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Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup
I’m baaaaaaaack!
Miss me? Better yet…did you miss my tempting recipes popping into your feed each week? I sure have missed you all and this blog. Thankfully, it’s finally time to kick up my heels and celebrate because I handed in my second cookbook manuscript yesterday. All 250 pages of it including 100+ recipes (most are new!), headnotes, chapter openers, introductory chapters, etc. I seriously can’t believe I did it. Can someone pour me a drink…or 10?! I’m so excited to get my life back in order! And I’m so excited to start sharing recipes on here again at regular intervals. I have SO many ideas/goals/hopes/dreams for this space.
It’s funny how different the first book writing process went compared to the second. When I submitted my first book’s manuscript, I don’t think I had ever felt so much doubt in my life. I had all this anxiety near the very end and concluded that a bunch of finalized recipes had to be re-worked at the last minute. All of a sudden, none of them were good enough. Eric was like, did you fall on your head…they taste amazing! Yes, writing recipes for print brought the cray cray out in me. I turned into a full-fledged RECIPE-ZILLA.
I kept coming back to the age old question – Is this book enough? – which I think deep down means, Am I enough? Am I good enough? Yea, I’m getting deep today. It’s a question I’ve struggled with my entire life so I shouldn’t have been surprised when this crippling doubt reared its ugly head. In the end, the first process taught me how to make peace with my work, the creativity I put out into the world, and with whatever the response to the book would be. That’s a big one. I just had to let it all go.
I’m not saying I haven’t had moments of doubt during the second book’s creation because I surely have, but this time around I’ve felt much more focused, organized, and best of all, confident in my ability. It was something only experience could teach me, I think. Even Eric mentioned how calm I was this last week as I put the final touches on everything. (Ok, ok, I handed it in 4 days late, but when your editor gives you an extra weekend you take it!) Even though I know there is a lot of work ahead (many rounds of edits, design collaboration, press, etc), at least I (kinda, maybe) know what’s to come.
But I’m totally not thinking about that right now. Now is the time to drink all the espresso! Can you tell I’m hyper? Just a bit. Yes, I’m getting festive with homemade pumpkin spice lattes, and I hope you’ll join me. I’d say these are a serious upgrade from my 2010 attempt (cue nostalgia from a blog post 5 years ago!), but how could it not be with a homemade pumpkin spice syrup?! I am obsessed with this homemade latte recipe. Can’t stop. This syrup is a game changer, and you’ll find yourself dreaming up many ways to use it. Always a good detective, I bought a legit Pumpkin Spice Latte from Starbucks so I could compare them side by side. Guess which latte won?
Photography credit: Ashley McLaughlin Photography
© copyright 2015 Oh She Glows. All Rights Reserved.
Sweet Potato Curry with Brown Rice
A wise person once told me that after you have a kid, one perceives time as though it moves at roughly double the speed as it did before. Even in these past few months, I can tell that to be true. I look at Mack and am amazed that he was so tiny only a few short months ago. I scroll back through my emails to reply back to an email I thought came in last week only to realize it’s been a month. And most days, I’m lucky if I look at the clock before 3pm rolls around (being a work from home mother is no joke.) I am living in a rather large fog that I keep reassuring myself will eventually clear into a new sense of normalcy and routine.
The one thing that’s kept me sane throughout these months has been cooking. It’s helped to keep my brain a bit sharper and to keep a bit of my creative juices flowing. I’m constantly brainstorming new ideas, coming up with new recipes I want to try (this list has hundreds of recipes, it’s both exciting and scary), and challenging myself to simple, vegetarian meals that don’t take hours to prepare (as documented through my lunches that may one day become a recipe for the blog).
The post Sweet Potato Curry with Brown Rice appeared first on Naturally Ella.
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Curried Pumpkin Soup with Coconut
Post originally published on October 8th, 2012. Last updated on October 4th, 2015.
Let’s talk soup. This soup is amazingly creamy and delicious with being vegan and gluten free. The pumpkin plays well with the curry and coconut- it’s a perfect meal. I’ve even thought about leaving it more stew consistency and adding rice to the dish to make it a hearty main.
I recommend two routes for the curry powder: homemade or buy it from a spice shop (I have a few favorites but I’m digging Oaktown right now). The curry powder in the grocery store won’t do any meal justice! There are so many different ways you can whip up curry powder (I highly recommend just searching for “homemade curry powder” and find the right one for you). I made this with a spicier thai red curry powder but I think any type of curry powder would be delicious!
The post Curried Pumpkin Soup with Coconut appeared first on Naturally Ella.
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Pickled Carrot and Hummus Sandwich
| Disclosure: This recipe was created for Dave’s Killer Bread. See below for more details. |
In the short time since Mack was born, I’ve been thinking a lot about my own childhood in relationship to what I’d love for him to experience. I think back through all the family vacations and road tips (with lunch stops at rest areas) as well as my memories of school. I remember that for both vacations and schools, sandwiches were always around. But never did I have sandwiches like this (I probably would have thought my mother was crazy but my hope is that if Mack grows up with such things as hummus sandiwches and sprouts, they become a normal part of life.)
I’m currently all about pickled things. If it can get pickled, I want to eat it. I feel like I’m also on a bit of crusade to convince you that carrots are awesome and should be stars (but really, I think that of all produce). This particular pickled carrot is adapted from Bon Appetit and was based on what I had around the house. I should also note that I had a total ‘oops’ moment in that for the photos I accidentally used fennel seeds instead of cumin (don’t ask, it was a day) At least the pickles still tasted good.
The post Pickled Carrot and Hummus Sandwich appeared first on Naturally Ella.
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