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

 

Sunday
Jul272014

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies {vegan/gf}

How can this be the first time I’ve ever made ice cream sandwiches?

I love cookies.

I love ice cream.

This makes no sense.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

I decided it was finally time.

It started last week with the lemon cornbread cookies but it took awhile to decide on the ice cream flavor. I wanted the ice cream to have a kick of summer so peaches seemed like the right choice. I’m also now thinking cherries would be excellent with the lemon cookies as well.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

I wanted to bring out the sweetness and flavor in the peaches even more, so naturally, I grilled them.

And then it seemed only right to liven up this ice cream with a little booze. Bourbon to be exact. The kick of flavor isn’t the only reason to add a little booze, though. The alcohol will keep the ice cream soft and creamy after you freeze it. No ice crystals or rock hard ice cream here! Nope! The very low freezing point of liquor helps prevent the ice cream from freezing into a brick. This means you don’t have to wait for it to defrost. Just scoop + eat.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

Look at those peach flecks!!!

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

If for some [crazy] reason you’re not going to make the Lemon Cornbread Cookies I still highly recommend making this ice cream. It’s not quite as heavy as most coconut milk vegan ice creams because it uses just 1 can of coconut milk and a LOT of peaches. This helps to lighten things up while still resulting in an ultra creamy texture.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

I’m not sure what the typical method for wrapping ice cream sandwiches is but what you see below worked perfectly. I tore pieces of parchment, rolled the sandwich on its edge, and twisted the ends.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

I’m pretty sure our freezer is going to have ice cream sandwiches stocked at all times.

And these are mini-sized so it’s totally justifiable.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

It’s like taking a bite right into summer.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

Print this!

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies gluten-free, vegan // yields

  • 5-6 medium peaches, ripe
  • high-heat oil + muscovado sugar for grilling
  • 1, 13.5oz can full-fat coconut milk
  • 1/3 cup brown rice syrup, or coconut nectar or honey
  • 2-4 tablespoons muscovado sugar, or sucanat/coconut sugar/pure cane sugar
  • 2-3 tablespoons bourbon, source gluten-free bourbon if needed
  • 2 teaspoons pure vanilla extract
  • 1 batch Lemon Cornbread Cookies

Freeze your ice cream bowl according to your manufacturer’s specifications.

Preheat your grill to 400* F. Cut 5 peaches in half or slice in large pieces and discard pits. Lightly brush with oil and sprinkle the cut sides with muscovado sugar.

Grease your grill grates and grill the peaches until deep grill marks appear. About 3-5 minutes. Flip and grill for another 3-5 minutes. Place on a plate and let fully cool in the fridge.

Place the peaches, coconut milk, brown rice syrup, 2 tablespoons muscovado sugar, 2 tablespoons bourbon, and 2 teaspoons vanilla in a high powered blender. Blend until smooth. Taste the mixture and add more sugar or bourbon if desired. If it’s not peachy enough for your liking slice a 6th peach and blend that in as well [it’s fine that it wasn’t grilled]. Blend again until smooth.

Pour into a large sealable bag and squeeze excess air out. Submerge in an ice bath until fully chilled. Or, pour into a bowl and place in the fridge until fully chilled. Once chilled, pour into your ice cream maker and churn until the ice cream collects on the sides and blade and resembles a thick, soft serve texture. [Refer to manual for appx. time.]

Scoop into a freezer safe container and pack down. Place plastic wrap or parchment directly on top of the ice cream, close with a lid, and freeze for about 3-4 hours. Place cookies in the freezer on a baking sheet for 1 hour before preparing [not mandatory but helpful to firm them up a bit].

Tear pieces of parchment for each cookie sandwich you’re going to make [or wax paper]. Scoop about 1/4 cup onto each cookie, place the other cookie on top, then lightly squeeze. Scrape excess with a small spatula around the edges. Place the sandwich on it’s side at one end of the parchment, roll up, then twist the ends together. Place in the freezer. Repeat with remaining cookies. Freeze for a few hours [or longer] before serving. Eat within 2-3 weeks.

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Notes: If you want the peach and bourbon to stand out more with the lemon cookies be sure to pack in as much ice cream as you can. You can also cut down the lemon zest in the cookies by half. I used 2 tablespoons bourbon in this ice cream and it did harden some in the freezer but was still immediately scoopable. Adding 1 more tablespoon would soften the ice cream a bit more and add more bourbon flavor.

Peach Bourbon Ice Cream Sandwiches with Lemon Cornbread Cookies | edibleperspective.com #vegan #glutenfree

Currently thinking of a plan to make summer last forever. Idea #1: Keep these in the freezer all year long.

