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
Jun082011

success + goodnight

The shower was a success!! 

Everyone enjoyed the food, the candy, and dessert.  Hooray!

The onsie decorating was so much fun, and the girls came up with such creative designs.

It was a gorgeous evening, with not a cloud in the sky and temps in the mid 70’s.  After dinner + gifts, we decorated the onsies outside and then I brought out dessert.

Fondue always goes over well, especially with a group of all girls.

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The gluten free mini cakes turned out to be delicious!  I adapted my lemon blueberry mini cake recipe into a vanilla cake recipe.

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Slightly springy, thick + cakey, with a warm vanilla flavor and a slight hint of coconut [from the oil].

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Dipped in peanut butter chocolate fondue?  Even better.

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We’ll get to the fondue in a day or 2, as well as the rest of the party.

Right now, I need my bed.

But not before I give you this recipe!  Eat them plain, frost them up, dip them in chocolate, drizzle maple syrup, whatever suits your style.

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If you’re gluten free or not, these cakes are worth your time.

Vanilla Mini Bundt Cakes [makes 10-12 mini cakes]

  • 2T coconut flour
  • 1/2c sweet rice flour
  • 1/2c oat flour [ground in blender from whole oat groats]
  • 2 large eggs
  • 3T unsweetened applesauce
  • 1/2c almond milk
  • 1t baking powder
  • 1/4t salt
  • 3T coconut oil, melted
  • 1/3c sucanat
  • 2t vanilla extract
  • 1/2t almond extract
  1. Preheat oven to 350*
  2. Thoroughly grease a 12 mold mini bundt pan.
  3. In a large bowl combine coconut flour, oat flour, sweet rice flour, baking powder, sucanat, and salt.
  4. Whisk the eggs in a medium sized bowl and then whisk in the applesauce, milk, vanilla extract and almond extract.
  5. Whisk in melted coconut oil.
  6. Add wet to dry and stir until combined.
  7. Evenly scoop batter into the molds and bake for 16-20min. 
  8. Toothpick test one of the cakes, and pull out when the toothpick is slightly moist.
  9. Let cool for 10min and carefully, using a small silicone spatula or butter knife, remove each cake.

*I’m sure you can use a 6-12 mold donut pan, or a 12 mold muffin pan.  The cook time for the muffin pan will probably be a few minutes longer, since there is no hole in the middle of each muffin.  If you’re making them in a 6 mold donut pan, they will also take longer.  They should be golden brown on top and toothpick test for doneness.

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Everyone really enjoyed these and were surprised they were gluten free. 

Time to dream about more cake flavors…

I’ll be back again tomorrow afternoon!

Ashley

Tuesday
Jun072011

too hot breakfast, too hot kitchen

Colorado has seemed to finally pull out of a super wet spring.  No complaints here though.  I’ll take all the rain we can get!  The temps have been creeping up into the 90’s, but still nice and cool at night.  Mornings are definitely a bit warmer, but I’m still craving my creamy bowl of oats!

However, sweating during breakfast is not enjoyable.  How to avoid breakfast sweats?

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Pour a little milk on top to cool things off.  It makes a creamy bowl of oats even creamier. 

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I’m currently hooked on this combo:

  • 3T rolled oats
  • 2T oat bran
  • 3T masa harina
  • 1c unsweetened almond milk
  • 1c water

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More specifically, I’m hooked on masa harina.  I just love the flavor!

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Fresh organic blueberries, a little banana, a little peanut butter, and a delicious splash of almond milk.

Hot weather breakfast heaven.

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After breakfast, my day was a blur! 

When I woke up, after a horrible nights sleep, I remembered I had to get my tooth drilled.  I’m glad I remembered, but it sure put me in a fowl mood!  One of my fillings needed to be replaced.  We found a dentist here that we really like and he did a great job.  I was in + out, with no pain, and a fuzzy feeling face.

Then it was baby shower shopping time!

I hit up the Dollar Store, Hobby Lobby, Michaels, Sunflower Market, Natural Grocers, and Whole Foods. 

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Phew!  I got back around 1pm, took a break for lunch and then got to cooking.

The shower is fairly small.  There will be a nice little group of nine girls.  What’s on the menu?

Natalie’s Shower Menu

  • chicken salad + dinner rolls
  • deviled eggs
  • caprese salad skewers
  • spinach salad w/strawberries, feta, walnuts + a shallot basil dressing
  • sea salt kettle chips

Dessert Menu

  • chocolate peanut butter fondue
    • peanut butter + chocolate chip mini cupcakes
    • vanilla GF mini bundt cakes
  • brown rice peanut butter crisp treats, topped with white chocolate
  • candy [pink salt water taffy, fruity tootsie rolls, tootsie pops, animal crackers]

Farm fresh eggs!  I’m going to come up with a smoked paprika deviled egg recipe.  Don’t worry, I’ll share!  If it’s good!

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I adapted my lemon blueberry mini bundt cakes, and made a vanilla version, to dip in the chocolate peanut butter fondue. 

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They turned out really well!  They had cake like texture with a little spring and weren’t crumbly at all. 

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These could be eaten for a snack, breakfast, or dressed with frosting for dessert!  Recipe soon! 

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Then the disaster started.  I got the brilliant idea to make brown rice crisp treats, roll them into balls, and dip them in white chocolate.  Kind of like cake pops, that you have probably seen a lot of lately.  Rolling them into balls, was not easy!  Even though I refrigerated them, the warmth of my hands, made things extremely messy!  I got about a dozen and a half on sticks and then it was chocolate dipping time.

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I had at least 5 almost catastrophes with these silly things!  Covering them completely in chocolate, was not working at all. 

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Then I decided just to dip the top + cover it with sprinkles.

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It worked for the most part.  But some of my crisp pops, turned into plain ol’ crisp balls.  The stick just didn’t want to stay put!  At least they’ll still taste delicious.

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The headless sticks.

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I haven’t cooked chicken in at least 1.5 years.  Haven’t missed the cooking process at all!!  I’m making a simple chicken salad, for the “main dish.”  I will be feasting on the deviled eggs. :)

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I made 2 dozen mini cupcakes from Jessica’s latest recipe.  They’re not gluten free, so I couldn’t do any taste testing, but they smelled delicious!  Chris said they were really good.  He was my official tester!

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Making lists + piles, so I don’t forget to bring anything!  Man was it hot in the kitchen all day.  Totally worth it though!

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I have a lot to finish up tomorrow before heading down to Natalie’s house to get things ready.  So excited!!  Time for some much needed sleep!

Ashley