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



dinner pie fit for a crowd

Today I had the most amazing ice cream.  Ever.  And I forgot my camera.  Shame on me!

Despite leaving my camera, I can still tell you a little about it.  It’s called Jeni’s Ice Cream, and was started in Columbus, OH.  The business has expanded to almost 1 dozen locations, all around Ohio.  You can order it online, and I also found it at our local Whole Foods.  Jeni has created some of the most creative ice cream flavors I’ve ever seen.  The stores offer signature + seasonal flavors.  You must check out the flavor list!!  I had about 6 samples [including a chocolate cinnamon cayenne pepper!] and was blown away by them all.  I decided on salted caramel and Ugandan vanilla bean.  I’m a sucker for vanilla ice cream. :)

This was the creamiest, milkiest + most perfectly sweetened ice cream I’ve ever eaten.  The milk is fresh from Snowville Creamery, in Ohio.  The quality of this ice cream surpasses all others!  If there is a location in your area, you must check it out!!  I’m hoping to get there one more time before I leave.  I’ll bring my camera next time, as I love promoting outstanding small businesses!

In other delicious news….

I didn’t forget to take photos of Mama Pea’s Tamale Pie, that I made last week.  I figured this would be a great recipe to stock the fridge with for Chris, while I was away.  I think I ate 1/3 of it before leaving.  In 1 day.

It just has that delicious, comforting, can’t-stop-eating, kind of thing going on.

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It’s like a Mexican taco filling with cornbread on top.  I mean, what could be bad about that??


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Oh, and there’s cheese on top too.  Are you making a shopping list yet?

With prep and initial cooking, it took about 20min to throw in the oven and then only 20min of baking. 

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I made only a few changes + additions for what I had on hand and was trying to use up!

The recipe calls for cornmeal + whole wheat pastry flour.  I needed to make it GF, so I used a mix of corn flour + masa harina for the flour, and the hot cereal instead of some of the cornmeal.  I thought the hot cereal mix would add a little texture, similar to cornmeal.  It worked! 

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At the end of baking, I broiled the cheese, because what is better than melted slightly crusty cheese?  Okay, salted caramel ice cream, might be better. ;)

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I’m a sucker for cornbread and loved it as a topping for this meal.  Definitely a crowd pleaser!

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Head over to Mama Pea’s site for the full recipe + details

my changes/additions:

  • 25oz can black beans instead of 15oz pinto [I figured I would just use the whole large can]
  • used 1, 15oz can organic corn + used added what was left after making the cornbread to the filling mixture – delish!
  • added chopped red + yellow peppers [was trying to use them up!]
  • added 1/2t cumin
  • used 1/3c Mighty Hot Tasty Cereal + 1/3c corn flour + 1/3c masa harina

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I made this the day I was leaving and ate it all day long!  Even right out of the fridge.  I almost packed it in tupperware to take on the plane, but it would have had to be out of the fridge for a little too long. :)

My craving was satisfied again tonight, when I made it for my family!

More cheesy goodness!

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This time I made the cornbread mixture with 2/3c corn flour + 1/3 corn grits.  It’s what was available in the bulk bins at WF and worked perfectly!!  I also used the roasted frozen corn, Mama Pea mentioned finding at Trader Joe’s.  I didn’t add any peppers or cumin but did add about 1/4-1/2t smoked paprika, which gave slight smoky flavor. 

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The family loved it!!  It was everyone’s first time eating tempeh, and no complaints.  It’s pretty well hidden in this recipe, but add delicious texture + tons of protein.

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Can’t wait for leftovers!!  Or maybe a midnight snack….

Relaxation time!



how nutty

I’ve been browsing around for gluten free dessert recipes for a few days now.  I wanted to keep things simple, so I didn’t have to buy 4 new bags of GF flour while at my parents house.  I know there are GF all-purpose flour blends, but I didn’t want to go that route either.  Not too long ago, I found Elana’s Pantry.  I’m not quite sure how it took me so long to find this amazing blog.  One of Elana’s main baking ingredients is almond flour.  Blanched almond flour to be exact. 

I did some reading on baking with almond flour and people specifically said not to use the Trader Joes Almond Meal as an almond flour sub.  You really need to use blanched almond flour when baking.  Blanched almonds have the skins removed which makes a nice, light flour.  Elana also mentioned that she has not had any luck with Bob’s Red Mill almond flour.  She said it produced a runny result.  She links to this brand in all of her recipes, and purchases it online. 

For today, I made blanched almond flour, and it didn’t turn out half bad!  I did some googling to find out a method and found that a coffee grinder works best, and a blender is your next best bet.  My parents don’t have a coffee grinder but they did have a decent blender.  It’s tricky to not over process and turn it into nut butter or not process enough which will give you almond meal.  I pulsed and scraped the blender down numerous times and only ground about 1c of blanched slivered almonds at a time.  It worked pretty well!  There were very small bits of almonds that didn’t get ground, but all in all it was a pretty soft + smooth cupcake!  You can always pass the flour through the sifter and re-grind the small pieces, but I didn’t have a sifter.

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While I found loads of good recipes + information at Elana’s blog, I decided on a recipe from Roost blog.  Such an amazingly gorgeous blog! 

Orange Blossom Cupcakes with Cashew Cream Frosting

Frosting made from cashews?  I could hardly believe it either!

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I prepared tonight’s dessert first and then got working on dinner.  My mom and I went shopping for pizza night at Whole Foods.  We bought a few of their whole wheat crusts [which I found very easy to work with], peppers, mushrooms, sausage, pepperoni, mozzerella, San Marzano pizza sauce, etc.  We were planning on grilling the pizzas because it’s so quick + causes less heat in the house.  I was the pizza maker, and my dad + I both worked the grill.

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I tore the dough in half and made a total of 6 pizzas.  Tonight, I stayed away from the gluten.  It was extremely difficult to pass up on this delicious, fresh pizza!

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The family loved it, which made me forget I couldn’t eat it. :)

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Dessert was up, and I was nervous to test this out on everyone!  My family is always really open to trying out anything I am willing to make, which makes things really fun. 

I really had no idea what to expect with this cupcake!  It looked like they baked properly, and the frosting was nice and thick, so I crossed my fingers and served them up!

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I’ve never had an almond flour baked good before, and wow is it delicious.  This was the softest, doughiest, cupcake I’ve ever eaten.  There was no lack of moisture here!  But it was in no way soggy.

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The frosting was extremely thick.  A little goes a long way!  Everyone thought it was really fun and unique and they couldn’t believe it was made from cashews. 

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You can tell how thick and moist this cupcake is.  It had a great crumb!

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I followed the recipe almost exactly, except for these few modifications:


  • zest of 1 lemon, instead of orange
  • 1/2T orange juice


  • 2tsp vanilla extract
  • 1/4c honey
  • made this in a heavy-duty food processor, not a blender and worked perfectly

Since I was making this for a crowd, I wanted to sweeten up the frosting a bit.  The 1/4c of honey made it just barely sweet.  I felt it was slightly too tangy + tart from only using dates for the sweetener. 

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The flavors were perfect.  The lemon was not overpowering.  It was definitely a fun cupcake to make for my first GF baking adventure.  Also a huge success with my non-GF family!

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It’s still crazy to me that almonds can be made into flour and then made into cupcakes.  Same goes for cashews as frosting.  I can’t wait to do more experimenting!

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Time to catch some zzZZzzz’s….