Ashley

Friday
Jul252014

Breakfast Friday: Pesto + Roasted Tomato Omelet

I have 2 things to tell you about today.

1. This omelet.

2. Something really cool.

I’ll try to keep this short. I know it’s Friday. And you have better things to do like eat office doughnuts and Snapchat your coworker asking if it’s beer:30 yet. Truth: I actually have no idea what Snapchat is.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

1. This omelet was a happy accident thanks to my husband. I had a little belated birthday breakfast cooked for me this past Sunday and now I hope he’s ready to do the same thing every single week for the rest of my life.

I’m like, why did you not tell me you can make all of this deliciousness and I can sit on the couch and stare at the wall or read the 187,000 pages of Restoration Hardware catalogues that were dropped at my door a month ago [you too?] while you cook!? This is bliss. Truth: The pack of 10 HUGE catalogues were actually recycled without even cracking open 1 page. WHY did they send those?

Don’t get me wrong, I LOVE cooking. But oh man, when someone else cooks for me at home I feel like I’m on vacation.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Chris doesn’t cook very often but whenever he does it’s always pretty dang impressive. And he’ll do things I never even thought to do!

For instance: He looked up cooking breakfast potatoes and found some site that suggested slicing them with the onion and garlic and par-boiling everything. It supposedly helps rid some of the starchiness and helps them cook in the pan a bit faster. And they were the best pan-fried potatoes ever. 

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

THEN! Because he knows the way to my heart is through eggs, he poured a few whisked eggs in a pan. They were originally intended to be scrambled but he let the bottom set a few minutes too long to where they could no longer scramble. Then out of nowhere he grabs the pesto, slathers it on one half of the eggs, flips the other half over and POOF: Pesto Omelet. I was in the kitchen to see that part and was like, hi, you are an egg-genius.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

You can see the entirety of our Sunday breakfast here. We ate on the porch and savored the morning. It was spectacular.

Remember when I said this post would be short? I LIED!

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Immediately after breakfast I told him I HAVE to remake the pesto omelet. To eat again and to share with you fine people. The only thing I changed was pan-roasting a handful of grape tomatoes to throw in with the pesto. No cheese needed! The pesto creates a lovely creamy texture along with slightly undercooking the top of the omelet before flipping it over.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

#2: The really cool thing.

You know I’ve been working with Earthbound Farm for quite awhile now [almost a year!]. Besides the monthly blog posts you see here I’ve also done some freelance photography work for them as well. So, what’s up next? I’m leaving this Sunday to head to EBF headquarters to teach food photography to a few of their staff members for three days! They have such a high volume of work that they need staff on site who can constantly be photographing their projects. And I’m going to get to train them!! What!? Is this real life? Yes it is. So stoked.

I’ll definitely be documenting the days and will recap some of my time there next week. I’m hoping to come back with a few new tips to share for my Food Photography Tip of the Week series, too! Stay tuned!

Now back to this plate of breakfast.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Print this!

Pesto + Roasted Tomato Omelet gluten-free, dairy free // yields 2 servings

  • 1 tablespoon ghee or olive oil
  • handful of grape or cherry tomatoes, halved
  • 4 eggs
  • 2-3 tablespoons pistachio pesto, or other
  • salt + pepper

Melt about 1 teaspoon of ghee/oil in an 8-inch cast iron [or non-stick] pan over medium heat. Once hot, add the tomatoes to the pan and sprinkle with salt. Let cook for about 12-18 minutes, flipping every few minutes until the liquid has mostly cooked off and they look caramelized [refer photo 1]. Place tomatoes in a bowl.

Reduce heat to medium-low and let the pan cool down for a few minutes. Add in remaining ghee/oil. Whisk the eggs briskly for about 30 seconds. Pour eggs into the pan and swirl around to evenly distribute. It should sizzle a bit but not go crazy. You want the eggs to cook slowly. Let the eggs cook without stirring for about 2 minutes until the edges and bottom start to set.

Once the omelet starts to set gently lift up the edges with a spatula and tilt the pan towards that edge to help some of the uncooked egg run beneath. Place a cover over the pan and reduce heat slightly. Let cook until the top is slightly underdone [not runny but with a bit of shine to it]. About 2-4 minutes. Dollop the pesto on one half of the omelet and sprinkle the same half  with roasted tomatoes.

Loosen the edges of the side with no toppings and carefully fold it over to cover the toppings. This should be very easy if your pan was greased well. Let cook 1 more minute then slice in half and serve immediately. Top with salt + pepper as desired.

Pesto + Roasted Tomato Omelet | edibleperspective.com #breakfast #glutenfree

Happy happy Friday! See you back here next week!

Ashley