count, followed by ice cream, followed by not checking my email for three days, and, oh yes, the margaritas.

chocolate vanilla froyo pops | edibleperspective.com

I hit snooze three times this morning and I’m typically not a snoozer. If it wasn’t for the dogs needing to go out I’m fairly certain I’d still be in bed.

You’re probably in the same boat. I know you are.

Which is why I went ahead and made this recipe for your Monday blues. A creamy + crunchy, slightly sweet, not-so-unhealthy treat.

My intention was for these to turn out prettier, and for the natural food coloring on the chocolate candies to not run off everywhere, and to remember where I put the large wooden sticks so I wouldn’t have to use cardboard straws to hold these pops upright…

But they taste like a dream so the show must go on.

chocolate vanilla froyo pops | edibleperspective.com

And this Monday is feeling messy, so I think these will do just fine.

chocolate vanilla froyo pops | edibleperspective.com

Print this!

Chocolate Vanilla Froyo Pops gluten-free // yields about 3 1/2 cups frozen yogurt

vanilla:

  • 1 1/2 cups full fat, plain Greek yogurt
  • 2-3 tablespoons clover honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon tapioca starch, optional
  • chocolate candies or chocolate chips

chocolate:

  • 1 1/2 cups full fat, plain Greek yogurt
  • 3-4 tablespoons clover honey
  • 2 1/2 – 3 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon tapioca starch, optional

Follow your manufacturer’s instructions for prepping your ice cream maker [mine has freeze for at least 24hrs before using].

For the vanilla mixture add the yogurt, honey, starch, and vanilla into a blender and turn on until fully blended. Scrape the bottom to make sure the honey is fully incorporated. Pour into a bowl and freeze for 30 minutes.

For the chocolate mixture add the yogurt, honey, cocoa powder, vanilla, and starch to the blender and turn on until fully blended. Scrape the bottom to make sure the honey is fully incorporated. Add more honey or cocoa powder if desired and blend again. Pour into a bowl and freeze for 30-45 minutes.

Pour the vanilla mixture into your ice cream maker and churn until it turns to a thick, soft-serve like consistency. Immediately fill the pop molds about half way up and add 1 tablespoon of chocolate candies. Place in the freezer.

If you have leftover froyo [I did because I only made 4 pops] scraps what’s leftover into a freezer safe container. Seal and place in the freezer. Be sure you scrape the sides of your ice cream maker to clean it [do not use metal and do not rinse in the sink].

Pour the chocolate mixture into your ice cream maker and churn until it turns to a thick, soft-serve like consistency. Immediately fill the pop molds to the top and add a few chocolate candies. Insert the stick almost all the way to the bottom and place in the freezer for at at least 4-6 hours before eating. Scrape remaining chocolate froyo into the container with the leftover vanilla froyo. Press down firmly and cover the top with plastic wrap then seal with an airtight lid.

Run the molds [not the exposed top] under warm water fro 30 seconds to help the pops release or thaw on the counter for about 10 minutes.

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Notes: The tapioca starch helps create a creamier frozen texture. It’s recommended but not mandatory. You can leave the candies out if desired. Brown rice syrup or coconut nectar can work instead of honey. I don’t recommend maple syrup unless you want maple flavor. I recommend using the sticks your pop molds came with or using a wide wooden stick. If you don’t have molds, small paper cups work like a charm. Just peel away the paper when you’re ready to eat.

chocolate vanilla froyo pops | edibleperspective.com

Hope your long weekend hangover is starting to disappear!

Ashley

Wednesday
Jul022014

Lemon Cheesecake Mousse with Berries & Candied Almonds {vegan}

Welcome to my new favorite dessert that I can’t stop spooning into my face.

Cannot stop.

Lemon Cheesecake Mousse with Berries & Candied Almonds | edibleperspective.com #vegan #glutenfree

It’s the lemon, I swear. So bright + fresh + addicting. Oh, and it’s the coconut milk. So creamy + thick.

Combine the two and you get a light and refreshing dessert that is going to be your new best friend. And it’s pretty much a cinch to throw together, double or triple in quantity, and serve to a crowd.

Lemon Cheesecake Mousse with Berries & Candied Almonds | edibleperspective.com #vegan #glutenfree

Every 4th of July growing up was always spent at my grandparents’ house. When we were still living in Michigan I’m pretty sure we made the trek to Ohio every summer. Also because my birthday is on the 3rd. Double celebration!

My grandparents made a big to-do about the 4th of July. The extended family would come over and my grandpa would tend to the ribs on the grill all day long. I remember waiting with anticipation just to get a little taste and then devouring as many as I could right alongside all of the typical cookout sides + desserts.

The neighbor across the street would go ALL OUT with fireworks, landing him in the back of a cop car a few times promising to not set anymore off. And then of course the show would continue. We would line up the lawn chairs on the driveway and then move into the garage after the inevitable firework took a sharp right turn whizzing by a little too close for comfort. I remember throwing a million of those little snappy popper things [uhh, what were they called?] at the ground and twirling around sparkler after sparkler.

4th of July was pretty much the highlight of the summer.

Lemon Cheesecake Mousse with Berries & Candied Almonds | edibleperspective.com #vegan #glutenfree

Even though I’m not chowing down on ribs for the 4th anymore and sadly cannot spend the day with my grandparents, it’s still a day I look forward to each summer, cherishing old memories and creating new ones.

Lemon Cheesecake Mousse with Berries & Candied Almonds | edibleperspective.com #vegan #glutenfree

I feel like good memories and traditions somehow always relate back to food. Good food shared with family and friends.

Because, really, what more do you need?

Lemon Cheesecake Mousse with Berries & Candied Almonds | edibleperspective.com #vegan #glutenfree

Print this!

Lemon Cheesecake Mousse with Berries & Candied Almonds gluten-free, vegan // yields 4 servings

Lemon Mousse:

  • 1, 13.5oz can full-fat coconut milk, refrigerated overnight
  • 1/4-1/3 cup brown rice syrup, or coconut nectar
  • 1 tablespoon lemon juice
  • zest from 1 1/2 lemons
  • 3/4 teaspoon pure vanilla extract
  • fresh berries

Candied Almonds:

  • 1/2 cup sliced almonds
  • 1 tablespoon unrefined coconut oil, melted
  • 2-3 teaspoons muscovado sugar, or coconut sugar/sucanat/pure cane sugar

For the mousse: Scrape all of the solid contents from the top of the coconut milk can and place in a mixing bowl just until you hit liquid [about 2/3 the way down]. With a whisk attachment beat on med-high speed for about 1 minute. Add in the brown rice syrup, lemon juice, zest, and vanilla and beat again for another 1 minute. Scrape the bowl and the lemon zest off the whisk attachment and beat again for about 30 seconds. The mixture will be thick with soft peaks. Taste and beat in more sweetener if desired.

Place in a sealed container in the fridge to chill and thicken for at least 3 hours or overnight. Can be made 1 day ahead.

For the almonds: Preheat your oven to 350* F. Place almonds on a small rimmed baking sheet and toss with melted coconut oil and the sugar. Place in the oven for 10-12 minutes, stirring once halfway through. Toast until just starting to brown. Remove from the oven and let cool fully. Store in a sealed container in the fridge once cooled.

Stir the mousse then scoop portions into small dessert cups [or shot glasses for bite-sized servings] and layer with fresh berries and candied almonds. Serve immediately. Mousse will stay good in the fridge for about 3 days.

Notes: For an extra boost of lemon flavor you can add 1/4-1/2 teaspoon lemon extract if desired. Do not use low-fat coconut milk or crystallized sugar in the mousse mixture. Honey will work if you don’t need it to be vegan but I do not recommend maple syrup.

Lemon Cheesecake Mousse with Berries & Candied Almonds | edibleperspective.com #vegan #glutenfree

What are you cooking up this weekend? Any yearly traditions?

Ashley

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